Thank you, thank you. I've been saving my block of tamarind just for this. I hesitate because I'm not big on frying. Not for health reasons (I believe that fying can be Ok if it is done well), just because you have to really pay attention to what you're doing. When we were military, I could always "draft" another friend to watch the oil so I wouldn't get distracted with guests and wine (not necessarily in that order). I think many Thai restaurants don't serve mee krob any more is because it has to come straight from the frying pan (wok, deep fryer, whatever) to the plate. And like many thai and indian foods, it requires a LOT of ingredients. Shouldn't be a problem in a Thai restaurant. Yes, Yakuta, eventually we will find a Thai restaurant in Chicago or Madison. Now that the highway is complete between here and Madison, we've been for Indian food there. I'm generally not a great lover of buffets, but particularly like them for Indian food. Allows you to try everything without committing to one or two dishes, which is what you have to do if it just two of you. Since many Indian dishes are stew-like in consistency, it takes well to steam tables. THis particular restaurant (Maharaja in Madison) had some excellent nan, the best I've every tasted.