Chicken mortar

Author: m | 2025-04-24

Ma pattaya 11 Comments BANGKOK, bangkok girl, chicken mortar, chicken mortar pattaya, chicken mortar pattaya owner, chicken mortar thailand, lots of costumer, lots of

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View Full Version : chicken wire or hardi/kerdi boardjoe ainley07-23-2013, 12:22 AMWe are remodeling two bathrooms and I am totally confused about what to do regarding the tiling. One bathroom has a bath and we bought marble (on sale) to extend to the ceiling and around the room at waist height on one side. The floor is also going to be marble on a concrete slab.We got 3 bids for the tile work on one bathroom. The cheapest guy says he will use chicken wire and paper with mud or thin set -- not clear which. Then he pops on the marble. No word about sealant other than an explanation about paper. No word about floors. He came in at $2300.The $3200 bid states "preparation to be mortar bed". There is to be "no base" on floor installation. Nothing about sealant.The $4300 bid calls for "Float and Mortar set" around the tub walls; tile on sheetrock for the wainscoting, and "no base" for the floor; tile on concrete. Ditto silence on sealant.Does the mortar bed mean old school? Same question for Mortar set? It sounds like all except the most expensive bid are going with mud base. What should I ask or put in contract to make sure I am getting the true cement base rather than a thin screen of mastic or some such?Many thanks,JoeWelcome, Joe. :)One bathroom has a bath and we bought marble.......Mmmmm, you mean a tub, perhaps? With a shower, maybe?If you are confused about the terms in any proposal for work of any kind in your home you should question the contractor until the you are both completely clear on what is being proposed. By "sealant," for example, I'm guessing you mean the method of waterproofing the shower walls, but it's just that, a guess. Ask them.When the bids say "no base" I'm similarly guessing they mean no tile baseboard is included. Ask them.It sounds to me like all three are bidding mortar bed walls in the shower (if you'll add a geographic location to your User Profile it'll help in answering some kinds of question. Otherwise we hafta guess you're in California), but I'm guessing again. Ask them. Ask them specifically what materials are to be used and what method of application, such as "one-coat," "scratch and brown," or other, and what method of water containment they plan to use.I'd probably eliminate the guy with the chicken wire. Old-school is fine, but there comes a time when you at least move up to compliance with industry standards in your old-school methods. That would require him to use the specified metal lath in his mud walls rather than chicken wire.But the bottom line is that Brine 1 gal water ½ c kosher salt ½ c granulated sugar 2 whole chickens, about 2 1/2 pounds each, split in half, backs removed Marinade ¼ c thinly sliced lemongrass 2 tbsp peeled garlic cloves ¼ c cilantro root or stems 1 tsp coriander seeds 1 tbsp yellow curry powder ⅛ tsp MSG (optional) 2 tbsp oyster sauce 1 tbsp fish sauce 2 tbsp canola oil ½ tbsp kosher salt BBQ chicken is everywhere on the streets and in the markets of Isan. You can smell it from afar, like a smoke signal commanding you to come and eat. Chicken, roasted or barbecued, just spells comfort. It’s easy and delicious. And with gai yang, sticky rice, and tum som, you’ve got a complete meal. Directions Brine the chicken: In a large pot, combine the water, salt, and sugar. Bring to a boil to dissolve the sugar and salt, then turn off the heat and let the brine cool completely. Transfer to a container large enough to hold both chickens and fit in the fridge. Add the chickens to the brine and refrigerate for 24 hours. Marinate the chicken: In a mortar, pound the lemongrass, garlic, cilantro root or stems, and coriander seeds to a paste. Stir in the curry powder, MSG, if using, oyster sauce, fish sauce, oil, and salt and mix well. Remove the chicken halves from the brine and drain well; transfer to a large mixing bowl. Add the marinade and toss to coat. Marinate, refrigerated, for at least 8 hours, but no more than 16. COOK THE MEAT: Preheat a grill to low, using gas, charcoal, or wood. Grill the chicken halves over low heat, flipping and watching carefully— it will take about 1 hour. To help with even heating and create a sort of hot

