Thread: Dinner

Dill you could get a job as a finger model for juicers or somink

Originally Posted by NamPikToot

at this rate lulu looks rap rap rapido

I much prefer to judge my food on taste rather than look.

AO i like to judge my food in the same week i start cooking it.

Originally Posted by Dillinger

Probably because we are civilised and have potable tap water unlike you sweaty savages.

Originally Posted by aging one

How did he destroy those ribs by simply slow cooking them? Lots of talkers but few cooks let alone chefs..

I thought our resident wannabe Jeff was in Portland but it seems he's somewhere in Texas, the saying all hat and no cattle comes to mind when it talks about cooking

Will see how this liquid smoke fares

Probably carcogenic being Thai made, but its a tenth of the price of the USA stuff

.Liquid smoke is made by passing wood smoke through a chamber where the vapor is captured and condensed. Along with authentic smoke flavor, the resulting liquid also contains polycyclic aromatic hydrocarbons (PAHs), which can be carcinogenic.

Originally Posted by Dillinger

Will see how this liquid smoke fares

Works well and we keep it in the cupboard.

Originally Posted by Dillinger

Probably carcogenic being Thai made

Oh my. I would have sprung for the real stuff you cheap bastard.

Real carcenogenic liquid smoke

Referring to Dillinger ...

Originally Posted by bsnub

I would have sprung for the real stuff you cheap bastard.

Mate, he's still short of a Bob ... still owes me BHT 150,000 I lent him because his Pension cheque was delayed.

^^ cheers but I'm not in when they turn up.
Those ribs were very good last night. I've decided If I do need excellence, some other fucker from a restaurant can go through all the rigmarole of smoking, sous vidin, bbq-ing, plating and washing up

Originally Posted by Dillinger

Those ribs were very good last night. I've decided If I do need excellence, some other fucker from a restaurant can go through all the rigmarole of smoking, sous vidin, bbq-ing, plating and washing up

Was going to mention that, and you didn't mention the costs of sourcing and buying the ingredients either which probably made them more expensive than if you would have gone to somewhere like Smoking Joe's to dine-in. Different story if you had a smoker maybe, but in the meantime you don't need me to tell you how many choices there are of Ribs in Pattaya prepared by people who do it for a living 7 days a week

280 baht for the 1kg of ribs, the packet of rub about 70 baht, salad 120 baht. So 470 baht plus 40 baht charcoal.
510 baht...

Then 6 hours electric... plus 15 minutes labour, then washing up...
Then posting all the steps on here

Sunnys sells the whole rack with chips or salad for 290 baht

How the fuck do they make any money?

No wonder the place is for sale

Crickey 280thb, they are 150thb in nakhon khao yai bumfuk makro.

^^Assuming you had to go buy all the ingredients, add in the daily cost of fuel, registration, insurance, car maintenance, wear and tear on the brothel creepers, a soft-serve ice cream for the trip back to the carpark, and those Ribs cost you the best part of a Gorilla .

I didn't know Sunny's being for sale was public knowledge yet, though it's been hinted at on the food groups. Jaybee's is seriously for sale with the price dropping like a stone. Smokin Joes and Steak & Co are on the market too for about 14.5 million (reduced from 18 mill) if you feel like pulling on a Chefs hat and playing Salt Bae. Maybe hire Jeff to run the kitchens and train locals in hygiene

This is what you need dilly. Not of that phoney Thai smoke.

^Better than him putting a message in one saying That Wasn't Chocolate

Originally Posted by Dillinger

How the fuck do they make any money?

...swine flu discounts...

Originally Posted by CSFFan

I found the ribs there a mushy, with little bite to them.

...as if they had died coughing, you mean?...

Originally Posted by CSFFan

There's a bbq place in a mall near where I live that I suspect of doing the same thing you did. I found the ribs there a mushy, with little bite to them

They weren't mushy, more like pulled pork as for crunch, the dog down the road ate the bones

The pack left over that I've put in the fridge; all of the juice has congealed back onto the ribs, maybe they'll be even better. But can you reheat pork?

Yeah no problem. So long as it's chilled in between and cooled down fast.

You're trying to lose weight anyway?