My other favorite food item when I'm craving western food. The Soi 8 Pub used to make a very good pork chop. They're still not bad - but somethings changed recently.
Anyone know where to get a great pork chop in BKK?
Which Soi 8, waters? Genuine question 'cos I thought you might be thinking of Soi 7 in Pattaya (yeah, I know, I know, but folk can get confused and when you said 'pub' I thought of the Pig and Whistle.)
In answer to your question about pork chops - I'm sorry I don't know.
One of the few things that I approach with extreme caution is a pork chop. I can fuck up a pork chop like you would not believe.
So, if anyone does know where to get one in BKK I'm all pig's ears.
I don't order pork in Thailand very often. Many times it tastes like a pig farm smells. I don't know how they manage that, especially with packaged ham, but they do. Turns me right off.
"While Jim is milking the Russian Boar, I'm in the shade of a Baobab tree being served a cool drink by a beautiful young indigenous girl. "
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I am totally the opposite. I very, very rarely cooked with pork in England. Long story, but basically it (pork) was inherently untrustworthy for most of my childhood.
There was a lot of talk about pork having worms. It fair put me off. "Oooh, make sure you cook that bloody pork properly, I don't want bloody worms."
I'm getting dragged into the long story here.
So, when people go on about British cuisine (or the lack thereof) it's partly because, for a whole generation, if it wasn't cooked to fuck, it wasn't cooked.
If I got a few British teachers here, aged between 35-60 and we had a cook off with you Americans as judges, you would be appalled by how much there is an instinct to overcook everything.
Never let me near a piece of fish. Serious. I will ruin it as sure as eggs is eggs.
I still won't touch seafood. Clod as I am, I am only now getting to grips with landfood.
If you want to go high end, the premium pork chop at Chok Chai is great. Having said that, last night I had a pork chop at a soi restaurant on my klong that was very good and only 65 baht.
As much as I love my life here I sure do miss a lot of the things I used to enjoy.
You'd love my ribs.
I like 'low and slow' too.
I messed about - with some success - with cinnamon, apple and apple juice on my ribs with a final 'flash' on the grill.
I have photos...
^ I can be there within 10 hours.
Dear GOD! I really wish I could make it, for the beef and the ribs! Those look fantastic.
They were. I do those a lot if the 'boys' are coming around.
I cheat like fuck.
I get the ribs from Tesco Lotus, wash them off and remove that horrible membrane.
Then, I have two big tin trays and each piece of rib lies down in them with a whole bottle of the cheapest Thai tomato ketchup available emptied into each tray. Then, up to 7-11 for the apple juice. Splosh it in. Slice an apple or twho - chuck the sliced apple in. Then, take a stick of cinammon and snap it in half. Chuck each half into each tray.
IMPORTANT: Fuck, I know that looks a bit dramatic (IMPORTANT!!) but this next bit is important. Piece of piss ,
Take aluminium foil and seal each tray. Airtight. Stick them on the barbie and forget about them. Do all the other things that people expect, have a few beers, have a laugh. Forget about the ribs. They'll be fine. About an hour.
Then, when things are flagging and most people have gone home and the hardcore are sitting around the table - then, and only then, can you pop the ribs out (the cheat is that they already cooked, see?) and get a hiss going on the white coals.
Drag them off. Slice between each rib. Present on a white plate.
Interesting cooking style for the ribs, I like it.
Have you tried beef ribs? Have you tried a dry rub?
I'm watching American college football and we do something that may be unique. We call it "tailgating". Groups of people gather at the stadium hours before kickoff to cook, drink, and make merry. Some of the set ups people bring with them to ball games are amazing! The food, oh my, the food, I do miss that.
Suk Soi 8 - it's called Soi 8 Pub. New management now - and the menu has changed a bit.
Those look like delicious ribs ;-)