I go to food land. Not enough. Some people here told me they cook it themselves, like tortillas. Man please don't let me get to that point.

Example, pozole, where can I find it? We are from different countries. What is your local food you miss and wish it was here not expensive of course. And what is the name of the restaurant that satisfies you! ,

Sorry fella, best way is learn how to cook it yourself. It is possible to find foreign food, in fact it's quite easy but they will never have the range etc that you expect at home and it will be very expensive.

I find that i crave the naughty things such as cakes (i think the Thai cakes look pretty but taste rubbish) so I bake them myself. the good news is that you are now living in a tropical climate and food is generally cheap so you can buy things here cheaply such as mangos, pineapple and may other fruits.

Also, I like some of the traditional foods from home like roast dinner, cottage pie, pastas of many varieties, BBQ ribs (with BBQ sauce not the local flavors) and yes even fish and chips. (you can probably guess where I am from now)

My advice is adapt to the local food as well as get yourself on google and learn to cook the things you miss yourself. it really isn't that hard to do and actually I find it relaxing as I cook with the misses.

Thai food is great by the way, Pla Kapong is my favorite and I now eat Thai food 80% of the time.

Have fun.

I miss my dim sims and battered savs.

I still dont understand why they shrinkwrap a sausage in industrial strength plastic...

Save your time writing, the OP is a major troll...look at the "content" section of his profile, he just starts one bizarre, contentious thread after another.

Homemade tortillas right up my alley, My wife makes great home made flour tortillas daily, Corn tortillas are a completely different matter, much more work.

We imported giant Mexican corn kernels purchased at the market in Tucson Az, planted them here in LOS, and this morning packaged them for storage, next we will have to nixtamalize the corn, with "cal", after taking off the covering of the kernels we will grind it for corn tortillas and the whole nixtamal to make menudo and posole. We make large portions, the extra are placed in individual serving size zip lock bags and put them in the freezer and I can eat them when I have the hunger for it.

I buy about 40 pounds of dry pinto beans on my yearly visit to Bangkok (Food land or Villas) and cure and smoke my own ham hocks and have homemade beans on hand 24/7. I also have growing in my garden tomatillo, that is growing well, along with my large tomatoes.

As a result I believe we have the best homemade Mexican food in Thailand, It is not so much work but more a labor of Love!

Cheers

Quiuvo......at it again !

I ate mexican in Ricky's restaurant last week, (it is close to Kao sarn road at the road behind the hotels at the riverside next to the pier) and it was pretty good.

I miss a decent beefsteak and allready gave up on that. Good pie is at Secret Recipe, they are in many malls in BKK, much better then all the rest of the bakery's.

Good doner kebab or shoarma is what i miss, i can make it myself but is much work. BBQ is also what i miss but i make my own. Actually i make everything myself if i really want to have it.

Thai are not good in preparing meat-dishes, also i miss fish-fillets, the deepfried seabass is nice but full of bones and skin. A good fresh codd-fillet is what i would love to eat. Sushi is nice here though.

I miss flipper pie, I still can't find it anywhere in BKK.

not even reading this topic : homeland food can not be replicated here, and so is a taboo.

Due to the in average poor quality of restaurant food in Thailand I cook almost everything myself....problem fixed.

(I know in downtown, tourist places and in the south the average restaurant quality is excellent, but being a bit outside in Bangkok, it is mostly the cheapest meat, monosodium glutamat, sugar and the cheapest rice. If it is a better restaurant it is decorated better).

Farang food has nothing to do with the real thing....

went to a little pizza place near the night boats in Surat Thani yesterday for lunch after being told they did some nice food(foreign) and it was great. Their menu is pretty good with a bit of a mix(mexican /italian) and I ordered bruschetta, nachos and baked potato with tuna and cheese(was tempted to try the burritos, enchiladas etc too) and all were great and tasted pretty good, good size serves as well and it was reasonably priced. Saw a few pizzas come out of ther oven and they also looked good along with a great looking hamburger. I will definitely be going back for more in the future but still miss my basic fish and chip shop tucker, dim sims(fried and steamed), battered saves, battered hamburgers and a good piece of fish(no bones in batter and from clean ocean water), unfortunately the seafood in Thailand is pretty hopeless after eating the seafood in Australia, even when we buy fish ourselves it is not really healthy(grey gills, meat tastes awful), and the prawns are tasteless, need to be cooked in saltwater then put into a salt brine to chill them, why they insist in cooking in their tap water without salt I have no idea.

