When I was in Chiang Mai, as most people do, I signed up for Thai cooking class. We were taken to the market to pick out the fresh ingredients and then we went back to the kitchen and got to work. We did this the traditional way which involved a mortar and pestle and many steps. We worked in teams which was a good thing because our virgin arms weren’t’ ready for the crushing and grinding on our own. We cooked three or four different dishes including Thai curries, spring rolls and soups. They even gave a recipe book which I just recently used to make Thai Massaman curry. It gave us real perspective into what is involved in making those delicious dishes.