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  1. #101
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    Quote Originally Posted by Dillinger View Post
    pack them in liquid nitogen or something similar
    .

    Does the shop offer a pack and delivery service?

  2. #102
    The Familyman Dillinger's Avatar
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    Quote Originally Posted by NamPikToot View Post
    Does the shop offer a pack and delivery service?
    Just found out thats a negative, theres no refigeration, and itll take 3 days from Pattaya to Hat Yai.

    So best for dry food only.

    Fancy some cheesy Wotsits Manny?

    Its cheap though. Only about 100 baht for 5 kilogrammes to be sent

  3. #103
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    Quote Originally Posted by Dillinger View Post
    Just found out thats a negative, theres no refigeration,
    Well that suggests a visit to Patts, my second in over 30 years...got a room in Dill Towers?

  4. #104
    The Familyman Dillinger's Avatar
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    Quote Originally Posted by NamPikToot View Post
    got a room in Dill Towers?
    Always got room for you mate. I'll chuck you some wheels in too..











  5. #105
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    ^I knew you knew Sid.

  6. #106
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    You even got my problem with Mossies covered, top bloke. Is it fried steak and Philadelphia for Brekkie?

  7. #107
    The Familyman Dillinger's Avatar
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    Dont have a deep frier. Will you be around long enough for 36 hour Mexican?

    Sorry, dont have any gay moviez
    Last edited by Dillinger; 21-05-2019 at 02:51 PM.

  8. #108
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    Quote Originally Posted by Neverna View Post
    Caroline brand cheese. I bought it in Tesco's. It was 142 baht for 200g. Not cheap, I think I've seen cheaper Mozzarella cheese in Tesco's but that's all they had today.
    Here you go Nev, I've got no idea if it's any good and assume it's a mix of Cheddar and Mozza (sounds good ) but it's from the UK and available as of a few hours ago.
    Cooking with convection ovens-screenshot_20190521-144848_chrome-jpg

    But what about getting a chicken into that cooker and showing us the results?.
    Attached Thumbnails Attached Thumbnails Cooking with convection ovens-screenshot_20190521-144848_chrome-jpg  

  9. #109
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    Quote Originally Posted by Dillinger View Post
    Dont have a deep frier. Will you be around long enough for 36 hour Mexican?

    Sorry, dont have any gay moviez
    No probs, you got re-runs of your Cambo trip

  10. #110
    The Familyman Dillinger's Avatar
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    Quote Originally Posted by Headworx View Post
    what about getting a chicken into that cooker and showing us the results?.
    From what I've read, convection ovens will give a crispier skin and juicier meat than conventional ovens.No pressure Nev

    They cook quicker and at a lower heat too.
    Also read the ones with steam are better although the one i see on Lazada is 37k

  11. #111
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    Take a look at the ingredients in that "cheese". Potato starch, milk protein...oh, some actual cheese!, flavourings et al and beta carotene to give it some colour.
    Still, cheap as chips.

  12. #112
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    Quote Originally Posted by Dillinger View Post
    From what I've read, convection ovens will give a crispier skin and juicier meat than conventional ovens.No pressure Nev

    They cook quicker and at a lower heat too.
    Also read the ones with steam are better although the one i see on Lazada is 37k
    I wonder if you'd get crispiness with steam? Certainly moist meat, but you'd have to have the option of turning the steam off if you want crackling or soft spuds.

  13. #113
    Thailand Expat cyrille's Avatar
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    Quote Originally Posted by Maanaam View Post
    you'd have to have the option of turning the steam off if you want crackling or soft spuds.
    You'd have to have the option of turning the steam off if you want...an oven.

  14. #114
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    Quote Originally Posted by Dillinger View Post
    From what I've read, convection ovens will give a crispier skin and juicier meat than conventional ovens.No pressure Nev

    They cook quicker and at a lower heat too.
    Also read the ones with steam are better although the one i see on Lazada is 37k
    I always thought conventional ovens were convection and the conventional fan ovens, which are the norm nowadays, circulating convection.

    Am I missing out on something?

  15. #115
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    Quote Originally Posted by Troy View Post
    I always thought conventional ovens were convection and the conventional fan ovens, which are the norm nowadays, circulating convection.

    Am I missing out on something?
    I don't think you're missing anything except that the OP device is misnamed.

  16. #116
    'ello 'ello 'ello Luigi's Avatar
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    Might get one of these for the kid to practice/learn on.

  17. #117
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Troy View Post
    I always thought conventional ovens were convection and the conventional fan ovens, which are the norm nowadays, circulating convection.

    Am I missing out on something?
    Yes, this is not a science class.
    You are of course right but that is not how folk in common think of convection ovens, they should include a fan.
    May the bridges I burn light my way

    There is no plan for no deal because we're going to get a great deal - Boris Johnson in HoC 11 July 2017

  18. #118
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    Quote Originally Posted by Luigi View Post
    Might get one of these for the kid to practice/learn on.
    Do they come in My Little Pony 10 watt models? If so, you could use it too

  19. #119
    The Familyman Dillinger's Avatar
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    Quote Originally Posted by Luigi View Post
    Might get one of these for the kid to practice/learn on
    Has she mastered the deep fat fryer already?

  20. #120
    Custom user Neverna's Avatar
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    The type of convection oven that I bought has a fan. Some people seem to call this type (that I bought) a "turbo" convection oven.

    Otto'd chicken fillet strips are on the menu this evening.
    Last edited by Neverna; 21-05-2019 at 07:15 PM.
    Nev has style

  21. #121
    The Familyman Dillinger's Avatar
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    Where's tonights offering Nev? Have you bought a chook yet? And did it come with the head and feet still on?

  22. #122
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    Otto'd chicken fillet strips are on the menu this evening, Dill.

    I'm not sure I risk putting up photos this evening. People might think Plies has hacked into my account.
    Nev has style

  23. #123
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    Quote Originally Posted by Luigi View Post
    Might get one of these for the kid to practice/learn on.
    They are dangerous ! Hot surfaces and awkward to extract dishes from. Especially if liqored up. In a previous post I mentioned welding burns.
    They are deep and scarring.

    That said I haven't set fire to anything for weeks now so it must be me being non flammable.

    Orrens
    Tesco garlic kiev's tonight with roasties and Jack Daniels.

  24. #124
    The Familyman Dillinger's Avatar
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    Quote Originally Posted by Neverna View Post
    I'm not sure I risk putting up photos this evening. People might think Plies has hacked into my account.
    Any possible critique will make you a better chef, Nev

  25. #125
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    Quote Originally Posted by Dillinger View Post
    Any possible critique will make you a better chef, Nev


    My chicken fillet strips have finished cooking: 15 minutes from start to finish. The oven cooks fast and is easy to clean and keep clean.

    As Orrens said earlier, the bowl gets very hot.

    I have a whole pork fillet for tomorrow. I'll have to think something up to go with it, apart from spuds again. Perhaps I'll just go to the market and buy a 10 baht bag of cooked veg. Easy peasy, quck and easy.
    Nev has style

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