Thread: Lunch ... the second course

Edith: I'll be back with a colleague in around half an hour, can you do up a snack?

Edmond: t'be shure t'be shure.

You going for the double trifecta there?

t'be shure t'be shure.

Originally Posted by Edmond

It's the MM air freezer recipe.

2 large breasts
300g of flounce
A small dash of feminism

^ and a bucket load of ignorance

Sausage Saturday

One of the sons over. Needed to run the freezer down a bit so Sausages it is. Also, some veg to use up so Mash, broccoli, peas and carrots with onion gravy with added pepper and Lea and Perrins. My preference is always tinned Toms but i was out voted.

Good stuff. I had a full English with the last of the black pudding I brought from home for breakfast. I do love a bangers and mash though.

Does look good although I'd have to side with the Hal who I'm sat with here in Pizza Express and say that's not nearly enough gravy.

the gravy was on the other side, the pizza looks awful.

Originally Posted by malmomike77

the pizza looks awful.

Needs gravy.

Originally Posted by hallelujah

Needs gravy.

and cooking

a lazy lunch that was utterly fantastic.

Hot and spicy fried chicken breast.

One of looper's sachets of Japanese curry gloop.



To be repeated tomorrow.

Authentic Larb Moo...from a Thai chef, in Bacolod, PI. I miss the stuff.

^ I just love larb moo and have it for lunch at least once a week. This from last week...



But it's good to mix it up a bit.t
Today was pizza with beans. Just when you think things can't get any worse, Korat has become a baked bean desert lately. I haven't seen Brook baked beans for weeks and now Makro has sold out of Fiamma baked beans.

But I found these.



And thanks goes to Ootai for alerting me to the Pizza Company's vegetarian pizzas. They're on the last page of the menu and I'd never looked that far back before.

^SW brand stuff is pretty good...

I've never seen pizza with baked beans before, I might give that a try.

Originally Posted by Topper

pizza with baked beans.

You can't get more than that.

Originally Posted by Mendip

I haven't seen Brook baked beans for weeks and now Makro has sold out of Fiamma baked beans.

Same here. It's Ayam or nothing at the moment.

Coming back to the larb question, do posters prefer larb or nam tok?

I think it's the use of minced meat that gives larb the edge although I would be happy with both.

My larb moo usually has slices of liver in it, although I have no idea if that makes it nam tok.

But coming back to the baked bean question... Shutree, I would rather go 'nothing' than Ayam.

I was lucky enough to pick up a couple of tins of spc 'Aussie made baked beans' from Terminal 21 last week. I've never tried them before but I'm saving them for a special occasion.

Originally Posted by Mendip

My larb moo usually has slices of liver in it, although I have no idea if that makes it nam tok.

With nam tok, the pork is sliced grilled pork. With Larb the meat is minced pork. The other tasty ingredients (spices etc) are mostly more or less the same.

I've had liver in both dishes but Nam Tok usually has a lot more liver than you might find in Larb, and Larb often/usually has quite a lot of strips of pig skin rind added.

Mine was blissfully free of both liver and the pork skin.

Originally Posted by cyrille

You can't get more than that.

It's a Snubbles wet dream

Originally Posted by Topper

I've never seen pizza with baked beans before, I might give that a try.

If you do renounce your American citizenship first.

Originally Posted by Mendip

Today was pizza with beans.

Originally Posted by cyrille

You can't get more than that.

Originally Posted by Neverna

With nam tok, the pork is sliced grilled pork. With Larb the meat is minced pork.

So what would today's lunch be called then? Is it a bit nam tokish? I really should know this stuff after so long in Thailand, but I guess there's no time like the present to start learning, and all that.

I just call it garlic pork.

^
Moo tort gratiem