Jump to content
SAU Community

Recommended Posts

  • Replies 107
  • Created
  • Last Reply

Top Posters In This Topic

Wasabi is just puke like most Japanese food. Ive been a survival instructor and lived off the land and some of the stuff is just godawful looking like tree worm but still tastes better than Japanese.

Also if you can't handle chillis in the food way, just get the birdseye chiilis (small but very hot) and just swallow it whole with water like a tablet. Wait 20 min and feel the rush as you start to digest. I had a big bag and had one every day. Even Nelly was taking them like that.

All recipes from Siam Kitchen, Lamai Beach, Koh Samui. Highly recommended for a morning of learning and cooking, then eating. Enjoy. I hope you all appreciate what I had to endure to bring these to you.

Spring Roll post-6392-1160623564.jpg Hot and Sour Soup post-6392-1160623582.jpg Green Papaya Thai Salad post-6392-1160623595.jpg

Green Curry feel free to use commercial Green curry paste instead of making your own post-6392-1160623617.jpg Cooking perfect rice post-6392-1160623726.jpg

Safeway 3223

I THINK she was alright...I can't really remember though...or we might have had a temp replacing the normal 1 that was alright...long time ago...

either way, she was second best to the rep that did some of the seafood....and the CHEP pallets.....dayamnnnnn!

Forgot to mention, Maggi is a thai cooking sauce by Maggi but I haven't found it here. try a mix of terriyaki and soy.

Thai sweet basil is not like italian sweet basil so look around for the right stuff.

First of all thanks for the recipes :-)

As for satisfying Chilli cravings I find the best way is to have some home made 'Chilli Vodka'.

Simply get a good bottle of vodka - add whole chillies (of whatever variety is pleasing to you - although be careful with those orange habaneros) wait one or two weeks until the colour is leached from the chillies (when they are getting white it means the drink is ready) and enjoy - in moderation ;-)

Also will highly recommend Mao's in Brunswick Street who make a great 'Hunang Beef' which is about 50:50 Beef and Chilli

HA HA HA HA!

WELCOME CHILDREN OF FIRE!

I grow chilli, about 8 varieties in the backyard.

I make fermented chilli sauce (in the shed or backyard as I'm banned from the house after tear gassing it a few years back), a 6 year old culture of yeast goes into every bottle to begin the process. The sauces are well.....hotish, you will not find anything as hot on the supermarket shelf and if you think nando's is spicy or you have a heart or respiratory condition it's best not to try it by the spoonfull.

I make crazy mexican tequila aka fire water, using my special home grown 'red savina' habanero chillis. One shot of it is like an out of body experience of pain. Napalm down the throat and an intense burning pain in your stomache followed by a great high from the endorphins and a warm sensation in your stomache for 10min or so. I am working on less potent versions using milder thai chillis.

I love red savina habanero chilli's! can you say half a million scoville units of heat? Yes!

Thai chillis and the like are for little girls, they are childrens chilli. Whenver I get a macho mate telling me how too hot is not hot enough, I ready myself to say the words " welcome to mexico gringo chica"

There is reportedly a chilli in India that has now the title of hottest chilli (naga jolokia) although it is disputed.

clearly you have never been to Thailand. Those Burkes Backside chillis don't count. Like anywhere their chillis are all different depending on what you want. Just cos they sell nancy girl chillis here as "Thai" doesn't make all Thai chillis weak. In Hawaii they don't even have Hawaiian burgers with ham and pineapple.

Anyhoo hope you enjoy the recipes. I'm about to make spring rolls...... :teehee:

my stepmother is of asian descent and used to put chilli on bloody everything.. just little red chilli's from her chinese mum's vegie garden, crushed up, seeds and all and put in a huge jar.. dont know what variety but the smell used to drive me insane.. she put it on everything.. even carbonara??

I bet pete's got an addiction to the toilet too :teehee:

oh and PS Michael can't even handle a laksa.. WEAK :happy: So my tolerance is now pitiful!

clearly you have never been to Thailand. Those Burkes Backside chillis don't count. Like anywhere their chillis are all different depending on what you want. Just cos they sell nancy girl chillis here as "Thai" doesn't make all Thai chillis weak. In Hawaii they don't even have Hawaiian burgers with ham and pineapple.

