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Thread: Dinner

  1. #16426
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    Quote Originally Posted by SKkin View Post
    Now there's something I can't handle...or okra in any form for that matter. Don't do collard greens either...
    What about chitlins?



    No noober is is not my pic.

  2. #16427
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    Quote Originally Posted by bsnub View Post
    What about chitlins?
    just so others know what we're dealing with here:

    made from the small intestines of a pig
    No thanks.

    On that dish I'd eat the cornbread and the bacon on steroids...or is that fatback? Possibly the orange things in the back left(sweet potato?).

  3. #16428
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    ^^ No problem with anything on that plate #ironbucketbelly

  4. #16429
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    ^ I like most beans/legumes, but black-eyed peas just don't get me excited.

  5. #16430
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    Quote Originally Posted by SKkin View Post
    ^ I like most beans/legumes, but black-eyed peas just don't get me excited.
    They're the best there are...

  6. #16431
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    Today's lunch, homemade Butter Chicken Curry........






  7. #16432
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    Looks the real deal.
    Well done PAG.

  8. #16433
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    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

  9. #16434
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    ...I remember trying chevaline in Algeria: a glue factory reject, disgusting in texture and taste...even with gobs of harissa...

  10. #16435
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    I tried it Paris 1974
    Iceland 2016 UK fish fingers.

    Fucking disgusting.

  11. #16436
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    ^^^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.

    6
    Last edited by SKkin; 16-09-2018 at 10:53 PM.

  12. #16437
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    Honestly , I can't imagine a Thai having the patience to make Lasagna.

  13. #16438
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    ...*cough*...I don't think his wife is Thai...

  14. #16439
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    OK, missed that.
    He's married to Jamie Oliver.

  15. #16440
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    Quote Originally Posted by tomcat View Post
    I don't think his wife is Thai...
    I reckon it's PAG.

  16. #16441
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    She's merkin of german-italian heritage...

  17. #16442
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    Beef rendang

    Some of the ingredients here:



    About halfway through the cooking (you'll see the colour darken as it nears completion as a "dry" rendang).



    Almost there (ready to eat now if you prefer it "wet").



    Served with the sugar and spices caremalised around the meat in the final, integral, process:

    Attached Images Attached Images

  18. #16443
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    Quote Originally Posted by Jack meoff View Post
    Honestly , I can't imagine a Thai having the patience to make Lasagna.
    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.

  19. #16444
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    ^^ That beef looks damned good!



    Quote Originally Posted by Headworx View Post
    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.
    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?
    Last edited by SKkin; 17-09-2018 at 06:22 AM.

  20. #16445
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    Quote Originally Posted by SKkin View Post
    It doesn't seem to cause her too much trouble to make.
    ...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...
    Majestically enthroned amid the vulgar herd

  21. #16446
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    Quote Originally Posted by tomcat View Post
    I use a mixture of different cheese varieties (mozzarella, ricotta and parmesan)
    She uses ricotta most of the time, but believe it or not, I actually prefer it when she makes it with cottage cheese. Ever tried that in lasagna? She then puts mozzarella and parmesan over the top layer.


    Quote Originally Posted by tomcat View Post
    safely stored in the freezer.
    oh no...

  22. #16447
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    Quote Originally Posted by SKkin View Post
    Ever tried that in lasagna?
    ...no: if no ricotta is available, I don't make lasagne...
    Quote Originally Posted by SKkin View Post
    oh no...
    ...never fear: my Italian grandmother stored her summer-made sauce (fresh tomato season) and thawed it out for family holiday family feasts: always joyfully consumed...

  23. #16448
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    Stovies

    Lorne sausage for the meat.

    Attached Images Attached Images

  24. #16449
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    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.

  25. #16450
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    We call it bubble n squeak

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