Aside of that, looks like Thai is sort of food paradise.
Will try one day!
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LOVE tom yum 
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You could say that.
Now that I think about it, most of the restaurants that we visited during our trip were of Chinese origins. I will try to visit more Thai restaurants next time.
Oh, and do bring along some pills or medicines for stomach ache and diarrhea as well if you are planning to visit Thailand.
One the last night when we visited the Jodd Fairs night market, I made a mistake of having those raw shrimps + cooked food + desserts (ice cream, milk tea + durian cake), and woke up at 6am the next day with a rather unpleasant diarrhea 
(I bet the food were having some kind of “civil war” inside my tummy while I was sleeping)
I am pretty sure that you have made Tom yum yourself, right? If so, can you show us some pictures? 
Also, have you been to Thailand, Russ?
I made tom yum once or twice … I don’t have pictures unfortunatley.
It is not a difficult dish, if you have right ingredients.
So I will share pics of another dish I made when I was in India, crunchy tapio (Kappa).
One of the dishes I cannot make at home … simply because cannot find kappa roots.
Was a nice garnish for some chicken breast.
It can be served without meat, like a starter or quick snack … but a glass of white wine is a must.
I think I followed this recipe more or less …
Many times. It has evolved though. It slowly evolved into a cross between tom yum and thai red curry. The problem I have is, it’s too spicy for my wife and I don’t enjoy it so much if I make it too mild.
Very true. Probably why I changed it over time.
No, unfortunately. But if I did go, I’d spend the whole time in restaurants 
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that’s me
In the wise word of Uncle Roger, one does not stop adding spices until their ancestors tell them to do so 
I remember eating steamed Kappa (or Cassava) every now and then as a kid. It is quite a popular snack in the highlands here.
Or in markets if you are more into street foods.
Seems like the best time to visit the country is in the dry season from November to March, maybe you can check the flight tickets from now 
Oh, of course. But if I had to choose based on street food, I’d have to choose Singapore with Mumbai running a close second.
heey… this is about MSG… which to my shame i never tried, but my mother used to use baltic version, sonething named Vegeta.
I tend to avoid flavour potentiators, because i know why such can be addictive.
I love uncle Roger but i am sorry to say, real cooks don’t use it.
It gives the fake impression that, the taste is the cook merrit.
Using msg or any other equivalent is just cheating in umami.
using spices cleverly and taste-add-repeat uncle roger never do.
cooking is like programming, a continuous trial and error and understanding mistakes.
Uncle Roger falls under ‘ha, lets use chat GPT’
there is nothig wrong here, in the end he is just a famous vlogger and love what he publish.
the main issue is, some people tend to think that he actually knows something about cooking. which is not true
I dare Uncle Roger to review Chef John recipes, any of them, related to fried rice or not.
I never saw him using MSG
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This.
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A week in Republic of Moldova in 20 minutes:
Appologies for the dialogues being mostly in Romanian language, the author is lazy (which is not me) but it provides some relevant captions here and there.
The pics are self explanatory anyway.
I think a ‘connoisseur’ may find some connections with the current topic.
If you like it … feel free to watch also previous episodes at:
… and eventually subscribe, I have the feeling that episode 5 may follow soon and will be about summer (saw my wife filming in the garden, in the house and some various other places … )
Another jar in progress.
As the cucumbers reach the needed size, we pick them and what is not consumed imediately we pickle.
This time I added also some beetrot so the brine gets a nice color:
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Never thought cheese and fried egg would make for a mouth-watering scramble eggs
And was it you at the 11:00 minutes mark? 
Washing the bottles for wine storage.
Some of them had corks trapped inside from previous usage so I demoed the tehnique on how to easily get them out.
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No matter how hectic life can get, I must always get my fix of Indian food every now and then. So, I went to a place called Biryani House last night after hearing that their Biryani are quite good from a friend.
We arrived at 19:00, ordered our food at ~19:15, and it was not until around ~20:05 that our food came up. It was not a very busy evening, however there were only two staffs running around so I guess that is understandable.
Luckily all of our dishes arrived at the same time, and oh boy don’t they look delish…
So we got:
- 1 x Pani Poori
- 1 x Chicken Malai Tikka (Chicken fillets marinated in cheese, cream, lime juice and spices, grilled in traditional Tandoori oven)
- 1 x Mutton Biryani
- 1 x Samosa Chaat (Vegetable samosa cut into pieces and mixed with chopped onion, tomato, tamarind sauce, mint sauce, Indian yoghurt, and sprinkled with Indian chaat masala)
- 1 x Fish Mango Curry
- 1 x Butter & Garlic Naan
- 1 x Pot of Indian Masala tea
The Biryani arrived in a claypot, and the lid was seal with what I guess was baking dough? (probably to help retain the heat and cook the rice better). The rice grains used (basmati rice) was also interesting as they did not stick together like the Vietnamese rice grains. It also came with a side of cucumber raita (basically yoghurt mixed with cucumber and other veggies like onions), and this gravy called “Shorba” which I believe can make the Biryani tartier/tangier (with the raita), or spicier/saltier (with the Shorba). And the muttons were quite juicy as well, which is a great bonus.
The Pani Poori was better than a few other Indian places I have been to. The Samosa Chaat was a strange but rather delightful experience, it was salty, a bit spicy, tangy, and sweat at the same time The fish curry was alright, I believe they used cod fillets. The taste reminds me a bit of butter masala, made a bit sweeter with mangoes. The naan bread was as big and glorious as it usually is across all the Indian places I have tried. And the chicken malai tikka was undoubtedly the mildest dish of the bunch.
At the end of our meal, we also got a free bowl of Gulab Jamun as the restaurant’s way of apologizing to us for having us wait for the food. Can’t complain about that.
Can’t wait till my next Indian food adventure
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Wow. Looks fabulous.
That looks like an authentic Biryani - excellent!
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