Thread: Dinner

Originally Posted by SKkin

Ok I'm ready for the abuse to begin

Good.....because that looks fukkin awful

Stir fried veggies on a curry?

You only needed a nan bread

Originally Posted by Chittychangchang

How many types of green beans can members spot?

Dunno. I just see farts and someone shitting their pants

My dinner last night
Noticed the salmon in Big C is half the price that it is at Tops

Day 3 now of no booze, ciggies or junk food

Would it help if someone uploaded a video of them gasping and then lighting up a benson & hedges, swilling around a scotch and dipping some chips in icecream??

^ what kind of sick bastard would do that?

Originally Posted by Dillinger

^ what kind of sick bastard would do that?

I still have night mares about it.

...the ingredient list sounds delicious anyway...

Originally Posted by SKkin

edit2: Oh dear..."traditionallt" and "tumeric"

Has fuck all to doo with Dehli. Why do they keep up the pretence? Bengali's cooking British versions of Indian food with gravy on top.

Pasco, sounds like someone ripping off Pataks, a long running UK brand of Indian cooking sauces; design even looks similar

Originally Posted by pseudolus

Bengali's cooking British versions of Indian food with gravy on top.

Sounds inspiring...

Pasco Spices, Curry Sauces, Pastes, Pickles and Chutneys

The Pasco Story

Our business began in our kitchen in 1992 with four curry pastes that we supplied to our local curry house. Before we knew it word spread and we were supplying curry pastes up and down the country.

In 1995, we decided to create a retail range so everyone could enjoy the joys of authentic indian food and cooking in their own homes - trouble was everything on the market was mass produced and contained sayurated fats, E numbers, additives, preservatives, thick starches and far roo much water. From that day we made it our mission to create natural, honest flavours.

Five years later and after a lot of curry making we created a 100% natural cooking sauce that was free from additives, preseravtives, and was gluten free and authentic!

But that wasnot enough for us, we then decided to grow our own spices on our own farm plantations in India and work in partnership with farmers to allow us to be in control of the best spices and herbs from day one.

We realise that importing raw materails from India influences a large part of our carbon foorprint, which is why we only use sea cargo and never air cargo. To further reduce our carbon footprint andsupport our local environment we use the freshest cream, yogurht and vegetables from local Lancashire farmers.

You will notice that we don’t just manufacture Indian products,as the family has grown so has our range and our inspiration.

Our vision today is to bring a range of fresh and natural products made from the finest spices to the world. We believe that food in its purest state is the best tasting and most nutritious food there is, and we wish to share these values with you all.

Originally Posted by SKkin

and we wish to share these values with you all.

...for a price...

^They need an editor...

And a stick for the father to beat the money grabbers sniffing around his daughters

^especially the one in red...

Takeaway pork ribs from a restaurant within 200 meters of our place. Think they are deep fried then tossed with fried garlic and others spices. Sadly lacking in salt in the restaurant but remedied at home. 150 baht per plate. I've been known to eat two plates but tonight shared with the wife and put six ribs in the refrigerator for tomorrow.

Originally Posted by BoganInParasite

Think they are deep fried

I've seen that done on some TV cooking shows, but have never tried them. What's your opinion of them...better than BBQed?

They look good...

They are a refreshing change SKkin but I'd take traditional BBQed ribs if both were on the menu. Looking forward to soon having access to an oven and use of my BBQ to get back to making BBQ ribs occasionally. Regards, -BiP

Originally Posted by SKkin

I've seen that done on some TV cooking shows, but have never tried them. What's your opinion of them...better than BBQed?

They look good...

Originally Posted by BoganInParasite

Looking forward to soon having access to an oven and use of my BBQ to get back to making BBQ ribs occasionally. Regards, -BiP
Originally Posted by SKkin

Nothing beats slow cooked pork over on a grill....

Originally Posted by CSFFan

Nothing beats slow cooked pork over on a grill....

Agreed Topper.

My Mrs has started to do Ribs by par boiling slowly and then we BBQ them - she's all over Utoob on this, sorry no piccies from the last visit but'll try next time but they came out pretty good and 500THB for 4 Kgs they are really cheap. The experimenting bit is the sauce on BBQ. We're also knocking up a tandoor type thingy with a BBQ in the bottom using an Ong on top; like JPPR i think it was so we'll see how that comes out.

Originally Posted by CSFFan

Rather than parboiling next time, try putting them in the oven tightly wrapped in aluminum foil for about 1 hour or so at 170, .

I hear ya, but the only problem is the oven which doesn't exist as yet hence the par boiling.

Originally Posted by SKkin

Sounds inspiring...

tikka Massala - a purely British invention.

Somethings going on but you don't know what it is, do you Mr Jones?

On the way back from a tour of the island of Don Kho we stopped at a roadside market. Sure enough the commanders younger sister shows up at the market and bang were at their mothers for dinner.

If this doesn't kill me nothing will.

Well barring liver failure.