Craving Thai foods

I don't know what happens w me, it seems like I 'm craving Thai foods... maybe because the weather in Sydney 's warmer and made me think of home... I don't know.
Anyway, it brough me to Chat Thai, one of the famous Thai restaurant in Sydney. My Malaysian friend who loves Thai foods recommented this restaurant to me when he knows I 'll move to Sydney. I went there before noon and the place was very pack. I think I know why Chat Thai 's famous, it offers Thai snacks which quite troblesome to make... Kao Krep Pak Mor (ข้าวเกรียบปากหม้อ), chinese bread (ปาท่องโก๋), etc... and everything looks yummy :D

I tooked a picture of Chat Thai menus while waiting for foods.
Suki (สุกี้แห้ง) for my mom, this one 's without consomme - it 's a glass noodle with braised chinese cabbage, kang kong, and chinese celery and seasoned w fermented tofu... yumm...

Sukhothai noodle (ก๋วยเต๊่ยวสุโขทัย) 's rice noodle w fish balls, dried shrimp and mince pork. The consomme 's seasoned to have sweet, sour, and spicy flavor by sugar, lime juice, and dried and fresh chilli. I quite like this dish, it tastes like Sukhothai noodle back home.

Another Thai restaurant I went this week 's Newtown Thai on King Street (I think around number 190 something) during lunch time. The lunch menu 's very typical Thai version of fast food. My mom had Prawn Pad Thai (ผัดไทย) which 's a rice noodle cooked in a mixed sauce of tamarine sauce, fish sauce, and sugar to balance its flavour of saltiness, sweet, and sour.

Mine 's a very typical Thai quick lunch dish called Kra Praw Kai w fried egg (กระเพราไก่ไข่เจียว). Thanks to the lovely waitress, she asked me whether I wanted it in typical Thai style ($8) or the usual one in the lunch menu ($6). The difference 's Thai style one 'll have lots of mince chicken and bamboo shoot while the other will have lots of vege. I definitely went for the typical Thai style which was very very tasty, 2 thump up! This place can pass for a cheap eat and tasty foods :D

What the Internet on Tuesdays can throw up...

Personality deciphering based on the type of coffee you like???

http://www.theage.com.au/news/entertainment/epicure/can-coffee-predict-personality/2010/02/08/1265477562658.html?page=fullpage#contentSwap1

Pity there is nothing to describe those who like their short macs, piccolos, ristrettos etc What do you call those who like their siphon coffees, their pour overs, their Vietnamese drip coffees?

Evidence that, yes, there are hard core foodies out there, much more obsessed about the subject matter than the Foodie Team can really ever be:

http://www.theage.com.au/news/entertainment/epicure/foodies-unite/2010/02/08/1265477561336.html

Of course, what is the sharing of food without learning about how to make small talk, work out when it is appropriate to disclose revealing personal facts and gauge whether a person will laugh or run away screaming at your jokes?

http://www.theage.com.au/news/entertainment/epicure/talkin-bout-my-conversation/2010/02/04/1265151934535.html?page=fullpage#contentSwap1

Yes, the Toastmasters are not people obsessed with bread and how it should be toasted, though the name does denote a wonderful match with the hard core foodies in the second Epicure article and certainly the group would probably be attributed (wrongly) to this little invention:

http://www.independent.co.uk/life-style/food-and-drink/features/the-ten-best-toasters-994490.html?action=Popup&ino=5

This same company also came up with a variable temperature kettle that has five, yes you read right, FIVE temperature controls for "optimal tea and coffee brewing". Whatever happened to "listening to the kettle's whistling"?

Many of us will by now have noticed Matt Preston's very public jump to News Corporation by absence from the Tuesday Age, joining his Masterchef colleague Sarah Wilson (who has been previously lauded in this blog for her writing and hosting style). One consequence of this is that the Foodie Team will no longer be able to connect online readers to his articles as the News Corporation has decided Matt's pieces will appear only in hard copy *bawl*. If anyone can find his 2010 articles online, please let the Foodie Team know.