Pim who?

Pim is a bit confused. She has, since long ago, taken up permanent residency in the borderlands. She plans never to leave.

Her academic training straddles cognitive science, communications, and ethnomethodology, which, perhaps, explains why her Ph.D dissertation is a perpetual work in progress.

She is an academic at heart, but is currently selling out by working for The Man, shamelessly pushing bandwidth sucking devices. She, most of the time, would rather be playing with food, books or working for peanuts at Amnesty. But hey, the girl's gotta pay for her food!

She was raised in Bangkok, educated in other places, now lives in San Francisco, and works in the Geekdom that is the Valley. She spends half of her waking hours on planes crisscrossing the big pond, and ends up working, eating, cooking, and otherwise partying a great deal in London and Paris.

Chez Pim is an occasional chronicle of her musings on food, moods, and other barely interesting things.

She can often be reached at chezpim at gmail dot com.

Comments

[Eric \ferry]

Just visited rapidely your site while searching
for a Kamou Kra Tîeam Receipe a Sauteed crab claws wth garlic and white pepper. I will twist and turn your Curried Crab receipe to emulate what I tried once and many other time in a Thai
restaurent chao-phraya in montreal. J'ai cru croiser quelques mots français dans ton site.. Tien donc... en plus de tes nombreux talent tu parles français...impressionnant

A bientôt

Eric ;)

[lil]

found this via "chocolate and zucchini." what a nice addition to my list of favorite blogs.

[Sher]

I just discovered your site and enjoyed reading it and looking at the pictures. Keep sharing your foody wisdom with us!

Sher

[Pim]

Hi everyone,

Thanks so much for such kind words. I am blushed.

Eric, je vais faire le ‘Ka-pu Kratiem’ un des ces jours. Après ça, je vais certainement te donner la recette.

Lil, Clotilde’s blog is one of my favorites too.

Sher, you are too kind. I have no wisdom to offer here, I’m afraid, only prejudice. I hope you continue to find them enjoyable nonetheless. :-)

cheers,
Pim

[John]

Hi Pim,

Would Pim be short for Pimpila? Funny, that's my daughters name and we call her Pim too. Her mom is Thai and I am an American with French roots.

Just wanted to say hello and let you know there is another Pim out there.

John

[Pim]

Nope, not Pimpila, but that's a very pretty name too. My name is just Pim, not short for anything.

Say hello to your Pim for me.

[David Levine]

Awesome of you chez pim-ster.

as you will see form my URL
http://mtnthai.tripod.com
i am an expatriate living in BKK for quite some time now, 12+ yrs.
i have gotten out of the cooking biz after 25+ years, tired of baby-sitting.
i only cook for friends and family now, the best way i think to relax and enjoy life.

love your site and will visit often.
extremely well designed, did you do it yourself?
colrs are great, very soothing.
passing it around, too.
i have just forwarded your Yum Pla Dook Foo to http://groups.yahoo.com/group/thefusioncookingclub/

take care, good luck, enjoy your life and remember:

"Cooking is one of the oldest arts, and one which has rendered us the most important service in civil life…
…this science which feeds men is worth at least as much as the one that teaches how to kill them."
Brillant-Savarin (1755-1826)
Politician, Magistrate & Gastronome
Borrowed from Physiologie du Gout

"The Table is an Alter to be Set Up and Decorated to Celebrate the Cult of Friendship...
...one can only cook well with love,
it is a matter of promoting around the table friendship and fraternity among men."
Unknown

david/mtnthai/fresh

[Thomas]

Hi Pim,

Just returned from 2 weeks in Italy. Grazed our way through the fresh foods and markets of Tuscany and Rome. Why can't we have them here? We used to live in Marin. As much as Californians say it is, it is not even close to France, Italy, Spain...

[FatMan Seoul]

Greetings Chez Pim, I've seen links to your blog at several other sites but never visited until today. And I'm glad I did. Well done. Cheers and chok-di nah.

[rich]

Does working for "The Man" mean Bill Gates/Microsoft?

[Pim]

rich,

Nope. I said I'm making bandwidth-sucking devices, not soul-sucking devices. :-)

Pim

[FatMan Seoul]

Hahaha .... soul-sucking devices. Nice one. Micro$oft is $-sucking too, don't forget.

[ron]

Pim, help!! Where can I read what you wrote about baking madeleines in order to escape from harsh reality. That is not a quote, but you wrote something to that effect and it was so touching. I would like to read it again, but can't find it. Very nice site, I don't really understand the blog thing, is that like a posting? Ron

[Pim]

Hi Ron,

You can find all my blogs on Madeleines in my Pastries and Desserts Category.

