Comments on: Back soon! http://laocook.com/2010/02/27/back-soon/ Kitchen Blog, Lao Cuisine, Lao Food, Laotian Chef, Laocook, Thai Laotian Cooking, Recipes, Laos, Vientiane, Lao Chef Tue, 31 Jan 2012 08:02:23 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Vienne http://laocook.com/2010/02/27/back-soon/comment-page-1/#comment-22528 Vienne Tue, 16 Mar 2010 10:18:22 +0000 http://laocook.com/?p=2845#comment-22528 Hello Toney, Don´t worry, Laotian Rice is always a winner. :biggrin: A lot of our foods are pretty strong on the palate. Lao people like to have prominent sensations such as sourness and spiciness in their dishes. We have to tone this sensation down a little for our diners, unless they ask for something "authentic". You could introduce your friends to some nice dips such as Tomato Chutney and some nice roasted marinated chicken. "Ping Gai" has been on my menu for quite a while now, which proves that I must be doing something right. ! http://laocook.com/2008/01/24/things-that-make-you-go-hmmmmm-laotian-rice-noodle-soup/ Hello Toney,

Don´t worry, Laotian Rice is always a winner. :biggrin:
A lot of our foods are pretty strong on the palate. Lao people like to have prominent sensations such as sourness and spiciness in their dishes. We have to tone this sensation down a little for our diners, unless they ask for something “authentic”. You could introduce your friends to some nice dips such as Tomato Chutney and some nice roasted marinated chicken. “Ping Gai” has been on my menu for quite a while now, which proves that I must be doing something right. !

http://laocook.com/2008/01/24/things-that-make-you-go-hmmmmm-laotian-rice-noodle-soup/

]]> By: Toney http://laocook.com/2010/02/27/back-soon/comment-page-1/#comment-22498 Toney Sun, 07 Mar 2010 02:59:08 +0000 http://laocook.com/?p=2845#comment-22498 Vienne, Thank you for replying. My friends are very closed minded. I figure if I can develop a menu that can get them to open their minds, I can have a successful restaurant.  I agree that sticky rice(Laotion Rice) everyone seems to love it.  I hope to achieve your caliber of culinary skills one day. Please keep posting as I am PROUD to see a fellow Laotion bring our culture out into the world. Vienne,
Thank you for replying. My friends are very closed minded. I figure if I can develop a menu that can get them to open their minds, I can have a successful restaurant.  I agree that sticky rice(Laotion Rice) everyone seems to love it.  I hope to achieve your caliber of culinary skills one day. Please keep posting as I am PROUD to see a fellow Laotion bring our culture out into the world.

]]> By: Vienne http://laocook.com/2010/02/27/back-soon/comment-page-1/#comment-22489 Vienne Wed, 03 Mar 2010 21:07:19 +0000 http://laocook.com/?p=2845#comment-22489 Hola Toney, and welcome to Laocook and thanks for your comments. It is great that you have been inspired, shows that we are doing something right at least! All the Spanish staff in our kitchens and restaurant seem to love Sticky Rice and any Larb dish we make (especially Nham Dtok). It really depends on what type of foodies your friends are. I know some people who won´t eat prawns if they are served with the head attached! Luckily the majority of my friends are open minded about food, though I would hesitate to offer them beef tripe stew or raw bitter larb using the bile! (though I adore it!). I would hold off too on any food that is over spicy, so often I tell my cooks not to put too much chillies in the staff food! Hola Toney, and welcome to Laocook and thanks for your comments.

It is great that you have been inspired, shows that we are doing something right at least!

All the Spanish staff in our kitchens and restaurant seem to love Sticky Rice and any Larb dish we make (especially Nham Dtok).

It really depends on what type of foodies your friends are. I know some people who won´t eat prawns if they are served with the head attached!

Luckily the majority of my friends are open minded about food, though I would hesitate to offer them beef tripe stew or raw bitter larb using the bile! (though I adore it!). I would hold off too on any food that is over spicy, so often I tell my cooks not to put too much chillies in the staff food!

]]> By: Toney http://laocook.com/2010/02/27/back-soon/comment-page-1/#comment-22479 Toney Tue, 02 Mar 2010 17:38:34 +0000 http://laocook.com/?p=2845#comment-22479 Hi Vienne,        I am surprised that I never knew about your website until now. I have been cooking for about 10 years now. I have finally decided to go back to my roots and bring Laotion food to the top of my menu. What you are doing has inspired me to continue to obtain my goal of having an upscale Lation restaurant here in the U.S.         I am very pleased to have found this site with the recipes. My mother and grandmother make it rather difficult at times to understand how some dishes are made. Are there any dishes you find being the most popular gateway into Lation food? I would like to introduce our Laotion food to my non-Laotion friends without scaring them away first. Thank you for your time. I love the website!!! Toney Hi Vienne,

       I am surprised that I never knew about your website until now. I have been cooking for about 10 years now. I have finally decided to go back to my roots and bring Laotion food to the top of my menu. What you are doing has inspired me to continue to obtain my goal of having an upscale Lation restaurant here in the U.S.

        I am very pleased to have found this site with the recipes. My mother and grandmother make it rather difficult at times to understand how some dishes are made. Are there any dishes you find being the most popular gateway into Lation food? I would like to introduce our Laotion food to my non-Laotion friends without scaring them away first. Thank you for your time. I love the website!!!

Toney

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