One of my favorite ways to blow off steam is to gorge myself on Thai food. If I had a rough day, I’d get some wine and order takeout from my favorite thai place. A nice pour of wine and a plate of thai curry, rice, spicy vegetables and satay always made me feel better and recharged my batteries for the next day. In Beijing, I turned on my coworkers to the same stress release method. If any one of us was having a hard day, I’d suggest a stop off at our favorite thai place for lunch. The waitstaff soon began recognizing us and giving us a special table. They even began to take notice of our favorite dishes: spicy green beans, yellow curry, pork neck, eggplant and chili mushrooms.
Now, when I ordered the chili mushrooms, the majority of them would remain untouched on the plate and packaged off in plastic containers for later. This wasn’t because I didn’t like them. It was simply because I LOVED (or maybe COVETED) them and wanted them all to myself for later. The method to my madness was that I would take them home and put them in an omelette, alongside a helping of rice, for a quick and delicious dinner. To this day, I still do the same thing, the only difference is that now I can no longer order takeout. Instead I am forced to make my own chili mushrooms from scratch. But it’s no big deal to make them myself: they can be easily made in a short amount of time and I no longer have to fight off fellow table diners for what is rightfully mine. It’s simple, I just have one request: ALL THE THAI CHILI MUSHROOMS!!