are with us. it's very easy for me to sit here and say whatever i want about the government, right? we can go home. you know, our lives will go on. we don't pay the price for that show. uh, everybody who helped us could very well pay that price. it should be pointed out that a lot of people did not. a lot of people were very nice to us, but said, look, i just i've already been in jail, you know, i don't i really don't want to go back. it's a very real concern what happens to the people we leave behind. you know, one would think that you can't once freedom, you know, they've tasted freedom, you know. well. uh, you know, you can put the toothpaste back in the tube, you know, there's no doubt about that.

up to what time will tell. i remember the moment i first realized i'd been living my whole life in black and white.

it was like discovering a color i never knew existed before. a whole new crayon box full of colors. that was it for me. from then on, there was no putting the pieces back together. no going home. things were different now. asia had ruined me for my old life. i took a walk through this. >> beautiful world. felt the cool rain on my shoulder. >> bounce a bit in the air. beautiful girl i felt the rain. getting colder. sha la la la la. sha la la la la la. sha la la

la la. sha la la la la la. >> whiskey for a farmer. oh, that's good. >> it's no fun to kill us. >> they make more than 100 bottles a day. so 30,000 bottles. that's a lot. that's a lot of. did i? did i do that right? yeah. or have i had too many whiskey whiskeys? >> how did this happen? how did i get here coming into focus. the man across the table. he looks familiar. maybe if i can remember who he is, it'll be a clue as to where i am

okay. right. andy. andy ricker, the white guy who cooks awesome thai food. >> it was a pretty spicy. put that in there, too. >> pok pok in portland. restaurants in new york. andy's made a name for himself, faithfully reproducing the cuisine of northern thailand. the good stuff comes from places. so, like here. the rice country. chiang mai province. in this part of the world, you live and die by the harvest. thai food is intensely regional and northern thailand in particular. has many distinctive features. this is a world of fresh,

delicious, spicy, meaty, salty, sour, sweet, bitter, often with a just picked herby dimension. and always the most vital thing giver of life. sticky rice. andy here is constantly back and forth from america to thailand. for nearly 25 years now, looking for recipes, techniques, digging deeper and deeper into an amazingly complex and widely misunderstood cuisine. okay, so. fired up and getting his chastised by a few aunties as he goes. okay. on this trip, andy's working on a new cookbook investigating the eating and drinking culture of the region. which might be why he thought of me and why we're drinking wine

for breakfast. where there's food, there's also going to be booze. >> oh, choked up. >> and likely a lot of it. oh, it's good. >> this is an american. you make a chili paste with chilies, garlic, shallot, shrimp paste and tomatoes, and then you mix it with pork. that's what you. >> okay. oh, yeah. oh. >> and then i'm pretty awesome. >> isn't it delicious this rice is grown here in the village. you just kind of make a little spoon shaped ball with it. >> now, what's the famous greeting? is it? have you eaten yet? or is have you had rice? >> it's both. literally. it means have you eaten rice yet? but what it really means is. how's it going? >> it is assumed that if you haven't eaten yet, things are

not going well. if you've eaten, rice is such a fundamental component. >> eating is synonymous with eating rice. to eat a meal without rice would be unthinkable. >> what makes their whiskey special? >> hammack sauer. >> because of the flavoring that they add to it. >> conveniently, our hosts, in addition to having provided us with a fine meal, just so happen to run a distillery out back. >> they use a spice mixture they add to the yeast balls, let it ferment for five days, and then she smashes it with a wood mallet. >> thai rice whiskey lao khao, bucket of hooch, whatever you want to call it, this stuff is a delightful beverage that tastes better and smoother. apparently, the more you drink. >> uh oh. here we go. >> sneaky, sneaky. woo woo. >> well, and then fried fish. >> woo! i believe it's called nile tilapia or nile carp.

and they just salt the hell out of it and then deep fry it. good stuff. >> mhm. >> first one. same. same. kasserine. yeah, fine. oh that's trying to kill us. >> yeah. >> okay, okay. mike coffman for my uncle. yes. >> for your uncle? yes. 69 years old. looking good. he drinks half a bottle every day. >> so it's pretty much the keith richards health and preservation plan. all right, i'm going to get healthy, too. >> what? >> the whiskey, i have to say is taking hold in some clinically fascinating ways. funny. >> i lost my i lost the plot. >> oh. that's

okay. it all comes back to me as the world. and though i've been looking out a whole lot of hotel windows these days, struggling to figure out where i am. okay. being here, throwing back shots of rice whiskey with these guys. i know i'm back in thailand. not just thailand, but northern thailand. once known as kingdom of a million rice fields, it's a fertile, green and gorgeous area, home of the ancient lanna people. welcome to chiang mai province. tucked up near the borders of burma, china, laos, india, not too far away. all of them have left their mark on the food.

