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Photo Info

Dimensions2296 x 3000
Original file size3.58 MB
Image typeJPEG
Color spaceAdobe RGB (1998)
Date taken21-Nov-16 13:20
Date modified23-Nov-16 09:06
Shooting Conditions

Camera modelNIKON D700
Focal length31 mm
Focal length (35mm)31 mm
Max lens aperturef/2.8
Exposure1/125 at f/2.8
FlashNot fired
Exposure bias0 EV
Exposure modeManual
Exposure prog.Manual
ISO speedISO 2000
Metering modePattern
Digital zoom1x

Thai Turkey | Following the lunch rush at SAAP restaurant in Randolph, chef Rung Morgan enjoys a quiet meal common to the Issan region of northern Thailand, Monday. Her lunch consists of three elements: nam phrik plarah, a spicy fermented sauce made from red chiles and fish; sticky rice; and bai bo bo, a green reputed to have great healing properties. Rung's husband Steve, also a highly regarded chef, delights in telling a story about Rung's first experience preparing a fresh turkey for Thanksgiving a few years ago. Steve was then Gifford Medical Center's executive chef and brought home one of the birds provided employees for the holidays. He had intended to roast the bird for the family, but Rung beat him to it. Entering their home, Steve was greeted by savory smells of the most traditional of all American foods, prepared in northern Thai manner! "Rung began by boning the entire bird, then preparing many dishes from the various small pieces of meat. i was gob-smacked by crisped skin, soup, warm salad, and other preparations. It was a Thanksgiving I'll never forget!" (Herald / Bob Eddy)