I've hit the Thai-Food wall!

**forreachingme** · 30-12-2005, 08:49 AM

At beef filet around 250 Thb per kilo, buy a whole for 400 to 700 Thb

Pork filet less then a 100 Thb per kg...

I have this 2 items always handy in freezer and nothing like home cooking

Get a quick steak lunch...(thick piece of filet grilled to choice...)

Fry in wok strips of either with veggies...

Make a Roastbeef in oven in 40 min. and keep rest in fridge for a sandwich later on or next day...

Make a mushroom sauce for the pork filet...

Make a soup and slice thin the beef and pork filet, deep in the slices and you have what we call a "fondue chinoise"

Cut the filet in cubes and do the same but deep in hot oil on table and you have a "fondue bourguignone"...

Make cubes out of it and empale them on a longer stick over the BBQ season or marinate, the korean BBQ's will be difficult to attend after this threats....

This for the meat lovers....

The idea is really to do it self and easy at home, cause on my way to work there is a factory producing meat balls and often if i am enjoying fresh air and forget to close the car window passing nearby i can find myself passing through all colors of the rainbow looking to the mirror as the smell of this plant can be execrable... ( during hot season is worst..)

invest in small kitchen facility is a good advise if you are to stay here some longer time...

**Marmite the Dog** · 30-12-2005, 09:50 AM

Eating out is so cheap here that cooking at home seems a waste of time, especially for one person. Plus I'm a lazy git.

Chaiyo · 30-12-2005, 10:22 AM

I've been eating Thai food for over 39 years, both great cooking by my wife, and at the now many restaurant choices here in Southern California. I have some favorites, of course - Larb Gai, Yum Nua, Sen Lec Hang, Gai Satay, Yum Pla Muk, Tom Yum Goong. But, in general, any dish made with good spices, lime, garlic, basil, a reasonable amount of chili, and fresh veggies is just the best for me.

Oddly, my two favorite ethnic cuisines are Thai and Italian, about as opposite as you can get. But I definitely won't have to worry about getting tired of Thai food when I move there. The variety, if you explore a bit, is tremendous. If you stay away from the high fat stuff, and find a cook or restaurant that will cook with minimal oil, it's really healthy also.

**Marmite the Dog** · 30-12-2005, 10:35 AM

Originally Posted by Chaiyo

and find a cook or restaurant that will cook with minimal oil, it's really healthy also.

Tell them to lay off the MSG as well.

Chaiyo · 30-12-2005, 10:54 AM

Originally Posted by Marmite the Dog

Originally Posted by Chaiyo

and find a cook or restaurant that will cook with minimal oil, it's really healthy also.

Tell them to lay off the MSG as well.

Right you are. My wife stopped using it 20 years ago. (Stopped using me a few years earlier!)

**aging one** · 04-01-2006, 12:51 PM

One of my kids is allergic to MSG. She used to love MK but wont go there now because her gums and tongue got very swollen from the excessive MSG in the food.

It called Chew Rote in Thai, if you dont want it in your dishes.

**Torbek** · 05-01-2006, 04:53 PM

Thuis may sound stupid, but which Thai dishes have the most MSG?

I don't think I even know what it is.

I thought it was the stuff that thickens sauces?

**dirtydog** · 05-01-2006, 05:02 PM

mono sodium glutamate, it kills loads of chinks every year, that's about as far as my knowledge goes on the subject.

**Torbek** · 05-01-2006, 05:14 PM

I know what is stands for.

But what does it do and what food is it put in in Thailand?

**dirtydog** · 05-01-2006, 05:16 PM

I am sorry but if I answer you, you will then reply and have 100 posts

**Torbek** · 05-01-2006, 05:22 PM

Nah!

I wouldn't waste my 100th post on such a trivial matter...

ops:

(Although I would actually like to know about MSG)

**dirtydog** · 05-01-2006, 05:28 PM

I believe it clogs the old veins up, it is in a lot of chinky dishes, sodium is salt? god knows what the rest of the compound is, anyway I got more important things to do than this, I am off to the admins panel to make a slight change on the members area

**Lady Hawk** · 05-01-2006, 05:29 PM

its some sort of horrible thickening agent, made from what i dont know

**aging one** · 05-01-2006, 05:30 PM

Torbeck,

Its a flavour enhancer. In America it was called accent. It brings out a bit in food. But its negative aspects far outweigh the positive ones. Spices and just a pinch of salt or nam pla will do the same.
Its most commonly used by Chinese and Asian cooks.

**Marmite the Dog** · 05-01-2006, 08:42 PM

Originally Posted by aging one

Torbeck,

Its a flavour enhancer. In America it was called accent. It brings out a bit in food. But its negative aspects far outweigh the positive ones. Spices and just a pinch of salt or nam pla will do the same.
Its most commonly used by Chinese and Asian cooks.

It's awful shit & the reason that every dish from a take-away tastes the fekkin same. I can't understand why they use it as the food tastes 100 times better without it. Stoopid Chinks.

**aging one** · 05-01-2006, 08:51 PM

Stated that earlier, and that it made one of the kids swell up. Hoh!! well I never.

**friscofrankie** · 06-01-2006, 01:41 AM

Originally Posted by torbek

(Although I would actually like to know about MSG)

Salt,
1. Sodium chloride (NaCl) - A colorless or white crystalline solid, chiefly sodium chloride, used extensively in ground or granulated form as a food seasoning and preservative

2. A chemical compound formed by replacing all or part of the hydrogen ions of an acid with metal ions or electropositive radicals.

----------------

MSG monosodium glutamate(C5H8O4NaN) A white odorless crystalline compound that is a salt of glutamic acid; it is used as a flavor enhancer in foods, an aplication that may cause Chinese restaurant syndrome in sensitive people, and used intravenously as an adjunct in treating encephalopathies associated with liver disease.

MSG can be synthesized but is a naturally occuring compound found in some kinda plants. Forget which.
It's used to help flavors meld in quickly cooked dishes. Some folks may have reactions to it. Hell, some folks have reactions to peanuts, wool, plenty of different organic compunds. I never saw much use for it but it don't bother me.

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