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  1. #1
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    attaboy's Avatar
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    Condiments and Spices

    What basic items do you keep on the shelf for cooking or as a relish? I'll start out with a few essentials. If you are in a hurry, didn't get to the store or you're a little short here are some items which should be on the shelf to give life to ramen noodles or rice. A good curry powder can make anything cheap taste like decent restaurant food.

    madras curry powder
    hot sauce
    soya sauce
    crushed chilli peppers or chilli flakes
    garlic or dried garlic granules

  2. #2
    Thailand Expat

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    Sorry, no kitchen here. We don't cook; just eat out every meal....

    But, that bottle of Tabasco looks mighty small. Is that the single serving size?

  3. #3
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    aging one's Avatar
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    Italian spices, oregano, thyme, rosemary, sage. Cajun, Johny's spice blend, Cajun supreme blend, Tony Cachettes spice blend. General, black pepper, both ground and in a mill, kosher salt, mushroom soy, soy, oyster sauce, tabasco, garlic chili sauce, lemon salt, bullion cubes, pork, chicken and beef.
    Thats for my cooking the maids have a garden with most Thai spices growing.

  4. #4
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    ^^ I seem to grab a bottle every so often.
    Black pepper for sure and I have my oyster sauce too. Pork boullion. I have never seen it but it makes sense. It's differnet from the flavor of bacon grease I take it?

  5. #5
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    Marmite the Dog's Avatar
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    I just dial 02 663 4663 - it seems an awful lot easier than that cooking malarky.

  6. #6
    Northern Hermit
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    Quote Originally Posted by attaboy
    ^^ I seem to grab a bottle every so often.
    Black pepper for sure and I have my oyster sauce too. Pork boullion. I have never seen it but it makes sense. It's differnet from the flavor of bacon grease I take it?
    The green tobasco's a softies drink. No heat, but a nice flavor Seems to go bad after opening if you don't use it up quick, same with all the jalapeno sauces. The regular is good stuff, kind of vinegary but OK, I prefer "el yucatero" hab sauce. The tobasco hab sauce is flavored with mango, I'm not a big fan of it. It is semi spicey (bit weak for a habanero) but the mango ruins it for me. The chipotle tabasco is great for adding a nice smoky taste to foods, great on a steak and cheese sandwich.
    In my "kitchen' I do ok, with salt, pepper, some thyme, oregano, Savory, cumin, ground chilies; oyster, fish, and light/dark soy, naam prik da daeng made in the market with smoked chilies and crab paste is a must got a lady up n Chiangrai does one perfect got a nice smoky flavor. keep some pongari (curry powder) and penag paste on hand at all times. never buy dried dill, cilantro or basil if it ain't fresh I do without. Miss my indian brass pepper mill and tricilored pepercorns. Olive oil, mung bean oil, chili oil, rice vinegar red wine vinegar. beef chicken and pork bulion, or, nowadays, Rot Dii.
    Those are the basics...
    When the people fear their government, there is tyranny; when the government fears the people, there is liberty -- T. Jefferson


  7. #7
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    nothing
    Last edited by aging one; 20-03-2006 at 07:13 PM.

  8. #8
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    Dougal's Avatar
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    Off on a bit of a tangent but relevant ---

    "U.S. and Japanese researchers have announced results of a study showing that capsaicin, the chemical that makes peppers hot, can cause prostate cancer cells to kill themselves. 'Capsaicin led 80 percent of human prostate cancer cells growing in mice to commit suicide in a process known as apoptosis, the researchers said.' This led to tumors one fifth the size of those in untreated mice."

    OK back to the thread..........
    Lord, deliver us from e-mail.

  9. #9
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    Anyone else tried the Thai Worcester sauce, it's called Turkey or something like that, anyway it's not so bad and a lot cheaper than the imported stuff.

    Where's the best place to buy spices in Bangkok, I'm particulary looking for ones needed for Indian curries - cumin, turmeric, cinnamon, saffron etc....

    Other than that anyone know where to buy good Indian curry pastes, I've been using Patak's recently, but I got that brought over from England.

    The curry powders I've tried here have been pretty crap to be truthful.

  10. #10
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    Quote Originally Posted by NickA
    Where's the best place to buy spices in Bangkok, I'm particulary looking for ones needed for Indian curries - cumin, turmeric, cinnamon, saffron etc....
    Have you tried the little Indian market near the Asoke BTS?

  11. #11
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    I haven't but will now, or next time I venture that way - which maybe a long time as I don't like to go into the city, too many people and ladymen and....

  12. #12
    Bubbly Sales Girl
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    I cant live without my beloved salt!

  13. #13
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    Here is an item I like quite a bit. I use it in soups and stir fry. It only takes a teaspoon or more depending on your tastes. Don't worry about the unused portion spoiling it stores well in the refrig. Maesri brand comes in at least four other varieties (make that 8) yellow and green curry being two of them. Sorry I can't recommend the others as I haven't tried them. I'll put it on the list of things to do... better yet try some yourself and post your findings. That would be great. Which reminds me I have the egg project to complete. I'm on it.

    Last edited by attaboy; 30-03-2006 at 10:41 AM.

  14. #14
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    Ginger and limes brighten up anything.

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