Thai O’cha serves up a slice of paradise
There are other differences they have discovered are expected when cooking Thai food for American appetites.
They have also had to adapt to the American need for speed. Jai prepares each entrée separately as it is ordered. The vegetables are seared quickly in a gas-fired commercial wok, cooked within a few minutes. They have learned to prepare in advance double the amount of ingredients they think they will need, so they are able to turn out the orders very quickly.
Desserts include fresh-made fried banana rolls, black sticky rice rudding and a diner favorite, mango ice cream: Fresh frozen in small batches, it is made of fresh mango, coconut milk, fresh cream and sugar and then served with fresh cubed mango, and topped with a cashew. Decadence never tasted so healthy.
When Tony and I got back home I immediately plugged in my computer and went to look up the information about the upcoming Kerrville Folk Festival's 3-Day, Roots & Blues Guitar Camp. I am now even more excited about attending it that I want to thank our dear friends Donna and Ryan for letting me go to it, because they are two of my favorite people on our planet.
Y'all have a great evening!