Why should I miss any foods here?

I have my fried Caterpillars, fried cockroaches, fried ant eggs, fried crickets.....and in special occasions some BBQ rat.

I wish for nothing else

I miss flipper pie, I still can't find it anywhere in BKK.

Brings back memories from my childhood, not missing hardtack though. My Grandfather was from NFLD. Here's a recipie in case you manage to find some seal:

2 lb. (1 kg) seal meat

Water

2 tbsp. (25 mL) vinegar

3 slices fat-back pork

Salt to taste

Pepper to taste

1 onion, sliced

1 large carrot, sliced

1 turnip, cubed

2 tbsp. (25 mL) screech

3 cups ( 750 mL) water

Flour

Pastry:

1 cup (250 mL) flour

1-1/2 tsp. (7 mL) baking powder

1 tbsp. (15 mL) margarine or butter

1 egg, beaten

1/2 cup (125 mL) water

Preparation:

Place meat in a bowl and add water and vinegar to cover. Let sit for 1 hour; remove meat and dry well. Fry meat in fat-back pork, turning until browned on both sides. Add salt, pepper and onion. Cover and simmer for 1 hour. Place carrot and turnip around meat. Add screech and 3 cups (750 mL) water. Cover and bake at 300F (150C) for 1 hour, adding mixture of flour and water to thicken if desired. Meanwhile, prepare pastry. Blend together flour, baking powder, and margarine. Stir in beaten egg and ½ cup (125 mL) water. Roll until ½ inch (1 cm) thick. Cover stew with pastry and bake for another 15 minutes.

Edited January 6, 201412 yr by canman

I miss flipper pie, I still can't find it anywhere in BKK.

Brings back memories from my childhood, not missing hardtack though. My Grandfather was from NFLD. Here's a recipie in case you manage to find some seal:

2 lb. (1 kg) seal meat

Water

2 tbsp. (25 mL) vinegar

3 slices fat-back pork

Salt to taste

Pepper to taste

1 onion, sliced

1 large carrot, sliced

1 turnip, cubed

2 tbsp. (25 mL) screech

3 cups ( 750 mL) water

Flour

Pastry:

1 cup (250 mL) flour

1-1/2 tsp. (7 mL) baking powder

1 tbsp. (15 mL) margarine or butter

1 egg, beaten

1/2 cup (125 mL) water

Preparation:

Place meat in a bowl and add water and vinegar to cover. Let sit for 1 hour; remove meat and dry well. Fry meat in fat-back pork, turning until browned on both sides. Add salt, pepper and onion. Cover and simmer for 1 hour. Place carrot and turnip around meat. Add screech and 3 cups (750 mL) water. Cover and bake at 300F (150C) for 1 hour, adding mixture of flour and water to thicken if desired. Meanwhile, prepare pastry. Blend together flour, baking powder, and margarine. Stir in beaten egg and ½ cup (125 mL) water. Roll until ½ inch (1 cm) thick. Cover stew with pastry and bake for another 15 minutes.

Almost identical except our recipe called for a bottle of screech for the chef of course.

I married a woman who I knew could cook what I missed. She worked in a 'farang food' restaurant

Save your time writing, the OP is a major troll...look at the "content" section of his profile, he just starts one bizarre, contentious thread after another.

Yet ye still replies.........

I miss my dim sims and battered savs.

I still dont understand why they shrinkwrap a sausage in industrial strength plastic...

I miss the don franks spring rolls good chinese food

Save your time writing, the OP is a major troll...look at the "content" section of his profile, he just starts one bizarre, contentious thread after another.

What's your problem? Quivo asks a bunch of questions and gets lots of respondents. If you don't like them, don't read them.

Homemade tortillas right up my alley, My wife makes great home made flour tortillas daily, Corn tortillas are a completely different matter, much more work.

