The only foreign knife I had before I started my batterie was the one I was given in Japan, and I only took it seriously when my Japanese collaborator started coming to my house about seven years ago.
Forschner was only an American name. Even many years ago they were OEM from Switzerland. I grew up with a Swiss Army knife, but didn’t realize that they were Forschners almost until I started my hobby.
My Chicago knife is a holdover from knives that were passed down to me going back to teen years. I also had an American hunting knife–and my butcher knife that is also OEM from an American knife.
The secret ingredients for the curries are the sauces. They’ve been so well blended and canned that even the restaurants use them instead of preparing from scratch. The other ingredients: mushrooms and coconut milk can be had pretty easy. We have lemon grass here in SOCAL, but it might be hard to find elsewhere–and it must be fresh.
I seldom get a chance to make it because both of the Thai friends that visit would be offended if I didn’t allow them to make it for me in my kitchen
“Special” mushrooms? What’s the binomial? I love Thai; but I think I love going out for Thai more than making it. Had one, back in the day, I couldn’t resist. Wish I saw more of it where I live. But, our Hmong community gives us another face to SE Asia. Love to get to Thailand one day.
Still, we have a very nice Thai store, where I buy mung bean noodles and some majorly stinky fish sauces. The carry Kiwis. Nice folks. They were giving away leeks last week. $.89. Spinach was cheap. They don’t have much produce, but what they have is amazing. Cilantro w/roots. Thank you!
