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  1. #76
    Utopian Expat
    Chittychangchang's Avatar
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    Pie, chips and gravy


    Flaming chicken legs and crinkly chips


    The classic Monster Munch sandwich

  2. #77
    'ello 'ello 'ello Luigi's Avatar
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    Quote Originally Posted by Chittychangchang View Post
    Pie, chips and gravy


    I need to start doing food runs to Stoke.


    Good to see Manny isn't the only one that uses plastic cutlery.

    Relax Manny, it's a joke.

  3. #78
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    ^top bloke scran chitty

    OK had another go.

    Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm

    The Blokes' Cookery Thread-p2274643-jpg

    Stood the little cheese soldiers up more evenly spaced and more standing straight to attention.

    The Blokes' Cookery Thread-p2274644-jpg

    Rolling with Coles chilli beanz this time (you might notice that the picture on the tin indicates proper kidney beans but those cheap bastards at coles have actually used heinz beans instead)

    The Blokes' Cookery Thread-p2274645-copy-jpg

    Just to mix it up and keep it fresh and adventurous I am going with a garnishing of Tyrrels cheddar and chive as well as the standard cheesy doritos.
    Attached Thumbnails Attached Thumbnails The Blokes' Cookery Thread-p2274643-jpg   The Blokes' Cookery Thread-p2274644-jpg   The Blokes' Cookery Thread-p2274645-jpg   The Blokes' Cookery Thread-p2274645-copy-jpg   The Blokes' Cookery Thread-p2274645-copy-jpg  


  4. #79
    The Familyman Dillinger's Avatar
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    ^ when did the Russian bird leave you mate?

  5. #80
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    ^Dilli I do not recommend russian food and had to be polite about her mum's cooking

    You need the constitution of a concrete elephant to survive the trials of russian home cooking.

  6. #81
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    Quote Originally Posted by Luigi View Post
    Relax Manny, it's a joke.
    Worried the sensible people will be thinking why TF you're still going on? Too butthurt lately?

  7. #82
    disturbance in the Turnip baldrick's Avatar
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    The Blokes' Cookery Thread-copler-memories_20190227_115119-jpg

    there is some meat if you look closely
    Attached Thumbnails Attached Thumbnails The Blokes' Cookery Thread-copler-memories_20190227_115119-jpg  

  8. #83
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    Quote Originally Posted by Looper View Post
    Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm
    Attaboy. Goodonya.

  9. #84
    The Familyman Dillinger's Avatar
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    ^^^^ Sunday?

    Punty manages it, although he does seem to have a concrete stomach

    ^^ are they grubs?

  10. #85
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    Quote Originally Posted by Looper View Post
    Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm
    While blokey blokes may scoff at unregulated cheese slices, the fact remains that the results are different.
    Blokey blokes will revere a bloke who measures a piece of wood to the fraction of a mm to get the perfect fit for the drawer he's making.
    Blokey blokes need to realise that cheese needs precision too.

  11. #86
    disturbance in the Turnip baldrick's Avatar
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    Quote Originally Posted by Dillinger View Post
    ^^ are they grubs?
    heathen - that is turkish haute cuisine and today at lunch was thankfully my last bowl of it

    I have seat 3d for tk64 tomorrow night which will be skirting to the south of the squabbling wobbly heads while I demolish their best scotch

  12. #87
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    Fok it. I’m eating out for the next week or so. Looking forward to a traditional full English on Friday.
    Thursday night is steak night. Medium rare please, and a large glass of hour red.

    Thats the real way for blokes to enjoy cooking. Although I did like the look and delivery of Dill’s hot pot.

  13. #88
    I'm in Jail

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    Quote Originally Posted by Looper View Post
    Cut the cheese slices into near perfect squares this time and thickness of 4mm + - 0.5mm
    100 coming up soon.

  14. #89
    Hit me wif da Ching Ching
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    ^slow and steady does it.

  15. #90
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    Quote Originally Posted by Looper View Post
    ^slow and steady does it.
    That's not what my wife says.

  16. #91
    Thailand Expat David48atTD's Avatar
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    To LoSo for the cooking thread and maybe a bit too much prep time for here. However ...

    Dave's dodgy green chicken curry cheat ...

    The Blokes' Cookery Thread-20190227_114938-jpg
    Most/any Thai Supermarkets


    The Blokes' Cookery Thread-20190227_115034-jpg
    Just grab the flavour sachets. Place the white/blue one in the fridge. Push all the goop to one edge and cut that corner later.
    It just makes it easier to push out the sachet if the goop has gone like thick honey in the fridge. Waste nothing!


    The Blokes' Cookery Thread-20190228_094519-jpg
    I got a bit keen cutting and peeling and used only 1/2 the pumpkin in the photo


    The Blokes' Cookery Thread-20190228_095128-jpg
    Flavour sachets, Lite coconut milk and sweet Thai basil (optional) from our garden
    don't sweat it if you don't have sweet Thai basil ... it adds a little subtlety to the dish, but not essential.


    The Blokes' Cookery Thread-20190228_095138-jpg
    Thai Lite coconut milk ... accept no imposters


    The Blokes' Cookery Thread-20190228_094842-jpg
    Med-High heat:- Sauté the onions first till then brown (caramelise) in a little oil.
    Maybe butter works, I've never tried it.


    The Blokes' Cookery Thread-20190228_095614-jpg
    Med-High heat:- chuck in the cut up chook.
    Just one breast I used. Feeds three (we have biafran heritage)
    About 7/8 mins should do the trick
    Lower the heat.


    The Blokes' Cookery Thread-20190228_095750-jpg
    (the steam got to the auto focus!)
    Med-Lowish heat:- chuck in the rest of the stuff and ...


    The Blokes' Cookery Thread-20190228_095841-jpg
    Pour in the coconut milk


    The Blokes' Cookery Thread-20190228_100132-jpg
    Add the flavour sachets. Stir in.
    Don't be shy with the stirring as the sachet from the fridge needs to be distributed through out the curry.
    The aroma from the sweet Thai basil is beautiful. Lasts only a few minutes.

    TASTE TEST ... see if it is to your palate. Add more flavorings if required.
    One trick is to add double flavour sachets. The flavour sachets are really meant just for a simple noodle dish but maybe not robust enough for a full meal.
    I'm happy with just the one set of flavour sachets, but individual tastes differ. Also it will be spicier with 2 sets of flavour sachets.

    Wait till the curry starts to boil then ...


    The Blokes' Cookery Thread-20190228_101533-jpg
    Reduce heat and simmer.
    Stir the mixture around the edge of the pan and gently to the center.
    It's the accepted practice, don't know why, but it works.


    The Blokes' Cookery Thread-20190228_102443-jpg

    @ 25 mins the pumpkin is just right, the beans are al dente. If you like them (the beans) cooked a bit more delay putting the pumpkin by 5 mins and extend the cooking time by 5 mins.

    What I do ...


    • Use rice bran oil. I was told that it's cheap to buy and quite good for you. (I have no idea about it's smoke point)



    • Use pumpkin. I had it once in Phnom Penh and liked that twist on what is essentially a Thai recipe.



    • Don't use those tiny, pea sized egg plants ... , nor the larger egg plant. We grow them at home (larger egg plant.), asked swimbo if she wanted then in ... no thanks.



    • We used the long beans from our garden, but, in the spirit of Bachelor Food, I've used frozen beans chucked straight in (in the past) with no problems.



    • Used a light coconut milk. I find that the genuine Thai version of this dish is a little more 'watery' then what is suggested in Western recipes. For something a little thicker, don't reduce for an extended period, use coconut cream.



    • This dish is best eaten straight away. Will refrigerate for a few days, but doesn't freeze well as the coconut milk separates.



    Plate up and serve ...

    The Blokes' Cookery Thread-20190228_103136-2-jpg

    I attended CCC's School of Food Photography and passed with flying colours (I'm crap at this bit ... Puntys not in danger).

    Also I like LOT'S OF SAUCE (don't tell TC) and dip the spoon of rice into it for the flavour.

