Mine was blissfully free of both liver and the pork skin.
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Mine was blissfully free of both liver and the pork skin.
It's a Snubbles wet dream:)Quote:
Originally Posted by cyrille
If you do renounce your American citizenship first.Quote:
Originally Posted by Topper
:puke:Quote:
Originally Posted by Mendip
:bryce:Quote:
Originally Posted by cyrille
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.Quote:
Originally Posted by Neverna
I just call it garlic pork.
https://teakdoor.com/attachment.php?...1&d=1666756884
^
Moo tort gratiem
One of my best mate's favourites. He goes to a particular lady at the night market in Trat for pla muk kratiem and she always adds extra garlic; he fucking reeks for the rest of the night with that and his Chang breath. :smileylaughing:Quote:
Originally Posted by pickel
^ Luckily I don't drink Chang!
So I am sitting here waiting for the audience to arrive for our conference call and I decided to come by this thread. However then I see this. WITFH......I verp'd. Especially the pic of the runny beans hitting the pizza.Quote:
Originally Posted by Mendip
I like both but prefer Nam Tok Moo because I eat it with Khao Niew and I use the Khao to pick up the meat. Just easier and less liver. Larb has more in general. They just grind it up as a filler.Quote:
Originally Posted by hallelujah
Amen to that. My wife knows I hate Liver or any other entrails in my meals. I mean who wants to eat a blood filter with their meal..Quote:
Originally Posted by Topper
OK, Meeting time.
Enjoy your lunches. I had Kanom jeen nam ngiaw for lunch. :)
Ranchero enchiladas at a mex place.
Breathe easy, Mendip. Makro has just restocked with both Watties Lite and Fiamma. No Brooks yet.Quote:
Originally Posted by Mendip
To be honest, this wasn't as good as it looks! :)
I made the schoolboy error of plating everything up before the microwave and the sausage roll was sizzling while the beans were still only lukewarm. And then I had to add the cheese to melt...
https://teakdoor.com/attachment.php?...3&d=1666935012
Where do you get your sausage rolls?
Just asking cos I know a guy...
Jesus wept…
^ Then Puked.
Looks delicious.
I went vegetarian yesterday with a baked potato, beans and cheese.:bananaman:
Probably cheaper to eat out with the amount of cheese I used...
Define "Baked Potato"..... like in an oven or a 7 minute microwave nuked potato. :)Quote:
Originally Posted by armstrong
Do you see a different picture then I do? Partially unmelted whatever cheese, soggy bread, some frozen deep fried mystery meat rolls.Quote:
Originally Posted by armstrong
Had a lovely homemade spaghetti from the condo freezer with jogging girl post exercise. For some reason I told her it's actually pronounced spa-gooo-ti in Italian. Then had her practice this correct pronunciation.
She now calls it spa-gooo-ti, and will probably do so the next time she's eating/ordering it with people.
Is it wrong to do this?
^^ English vintage Cheddar... the best cheese in the world!
And there's nothing fried on that plate...
Im seeing the same picture. Belongs in the blokes cookery thread. Having said that now that im currently doing 100% of the cooking for me and the kids while mrs bld is in hospital ive noticed my kids dont like veggies whatsovever. The youngest dude a little bit but the 15 year old no. So pototoes feature largely . A few days ago i googled and went at it. 30 minutes boiling drain rub in oil with salt n pepper wrap in foil 1.5 hours on the oven.turned out ok . Smothered them bad boys in butter and i had already fried a shitload of bacon to to go in there. They resisted the sour cream the little ungrateful fookers. But yeah. Something different to do with spuds if all they wanna eat is spudsQuote:
Originally Posted by Stumpy
Wait just a minute there my dear friend Mendyamundo. Those pork fluffy meat things have a casing that lends itself to being deep fried. Clearly they are not fresh nor homemade. I am guessing deep fried, flash frozen, defrosted by The ocean captain, heated up in a microwave and served with canned beans and the cheese you call the best in the world.....Which of course is arguable...... :)Quote:
Originally Posted by Mendip
YesQuote:
Originally Posted by BLD
Kids are picky and conservative "I'm very sceptical with trying out that new and potential very dangerous piece of nutrient" bastards.
Our girl do not eat potatoes (they'll be thrown up if I tell her to) but there is pasta, rice, bread and fries, so that's alright.
My sorrow is that they are sauce/gravy sceptics.(unless thai).
Which means that I, due to my lazyness, rarely get my favorites.
Veggies ?
Maybe I mentioned it before: My boy told me that he wasn't a Vegan :)
So we were in Macro yesterday and I saw what looked like OK ham , on the label it said " Smoked Ham" , I got a bit excited as I love a ham and tomato sandwich. Got home , opened the packaging , and took a slice for a taste.
WORST ham I ever ate!!
I thought I would try to save it by toasting it up and serving in a Ham and egg sandwich with a bit of melted cheese , but the ham was beyond redemption IMO. Grrrrr..
This is the second ham the dogs will be eating.
In all of my years in Thailand I have yet to find a half decent ham.
If you have the time, do it yourself.Quote:
Originally Posted by Buckaroo Banzai
I couldn't eat the Isaan sausages, so started up my own production.
Fun and satisfying....and you can have a few beers while you compose and produce sausages worth a month's consumtion
^^^ Ha!
A sausage roll is baked, not fried... although the distinction as far as health is concerned is probably moot. The fried appearance came after I over-microwaved everything.
