tag:blogger.com,1999:blog-6128063149522635632.post2374738955656598035..comments2023-07-17T04:58:20.098-05:00Comments on Apron and Guitar Strings: April 11: Chiang MaiComplyKatedhttp://www.blogger.com/profile/17762185121899509718noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6128063149522635632.post-29933953250863199992010-04-12T03:34:53.900-05:002010-04-12T03:34:53.900-05:00Morgan that sounds exactly like what both of them ...Morgan that sounds exactly like what both of them were. We decided you'd be in heaven here- all the spices and foods and everything. Oh and we tried <a href="http://en.wikipedia.org/wiki/Durian" rel="nofollow">Durian</a> and all I have to say is BLAH!!!!! The taste at first bite isn't bad, but it has a funky aftertaste and then the texture- like slimy skin. The taste would have to amazing to compensate fort the texture.ComplyKatedhttps://www.blogger.com/profile/17762185121899509718noreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-59906076058400662052010-04-11T22:03:42.717-05:002010-04-11T22:03:42.717-05:00This sounds fantastic and I must say I am full of ...This sounds fantastic and I must say I am full of envy. Now it's been a while since I've read anything on Thai cooking but I think the first white sausage is a version of sai grök or grok Or something like that there are soany sausages which is traditionally made with rices, pork shoulder and rice noodles and the second one I do know is the chiang mai regions special blend and it's got red curry blue Ginger and pork in it as well as lime leaves. I hope the rest of te trip goes well. <br /><br />-MorganMorgannoreply@blogger.comtag:blogger.com,1999:blog-6128063149522635632.post-30038131332443197042010-04-11T20:48:08.066-05:002010-04-11T20:48:08.066-05:00Wow. Wow and wow. And yuck. I'm glad you'r...Wow. Wow and wow. And yuck. I'm glad you're braver than I am so that I can learn about eating bugs vicariously!Summernoreply@blogger.com