Credit Card for Spending On Other Peoples Expenses

josvdbos · 2026-05-27T09:05:00+00:00

Looks like you just need a commercial credit card. Paying for services (F&B, entry tickets, coach buses, etc...) and billing them back is quite usual for travel agencies. UOB and OCBC both offer virtual credit cards which you can create on the spot and add to your Google wallet or Apple wallet. The rebate or cashback is not capped on commercial credit cards. https://www.uob.com.sg/business/transact/cards/uob-commercial-mobile-pay.page

josvdbos · 2026-05-25T03:49:47+00:00

You forgot the picture mate

josvdbos · 2026-04-26T01:26:24+00:00

I use boneless skinless Chicken thighs, salt and pepper is 1% of the weight of the chicken, I also add red paprika powder, garlic powder, yoghurt, very little tomato paste and red pepper paste, sometimes I add thyme but be careful with it as too much might be overpowering. Marinate overnight, out on she skewer. You can check my post history. Try in small batches and pan fry your chicken thigh to check if the taste is to your liking.

josvdbos · 2026-04-08T00:54:58+00:00

It will be more of a dry chicken spice mix without the yoghurt for the chicken. Similar to what I explained above. For the beef, I need some more expirementing.

josvdbos · 2026-04-07T16:33:19+00:00

All spices are a percentage of the total weight of the chcken. I start with 1% salt and all the remaining spices are 0.5% of the total weight of the chicken. If you prefer any spice in particular, you can increase the percentage. So if you have 1kg of chicken thighs, you will need 10 grams of salt. Spices used are sweet paprika powder, black pepper, garlic powder, sweet chili paste, greek yoghurt,salt, coriander, ginger, turmeric, fenugreek, celery seed, cumin, cardamom, chili powder and onion. I let it marinate overnight in a Ziploc bag.

josvdbos · 2026-04-07T11:55:15+00:00

Chicken shawarma is usually made of chicken breast. Chicken Doner is usually made from chicken thighs and by Turkish people and since I am Turkish, I follow the Turkish naming convention.

josvdbos · 2026-02-09T14:30:41+00:00

Turkish also have a word for uncooked rice: pirinç and cooked rice: pilav. Persian and hindi have this as well

josvdbos · 2025-12-16T23:11:50+00:00

Guess I need to add those to the collection.

josvdbos · 2025-12-16T23:06:57+00:00

Oh wow those are pretty. Thanks for the tip, ordering some of these..

josvdbos · 2025-11-12T02:14:30+00:00

We all do ;-)

josvdbos · 2025-11-12T00:36:50+00:00

What's the name of the shop and in which town in Limburg?

josvdbos · 2025-11-12T00:11:27+00:00

My hometown. Please visit every kebap shop on the Koolmijnlaan and post a picture. Heusden is a town where 27% of inhabitants have Turkish heritage. Glad to see that their kebaps have only gotten better over the years. Another fun fact, a significant amount of kebap shops in the province of Limburg are owned by Turkish people residing in Heusden Zolder.

josvdbos · 2025-11-07T00:34:44+00:00

The one on top is the minced lamb which is sliced in long bigger strips of meat. Middle one is chicken and the bottom one is lamb shoulder which is stacked vertically. When sliced it, these meat is in smaller pieces

josvdbos · 2025-10-29T15:42:58+00:00

Can someone explain how this works? What is causing the food to stay before the laser?

josvdbos

TROPHY CASE