I think that what I am about Razor, is that I have been a member of this forum for four years, and ok I don't post much but increasingly this forum is falling into some kind of battlefield between factions and it seems to be loosing some of it's attraction, I don't fall on one side or the other, when I say that I mean just because someone has posted 2000 plus times doesn't make them an expert in bir curry though it does steer new members in their direction and put them on some kind of pedestal on this forum, my post was aimed at both camps because sooner or later you will piss most members off, has anyone looked at how many past members some of them mods on this site have dissapeared lately, or maybe they have decided to pay for the other site, you know if I didn't know better I would say that the other site owners are masquerading on here and causing most of the crap that goes on weekly to undermine it.

Members spend day after day on this forum discussing the difference a base makes to a finished curry and then it becomes a free for all on these group tests, I don't understand why?, having said that I wasn't over impressed with the onion bhaji test attempt and the final winner, so I will do what I normally do,  mix and match various methods until I get what I want, oh s**t, I've just realised  that's what you guys are doing, you are really true geniuses!     

Quote from: Phil (Chaa006) on January 06, 2011, 11:33 PM

Quote from: ThaiExpat on January 06, 2011, 09:03 PM
if you come over to Thailand go for SanMiguel light or Leo to go with your Thai or Indian food.

Not Singha ?  I am surprised !
** Phil.

Singha has too strong a taste for me and is brewed at 6% here (only 5% in the UK I think) and it gives me a terrible hangover, don't even touch Chang as it has a long shelf life due to all the chemicals like formaldehyde in it and is brewed at a minimum of 6.4% but can be a lot stronger, it is the beer of choice of the local alcoholics and it gives you an even bigger headache than Singha, Tiger has a strong overpowering beer taste and as for the local Heineken as well as being the most expensive of the lot it always has a weird taste to me.

I'm a bit out of the loop living abroad , but Cobra allways seemed to go well and is the one beer nearly all sit down BIR's would sell though I am not sure if it still tastes the same as it used to as foreign beers get snapped up screwed up and brewed up by UK companies, I am thinking Fosters, Castelmaine, Budweiser, Heineken, at home in the UK I always went for a Mexican beer which are well suited too spicy food i'm thinking Corona, Tecate and Sol,  nice and smooth and refreshing with no overpowering taste, if you come over to Thailand go for SanMiguel light or Leo to go with your Thai or Indian food. 

To obtain  more moist and flavourble chicken you have to brine first in a plain salt and water mixture, or do what some of the other members of the KFC forum  do and add some MSG as well, then leave in the fridge 12 to 24 hours drain pat dry and cook as per recipe, George, you have obviously been looking at catering sites for pressure fryers here's a link to a site that sells the two fryers that I mentioned before the  Fagor fryer which is sold as a marine fryer i.e. it is safe to use on a boat and as you will see it is nowhere near 3500, in fact it starts from around 265 dollars and it is approved for frying, and also the Rapid chef pressure fryer which is slightly more expensive, but If I remember right this site only supplies the U.S. and Canada, other sites sell it online but again U.S only, I found a U.k supplier online once for the Fagor but it was nearly twice the price at around 450 pounds.


http://www.pro-selections.com/category.cfm/198/
   

I'm a member of the KFC forum and I think that the latest recipe posted by the guy who runs it and calls himself the colonel is about as close as you can get to the original colonel sanders recipe, however that is not what KFC corp serve up today in there stores, it is much more tasty than that.
As for a domestic pressure fryer they are very rare , I have only seen two current manufacturers and they are expensive at 300-400 pounds, many of the members of the KFC site buy twenty five year old models from the U.S via ebay and pay around 30-50 though these could also be a safety factor, as for using a regular pressure cooker it is highly dangerous don't do it.

Razor, I'm just about to try cooking this up and the first thing that I get is Chef's spoon, I'm sorry but please put any measurements in the recognised amounts , a chef spon is not a standard, a tea or tablespoons is recognised the world over, members of this site moan about getting things right and then we get a measurement that is really unquantifiable, I'm sorry but you might as well say get a big spoon and chuck a big dollop in.

Snow? whats that, 90 degrees here today , though it did get a bit cold last night it dropped to 65 and my wife(Thai) was moaning it was cold, it must be cold as the local motorbike taxi guys are building fires to keep warm.

I'm sorry but I am not convniced with this extra heat theory, my cooker here (Thailand) has a main double deep burner ring(same takeaway) and I have tried the high heat theory before ,don't even try ginger and garlic as it burns in an instant  as well, as many other ingredients, yes it might work if you cook on medium in  the first two mins and throw the base in (sounds good)  how many reciopes on this forum though say cook 4 mins , 8 mins or longer after adding ginger and garlic and adding base one spoon at a time, it won't work, it takes too long for a takeaway, but members rave on about their recipes using this method, why? 

Hi Guys, good luck to you, I've lived here in Pattaya nine years now  and missing a good BIR on a weekend I joined this forum a few years ago having started with the KD book in the UK, I know that you can produce far supperior curries to the local Indian restuarants anywhere in Thailand, it isn't hard seeing that they have never been anywhere near a UK BIR, just give a little credit if you use some of the recipes on this site, last time I brought a frozen curry in Villa Supermaket a couple of years ago it was utter garbage and made by a company here in Jomtien , Friendship still sell them but they don't sell to well,  so if you can get Villa to stock your produce in Pattaya I will give it a go and definatlly rate it on this site, I will say that I know of at least three companies that have been stocked locally and they were either overpriced and small on meat and taste, or they were full of meat and still lacking taste, one word of advice give Expats a generous discount to build up trade, don't forget we know the price per Kilo for the meat, last week in Foodland it was 72 BHT for chicken.