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	<title>Thai Food and Travel Blog &#187; Food</title>
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	<description>Exploring with Kasma Loha-unchit</description>
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		<title>Grow Wild the Laver!</title>
		<link>http://thaifoodandtravel.com/blog/grow-wild-the-laver/</link>
		<comments>http://thaifoodandtravel.com/blog/grow-wild-the-laver/#comments</comments>
		<pubDate>Sun, 15 Apr 2012 07:05:25 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[chinatown]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[laver]]></category>
		<category><![CDATA[seaweed]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4617</guid>
		<description><![CDATA[On our last trip to Thailand, while browsing through the street market in Bangkok&#8217;s Chinatown, I came across a package of seaweed and bought it because of the writing on the package. Translation is fraught with perils and there are even websites devoted to &#8220;Engrish&#8221; &#8211; translations that are often too literal and inadvertently just [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/grow-wild-the-laver/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Basil Pork &#8211; Moo Pad Kaprao</title>
		<link>http://thaifoodandtravel.com/blog/basil-pork-moo-pad-kaprao/</link>
		<comments>http://thaifoodandtravel.com/blog/basil-pork-moo-pad-kaprao/#comments</comments>
		<pubDate>Wed, 15 Feb 2012 07:01:21 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[holy basil]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4411</guid>
		<description><![CDATA[Of all the versions of the Thai dish Pad Kaprao (something stir-fried with Basil), my favorite is Basil Pork &#8211; Moo Pad Kaprao. It&#8217;s one of the dishes I cook the most for myself (and Kasma) at home. People often think of Thai food as being a lot of work: well, this dish is relatively [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Whole-Grain Rices Make a Comeback in Thailand</title>
		<link>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/</link>
		<comments>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 07:05:48 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[ingredient]]></category>
		<category><![CDATA[Aw Taw Kaw]]></category>
		<category><![CDATA[brown rice]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[Thong Lo]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4350</guid>
		<description><![CDATA[In Thailand, the movement back to consuming whole-grain rice is picking up steam. Just a decade ago, it&#8217;s almost unthinkable that Thais would ever give up the white rice they have become so accustomed to eating and regard as a refinement of their taste for the rough-and-tumble brown rice relegated to a small subset of [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/whole-grain-rices-thai-comeback/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The Best Thai Food in America?</title>
		<link>http://thaifoodandtravel.com/blog/best-thai-food-in-america/</link>
		<comments>http://thaifoodandtravel.com/blog/best-thai-food-in-america/#comments</comments>
		<pubDate>Sat, 15 Oct 2011 07:05:33 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Classes]]></category>
		<category><![CDATA[intensive]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[thai food]]></category>
		<category><![CDATA[weeklong]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4187</guid>
		<description><![CDATA[A Most Satisfying Meal! To find the absolute best Thai meal in America I recommend the Advanced Thai cooking classes of Kasma Loha-unchit in Oakland, California. Here, you will find authentic flavors and tastes as well as Thai dishes that you&#8217;ll be unable to find elsewhere once you leave Thailand. Recently at one of her [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Weeklong Thai Cooking Class</title>
		<link>http://thaifoodandtravel.com/blog/weeklong-thai-cooking-class/</link>
		<comments>http://thaifoodandtravel.com/blog/weeklong-thai-cooking-class/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 07:05:38 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Classes]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[intensive]]></category>
		<category><![CDATA[weeklong]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4218</guid>
		<description><![CDATA[During July and August, Thai cooking teacher Kasma Loha-unchit offers weeklong Thai cooking classes in the San Francisco Bay Area for people who want to learn how to cook Thai food as authentic and delicious as that found in Thailand. The classes are called “intensives” because for 5 straight days you spend all day learning, [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/weeklong-thai-cooking-class/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Basil Salmon</title>
		<link>http://thaifoodandtravel.com/blog/basil-salmon/</link>
		<comments>http://thaifoodandtravel.com/blog/basil-salmon/#comments</comments>