>> here's the local hooch. >> lao cao. and if you're eating here, chances are you're also drinking air. >> compared to the the stuff we had this morning. uh, this is a substantially more harsh, i would say, and less fragrant. >> the village of mahon and this place is called him tang. how do you find this place, ben? we're in the middle of nowhere. it's a very popular place, a restaurant showcasing one of the distinguishing elements of northern thai cuisine. the heavy use of animal protein. >> you see the local people there lining up here in northern thailand. pig reigned supreme. so most of the stuff we're eating here is made out of pig. >> okay, so did you order grilled pig tail? that sounds superb. yeah. >> and then he ordered some

siwa northern thai herbal pork sausage. >> oh, yeah, i'm on that. brain. >> some pig's brain. >> yeah. i'm not a big brain fan. i just, a custardy sort of texture coupled with a sort of nutty taste. frankly, i'd sooner grab a big handful of nutsack, so to speak. >> it's mixed with a curry paste and some herbs and stuff thrown into a banana leaf, and then grilled. it's like eating scrambled eggs. you'll love it. then we ordered lao raw blood soup. >> raw. what do you mean? they don't cook it in the. >> they do not cook the blood. >> they. they put it into a hot soup. no, this is raw blood. >> really? there's two kinds that you can get here. one is the addition of ken hon, which means young

so it's basically the partially digested juice that's made from when a cow eats grass. juice is not. oh, jeez. exactly. yeah. >> no i did not order that. >> we're not having that. >> okay, well, we're not having that. >> we're not having that. >> okay, i'm thinking we'll stick to the plain blood soup. thank you very much. >> the way that they make it is they take the raw blood and they scrunch it with lemongrass for a long time, because that kind of kills the gamey flavor of the blood. helps with the coagulation and adds flavor. and then they actually make a chopped larb. the minced meat salad. but it's raw. that goes in a whole bunch of deep fried, crunchy or innards. >> a lo diddy lam björn höcke doge tam, a massive be amit mehta.

>> here it is, lou, you're not kidding. >> that really? that's like a horror movie. like csi soup. are we eating out of an open wound? actually, that's completely delicious. >> utterly delicious. and that makes you look like a vampire. it's quite spicy. you can taste the chilies. it doesn't really taste like blood. it just kind of tastes sweet and rich. let's see if we can change your mind about brains. >> delicious. i'm not lying. this is delicious. anyone would just completely love this. >> you eat so much of this, you'll go blind. that's what they think. >> yeah, they sit there and i'm still here. >> it has to do with parasites and all kinds. huh? oh, can i tell you some stories? whoa whoa, whoa, back up there. yeah. we're parasites. about 2 or 3 years ago, and the whole family in nan province, all seven of them died.

>> that's really. you know, you probably should have told me that during the appetizer course. okay. honestly, best meal i've ever had in thailand, ever. >> i'm super happy to hear that. >> i'd eat it at a christie's jockstrap on a hot summer day. this is cnn. oh, god. >> kick back and embrace the southern charm. enter for your chance to win hgtv dream home 2025. brought to you by wayfair. every style, every home. >> you make good choices. they've shaped your journey to leave all that your life built. rock solid for generations. with ambition like that, you need someone who elevates advice to a craft. at ubs, we match your vision with insight and expertise to shape a unique outcome for you advice is our

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the power to. >> la la. >> in chiang mai. you can move in and out. from the quiet green of the countryside. to just a few miles away. the madness and chaos of chiang mai city, second largest in thailand. spirituality, reflection, the serene beauty of the rice paddy village life. maybe next episode farang. this time it's all about consuming medically inadvisable amounts of food and drink. if thailand is one of the best countries to eat in, cheers, then chiang mai is a particularly good city to find yourself hungry for. oh, that's a frog. >> that's the frog. it's basically taking that frog grill them first.

