Page 41 - Andy Ricker News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Thai restaurant in america. that menu. when you come here, authentic is, if you're the daughter of the woman who made this, then to you this is the most authentic version of that dish. if you're from nan provence, you still make laap but it doesn't taste like this, a little bit different. >> anthony: this laap is amazing. friday night in chiang mai comes alive. >> man: thailand, we will come. we love you. >> anthony: andy has promised a compressed eating and drinking grand tour of the city, a bounce by tuk tuk from one place to the other until we simply can't take it no more. next stop? it ain...

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, andy's working on a new cookbook, investigating the eating and drinking culture of the region. which might be why he thought of me an...

>> andy: here it is. luu. >> anthony: you're not kidding. that really -- that's like a horribly -- it's like "csi" soup. i'm eating out of an open wound. actually that's completely delicious. >> andy: utterly delicious. and it makes you look like a vampire. it's quite spicy. you can taste the chilies. doesn't really taste like blood. it just kinda tastes sweet and rich. let's see if we can change your mind about brains. >> anthony: delicious. i'm not lying. >> andy: this is delicious. >> anthony: anyone would just completely love this. >> andy: if you eat too much of it you'll go blind. that's...

>> andy: here's the local hooch. lao khao. >> anthony: and if you're eating here, chances are you're also drinking. >> andy: ugh. compared to the, uh, the stuff we had this morning, this is substantially more harsh, i would say, and less fragrant. >> anthony: the village of mae on, and this place is called him tang. how did you find this place, man? we're in the middle of nowhere. >> andy: it's a very popular place. >> anthony: a restaurant showcasing one of the distinguishing elements of northern thai cuisine -- the heavy use of animal protein. >> andy: you see the local people, they're linin...

One is the addition of ki ong, which means young shit. so it's basically the partially digested juice that's made from when a cow eats grass. it's not -- it's not on the menu for me. >> anthony: aw geez. oh no. >> andy: exactly, yeah. i did not order that. we're not having that. >> anthony: okay. we're not having that. >> andy: we're not having that. >> anthony: okay. i'm thinking we'll stick to the plain blood soup. thank you very much. >> andy: and the way that they make it is they take the raw blood and they scrunch it with lemongrass for a long time. because that kind of kills the gamey fl...