Page 2 - Drinking Shine News Today : Breaking News, Live Updates & Top Stories | Vimarsana

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...

Which might be why he thought of me and why we're drinking shine for breakfast. where there's food, there's also going to be booze. >> oh. >> and likely a lot of it. >> oh, that's 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. >> isn't it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> now, what's the famous greeting? is it have you eaten yet or have you had rice? >> it's both. li...

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

Me and why we're drinking shine for breakfast. where there's food, there's also going to be booze. >> oh. >> and likely a lot of it. >> oh, that's 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. >> isn't 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 we're drinking shine for breakfast. where there's food, there's also going to be booze. >> oh. >> and likely a lot of it. >> oh, that's 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. >> isn't it delicious? this rice is grown here in the village. you just kind of make a little spoon-shaped ball with it. >> now, what's the famous greeting? is it have you eaten yet or have you had rice? >> it's both. li...