Chicken Mortar - Buy Chicken Mortar product on globalpiyasa

3.3 lbs) - we love the flavours and quality of an organic chicken, but buy the best quality one that you can afford. Olive oilLemon - we will use the zest and juice for this recipe, yum!Red chilli - check the heat of your chilli by trying a little at the end and adjust to your preference.10 cloves Garlic - sounds a lot but we really want that garlicky flavour to come through, plus its good for you.Fresh rosemary - fresh is best here but if its not available you can substitute with dried rosemary, around one heaped teaspoon.Salt and black pepperStep by step instructionsButterfly the chickenUsing a pestle and mortar (or mini blender) create a paste with the marinade ingredients. Then stir in the lemon juice and olive oil.Marinade the chicken by rubbing the mixture well into both sides of the chicken. Cover and place in the fridge to marinate. Marinade for at least 2 hours, but the longer the better. perfect for preparing in the morning or evening before and leaving covered in the fridge until ready to cook.Cook the (1.5kg) chicken in a pre heated oven at 190 °C / 374°F - Place in your roasting dish breast side up and roast for 45 minutes. Or until the juices run clear when the thickest part of the thigh is pierced.Once cooked allow to rest for 20 minutes.Once rested, your can portion or leave whole. Serve with your favourite sides and enjoy!Frequently asked questionsWhat is a butterflied whole chicken?A butterflied whole chicken is a flat chicken, this is done by removing the backbone and pressing down firmly at the breast to flatten it. Also known as spatchcock chicken. What is the benefit of butterflying meat?Butterflied meat cooks quicker but it also gives you a great surface area to cover with marinade, creating more flavour. It's also a great method for grilling or on the bbq. What is the internal temperature of a cooked chicken?The recommended internal temperature of a cooked chicken, using a food safe thermometer at the thickest part of the chicken is 74°C / 165°F. Also. Ma pattaya 11 Comments BANGKOK, bangkok girl, chicken mortar, chicken mortar pattaya, chicken mortar pattaya owner, chicken mortar thailand, lots of costumer, lots of

Chicken in a mortar - YouTube

Check that the juices run clear after piercing the thickest part of the thigh on a whole chicken. Did you try this dish? Please leave a rating and review below. And if you have any questions about the recipe, you can ask us in the comment section below too.Happy cooking!Recipe Butterflied Chicken▢ 1 large Organic chicken approx 1.5kg/ 3.3 lbs▢ 6 tablespoon Olive oil▢ 2 Lemons zest and juice▢ 1 Red chilli finely grated▢ 10 cloves Garlic peeled▢ 4 stalks Fresh rosemary stalks removed (See note 1)▢ 1 teaspoon Salt▢ 1 teaspoon PepperTzatziki (optional but delicious)▢ 1.5 cups Unsweetened greek yoghurt▢ 2 cups Grated cucumber Skin on, Grated▢ 2 tablespoon Olive oil▢ bunch Chopped mint▢ 1 Lemon Juice only▢ 1 clove Garlic finely grated▢ Good pinch of salt To butterfly the chickenPat the chicken dry with a paper towel and place onto a solid chopping board breast side down.Using a pair of kitchen scissors (See note 2) cut down either side of the back bone to remove in one piece. Turn the bird over and firmly press down on the breast to flatten the bird.To create the marinadeIn a mortar and pestle add the peeled garlic cloves, red chilli, rosemary, salt and pepper and pound into a paste. Zest the skin of the lemon and add to the paste then squeeze in the juice as well, add the olive oil and give it a good stir.In a roasting pan place your butterflied chicken in and pour over the marinade, rubbing into the chicken on both sides. Allow to marinade covered in the fridge for minimum 2 hours, the longer the better. (Great for prepping ahead)To cook the chickenPre heat your oven to 190 °C / 374°F. Place your chicken in breast side up and roast for 45 minutes or until cooked. (See note 3)Once cooked allow to rest for 20 minutes.(Optional) To portion your chicken cut between the breast and leg to remove the legs, then cut the legs into the drum and thigh. Cut down the center of the breast and the cut each breast into 3-4 pieces. Use The one-coat method is no longer being permitted in wet areas because the inspectors are (incorrectly in my view) calling the mud part of the bonding mortar for the tile. Building code no longer allows drywall in wet areas.The two-coat method over open joists is a very good installation method and is becoming a lost art in most parts of the country.My opinion; worth price charged.joe ainley07-23-2013, 11:26 PMCX,Thank you very much for that explanation. I get it now.The trick is now to find somebody who can do the two coat. It sounds like a true art.Really appreciate the help.Thanks,JoeMDtile07-24-2013, 03:04 PMHi Joe.What your contractors are bidding is common practice in San Jose. "Chicken wire" AKA 20 gauge 1" mesh is the preferred lath of choice for bay area tilemen. It is 100% up to the job as long as it is galvanized and self-furring. I am going to talk about the "one-coat" mortar bed method later in this post, both for your and "in-general" information for those here that wonder what the difference may be.San Jose is one of the few municipalities in the bay area Which does not require interior lath inspection. This does not mean that common practices as required by the other municipalities that do require inspection may be ignored. Ask the bidders "will you be following the interior lath requirements of Los Altos, Cupertino, Campbell, Los Gatos, Saratoga, Sunnyvale, (....etc) when you lath my shower?" The general guidelines are:1) Minimum water-resistent ("green") drywall, but most now call for Denshield in wet areas. If your contractor will be replacing the drywall, tell him you want Denshield in the bid.2) Waterproof paper; 30-30-30 Kraft paper (Aquabar, Rattan, etc) or 15 lb roofing felt or better. Paper run horizontal, starting at the bottom, ship-lapped min. 4", no tearing. Minimum vertical overlaps 12".3) Galvanized self-furring metal lath, 20 gauge minimum woven mesh (chicken wire) or 1" self-fur welded-wire 18 gauge are normal. 3" minimum overlap regardless of type of lath. "Diamond", or expanded lath is not common for one-coat, but some use it. If the guy wants to use it, it must be furred (which is why almost nobody uses it for one-coat). 4) Mechanical attachment. Lath to be nailed-off using 1 1/4" (min) galvanized "roofing" nails or equivalent 1 1/2" roofing staples 6" OC (on center) all studs max 16" OC. No nails @ inside corners. Nails at lath overlaps. Non- self-furring wire requires furring nails (which is why everybody uses self-furring wire).So, as a layering: drywall/denshield, waterproof paper, metal lath, mechanical attachment. The purpose of the drywall/ is as a backer for the mortar bed. The HD guy was actually right about that.The California bay area is

