Michaelaway

Many brands are now selling, "butter blend," usually printed in small letters. Doesn't taste very good to me; much rather pay a bit more for pure, creamery butter.

After extensive research on this very subject, our local panel of judges have turned in their results. In their opinion, the Thai hot dogs that taste the most like American ones are:

Belucky Pork Hot Dogs in large packs (not the chicken).

S & P American Hot Dogs in 4-packs.

The voting included: anything-that-tastes-remotely-like through pretty good entries.

Best of Luck with the new shop!

We use our crock pot/slow cooker (same as yours) pretty often. After you use it a few times, you'll get used to it's idiosyncrasies and how it cooks, and your recipes will turn out great. Low and slow usually works best for us; I never use Auto.

On a budget...

 What about Yaowarat?

Shouldn't the rational focus be on the immorality, not the illegality, of what's on sale?

Meet the Next Next Big Fruit:

Mondo-raisins!

Try Tesco Lotus in Market Village.

A lot of places have it (along with corn flour, rice flour, etc.). Try Makro, Foodmart or Friendship...

No, all Thai curry do not include shrimp or shrimp paste.

Makro.

Not exactly what you're craving, but ever try khao pad pla salid? It's delicious.

...in Warsaw.

I use this brand, made by Hellman's, U.S.- it's my favorite by far.

Homemade is scary to me using Thai raw eggs.

"...sooo good and so good fer ye...excellent bowel movements among other significant benefits..."

TMI...

Maybe you should just try to find regular spinach.

Villa Market...?

GOTTA have kep moo with nam prik num... arroy!

"But  lately, all you give me is seaweed and alfalfa sprouts

And sunflower seeds, and I got my doubts

Babe, you left me here with the... chicken cordon blues"

S. Goodman

10 hours ago, SplitInfinitive said:

I don't mind sacrificing a little tenderness for flavour.  

 

I usually saute with bacon and butter. 

I agree; great combination; I like to add garlic, too. After sauteing... you can add a TBS or 2 of flour and stir-fry everything a few minutes, until the flour is no longer raw (making a roux). Then, whisk in 1-2 cups of beef or chicken broth (some people add cream +/or sherry, too). After it comes to a simmer, you've got a great, thick, gravy/sauce.

PS- Fresh mushrooms don't have leathery skins.

Wash well and proceed... peeling's unnecessary.