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Post your favorite food recipes here. Tonight I made a basic Italian dish, macoroni with Italian sausage tomato sauce: ITALIAN MEAT SAUCE 1 (28 oz.) can Italian tomatoes with basil, crushed 1 (16 oz.) can tomato sauce 1 (8 oz.) tomato paste 1 c. sliced mushrooms 1 lb. Italian Sausage (sliced) 1 lg. clove garlic 1/2 lg. green pepper (chopped) 1/2 onion (chopped) 1/2 tsp. oregano 1/2 tsp. crushed red pepper Pan fry Sausages with onion and green pepper. Add rest of ingredients and simmer 2 hours...half hour would suffice as well. Sorry, no pics...battery moet!

In bkk and all over Thailand you can find what I call "street food". Food that is prepared on sidewalks or from push carts. And if you've been around for awhile you've seen the pork or fish hanging in the open air, no refrigeration, and a few flies on it. So would you/do you eat it? I for one do! There's a lady on my soi who prepares sum tom and charcoal roasted chicken. Delicious! And yes, I've eaten the pork (moo dang) hanging in the open air with no refrigeration. NEVER have I had a problem with any of this food! So what do you think? Do you stick with conventional restaurants or are you more adventurous and willing to try street food?

What kind of Food Supplements do you currently buy/use? If money was not a factor, what products/brands would you like to get? What you believe their benefits are? (I am considering a new business for Thailand that involves Food Supplements. So every additional feedback I can put in this project-study is highly welcomed, Thank You :wink: )

Well I have eaten Grarok, (tasty), which I understand is some type of squirrel, but I don't think I could eat Rat. It must be an inbuilt aversion. Although dormouse used to be a delicacy here in the UK in bygone days. Thailand Ranked 3rd in Asia When It Comes to Eating Rat Meat BANGKOK: -- Who would have thought? We've been hearing about the dog trade for weeks now. News of stray dogs being smuggled to neighboring countries. Today, we're met with even more shocking news. It turns out that Thailand is among several Asian countries which have a taste for rat meat. We're sure many of our readers are cringing at this very moment, but it certainly makes for interesting news. Official numbers reveal that Thailand imports three tons of rat meat from Cambodia a day...yes, a day! This number does not include the amount of rats that are caught and eaten in vast farmlands across the north, northeast, and central parts of the country. The kingdom is ranked third behind Cambodia and Laos when it comes to consuming the meat of the small whiskered creatures. For those of you wondering how Thais can stomach the dirty little animals, we must make it clear that when we say rat meat, we're not talking about sewer rats found in city areas. We're talking mostly of farm rats in the countryside which are believed to be much cleaner and toxic free. Apparently, the practice has been a part of Indochina civilization for centuries. It is believed, although not proven, that the agricultural based countries of the region are more inclined to such delicacies. Farmers catch rodents to prevent them from damaging the crops. Said rodents end up on the supper table that evening. It has been reported that such tastes can be found in Thailand, Burma, Laos, Vietnam, and Cambodia. The cultures of other ASEAN countries such as Singapore, Indonesia and the Philippines were highly influenced by the West and theoretically don't have such preferences. Rat meat eating locals in Thailand are found mostly in the northeastern provinces. However, people in the north and central parts of the country are also found to have a taste for it. Provinces such as Udon Thani and Supanburi are widely known for the trade. So how do Thais prefer their rat meat? Mostly, we like them grilled, crispy on the outside, moist on the inside. However, it is also widely found that rat meat is used in spicy Thai soups as well. And make no mistake! The rat meat does not come cheap. Prices range from 180 to 250 baht per kilogram. So far, there is no known brand name for rat meat traders, but who knows, we could have a whole new business just waiting to be discovered. Translated from www.manager.co.th http://www.thaivisa.com/forum/topic/528491-thailand-ranks-3rd-in-asia-when-it-comes-to-eating-rat-meat/

I just want to share what I am eating right now! and just want to know what are you eating right now too I eating this now!

Simple enough. Which do you prefer?

