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Milk Street Magazine
March-April 2017
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True Guacamole
Articles from this Issue
Editor’s Note
The Hot Basil Restaurant For People Who Like Spicy Food
By Christopher Kimball
During three days in Chiang Mai, the largest city in northern Thailand, I learned that it takes two hours to cook chicken feet. That dried chicken blood is sold in bricks. That the car wash parking lot is used for cockfighting. That cold ash is poured over live coals to moderate a grill’s temperature. That pork intestines are chopped and added to larb, a minced pork dish. That a wooden mortar and pestle, instead of stone, are used when one...
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