Keeps

What's with the new profile picture Bob? Looks like Joe Wilkinson to me?

Could I ask approximately how much the vacuum sealer cost?

When they were giving out sh#t for a brain, you were first in the queue or When they were giving out sh#t for a brain, you went up for seconds

Your mum is so fat, she has her own postcode.

Let's see what happens first shall we? Let's see if common sense prevails?

That's the liquor. A kind of parsley sauce but made with the stock from stewing eels which us strange people from in or around London eat called jellied eels. These are also slavered in malt vinegar. Peculiar chaps aren't we? I will forgive you just this once for not using the appropriate apostrophe in "what's"

I think your friends wife needs to hone her dinner party skills if that was what she served. It's pretty much viewed as an emergency meal in the UK, maybe if you've got one in the cupboard but can't get down the shop due to an earthquake, flood or alien invasion etc Regarding the pastry, you have just described all that is good about it 555

Pie, mash and liquor. More of a London thing. The liquor made from the juice they stewed the eels in for jellied eels. Pie cannot be anything other than minced beef, none of your fancy chicken and mushroom... Lashings of malt vinegar

Not the easiest things to navigate but got myself a decent tin opener. Gives the guns a work out too. I hasten to add I don't indulge too often. Years ago when I was spending a bit of time in Udon (past life) the next door neighbours little girl would come around to "Kin Steak" as she would say. 4 years old and couldn't get enough of a Fray Bentos, bless her.

My Mrs. too is partial to a Bailey's. I brought this out this trip. It's for a Brandy Alexander. Easy recipes available online. Brandy can be replaced by JD, dark rum etc. Can use milk rather than cream. I think 1/3rd measures of liqueur, spirit and milk/cream are more palatable to the Thai lady. Shaken or stirred with a bit of ice and she will be suggesting you open a cocktail lounge. 555

If there was a dribbling option (mouth, nowhere else!) to click, I would have. A minced beef and onion pie sandwich with brown sauce, food of the gods.

It was Haddock - kudos! Came with a pickled onion as well and just hiding under my fork was a bit of gherkin. 310 baht which I think was reasonable as you can get utter c#ap for 250+ baht. Thoroughly enjoyed it, not oily and piping hot. Again, good spot on the haddock front

Top tips from Viz - absolute quality! haven't thought about that in years. Thanks for the memory. Just posting those tips as separate topics could crash this site. Don't know why you pulled that from the recesses of your memory but awfully glad you did

I'm quoting myself here but I told you so! I notice the OP ducked out of the conversation early doors...He knew exactly what he was doing 555

Very easy to make for yourself Stocky if you have an oven (even one of them small table top ones but needs to be pre-warmed and hot as you can get it). Tip for the batter - even amounts by measure in a cup of eggs, flour and milk beaten. Pinch of salt, leave it for an hour at room temperature. Quick whisk with a fork before you are ready to cook. Never fails for me. Quick browning of your sausages and good to go. Don't even need anymore oil if the sausages have released some but if you do, make sure it's hot, pour on the batter. Never, ever open the oven door for at least the first 15-20 mins.

Looks suspiciously like a Fray Bentos steak and kidney pudding to me... 555

The brand is, but I can assure you, they are not made in Argentina.

Had a pretty decent one in Chiang Mai yesterday. And before anyone asks, no, that is not my unwashed grundies on the table. It's thread the Mrs uses for her needle craft.

I will probably get shot down in flames for this. Nowhere near as good as a homemade one but when needs must...

What was you thinking?! You've opened up a huge can of worms now. Just wait for the usual suspects to come along. Apparently, there is no good British food. 555

Tell me about it! She's very handy with a frying pan, just not when it comes to cooking.

That's a bit like yesterday. My Mrs was cooking lunch for us both and I casually stated that she was more of an arsonist than a cook. Not a big problem, I can still see the computer screen through my one good eye....

I did this journey last week. Booked a private car transfer from CM to CR, turned out to be a private minivan. Just the 2 of us in a 7 seater. I was genuinely petrified. The guy drove like a maniac to catch-up and overtake any vehicle in front, then pootled along until he spotted another vehicle, then same again. We decided to get the Greenbus back which was a slightly more sedate affair (until I needed a tinkle - not advisable on those bendy roads - think more went on my trousers than down the pan).

That's very good going I recently lost around 12 kg over the space of a year (slowly, but hopefully it will stay off). I have started eating more "salad meals" as I call them. Not talking about just having a salad. If I fancy something like fish and chips, I'll make a big bowl of salad and have a small fillet of fish (still "traditional" battered fish) with maybe 10 or so oven chips and put it all on top of the salad. Still get the enjoyment of the fish and chips but at a fraction of the calories. I've tried many things you wouldn't normally put on a salad but they've all gone down quite well.

Great topic by the way