Mate, you have to appreciate that sometimes I post a lunch pic purely for the reaction... and you rarely fail to disappoint! :)
Of course the 'best cheese in the world' is purely subjective but I would put the case for a vintage English Cheddar cheese up against anything else... Dutch, French, Italian etc etc cheese just doesn't compare for me, but maybe I'm a bit a bit biased.
I much prefer a grated Cheddar on a spaghetti bolognase (Speg Bol?) to a Parmesan, but it's all down to taste.
Anyway, tonight is Shepherd's pie and I'll be interested in your opinion... my guess is UK posters will like it... US not so much.
And the outside is the last to cook in a microwave. :smileylaughing:Quote:
Originally Posted by Mendip
^^ Snubs is a big fan of English cheeses, especially cheddar.
Have a go at showing Mendy how to make a shepherds pie.Quote:
Originally Posted by BLD
Maybe bet him, he's not much better than Chitty:)
I keep meaning to make a cheese and potato pie that I have find memories of as a kid. That's a nice easy one for ya.
Have you got an airfryer yet?
Don't tell anyone but all my kids food comes outta that...Gamechanger and will save you heaps of time in the kitchen.
When our mom was in hospital, pops used to make what he'd call Cowboy Dinners, which was just fukkin beans and sausage on toast every day:)
Well ya know I gotta be honest. The day you post up a meal that isn't runny slop whether it be for bfast, lunch or dinner will be a moment for TD chronicles.....Quote:
Originally Posted by Mendip
:biggthumpup:
We all wait for the next meal......
You'd be amazed how many kilos of potatoes go into making a cottage or shepherds pie topping!
You might even get a couple of meals out of it depending on the size of your tefal tray.
Can make from scratch in under an hour.
Serve with, American baked beans, English garden peas or Ozzie beetroot.
Get onit like a car bonnet BLD!:bananaman:
Cottage pie
About One?:)Quote:
Originally Posted by Joe 90
To feed 6
^^ I'm happy to be amazed and look forward to it.
Pray tell, Joe... but surely it would depend on the size of the pie?
All depends on how many one is catering for and how big ones freezer space is, so many variables.Quote:
Originally Posted by Mendip
At the top end if the spectrum we have 550kilos of potatoes!
Guinness World Records also recognized the world record for the largest potato pie: IT weighed 5.37 tonnes (11,858 lb) and was made by the District Municipality of Carmen de la Legua Reynoso.
The beefy dish was made for the Good Food Channel's Monster Munchies show, which challenges teams of foodies to a supersized cook-off.
The winning pie consisted of:
■ 450.5 kilos of beef (the equivalent to five front ends of beef)
■ 550 kilos of potatoes
■ 100 kilos of carrots
■ 100 kilos of onions
■ 25 kilos of celery
■ 10 kilos of garlic
And licensee Piers Lyon told the Welwyn Hatfield Times he couldn't have done it without all the help of the volunteers who came down to the pub for a community peeling and chopping session, which was also attended by the film crews and the former Celebrity MasterChef winner Mr Dawson.
Largest cottage pie: Welwyn one tonne pie set world record
I would prefer quality over quantity and opt for a modest 5 kilos:)
Have you ever wondered how many kilos of Maris piper are in a family pack of Aunt Bessies Sunday best?:)
Often:)Quote:
Originally Posted by Reg Dingle
I've also pondered whether Aunt Bessie uses Maris pipers.
I reckon a quality shepherds pie must contain 1 kilo of mince per 3 kilos of potatoes.
The meat to potato ratio is a conundrum of Loopesque proportions!
Yea I agree ,Quote:
Originally Posted by helge
hard to get a good sausage also , and don't get me started about hot dogs.
The adage 'If you want to do it right do it yourself" is very true and as I find more and more, more so in Thailand
I do make my own sausage. Easy enough to do, but It has never occurred to make a ham .(other than cook one of course)
Now that I am retired , I certainly have the time. I will look it up on YouTube.
Another thing I cant find in Thailand is good olives. Over the summer we were traveling in Greece, and when we returned last week, I brought with us three kilos of raw olives. 1K Kalamata. and 2k large Green.
As instructed I will be soaking them in water for a couple of weeks (changing the water every day) and then brine them.
I will post the resulting success or failure. :)
I agree BB. I am a big black and green olive person and grew up eating them regularly. I have been able to find some good ones at Villa Market. Outside that, it's not so good.Quote:
Originally Posted by Buckaroo Banzai
When I do a US trip I always bring back large jars of both Black and Green olives in various styles. Jalapeño and Pimento. I also bring back 2 or 3 big jars of marinated artichoke hearts as I really enjoy making salads and adding Fetta cheese, avocado, green onions etc.
Yea I do the same. When ever in the US or Greece, when I come back I am like a traveling delicatessen LOL.Quote:
Originally Posted by Stumpy
One of these days I will be stopped and the Thai customs agents will have a big laugh.
Combining your alcohol thread and this Olive comment, my wife and I take 4 big suitcases. Our return has 4 bottles of Whiskey or Bourbon ( 1 in each suitcase), Marinated Artichoke hearts, Olives, Chili, Costco Albacore Tuna, Nestlé semi dark choco chips for cookies, various seasonings and spices etc. We load up all 4 to max weight. Been doing this every trip and never a problem. It's those things that give us that slice of our home country. :)Quote:
Originally Posted by Buckaroo Banzai
A very light lunch for me today.
A pork pie with a bit of Piccalilli on the side.
https://i.postimg.cc/fTnMnJHC/porkpie-20221031.jpg
^ A Korat Chef pork pie, Nev?