		<pubDate>Sat, 03 Sep 2011 07:05:46 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[stir-fry]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4024</guid>
		<description><![CDATA[Here&#8217;s a variation on one of the most popular dishes in Thailand &#8211; Pad Ka-prao &#8211; meaning &#8220;stir-fried with (holy) basil.&#8221; Almost anything you can think of &#8211; pork, beef, chicken, fish, shrimp &#8211; can be stir-fried with basil and served over rice. One of my favorite variations of the dish, and a staple when [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/basil-salmon/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Asian Markets &#8211; Oakland&#8217;s International District</title>
		<link>http://thaifoodandtravel.com/blog/asian-markets-oakland-2/</link>
		<comments>http://thaifoodandtravel.com/blog/asian-markets-oakland-2/#comments</comments>
		<pubDate>Thu, 18 Aug 2011 07:05:02 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[chinatown]]></category>
		<category><![CDATA[Oakland]]></category>
		<category><![CDATA[shopping]]></category>
		<category><![CDATA[sontepheap]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4000</guid>
		<description><![CDATA[When shopping for Thai or Asian ingredients in Oakland, California, one of the best areas is the International District, which covers International Boulevard (formerly East 14th Street) and East 12th Street. There are many Southeast Asian and Chinese markets on these two streets from the Lake Merritt end to 17th Avenue. In this blog I&#8217;ll [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/asian-markets-oakland-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>In Search of the Best Sour Fish (Pla Som)</title>
		<link>http://thaifoodandtravel.com/blog/the-best-sour-fish/</link>
		<comments>http://thaifoodandtravel.com/blog/the-best-sour-fish/#comments</comments>
		<pubDate>Sat, 23 Jul 2011 07:05:15 +0000</pubDate>
		<dc:creator>Kasma Loha-unchit</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Markets]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Aw Taw Kaw]]></category>
		<category><![CDATA[Don Wai]]></category>
		<category><![CDATA[Isan]]></category>
		<category><![CDATA[NE Thailand]]></category>
		<category><![CDATA[or tor kor]]></category>
		<category><![CDATA[pla som]]></category>
		<category><![CDATA[sour fish]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=4110</guid>
		<description><![CDATA[Pla som, or sour fish, is one of my very favorite foods from the northeastern Isan region, which is also known for its sour sausages. It&#8217;s made in a similar way as the Isan sour sausages, using fermented rice as the souring agent. I&#8217;m partial to fish and a perfectly fermented and crispy-fried sour fish [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/the-best-sour-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Western Carbs in Thailand</title>
		<link>http://thaifoodandtravel.com/blog/western-carbs-in-thailand/</link>
		<comments>http://thaifoodandtravel.com/blog/western-carbs-in-thailand/#comments</comments>
		<pubDate>Wed, 13 Jul 2011 07:05:35 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[carbs]]></category>
		<category><![CDATA[health]]></category>
		<category><![CDATA[kanom]]></category>
		<category><![CDATA[On Nut]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[skytrain]]></category>
		<category><![CDATA[snacks]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=2946</guid>
		<description><![CDATA[One of the changes that I&#8217;ve seen over my travels to Thailand, which commenced in 1992, is the increasing availability of Western-style baked goods. Donuts, croissants, cakes, white bread, cookies and similar food items can now be found at every mall, at most (even local) markets and, as in these pictures, at nearly every Skytrain [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/western-carbs-in-thailand/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>The Universal Vegetable Recipe</title>
		<link>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/</link>
		<comments>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/#comments</comments>
		<pubDate>Mon, 13 Jun 2011 07:05:27 +0000</pubDate>
		<dc:creator>Michael Babcock</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[oyster sauce]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetable]]></category>

		<guid isPermaLink="false">http://thaifoodandtravel.com/blog/?p=3673</guid>
		<description><![CDATA[One of Kasma&#8217;s recipes is what I think of as &#8220;The Universal Vegetable Recipe.&#8221; It can be used for nearly any vegetable of your choice and come out delicious. Let&#8217;s call it &#8220;Oyster Sauce Vegetables&#8221; because the most important ingredient is the oyster sauce. The important thing to remember is that you need a really [...]]]></description>
		<wfw:commentRss>http://thaifoodandtravel.com/blog/universal-vegetable-recipe/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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