Cooking it old school

A few lessons from cooking class:

-prep, prep, prep then this can happen>>>>>speed is key, done with accuracy is even better! Except when stewing or braising, then time is needed.

-seasoning is fish sauce, oyster sauce, light soya sauce, pepper and sugar. Herbs are herbs and sometimes become the vegetable.

-golden brown is golden brown not burnt. Don't be afraid to actually achieve a golden brown.

-Thais seem to like deep-fried like east coasters like deep-fried, yes it's tasty, but is it healthy?

-After a day of cooking one doesn't want to come home and cook. A pot noodle or a toasted cheese sandwich is just as tasty!

-what does "not too thick, not too thin" actually mean?

-Thai salad is composed of the following; cook the meat, chop your vegetables, make the dressing, combine. If only salad came in a bag like home!

-pounding the ingredients to make a curry paste is fun in the beginning, after 20 days of making various curry pastes, it loses its lustre. Buying a curry paste at the grocery store has its perks.

-somedays the food has to be the decoration, your inspiration to make the plate pretty just isn't there. Somedays the decoration is the only thing saving the dish!

-stir-frying is done in this order; garlic, meat, vegetables(hardest ones first), seasoning, herbs, plating.

-Tylenol arthritis becomes your best friend!