Bad eating habits
- Thread starter Teessidemackem
- Start date
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It wasn't about a thai quick fix place, how many cans in are you?wtf?
like the quick fix thai place does all that for 150bht.
Not enough why?It wasn't about a thai quick fix place, how many cans in are you?
And you?
Snatched a half of draught Leo on the way back from picking up the laundry.
Don't drink much these days mainly due to meds but sneak a few half's in on market days though.
It was paprika mate, thats all I know. Mixed in yogurt. I don’t invent recipes so I’d imagine it was some chef that thought of it and I copied.
No, it's nothing like before mate, in fact it's fooking empty. Ok it's low season and it almost rains every day but Pattaya is empty as is Patong and Hua Hin. What with the high baht and low pound it's not as cheap anymore. Loads of mates have gone to Vietnam and the Philipines.
I know mate, i really didn't need the rundown.
I ran companies there, and still talk to people in Thailand each day.
Usually some whore getting her clout out, but i do still talk business, but have no intentions of returning anytime soon other than a holiday to see the bairn.
Paprika is used mainly as a way of colouring in Pakistani homes, it adds a redness to the curries when fried up. So a basic mix is made with red chilli powder paprika and turmuric. It's never really used on it's own. I say "really" as some folk do use a sprinkle on say yoghurt just to give it colour or look nice to the eye. But it's literally a very light sprinkle or dusting.
Not sure I've used it on its own ever in cooking. When I say on its own I mean in context of it as a single spice even mixed with yoghurt to marinade chicken
Most of that is true but in the Hungarian Goulash it's integral and **** loads of it. Also used as an add it to chilli powder and tex mex n all kinds of ****.
Not sure if you are old enough to remember this but years ago "Indian" takeaways used to serve a curry that was deep red in colour (the additive got banned).
Always wondered what it was because it made the food look very inviting (and tasted lovely).
In the 60's use of red food colouring was rife throughout Britain. Most of these were petroleum based and feared to be carcinogens particularly red 40.
A lot of red food colouring was used. Tandoori chicken, chicken Tikka, even in the rice (pilau rice was basically boiled rice with colouring (still is in a lot of places)
The dish I think you're thinking of was the chicken Tikka massalla. This was very red back in the days and not as sweet as many currently do it. Tends to be more of an orange colour these days