Thread: Lunch ... the second course

Very nice. Mine not so photogenic. Meat and 4 veg or 5 if you add the potato and i just made another batch of Sauerkraut and forgot to add some

That time of the quarter, so a 90 day report to Phuket Immigration today. Very simple, don't even get out of the car with their 'drive thru' facility, and at nearly 11.30, not even a queue! Anyway, great weather as always this time of year, so a 10 minute or so drive to Khao Khad on Cape Panwa afterwards for some refreshments. In spite of a whole heap of new developments in the area, still relatively unspoilt, and this particular beach bar still sells small Chang and Leo for 70 baht (80 for Singha, 90 for Heineken/San Miguel). Mainly a meat eater at home, so join M'Sahib in fish/seafood when we eat out.













Life is good......





M'Sahib pondering whether to take this beach cat home.

I'm knocking up Fish Pie as the weather isn't conducive cold seafood and there is no beach life is good, both of you enjoy it

Living the dream PAG!

Very nice PAG and all looking well!

With the alcohol ban last night and today (advance election voting reason), weren't planning on going out today, however friends touched base with M'Sahib and we ended up picking them up, taking them to a regular restaurant of theirs on Rawai seafront. Naturally, when we got there it was closed, as were many others. No problem, a decent Italian place, Locanda del Pescatore, not far away was open. Decent pasta dishes, with M'Sahib having her favourite pizza with anchovies. Would have been great with a beer and some wine, but sadly not.

^ they look good, decent size portion too

Originally Posted by NamPikToot

^ they look good, decent size portion too

Indeed, the pasta was obviously homemade, properly al dente, with the toppings being king prawn, smoked salmon, and crab (not together). Circa 500 baht/plate which was fine given the quality and portion size.

I've become quite fond of these NZ Talley's frozen veg.






I guess I could be called a .... talley-hoe.

^

Indeed, though I buy the Talley frozen peas and carrots seperately rather than the mixed veg, and hence bypass the sweet corn. Today I used the last of what was some Aro (Makro own brand) mixed veg with a previosly baked chicken breast which I sliced a pocket into and stuffed with grated cheese and fried in butter, and some mashed sweet potato.

Looking well Pag.

Brunch with a view....




Two Cappuccinos, two expressos and this..




Guess the total cost?

Originally Posted by Joe 90

Looking well Pag.

Brunch with a view....




Two Cappuccinos, two expressos and this..




Guess the total cost?

Was it 7 pounds 77?

^ With all these photo quotes, you haven't been drinking Beer Lao lately, by any chance?


I'm not sure what a 99 baht Silom Irish bar breakfast exchanges to in GBP, but I'd go with that. Presuming the 'expressos' came quickly.

A follow on to my recent 'Asian' cottage pie theme. Today another Korean minced pork with mixed veg, topped with mashed sweet potato. This time though, as I would normally do with a 'regular' cottage pie, this one was 'thatched', i.e. topped with grated cheddar cheese. Note the resizing of the photos so they should load quicker.

Lunch out with M'Sahib today, at MIMA, a Mexican restaurant just around the corner from the gym I now use. This is very Beef Birria Burito which was pretty good.

^^ do you not find gochujang and sweet potato makes it too sweet. On cottage or sheppards pie when i reheat it i always splash it with malt vinegar to give it some bit to cut throught the richness.

Originally Posted by NamPikToot

^^ do you not find gochujang and sweet potato makes it too sweet. On cottage or sheppards pie when i reheat it i always splash it with malt vinegar to give it some bit to cut throught the richness.

Yes, definitely on the sweet side, but I like both flavours so not a problem for me.

That burrito does look very good.

The terrible twosome that are Teeny and Kiddo are out for the evening in Central, I was thinking of doing similar downtown, but now picking up some IPAs and ordering a Mexican delivery is winning.


It was still cold this morning, so decided to do a final pork stew of the cold season.



600g of pork collar diced, then floured n fried, to be added once everything else was slow cooking in the clay crockpot.



Gotta have some sourdough n butter







2 hours or so and all the fat has melted and the pork melts in yer mouth




Mmmm. Oxo-Cube-Alicious.

That looks good.

Just the right thickness.

^^

Indeed, looks great. Apart from the pork, what else is in the stew?

Originally Posted by PAG

what else is in the stew?

Spray of oil into the crockpot, set to High, then:

around 6 garlic cloves crushed and minced,
3/4 of an onion diced
some cumin seeds
some oregano
some chili powder
some paprika powder


2 carrots and 3 potatoes peeled and diced, parboiled.
when almost done, remove some water so you have the right amount for the stew, add 2 Oxo cubes and a few teaspoons of sugar, continue to boil until cubes are fully dissolved


Chuck a can of tinned tomatoes into the crockpot
Chuck in yer pot of parboiled potatoes, carrots and Oxo Cubes.

Toss the pork cubes in flour, fry to sear, chuck into the crockpot.

Once it bubbles set it to low.

2 hours or so later, check the pork is melt in yer mouth, add salt and pepper to taste.

B0b's yer unlce, Lulu's yer aunt.

Looks good Lu!

Batch cooking today.

Lamb steaks, garlic mash, green beans, cup mushrooms with gravy.

30 minutes to cook , £2 a box.

Rib of beef stew and dumplings.

Ahhhh a wonderful bowl of Kanom Jeen Nam Ngiew courtesy of my wife.

Looks great!