It is, you're correct- just keep watching, we figure that out a few seconds later.

ตับเหล็ก >> iron liver is actually pork spleen. My family usually eat boiled and slice pig organs and with chilli vinegar, pairing it with Thai distilled alcohol.

Thank you so much! Glad you found us

+1

+1🎉

I know! It’s literally fascinating! I never knew this before!

Whatttt?? Ok I’m super interested in this. I’ll keep you updated.

@@OTRontheroad I'm waaiting for it!!!!

Agree...sometimes the way they taught...seems much destructive...

@@OTRontheroadstill waiting for this

@@SuperPromethee all just reading, all just remembering no analysis, no exploration

Great catch!! We actually had a section on this additional dish- but removed it because I wasn't sure I had it correct. Great to know!

What a kind message. Thank you and hope you enjoy our videos!

I'll look into it for sure! We did find it pretty easy to find restaurants that serve the desserts from the other part of the poem. There are a couple places that specialize in those- we'll definitely approach that in another video at some point.

Thanks so much!

Keep watching! We get there about :30 later

Thanks for writing. Pretty confident in zeera rice after a LOT of digging, though I could be wrong...but yes, nam sod absolutely could be pla neua. Wrestled with both of those and I truthfully am not sure which one is refers to- or if back then, it wrote about a dish that had similarities with both of those today.

Interesting- I’ll look into that.

wow- you nailed it! Watch the video on Hangover Cures (one of the first ones we ever did). The whole video is about Tom Khlong and beer!

I appreciate the comment- yeah I went back and watched this one again recently and had forgotten what a fun video this was. Glad you liked it!

Thank you!

Thank you

Haha!! Wow. I’ve never been so impressed and terrified at the same time.

If you haven’t seen it, we did a video scripted by ChatGPT a couple months back. Pretty wild experience

Hanuman is such a great resource

Fascinating! That's a great theory. I will also say- we just filmed (you'll see it on Tuesday when we post the new video) at a Hainanese-Thai restaurant, and one of their old recipes is pork liver with pickled chili....except it's a lot closer to what you described; beautifully cooked (not sure if it was braised after searing or just pan-fried, but thick cut and delicious) served with fried garlic and pickled chili in fish sauce. Amazing dish.

Haha thanks! Much appreciated. Yeah- this was a really fun one to take on...though I’m sure those graduate research papers probably know more than we do.

Ah thanks man. Means a lot.

Please refrain from prejudice, use reason and evidence to find out the truth.❣ There are probably many people in this world who want to know. The story of the ancient world, the truth is greater than fiction. Thailand (Siam) give orders to build the wonders of the world called Angkor Wat.👽🤖 Cambodian people are just tribesmen who sell labor to build Angkor Wat.🤔 If you search, you will find many evidence such as ancient inscriptions. Either in China, Burma or Vietnam, leading to the belief that Siam is the real owner of Angkor Wat. The Khmers are not the real owners of Angkor Wat. Suryavarman II came from Siam. Evidence from stone carvings indicates that great kings such as Suryavarman II came from Thailand's Lopburi province. King Jayavarman V traveled from Phimai in Thailand. The Kingdom of Siam predates the Angkor Wat era.☺ For example, the name of the Kingdom of Lawo. Dvaravati Kingdom All of these were established by Siam. Lawo Kingdom located in the area of Lopburi Province on the land of Thailand at present Lawo people speak Thai words ancient Thai language🧐 If there is information to discuss, there should be an on-stage debate.Must have representatives from many countries came to listen as witnesses and judges such as Indians, the origin of civilization🕘 There are various evidences of Siam to explain to humans to discover the truth. and unanimously summarized Angkor Wat data because truth is truth💯👀

Awesome comment, thanks so much for saying that.

@@OTRontheroad 💝💖💗

No way!!! Say hey to the guys at Mellow Mushroom for me. Wahoowa!

@@OTRontheroad Haha, I have just come back to Thailand earlier this year! Charlottesville is indeed a nice town full of friendly people.

@@OTRontheroad Well, at 12:28 you are literally wearing a UVA cap lol.

Gang Dtai Bpla is a kind of curry soup but you are supposed to eat it with rice, other dishes, and vegetables. It’s not like a western soup that you get before your main course. I also see a similar situation where westerners eat the famous crab omelette without having rice.

Yes- someone else pointed this out too. I'm going to try to find the pig spleen dish! Thanks for mentioning it. Glad you enjoyed the video!

100%. We're doing the best we can on zero budget- but the hope is definitely as the channel gets bigger, to have more opportunities to travel. Extended shoots in north, south, and Isaan- as well as other parts of Asia- are absolutely in the plans.

That’s a pretty interesting guess. We know it was obviously around back then

Awesome message. Love to hear it. Thanks so much for writing

Hah, cheers, glad you got a kick out of that.

