UDON SOCIAL

morning chaps. girls are make freash sausage rolls and apple turnovers. i'm bored so i've gone into the kitchen to make my tex mex chili today

Had the same thoughts myself recently. ground my own burger the other day, no marbling, so not a good texture or juicing, ok flavor, for a tenderloin. BUT, thought would be perfect for chili........ ++)(*

RBM why dont you come here and put your hand in the kitchen and make us feel at home if you do put some export in your bag
they are a bad shot here so even as big as you i think they will miss you
by the way i hope you are keeping off the fatty stuff

lightman wrote:RBM why dont you come here and put your hand in the kitchen and make us feel at home if you do put some export in your bag
they are a bad shot here so even as big as you i think they will miss you
by the way i hope you are keeping off the fatty stuff

can i bring smoked bacon with the beer? just tried out the streaky,damm it was good,be quick though.just tried to get another order in 2 in one week...solly send 1100kg to one customer, call next week please. i have to say i see why the guy sold over 1 tonn of bacon in a week,every single customer as said they have never found bacon this good in thailand before.smoked over imported wood and air dried,dont get better than that.hey lightman you drooling yet save you some for when you get back

sorry ate it before i took a pic so heres the othe non streaky...

The amount of bacon available on a hog is relative to the size of the animal.
15% of carcass weight is normal. Bacon comes from the belly of the hog, so the bigger the animal the more bacon available.
The average market weight of a hog is 230 lbs. 15% is 34.5 lbs. Apporx. 340 pieces.

Damn! That works out to nearly 60 dead pigs for a ton bacon.

http://wiki.answers.com/Q/How_much_baco ... om_one_pig" onclick="window.open(this.href);return false;

RBM well i will give you a call when am at airport so that will give you about 45mins to get one ready and a few cold beers for me and the
first one will not touch the sides
as you can see i have got the ducking down to a art now and now am trying this move :dance: just in case they get use to the old one
as they are slow in learning but you never know as they might work in out one day
How is the new oven as that is 3 you have running now maybe you need to get a bigger place
Take care see you soon and dont drink or eat too many fatty things as you know what the Doc said

oi geezer.. fancy pie 'n' mash

pie'n'mash 170 including a beer

time for a change,new range of pies comming out soon "Fat b@stard range" for the fuller figure man.

these will come in well know and a couple of odd ones,starting with mince beef and onion,chicken and ham,roast beef 'n' bisto. but also some odd ones too like roast chicken dinner pie ***** , pea and ham and even chili con carne, these are bigger with much more pie to the lb

Stop it ffs, I just put on a Kilo looking at them .....

In my estimation it is the crust that really makes the pie. I've eaten a few Papa Farang's pies and his crusts are exceptionally good. The fillings have been darn tasty as well.