Drinking Shine News Today

>> anthony: all right, look at ♪ ♪ [ horns honking ] >> anthony: i remember the moment i first realized id been living my whole life in black and white. ♪ it was like discovering a color i never knew existed before -- a whole new crayon box full of colors. that was it for me. from then on, there was no putting the pieces back together, no going home. things were different now. asia had ruined me for my old life. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool...

Deeper and deeper into an amazingly complex and widely misunderstood cuisine. and getting his ass chastised by a few aunties as he goes. >> andy: okay. >> anthony: on this trip, andys working on a new cookbook, investigating the eating and drinking culture of the region. which might be why he thought of me and why were drinking shine for breakfast. where theres food theres also gonna be booze. and likely a lot of it. oh, thats good. >> andy: this is nam prik ong. you make a chili paste with chil...

Delicious, spicy, meaty, salty, sour, sweet, bitter. often with a "just picked" herby dimension. and always, the most vital thing, giver of life, sticky rice. andy here is constantly back and forth from america to thailand for nearly 25 years now, looking for recipes, techniques, digging deeper and deeper into an amazingly complex and widely misunderstood cuisine. and getting his ass chastised by a few aunties as he goes. >> andy: okay. >> anthony: on this trip, andys working on a new cookbook, ...

Which might be why he thought of me and why were drinking shine for breakfast. where theres food theres also gonna be booze. and likely a lot of it. oh, thats good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: thats for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isnt it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped...

Which might be why he thought of me and why were drinking shine for breakfast. where theres food theres also gonna be booze. and likely a lot of it. oh, thats good. >> andy: this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste, and tomatoes, and then you mix it with pork. >> farmer: thats for you. okay. >> anthony: oh yeah. oh, the nam prik is awesome. >> andy: isnt it delicious? this rice is grown here in the village. you just kinda make a little spoon-shaped...

Delicious, spicy, meaty, salty, sour, sweet, bitter. often with a "just picked" herby dimension. and always, the most vital thing, giver of life, sticky rice. andy here is constantly back and forth from america to thailand for nearly 25 years now, looking for recipes, techniques, digging deeper and deeper into an amazingly complex and widely misunderstood cuisine. and getting his ass chastised by a few aunties as he goes. >> andy: okay. >> anthony: on this trip, andys working on a new cookbook, ...

Which might be why he thought of me and why were drinking shine for breakfast. where theres food, theres also going to be booze. >> oh. >> and likely a lot of it. >> oh, thats good. >> this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes. then you mix it with pork. >> that for you. okay. >> oh, yeah. the nam prik is awesome. >> isnt it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> n...

This is a world of fresh, delicious, spicy, meaty, salty, sour, sweet, bitter. often with a just-picked herby dimension. and always the most vital thing, giver of life, sticky rice. andy here is constantly back and forth from america to thailand, for nearly 25 years now, looking for recipes, techniques, digging deeper and deeper into an amazingly complex and widely misunderstood cuisine. and getting his ass chastised by a few aunties as he goes. >> okay. >> on this trip andys working on a new co...

Me and why were drinking shine for breakfast. where theres food, theres also going to be booze. >> oh. >> and likely a lot of it. >> oh, thats good. >> this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes. then you mix it with pork. >> that for you. okay. >> oh, yeah. the nam prik is awesome. >> isnt it delicious? this rice is grown here in the village. you just kind of make a little

Which might be why he thought of me and why were drinking shine for breakfast. where theres food, theres also going to be booze. >> oh. >> and likely a lot of it. >> oh, thats good. >> this is nam prik ong. you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes. then you mix it with pork. >> that for you. okay. >> oh, yeah. the nam prik is awesome. >> isnt it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> n...