How different is it from those in Thailand, if you had the chance to compare. Asking cos I was recommended a Thai restaurant in tiny Welsh village before and was honestly underwhelmed.
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I cannot give you a first hand experience because I have never been to Thailand. However when I was living in Athlone (Ireland) I was recommended this restaurant by an Irish colleague who had travelled extensively in South East Asia. He was a foodie and our go to guy for recommendations when traveling across Ireland.
Back in India I have tried Thai Red Curry at almost every restaurant in my hometown and the city I work in. That includes some 5 star hotels as well. But nothing came close to the curry at Kin Khao. Itās either insufficient coconut milk, or not enough spice level, in worst case an ingredient completely missing: lemongrass in one case.
Satay chicken with peanut sauce, red curry with steamed rice, banana fritters for dessert and finally some green tea. That was my favourite order everytime I visited Kin Khao. I would definitely recommend that place if you are in Ireland.
Btw, when I used to visit that place a few years ago they used to be regular winners of Bridgestone and Michelin awards. I have lost touch with my Irish colleagues so cannot find out how the restaurant is doing today, but I would be surprised if they arenāt doing better than what they were a few years ago.
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Just made a search for it and reviews are raving. Hope I get to try it one day 
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Do any of you have your own vegetable patch/kitchen garden!
Sort of - year by year I have been converting all of the yard into edibles. So I have a raspberry patch, a blackberry hedge opposite, a highbush blueberry hedge. some Saskatoons (serviceberry/amelanchier), an elderberry, a couple of Asian pears, and an apple tree. Slowly replacing ground cover, so have one section with 5-6 different variety of strawberries. I have several hop bines producing 4 different hop varieties. There are a few raised beds, which in the Spring will get populated with a mix of tomatos, kale, lettuce, and whatever else interests me in late Winter - last year saw a failed effort to grow Romanesco broccoli. I also have herbs growing in various planters around the back deck, some of which come inside for the winter.
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Oh wow. Do share some photos please. Itās so nice to see some lively plants.
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Keep those blackberry and Raspberry ābushesā under control. They have a tendance to run riot (particularly in humide climates). 
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Well, there is a branch of the apple tree in the foreground, shooting right over some gooseberries and currants below the window. One of the raised beds is there next to the currant/blackberry hedge, one of the little trees in the corner is the elderberry, with some haskap bushes lining the back fence. Strawberry beds far leftā¦
Maybe not the right season?
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not really. There are spices used but thatās not not to the extent of making it spicy.
A curry can be something as simple as a coconut milk based mild vegetable stew with little spice to it aside from pepper. Itās just a generic word thatās used to describe indian gravy dishes.
I hate cauliflower. I quite like broccoli but donāt like cauliflower , never ever found the liking for it. Bland tasteless vegetable that shouldnāt ever be cooked.
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Lol , this somehow reminds me of my attempts at making an ostensably simple singaporean dish which i loved when i stayed there. Hainanese chicken rice. On the outset , it seems relatively easy to makeā¦ But thats one complicated dish
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Haha that is another misunderstood dish, my american friend went to Hainan in China and tried asking for that to realize that it is nowhere to be found in Hainan.
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French dip sandwich for dinner. Wife cooked a tri-tip roast, medium rare, with onion and mushroom. French stick in oven, crispy on the outside, soft on the inside. Thin slices of the tender beef in a sandwich, with horseradish, dipping it into an au jus made from the contents of the roasting pan, beef broth and some other spices. Bloody delicious!
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Spicy Italian sausage linguine the night,
easy as pie to make,
although its not a pieā¦
1 red pepper,
1 onion,
1 chorizo sausage, (I know its not Italian)
tin of peeled tomatos
bag of linguine
a few cutting of fresh parsleyā¦
bobs your uncleā¦
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Whereās the āspicyā part? 
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Chopping vegetables, specially onions, is hard 
Chicken sausage, kale and white bean soup/stew.
Also with plenty of celery, tomatoes, garlic.
Very healthy, very delicious.
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If the celery in your local shop isnāt looking very Fresh look for root celery. It keeps a lot longer (had a big tubar in the fridge over 2 weeks now. Very common in France less so in UK but is getting recognition.
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Iāve been working on my baguettes recently. Iām using an 80% hydration recipe using T55 flour from Provence.
Dough keeps getting better and better each time I make it as I get better at working with such a sticky recipe.
4.5 hours of work (plus 12 hours for poolish in fridge) for approximately 5 minutes of joy for the family. With how delicious they are, Iāll say itās worth it.
Started early this morning so that theyāll be ready for the fam at 9amā¦ 
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I use an overnight pĆ¢te fermentĆ©e recipe, which gets it down to about a 2 hour process to finish. For nine oāclock, Iād still need to start at 6:30 am though.
In the past, I never worried too much about flour grade until I got a recipe book that carefully explained what flours to use depending where you are. Turns out because Canada grows so much winter/hard wheat, what we call āall purposeā is 100% hard wheat, what Americans call bread flour and Brits sometimes call āstrong flourā. Our bread flour is just select hard wheat, which is apparently what the French buy from Canada to produce much of their bread flour.
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