Agreed. Pot luck really. The ones in our market come from Chiang Rai apparently. They probably get them from Macro. No variety and often rotten. 35bht a kilo.Originally Posted by spiff
Nobody seems to grow 'em round here.
Agreed. Pot luck really. The ones in our market come from Chiang Rai apparently. They probably get them from Macro. No variety and often rotten. 35bht a kilo.Originally Posted by spiff
Nobody seems to grow 'em round here.
Tesco/Big C ones tend to be ok, better for mashing rather than chips or plain boiling. No idea what variety they are either, most likely from China.
Almost as good as scampy's how to make baked beans on toast thread.
and that chopper looks well fucked.
I am sure suitable soil could be found, or made for a small patch of home-grown.
It's a niche-market for farangs, and quite a recent one, I suppose Thai farmers don't know how to grow them or just can't be arsed. The fact that the plants themselves are poisonous probably doesn't help to make them popular either.
As long as I can buy a decent quality for around 40bt/kilo, I won't bother planting myself again.
I reakon your right there. 6 years ago you'd only occasionally see spuds in tesco's but now they even have Jearsy Royals (seasonally).Originally Posted by Rural Surin
Here's my recipe for the perfect cuppa, British Standard, my favorite drink also. This even makes Liptons taste good.Originally Posted by spiff
1. Get your boiling hot water and pour it over a tea bag.
2. Leave for 2 min.
3. Pour 1 bag of brown and one bag of white sugar over the bag. (This releases even more flavour).
4. Dunk the bag and spin the water for a good 30 sec and then squeeze the bag over a spoon.
5. Add cold milk slowly and stir until you have the perfect golden colour.
I always make 2 at a time for myself because you always want another and its hard to get 2 exactly the same on your return visit to the kettle when the water has cooled a little.
Got a bit of a sweet tooth heh?Originally Posted by The Fresh Prince
2 sugars is British Standard!!!
Back home we don't even ask people how many sugars they want. They just get 2.
not at all, everyone knows milk goes in last, cos otherwise the tea cannae get strong enoughOriginally Posted by melvbot
I'm a milk last type of bloke (tea bags in a mug) but I think melvbot is refering to when drawing your tea in a proper teapot KW.
Then the milk should go first.
WTF???Originally Posted by Loy Toy
Some strange habits in Aussie-land, I must say.
Cheers. Beggers can't be choosers in our neck of the woods.Originally Posted by peterpan
I enjoy the occasional cup of tea and add milk last. Don't know why family tradition I suppose. The main thing for me is to warm the pot and the cups before pouring.
Would I ever try to do something like that!Originally Posted by melvbot
You do a fine job and all on your own!
You have got to be kidding me. Milk in first is a basic school boy error. Firstly what then is the point of the boiling water if your going to cool it straight away with milk. And second, how the hell would you know how much to put in? evrey cup size is different so the level at the bottom of the cup would be different every time!Originally Posted by melvbot
You sir are a savage!
I was gonna say 1) that steel wool scrubber looks well past its due date and probably scrubbed more dirty sinks than potatoes and 2) the cleaver looks like its already been used to hack a body to bits.
I have a tea ball thingie for tea. But I only drink green tea with rice kernel things in it now. I never muck that up. Still can't make a proper cuppa of the Brit stuff tho. Guess that's why I'm on the green stuff.
I spent 4 years at university getting stoned and learning how to make tea. When Carley Simon sang the opening credits to the Spy Who Loved me, she wasn't actually singing about James Bond, she was singing about my tea!
I am envious of that bone-handle knife.
All mine got lost.
I remember the full service in it's lined case as a kid. Only 2 left now. C'est la vie.Originally Posted by spiff
actually it is.Originally Posted by peterpan
guess wot i'm eating right now?
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