Join Us For A Fun, Interactive, Virtual Cooking, and Beverage Making Excursion. Open To All.
Thursday, March 30th 4:00 p.m to 5:00 p.m. - Visiting Thailand
Our virtual excursions are A Little Help's way of transporting us to different areas around the globe to experience food and drinks that are native or known in that region. We will start the hour off with a brief introduction to what makes the area we are visiting unique and special.
Next up, is when the real fun begins... Rick Smith, a past chef and restaurant owner will walk you through a dish or two that is known in that area or uses ingredients indigent to the area. His mother Marilyn is his sous chef! Intermixed in it all is the delightful and funny Maria, Rick's daughter, who teaches us the best way to make a good cocktail or two (nonalcoholic also included) from the area.
The virtual excursion starts at 4:00 so you can join in after work and before meal time, in the hopes that you will join in the cooking experience so you too will have a delicious meal that evening. We send ingredients for both drinks and food prior.
Sign Up Today to Get the Date on Your Calendar. We will send you the Zoom invite after you have registered plus the shopping list for the meals and drinks.
This coming month we will be visiting Thailand.
Traditional Thai cuisine falls generally into four categories: tom (boiled), yam (salads), tam (pounded), and kaeng (curries). Deep-frying, stir-frying and steaming are methods introduced from Chinese cuisine.
The cuisines of Thailand's neighbors, especially India, Cambodia, Malaysia and Indonesia, have mutually influenced one another over the last 600 years.
In addition, Western influences, starting in 1511 with the initial mission from the Portuguese have also influenced Thai cuisine resulting in dishes such as foi thong, the Thai adaptation of the Portuguese fios de ovos, and sangkhaya, where coconut milk replaces cow's milk. The most notable influence from the West was the introduction of the chili pepper from the Americas in probably the late 1500’s. It, and rice are now two of the most important ingredients in Thai cuisine.
There are essentially five regional Thai core cuisines generally corresponding with the five regions of Thailand:
- Bangkok: Cuisine of the Bangkok metropolitan area with Portuguese influences. Bangkok cuisine is sometimes referred to as royal cuisine. Thai royal cuisine focuses on the freshness of seasonal products. Tastes and appearance of the food in Bangkok has changed over time as they have been influenced by other cuisines such as Asian, European countries.
- Central Thai: Cuisine of the flat and wet central rice-growing plains. Coconut milk is one of major ingredients used in Central Thai cuisine.
- Isan or northeastern Thai: Strongly influenced by the culture of Laos and also Khmer cuisine.
- Northern Thai: Cuisine of the cooler valleys and forested mountains of the Thai highlands, once the majority of northern Thailand. This cuisine shares many ingredients with Isan.
- Southern Thai: Cuisine of the Kra Isthmus which is bordered on two sides by tropical seas, with its many islands. The complex curries, food preparation techniques and usage of chilies and spices in Southern Thai cuisine form a great influence on the whole cuisine in general.