2nd time is the (Thai) charm for Thai- Siam.

Several Chinese buffets in Lawrence are quite good (particularly my favorite Jin-Shan). But before heading back to Olathe, my thoughts instead turned towards Thai, my favorite. With the buffets, there are usually one type of noodle dish, rice, curry orr special Asian dish. I wanted to savor something different so I thought about giving Thai-Siam another chance.
The first time, I was at this place, my take out "was not so hot" . When I got home with it, I was shocked. it was mostly a curry like soup with a few vegetables and one piece of beef. I was not happy. I usually don’t go back if a restaurant is not good, even for one trip, but that menu and Thai beckoned my tastebuds. For a small place , they have a big menu with many curry, rice and specials. I thought about the duck (I love duck) noodle soup and some of the other dishes but I zoned in on the specials. The ingredients for the specials were on a little list behind the counter. I had to ask several times which was okay . I had to look several times at the little list and decided that the Princess Beef, with thai bird chili, cashews, pea pods, carrots would be the one to try for this second chance. This time, I watched carefully to see how this dish was made. The motherly chef, began scooping out ingredients with her wok, from a little ingredients cart. In they went into the wok with the clanking wok utensal. It was nice that most of the entree was in the Styrofoam box taking up a good amount of space while the rice, was in a smaller chinese meal box.
The beef was tender. What I liked was a nice little heat flavor which lingered from the thai chilies. . And I could taste come of the chilies in the brown soy like gravy that I mixed over the rice and vegetables. The bright green snow peas, a good number of crunchy cashews and carrots integrated well with the soy like spicy sauce and the beef. So I have to give it thumbs up. The prices are pretty reasonable. Like I said the menu is pretty big so there is lots of other entrees to choose from the Thai/Asian section looking for the spicy flavor and different dishes from Asia.

Cooking tips for dealing with ciliies and hot stuff

Chilies have oils and if you get it on your skin, contacts (ouch!) they will irritate them. To make sure things don't go badly

(1) use rubber gloves
(2) never touch face, eyes but if you do wash with soapy water not just water (trust me water itself does not work)

Control the heat by
(1) Using larger chunks of chilies. Mincing frees the capsasin compunds so it makes things hotter (if that is what you want).

(2) adding a bit of sugar or vinegar helps

(3) to mellow the heat, put jalapenos slices in a pan and simmer with 1/2 cup vinegar, 1 cup sugar and 2 cups water. The cooking liquid has a lot of flavor and can be used in different ways for appetizers, chicken, beef and much more

Ming's good hint on using Thai bird chilies

I really like Ming Tsai's recipes and techniques. I tried some Thai bird chilies with recipes but they made things a little too hot. This week he was making a recipe. To give the chilies some heat in the recipe, he crushed it with side of his knife and then let the chili go into the stir try.

Good idea!