I don’t need a picture to see it’s a 1/3 of its original size and brown/black all the way through. Must have been like chewing on cement.
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I don’t need a picture to see it’s a 1/3 of its original size and brown/black all the way through. Must have been like chewing on cement.
Larb moo today... with added liver (to keep the theme going...)
Larb moo would be in my top five things about Isaan, although I'd have to think awhile for the other four.
https://teakdoor.com/attachment.php?...3&d=1742297406
Rice bunnies.
Sticky rice.
BBQ’d pork skewers.
Khmer Temples.
^ Those four don't make my list.
I've never been too fond of sticky rice and find that the pork (and chicken) on those skewers always seem to be spoilt by an over-sweet glaze.
Having grown up in the UK with it's plethora of Roman ruins, medieval abbeys and Norman castles, I must admit that I find Khmer Temples a bit shit (and repetitive :)). See one, you've seen them all.
I had to Google 'Rice Bunnies'
These people hold little interest for me.Quote:
Rice Bunny
A white woman who is exclusively attracted to and prefers to date Asian men. A white girl that has sex with Asian men.
I think that pad krapow vua could make my list, if it's an Isaan dish?
Today it was tongue for lunch, which I also like.
When I was a kid, one of my favourite sandwiches to take on fishing trips was pressed ox tongue with tomato sauce.
https://teakdoor.com/attachment.php?...8&d=1742433243
I like tongue too, but cocked long and slowly. Incidentally we have the odd rice brummie on here
^^Angkor is fantastic.
^ Wat?
(That's my Khmer temple joke)
Yeah, so I've heard. I hope to get there one day.
I've been to the ruins at Phimai which were OK I guess, and seen a few piles of rubble that were rumoured to be old temples and that put me off.
Maybe I should be a bit more positive?
He's right as usual, Bayon compare!Quote:
Originally Posted by cyrille
boasterQuote:
Originally Posted by malmomike77
cybil takes everything quite literally mendy you usually have to explain the jokes and the gags to him. He just doesn't get it otherwiseQuote:
Originally Posted by Mendip
I've been several times. It never gets boring.Quote:
Originally Posted by david44
Lunch alfresco..
https://teakdoor.com/attachment.php?...3&d=1742544858
You really dialed that one in.
Definitely sandwich time.
Not like your usual horology show
etc.
I'll give you that.Quote:
Originally Posted by cyrille
2Kgs, 6 Ribs for lunch tomorrow will maranade in the rub
Attachment 123249
one per person and 2 left over for the Dills
^ I've got a wooden spoon/spatula kind of thing just like that and it's probably my favorite kitchen utensil.
I can't get onto the last page of the dinner thread so will have to post up today's lunch instead.
Today I was just relaxing when the wife plonked the lunch on my lap.
'Yam naem' I believe it's called.
https://teakdoor.com/attachment.php?...0&d=1742708183
Among other things, it seemed to have rice, pork rind, bits of sausage and peanuts mixed in. And strangely enough, despite there being no sign of any chilli it was so spicy that after a couple of mouthfuls my tongue felt like it was on fire and I had to bail out.
https://teakdoor.com/attachment.php?...9&d=1742708173
I played it safe and had a lamb sandwich for my second lunch.
https://teakdoor.com/attachment.php?...1&d=1742708193
You could have posted it in the manwich thread.
You would never survive oop norf, you big poof.Quote:
Originally Posted by Mendip
:)
I went to the market yesterday and had some Uzbek lamb samsa (like samosas but better), Uzbek plov and some Russian pelmeni.
And some beer. Lots of beer.
One of the Uzbek women - that half Asian half western look - is a bit fit, so I might go back for the 257th time.
:)
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One Euro 50 a pint here (8 Euros in the old town where all the stags and tourists go).
Very nice Hal, no wonder you spend all night on the shitter.
A light lunch today..
https://teakdoor.com/attachment.php?...2&d=1743090737
Quite alarming is it Tug Hour, ChewDoor or Howdy Mars Piglet?Quote:
Originally Posted by cyrille
No one can accuse you of being "second rate", nor a Mickey mouse "Wind up " merchant.
Cy's Role Ex "one to WATCH"
Hard to evaluate without pix of the dumpllings.Quote:
Originally Posted by hallelujah
Do you find pastry and beers causes you to shed more wait that wegula Fappin?
Carbonara with the last of the Roman acquired guanciale.
Attachment 123426
Eggs, cheese, guanciale, salt and pepper.
Proper.
No fucking cream or sugar.
That looks ok and quite edible.Quote:
Originally Posted by Joe 90
Tell us who helped you.
