Thai condiment exchange | Monday, October 24th

what: A homemade Thai condiment exchange happy hour

where: Bar Deville | 701 N Damen

when: On Monday, October 24th we’ll convene for happy hour after work between 5:30 pm & 6:30 pm, exchange around 7:00 pm. We will have the added bonus of starting the week off with one of the city’s best barmen, Matty Eggleston at the helm. He may even throw his hat in the ring with a Thai-inspired cocktail.

why: Making many Southeast Asian condiments and curry pastes from scratch and in quantity though rewarding, can be time consuming and involved. Join us for this exchange and return home with an entire pantry of condiments, curry pastes and pickles!

how:
• RSVP here with what you plan to make
• Bring 10 labeled portions to trade—use your best judgment on what you believe a reasonable portion to be. It will inevitably vary based on what you prepare.
• Make sure whatever you bring can be stored for at least a couple months, either sealed in the pantry, refrigerated, or frozen for future use—dry curry spice blends, sambals, sriracha, chile pastes, flavored oils, pickled things, curry pastes, etc.
• It doesn’t have to be Thai, but it should be something in the Southeast Asian realm. If this proves to be successful, we can venture into other lands.

Who: 10 spots for Thai food enthusiasts (you can RSVP as a single, a pair, or as a group—but each RSVP makes 10 portions, and takes 10 portions)

Who's coming so far:
-trixie-pea & PIGMON – nam prik pao (Thai chile jam) - I’ll also make the Thai pizza that inspired the exchange to snack on at the bar.
-boudreaulicious - sambal oelek
-ronnie_suburban & guest
-BR
-m'th'su
-RAB & REB
-petite_gourmande
-jefe
-thaiobsessed
-zim

Definitely count me in...I'll contribute my version of Sambal Oelek. I will also bring a lemongrass, ginger and thai chile syrup for our barman if he'd be interested in that

And you may want to clarify (or maybe I'm reading this wrong) but is it 10 or 12 samples that we're bringing.

Thanks for planning this!!!

Thanks, jen. I edited my post. Originally I was thinking 12, but I think 10 is better.

I'm in (+1 guest)

Thanks!

=R=

I'm in . . . not sure yet what condiment I'll prepare (leaning towards a curry paste, but need to give it some thought), but really looking forward to it.

In.

In + Ronna.

Upon further reflection, definitely doing a curry paste . . . almost certain to do a curry paste for use in Kaeng Hang Le, the Northern-style curry dish usually served with pork. I'm guessing, but not sure, that it can be classified as a sort of yellow curry paste.

I will attempt something. I have a great recipe book from the Boathouse in Phuket that details how to make all the basic sauces from scratch, such as Tom Yum paste.

Please add me to the list. I may bring a guest.

I'd like to participate in this if there is still room! I'm still brainstorming for a recipe, I'm thinking something pickled or fermented.

hi jefe,

there is definitely room! glad you can make it. i have you on the list. i also put thaiobsessed on the list because i spoke with her earlier about joining. t-o: if for some reason you can't make it, just let me know, and i'll take you off the list.

otherwise, it looks like we have room for one more.

I'm in. I'm planning to make the curry powder from the David Thompson cookbook (a la Erik M.)

if there's still room, I'm in. Haven't decided yet what I'll bring

zim--you're in. We are full now. Looking forward to it!

I've decided to change my contribution to homemade sriracha a la She Simmers.

I'm planning to to do the salted duck egg relish a la Next, aka nam prik kai kem, from Thompson.

I know I'm being flaky but since I found these today...



I'm going to be changing my contributions to a recipe that calls for kaffir lime/makrut zest (likely panang curry paste or similar variant).

thaiobsessed wrote:I know I'm being flaky but since I found these today...

.

Where did you get those?

If there's a wait list, can I be added? I don't cook enough Thai at home, and this would be a good incentive to do so.

thanks,

What a brilliant idea. I'm generally not the biggest lover of Thai, although Lotus of Siam in Las Vegas can change that, plus so many things include fish sauce or shrimp paste, but please, please post lots of pictures.

I get fantastic ideas from your animal-based dishes, and condiments, on how to make something that I can eat.

Have a great time!

pairs4life--the idea is that if this one works, then we'll plan other condiment exchanges from other parts of the world, so hopefully we'll catch you on the next round!

leek--you are wait listed! (and ditto on the next round, if it doesn't work out this time)

The contributions so far sound great! Looking forward to hearing what everyone else is bringing.

m'th'su wrote:

thaiobsessed wrote:I know I'm being flaky but since I found these today...

.

Where did you get those?

I found some today at Golden Pacific - no leaves though.

If you do end up doing a waitlist put me on. If a spot opens up I'd be happy to make some jaew

May I ask what types of containers people are planning to use? I ask only because I was assuming that I would put mine in jars but they aren't cheap and if others are planning to bring in plastic or other, I would probably do something similar. Figured it didn't hurt to ask...

And, by the way, the syrup is delicious!! Ended up doing ginger, lemongrass, salt, thai chili and lime. I made enough that there should be enough for people to take some home if they like--just bring your container of preference.

I'm going to use 5 oz jars...but plastic is fine by me.

trixie-pea wrote:I'm going to use 5 oz jars...but plastic is fine by me.

TP,

I totally admire this idea and effort to get it done.

Thanks for doing this.

Regards,

Thanks, Cathy! ...but there was an embarrasingly little amount of effort beyond choosing a date and location!
The hardest part is just composing the post and hitting submit.

trixie-pea wrote:Thanks, Cathy! ...but there was an embarrasingly little amount of effort beyond choosing a date and location!
The hardest part is just composing the post and hitting submit.

It would not have happened without someone following through with a really good idea. And you did!

Regards,