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| Food and Drink Thailand is a culinary paradise, but don't keep it hidden. Tell all where the best food is to be found, the best bars, the best Thai Restaurants & Western restaurants as well as which cockroach infested flea pits to avoid. So tell us about your dining experiences in Thailand, be it breakfast, lunch or dinner. |
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| | #1 (permalink) | |
| Livin' the dream Last Online: 18-11-2009 09:05 AM Join Date: Apr 2008 Location: Knee deep in it
Posts: 3,775
| Fuking useless Thai Visa coonts Right Quick one, I need help, I posted on TV the same as here: Quote:
I want foking distributers not foking retail prices. Turds. Any help? (FP maybe?) Last edited by Mr Pot : 17-12-2008 at 04:26 PM. | |
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| | #4 (permalink) |
| Hello World Last Online: Today 07:54 PM Join Date: Apr 2008 Location: Yoo K
Posts: 5,812
| ::SIAMFOOD SERVICES:: No idea if theyve got what youre after but cant hurt looking or giving them a call. Might push you in the right direction |
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| | #13 (permalink) | |
| Livin' the dream Last Online: 18-11-2009 09:05 AM Join Date: Apr 2008 Location: Knee deep in it
Posts: 3,775
| Quote:
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| | #14 (permalink) |
| Hello World Last Online: Today 07:54 PM Join Date: Apr 2008 Location: Yoo K
Posts: 5,812
| Food Deliveries to your Home and Catering Services in Bangkok and Thailand cant be fokked to go through them myself, list of places with suppliers thrown in. |
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| | #16 (permalink) |
| Thailand Expat Last Online: Today 05:32 PM Join Date: Mar 2007 Location: Northwich, Cheshire
Posts: 2,680
| In the thaivisa members defence probably any post that was made sourcing another supplier other than whoever sponsors the fokwits was probably automatically deleted, nah forget that you're right they're just a bunch of coonts. |
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| | #18 (permalink) |
| The Dog | Make your own sage and onion stuffing. Ingredients 4 large onions 10 sage-leaves 125g/¼lb of breadcrumbs 40g/1½oz butter salt and pepper to taste 1 egg Method 1. Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. 2. Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use. 3. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. 4. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however is not nearly so mild, and to many tastes, its strong flavour would be very objectionable. 5. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg and butter may be dispensed with. From the BBC
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| | #19 (permalink) |
| Sprayed On Member Last Online: Today 04:46 PM Join Date: Jul 2008 Location: Not in the willage
Posts: 5,356
| ^Agreed, Make your own sage stuffing. It'll taste better. Make your own Roasties. These can be done first thing and they'll be good all day. Get howard to do your chipolatas. Or make them yourself, just twist a normal sausage into three. And then I'd go Makro's for you cranberry. |
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