We imported giant Mexican corn kernels purchased at the market in Tucson Az, planted them here in LOS, and this morning packaged them for storage, next we will have to nixtamalize the corn, with "cal", after taking off the covering of the kernels we will grind it for corn tortillas and the whole nixtamal to make menudo and posole. We make large portions, the extra are placed in individual serving size zip lock bags and put them in the freezer and I can eat them when I have the hunger for it.

I buy about 40 pounds of dry pinto beans on my yearly visit to Bangkok (Food land or Villas) and cure and smoke my own ham hocks and have homemade beans on hand 24/7. I also have growing in my garden tomatillo, that is growing well, along with my large tomatoes.

As a result I believe we have the best homemade Mexican food in Thailand, It is not so much work but more a labor of Love!

Cheers

Sounds great, when's dinner?

not even reading this topic : homeland food can not be replicated here, and so is a taboo.

Too bad you closed your mind. The basics are here, and then improvise. Of course, you or your lady needs to be a decent cook.

I married a woman who I knew could cook what I missed. She worked in a 'farang food' restaurant

Absolutely great. A good woman, like a good man, has to have many skills. If you can only do one thing, you'll be replaced by someone who can do two.

If you can't cook, but your wife can, here it's explained in Thai how to cook food from all over the world:

http://www.youtube.com/user/FoodTravelTVChannel

http://www.foodtravel.tv/index.aspx

If you can't cook, but your wife can, here it's explained in Thai how to cook food from all over the world:

http://www.youtube.com/user/FoodTravelTVChannel

http://www.foodtravel.tv/index.aspx

That is great. Where did the guy get the lid for his wok?

You must be kidding!

Either that or very lazy, get off your fat/scrawny or whatever, Ferang Backside and cook for yourself!

Save your time writing, the OP is a major troll...look at the "content" section of his profile, he just starts one bizarre, contentious thread after another.

What's your problem? Quivo asks a bunch of questions and gets lots of respondents. If you don't like them, don't read them.

I feel honored to get such support. I just want to be happy here in LOS. Nothing bad in asking questions to get me on the right track. I miss many foods California offers. Yes, Thai food is great but... I miss things.

Homemade tortillas right up my alley, My wife makes great home made flour tortillas daily, Corn tortillas are a completely different matter, much more work.

We imported giant Mexican corn kernels purchased at the market in Tucson Az, planted them here in LOS, and this morning packaged them for storage, next we will have to nixtamalize the corn, with "cal", after taking off the covering of the kernels we will grind it for corn tortillas and the whole nixtamal to make menudo and posole. We make large portions, the extra are placed in individual serving size zip lock bags and put them in the freezer and I can eat them when I have the hunger for it.

I buy about 40 pounds of dry pinto beans on my yearly visit to Bangkok (Food land or Villas) and cure and smoke my own ham hocks and have homemade beans on hand 24/7. I also have growing in my garden tomatillo, that is growing well, along with my large tomatoes.

As a result I believe we have the best homemade Mexican food in Thailand, It is not so much work but more a labor of Love!

Cheers

Sounds great, when's dinner?

I love this guy! He cooks from scratch! If earth went to WW 3 I want to be in his team!

I go to food land. Not enough. Some people here told me they cook it themselves, like tortillas. Man please don't let me get to that point.

Example, pozole, where can I find it? We are from different countries. What is your local food you miss and wish it was here not expensive of course. And what is the name of the restaurant that satisfies you! ,

Not everyone loves to coom from scratch, but try it once. The taste and satiafaction - sense of accomplishment - really is addictive.

Yes we can all cook our favorite foods as I do. But what about foods like winkles and cockles,although you can bye them here, they have not got the texture and taste as my country England. We had them every Sunday for tea when I was a boy and I carried on having them most of my life until I came to Thailand 13 years ago. I would give almost anything for a pint of winkles. .

All the things you are complaining about are for sale at either Villa, Tops or Foodland.

I just took bread pudding out of the oven made with bread, Thai fruit and coconut milk and palm sugar. At lunch I ate ham salad made with pickled ginger, cilantro and spring onions. I grind my own hamburger from Aussie beef and mix it with my special ingredients and freeze the patties.