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#3
03-14-2007, 06:37 AM
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Usually laab is made with the same or similar ingrediants but is ground/chopped more finely. (In the Isan they are a little hardcore and also add chunks of blood to the laab). I have heard of laab done with chicken but never 'chicken namtok' ?? Really no reason why you couldn't though. Usually when ordering food you state the name of the dish and then what meat you want it made with, eg, chicken, pork, beef, shrimp, squid... They are all interchangable. I wonder if the missus would be pleased if I woke her up to cook something... - Chad *** Photo updates starting on page 21 ***
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Returning to the hobby after an eight year absence. 
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#4
04-18-2007, 04:53 PM
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Hey Chad, that red pump with the pulse dail, what kind is it?
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THE BARQUARIUM: 55 gallon cube - 50 lbs LR - ASM G3 skimmer - 30 Gallon sump - 22 Gallon refugium / frag tank - 4x 24 watt HO T5's - Mag 9.5 return - Pin Point PH monitor - 400 watt XM 20K MH in Lumenarc reflector - Dual stage GFO/NO3 media reactor - 6 stage RODI auto top up -Wavemaster Pro running 3 Koralia 2's. Fully stocked with fish, corals and usually some fine scotch http://www.canreef.com/vbulletin/showthread.php?t=55041
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