CLW 3,088 Posted January 10, 2018 Share Posted January 10, 2018 Had a Burger King XT burger last month. The one with the fried onions is fantastic. Best franchised burger I've ever eaten. McDonald's, forget it. Going to Chon Buri this weekend, might treat myself again [emoji2].About best franchise...Have you ever tried Texas fried chicken here?I have and since then I refuse to eat chicken from KFC.TFC ways better and really delicious Link to post Share on other sites
janclaes47 4,299 Posted January 10, 2018 Share Posted January 10, 2018 Just now, CLW said: About best franchise... Have you ever tried Texas fried chicken here? I have and since then I refuse to eat chicken from KFC. TFC ways better and really delicious Never seen or heard about Texas fried chicken, but I never needed and excuse to refuse eating KFC crap. 1 Link to post Share on other sites
vogie 25,231 Posted January 10, 2018 Share Posted January 10, 2018 8 minutes ago, grollies said: @vogie I've cured bacon three times, once using a dry rub, second time a wet cure and third time back to dry rub. I found the dry rub best but I'm struggling with the right cut of meat. I've used belly pork type cut previously. I dry cure with salt, ground pepper, honey and, tried once, celery (for preservative properties). Last time the bacon cooked a bit hard and salty. Soak well after dry cure maybe....? 24 hours...? What cut do you use and do you order it especially if not a standard cut? I have a pork supplier who can give me different cuts of meat maybe. Yours must be good if you've invested in a slicer. Never tried dry cure, but wet cure is so easy, I use a very basic recipe, can cure it for up to 10 days. The slicer was about 4000baht, it's not as efficient as the ones the pro's use, the blade turns quite slowly, so the bacon has to be put in the freezer for about 1 -1.5 hours before slicing, just so the meat is hardish on the outside but not frozen for ease of slicing. Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 17 minutes ago, vogie said: Never tried dry cure, but wet cure is so easy, I use a very basic recipe, can cure it for up to 10 days. The slicer was about 4000baht, it's not as efficient as the ones the pro's use, the blade turns quite slowly, so the bacon has to be put in the freezer for about 1 -1.5 hours before slicing, just so the meat is hardish on the outside but not frozen for ease of slicing. Ooooohhh, you're not giving much away there vogie. Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 25 minutes ago, CLW said: About best franchise... Have you ever tried Texas fried chicken here? I have and since then I refuse to eat chicken from KFC. TFC ways better and really delicious KFC, Chesters, TFC, 5 Star, keep 'em all. My missus does the best fried chicken ever, hands down beats them all. Now I need to perfect my burger bun and my life is complete (apart from the bacon @vogie). Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 Chicken burger: Toasted bun Mayo Ketchup Mustard (English) Crispy chicken Lettuce Tomato Cheese (the crap American plastic cheese) Bacon (crispy @vogie!!!!! - I ain't gonna leave you alone 'till you come across with your recipe ). 1 Link to post Share on other sites
vogie 25,231 Posted January 10, 2018 Share Posted January 10, 2018 13 minutes ago, grollies said: Ooooohhh, you're not giving much away there vogie. I cannot, you have only 5 dots?. What do you want to know? 1 Link to post Share on other sites
vogie 25,231 Posted January 10, 2018 Share Posted January 10, 2018 7 minutes ago, grollies said: Chicken burger: Toasted bun Mayo Ketchup Mustard (English) Crispy chicken Lettuce Tomato Cheese (the crap American plastic cheese) Bacon (crispy @vogie!!!!! - I ain't gonna leave you alone 'till you come across with your recipe ). Ah, I get it now. 1 cup salt, 1 cup sugar and and 1 teaspoon of curing salt, 2 litres of water or 3 if you wish. I told you it was simple, it still tastes delicious. 1 Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 (edited) 13 minutes ago, vogie said: I cannot, you have only 5 dots?. What do you want to know? Arghh....but....you know what is funny? When I just checked your profile (you 6-dotter you), the top Google ad was for depression . That was me until I read your post above. Edited January 10, 2018 by grollies Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 6 minutes ago, vogie said: Ah, I get it now. 1 cup salt, 1 cup sugar and and 1 teaspoon of curing salt, 2 litres of water or 3 if you wish. I told you it was simple, it still tastes delicious. OK, thanks, so where do you get your curing salt and what cut do you use?.....please. Link to post Share on other sites
vogie 25,231 Posted January 10, 2018 Share Posted January 10, 2018 1 minute ago, grollies said: Arghh....but....you know what is funny? When I just checked your profile (you 6-dotter you), the top Google ad was for depression . That was me until I read your post below. I will really depress you now, I make my own breadcakes too, the only thing I don't do is lay my own eggs. Bacon and egg sandwich every morning, you only live once. Here's the breadcakes. 2 Link to post Share on other sites
vogie 25,231 Posted January 10, 2018 Share Posted January 10, 2018 6 minutes ago, grollies said: OK, thanks, so where do you get your curing salt and what cut do you use?.....please. I found the supplier for the curing salts on ThaiVisa, Thai Artisan Foods [email protected]. As for the cut I go to the market and the lady has wrapped pork in her fridge, about 1kg. I am going down tomorrow to get a couple of more joints, I will be more exact tomorrow, I think it's back, but don't quote me. I will take a photo of the joint and repost tomorrow. The trouble is my wife has just found out how delicious bacon is and now I'm into mass production. 1 Link to post Share on other sites
grollies 3,623 Posted January 10, 2018 Share Posted January 10, 2018 17 minutes ago, vogie said: I found the supplier for the curing salts on ThaiVisa, Thai Artisan Foods [email protected]. As for the cut I go to the market and the lady has wrapped pork in her fridge, about 1kg. I am going down tomorrow to get a couple of more joints, I will be more exact tomorrow, I think it's back, but don't quote me. I will take a photo of the joint and repost tomorrow. The trouble is my wife has just found out how delicious bacon is and now I'm into mass production. Mate, thank you for the info. Step son, Thai but 8 years driving Challenger tanks British Army keeps eating it all. A photo of your cut would be great. 1 Link to post Share on other sites
Popular Post grollies 3,623 Posted January 10, 2018 Popular Post Share Posted January 10, 2018 31 minutes ago, vogie said: I will really depress you now, I make my own breadcakes too, the only thing I don't do is lay my own eggs. Bacon and egg sandwich every morning, you only live once. Here's the breadcakes. You [email protected]£[email protected] 2 2 Link to post Share on other sites
Ulysses G. 26,192 Posted January 10, 2018 Share Posted January 10, 2018 (edited) I enjoy the McDonald's breakfasts and biscuits. In America you can get them all day. I don't mind a Big Mac every now and again, although after 50+ years eating them, they are not exciting anymore. When I first moved to Thailand, we used to pray for a McDonald's in Chiang Mai and that would be the first stop in Bangkok. Expats are spoiled nowadays. Edited January 10, 2018 by Ulysses G. Link to post Share on other sites
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