Thread: Dinner

  1. #9851
    Thailand Expat Luigi's Avatar
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    Quote Originally Posted by CSFFan View Post
    Quote Originally Posted by Dillinger
    Treat the wife, half price on eatigo
    I'd go for the duck....
    Sous Vide duck.

  2. #9852
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    Came across some apple sauce today so went and got a some pork and had roast pork with crackling with apple sauce, roast spuds and steamed cauli, carrots and beans smothered in a nice white sauce.
    De fucking licious. Haven't had that in years. I'd forgotten what it's like. Comfort food at it's best.
    Kids loved it too.
    Have roast pork and spuds often enough but the apple sauce and cauli with the white sauce add a little something special.
    "In my professional assessment as an intelligence officer, Trump has a reflexive, defensive, monumentally narcissistic personality, for whom the facts and national interest are irrelevant, and the only thing that counts is whatever gives personal advantage and directs attention to himself."

  3. #9853
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  4. #9854
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    Egg and chips, classic and tasty as fook.

  5. #9855
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    Quote Originally Posted by Luigi
    Got any of that Calzone left Humbert?
    I froze two of them.

  6. #9856
    Thailand Expat Humbert's Avatar
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    Quote Originally Posted by thaimeme
    Veal and other "exotics" are quite available.
    Quite available and readily available are two different things mate. If I want to fry up some veal cutlets I really can't be arsed to place an order online with a minimum of 1000 baht. Besides the link someone posted only sold Osso Buco veal and bones, no cutlets or chops. Not doubting veal can be found but not readily available by any stretch. Anyway it was just a casual comment nothing to demonstate your all knowing acumen on all things.
    This post has not been authorized by the TeakDoor censorship committee.

  7. #9857
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    Luigi's pad Thai got me thinking about a recent khao pad gai, 40 baht, from a little old lady next to the noodle stall.



    Always better on the street (or cooked by L) than any fancy restaurant.
    Last edited by hallelujah; 21-03-2017 at 09:59 AM.

  8. #9858
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    ^ Nothin wrong with a little flied lice

    I always pass on the fish sauce and double down on the manao

  9. #9859
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    Best fried rice in the world is Thai, and I've noticed that it's always better when there are two fat women making and serving it.

    The two fat ladies by my old abode in Bangkok used to put a bit of chili sauce in there too. Arrrrrrooooiiii!

  10. #9860
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    New York Strip, caramelized onions and garlic garnish, jacket potatoes filled with Parmesan cheese, fennel seeds, herbs, topped with sour cream...





    ^ That green Jap spicy sauce makes a refreshing change from mushroom sauce.. (less calories too).

  11. #9861
    Thailand Expat Luigi's Avatar
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    Oh Jaysus, Mary n Joseph.


  12. #9862
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    Quote Originally Posted by Slick
    and double down on the manao
    Myself as well...who'd believe lime juice adds something special to fried rice?


    Quote Originally Posted by NZdick1983
    New York Strip, caramelized onions and garlic garnish, jacket potatoes filled with Parmesan cheese, fennel seeds, herbs, topped with sour cream...
    That looks wonderful, sir.

  13. #9863
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    Quote Originally Posted by NZdick1983 View Post
    New York Strip, caramelized onions and garlic garnish, jacket potatoes filled with Parmesan cheese, fennel seeds, herbs, topped with sour cream...





    ^ That green Jap spicy sauce makes a refreshing change from mushroom sauce.. (less calories too).

    Japanese domestic beef, Richard?

  14. #9864
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    Nah mate, it's Kiwi grass fed (if I recall) 3 big steaks for $17... not bad considering the quality of the meat.

    I only used 1 steak for the 2 of us. Cutting down on meal size/quantities.

    Get cooking Jeff! pop open some ya-dong, c ya in 5. heh,,

  15. #9865
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    Quote Originally Posted by NZdick1983 View Post

    I only used 1 steak for the 2 of us. Cutting down on meal size/quantities.
    Love it! When a New Zealander cuts down on meal sizes, they share half a cow with the missus!

    Green owed.

  16. #9866
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    Out of interest Dickie, roughly what will you be paying for steak/lamb in Japan when you move there?. I've never spent time there (excluding airport transfer) but have always been led to believe quality meat in Japan is a similar price per gram to gold bullion.

    Great meal above BTW, thanks for sharing.

  17. #9867
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    Quote Originally Posted by Headworx
    Out of interest Dickie, roughly what will you be paying for steak/lamb in Japan when you move there?.
    Funny you should mention lamb... just cooked up a mean little roast lamb tonight.

    Lamb is not popular in Japan, so you will pay a premium for it. Most other meat is cheaper in Japan, at least it will be from the markets we will buy from.
    Beef *especially Wagyu, is renowned as the best in the world.

    Here is my little pot roast $10 kiwi...

    Gravy I made from the drippings, added red wine vinegar, red wine, some strawberry jam, and corn starch mixed with a little water to thicken the gravy.

    slow cooked the lamb on a rack in the oven @ 150c for 2 hours - then a further 10 mins @ 200c to build a crust (added butter to help the crust form).

    Bread I bought from a specialty shop (supposed to be the best bread in Auckland) made a simple vinaigrette (olive oil, balsamic vinegar, salt, pepper)...

    Was going to go fancy and top with cheese, tomatoes, etc... simple was already good.











    Last edited by NZdick1983; 24-03-2017 at 02:20 PM.

  18. #9868
    Thailand Expat Luigi's Avatar
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    That's restaurant that is.

    Restaurant is now an adjective.


    Top, top work sir.

  19. #9869
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    Loving the garlic cloves thru the lamb, that combo of flavours just works so well. And the temp probe takes all guess work out of getting the joint to where you want it. Top marks all round.


  20. #9870
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    Quote Originally Posted by Headworx
    Loving the garlic cloves thru the lamb, that combo of flavours just works so well. And the temp probe takes all guess work out of getting the joint to where you want it. Top marks all round.
    Same thing works well with pork....

  21. #9871
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    Thanks mate..

    I stabbed holes all over the meat (stab 'n twist, Jack the Ripper style) then pushed the garlic into the holes (like Dill poking a homo glory hole)...

  22. #9872
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    Quote Originally Posted by NZdick1983 View Post
    Thanks mate..

    I stabbed holes all over the meat (stab 'n twist, Jack the Ripper style) then pushed the garlic into the holes (like Dill poking a homo glory hole)...
    Know the method well!






    Fuck, feel like roast lamb now

  23. #9873
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    Quick n sleazy beef soba stir fry.






  24. #9874
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    I bought one of those too. Actually, we got 10k of Home Pro credit from our mortgage lender so it was free. Christened it at Trang Bike Week and Rollergirl made almost 9k profit on Burgers and Hot Dogs. All made from scratch including the buns.
    Lang may yer lum reek...

  25. #9875
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    Quote Originally Posted by CSFFan View Post
    Quote Originally Posted by Headworx
    Loving the garlic cloves thru the lamb, that combo of flavours just works so well. And the temp probe takes all guess work out of getting the joint to where you want it. Top marks all round.
    Same thing works well with pork....
    Indeed. I did the same with cloves and a ham a couple of Christmases ago. This was it after it had been cooked in cider for 2 or 3 hrs and almost "decloved."



    Really simple and very tasty.
    Last edited by hallelujah; 24-03-2017 at 09:41 PM.

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