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Author - Anne Thomas

300 kilos

In the food business, we are fortunate to have millions of topics to think about or discuss. One such topic is the many ways of cooking. We are purists at heart and believe there is nothing finer than the simplest form of treatment to excellent food. I refer to the use of charcoal. Since time immemorial, man has used charcoal as a...

Swim Away Salmon, Let Barramundi in.

It would appear, that Bangkok Bobs is only about meat, the best, finest quality beef available in Bangkok, or Thailand for that matter. But no, because whenever and wherever I see or experience a quality product which is not available here I make steps to bring that to market here. You will find many examples of that at Bangkok Bobs,...

To Grill or Not to Grill!

There are a huge variety of cooking methods involving meat. The common factor is heat. Meat may be wet-cooked, as in a stew or curry, and all the flavors are released into the pot. It may be fried, in which case it is cooked relatively quickly, retaining its juices. It can be grilled over a heat source, but care...

49 years of Service

Eating is one of life’s necessities. It can also be one of life’s great pleasures. The World population may be divided into two groups; those who work to live and those who live to work. As you belong to the first category, I suggest “why not eat well” and enjoy such a wonderful and varied selection you have from...

Out of the mouths of Babes come wisdom

A Thai lady came into Bangkok Bobs this week. Not once but twice. She explained that her nine-year-old son will only eat beef from Bangkok Bobs. Apparently, he has tried beef in some chain restaurants and hotels but says the beef just is not the same. “It does not have the real taste of beef, “he says. And that comment, dear...

The Maillard Reaction

This is a very important factor when considering how well Beef should be cooked. It refers to a chemical reaction between amino acids and sugar and takes its name from a French chemist  Louis Camille Maillard who discovered the process more than one hundred years ago. Why should this concern us, you might well ask. The answer is that...

Oysters

I think it was Mark Twain who said, “It was a brave man, the first one to taste an oyster”. That must have been millions of years ago! Oysters are grown just about anywhere where there is sea. Preferably at the water’s edge and somewhere, they can anchor themselves. The history of the oyster goes back to the origins of time....

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