Tuesday, July 24, 2007

Homegrown Thai

If you've ever seen the back of True Thai Restaurant, you've seen lots of potted plants. Both at work and at home in my backyard we grow cherry tomatoes, basil and Thai prikki-nu hot peppers. While we only buy the freshest produce, nothing is fresher than just picked cherry tomatoes.

We use our cherry tomatoes in our Green Papaya Salad (#24), which is why it tastes maybe just a little bit better in the summer than it does in the winter. The basil we use in all kinds of dishes, but the prikki-nu peppers are special, and not just because they grow upwards, towards the sun.

If you take a scientific approach to your hot peppers, Thai prikki-nu peppers are rated at 100,000 SHU (Scoville Heat Units). By comparison jalapeño peppers are rated 3,000-5,000 SHU. The infamous orange habañeros, on the other hand, are rated at 300,000 SHU, which is why they are used to cook with only, and never served fresh.

Our Thai hot peppers are hotter than what we can buy locally, so if you love hot, hot food, ask if you can have fresh prikki-nu peppers with your entrée and we'll run out back to pick some just for you!