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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 lining up. here in northern thailand, pig reigns supreme. so most of the stuff we re eating here is made out of pig. anthony: okay, so what did you order? andy: grilled pig tail. anthony: that sounds superb. yep. ....
All of them have left their mark on the food. 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 nd 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 lining up. here in northern thailand, pig reigns supreme. so most of the stuff we re eating here is made out of pig. anthony: okay, so what did you order? andy: grilled pig tail. anthony: that sounds superb. ....
anthony: it is assumed that if you haven t eaten yet, things are not going well. if you ve eaten, rice is such a fundamental component. andy: eating is synonymous with eating rice. to eat a meal without rice would be unthinkable. anthony: what makes their whiskey special? [ farmer speaking thai ] andy: because of the flavoring that they add to it. anthony: conveniently, our host, in addition to having provided us with a fine meal, just so happened to run a distillery out back. andy: they use a spice mixture they add to the yeast balls, let it ferment for five days, and then she smashes it with a wood mallet. anthony: thai rice whiskey, lao khao, bucket of hooch, whatever you wanna call it this stuff is a delightful beverage that tastes better and smoother apparently the more you drink. andy: uh-oh, here we go. sneaky, sneaky. anthony: oof. well. andy: and then, uh, fried fish. ....
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 lining up. here in northern thailand, pig reigns supreme. so most of the stuff we re eating here is made out of pig. anthony: okay, so what did you order? andy: grilled pig tail. anthony: that sounds superb. yep. andy: and then we ordered some sai oua northern thai herbal pork sausage. ....
Haven t eaten yet, things are not going well. if you ve eaten, rice is such a fundamental component. eating is synonymous with eating rice. to eat a meal without rice would be unthinkable. what makes their whiskey special? because of the flavoring that they add to it. conveniently, our hosts in addition to having provided us with a fine meal, just so happen to run a distillery out back. they use a spice mixture they add to the yeast balls, let it ferment for five days, then she smashes it with a wood mallet. thai rice whiskey, lao khao, bucket of hootch, whatever you want to call it, this is a delightful beverage and tastes better and smoother, apparently, the more you drink. here we go. sneaky, sneaky. well and then fried fish. i believe it s called nile tilapia or nile carp. ....