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What Foodie Things Are You Really Missing?


robsamui

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Proper Cornish Pasties - W.C Rowe

Saffron Cake - W.C. Rowe

Cornish Clotted Cream - Rodda's

Hogs Pudding - That's the white pudding.

Heva Cake

Decent Fish and Chips with either mushy peas or curry sauce.

Chicken Curry - from a chinese takeaway in the UK. Beleive it or not, when Chinese friends from S'pore have visited the UK in the past they always want a curry from the chinese as they reckon theer is nothing like it anywhere in Asia

Monster Munch Pickled Onion, Walkers Salt and Vinegar crisps.

Galaxy Chocolate, cheese (at an affordable price).

A bottle of cachaça , can't seem to find it anywhere so if anyone knows that would be great. :o

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I miss a good camembert cheese, that kind you have to eat at once before it escapes.

And a good (affordable) bottle of chilled rosé to drink with (home made) pizzas or salads.

I am French ...

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Quote NR "BTW, do you put whisky on your haggis?"

Hate to waste good whisky NR.

Crudy21 you've just given me a craving for heinz steamed puddings, B*****d can't get it here. Ah well another trip into BKK needed.

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i miss artichokes, alaskan king crab legs with butter, pies (especially strawberry), real eclairs, guacamole and tortilla chips (well, just about any mexican food)

Ya, artichokes, and tex-mex food and Tapioca pudding for dessert! :o

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American food freak who misses so many things:

Ethiopian food

Mexican cooked by a Mexican

Chinese Chinese food (not American Chinese food and not Thai Chinese food), especially some of the regional variations, particularly clay pot casseroles

Good Viet Pho! and bun noodle bowls (the Pho here is crap)

Cheap quality beef

Caribbean cuisine (Cuban, Dominican)

Peruvian cuisine

Gourmet Indian lunch buffets for under 300 baht

I could go on but I have to go eat something now ...

What no American food? The funny thing is the first time I ever tried Buffalo Chicken Wings was in Thailand. Never tried them in the US. And I like them at some places here, especially with "suicide' sauce.

Edited by Jingthing
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