Thai Food in the 801




fishonjazz

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My favorite place to get breakfast is Dees. They have a scramble/platter thing with hash browns, bacon, onions, peppers, eggs, and biscuits and gravy so piled on top of each other. It's so good.

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infection

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Authenticity is an interesting thing. The more I've thought about it over time, the less I think it exists. Even if we broke down American food, there are certainly styles of food that we could say are authentic, but there's such huge range in style within that, as well as quality, and even things that are "authentic" American food could be something that has a unique taste or presentation that you've never seen before. To demonstrate that, try to think out how often you're in search of new food only to have it taste just like something you've already had. So even within an "authenticity" range, we still expect novel tastes. And that's just within our own genre of food. We also always hear about authenticity tied to certain locales that makes things more alluring for us because the scarcity of being able to obtain that. For instance, you can't have a "true" philly cheesesteak in Utah, or eating lobster here "isn't like it is in Maine." There's a great degree of truth to a lot of this, but a lot of times we build something up that it ends up not living up to its hype.

I'm also not generally a fan of big chain restaurants like an Olive Garden or On the Border or stuff like that. But I think a lot of times we start to resent chains like that simply because they're not authentic, or they're too commercialized, that we contrast those with smaller or local establishments and we accentuate the differences to some degree of hyperbole. Not always. But ultimately it does go down to taste. Sometimes a Big Mac is just badass. I don't care if commercialization brought that to my palate. Sometimes it's just good. But we often times seek out authentic, not as a means to an ends, but as the ends itself. What makes authentic Mexican food, anyway? There's not "one thing" that's authentic. And then there are different regions. How would one even answer the question of what's authentic American? There's no one place you could go that would perfectly encapsulate it, and even of the places that we thing would give a good sampling of it, those are also the exceptions as they're not necessarily every-day things.

A lot of places can do good wings. But sometimes Buffalo Wild Wings is just the best.
 

fishonjazz

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2018 Award Winner
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Authenticity is an interesting thing. The more I've thought about it over time, the less I think it exists. Even if we broke down American food, there are certainly styles of food that we could say are authentic, but there's such huge range in style within that, as well as quality, and even things that are "authentic" American food could be something that has a unique taste or presentation that you've never seen before. To demonstrate that, try to think out how often you're in search of new food only to have it taste just like something you've already had. So even within an "authenticity" range, we still expect novel tastes. And that's just within our own genre of food. We also always hear about authenticity tied to certain locales that makes things more alluring for us because the scarcity of being able to obtain that. For instance, you can't have a "true" philly cheesesteak in Utah, or eating lobster here "isn't like it is in Maine." There's a great degree of truth to a lot of this, but a lot of times we build something up that it ends up not living up to its hype.

I'm also not generally a fan of big chain restaurants like an Olive Garden or On the Border or stuff like that. But I think a lot of times we start to resent chains like that simply because they're not authentic, or they're too commercialized, that we contrast those with smaller or local establishments and we accentuate the differences to some degree of hyperbole. Not always. But ultimately it does go down to taste. Sometimes a Big Mac is just badass. I don't care if commercialization brought that to my palate. Sometimes it's just good. But we often times seek out authentic, not as a means to an ends, but as the ends itself. What makes authentic Mexican food, anyway? There's not "one thing" that's authentic. And then there are different regions. How would one even answer the question of what's authentic American? There's no one place you could go that would perfectly encapsulate it, and even of the places that we thing would give a good sampling of it, those are also the exceptions as they're not necessarily every-day things.

A lot of places can do good wings. But sometimes Buffalo Wild Wings is just the best.
I like wing nutz the best for wings. And wingers is the worst.

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infection

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I like wing nutz the best for wings. And wingers is the worst.

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Wingers sucks. The best wing place I had was in Temple, Texas, called Pizza Wings & Things. Absolutely great wings. Completely terrible service. They're in the path of totality for the solar eclipse in 2024, or whenever it is. We're going to make a trip back out there for it and that's one of many places we're going to hit up. Well, that may be further down the list as my wife didn't like it. Aside from the wings it's just okay.

In general, though, I find most places wings to be too vinegary. BWW seems to have a good balance. Wingers is too sweet. And too suck.
 

Wes Mantooth

Well-Known Member
Wingers sucks. The best wing place I had was in Temple, Texas, called Pizza Wings & Things. Absolutely great wings. Completely terrible service. They're in the path of totality for the solar eclipse in 2024, or whenever it is. We're going to make a trip back out there for it and that's one of many places we're going to hit up. Well, that may be further down the list as my wife didn't like it. Aside from the wings it's just okay.

In general, though, I find most places wings to be too vinegary. BWW seems to have a good balance. Wingers is too sweet. And too suck.
Man, when I was in college, there was this little hole in the wall bar called Al’s Airport Inn in Ewing, NJ that on Monday nights would get packed for Monday Night Football because they had $1 wings...and you’d get a dozen of them. Or maybe it was ten, I forget. But it was so great. Though you’d wait for like an hour for them but still.
 

Gameface

1-20-21 The End of an Error
Contributor
2018 Award Winner
There's a new guy who worked on my shift over the last week and a half. He's an Irish guy but has lived in Utah for about 10 years now and he's married to a Lao woman. So I asked him if there were any places that had good Lao food and he said New Thai Cafe. He said the owners are actually from Laos and to just ask them if they can make the dish Lao style.

So last night I got takeout from NTC, which is already one of my favorite places. I got the Larb Lao style max spice level. It was definitely different, and good. Where Larb typically has a very bright clean pop this tasted a little "dirty" (not in a bad way) where there was a sort of slight dank fishiness (again, for me that was not a bad thing).
 

Scat

Well-Known Member
There's a new guy who worked on my shift over the last week and a half. He's an Irish guy but has lived in Utah for about 10 years now and he's married to a Lao woman. So I asked him if there were any places that had good Lao food and he said New Thai Cafe. He said the owners are actually from Laos and to just ask them if they can make the dish Lao style.

So last night I got takeout from NTC, which is already one of my favorite places. I got the Larb Lao style max spice level. It was definitely different, and good. Where Larb typically has a very bright clean pop this tasted a little "dirty" (not in a bad way) where there was a sort of slight dank fishiness (again, for me that was not a bad thing).
"Tastes dirty with a slight, dank fishiness". That there is a appetizing description.
 

Gameface

1-20-21 The End of an Error
Contributor
2018 Award Winner
"Tastes dirty with a slight, dank fishiness". That there is a appetizing description.
You changed what I said...

Anyway, Lao cooking uses fermented fish paste. I'd call the flavor of fermented fish paste "a sort of slight dank fishiness."
 

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