Anyhoo hope you enjoy the recipes. I'm about to make spring rolls...... :teehee:

yes when I talk thai chilli I mean the ones in Thailand. not the bunnings variety of midget capcicums. They taste quite nice actually but, aren't what I call hot. They are soothing in comparison to habanero's. I have right now some cross polinated thai chillis with habanero's I am waiting to ripen, the heat will probably not be that great but, I'm interested to see what flavour I get.

Thai chillis are chillis for little girls. People who think they are hot I keep away from putting quantity of my sauces on thier food for the sake of retaining friendships.

On the other hand when I was in thailand last I took my chilli sauce with me, as usual, and had the great pleasure of half killing several locals who thought an 'aussie' wouldn't know much about really hot chilli. 'Welcome to mexico my asian friend'.

The Thai people really appreciate mexican chilli once they get a taste for it though, a local resturant I used to go to I ended up gifting them a big bottle in exchange for mekong.

The Indian people also get really into mexican chilli for curries.

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now



  • Latest Posts

    • Yeah I suspect even if you hold airmass per cycle/cylinder constant if you get too far away from stock you're still going to have problems running the factory tune within the bounds of the factory load scale. Cams, different displacement/rod ratio, etc. I'm just lucky that the GTIII-SS with wastegate boost + CA compliance cats is pretty much equivalent to stock turbos. When I have actual space I can finally get it tuned and modify the fuel system for flex fuel to 100% handle any detonation concerns when cranking the boost to whatever those dinky turbos can put out.
    • I would say no, why, because my daughter, who also lives in Goulburn, hasn't recommended us going there Pity, as we miss all the German joints around in Sydney, actually, the restaurants are the only thing I really miss about Sydney, and a special mention to Ishibanboshi at Bondi Junction, their Kara-age Don is heart cloggingly deliciousness (always added a special boiled egg...or 2) 😋 
    • Does that German restaurant still exist in the old place out the NW end of Goulburn? When I say "out the NW end of"...I am really being vague. It was 1997 when I was last there, and the only point of reference I can recall is that it was on the opposite side of the main drag from the big merino. And when I say "opposite side of the main drag", I don't mean "on the main drag". It was either a couple of streets back from there, or might have even been out in the sticks a bit further. Was an old farm building or mill or somesuch. And when I say "the big merino" I might actually be thinking of a completely different part of town, because I just looked on maps and the big bugger is not where I remembered him to be! The food was good, consisting largely of various German mystery-meat sausage/loaf things and kartofflen.
    • So while the second sentence is completely correct and the whole point of the conversation, the first sentence bears consideration. If this bloke is just hoping to throw big turbos on and drive it around, because there are no helpful facilities at all in his tropical paradise** then he likely has zero chance of even knowing what the TP is on the last column in the stock maps, let alone know whether the ECU is operating anywhere near it or past it. So the point is very very moot. And, per what I said before, at stock boost on those turbos, you may well be off the end of the map. **I'm just back from Vanuatu, so I know exactly what small Pacific nations can be like wrt paradise without requisite facilities. But it's not even that simple. I put a high flow on my car and had to drive it around without a proper tune because of the lack of opportunity*** to put the bigger AFM and injectors into it to allow it to be tuned. I had to turn the boost down to less than I had before, and back off the boost controller's ramp, because it was exploring parts of the map that it didn't drive in before, and really couldn't access for tuning on the dyno either, and so was pinging. It was still well within the last column, because when I first**** set up the Nistune on the Neo I rescaled all axes of the maps to give some more space to explore. ***Family dyno was broken ****This was 13 years ago, and the TIM thing wasn't a thing then and so TP would definitely grow when pushing past the stock tune's limits.
    • Yep, this bit another local owner. I caught it before putting the transmission back into the car, what I noticed was the pressure plate fingers weren't flat and even. It's more obvious with the pull style clutch because the throwout bearing ring was visibly not flat once everything is put together. Nismo should really update their instructions to call out this specific detail. I'm not even sure the clutch as-shipped orients everything properly.
×
×
  • Create New...