What about chitlins?
https://teakdoor.com/images/imported/2018/09/803.jpg
No noober is is not my pic.
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What about chitlins?
https://teakdoor.com/images/imported/2018/09/803.jpg
No noober is is not my pic.
^^ No problem with anything on that plate #ironbucketbelly
^ I like most beans/legumes, but black-eyed peas just don't get me excited.
Today's lunch, homemade Butter Chicken Curry........
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Looks the real deal.
Well done PAG.
Mongolia is famous for its horses, so what better way to celebrate that by eating one, well part of one. The dish was very gingery, but the horse flavour was still there- had it a few times in France, I really like it- if you like game you will love it. It was served on large flat noodles stuffed with veggies
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...I remember trying chevaline in Algeria: a glue factory reject, disgusting in texture and taste...even with gobs of harissa...
I tried it Paris 1974
Iceland 2016 UK fish fingers.
Fucking disgusting.
^^^ok...stop this bus, I want to get off... :( Surely that "Mongolian Beef" I had the other day wasn't...?
I'm having a nice slab of my wife's leftover lasagna for lunch.
https://teakdoor.com/members/skkin-al...916-113412.jpg6
Honestly , I can't imagine a Thai having the patience to make Lasagna.
...*cough*...I don't think his wife is Thai...
OK, missed that.
He's married to Jamie Oliver.
:smileylaughing:
She's merkin of german-italian heritage...
Beef rendang
Some of the ingredients here:
https://teakdoor.com/attachment.php?a...id=20083&stc=1
About halfway through the cooking (you'll see the colour darken as it nears completion as a "dry" rendang).
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Almost there (ready to eat now if you prefer it "wet").
https://teakdoor.com/attachment.php?a...id=20085&stc=1
Served with the sugar and spices caremalised around the meat in the final, integral, process:
https://teakdoor.com/attachment.php?a...id=20086&stc=1
I can't imagine Foreigners having the patience to either!. Have made it a few times at home and never again, way too time consuming and messy and it never did come out perfectly. Fuck that, there's an Italian restaraunt evey few hundred meters in Pattaya so it's a dish best left to people who make it for a living daily.
^^ That beef looks damned good!
My wife's lasagna is better than any I've ever had in a restaurant. I'm spoiled...and fat. :)
It doesn't seem to cause her too much trouble to make. I'll stick to burning meat myself.
edit: That said it's always better the first time around. She was at work today and I was left to my own devices. So...there was some of that left in the fridge, gave it a good nuking and there was lunch. Spattered a bit all over the plate... but who cares about that?:rolleyes:
...of course not, particularly if the tomato sauce (with or without a ground pork/beef mixture) is already prepared and safely stored in the freezer. I use a mixture of different cheese varieties (mozzarella, ricotta and parmesan) rather than a bechamel sauce and a layer of fresh basil leaves in the middle of the construction...
Stovies
Lorne sausage for the meat.
https://teakdoor.com/attachment.php?a...id=20131&stc=1
Americans call this hash if this is it..
Stovies is a Scottish dish based on potatoes and meat. Recipes and ingredients vary widely, but the dish always contains potatoes, onions, other vegetables, sausages, roast beef, minced beef or other meat. Stovies is thus a dish intended to use left-over food.
We call it bubble n squeak :england: