DAILY PHOTO: Buddha Head at Wat Mahathat
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I’m speed-walking down the sidewalk off Sukhumvit Road like one of those elderly mall-walkers. Like the mall-walkers, there’s an irony to my speedy step. I’m on vacation. I have no particular place to be, and no particular time by which I need to be there. Unlike the mall-walkers, my path is perilous. I have to weave around street-food vendors deepfrying springrolls or grilling satays (and fight my stomach’s urgings), evade the grasping taunts of idle tuk-tuk drivers, and wave off T-shirt vendors selling shirts featuring elephants, thaiboxers, and Singha beer.
I don’t know why I’m moving so quickly. It feels natural. It’s the pace of the city. To walk slow would be to swim against the current. If you want the truth, I walk fast because in the back of my mind, in the deep recesses of irrationality, I feel that if I slow down the city will collapse into me, forming a black-hole. It will start with a few tuk-tuk drivers, a beggar, a prostitute, and a few street vendors converging on me. They will create a gravity, attracting more vendors, beggars, drivers, and hookers. If I don’t walk fast, I fear that I will be crushed in the center of a dense mass of humanity.
Leaning against the marble wall of a bank façade, a master of timing, an Indian man blinks, touches his forehead, and grimaces–as if my approach causes him some sort of psychic pain. I brace myself for the scam. He steps away from the wall into my path, gently extending an arm.
He says, “Sometimes, you think too much.” He’s trying to convince me that he has insight into my soul by making a statement that, while perfectly correct, contains no information content whatsoever. He’s smooth in behavior and handsome of feature. I bet he makes a mint in his chosen profession.
An instantaneous battle rages inside of me. On the one hand, I’m an introvert– or perhaps a sociopath– something like that. Whatever my affliction, interacting with strangers is draining. On the other hand, I’m curious about everything. I know the man is a scam artist. It’s not that I was never on the turnip truck, but I fell off a couple of decades ago, and while it took me several bounces to come to a stop, I eventually became quasi-worldly. While I know he’s a scam artist, I don’t know what kind. I so desperately want to know that I stop.
After a greeting, he says, “I can tell your future. There are two women in your life, I can tell you how it will work out.” His speech is clear, and well-spoken, like he was born in Mumbai, but moved to Cincinnati when he was 15. He is, in all respects, a smooth operator.
However, he’s wrong already. As I said, I’m not exactly a people person. It takes all my mental energy to even be monogamous, as opposed to nul-agamous. The idea that I’m maintaining two relationships would be a bit laughable to anyone who could really “see into my mind.” Whenever I hear about one of these guys who has two separate families, I always think, “How many hours a day did the good Lord grant you?” Because I can’t fathom living that way and not being in an utter state of exhaustion every minute of every day. I’d be a wreck.
However, I give him points for playing the odds. I’m a middle-aged man with a gray goatee walking down the street in Bangkok. I’m probably the only one fitting that description who hasn’t fallen desperately (and pathetically) in love with an “eighteen year old” bar girl who the man secretly thinks is 16, but who, in reality, is 29.
Incredulity must show in my face, because he changes tack. “Let me show you proof of my abilities.”
He extracts a flip-style pocket-notepad from the inner pocket of a tweed sport-coat that is grossly out-of-place in steamy Bangkok, but which lends credibility. He scribbles down something on a page so that I cannot see. He then tears off the strip of paper containing his writing. He wads the paper up.
“I want you to think of the English-language name of a flower. Have you got it?” he asks.
“Yeah,” I reply.
“Now think of a number between six and nine. Have you got it? Now think of them together.”
In my mind I see, Tulip 7.
He hands me the wadded up scrap. I unravel it. It reads, “Tulip 7.”
He then opens his day-planner and asks me to put in any amount that I feel is fair and he will tell me about my future.
What he doesn’t know is that I’m the exact wrong person to pitch his act to. As a skeptic, I make Descartes look like gullible. (After all, Descartes developed a “proof for the existence of God”–granted everyone deserves a nadir of thought, and that was clearly Descartes’.) The most fundamental thing that studying Economics and Political Science taught me was that humans are completely incapable of making meaningful predictions. I’d seen this guy’s act before from a guy named Professor Bruce Bueno de Mesquita, but instead of getting a few baht on the streets, the political scientist got millions of American tax dollars for convincing the CIA that he could tell the future.
As I walk away, he says, “You have an ailment. I can tell you about it.”
I think, Good one, that’s a true test of my powers of skepticism, and I continue to walk, thinking out how the mentalist scammer did his trick… and wondering if I have cancer.
This was taken at the Grand Palace in October 2012 as some foul weather was arriving.
A few things to keep in mind:
1.) The Palace is open all day almost everyday but tuk-tuk drivers tell bald-faced lies, saying that it’s closed for an hour or two. They do this so they can get a fare. The loudspeakers blaring an announcement to not listen to anyone who attempts to divert you, doesn’t dissuade them. They will say that there is some special event involving the King or Queen that has shut the complex down. Don’t believe it.
2.) Cover your thighs. While there are lots of places (temples and so forth) that say they require such modesty, this is one of the few places that seems to strictly enforce it. If you don’t want to end up wearing a communal sarong, leave the daisy dukes in your hotel room and wear some bigboy/biggirl pants (or at least long shorts.) I wore walking shorts that went to the top of my knee, and was fine.
