Anyway, yesterday took us to Si Saket in search of “Durian pu Khao Phai” or Volcano durian…nice drive, great lunch, best roasted chicken I’ve had, maybe ever, and lots of durian all over, apparently after all these years of never having heard of “durian pu-Khao-fai”, it is all the rage! Durian festival in effect and now Surin is jumping on the band wagon…prices cheaper than ever, yesterday we paid 75ThB/kg for one type and 120THB/kg for “premium…both very good…I’m getting good at cutting it. Sadly, it is apparently unsafe to mix durian and alcohol so no beer today…a few photos from a Surin durian salesman…nice guy invited us out to see the orchard, apparently there is some tv crew coming to do a segment on them. This is the season, and we are enjoying it…I can skip a beer or 2…

The Carlsberg beer and h’ ordourves  Or “gop glen” as my wife calls it, are from the Stable lodge.  I was shocked to see “The Game” bar on Sukhumvit has Sierra Nevada Beer…a California favorite! I will investigate! The art work behind the Carlsberg and snacks was done by a dear and handi capped girl we met on Sukhumvit, kind reminds me of Frida Kahlo…we may ask if she can do some custom pictures for us.

You could choose not to read the rest of this post, if you have a delicate nature.

Like many here, I've had many bouts of food poisoning, from all sorts of reasons, but mainly bacteria driven, from off food.

Yesterday was the exception, actual poisoning, from an unidentified mushroom. Not bacteria. Also not a misguided attempt, to have a trip, to visit occupants of interplanetary and most extraordinary craft.

I know this because: I cook many things, often I use dried mushrooms, in cellophane pack/Origin/China. Mouse Ear, Morel, Shiitake, all sorts, but identified. The pack I used yesterday was "Assorted Mushrooms" and on casual viewing, contained recognisable varieties. So I used them in a stew, delicious it was.

My thoughts are, that at the 'dried mushroom packing facility', that a poisonous one, unnoticed, was dried and packed and thence made its way to my stew. I don't blame any one or entity, for this, just one little brown mushroom amongst the thousands being packed.

Whenever I've had food poisoning in the past, it comes out both ends and is gone relatively quickly, a day or two. This was different.

My whole body was in intense pain, for about three hours, I thought I was gonna die, and just as I was about to call the Ambulance, it started to come out of my mouth in streams and streams and so on, after a solid two hours of spewing and retching, it subsided and I started to feel better, the pain vanished in about ten minutes.

Curiously, nothing from the distal gastric end...

I'm no doctor, but the subjective view I have, is that as the last few fragments of stalky-like bits of mushroom came out of my mouth, the poison source was removed and thereafter the body came right.

So a relatively fast resolution and quick recovery, I feel I'm lucky that my body got rid of it so quickly. Today I'm chipper and have a spring in my step, an untended consequence I guess.

Belatedly my warning is: beware the unidentified  mushroom.

Hardly delivering. While one of the restaurants I've been eating at for years, it's a shame we don't get the traditional food carts. Unfortunately our food and beverage regulation are strict, for a good reason, but there's nothing quiet like pull a plastic stool on the footpath an scoffing down a noodle soup. for around a $1 This is close but really just a sweet stand and TukTuk outside a restaurant.

What's the scene like elsewhere

Tried adding more pics, but not working…later…

With the exception of Haymarket I'm not sure there is a direct correlation to good food or happy endings

Prachin Buri’s hospital offers cannabis dishes and snacks to enthusiastic patrons

No culinary trend could possibly beat the gastronomical delights of a cannabis menu! Just a read of the menu that features such names as “jolly cookies”, “giggling bread”, “beaming tempura” and “happy pizza” puts food patrons immediately at ease.

The names aren’t typical for Thai food but this is a menu that will keep expanding. The Chao Phraya Abhaibhubejhr Hospital in Prachin Buri has created a pilot restaurant project aiming to bring back the health benefits of cannabis to the Thai kitchen followingThailand’s de-listing of cannabis as a narcotic.

Called “Ma Chim Kan”, which roughly translates as “Let’s taste (cannabis)”, the restaurant is still in its infancy but has already caused a stir among enthusiasts. People travel from near and far to the hospital just to taste the “happy meals” and many come for takeaways...

https://www.thaipbsworld.com/happy-meals-cannabis-infused-cuisine-now-being-served/

Thai-Tanic,  Thai-Phoon, Thai-dal Wave, Thai Me Up, Thai Me Down, Thai Riffic, Thai To Remember, To Thai For, Eye of The Thai Ger, Thai And Stop Me

Japanese cheap and cheerful, not haute cuisine, just bloody good food.

Pretty much opposite Soi 8, so from Soi 8 entrance, left and up to to the skytrain station and then down the other side. 1 minute walk for an old fella

All sorts of lovely bits and bobs, salted Beef tongue, grilled Sanma, etc. The Asahi Dry on tap is particularly welcome after the heat.

Photography aficionados can describe to me how I achieved this shot, incl waitresses. No post processing, or filters involved

https://www.worldfoodphotographyawards.com/

Based on prime cuts that works out to about $4,000 a steak

Wagyu heifer sells for $400,000, setting record for Australia's most expensive beef animal

 

A 13-month-old Wagyu heifer has become the most expensive beef animal ever sold in Australia, fetching $400,000 at this week's Elite Wagyu Sale in Melbourne.

Key points:

• Sunnyside S0014 is a 13-month-old heifer bred at Inverell in New South Wales 
• S0014 sold for $400,000, the highest price ever paid in Australia for a cow or bull 
• Industry veterans believed it heralded a changing of the guard, with cows to fetch more than bulls

 

It surpassed the previous record of $325,000 set in Queensland during 2017 by Brahman bull, NCC Justified, sold by the Nobbs family to the Jefferis family.

The $400,000 heifer, known only as S0014, was put up for sale as lot number one in the catalogue, and was purchased by Yulong Invest.

Bidding started at just under $40,000 but quickly skyrocketed as buyers from around the world engaged in a fierce bidding war.

 

Wagyu is attracting increased attention as one of the premium beef options in Australia.(Supplied: Australian Wagyu Association)

Yulong sales manager Troy Stephens said the heifer was going to be the base from which they built their Wagyu herd.

"She'll be a foundation animal for us here at Yulong; she'll breed for many years to come," he said.

"You've got to pull up at some stage, but we were really delighted to have secured her.

"The future looks bright."

Breeder 'shocked' by price

S0014's breeder Jonathan Elphick is a partner at Sunnyside stud, near Inverell in New South Wales.

He said he was shocked and amazed by the price.

"We actually thought there were some heifers in the catalogue that were equal to or better [than her]," Mr Elphick said.

"It was a bit of deja vu because we had a heifer in the same sale last year who did well, and we thought then, 'We'll never achieve that again'.

https://www.abc.net.au/news/rural/2022-04-29/wagyu-heifer-fetches-400-000-in-record-sale-melbourne-/101025760