It’s a funny thing about specialties of the house: Sometimes they’re the only thing on the menu worth eating. Other times, as is the case at Thai Cuisine, the specialty isn’t my favorite. In this instance, it’s kind of like a wide-noodled pho with pink broth.
Shopping at Talin is an adventure. There are so many items I’ve never seen before—especially produce—that I often buy fruit identified only by the label on the bin. When I get home, I look it up in The Cook’s Thesaurus: foodsubs.com.