Thread: Dinner

  1. #16326
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    Quote Originally Posted by armstrong View Post
    Why do so many of you seem to eat infront of the computer?

    Good question chum. I do generally whilst watching something I have downloaded, until about 9 pm, when I know that work emails stop and I go to call out mode.

    It simply relaxes/distracts me to hopefully get a good nights sleep.

    Does it work?.... Nah.... does it fook but it is the best way to get food down my gizzard whilst listening to PROPER English as opposed to mangled Thinglish all day.

  2. #16327
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    Pad krapow gai, not in front of PC.


    Dinner-20180911_114512-jpg
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  3. #16328
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    Looks PDG to me!!

  4. #16329
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    ^X2, one of my top 10 local dishes that's for sure.

  5. #16330
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    What's better though piggy or chook?
    I can't split them, so that would have to be 2 in my top 10.

  6. #16331
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    ^ About 10GBP...just did the conversion, a bit pricey for cereal

  7. #16332
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    ^ about the same then

    Quote Originally Posted by Jack meoff View Post
    What's better though piggy or chook?
    Moo krob

    Have you ever posted haggis up on here yet?

    I'm sure I saw the kids in the park near where Loy Toy drinks, kicking one around

  8. #16333
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    Quote Originally Posted by Dillinger View Post
    I'm sure I saw the kids in the park near where Loy Toy drinks, kicking one around

    That was my head they were kicking around!

  9. #16334
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    ^^I'm not sure, Ill put it on the to do list.
    Friday is Stovies.

  10. #16335
    I'm not in jail...3-2-1. Jack meoff's Avatar
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    Quote Originally Posted by Dillinger View Post
    The park where Loy Toy drinks
    ....

  11. #16336
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    Quote Originally Posted by Jack meoff View Post
    What's better though piggy or chook?
    Chook for me thank you. Piggy can lay claim to Larb as it's natural home.

  12. #16337
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    Quote Originally Posted by Jack meoff View Post
    What's better though piggy or chook?
    I can't split them, so that would have to be 2 in my top 10.
    Pig for me. More fat, more taste,
    Moo Grob would be amazing but difficult to cut down small enough?

  13. #16338
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    Quote Originally Posted by Headworx View Post
    Chook for me thank you. Piggy can lay claim to Larb as it's natural home.
    We need a Pattaya meet and get this sorted. Pad Krapow, Naamtok, Larb...etc

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    Pork for me- a bit crispy with a runny egg on top, with an ice cold beer to go with, it is pretty hard to beat. Food is massive reason why I will me eventually be moving back to Thailand

  15. #16340
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    No krapow like real krapow. Two thumbs up the krapow platter for Jackin me off. It's finger licking good, no?

  16. #16341
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    Cornish Pasty n Pork Pies

  17. #16342
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    ^ Sorry, pardon my ignorance, but what's the difference in the two pies (other than that the lids are slightly different)?

  18. #16343
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    Uncured and cured.

    Traditional pork pies use cured pork, Melton Mowbray use uncured.

  19. #16344
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    How do authentic Melton Mowbray Pork Pies differ from other pork pies?

    Authentic Melton Mowbray Pork Pies should be made only from the finest fresh, uncured pork (not bacon or ham) so the cooked meat is of a natural colour likened to that of roast pork. Many other pies contain cured pork so the meat is pink in colour.

    Melton Mowbray pork pies have a higher meat content.

    No preservatives, flavours, artificial colours or hydrogenated fats are used; the pie is seasoned using a special blend of salt and pepper.

    The pie must be made within a specific geographical area around Melton Mowbray.

    The pie must be baked without a supporting hoop or tin. The pie will therefore settle during baking giving the classic rounded, slightly bow-walled shape long associated with a Melton Mowbray Pork Pie. Other similar pies are straight sided because they have been baked in a tin or hoop.

    Natural bone stock jelly is added, after baking, to enhance the flavour of the meat and ensure a moist, but firm texture when eaten.
    https://www.porkpie.co.uk/how-to-recognise

  20. #16345
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    Quote Originally Posted by Dillinger View Post
    Uncured and cured.

    Traditional pork pies use cured pork, Melton Mowbray use uncured.

    Thanks, Dills - as I was going to inquire myself.


  21. #16346
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    Quote Originally Posted by Dillinger View Post
    Natural bone stock jelly

  22. #16347
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    Quote Originally Posted by happynz View Post
    ^ Sorry, pardon my ignorance, but what's the difference in the two pies (other than that the lids are slightly different)?
    One is very delicious and the other is extremely tasty

  23. #16348
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    ^ bet you put ketchup on them

  24. #16349
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    Jogged nearly 18 kilometers yesterday so reckon I earned a comfort food meal. Chicken fried steak sauteed mushrooms onions and garlic with mash. Onion gravy as well.

    Dinner-p_20180911_200146-jpg
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  25. #16350
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    ^You're a champion. About to go grocery shopping and thinking about what to get to cook for dinner tonight, after getting some ideas from your pic it'll be a healthy(er) take on KFC with shake-n-bake chicken, mash, gravy, and beans. Can't green you, but thanks!.

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