Thread: Dinner

Right then, it's once-a-week-junk-food time again and after last weeks abysmal fuck-up trying to make Fajitas, it was time to set things straight with a Works Burger. This just had to work .

The burger pattie is NZ ground lamb. Noticed them for the first time last week in Villa. VERY glad I did, they are business.


Assembly of the base. Lettuce, tomatoe, onion, and beetroot on a sesame seed bun. Meanwhile the Lamb patties and bacon were sharing their juices in the same skillet. What a great smell!.


BBQ sauce, Lamb patty, upper and lower cheese, bacon, and an egg added.


Top view.


The only things that *might* be missing according to some Works Burger purists is cucumber and a pineapple ring, both of which I have at home but aren't a big fan of either on burgers. It looked like a triple axe murder went down, a shower and fresh change of clothes were needed, but this was well worth it.

HW. Looks good but, with my teef it would have to be rindless bacon.
You should be making your own beetroot!

Originally Posted by Necron99

They come as individual frozen pieces from Oz. 250 baht. Not a bad bit of meat.

Sounds and looks like a good deal.

Got a present from my 'Hurdy Gurdy' brother-in-law, useless coont forgot to bring me the cheese, said he left it in the fridge in Hurdy Gurdy land!



My Thai mate always comes up trumps...




So, with the BIL's Rioja opened, it was taste time...

Great for making gravy!

what was that Kookaburra like? just noticed it in the local Family Mart.

^ Haven't opened it yet as I've got a couple of cases of Mont Clair to get through!
I've not touched a beer for 29 days and don't intend to again, unless it's 'real' beer.

I'm having two or three days off per week and drinking a couple of glasses filled with soda.



My Thai mate gave me the Kookaburra.

Originally Posted by charleyboy

^ Haven't opened it yet as I've got a couple of cases of Mont Clair to get through!
I've not touched a beer for 29 days and don't intend to again, unless it's 'real' beer.

I'm having two or three days off per week and drinking a couple of glasses filled with soda.



My Thai mate gave me the Kookaburra.

Let us know when you get to the Kookaburra please....

I've noticed that no fooker appears to be eating anymore, too busy building houses!

Anyway, I decided to make a cottage pie, couldn't wait for it to 'brown' as I was Hank Marvin!




Best Macro beef mince...Delicious.

My youngest when asked what he wanted for dinner tonight said 'not Thai', so I got him to help me make pizza.

He scooped out the seeds and slops from the tomatoes I used to make the sauce. The tomatoes were poached in their own juices for about 15 mins along with a bit of garlic, jalapeño chillies and oregano. When soft, the skins were removed through a sieve and it was put back on the heat to thicken.



On the left we have chicken, bacon and mushroom, with a further smattering of finely chopped jalapeño on most of it. On the right is Cumberland sausage & mushroom.

The scores were:

Me - 4 slides
Oldest boy - 4 slices
Youngest boy - 3 slices
Midget - 3 slices

2 slices for breakfast for whoever gets up first.

A resounding success.

Couldn't you dress it up a little, Marmite - feed the senses a bit... At least put it in a cardboard box.

Originally Posted by Bettyboo

Couldn't you dress it up a little, Marmite - feed the senses a bit... At least put it in a cardboard box.

Leave it be..
He did a spectacular job!

Clearly, the best pizzas are homemade.....less, the crappy commercial variety that are encased in a fucking cardboard container.

Originally Posted by Marmite the Dog

The tomatoes were poached in their own juices for about 15 mins

Originally Posted by Marmite the Dog

When soft, the skins were removed through a sieve and it was put back on the heat to thicken.

Give this a try.

Score a cross into the tomato with a serrated blade.



Drop them into boiling water for about 15-20 secs. You'll see the skin start to come off.



Then transfer them to a bowl of ice water to cool off and stop them cooking.



Then you can peel easily, chop and de-seed.

^ Nah - that's all backwards.

Just pass the mush through a sieve and you don't need to peel anything.

My lad told me I was the best cook this evening. I was waiting for the Midget to say that I could cook everyday, but she's maybe a little bit nicer than me?

Good effort on the homemade pizza Marmite, all though I would like to see you take a lie detector test and then edit the slice count before I send the green

Just for Charlie, just to show I'm not starving whilst constructing.

Last night's delicious liver and onions and roast tatties, total cost 45bht including gas yum yum

Look at that ^ knife fork and Galaxy stylus so I can give Dill a bit of stick while I'm having my break


Princes your gaff looks hospital clean mate well done, all though the manicured nails are a tad worrying

I see your finding hard to re-adust back to those round plates Nige!

Nige, got any spare table cloth?

Got a feelin Nige will be needin as much cloth as possible today

Here's dinner from last Sunday. And some pics linked as requested by Dillinger.

Chicken Chasseur



https://teakdoor.com/the-kitchen/1362...ml#post2646709 (Chicken Chasseur, the best meal you'll ever cook!)

Where are you fuckers getting the sprouts?

^ Fookin' sprout shop, loads of em ere!

Originally Posted by somtamslap

Where are you fuckers getting the sprouts?

Makro. It's sprout and strawberry season don't ya know!

500g 60bt.

Fancy and nice, I just did up some cheese and chicken soft tacos, and took some chilli out of the freezer and reheated it.

Originally Posted by somtamslap

Where are you fuckers getting the sprouts?

Abused children the world over donate them, along with all their asparagus.