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The Kitchen Whether you are just in from the pub or just plain hungry, tune in here to learn about home cooking in Thailand, get The TeakDoors Kitchen low down on healthy or unhealthy dishes. Also feel free to add your recipes be they vegetarian or gourmet and pictures to this section whether it be Indian, Mexican, Italian or even French food, so post your cooking recipes on here so others can learn how to cook.

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Old 24-10-2009, 10:00 PM   #21 (permalink)
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How does roast lettuce taste?
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Old 24-10-2009, 10:19 PM   #22 (permalink)
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Quote:
Originally Posted by peterpan View Post
yes, sunflower works OK, what the advantage of deepfrying over say BBQ?
I assume it comes out crispy.
More juicy.
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Old 24-10-2009, 10:23 PM   #23 (permalink)
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Quote:
Originally Posted by hillbilly View Post
Quote:
Originally Posted by daveboy View Post
Have you tried a duck yet hb?
Coming soon. If it works out ok, might add it to our restaurant's menu in P-lok. My stateside friends say that cooking a deep fat fried duck is the only way to go.

Also we plan on having an expensive Villa (a BKK farang grocery store) turkey this Christmas.
Deep fried turkey!! Awesome! I will have to book a room around Christmas time.

I hear they have outlawed turkey fryer in some states. I guess there were a lot of fires started when some idiots would drop a cold bird into the hot grease. The grease would explode and burst into flames.
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Old 24-10-2009, 10:28 PM   #24 (permalink)
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Quote:
Originally Posted by hillbilly View Post
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Have you tried a duck yet hb?
Coming soon. If it works out ok, might add it to our restaurant's menu in P-lok. My stateside friends say that cooking a deep fat fried duck is the only way to go.

Also we plan on having an expensive Villa (a BKK farang grocery store) turkey this Christmas.
Deep fried turkey!! Awesome! I will have to book a room around Christmas time.

I hear they have outlawed turkey fryer in some states. I guess there were a lot of fires started when some idiots would drop a cold bird into the hot grease. The grease would explode and burst into flames.
I created a massive fire ball once when I threw in 12 frozen fish fingers to a pan of hot oil.
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Old 24-10-2009, 11:27 PM   #25 (permalink)
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I created a massive fire ball once when I threw in 12 frozen fish fingers to a pan of hot oil.

Fvck, thought it was only me who did that
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Old 25-10-2009, 01:37 AM   #26 (permalink)
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That is a nice setup you have with the tree house hammock etc, looks like a resort.

When you take on a project, dogs have a way of getting involved like their thinking, I may not understand any of this, but I'm going to act like I'm an important part of the process.
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Old 25-10-2009, 03:35 AM   #27 (permalink)
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looks like a resort
Its the now legendary D&G Resort, more here
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Old 25-10-2009, 10:57 AM   #28 (permalink)
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Great looking place. Where is it?
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Old 25-10-2009, 07:42 PM   #29 (permalink)
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Didn't you put a video on a while back with you doing the Thanksgiving turkey, when you were in the States?
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Old 27-10-2009, 07:05 AM   #30 (permalink)
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Be sure you follow the directions before you drop a turkey in there, you need to measure the displacement of the oil before hand to prevent boiling oil from coming over top. Makes great French Fries, fish or anything else you could deep fry. You also should be able to strain the oil and reuse at least once. Unless you fry fish or something to give it a different taste probably 3 times for like foods. Did you get the basket to go with it for smaller items like potatos or fish fillets?

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Old 27-10-2009, 07:20 AM   #31 (permalink)
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Yep, I've done many a turkey in a deep fry pot like that over the years... We use the same pot & burner to boil crawfish during the season... yum...

Nice place BTW...
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Old 27-10-2009, 10:47 AM   #32 (permalink)
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We've used a similar setup back in the states for Ciopinno, curries and frying turkeys. great setup, we made our own (except the pot).
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My wife almost divorced me for bringing it over here with me. Damn, those airlines do charge a lot for extra over-weight baggage.
She may have been on to something...
I'm just wondering-like; why did you bring it from home? Looks very much like the same setup that could be had at any of the places that specialize in larger cookery just about every where here.
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Old 27-10-2009, 02:18 PM   #33 (permalink)
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Have to say that you did inspire me; using a KB5 burner on the widest stand I could find with the largest Zebra pot from Makro, rice bran oil and a very homely but sturdy home made lifter, roasted up a wonderful turkey for Thanksgiving recently. Did try a few ducks already and they were scrudiddlyumpous (scrumptious), the first time seemed to attract dogs all the way from Chiang Rai.

Outside large sized deep frying is common in the great white north; but here there is a very serious safety issue. Clothing! Whilest frying we at least wear boots, jeans, heavy jacket (not fleece), and of course a toque. Here shorts, maybe flip flops.

Canadian dress outdoor fry up;


How long do you keep used oil? I store it after a little screening in a sealed container in a dark cupboard. Have 5 fry's into the oil and it just darkened noticeably after the big bird.

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Old 17-11-2009, 01:10 PM   #34 (permalink)
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I make Cod fish and chips at least once a week, I use rice bran oil and use it pobly 8 times before I change it, and by frying the chips after the fish, it takes the taste of the fish away.
They say to always fry some spuds to clean up the flavors in the oil.
I bought one of those turkey deep fryers at Walmart and also 18 liters of Peanut oil, which is the best deep fat oil there is but you can not find it here so Rice Bran oil is next best as very little flavor and hi temp smoke point.
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Old 18-11-2009, 08:26 AM   #35 (permalink)
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Great timing for you reply, thanks. Was hoping to pull the oil out and dunk a bird tonight, will pick up fat chips at Makro today.
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