The Thai that binds

I was first introduced to Thai food in college, when a girlfriend took me to what had to have been Ann Arbor's only Thai restaurant. We always forgot the name of it, so we referred to it on subsequent visits as, simply, "Thai Place." I remember the rice came in a hammered metal bowl, and the way the hot and sweet of the basic red curry I got tasted like nothing I could have imagined.

I'm not equipped to judge the objective quality of the restaurant, but I have nothing but good memories. Both of the company and the combination of sweet, hot, spicy and sour flavors that Thai cuisine is based on. I think that's part of the reason I've taught myself a few basics of Thai cooking, and have been on the lookout for good Thai ever since.

Of course, in Queens, this is pretty much no problem. I'm lucky enough to live in delivery range of one of the best Thai places in town. And yes, I remember the name of it this time.

I bring all this up because work duties are keeping me at home tonight. And because the delivery guy is almost here.