I actually almost never eat Chinese food unfortunately…I don’t know where the rest of you get all your information on them, and they close super early. I guess I am relying too much on my Thai experiences.
The few times I can think of having eaten at some Chinese places I think my extreme pale skin and blonde hair may have prompted them to give me silverware without me asking as well… hah
Even at a lot of my Vietnamese experiences they always seem to set down silverware…although I’ve never known what I should do with a fork/knife when eating pho.
Korean places usually give you a spoon at least, which usually makes sense.
Not sure, why, I just eat in the wrong places I guess… mea culpa
Fork/spoon/knife is standard equipment for rice dishes. Chopsticks for everything else.
In general, if you are given a fork when you sit down at a normal Vietnamese restaurant by default and you did not order a rice dish, then you got stereotyped.
Even in a typical family style vietnamese dinner where rice is served in a family pot, chopsticks are standard equipment; rice is eaten using the bowl/shovel method.
In my experience, Thai/VN food are big on western AND eastern eating tools, whereas Chinese/Japanese/Korean is pretty chopstick dominant.
Growing up in Chinese household, rice is always eaten in a small bowl, held off the table, with chopsticks. It is very odd to me to eat rice/rice dish with chopsticks AND plate.
I have never seen a non-Chinese in all my years actually use the small bowl for rice.
Eating Thai food or Vietnamese broken rice I notice the utensils and on plates . This makes logical sense to me.
[quote=“JeetKuneBao, post:185, topic:4144”]
Growing up in Chinese household, rice is always eaten in a small bowl, held off the table, with chopsticks.
[/quote]My Japanese family members eat it that way. Maybe not always a small bowl, but held off the table, with chopsticks. Except when “grandma” makes her version of American breakfast: A plate of eggs, bacon and a dollop of starchy calrose rice.
Recently became obsessed over krapow. Can make a decent one at home. Still learning obviously. Spoke with 2 people of Thai descent on any tips and tricks…use chicken butt said one (genius! one day chicken butt will have its day.) and another said a mix of pork-shrimp. Another said don’t use soy sauce that’s for Chinese cooking.
Anyone know which restaurants are using Holy Basil?
Pailin uses holy basil in their pad kee mao more often than not, so I would imagine that they use it in the kaprow too, but I’ve honestly never ordered it there. I’ll try to check it out next time I go.
when trying to buy holy basil at Silom, it’s almost never there and when I asked they said it was seasonal, but now I forget which season they told me
I’ll have to order pad kee mao and krapow next time I am at Pailin AND some Northern food as well!!
From what I heard from a few Thai restaurant operators…yes Holy Basil is available here in California, they grow it here in our state. So it’s not just a found only in Thailand thing. Summer time I heard is the season. What so special about Holy Basil being seasonal when sweet and Thai grows year around?
Yeah it grows around here. You can even get a small plant from the Culver City farmers market on Tuesdays. I had a decent sized bush growing in my backyard until my chickens ravaged it.
It’s just a totally different plant, if you haven’t had it you really should. It’s kind of spicy, but not capscain or pepper hot. Very complex and herby. Just a handful of leaves in the pad kee mao really transform the dish