pack it up. fry the living ballocks out of it with garlic. >> mm. >> there's almost an inverse relationship. like the more hideous looking the dish, the more delicious it is. as you probably noticed by now, the food here is not pad thai or green curry chicken. there are complex layers of flavor, sophisticated balances, spicy, sour, a little bitter, salty herby. color and texture are important. crispy soft. cold. hot. it's exactly this interplay between elements that makes northern thai food so thrilling and so addictive. >> this place is called la

gautam. char lab is the dish that they're known for, which is the minced meat salad. >> what's that furry material there? >> that's one of the many stomachs of the cow. it might be the third stomach. mm. it's bitter. it means it has. there's a little bit of the bile. the gentleman over there, uncle. he's the lab master. they win lab competitions. oh, yeah, they're killing it. they're supporting the whole family. the woman who just took her order, right. her family and her husband. who's the guy who's the cashier? the uncles and aunties. when it gets really busy, the rest of the family comes and helps. bam! papa, papa. >> papa. papa, papa. >> you famously said that you hate the word authentic. what does that word mean? >> it depends on the context. if you're in the united states and you say a traditional, authentic thai restaurant, to me that has come to mean a standard thai restaurant in america. that menu, when you

come here authentic is if you're the daughter of the woman who made this, then to you, this is the most authentic version of that dish. if you're from nan province, you still make love, but it doesn't taste like this. it's a little bit different. >> the slop is amazing. this friday night in chiang mai comes alive in thailand. >> we welcome. we love you. >> and he has promised a compressed eating and drinking grand tour of the city. a bounce by tuk tuk from one place to the other until we simply can't take it no more. next stop. it ain't flavortown. it's someplace beyond that man. way beyond. welcome to thailand and happy. >> stay here in chiang mai. on your mark, get

set. >> go! s. e. cupp cheers. this may surprise you, but i am not an alcoholic. i don't drink at home. ever. there's no beer in my fridge. if i'm not working, i'm not hanging out in bars. but if i was an alcoholic and i did hang in bars, i'd hang here some karaoke. >> maybe. >> even though the very mention of karaoke makes my blood run cold with fear. mother at the heart of. >> typekit john sauer i find your french fries. >> yes i did, apparently it's an indigenous specialty in thailand. >> fenway is probably one of the most popular menu items. they always have food to eat when you drink. >> no. >> what is this whiskey we're drinking? by the way, i haven't really paid attention. >> the whiskey we're drinking here is actually rum.

>> and he got up to give me. punto up in love. bernardo marc agnifilo. kilo. laubach de. >> this guy's good. >> he's one of the the great things about a place like this. you'll never have to fill your own glass. >> boondooma. >> that could be me someday. i'm thinking killeen mall things go just a little wrong. i go off the rails. this would be all too attractive. >> la mochila on. >> i could well see myself singing happy birthday in german to tourists in a hotel

bar in jakarta, or bangkok, or non. enjoy my friend. this is a fantastic discovery. >> how? >> this is going to stick in my head. >> now listen, don't make it. >> look like. >> i have can't fool myself. >> it was the most exciting time in the world. >> his life had extremely joyful moments and some really difficult moments. >> you only come across an artist like luther vandross once in a lifetime. >> luther. never too much new year's day on cnn from meat free monday to sizzle pan sunday. >> so many ways to save life. ready? wallet. happy. that's 365 by whole foods market, huh?

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confident in expressing myself, and that's been a great gift. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn. >> closed captioning is brought to you by skechers hands free slip ins. >> we talk on the phone, hands free. go hands free to turn on our lights. and now there's

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know it's time to eat in thailand. it's almost always a time to eat. oh, yes. >> and drink. >> we shall be doing that too. >> the inevitable ice and beer way to drink beer in southeast asia. >> beer, you say? oh, all right. in the interests of research, of course. >> we got beer. you got booze, you got ice, you got some grilled meat. snackage. >> yes, i would like snacks. >> they got pork chin and intestines. got a spicy dipping sauce ah, this is a chinese liquor. all right. >> oh, it tastes like medicine. >> yes. it also tastes like a dirty sack.