Salamander brandy Where did you find it? Slovenia, deep in central Europe in a rural area formerly the personal property of the Bishop of Freising in Bavaria. So what makes it different from all those other strange drinks you see at foreign airport duty- free shops? Well, besides being made from salamander juice, it has aphrodisiac powers. Liquid Viagra? Not quite, but a traditional medieval method of getting in touch with your deeper sexual feelings - and getting off your face in the process. The erotic charge of the drink is powerful, but tends to be indiscriminate in its target, so that anything in the natural world can become sexually attractive - trees, plants, animals or even humans. Sounds like a witch's brew. To quote Macbeth's coven:Lizard's leg and howlet's wing for a charm of powerful trouble, like a hell-broth, boil and bubble. In the Middle Ages, salamander brandy was certainly used to conjure up and exorcise demons, and the area around Skofja Loka where the brew is found had an unusually high proportion of tried witches. But the salamander is not all bad; it is also the sign of the alchemist. Its ability to walk unharmed through extreme heat or fire led the creature to become a symbol of self-restraint, chastity and purity, metaphorically surviving the temptations and rigours of red-hot earthly pleasures. This seems at odds with all the 'randy brandy' talk. The Middle Ages were a period of mystery not rationalism. Loosen up a bit. How do they make the brandy? There are several different methods. The simplest is to take two salamanders (live), toss into a barrel of autumn fermenting fruits, leave for a month and then distil. The sophisticated method is to pour the warm, freshly distilled brandy over the salamanders (one lizard for every five litres of brandy), collect the results in a suitable vessel and then drink. The X factor is the poisonous mucus the salamander gives off to frighten away its predators. Sounds disgusting. It is, but very warming on a chilly autumn evening and it's a great way to see the world through Hieronymus Bosch's eyes without going to the Prado. So how do you get hold of it? Production of the brandy has always been a clandestine affair. The Slovenian tourist board certainly has not heard of it. But the secrecy of the brandy is half the fun. I had to go through a chain of whispered contacts and endless hours in smoke-filled taverns in Skofja Loka before finding the stuff. It is best enjoyed as a local experience, drunk fresh in the forest where there are plenty of trees to fall in love with. Direct requests for the magic brew will not yield results, but a disapproving local farmer might "happen to find" some of the evil stuff if the price is right. Is it expensive? Forty Deutschemarks (£13.50) for five litres, but it depends on who you manage to get it from and how much donation you want to give to the WorldWild Fund when the guilt about the poor suffering salamanders kicks in. When is the best time? Autumn, just before the salamander goes into hibernation. You can combine your search with a dormouse hunt, another charming local custom. So is it illegal? Not at all. In Slovenia, anyone of any age can produce alcohol. Selling it or exporting it is a different matter. Of course, if Slovenia is ever admitted to full membership of the EU, all this will have to change. Considerations . . . Not to be confused with the Slovenian liqueur made from mistletoe (very handy at Christmas parties) or pleterka kruska - the pear grown in a bottle of brandy, poteen, paint-stripper or cane-toad licking. This stuff does not come with any government warnings - you have only yourself to blame. :shock: :twisted:

list your favorite place for buffet in bangkok.

When I was staying in Phuket I went to the Yorkshire Inn on soi san saba, Patong.....The Sunday roast (with Yorkshire puddings) was excellent. Where is the best place in Bangkok for a Sunday roast (not crap beef)

What's the weirdest thing you ever ate? Mine is: Fried Crocodile Nuggets Ostrish Steak Frog leg stir fry Rabbit steak with Cranberry sauce Stew Deer

Hey it's been a while since I was in Bangkok -- I'm looking for a good waterfront restaurant in Bangkok, Thai food, reasonably priced, with seating for 12 or more. Thanks for the help TF! / if you have a phone number with the name that would be even better. thanks again!

he he which flavor are you? :arrow: mine's Boston Cream ... u know, that one with choc top and custard kinda cream inside? Meaning: Outside, dark but sweet(pukes) ... surprisingly... got a flavor inside too! >> Smooth, tasty - slides right down your throat (and make u choke to death) oops.