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>> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table. you always got to have a soup. you always got to have some kind of larb, a stew.
>> james: it's a little like public education, just to become a novice. >> mr. see: yes, yes. >> anthony: ahh! >> james: yeah, unless, unless -- >> anthony: so everybody. >> james: everybody, yeah. that's where you learn english. >> mr. see: yeah. >> james: and you speak french too? >> mr. see: no, no. >> anthony: mr. see lives with his extended family here in this compound, on the outskirts of luang prabang. >> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo.
the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table. you always got to have a soup. you always got to have some kind of larb, a stew. some kind of muddled salad. sticky rice, of course, and dip. >> anthony: and beer lao. >> james: and beer lao. yes. >> anthony: let's get some beer. >> mr. see: beer lao. [ all toast in foreign language ]
>> james: it's the only way to get like public education, just to become a novice. >> mr. see: yes, yes. >> anthony: ahh! >> james: yeah, unless, unless -- >> anthony: so everybody. >> james: everybody, yeah. that's where you learn english. >> mr. see: yeah. >> james: and you speak french too? >> mr. see: no, no. >> anthony: mr. see lives with his extended family here in this compound, on the outskirts of luang prabang. >> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang."
so, what do we got here? >> james: our lamb is an iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table. you always got to have a soup. you always got to have some kind of larb, a stew. some kind of muddled salad. sticky rice, of course, and dip. >> anthony: and beer lao. >> james: and beer lao. yes.
>> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over
>> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic ladish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah. >> anthony: man, it's really good. >> james: yeah. this was kinda improvised. um, "lut bang." lut bang translates to, ah, "fixed blood." so, it's buffalo blood. it's a really tricky way to prepare the dish, because you want the blood to set, so the way you do it is to dilute the blood with water. >> anthony: right. >> james: and just pour it over herbs and that's it. laos panna cotta. [ laughter ] >> anthony: mmm, this is really, really good. you know the balance is so beautiful. >> james: this meal kinda represents like the, lao table.
>> james: everybody, yeah. that's where you learn english. >> mr. see: yeah. >> james: and you speak french too? >> mr. see: no, no. >> anthony: mr. see lives with his extended family here in this compound, on the outskirts of luang prabang. >> anthony: looks awesome. so, what do we got here? >> james: or lamb is in a iconic lao dish. with mushrooms, and dill. the key ingredient is the pepperwood. these, ah, wooden blocks with has like ah, white peppers. >> anthony: that infuses the dish, you don't eat it? >> james: it's like a -- you don't eat it. it's a very herbaceous, peppery, really rich. >> mr. see: yeah. >> anthony: unlike anything i've ever had. >> james: mmhm. we have two types of larb, one's raw, one's cooked. >> anthony: mmhm. so it's cooked buffalo, raw buffalo. >> james: buffalo. but yeah.