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  1. #1251
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    Miso soup; brown miso paste, 3 cloves of garlic and 2 inches of fresh ginger thinly sliced, sesame oil, dark soy sauce, hot chili powder, 4 spring onions, half a bag of baby spinach and egg noodles : enough for 4 bowls in under 10 minutes

    Lunch ... the second course-miso-jpg

  2. #1252
    Hangin' Around cyrille's Avatar
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    That looks really tasty.

    I can understand how Miso might become addictive, and does any other noodle come close to egg noodles?

  3. #1253
    In Uranus
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    Quote Originally Posted by cyrille View Post
    I can understand how Miso might become addictive
    Firstly, Miso soup is not supposed to have noodles in it. It is a broth soup with tofu. If you add noodles, it is most likely ramen or udon.

    Quote Originally Posted by cyrille View Post
    does any other noodle come close to egg noodles?
    I would imagine that udon noodles would be more appropriate.

  4. #1254
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    Well in my humble opinion any soup made largely with miso paste is miso soup in my household.

  5. #1255
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    Quote Originally Posted by cyrille View Post
    I can understand how Miso might become addictive, and does any other noodle come close to egg noodles?
    I love it, once a month tho. I would have done it with Soba but only had egg noodles but yes i love them too - takes longer to do the chopping than the cooking

  6. #1256
    Hangin' Around cyrille's Avatar
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    Blimey, I'd forgotten this was pretty much from your 'hood snubs.

    Apologies.

  7. #1257
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    Speaking of which . . . lunch:



    . . . with miso soup.

  8. #1258
    Thailand Expat Saint Willy's Avatar
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    Mrs KW found a stroganoff recipe that added miso soup paste to it. Took the taste up a notch!

  9. #1259
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    Definitely in my top 10 if you could only have 1 more meal list. Good price and fantastic quality this morning too.

    Lunch ... the second course-20210919_114850-jpg
    Lunch ... the second course-20210919_114947-jpg
    Lunch ... the second course-20210919_115010-jpg
    Lunch ... the second course-20210919_115039-jpg

  10. #1260
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    Looks damn good. I have been watching you do wraps over the last few weeks and decided to do one up myself. Smoked chicken breast, TG bacon, lettuce, tomato and a ranch dressing sauce.



    Lunch ... the second course-img_20200506_201034-jpg
    Attached Thumbnails Attached Thumbnails Lunch ... the second course-img_20200506_201036-jpg  

  11. #1261
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    Very, very nice gents! ^ and ^^

    Headwaorx - farmed freshwater prawns or frozen? Also, what is the grey 'thing' under the prawn in your second pic?


    ao -you know you're going to turn many of here with a that green stuff . . .

  12. #1262
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    Quote Originally Posted by panama hat View Post
    ao -you know you're going to turn many of here with a that green stuff . . .
    Hey hey hey, why do I get called out when HW did the same? That cool crunch is necessary mate.

  13. #1263
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    Quote Originally Posted by aging one View Post
    Hey hey hey, why do I get called out when HW did the same? That cool crunch is necessary mate.
    He has far less of it . . . and I'm certainly not one to get offended by veggies.

  14. #1264
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    Quote Originally Posted by panama hat View Post
    Headwaorx - farmed freshwater prawns or frozen? Also, what is the grey 'thing' under the prawn in your second pic?
    Saltwater prawns, they're what's commonly known as school prawns in Australia. Not frozen, these are fresh caught each night in the Gulf of Thailand and you can see them being unloaded each morning off boats at the back of the carpark of Naklua seafood markets (which is where I was this morning)

    No idea what the grey thing your talking about is, she's putting the shells at the front of the tub as she peels them so maybe you're seeing an empty shell which isn't orange in colour once the meat comes out.

  15. #1265
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    Quote Originally Posted by Headworx View Post
    maybe you're seeing an empty shell which isn't orange in colour once the meat comes out.
    Ah, could be.



    Quote Originally Posted by Headworx View Post
    Saltwater prawns
    Excellent. The only prawns we get here are frozen Aussie tiger or Vietnamese stuff. Most disappointing

  16. #1266
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    No need to devein those prawns?

  17. #1267
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    Quote Originally Posted by nidhogg View Post
    No need to devein those prawns?
    Of course, there's nothing worse than biting into a prawn and the poo-shute is still in it. Yuck!!
    Look closely at the backs of the peeled prawns and you'll see they've had a knife ran down their spines for vein removal.

  18. #1268
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    Wow. Good job done there.

  19. #1269
    Thailand Expat Saint Willy's Avatar
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    Prawns with sambal petai

    Lunch ... the second course-b2f19a20-8851-42c0-93a9-6f55eaa8a0bc-jpeg

  20. #1270
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    ^

    Almost art.

  21. #1271
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    ALAMAK!!!!

  22. #1272
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    Quote Originally Posted by aging one View Post
    I have been watching you do wraps over the last few weeks and decided to do one up myself.
    They're so easy and sooooo good Your wrap with, among other things, bacon - lettuce - tomato on it made today's lunch choice easier.

    Lunch ... the second course-20210920_130156-jpg
    Lunch ... the second course-20210920_130227-jpg

  23. #1273
    Making people dance. :-)
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    Quote Originally Posted by Headworx View Post
    Lunch ... the second course-20210920_130227-jpg
    Will have to jump on this bandwagon.



    What wraps do you use?

    I think the last pack I bought, they all stuck together, and when separating them they pulled out big holes in each other, which resulted in me shouting at innocent people in a hissyfit.

  24. #1274
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by Edmond View Post
    in a hissyfit.
    May the Force be with you Edmond ... how I introduced our Boys to the term 'hissyfit'



    Is that what you did?
    Last edited by David48atTD; 20-09-2021 at 01:45 PM.

  25. #1275
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    Quote Originally Posted by Edmond View Post
    What wraps do you use?
    Lunch ... the second course-20210920_132044-jpg

    I keep them in their original bag but then put them inside a big zip-lock once opened, and store them in the fridge. They keep well and never stick together. I nuke them for 15 seconds before assembly begins.

    Edit to add, Foodland stock them.
    Last edited by Headworx; 20-09-2021 at 01:32 PM.

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