>> when did you come to thailand? >> first, i believe it was 1987. and i came as a backpacker. and it was all about smoking dope on the beach, eating mushrooms, chasing girls and drinking beer. i had a three month ticket and i ended up staying away for four years. here we go. >> oh, man. >> so what was the dish? there's a dish in every traveler's life where they just said, okay, you know, my previous life is not going to be enough for me anymore. >> you know, there's a particular mushroom. they make soup out of it. it was unlike anything i'd ever had in my life when i first came out to this part of the world, there was noodles. >> i mean, i knew right then. i mean, i'm not joking. it wasn't the girls, it wasn't the beaches, the noodles, the greasy bottle of fish sauce and the smell. it was this terrible moment where you realize, i can't share

this. that's it. >> about five seconds. we're going to go past a woman who has a cowboy hat on. >> i say. cyborg, la la lance. i live in ekalaka. >> the lady with the hat stands out among the dozens of street vendors across from the old city's north gate. >> the best cow moo or stewed pork leg in the city. potentially none finer in thailand. yeah, we go in. >> are we doing that? well, for years she's been serving this cow. cow? moo slowly stewed pork. >> she cooks it in a master sauce. you know, the chinese master sauce. where are you cooking it? to the same thing. it probably goes back at least a generation. >> it's like sherry is a little bit of the original batch still in there? >> exactly. >> she's hacking wet meat all day, and there's, like, not a drop on the on the frilly. >> this is the sauce that goes with it. it's kind of like a sour chili sauce. and then you

got to have some of these pickled mustard greens to put on. >> that's really tasty. >> this place is famous as hell. like half the people here are tourists, probably chinese tourists. >> don't go to. la la la. kalen deboer al-awda mi suka. >> let's do it. >> you want to stick your feet in some fish water? >> uh, no. no. >> all right, let's go. guys, i need to stop at a sports bar. i need to have some chicken wings. i need to have some, like, fried mozzarella sticks. i need to go to a gun range. more beer, more food. >> if you go on the sidewalk, it'll take us like, ten minutes to get 50ft. kind of stay to your right and don't get killed what was i saying?

>> oh, yes. beer loves crispy beer loves salty. beer loves fatty, spicy, salty, fried together. happiness and that. >> tired. oh, okay. >> no beer. >> okay. what are they drinking? uh, they're drinking water. they're kidney cleaning water. so good. it's so important to a healthy lifestyle i'd imagine. midnight nam prik. noom. that's what you do after you've had a few drinks. maybe a lot of drinks. because what you need, maybe you didn't know you needed it. but you do. is nam prik thai chili dip? >> yeah. the prik is what the vast majority of thai people who live in america, who come to thailand to visit, who go back, end up getting busted at the

airport for trying to bring in. >> we get two kinds nam prik thai daeng. >> it's a combination of chilies, garlic, shrimp paste, dried fish, and this colloquially known as midnight nam prik noom, made from roasted green chilies accompanied by god's preferred delivery systems for beer friendly goodness. >> yeah yeah yeah, i'm on that. a whole bunch of deep fried little salty, meaty, delicious things. yes, please. >> uh huh huh. oh, thank. >> you. >> and so, kai, tom. yes. >> hello. yes. something i've loved from the first mouthful i ever had right here in chiang mai all those years ago. thai pork sausage. >> mhm. crispy meaty. salty. i

love it. >> i'm gonna rub it all over my body. the sausage is so amazing. somehow the thing you need right now, this is totally the thing i need right now. >> oh, that's so good. oh sorry. >> sorry make the most of your season during the kia season of new traditions sales event. >> gift yourself some savings and visit your local kia dealer today. look out for these stickers to find great deals on vehicles backed by a ten year, 100,000 mile limited powertrain warranty so you can start new traditions for years to come. get 1.9% apr for up to 60 months, plus 1000 retail bonus cash on specially tagged 2025 sportage and sorento vehicles. let's go boom boom boom boom. >> the world is my oyster. what

can i tell you? bang bang bang bang. >> i'm gonna shoot you right down. boom boom boom boom i'll take you home with me. >> stream exclusive new originals on paramount plus. >> everyone's watching. and i do mean everyone. oh, no no, no. >> when we choose to accept others, regardless of who they love or how they identify, then we choose love and understanding instead of discrimination and fear. >> and we choose a world where we all have the freedom to live openly, thrive, and live our best lives. at the human rights campaign, we're making that happen for lesbian, gay, bisexual, transgender, and queer people in communities across america. join us today and help create a world with equal rights for all. learn more at hrc. org. >> hammack. i've just cleaned my entire house for $19. seriously $19. they showed up

