Thread: Another splendid snack.

Originally Posted by spiff

The ones in the market are of dubious quality, goodness knows what they treat them with, they don't sprout , just shrink and go mouldy if you keep them for too long.

Agreed. Pot luck really. The ones in our market come from Chiang Rai apparently. They probably get them from Macro. No variety and often rotten. 35bht a kilo.

Nobody seems to grow 'em round here.

Originally Posted by spiff

Originally Posted by Rural Surin

Nice work JJ. Not my cup of tea...but oh well. I might ask any of you, since there is a chance of potato lovers out there, how do you find the Thai poatoes? They seem to have consistent sponginess to them, yes? Or perhaps not.

May be difficult to find in rural Surin, is there a Tesco's anywhere?
That's where I get my potatoes, they're pretty fresh and good but not suitable for fries and you got to watch for the green bits.
I even planted some in the garden, but the soil wasn't suitable.

The ones in the market are of dubious quality, goodness knows what they treat them with, they don't sprout , just shrink and go mouldy if you keep them for too long.

That's the round-about conclusion. The soils aren't really suited for this type of tuber. So the quality might not be kosher.

Originally Posted by jandajoy

Originally Posted by spiff

The ones in the market are of dubious quality, goodness knows what they treat them with, they don't sprout , just shrink and go mouldy if you keep them for too long.

Agreed. Pot luck really. The ones in our market come from Chiang Rai apparently. They probably get them from Macro. No variety and often rotten. 35bht a kilo.

Nobody seems to grow 'em round here.

I could imagine that the potato {as a marketable crop} is a recent introduction to the region, for the ever-growing Farang market - residents, hotels, restaurants. I'm sure the variety that they might grow here don't keep well, compared to a more temperate climate.

Tesco/Big C ones tend to be ok, better for mashing rather than chips or plain boiling. No idea what variety they are either, most likely from China.

Almost as good as scampy's how to make baked beans on toast thread.

and that chopper looks well fucked.

I am sure suitable soil could be found, or made for a small patch of home-grown.

It's a niche-market for farangs, and quite a recent one, I suppose Thai farmers don't know how to grow them or just can't be arsed. The fact that the plants themselves are poisonous probably doesn't help to make them popular either.

As long as I can buy a decent quality for around 40bt/kilo, I won't bother planting myself again.

Originally Posted by Rural Surin

the potato {as a marketable crop} is a recent introduction to the region

I reakon your right there. 6 years ago you'd only occasionally see spuds in tesco's but now they even have Jearsy Royals (seasonally).

Originally Posted by spiff

The 'secret' most places in Thailand serving tea do not seem to know (but you as a Brit undoubtedly do), is to use boiling water, sort of hot or boiled 5 minutes ago won't do.

Here's my recipe for the perfect cuppa, British Standard, my favorite drink also. This even makes Liptons taste good.

1. Get your boiling hot water and pour it over a tea bag.

2. Leave for 2 min.

3. Pour 1 bag of brown and one bag of white sugar over the bag. (This releases even more flavour).

4. Dunk the bag and spin the water for a good 30 sec and then squeeze the bag over a spoon.

5. Add cold milk slowly and stir until you have the perfect golden colour.

I always make 2 at a time for myself because you always want another and its hard to get 2 exactly the same on your return visit to the kettle when the water has cooled a little.

Originally Posted by The Fresh Prince

3. Pour 1 bag of brown and one bag of white sugar over the bag. (This releases even more flavour).

Got a bit of a sweet tooth heh?

2 sugars is British Standard!!!

Back home we don't even ask people how many sugars they want. They just get 2.

Originally Posted by The Fresh Prince

1. Get your boiling hot water and pour it over a tea bag.

2. Leave for 2 min.

3. Pour 1 bag of brown and one bag of white sugar over the bag. (This releases even more flavour).

4. Dunk the bag and spin the water for a good 30 sec and then squeeze the bag over a spoon.

5. Add cold milk slowly and stir until you have the perfect golden colour.

Milk in last? Youre either a savvaner or mad.

Originally Posted by melvbot

Milk in last? Youre either a savvaner or mad.

not at all, everyone knows milk goes in last, cos otherwise the tea cannae get strong enough

I'm a milk last type of bloke (tea bags in a mug) but I think melvbot is refering to when drawing your tea in a proper teapot KW.

Then the milk should go first.

Originally Posted by spiff

It's a niche-market for farangs, and quite a recent one, I suppose Thai farmers don't .

That would have been true a few years ago, but now all the big retailers seem to get through a fair quantity of them and even our local wet markets has started to stock them.
I gotta say JJ's spuds look a bit nasty tho. but the over all idea is a good un, thanx JJ.

Originally Posted by kingwilly

Originally Posted by melvbot

Milk in last? Youre either a savvaner or mad.

not at all, everyone knows milk goes in last, cos otherwise the tea cannae get strong enough

You're Australian, what do you know about tea?

You just leave the bag in longer for strength.

Originally Posted by Loy Toy

Then the milk should go first.

WTF???
Some strange habits in Aussie-land, I must say.

Originally Posted by Loy Toy

I'm a milk last type of bloke (tea bags in a mug) but I think melvbot is refering to when drawing your tea in a proper teapot KW.

Nope, Im a tea bag in a mug guy. Are you enforcing some sort of English stereotype on me?
Whos starting the cup of tea thread then?

Originally Posted by peterpan

I gotta say JJ's spuds look a bit nasty tho. but the over all idea is a good un, thanx JJ.

Cheers. Beggers can't be choosers in our neck of the woods.

I enjoy the occasional cup of tea and add milk last. Don't know why family tradition I suppose. The main thing for me is to warm the pot and the cups before pouring.

Originally Posted by melvbot

Are you enforcing some sort of English stereotype on me?

Would I ever try to do something like that!

You do a fine job and all on your own!

Originally Posted by melvbot

Milk in last? Youre either a savvaner or mad.

You have got to be kidding me. Milk in first is a basic school boy error. Firstly what then is the point of the boiling water if your going to cool it straight away with milk. And second, how the hell would you know how much to put in? evrey cup size is different so the level at the bottom of the cup would be different every time!

You sir are a savage!

Originally Posted by MeMock

Another great recipe.

Your kitchen is filthy though!

I was gonna say 1) that steel wool scrubber looks well past its due date and probably scrubbed more dirty sinks than potatoes and 2) the cleaver looks like its already been used to hack a body to bits.

I have a tea ball thingie for tea. But I only drink green tea with rice kernel things in it now. I never muck that up. Still can't make a proper cuppa of the Brit stuff tho. Guess that's why I'm on the green stuff.

I spent 4 years at university getting stoned and learning how to make tea. When Carley Simon sang the opening credits to the Spy Who Loved me, she wasn't actually singing about James Bond, she was singing about my tea!

I am envious of that bone-handle knife.

All mine got lost.

Originally Posted by spiff

I am envious of that bone-handle knife. All mine got lost.

I remember the full service in it's lined case as a kid. Only 2 left now. C'est la vie.

Originally Posted by peterpan

but the over all idea is a good un, thanx JJ.

actually it is.

guess wot i'm eating right now?