Just click on the link under Category in the sidebar on the right. Or just click here http://chezpim.typepad.com/blogs/pastries_and_desserts/index.html

[David Kinch]

Hello,
enjoyed your comments you know where about the arpege egg and will be posting my side in the next day or two. the dish has never been on our menu, served only as an amuse regardless of font,and has always been accredited when asked. it is a different dish though and is certainly inspired by the original, having had the original numerous times and actually making it with Chef Passard at an event together a couple of years ago. more later. great site btw, i love it.

cheers DK

[Pim]

So, David, you've got a good recipe for crow?

[David Kinch]

No, but i do for squab...that wasn't a "gotcha" but it is an invite to see what we do. i hope you will let me cook for you someday, with or without the egg. just let me know...

[Pim]

David,

Thanks for the nice invitation. I will definitely take you up on that.

I know it wasn't a gotcha. I was already eating crow even before you found the thread. :-)

By the way, *with* the egg, definitely.

cheers,
Pim

[husky9]

hi pim, love your blog...i am a new food blogger....i love food....how can i join the food community and take part in your online events....jol :)

[Lisa N Y C]

Pim I specifically came on to OA to write another thank you to you (and to find your blog address which seems to have dissappeared from my favorites) and since I found the address, i decided to copy the post here too.

I did a Chef Food Demo as part of a series that Home Expo was running across the country on "Kitchens that Cook" We were only supposed to demo food not give out samples, but heck people are spoiled by COSTCO and really in order to get their interest you need to bribe them with food.

I got to design my own show and menu but until I threw the Thai Pork Satay on the grill (recipe courtesy of my internet buddy Pim) " An authentic Thai marinade" the "crowds" were rather thin. As soon as the smell hit the air, people were flocking to my "booth". I wish I knew how to post a photo - someone will clue me in I am sure.

Anyway, the satay was a hit - and alot of people asked me if I was selling the marinade anywhere to which I replied, no you have to make it the old fashioned way with a mortar and pestle (which I brought along to show people - as well as the whole spices before they were ground. Unfortunately it turned more into a food sampling than a food technique demo, so I just cooked and gave away tastes and talked about the procedure and the culture. Many people commented on the curry flavor and I pointed out both the ingredients and the link between the Thai and Indian cultures.

It was alot of fun and besides the satay, I offered chocolated dipped dried mango and pineapple, chocolate marshmellow satay (hey it's on a skewer - it's satay!!),
no carb appetizers such as cucumber crowns with eggplant mousse and capanota,
The kids (in all of us) got a real kick out of being able to choose which flavor chocolate I would dip the marshmellow in for them. One of the sponsors was Lindt - however they sent such a miniscle amount of chocolate that I had to run to Trader Joes and buy some Belgium Chocolate to supplement. We offered a choice of 70% (a new offering at TJs), Milk Chocolate and that white stuff. Personally I was not impressed with Lindt - they seem to have gone Hershey's to me, similar to Godiva when they started operations here in the US 15 or so years ago.

Any way, back to the marshmellow satay, after dipping in flavor of their choose, I either drizzled the top with the alternate flavors making cool swirls and chef inspired designs, or dipped in sprinkles which is also pretty fun and appropriate for the funky 60's look these days.

In the early part when the store was very quiet, I did some one on one demos for people on vegetable carving and flowering crudite. THere was one little girl who had the makings of a chef of the future - A future OAer or blogger if nothing else.

--------------------

[Pim]

Lisa,

Thanks so much. That's a lovely story. I'm glad you like the recipe. Be on the look out for new ones, I'm going to post more soon.

Husgy9,

Just keep checking back here. I'll let you know when there's something in the plan.

cheers,
Pim

[dexygus]

hi pim-
i love your site and i've also read your egullet blog from a little while back. one question: where can one find maison ferber confiture in the sf bay area? or did you pick up your jars while visiting france?

[pim]

hello i am a pim as well....i am a boy tho.
YOU TOOK MY NAME!!!!
its a good name tho...i like it.
i like how you spell it tho. its different. the way you place the "p" and then that "i" and dont forget that WONGERFUL "M", thanks for the name.

pim

[Pim]

pim,

You must be Dutch. I've known a couple other none-Thai Pims and they are all Dutch, big burly Ducth men, no less. How funny.

Pim

[Sarah]

great site. i found it while reading up at zuni, a favorite haunt and ex-employer. i loved your review and couldn't agree with you more. there is nothing more romantic to me than a meal at zuni. will keep checking it out.

