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  1. #876
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    ^ that can't be it, i mean why would you abduct a bus load of passengers and drive them all the way to Coventry for 2 day old lasagne. I am guessing it has something to do with the stuff in the bottle that is the colour of what you get in babies nappies.

  2. #877
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    I for one support Chitty in his new job as Nando's lunch cook.

  3. #878
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    A slightly better pic. It won't let me upload photod on this phone at hi-res, so heres a screenshot of it


  4. #879
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    I hope the abduction charge was worth it for the road kill and african sauce

  5. #880
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    ^ At least he got a nice tart.


    I've given up on Western food at this place we're staying at... the salad is always covered in yellow gloop, and if I ask for no yellow gloop they simply don't give me any salad with the meal. They can't seem to comprehend 'salad with no yellow gloop'.

    Today it was chicken and rice for the daughter and I thought I'd try Nong Khai larb moo.

    I went 'pet nitnoi' and it had me snorting like a horse and needing a second Leo to cleanse my pallet.

    The daughter's chicken was supposed to come with salad, sans gloop, so of course there was no salad. Two pieces of my cucumber was the bribe if she was to get ice cream.




  6. #881
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    Quote Originally Posted by Mendip View Post
    ^ At least he got a nice tart.


    I've given up on Western food at this place we're staying at... the salad is always covered in yellow gloop, and if I ask for no yellow gloop they simply don't give me any salad with the meal.


    Don't you just love Thailand.

  7. #882
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    I have a buddy up in Nong Khai, if you are still there he recommends Maccy's Riverside. Maybe check it out?

  8. #883
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    Egged on by AO's dinner pics yesterday, though we cook a roast Chook once or twice every week at home anyway

    Lunch ... the second course-1-jpg

    Lunch ... the second course-2-jpg

  9. #884
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    Quote Originally Posted by Headworx View Post
    we cook a roast Chook once or twice every week
    Whats this Edmond-esque 'we' you are using nowadays?

    Have you taught the Thai partner? how to slice a chook yet or does she/he cleaver the fucker sideways, splintering all the bones, like the rest of them?

  10. #885
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    Trying to guess which of the pair of you cooked this. The lack of head and claws would suggest you, but where's the fucking seasoning and did you have a powercut?

    Bogon tip 2490768 A bit of tin foil on the end of the legs and wings

  11. #886
    Thailand Expat lom's Avatar
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    Quote Originally Posted by Dillinger View Post
    did you have a powercut?
    A sharp knife is all that's needed

  12. #887
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    Quote Originally Posted by Dillinger View Post
    Whats this Edmond-esque 'we' you are using nowadays?
    We as in myself and partner. She cleans and preps the chickens, then puts them in the oven. My job then is to know when to take them out and resting time based on weight and oven temp, then she cuts them using chicken shears. We've tried most every sort of different seasoning and cooking methods but are happiest with the results of a simple rub of EVOO and sprinkle of Himalayan salt before popping them in the oven. No head and claws are ever involved because they're only ever Betagro chooks from Foodland, 1.7kg or better in size.

    Now fuck off back to your corner office

  13. #888
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    I've got a wee cough.

    I remember those Betagro chickens. The size of a fucking emu. Never tried one. Are they injected with water or US imported?

  14. #889
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    Quote Originally Posted by Headworx View Post
    she cuts them using chicken shears
    Chicken Shears? never heard of them and googled, basically scissors. New one on me, i have always just used knives.

  15. #890
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    Those betagro things are full of antibiotics.

    I guess they'd double up to curb the herpes outbreaks

  16. #891
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    Quote Originally Posted by Dillinger View Post
    Those betagro things are full of antibiotics.

    I guess they'd double up to curb the herpes outbreaks
    I use Betagrow for their chickens as well Dill. For one big reason, they dont have antibiotics and hormones added.
    Betagro certified as antibiotic-free

  17. #892
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    Quote Originally Posted by strigils View Post
    Chicken Shears? never heard of them and googled, basically scissors. New one on me, i have always just used knives.
    Just learned that the more common name is Poultry Shears. No matter, they make cutting up Chickens easy.

    Lunch ... the second course-screenshot_20210415-133750_chrome-jpg
    Lunch ... the second course-20210415_133830-jpg
    Quote Originally Posted by Dillinger View Post
    Those betagro things are full of antibiotics.
    Of course they are, that's the very reason I buy them. And 9/11 was an inside job.

  18. #893
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    ^ ^
    Well how come they are so big, compared to Mendip's Thai chooks and Teakdoor's biggest monger doesn't have the mother of all Jocks Itch like our pea loving, fungus sporing friend?

  19. #894
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    ^Because of the hormones, you didn't really think they were only giving them antibiotics did you?

  20. #895
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    Ahhhh....Those s-pure pork chops were big(and nice) too

  21. #896
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    I've always called them kitchen shears. Chickens are usually fed steroids to help them to the market quicker by the larger companies.

  22. #897
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    After Mendip was talking about leeks the other day it reninded me about Cawl or welsh lamb soup. Very simple and perhaps should go in the blokes cookery thread.

    Neck of lamb, bone in
    Potatoes
    Leeks
    Carrots
    Onion
    Swede
    Salt & pepper

    I add oregano and pearl barley..in the slow cooker overnight. Its quite fatty so i usually leave to cool and skim the fat off. Its a soup and stew in one, suck up the liquid with crusty bread first then deal with the lumps.

    Lunch ... the second course-7613-jpg

    Lunch ... the second course-7618-jpg

  23. #898
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    Quote Originally Posted by Topper View Post
    Chickens are usually fed steroids to help them to the market quicker by the larger companies.
    Pretty sure that sort of thing stopped a very long time ago. Ok there's probably small scaled operations doing it in backwater countries, but major producers and exporters who actually state that their products are growth-agent free wouldn't be in business long once tests showed otherwise. I think through cross-breeding and genetics, chickens bred for meat commercially just grow faster and larger than other species of chickens that are smaller but good egg layers, the sort of fowls Mendip and Ootai keep for example.

  24. #899
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    Quote Originally Posted by Dillinger View Post
    but where's the fucking seasoning

  25. #900
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    Quote Originally Posted by Headworx View Post
    Pretty sure that sort of thing stopped a very long time ago. Ok there's probably small scaled operations doing it in backwater countries
    Backwater maybe but i'd not call America small scale.

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