How to in the kitchen

[wabbits]

I have a sweet tooth Aroy.

My Favorite Thai breaky or a version of it.



2 versions of Som Tam that most TG's might say i not like it that way 5555
I like som tam Thai but not Isaan

[wabbits]

[G4orce]

I only found out there were 2 types of Som Tam yesterday. I honestly thought it was an Isaan Dish to start with 555. I will be trying some of these in the future

[justcruzing1]

Mr W,
Thanks for these, I am a usless cook, I may try to improve with these.

[wabbits]

Clips of what goes on where you can re watch i think better than static cook books.

[wabbits]

Number 6 in Patong does the best i have ever had.

When done right one of my fav dishes.

[Condo]

I only found out there were 2 types of Som Tam yesterday. I honestly thought it was an Isaan Dish to start with 555. I will be trying some of these in the future

And they will both burn your arse the next day if done properly!

[kaptainrob]

How to do it in the kitchen....







.............. oops, I misread the title .... solly

[Quarky]

How to do it in the kitchen....


.............. oops, I misread the title .... solly

That's rather spicey... for breakfast!

[G4orce]

And they will both burn your arse the next day if done properly!

Nothing wrong with a little ring sting the next day.... :P

[PatongBeachBoy]

Went to a Thai restaurant in Melbourne city the other night... Thip asked for Som Tum in Thai, the waiter asked me what she said!... after repeating it in english we were informed that they did not sell it... we then asked if anyone spoke Thai as he clearly must have been wrong... "No we all Chinese!!"......WTF!
It's now become a joke for us "Honey you want to go to a good restaurant for dinner?, I know a good one!"

[kaptainrob]

A good reference here for Thai ingredients > List of Thai ingredients - Wikipedia, the free encyclopedia

[kaptainrob]

Just had Kao Mok Gai for lunch, cooked by our landlady using authentic whole spices, and WOW .... talk about flavour! A quick Google found this site which includes some fabulous recipes, including the above mentioned > Recipes « Nor-mai Boise

[Zablive]

To Salt or Not to Salt - That is the Question?

There is a great divide amongst cooks and chefs as to the most appropriate time to season (salt) meat.

This article was very interesting (probably more applicable to farang food rather than Thai "fast food ")

The Juicy Secret to Seasoning Meat | Food & Wine

[matto]

Went to a Thai restaurant in Melbourne city the other night... Thip asked for Som Tum in Thai, the waiter asked me what she said!... after repeating it in english we were informed that they did not sell it... we then asked if anyone spoke Thai as he clearly must have been wrong... "No we all Chinese!!"......WTF!
It's now become a joke for us "Honey you want to go to a good restaurant for dinner?, I know a good one!"

Thats happened to us a few times here in Sydney, go to a Thai restaurant ask my gf to order our food, starts talking thai.... oh sorry im not Thai

[Dupree]

To Salt or Not to Salt - That is the Question?

There is a great divide amongst cooks and chefs as to the most appropriate time to season (salt) meat.

This article was very interesting (probably more applicable to farang food rather than Thai "fast food ")

The Juicy Secret to Seasoning Meat | Food & Wine

Good article.

[Zablive]

^^^^
I was always of the "salt after cooking group" for whole cuts of meat, steaks, chicken etc.
But I tried the pre- salting technique (only 8 hours) for lamb shanks and they were luscious.

[Dupree]

^^^^
I was always of the "salt after cooking group" for whole cuts of meat, steaks, chicken etc.
But I tried the pre- salting technique (only 8 hours) for lamb shanks and they were luscious.

I season steaks 10 minutes before throwing them into the pan. Thick pork chops are nice when brined for 8 hours.