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Up to you. I have never had soft, I like the crunchy ones.

They have a system here in Thailand that allows Farangs (white people) to travel here and stay for 60 days on a Tourist Visa. But if you arrive more than three times in a year, they may not stamp your passport at the Thai Border, and you have to go back to your own country. They pulled me up...

My wife has one. ....I think. I've never seen it. But I'll take her word for it. 🙆‍♀️

That finally dawned on me when my mother stopped calling me Veronica. :censored:

RIP Chris. Your band was one of my very favourites from back in the 60's.

YUMMEEEEEEEEEEEEEEEEEEEEEEEEEEEe

As P.T. Barnum said "There's a fool born every second."

Life is good here mate. It really is. He must have a work permit to enter Thailand? Maybe a company ofr something? One cannot just keep on coming here on a Tourist Visa

My first wife was Singaporean Chinese and her mother used to fry a product called Belachan every morning, it is a dried shrimp paste that they use in their cooking when making Nonya Food (Nonya meaning the descendants of early Chinese traders who settled in Singapore many centuries ago and have...

This is the reason why we have two kitchens here in Thailand. One inside where we sit for meals and sometimes cook toast, make coffee, keep beer in the fridge, eat cakes and snacks etc etc. And a Thai kitchen on the outside of the house, where Thai food is cooked, because some of the ingredients...

I know some people living next door to muslim families deliberately cook bacon and pork on their outside barbecues. I have seen that in public parks too, where muslim families congregate. I mean, good for the goose, good for the gander.....right?

Just make sure and cook your haggis elsewhere.....:sick::sick::sick::sick::sick::sick:

Sirry Amelican.

All good. I don't have any ovaries. o_O o_O o_O

And so the rats abandoned the sinking ship. I wouldn't touch that mob with a ten-foot pole. Cowboys personified.

No, they are not hard to make. There is a flat pack of powder called TACO SEASONING in an OLD EL PASO flat pack. You can get that in any supermarket. My wife used to mix that into the taco mince mix, which really enhances the flavour. I also use it when I'm making Spaghetti Bolognese. It really...

The best dish I ever tasted in the USA was at a place called "The Chowder Hut" in Delaware. I had a dish of Seafood Chowder there, and it almost took me up into the clouds. The only place I never liked USA food was in Vietnam, we got fed a lot of USA rations there, and us Aussies always thought...