[Joshua Skenes]

excellent site. Come dine Chez TJ some time, give a shout when you do. lots of strange things we have here.

[david]

HB to you
HB to you
HB, Pim dahling
HB to you.
though it is still on the horizon, a glass is being raised in your general direction right now...
dk

[Gastronomie]

Chère Pim -

Salut, et bon anniversaire!

Love reading your posts about restaurants near & far (I'm a San-Franciscan like yourself), so wanted to let you know that I'm linking your blog to my own.

A bientôt!

[babyhippo]

Hi Pim!

I've linked you on my new attempt at food blogging @ http://babyhippobakes.diary-x.com, hope you don't mind!

Come by to have a look when you're free, cos you're one my favourite food blogs to check on everyday and I would love to hear from you!

[Jane]

Fantastic blog, Pim! It was so nice to meet you at the Chowhound picnic. I'll definitely be perusing these pages in the months to come, but if there are any specific *can't miss* eateries in London/Europe, please e-mail me a few names when you get a moment. Shuna has given me the skinny on Paris!! :)

[Charles Milton Ling]

Dear Pim,

I posted recently, and briefly, in the thread of hopelessness.

However, now that Election Day no longer has the power to render me almost mute, I do also want to tell you that your site (I dislike the word "blog" intensely for its cacophony) has afforded me many hours of happiness already. I still haven't read everything, although I surely will! I continue to be pleasantly surprised that there are pearls to be discovered on the Net.

Please accept my grateful compliments and thanks. And if fate should ever direct your path to Vienna and/or Austria, do let me know. I am sure I could offer a recommendation or two you might like.

Best regards,
Charley

Oh, a postscript, if I may: Do you tend to use the word "benign" as a kind of synonym for "bland" when you write about food? I ask because I think "benign" is (generally) something positive, "bland" something boring, and I don't want to misunderstand you.

[Pim]

Dear Charley and everyone,

Thank you for drawing me back to happier times. Encouraging comments like yours on the blog, and the many more on emails, have sustained me these last few days. I get teary eyes thinking about how many of my blog –or site, if you will- readers have been coming out of the woodwork, in their own time of hopelessness, to give me a word of cheer.

How kind of you, all of you.

I am also glad that my little project here has brought even a small measure of joy to you. I’ll write about food again today. I was out last night for dinner with friends, one of whom was Diana, my current heroine. Diana has been spending every weekend –entirely on her own resources- going to battleground states to help get out the votes. If anyone had the reason for an utter despair, it's Diana. I had been nervous to see her again, as I really had no idea what to do or to say. But Diana last night was not beaten nor hopeless, she was far from despair, she was mad -mad as hell- ready and already planning to do more. She is a true inspiration.

Back on the subject of food, wow you really have been reading my posts, haven’t you? Yes, I seem to use a lot of funny words, benign is one of them. I use “benign’ in the sense of “having no significant effect”. The meaning is definitely not positive, nor is it overly negative either. I use it to denote something that is striving for, but not quite reaching a particular effect. A good example is mango pudding in your run-of-the-mill dimsum house, tasting ever so vaguely of mango: that is certainly benign.

On the other hand, I don’t like to use the word “bland” entirely in the negative sense. Something bland is not always bad. Perhaps as a part of a composition of a dish, something does have to be bland to support/enhance stronger flavors –think toast point and torchon of foie gras. In this sense being bland is neither bad nor benign, because it is providing the significant effect (that is to say, to be bland) that it is supposed to.

Cheers,
Pim
(I’m sure I’ll make it to Austria in the next year, and I will definitely take your recommendation. Thank you for offering it.)

[David Richter]

Lovely website. Have you seen a chocolate recipe that requires the use of a ISI gourmet whip (whipped cream canister with nitrogen bulb) a la Fat Duck?

Many thanks

[Pim]

No, haven't even been to the Fat Duck, even. Jay promised to take me next time I am in London, I'll definitely blog about it afterwards.

[mateo]

vin cuit? you got some? I need some

[Aimee]

Yay, a new site to feed my blog hunger!

[mimi]

Happy New Year, from a huge fan of Pim and Doctors without Borders

[Julia]

Hey Pim,
I just wanted to tell you that I have read tons of foodie sites, but your's is by far the best. I am so impressed. I love the layout, the informative articles and your style. Thank you so much for establishing this site!!!

[mimi(cigalechanta)]

Todays Boston Globe has an article on blogs and you and C&Z are rated the tops.

[fai]

Lovely site.Even I'd just discovered it today,it's now my favorite one:).

