top tip.makes em nice and crispy.:)
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top tip.makes em nice and crispy.:)
^^
^
Chickens are not all bad.
I slipped a cheeky chicken schitzel in amongst my fish fillets to be a bit daring and different with my breadcrumb gentleman's selection evening platter
Dipping sauces are Peri Peri for the chicken and Tartare for the fish (naturellement)
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Does dinner get any easier than bunging breadcrumbed things in the oven and then drinking a cider while they turn brown and crispy in the oven?
Is 4 hours in the oven allowed in this thread?
Chuck rack o ribs in oven dish.
Chuck in bbq sauce, liquid smoke, mustard, soy sauce, honey, pepper, rosemary and stock so they're covered.
Cover the oven dish with foil and set to 100c for 4 hours.
Might be back later after 4 hours of beer drinking to take off the foil and set the temp to nuclear for the final 5 minutes. :)
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4 hours?!
Flippin' 'Eck!!
lovely. Where's the carbs?
In the beer.
I am really getting the hang of this gordon blue frozen pizza malarkey.
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Spin the pizza round 5 minutes from the end to get it evenly brown if your fan oven favours one side.
I have been addicted to super spicy Tom Yum soup since discovering Thailand on a business conference jolly exactly 20 years ago this month.
I had been making Tom Yum noodle soup 1 bowl at a time for 19 years before a blokish brainwave struck me...
Why not make a big pot of soup once a week and then save the 15 minutes cooking time for 6 out of the 7 days...
Now I make 3 litres of double strength Tom Yum broth and then dilute the daily portion 50/50 with water before adding chopped capsicum and kidney beans for a daily prep time of under the regulation 90 seconds.
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It used to be noodles but I decided to switch it to healthier beans at the same time as I had the time-saving brain bomb - and that also saves time as the beans are ready to eat and that saves on the noodles 2 minute boiling time.
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I always drink icy milk with Tom Yum soup as it is poppin hot and gets your brain cells cracklin and your nose runnin.
^Tom Yum paste (2 varieties mixed) + chicken stock + tamarind paste + garlic + onions + ginger + fit sot + dark soy sauce + birdseye chillies
I must have consumed hundreds of gallons of this bewitching brew over the last 2 decades.
3 hour @ 125 braised steak and onions using NZ Tenderloin which is very tender already and almost insane to use as braising meat. But when you paying under 400 Baht a Key for it, why not...
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Falling apart and melts in the mouth, worked out as planned.
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Is it worth the fiery pain on the tongue, the teary eyes, and the runny nose?
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Yes! 555
Thank you Korean Fire Noodles.
Surf and Trough. :)
Toms, Garlic cloves, Pimenton, Pickled Jalapenos, Herbs, Cumin. Hot Sauce, Honey and Soy Sauce.
Baby ribs boiled gently first and then a slow cook - Fish Fingers and Tartare Sauce.
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^Looks good
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Bachelor's best friend
^ These days in civilised countries you can get frozen mash, but whisper it, KW got quite upset over it. :)
I can't remember: Are potatoes in Thailand worth a thing mash wise ?
^ Never in all my years have i had mashed tatties apart from in a potato croquette in Thailand, weirdly.