Who is this Edmond fellow? Is he a professional chef?
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Who is this Edmond fellow? Is he a professional chef?
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^^ Have to agree.
Looking at the evidence of the ingredients, we can see lemon (usually lime used in Thailand), the garlic is farang size and not the shitty little small cloves you get in Thailand and 250ml of olive oil that would cost 1492 baht here, but a pittance in Farangland.
Definitely at home with mum. :)
^ and the Kenwood and Pyrex. Plus his mum's measuring cups
And he loves his pesto does our Lulu:)
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Attachment 49633
I managed a peach flan ... base is 6 tablespoons of flour and sugar and 3 eggs....plus baking powder and a pinch of salt.
Quote:
Originally Posted by Troy
Looks darn nice.
looks ok, but where's the starch?Quote:
Originally Posted by Jack meoff
Does look as if the baguette is store bought, though. No oven required.Quote:
Originally Posted by Dillinger
And the pesto is a dead giveaway.;)
Lu.
Some should be crying foul as to the manner in which he has multiniking immunity.:rolleyes:
:ourrules::kma:
Seems like you do not understand the concept of multiniking vs name change...Quote:
Originally Posted by HuangLao
So what are the odds? Edmund becomes the new nick, or Edmund sadly passes from Corona and Lu comes back? That Lu is a tricky bugger, and would use two nicks for nefarious means.. Maybe....:smileylaughing:Quote:
Originally Posted by TheRealKW
Hello. Thanks for the compliment.Quote:
Originally Posted by Bettyboo
The closest I ever got to being a chef was an after school kitchen porter job in the 1960s.
We've had a lot of practice since retiring. That salmon was B59 in Lotus. It's not what you've got, it's what you do with it.
Does your siamese twin take it in turns chopping, or does one hold and one chop?Quote:
Originally Posted by Edmond
Either way, if Mao had created that dish it would have lots of dried herbs shaken over it that you'd need to pick out of your teeth.
Smeg has mentioned his love of salmon many times.
Do people really use those measuring spoons? Heaped desert and teaspoon does for me.Quote:
Originally Posted by Dillinger
I bought a set a few month ago hoping that it would improve my cooking.Quote:
Originally Posted by Troy
Unfortunately it became like Betty's guitars.. Just hanging on the wall..
We started these after breakfast, using a youtube video.
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They smell very nice.
A simple cookie with a glass of milk in the afternoon can be a basic yet tasty snack.
Two cookies and two glasses of milk, surely?Quote:
Originally Posted by Edmond
Show him your cookies Cizza:)
^^^ Bet the Sproglette(who is holding that little spoon) loved them:)
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^ NO!
https://teakdoor.com/images/imported/2020/04/54.gifQuote:
Originally Posted by lom
You are sounding very much like the wife - she is trying to stop my buying a lovely guitar, and she's putting up quite a fight...
What's the bread like in Malaysia Dill?
Only ever tried it in the lounge at KL.
Same as Thailand really. Some are sweet, the staple is that wholewheat stuff, there are boulangeries...Although here you can get Mighty White too:)Quote:
Originally Posted by Jack meoff
Quote:
Originally Posted by Edmond
We both felt that this was passable emergency food, so we stocked up on the emergency salmon for our deep freeze.Quote:
Originally Posted by Edmond
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We can always turn it into cat food if our moggy spots it.
At B59, it's probably cheaper than cat food. ¯\_(ツ)_/¯
No doubt its lil ole Lu now.
He's took that pic from the kiddies seat:)
^Couple of points on Lulugate.
1/ He/she is claiming to be in Jomtien but who the fuck would live here and shop at Tesco when there's about 5 way better Supermarkets within easy driving distance (as you know)
2/ He/she claimed it was raining heavily in Jomtien yesterday after Loytoy said it was hammering down on the DarkSide, but we had nothing more than a few showers.
Whoever it is has great taste in food though :)
Rather than do a seperate thread, I'll tag today's effort on to this one. Been a while since I've done anything Indian, so that was today's choice. One of my favourites, a Lamb Biryani, and for non meat eating M'Sahib, a Red Lentil Curry with Saffron Basmati Rice.
I used lamb steaks, which I de-boned and trimmed off the fat, and cut into small cubes.
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Made a paste of fresh ginger and garlic, and marinaded the lamb in a plastic bag in the fridge for a couple of hours.
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Browned the lamb in a large skillet with a lid, and added the rest of the ingredients for the sauce.
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Made the rice part, removing the large spices when it was finished.
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Then it was into a baking dish, half the lamb on the bottom, topped with half the rice, then repeat and into the oven for about 45 minutes, during which I made up a cucumber raita and put in the fridge.
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M'Sahib's lentil curry and rice was pretty straight forward, so won't labour the process here. I'd had a rush of blood to the head this morning and thought I'd knock out a lemon meringue pie. Must be 20 years if not more since I've made one of those.
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The end result was OK, though I struggled with the pastry making due to the temperature here. From memory, you need to make pastry in a cool environment/cold hands etc, and that ain't gong to happen here.
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Also the lemon filling, though again tasty, was just a little too wet. All that said, M'Sahib became a fan, and the leftovers are definitely her property.
Anyway, we ate.
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