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What have you eaten today? (Low carb forum)
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<blockquote data-quote="DCUKMod" data-source="post: 2216703" data-attributes="member: 345386"><p>In our culinary adventures this trip, we are going for our usual adventurous choices and sometimes random eating patterns. The other day we were hungry during the afternoon and decided to have a very rare snack, somewhere we hadn't eaten before. MrB had the Thai Jerky with Chilli Dipping Sauce, and I had grilled pork neck with a chilli, lime and garlic dip. Both were stunning.</p><p></p><p>The lady who served us in this particular place spoke really excellent English, which is very unusual in these parts, having been married to a Brit (who has since passed away, apparently), so we're looking to learn quite a bit from her in terms of all manner of "stuff".</p><p></p><p>This is the basis of the Thai Jerky (although not the recipe used - we'll work up to that!). It's very, very doable, I'd say, and I'll likely use the dehydrator for the drying part, then spray with oil and AF for the ending.</p><p></p><p><a href="http://thaicookingschool.org/thai-bbq-classes/pork-one-sun/" target="_blank">http://thaicookingschool.org/thai-bbq-classes/pork-one-sun/</a></p><p></p><p>The pork neck was probable a bit like this: <a href="http://www.followmefoodie.com/2014/09/pok-poks-grilled-pork-shoulder-with-spicy-dipping-sauce-recipe/" target="_blank">http://www.followmefoodie.com/2014/09/pok-poks-grilled-pork-shoulder-with-spicy-dipping-sauce-recipe/</a></p><p></p><p>Some of the flavours here are just outstanding, and for sure, I will be cooking with more ginger (which we both love) when home again.</p></blockquote><p></p>
[QUOTE="DCUKMod, post: 2216703, member: 345386"] In our culinary adventures this trip, we are going for our usual adventurous choices and sometimes random eating patterns. The other day we were hungry during the afternoon and decided to have a very rare snack, somewhere we hadn't eaten before. MrB had the Thai Jerky with Chilli Dipping Sauce, and I had grilled pork neck with a chilli, lime and garlic dip. Both were stunning. The lady who served us in this particular place spoke really excellent English, which is very unusual in these parts, having been married to a Brit (who has since passed away, apparently), so we're looking to learn quite a bit from her in terms of all manner of "stuff". This is the basis of the Thai Jerky (although not the recipe used - we'll work up to that!). It's very, very doable, I'd say, and I'll likely use the dehydrator for the drying part, then spray with oil and AF for the ending. [URL]http://thaicookingschool.org/thai-bbq-classes/pork-one-sun/[/URL] The pork neck was probable a bit like this: [URL]http://www.followmefoodie.com/2014/09/pok-poks-grilled-pork-shoulder-with-spicy-dipping-sauce-recipe/[/URL] Some of the flavours here are just outstanding, and for sure, I will be cooking with more ginger (which we both love) when home again. [/QUOTE]
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