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convenience. if you want to grab it for yourself, just go to go. friday plans.com. it's go friday plans.com. >> okay come to me my love. right now you big nasty unfamiliar semi-cooked egg. oh, that's so good. i once wrote your body isn't a temple. it's an amusement park. enjoy the ride, please. but that was before i had a daughter and a respectable job at cnn. so when that little voice in my head said, call it a night, quit while you're ahead, i probably should have listened. wait. where did we leave off? oh, yes. now i remember bouncing to one bar after another. >> we're going that way. which way? >> that way.

>> okay, good. andy and i have clearly tuck tucked our way well beyond the threshold of acceptable conduct. the music, the dance. but do we call it a night quit while we're ahead? >> no, we're going to head over to see the time honored tradition. >> ladies and gentlemen, the ladyboy cabaret. >> yeah, let's do that what is it? >> that way. >> all right, here it is. going to be a life over. peter thiel ladyboys, as they're known in thailand, have led to many an embarrassing moment for the amorous cowboy to buzz, to notice or care much about the details.

>> my first experience with this kind of atmosphere in thailand happened in copenhagen in 1987. i met this girl and i was like, stoked because it was like, oh, she's into me. and like at some point she sat on my lap and she's like, oh, well, i have to go now. i have to go do something. and she gave me a kiss and i was like, i'm in. and the show started. looking for a guy for making a mistake. >> totally. >> many ladyboys, frankly, are pretty spectacular looking, especially the ones who have breasts. you know, the women are harsh in the buzz. there should be a guy thing. absolutely. they should have a sports bar. actually, that's a

brilliant idea. >> you should bring that to new york. >> okay, if we had a ladyboy show in a sports bar, you could watch football, drink a lot of beer and around beer. >> number eight, bring out the ladyboys. >> just my luck at a show like this. what happens? >> when she says. >> i end up kissing the one ladyboy in thailand who looks like ernest borgnine? straight on the lips? of course, i am completely oblivious to the dayglo white lipstick all over my face. out of context, photos of me here tonight end up on the internet. this could look bad.

the blossom show. would. oh yeah. >> no.

>> i'm totally going home alone, by the way. i just want to make sure that's established in the continuity. in spite of all evidence to the contrary. yeah. >> and it has been one wild year. >> i know that home live stream was crazy. >> what you have been following actual news, right? oh, boy. >> new year's eve live with anderson and andy. live coverage starts at eight on cnn and streaming live on max. >> transform your website into an immersive 3-d experience with infinite reality, you can tap the power of the spatial and social web, unlock valuable data, and take your brand to the next level. >> it's time for better shopping, bolder entertainment, and bigger sports. >> it's time to up your web game. >> infinite reality.

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>> snacks. >> snacks. let's go eat. >> this train has long ago come off the rails. one bar after another. it's time andie and i head to an appropriate follow up to a night like we've had. before food. >> quickly. >> this has become an emergency situation. there it is. drunken noodles. dude had came out is actually not a noodle dish. >> something served with rice. >> how could you have drunken noodles with no noodles? this is what we need. whatever it is, something devised for drunken people to eat. >> that's us. >> something to sop up the roiling tide of lao cow sloshing around in my stomach. and i need to sober up in case ernest borgnine calls. she said she'd call. i feel so used.

amara walker tal kopan come from the north. >> they love to eat pork. here. look at all the chilies. there's a lot of chilies here. we got these fresh red ones. we've got these green ones that were sliced and stir fried in there. and we've got small green peppers. >> so ready to tomato. chop. oh, whoa. >> that's hot. ooh. >> i breathed in. i got hit with the chili. >> yeah. >> down the sides of your throat. >> yeah. you know when you really hit like super hot. but when you feel like having a brain hemorrhage, it's like an ice cream headache, but it's like a pepper headache. >> yeah. and your vision starts to tunnel out. >> you're halfway through, and you're aware that your hair is just burst into flames. that perfect balance of pain and pleasure and more pain. brain flooding with endorphins and all is well with the world. until tomorrow morning. ooh. so dude,

i've had a couple of cocktails. cocktails? i think we should, like, totally get, like, tattooed tomorrow. man. >> magic tattoos. time for bed.

