Who is this Edmond fellow? Is he a professional chef?
Who is this Edmond fellow? Is he a professional chef?
^^ 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.
Black diamonds? I shit 'em.
^ and the Kenwood and Pyrex. Plus his mum's measuring cups
And he loves his pesto does our Lulu
'That's the nature of progress, isn' t it. It always goes on longer than it's needed'. - JCC
We started these after breakfast, using a youtube video.
They smell very nice.
A simple cookie with a glass of milk in the afternoon can be a basic yet tasty snack.
Show him your cookies Cizza
^^^ Bet the Sproglette(who is holding that little spoon) loved them
What's the bread like in Malaysia Dill?
Only ever tried it in the lounge at KL.
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.
Made a paste of fresh ginger and garlic, and marinaded the lamb in a plastic bag in the fridge for a couple of hours.
Browned the lamb in a large skillet with a lid, and added the rest of the ingredients for the sauce.
Made the rice part, removing the large spices when it was finished.
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.
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.
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.
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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