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  1. #26
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    Begbie's Avatar
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    That somtam looks great. Man I'm hungry for proper food.

  2. #27
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    man with no head's Avatar
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    My wife says I ought to get a cart and set it up when we settle in Thailand. She says I make it better than anyone she's known. Maybe it's from my stronger power from using the mortar and pestle being able to bruise the garlic, chilis, and papaya. I can make a smoking hot som tom with only one or two chilis.

    I wish I could grow lemon grass well. The main source of it in the USA comes from California and last February too much rain destroyed about 90% of the yearly copy. Subsequently it's now almost $5.00 a pound when it should be about $1.00 a pound.

  3. #28
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    man with no head's Avatar
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    Here's what the pork roast looks like prior to roasting:



    Nice layer of fat on the top which makes for delicious slices when cut. The blue thing is an automatic temperature pop-up that pops up when the internal temperature is right. Takes about 1-1/2 hours to make for a 5 pound pork loin (about 20 mins per pound).

    Figured I would cook one more and eat some sandwiches for a few days since the wife will be in the hospital for 3 days following the C-section tomorrow.

    Interesting enough, the main herb I'm using is thyme, the oil of which is used to make your breath smell fresh.

  4. #29
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    that food looks loverly

  5. #30
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    man with no head's Avatar
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    Tonight's addtion: laab neua using all home grown ingredients save for the lemon grass and limes (can't get good raw beef locally so it must be cooked instead of raw). The only hard part about this is making the roasted rice since it tends to have a strong smell. I usually make several jars of roasted rice at a time to avoid making it more than once every 2-3 months.




  6. #31
    Sauerkraut stroller's Avatar
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    Looks more like "Nam Tok" with the beef slices.

    Did you have sticky rice with it - a must?

  7. #32
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    man with no head's Avatar
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    Of course, what's an Isaan meal without khao neeo?

    I think the chief difference between laab and nam tok is the addition of galangal (kha) to the laab. Of course it depends on the cook ultimately (the version I have at my wife's family's house in Isaan looks like the photo except the beef is raw).

  8. #33
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    Marmite the Dog's Avatar
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    Are you going to chuck it in the wok before serving it?

  9. #34
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    Don't be silly, Marmers.

  10. #35
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    Looking forward to the "pub" part of the topic.

    Do they know how to make "French" Fries over there?
    - or is this a 'taboo' subject?

  11. #36
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    man with no head's Avatar
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    LMAO!

    I thought the whole "Freedom Fries" thing with Congress was totally childish.

  12. #37
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    man with no head's Avatar
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    BTW, here's how I have to make khao neeo here in the States (use a small gas stove instead of charcoal):


  13. #38
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    man with no head's Avatar
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    Mmmmmmmmmm....cooooooooorrrrrrrrnnn.


  14. #39
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    man with no head's Avatar
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    Tonight's dinner: Cantonese style roast chicken with a honey and hoisin based sauce.

    First step: clean chicken and de-skin it (take the skin away from the meat but don't remove the skin...this is so we can put garlic and marinade under the skin).


  15. #40
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    man with no head's Avatar
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    Next step: mix the marinade and refrigerate for a few hours. Marinade consists of light soy sauce, Chinese 5 spice powder, Chinese cooking wine (or sherry if you prefer), and white pepper.


  16. #41
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    man with no head's Avatar
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    After rubbing the inside and outside of the skin with marinade we put several crushes cloves of garlic under the skin near the breast and put in the frig for 2 hours or more.


  17. #42
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    man with no head's Avatar
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    After chicken has marinaded for several hours it's time for the stuffing. Any aromatic vegetable can be used (carrots, celery, onions). I have some onions so I take them, dice them, and mix with another batch of marinade.


  18. #43
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    man with no head's Avatar
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    Ok, we stuff the chicken full of marinated veggies and tie up the chicken so there's no openings (I used some thick string and bamboo chopsticks):


  19. #44
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    While the chicken is roasting in the oven we're going to glaze it every 20 mins with honey glaze. This sauce is made from honey, light soy sauce, sesame oil, and hoisin sauce. Going to drink a beer while we wait for the chicken to finish roasting.


  20. #45
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    All finished, time to let it sit for a few minutes while the juices set.


  21. #46
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    Now, I'm hungry. That Kimlan Soy, my favorite. Rarely see it here...
    And the beer? Something crisp and tawny colored, I hope?

  22. #47
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    Finished and ready to eat:


  23. #48
    A bladdy woman
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    Oh.. hungry again.

  24. #49
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    We should have meet-ups at members places with them doing the cooking.

    Surasak's when he'll get to Thailand is high on the list.

  25. #50
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    Tonight's Episode: Thai Salsa.

    Ingredients: salt, sugar, nam plaa, lime, green onions, tomatoes, and one fresh jalapeno pepper (using this since it's time to cut them fresh from the garden). Pepper and tomatoes are from my garden.


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