:)
Is it me...or am I the only one that noticed [or mentioned thereof] Mendy's slight chubby while enjoying lunch in bed.
Nonetheless, keep up the good work within the confines of this always stimulating thread.
Wheres the meat?Quote:
Originally Posted by hallelujah
Quote:
Originally Posted by armstrong
Right there in the photo.
Basically, it's moo grob, but from the cheek- guanciale.
Made a pork stew in the week with little salami sausages that I added to the porky goodness.
Was fit.
Attachment 123428
No repetitive slop in this house (although it does look a bit sloppy).
:)
Sorry to disappoint, but it's just the way my shorts hang.Quote:
Originally Posted by HuangLao
Not boasting, but if I had a stalk on it would be pretty obvious!
Like my mum, i don't waste. Always use the bones and carcases for soup or stock. Roast leg of Lamb, bone gets used for a soup with onion, garlic and soy and pepper, enough for 3 bowls which most people throw out. Twas lovely for lunch with crusty bwed and butter as its turned chilly today
Attachment 123802
Left over pulled pork and some roast lamb, had carrots and potatoes to use up so its sheppards cottage pig sty pie, i think
Attachment 123823
threw this onto some sweated red onions, added peas
Attachment 123824
top with mash
Attachment 123825
bobs you mothers
Attachment 123826
Looks very nice, but no cwusty bwed?
You've reminded me that I still have a bag of my all purpose spag bol/cottage pie mix in the freezer. I'm going to spoil the daughter tomorrow!
not with sheppards cottage pig sty pieQuote:
Originally Posted by Mendip
Inspiring Nammers!!
Crusty bread with Shepherds pie:ourrules:,the only accompaniment should be a few baby beetroots.
I feel like Shepherds pie now.
All depends what mince I can rescue from the bargain aisles tonight
It might be a ShepherdsStyMoo pie:)
Seeing as though it's traditional to have lamb at Easter I rustled some chops up with all the trimmings..
https://teakdoor.com/attachment.php?...6&d=1744901038
9.5/10
Chops could have been bigger.
My landlord works as a mechanic at a fish factory and left some rather tasty looking fish in the fridge.
Im going with haddock but who knows.
So I decided to make Moqueca which is a Brazilian Fish Stew/Soup.
Here’s fit ye’ll be needin:
https://teakdoor.com/attachments/the...-img_5047-jpeg
https://teakdoor.com/attachments/the...-img_5048-jpeg
Marinade the fish in lemon juice with minced garlic then heavily season with S&P.
https://teakdoor.com/attachments/the...-img_5049-jpeg
Bang that back in the fridge and get to work with your onions, red pepper and tomatoes
https://teakdoor.com/attachments/the...-img_5050-jpeg
Get that going with a generous sploosh of EVOO
Add spring onion green ends
EDIT: Add 1 tablespoon Paprika and red chili flakes to your preference. A lot for me.
https://teakdoor.com/attachments/the...-img_5051-jpeg
add coriander
https://teakdoor.com/attachments/the...-img_5052-jpeg
TBC
Split that lot in half and spread one half out in the pan
https://teakdoor.com/attachment.php?...d=124246&stc=1
Place your fish on top
https://teakdoor.com/attachment.php?...d=124251&stc=1
Then cover with the other half
https://teakdoor.com/attachment.php?...d=124250&stc=1
Add a can of coconut milk then bring to a simmer
I added mushrooms at this point but they are not part of this dish traditionally
https://teakdoor.com/attachment.php?...d=124248&stc=1
Reduce heat, cover and cook for 15 minutes
https://teakdoor.com/attachment.php?...d=124249&stc=1
Stick yer crusty bread in the oven.
https://teakdoor.com/attachment.php?...d=124247&stc=1
Give is a stir to flake up the fish
https://teakdoor.com/attachment.php?...d=124252&stc=1
Garnish with coriander and serve with crusty buttered bread
https://teakdoor.com/attachment.php?...d=124253&stc=1
Delicioso!
Looks great do you deliver?
would flaking earlier help the fish absorb more of your tasty sauce.
While I like steak veal and wild boar the finest meal I ever had was a basque Sopa de Mariscos similar to yours but with shrimp lobster and crab and a pinch of saffron.
The fish was only in for 15 minutes and I was surprised how well it flaked to bits when I gave it a stir.Quote:
Originally Posted by david44
I kept it on heat for another 10 minutes after that while I waited for my bread to bake.
It was bloody tasty, highly recommended.
I guess that I forgot to add that I added a tablespoon of Paprika and a decent amount of chili flakes.
Looks bloody tasty