Europe is tricky. "Far" for a German means traveling to Berlin for Thai street food at the Thai Park in Wilmersdorf. Because of strict health codes, you rarely get the true open air smoke. You must look for Turkish Adana kebab (which is technically Asian, from the Asian side of Turkey) to get your fix.

However, the demand for "far" meat supports diaspora economies. When a white-collar worker in Chicago pays $18 for a bowl of Khao Soi with a grilled chicken leg, they are subsidizing the ability of a Laotian immigrant family to stay in business. The keyword "far" implies respect for the distance traveled—not just the meat, but the people.

The US has the most "far" potential due to its Strip Malls. In places like Houston (Chinatown), Los Angeles (San Gabriel Valley), or Queens (Jackson Heights), the street meat is not on the street—it is inside a food court stall. Look for the satay stall with the longest line of Indonesian cab drivers. That is your "far" sign. Part IV: The Science of the "Far" Flavor Profile Why does far street meat taste different? It isn't just nostalgia. It is chemistry.