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Jump to RecipeChicken Choila is a traditional Nepali chicken salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and smoked meat. This dish is a staple in Nepalese cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally hailing from the Newari community in the capital city of Kathmandu, this dish is now beloved by Nepali people all over the world. It is often served as an appetizer and is commonly enjoyed with local alcohol.Table of contentsWhat exactly is Chicken Choila?How do Nepali people eat Chicken Choila?Tips and Pearls to makeSuggested AlterationsWhat exactly is Chicken Choila?Chicken choila also known as Kukhura ko Choila is a delicious and flavourful chicken salad that is quick and easy to prepare. It is made with a dressing that combines semi-cooked tomato, ginger, and garlic, which provides a unique and tangy flavour. There are many variations of chicken choila, and the specific ingredients and preparation methods may vary, but the basic idea remains the same: to create a quick, tasty and satisfying chicken salad that is refreshing and packs a punch!How do Nepali people eat Chicken Choila?Eat chicken choila like a local by serving it as an appetiser or as a side to a drink. Pair the the choila with a local alcohol, such as rice wine. This will enhance the flavours of the dish and create a more authentic dining experience.My favourite pairing has to be sweet rice wine (called jaad in Nepali) which complements the spices in the chicken choila extremely well and helps to mellow down the flavour of the garlic and onion.Tips and Pearls to makeYou can also add 4 tablespoon of canned tomato paste if you don't have fresh tomatoes.Suggested AlterationsYou can substitute chicken (kukhura) with any other meat- lamb, mutton, duck, buffalo, beef.Add some chopped lettuce to the mix. This will add some crunch and freshness to the dish.Chicken Choila is a traditional Nepali chicken salad recipe that is beloved for its bold flavours of ginger, garlic, spices, and smoked chicken. This dish is a staple in Nepali cuisine, and it's no surprise that it's found in almost every restaurant and household throughout the country. Originally hailing from the Newari community in the capital city of Kathmandu, this dish is now beloved by Nepalese people all over the world. It is often served as an appetiser and is commonly enjoyed with local alcohol. Prep Time 10 minutes Cook Time 30 minutes Course dinner, lunch, Starters and appetizerCuisine nepalServings 5 peopleCalories 251 kcal1 Blender You can machine blend the ingredients into a paste or you can also do it manually using a mortar and pestleChicken Mix500 g Chicken Boneless chicken thigh or breast1 teaspoon Coriander powder1 teaspoon Paprika Powder½ teaspoon Timmur powder (Nepali Sichuan Pepper) optional1 teaspoon Salt7 tablespoon Lemon Juice You will need 1 whole lemon4 Spring onion More traditional to use garlic leaf if you can find it. Slice the spring onions into 5cm segments and

