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Entry: January 13, 2006,  Thai Street Food, Bangkok, Thailand, tasted on December 4, 2005

01 fish balls.jpg 02 fish balls on the grill.jpg 03 food stall.jpg
04 various street foods.jpg 05 watermelon.jpg 06 pepsi latte.jpg
07 coconut.jpg 08 more coconut and other items.jpg 09 pork chunks.jpg
10 buffet.jpg 11 mini doughnuts.jpg 12 fried hotdogs in wonton wrappers.jpg
13 fried item stall.jpg 14 table of fried items.jpg 15 cup of fried snacks.jpg
16 more buffet.jpg 17 satay.jpg 18 girl grilling satay.jpg
19 more girl grilling satay.jpg 20 getting rice from the bowl.jpg 21 veggie accompaniments.jpg
22 squid.jpg 23 strawberries.jpg 24 lots of dessert options.jpg
25 food court in the mall.jpg 26 items ready to be deep fried.jpg 27 stacks of fried eggs.jpg
28 buffet in the mall.jpg 29 the deep fry.jpg 30 coupons for the food court.jpg
31 deep fried bacon wrapped hot dogs with chili sauce.jpg 32 even more buffet in the mall.jpg 33 ready to be fried.jpg
34 selection of meats on sticks.jpg 35 nighttime food stall.jpg 36 another nighttime food stall.jpg
37 stalls are everywhere.jpg 38 food stall on the move.jpg 39 corn food stand.jpg
40 meat on sticks at night.jpg 41 doing brisk business late at night.jpg  

 
     

 

  

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Garlic has long been credited with providing and prolonging physical strength and was fed to Egyptian slaves building the giant pyramids. Throughout the centuries, its medicinal claims have included cures for toothaches, consumption, open wounds and evil demons. A member of the lily family, garlic is a cousin to leeks, chives, onions and shallots. The edible bulb or "head" grows beneath the ground. This bulb is made up of sections called cloves, each encased in its own parchmentlike membrane. Today's major garlic suppliers include the United States (mainly California, Texas and Louisiana), France, Spain, Italy and Mexico. There are three major types of garlic available in the United States: the white-skinned, strongly flavored American garlic; the Mexican and Italian garlic, both of which have mauve-colored skins and a somewhat milder flavor; and the Paul Bunyanesque, white-skinned elephant garlic (which is not a true garlic, but a relative of the leek), the most mildly flavored of the three. Depending on the variety, cloves of American, Mexican and Italian garlic can range from 1/2 to 1 1/2 inches in length. Elephant garlic (grown mainly in California) has bulbs the size of a small grapefruit, with huge cloves averaging 1 ounce each. It can be purchased through mail order and in some gourmet markets. Green garlic, available occasionally in specialty produce markets, is young garlic before it begins to form cloves. It resembles a baby leek, with a long green top and white bulb, sometimes tinged with pink. The flavor of a baby plant is much softer than that of mature garlic. Fresh garlic is available year-round. Purchase firm, plump bulbs with dry skins. Avoid heads with soft or shriveled cloves, and those stored in the refrigerated section of the produce department. Store fresh garlic in an open container (away from other foods) in a cool, dark place. Properly stored, unbroken bulbs can be kept up to 8 weeks, though they will begin to dry out toward the end of that time. Once broken from the bulb, individual cloves will keep from 3 to 10 days. Garlic is usually peeled before use in recipes. Among the exceptions are roasted garlic bulbs and the famous dish, "chicken with 40 cloves of garlic," in which unpeeled garlic cloves are baked with chicken in a broth until they become sweet and butter-soft. Crushing, chopping, pressing or pureeing garlic releases more of its essential oils and provides a sharper, more assertive flavor than slicing or leaving it whole. Garlic is readily available in forms other than fresh. Dehydrated garlic flakes (sometimes referred to as instant garlic) are slices or bits of garlic that must be reconstituted before using (unless added to a liquid-based dish, such as soup or stew). When dehydrated garlic flakes are ground, the result is garlic powder. Garlic salt is garlic powder blended with salt and a moisture-absorbing agent. Garlic extract and garlic juice are derived from pressed garlic cloves. Though all of these products are convenient, they're a poor flavor substitute for the less expensive, readily available and easy-to-store fresh garlic. One unfortunate side effect of garlic is that, because its essential oils permeate the lung tissue, it remains with the body long after it's been consumed, affecting breath and even skin odor. Chewing chlorophyll tablets or fresh parsley is helpful but, unfortunately, modern-day science has yet to find the perfect antidote for residual garlic odor.

      
     
     
       


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