[Eclipse]

Hi Pim,

I'm an SF foodie and enjoy reading your blog. It's inspiring, but how could I consider starting my own when there are already so many good ones devoted to food in SF alone? :) You're a girl after my own heart - Paris, food, and the internet! Swoon!

I wanted to tip you off, if you hadn't already been, to the existence of a wonderful little North Beach restaurant: Albona Ristorante Istriano. Italian food with Austrian, Croatian, and Mediterranian influences; the gnocchi in cumin sauce with sirloin tips and the catalonian orange creme brulee are incredible. I also highly recommend the minestrone, the risotto, and the three-cheese raviolis with raisins and pine nuts in the butter sauce with fried sage. It's a tiny place, and the enthusiastic owner wanders from table to table to tell you about the food and its origins - as well as give you his take on modern society and politics. This ranks in my top 5 restaurants in SF. Not cheap, but worth every dime. If you haven't already, check it out - I'd love to see your review.

Bon appetit!

[Juliette Rossant]

Pim,

(Feel free to remove this comment after you read it: I cannot find your email address.)

FYI, I have finally moved superchefblog to its own home:
http://www.superchefblog.com/
Could you update your link, please?
(If it's not too much trouble, could you linke me as "superchefblog | super chef blog"?)

Also I've got a fun article on "Vote for White House Guest Chefs" and associated piece "Wanted: White House Chef" -- I'd appreciate your mentioning/linking to the Vote article , as this is a really fun idea which, if acted on, will not only lead to more fun but (who knows?) might actually get some response from the White House. I will be listing those Food blogs who support this.

Best - Juliette

[John Krich]

I totally agree with you about top 50 list and plan to write a column for Asian Wall St Journal about it. It is so eurocentric -- there are 100 better Asian restaurants in Bangkok and Beijing than Hakkasan and the stupefying meat-palace Bukhara.

By the way, my wife is Thai and Pim is a special nickname between us...won't go into details

Also going to Osaka to eat -- any people have any great recommendations there? thanks

also thanks for tribute to Neruda
i used to live in SF

[Tom]

Dear Pim-I just read your recollections of your grandfather and I just wanted to thank you for sharing your elegant and beautiful thoughts.

Wandered in after a rough day, and I read your story of your grandfather's passing-I lost my Mom and Dad in the space of about fifteen months, and I really miss them both. I took solace in your words, so thank you again.

Peace to you and your family.

[Pim]

Thanks everyone.

John, I haven't spent much time I Japan so I can't really give any recommendation. You should ask my friend Alder over at Vinography. He knows Japan pretty well.

Tom, you are most welcome. Peace to you and yours as well.

cheers,
Pim

[Julesy]

Howdy Pim!
I've just started a blog and have recently added your link to my list. You definitely have one of the best blogs out there. If you have any pointers on how to arrange my blog, let me know. I have a ton of other things that I want to add, but am wondering which package you use. I have the basic one. I want to post recipes, addresses, articles, photos, etc., but am still pretty new to the whole blog world. I really appreciate your input. Have a wonderful day!
Julesy

[Aun]

Hi Pim,

Congrats on deciding to take some time off. I've been a fan of yours for a while and decided, at the prodding of some other friends to start my own blog--something I never thought I would find time for.

I hope you don't mind that I have added your site to my links.

If you have a chance, please take a look. I'd love some feedback from a "celeb blogger".

Cheers.

[jack]

Hello Pim,

Or should I say "P' Pim"? I just discovered your awesome site today. My parents are Thai, but I was born in the States. I am an SF foodie (although the Thai food in LA is better), and an aspiring pastry chef. Anywho, I will live vicariously through your gastronomic adventures until I can afford to do so on my own. Fantastic site! Keep on blogging, and I'll keep on reading...

Take care,
jack

P.S. - Are you single, or do you have any sisters? :P
One can dream, can't he?.........

[mimi(cigalechanta)]

Is David, the David of chocolates?

[Pim]

Jack, um, no, see the post from two days ago...

Mimi, oh dear, no, not David of the chocolate book. Though I have been spending lots of time with that David as well, but he, um, hmm, doesn't play on this team, if you see what I mean. :-)

[varina]

Just add you to typepad list, hope you don't mind. Fan of your site. Love it!
v.a.

[Joshua H. Skillington]

Chez,

Simply in Season, a new cookbook just published by the Mennonite Central Committee (MCC), is packed with recipes and stories celebrating fresh, local foods. Even better this cookbook suggests ways people can balance their diets and eat a variety of locally grown foods by the season.

MCC is very excited about this new 352-page addition to its series of World Community Cookbooks and I would like to invite you to review a selected portion of the book and perhaps feature it on your site.

