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  1. #1
    Member jons557's Avatar
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    Where can I buy fennel?

    Has anyone seen fennel for sale in Thailand? Or for that matter (perhaps in the gardening thread) growing it?

  2. #2
    Member Tarquin Chucklefucc's Avatar
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    Villa

  3. #3
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    Takeovers's Avatar
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    From the bbcgoodfood website

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour leaves no room for the middle ground.

  4. #4
    Member Tarquin Chucklefucc's Avatar
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    ^Very true.

  5. #5
    Fuck it
    Satonic's Avatar
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    Where are you? I remember seeing it in Rimping, Chiang Mai and Villa, Bangkok.

  6. #6
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    Quote Originally Posted by Takeovers View Post
    From the bbcgoodfood website

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour leaves no room for the middle ground.
    Fennel herb/top might be potent.
    But the bulb is quite mild and tasty - raw or cooked.

  7. #7
    Member jons557's Avatar
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    ^ true that! Thanks for the comment- it CAN be quite mellow
    ^^- Satonic I'm in Issan (Roi-Et province)

  8. #8
    Member Tarquin Chucklefucc's Avatar
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    ^Where's my thanks fvckface?


  9. #9
    Member jons557's Avatar
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    okay Tarquin, I'll toss a thank you your way to quit your whinin!
    But really though, thank you

  10. #10
    Member Tarquin Chucklefucc's Avatar
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    ^Fvck you

  11. #11
    Thailand Expat

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    ^Is Chucklefucc really your last name?...Relative of Humperdinck, perhaps?...

  12. #12
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    wasabi's Avatar
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    Fennel, made its way into Australian history.

  13. #13
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    I'm way behind the curve on all these trendy foods. Fennel? What are you going to make with it?

  14. #14
    Member jons557's Avatar
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    it's great in salads, braised with other veggies, steamed with mussels is a classic too. I like to use it when I make cioppino- yum!

  15. #15
    Member galaxytrash's Avatar
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    bought some fennel seed in makro in khon kaen a few weeks ago.....i guess you would say in bulk, likely 4 or 5 ounces.

    not something i'd use often but it's nice on a pork chop.

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