>> so i woke up in a state of confusion and deep concern after inadvertently making out with ernest borgnine last

night. i spiraled into some identity crisis, inadvertently making out with ernest borgnine. i'd like to say um, yeah, it was very traumatic. i need to go to a strip club and watch a football game, mow the lawn and barbecue all at the same time. i'm not somebody else's lawn, and i don't mean that in a figurative way. i can't talk. it hurts to talk oh. you know, if every region has sort of an iconic dish, you're talking northern thailand, chiang mai, this is it. hearty broth of curry, coconut noodles and spices. i'm all over that. oh, yeah. they ate some more onions. the boys at the bar tonight are going to be in for a surprise. if they move in for a smooch. god that's good. i'm a big believer in a healthy,

nutritious breakfast. it's the most important meal of the day. my doctor said that. of course. he also said that just about everything i love and hold dear is killing me. so what does he know? attention, hippies! >> this is a salad. >> green papaya salad. that's not really a local thing. that's a piece of something. but i couldn't resist ooh, spicy papaya salad and khao soi. and i got to find a catholic church. bless me, father, for i have sinned. i kissed a man on the mouth. oh, it burns like the fires of hell. burn away sin burn away. >> you make good choices. always planning ahead. like to not just chase a career, but one day. follow your heart. with ambition like that, you need someone who elevates advice to a craft. at ubs, we match your vision with insight and expertise to shape a unique outcome for you. advice is our craft.

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chiang mai, a family run restaurant named auntie dang's hammered meat. and the jokes pretty much write themselves, folks. >> and he. >> know every year, every year. >> and he's been coming here forever since it was only auntie slightly slapped meat. he's practically family. >> pom pom javier milei el cap beth hammack alina habba. >> oh no. >> top g now. top g el cap. >> nae nae nae nae. >> okay, okay. mhm. >> hammered meat here. anyway, is beef or pork that's been charcoal grilled, then pulverized in a ropey threads to give it a distinctive texture, then served with spicy chili and galangal dip.

>> to go. paul mccartney paula ono palao shay dickmann yum. >> oh. so i guess i've been accepted by the family and i'll be living in the house here next door, and my job is going to be to smash beef with a hammer every night, probably for the rest of my life. hop oh, captain cap. >> this woman has expectations. >> dude, i'm in deep, deep trouble. it's pretty obvious. >> what do they pound it before they cook it? >> it wouldn't look like that if they pounded it before they cooked it, right? right. >> the whole idea is to question a classic. >> mhm. ooh. that's good. chewy. >> mm. chewy. still

chewy. >> still chewing. >> it's delicious. mhm. >> and because andy is a vip and potential future son in law dad sporting his 40 amulets of protection brings out the chef's special a bitter soup with buffalo tendon spiked with bile. that doesn't sound good man. it's addictive. right away. >> deep and dark and herbaceous. you get some of that heat. yeah. >> you know, we talked about once you experience some of the sensory pleasures of the east, your previous life just isn't adequate anymore. you. when the journey is coming to an end, when the movie's over, what's left to do? oh, yes. wrap things up. i think we've learned something here today in chiang mai. i can't summon

exactly what that might be right now. you know, i was thinking about this, muhammad said. you know, don't tell me what a man knows or what he says. tell me where he's traveled. you learn stuff. maybe it's to remember to bring something to remove makeup before hitting the cabarets. >> like the first time that i spent a long period of time in thailand that that sort of brightness, the spiciness, the simple elements making kind of this, this bright explosion of flavors. i got back home, i immediately like, wished i could be back in thailand. >> or maybe it just say screw it and have a good time. it's quite beautiful. please. thank you so much. >> oh no no no no more, no more, no more, no more.

>> oh. drew dougherty o2 arena. desi anwar tyson fury. dang. >> usha vance. >> zapeta-calil chop. bye bye. americana i'm out of town. >> ken howery. oh! oh oh. marc stewart. oh, my