On a trip to Thailand last fall, my wife and I did a one-day cooking class in Chiang Mai. That day I made the perfect batch of pad thai. (For the uninitiated, Pad Thai is “noodles Thai-style.” It’s one of the more popular dishes at your local Thai restaurant. If you don’t believe me, go check. I’ll wait.)
Anyway, I preceded at home to make 35 batches of pad thai that bore little resemblance to food. That’s not true. Only the first five dishes were fundamentally inedible, the next thirty were tasty enough– they just didn’t taste like pad Thai. A poor cook might blame the difference on the variation in ingredients between Thailand and home. However, I have a sneaking suspicion the cooking school staff was slipping good cooking into my dish while I wasn’t looking. They’d say, “Godzilla” and point, and I’d turn (because one can’t take a chance that close to the Pacific), and when I turned back around the contents of my wok would look and/or smell better.
If making mac-n-cheese from a box, microwaving a HotPocket, or grilling a burger aren’t counted as cooking, then you might say that my experience with cooking was nothing. However through an extensive process of error and error, I arrived at delectable pad thai.
Below is what you’ll need.
First, for the anal retentive types who’ve noticed that I took this picture on top of the washing machine, that was solely for lighting purposes. This process in no way involves use of the washing machine. It’s not one of those clever recipes like cooking fish in the dishwasher. I’m serious, under no circumstances are you to attempt to use your washer in the making of pad thai.
In list form, what you’ll need is:
– 2 Tablespoons of oil (anything but olive)
– 4-ish cloves of garlic (more if you have a vampire-infestation problem)
– shrimp (several to many)
– chicken (one to two tenders’s worth; like the size of tender they give you at Applebees or Chilis– NOT McDonalds, i.e. a swanky tender)
(substitute tofu if you’re one of those quasi-vegetarians who count chicken as animal but don’t count shrimp/fish.)
– egg (1)
– 2 Tablespoons fish sauce
– 1-1/2 teaspoons sugar
– rice noodles (about 2 ramen packets worth, not that you should buy it that way)
– crushed peanuts (3 heaping Tablespoons)
– spouts (1 cup-ish. Normally this is soy or mung bean sprouts, but I’ve substituted Alfalfa sprouts because they work fine and last longer in the fridge.)
– spring onions or chives or something green and oniony (1-cup-ish)
– 1/2 a lime
Step 1: Heat your oil in a wok. Get it hot enough so that when you throw the garlic in, it’ll sizzle. This will make you feel more chef-like.
Step 2: Add the animal stuff. Put the chicken in first, it takes longer than the prawns. If you’re using tofu, put it in after the shrimp (tofu won’t cause you severe debilitating diarrhea if it’s under-cooked. [I don’t think, but I have no idea what I’m talking about. Although I do suspect one shouldn’t refer to diarrhea at any point in a food blog post.])
Step 3: Add the egg, fish sauce, and sugar. Scramble the egg up good, and mix everything together.
Step 4: Add the noodles. This is the trickiest part of all. First, they make a lot of different types of rice noodles in different dimensions and colors, and they all cook differently. I prefer thin noodles. I must admit the noodles are the weak part of my game. In the batch I’m showing, the noodles are overcooked, but I have done them just right. (You’ll have to take my word.) It’s preferable to have them slightly under-cooked when they’re mixed with the prawn scramble (There’s usually enough moisture that they’ll continue cooking.)
At the cooking school, we put pushed the prawn scramble up to the top of the wok and tilted the wok over and put dry noodles and a cup of water in the bottom of the wok. We then cooked the noodles, and then mixed them with the prawn scramble. If you’re an octopus or a ninja, that method works great. I, however, pour boiling water over bowled noodles when I’m putting the chicken in the wok, then I tong them into the wok and mix them right together with the prawn scramble.
Step 5: Add the vegetable stuff. First, throw in the crushed peanuts. Then stir in the sprouts and the spring onion. (These are all done last, because you want them to provide a bit of crunch. i.e. You don’t want them thoroughly cooked.)
The penultimate step is to squeeze on the lime. This can be done into the wok after it’s removed from the heat or directly on top of one’s bowl.
Step 6: Eat. I’ve included the following picture as proof that this was, in fact, edible.
If you’ve been to Southeast Asia, you’ve probably seen gleaming golden temples even in remote, impoverished portions of the countryside . However, when it comes to the really off-the-beaten path areas occupied by just a few hill tribe farmers, one might think they’d be forced to hoof it to the nearest big shiny temple. Not so. There are little shrines like this one, marked by saffron cloth tied to trees, out in the middle of the jungle.
I thought I’d take a break from posting pictures of either monuments to wealth and power or pristine nature scenes. I took this in Rangsit, Thailand, which is a northern suburb of Bangkok out past the Don Muang Airport. I was there studying at the Muay Thai Institute for one week. (Muay Thai is a martial art and the national sport of Thailand.) If you’re curious about what my experience with that was like, I have posts about it here and here.)
It was fascinating to see what a love/hate relationship water has with these people. It nourishes them. It bathes them. But every once in a while it tries to kill them. A kindly restaurateur showed me pictures of his landlocked restaurant underwater during the floods of 2011. At that time the tree tops you see were probably just jutting out of the water– if they weren’t entirely submerged. (I base this on the height of the elevated express way to the left that I think was at water level, based on pictures I’ve seen.)