Tasting Thailand's Juiciest Chicken at Chicken Mortar. A Pattaya

Position the oven rack 8 inches (middle rack for most ovens) from the flame/coil and turn broiler to high. Make a gremolata: Coarsely grind the peppercorns in a mortar and pestle. Work in the garlic and 1/2 teaspoon of the salt. Follow with the lemon zest, parsley, and finally 2 tablespoons of the oil. Work into a rough paste.Arrange vegetables in a heavy roasting pan, creating a bed for the bird.Place chicken on a plastic cutting board, breast-side down. Using kitchen shears, cut ribs down one side of backbone and then the other and remove, saving the backbone for another application, like stock. Open chicken like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it, placing two fingers underneath the bone, and levering it out. Turn chicken breast-side up and spread out like a butterfly by pressing down on the breast and pulling the legs towards you. Loosen the skin at the neck and the edges of the thighs. Evenly distribute the garlic mixture under the skin, saving 2 teaspoons for the jus. Drizzle the skin with oil and rub in, being sure to cover the bird evenly. Drizzle oil on bone side of chicken, as well.Place the bird, skin-side down, on veggie bed and sprinkle with another 1/2 teaspoon of the salt. Move to oven and broil 25 minutes.Carefully flip bird, season skin with remaining 1/2 teaspoon of salt, and return to oven until the deepest meat of the thigh and breast reach 160ºF, about another 15 to 20 minutes. Remove the bird to a wire rack set over a paper towel-lined half-sheet pan to rest. Position roasting pan on cooktop so that it straddles 2 burners — both cranked to high. Add the wine and the broth. Push the vegetables around to loosen any stuck-on bits of goodness. Discard the veggies — they’ve given their all. Continue boiling the liquid for 2 minutes or until reduced to 1 cup.Drain liquid into gravy separator. Carve the bird while the fat floats to the top. What’s left in the bottom is jus. Sauce the chicken with the jus and garnish with reserved gremolata.. Ma pattaya 11 Comments BANGKOK, bangkok girl, chicken mortar, chicken mortar pattaya, chicken mortar pattaya owner, chicken mortar thailand, lots of costumer, lots of

Beautiful Roasted Chicken in Thailand Chicken Mortar Pattaya

Appetizers Buffalo Wings Served with french fries and a side of blue cheese. $13.50 Salvadoran Enchiladas Deep-fried tortilla topped with lettuce, guacamole, pico de gallo, Salvadorian cheese, sliced hard-boiled egg, beans, and sour cream. Shrimp $6.75 *Steak $6.50 Chicken $5.75 Veggie $5.50 *Picada A large sharing platter of grilled chicken, steak, chicken, pork rind, wings, shrimp, queso fresco, grilled tortillas, fried yucca, French fries. $40 Queso Fundido Broiled mozzarella cheese and spicy chorizo served in a cast-iron skillet; similar to cheese fondue. Accompanied by flour tortillas. $11.50 Mushroom or jalapeños $1 Nachos Served with melted cheese, beans, jalapenos, and a side of guacamole, sour cream, and pico de gallo. Shrimp $16 *Steak $14 Chicken $13 Cheese $11 Adobada $13 Lengua $15 Fried Yuca con Chicharron Served with Salvadorian tomato sauce and pickled cabbage slaw. $12 Sweet Plantains Fried and served with Salvadorian cream. $7 Tostones Fried green plantains served with a side of house aioli. $7 * May be served raw or undercooked; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. May be raw or undercooked the consumption of meat fishBefore ordering please inform your servers if someone at your table got food allergies. *Aguachile A spicy shrimp ceviche cooked in fresh lime juice tossed with dried chili salsa, red onions, cucumbers, and cilantro. Served with fried tostadas. $17 Add Avocado $1 *Shrimp Ceviche Cooked in fresh lime juice, tossed with tomatoes, red onions, jalapenos, and cilantro. Served with saltines. $17 Add Avocado $1 Shrimp Cocktail Delicious poached shrimp tossed with pico de gallo, homemade cocktail sauce, and topped with fresh avocado. Served with saltines. $17.50 *Oysters Fresh local oysters served on a bed of ice with cocktail sauce, pico de gallo, and lemon. ½ Dozen $16 Dozen $32 Guacamole Made fresh daily. $10.50 FajitasAll our fajitas are served over a bed of grilled onions and peppers, with a side order of flour tortillas, rice, and beans. Toppings include lettuce, fresh guacamole, pico de gallo, sour cream, and cheese. Super Combo Fajitas Marinated steak, chicken, and shrimp grilled and seasoned to perfection. (Recommended for 2 people) $30 *Molcajete A traditional volcanic rock mortar filled with grilled steak, pork adobada, seared chicken, shrimp, chorizo, nopal, onions and molten cheese & tomato sauce. (Recommended for 2 people) $40 Shrimp Fajitas $20 Chicken Fajitas $18 *Steak Fajitas $19 Combo Fajitas *Steak & Chicken $22 *Steak & Shrimp $23.50 Chicken & Shrimp $22.50 * May be served raw or undercooked; consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. May be raw or