    ENJOY
    Attached Thumbnails Attached Thumbnails The Blokes' Cookery Thread-20190227_114938-jpg   The Blokes' Cookery Thread-20190227_115034-jpg   The Blokes' Cookery Thread-20190228_094519-jpg   The Blokes' Cookery Thread-20190228_095128-jpg   The Blokes' Cookery Thread-20190228_095138-jpg  

    The Blokes' Cookery Thread-20190228_094842-jpg   The Blokes' Cookery Thread-20190228_095614-jpg   The Blokes' Cookery Thread-20190228_095750-jpg   The Blokes' Cookery Thread-20190228_095841-jpg   The Blokes' Cookery Thread-20190228_100132-jpg  

    The Blokes' Cookery Thread-20190228_101533-jpg   The Blokes' Cookery Thread-20190228_102443-jpg   The Blokes' Cookery Thread-20190228_103136-2-jpg  
    Last edited by David48atTD; 28-02-2019 at 03:21 PM.
    “Someone is sitting in the shade today because someone planted a tree a long time ago”

  17. #92
    Utopian Expat
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    Outstanding effort David, would have been good enough for a thread in it's own right.

    A few more from Chez Chitty...

    Dirty burger and chips


    Chitty Tikka Massala with the leaning tower of pompadoms..


    Jacket potato, steak n salad...


    Stew..


    The dogs dinner...


    Tom Yum Yum..

  18. #93
    Hit me wif da Ching Ching
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    ^Very large doghouse chitty.

    A veritable canine mansion towers!

    Is it split level open plan when the barn doors are swung open with vaulted arched staircase with separate living, dining and sleeping areas?

  19. #94
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    Quote Originally Posted by David48atTD View Post
    Flavour sachets, Lite coconut milk and sweet Thai basil
    Thanks for the accompanying pic. I wouldn't have know what you were talking about otherwise.

    (Just finding a way to boost your thread post count Loopy)

  20. #95
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    Quote Originally Posted by Looper View Post
    Very large doghouse chitty.
    Might be his mushroom cavern.

  21. #96
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    Quote Originally Posted by Chittychangchang View Post
    Tom Yum Yum
    Noodle soup.

    Been eating this 3 tmes a week for 20 years.

    If I live another 50 years as I plan to do then I will put my longevity down to these supercharge chilli noodles in my interview with the local paper.

    Various pastes and sauces. The TY paste on the left has more flavour but the one on the right has more chilli power so I use both.

    The Blokes' Cookery Thread-p2284646-jpg

    2 chillies halved and some chicken stock (and freshly laundered boxers as a backdrop)

    The Blokes' Cookery Thread-p2284647-jpg

    Onions, garlic, ginger

    The Blokes' Cookery Thread-p2284648-jpg

    Noodles..... of course

    The Blokes' Cookery Thread-p2284649-jpg


    boil up all the ingredients until the noodles turn soft then chuck in the capsicum last

    The Blokes' Cookery Thread-p2284650-jpg

    Et viola!

    The Blokes' Cookery Thread-p2284651-jpg

    Sorry I had eaten half of them before I remembered to take the photo.
    Attached Thumbnails Attached Thumbnails The Blokes' Cookery Thread-p2284646-jpg   The Blokes' Cookery Thread-p2284647-jpg   The Blokes' Cookery Thread-p2284648-jpg   The Blokes' Cookery Thread-p2284649-jpg   The Blokes' Cookery Thread-p2284650-jpg  

    The Blokes' Cookery Thread-p2284651-jpg  

  22. #97
    Hit me wif da Ching Ching
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    Quote Originally Posted by Maanaam View Post
    Just finding a way to boost your thread post count Loopy
    nearly there

  23. #98
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    Quote Originally Posted by Looper View Post
    Noodles..... of course
    So that's what they look like.

    ^Getting there.

  24. #99
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    ^I could have resorted to the cheap trick of posting each photo in a different post with a cliff hanger delay for the final steamy hot noodle shot but that kind of lame century chasing tactic is beneath me.

  25. #100
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    ^ I see.


    100.

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