@@OTRontheroad bro if u want the spiciest curry in Thailand u shld try beef ribs chili curry from panya seafood & beer hima that mark Wien's went. They serve authentic southern Thai authentic food sooooo delicious

@@tw1nzor Have been there! Love the frozen beer. Their curry is really good- but it's not even the spiciest in that neighborhood....there's an epic jungle curry spot a few blocks away (also one I know Mark Wiens wrote something about on the blog ages ago). One of the spiciest and best jungle curries I've ever, ever had. goo.gl/maps/Tsu98vjwtaysbhnM9

@@OTRontheroad omg I need to check it out thanks for the tip bro

Well in this case- it’s not yellow curry, it’s actually Sao Nam in this video- but yeah, we’re always sort of at least attempting to make videos that are easy to follow for anyone. It’s a food channel but ultimately my goal is to tell stories about people, and my hope is for someone who might have zero knowledge of the topics to still enjoy the stories- but hopefully as we get deeper into subjects we can also get more authentic with terminology

lol...I'll pitch the idea to her. Hah

goo.gl/maps/zMrJw5M4YvEh41hB8

Hah! Thanks, we like this one too. For a brand new channel, you never know what might get traction, but we appreciate everyone who takes the time to watch. Give it time and help us share the video!

That would make a very short video

​@@OTRontheroad No, Don't do as he said ....... Yes that's way ,you will find the answer quickly, Many Thai people already know the answer ...We just enjoy watching other people's discovery

Exactly! Where's the fun in that? And anyway the other hesitation was that in Thai resources (Jaspar- the producer/videographer- is Thai, so we do have some ability to navigate those angles) there's a ton of disagreement about the list, anyway. Like, almost no two books/websites list the dishes exactly the same. So even if somebody told us what it all was- I think we'd still need to do our own work (which also might not be 100% correct, but who knows? We're literally all just making our best guesses).

I knew the dish was first made with fish, but didn’t know that part of the story. Interesting (and sad). Thank you! Incidentally, I’m replying to comments as I have my lunch of Gaeng Tae Po and Khua Kling from my neighborhood khao gaeng counter

I would love to add to ZexyT’s comment as well. The switch from Tay-po fish was not only it was difficult to find in the wild but also due to Thais started to change their eating habit (eating more pork) or picking up another Chinese influence (again, eating more pork). Therefore, the pork belly with its skin on (to mimic the Tay Po’s leathery skin) was substitute. Tay Po is one of my favorite curry since I was a child. I did not know the name of the curry when I was young, so I called it the curry with the morning glory. (แกงผักบุ้ง)😅

@@patpatpatting that's a really interesting point about why the pork belly is used (instead of a leaner cut, like in Hang Le)

@OTR Food & History thank you for your response. I think the used of pork belly is most likely due to the nature of the stewing nature of the curry. Leaner cut would give you a drier and tougher end product. Stewing meat with some fat would give you a juicer morsel plus the rendered fat helps give another flavor to the dish especially in Hang Lay Curry. I did not like the fattier version of the Hang Lay Curry since I’m now older and wiser. Fat = flavor. Lol.

Yes, there’s a whole section devoted to desserts and fruits which we didn’t even touch

Correction: lalot leaves are better known as “wild betel”. Which is what they’re called here!

@OTRontheroad Lalot is Piper Sarmentosum. Betel is Piper Betle. At times, some people call Lalot as wild betel out of ignorance, and the name just sticks around. They often get it mixed up because their is no actual name in English. They are two totally different plants. The same thing happened with Chinese Water Spinach. Some people call it morning glory out of the flower similarity. Their leaves are very different.

@@BrichaJulbry Wild Betel and Betel are two different plants. Not related to each other. I think you're confused on this one. It's a terminology thing, maybe it's a different name based on where you come from, but as a chef working in Asia what you call "lalot" is Wild Betel. Full stop. "Betel" is what's used to wrap betelnut, which as you said, is not the same thing and is unrelated.

@OTRontheroad I'm not confused. I'm explaining how the names got mixed up and became understood the way you think. Several people in Thailand have always been confused themselves. There was originally no wild vs domestic betel. Betel leaves and betelnut are two other different plants as well. (Now, we are talking about three plants.) People who said wild betel didn't know better when they tried to differentiate betel leaves from Lalot back then. Over time, the name wild betel stuck that way as part of language evolution (just like any living language). Since you kindly share your credentials, let me share mine. I was born and raised in a Chinese family in Thailand. I have a language degree from Chulalongkorn University. I worked as an interpreter and a certified tour guide there. I've also been traveling and living abroad for the past 25+ years, cooking and grocery shopping for myself. 😊 Feel free to fact check on Wikipedia if you are still curious. Hope this help! Appreciate your passion anyhow.🙏

I think you need to watch more of our videos, we have covered all of those subjects extensively.