I love posts like this. They always make me laugh.
How do meat and veg become more costly just because they are going to be used in a foreign recipe?
Fresh veg, pork, chicken, fish, herbs and seafood in fresh Thai markets are all good quality. Why is it not possible to create low cost foreign dishes with them?
Given the choice I wouldn't want to travel during this period but was asking as I may have to because of family concerns. Now I have a better understanding of the process. Thanks again DrJack.
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