If this sounds like something you’d be interested in looking over, I can email you a 30-page sample of the book. The cookbook is available for purchase online at www.mccstore.org/. The Mennonite Central Committee is a relief, service, and peace agency of the North American Mennonite and Brethren in Christ churches.

If you would like more information about Simply in Season, please don’t hesitate to give me a call at 443.430.0800 ext. 217, or email me at joshua@newvillagemedia.com. NAME, thanks again for your consideration. I hope you like it!

Sincerely,

Joshua H. Skillington
Online Marketing Advisor
New Village Media

[Erich Ian]

Hey Pim!

Since I can't find a way to e-mail you on your site, I'll contact you this way. At IDEO we're having an Iron Chef Milk Challenge and are looking for food critics to participate. Let me know if you're interested. In any case, please delete this comment after you get it. Mahalo!

[viola]

Pim,

What lovely musings. I looked at your blog after meeting you at June Taylor's booth...and what a delightful surprise!

Keep on writing!

Kisses (or Baci, as we say back home!)

Viola

[matana]

I found your blog when I was searching for "gaeng som" recipe.
and I'm glad I did.

I am VERY impressed by your taste and talent, Pim.
I am also a foodie here in Vancouver, BC but with my poor PhD student status you know how hard it is : )
and yes I am a Thai away from home too.

What I love about you is that you really know what you're talking about.
You have a very fine taste but also you enjoy Thai street vendor kind of food as well.
I am envious with your writing skill too.

Keep up the good work!

[Parisra]

Hi Pim,

I found out about your fabulous website when I read about it in the good liftout of The Sydney Morning Herald this morning. You made the cover story in Sydney's finest newspaper! Now that's something to be proud of (and something you can add to your 'Who's Pim' section; the newspaper's website is www.smh.com.au).

I am an Aussie-Thai (ie. born to Thai parents, but raised in Sydney, Australia). If you ever visit Sydney, feel free to get in touch, because I enjoy fine dining too (when the budget allows for it!). Sydney has some fantastic restaurants. You may have heard of Tetsuya's (Japanese/French) which often ranks in world Top 10 lists.

Anyway, thanks once again for sharing your culinary adventures online. Your blog is a joy to read! :)

Parisra

[keeponchugging]

Hi Pim

Like Parisra, I'd found about your site this morning in today's paper liftout. I really impressed by the website, and definitely very envious of you.

As Parisra mentioned, there is a great food to be had in Sydney, both fine and casual dining. A restaruant worth giving a shot is Restaruant Balzac (French), one which combines both atmospheres and definitely provides excellent food.

Your website has definitely become my new favourite.

Cheers

Keeponchugging

[marie]

I love your website - I'm a student/blossoming foodie and came upon your website whilst reading an article about food blogs in the 'Good Living' section of the Sydney Morning Herald ... Sydney is a big food city - come down and try out whats on offer. The pictures are great and so is the writing, this is now one of my favourite websites!! Good Luck.

[Bryan]

Hi Pim,
Just wonder if you know how to book at elbulli restaurant.
I guess you've been there, so please let me know.\
Bryan

[Tami]

Hi Pim,
I see you listed as a link on almost every food blog. I also write a food blog called cheftami at http://cheftami.blogspot.com/ I have linked to your blog and think it is a great read and those photographs are beautiful.
Thanks,
Tami

[AmandaK]

Hey Pim,
Just finished reading the NYT Style article - as always reading about your cooking was a pleasure and your recipes get put at the front of the line of "things to cook next".
Keep on blogging and feeding us virtually and visually!
amanda

[FishNoGeek]

P'Pim,

Gorgeous site! Having spent several years working for The Man in SE Asia (including 3 years in Bangkok) and the Bay Area, I'm wholly convinced that Robert Louis Stevenson was wrong. He said, "I travel not to go anywhere, but to go. I travel for travel's sake. The great affair is to move."

What he should have said was, "I travel not to go anywhere, but to eat. I travel for food's sake. The great affair is to eat."

Loving the pictures and commentary, especially the posts from your recent Bangkok trip. Happy memories...aloi krop!

[pinky]

dear pim,
My wife got your details off UKTVFOOD GREAT FOOD LIVE.
We are going to Thailand in August 2006 (bangkok chang mai and phucket ) We were wondering if you could recomend some good local places to eat (not just for tourists) or somewhere on your site htat would help us.
many thanx
steve

[Robert F. Sweeney, MD]

Pim,

Enjoyed reading about your gastronomical exploits.

Bob