Thread: Lunch ... the second course

^ Nice combo.

Do you have a standalone freezer PAG? The fridges in Thailand have tiny freezers, i had to buy a separate one, a smallish chest freezer.

Originally Posted by malmomike77

The fridges in Thailand have tiny freezers, i had to buy a separate one, a smallish chest freezer.

Depends on the fridge you buy. Our double wide has tons of freezer space. Searched until I found one that had a big freezer, one whole side in reality.

^ Too big for me fridge wise. Have a separate fridge for Thai food.

Originally Posted by malmomike77

Have a separate fridge for Thai food.

Laughing. If your wife is not from Isaan it greatly increases the chances of sharing a fridge.

She's not from Isaan, doesn't eat pla ra but Thai food permeates everything its near. My baked bean casseroles and fricassee shredded potatoes stay in my chilled isolation ward untainted.

Originally Posted by malmomike77

^ Nice combo.

Do you have a standalone freezer PAG? The fridges in Thailand have tiny freezers, i had to buy a separate one, a smallish chest freezer.

No, we have two very large fridge/freezers, one in the kitchen, and another in a utility room.

Nice sauce and sides, though 10 minutes for a steak, a New Zealand steak, is straight from the Cookbook of Chitty.

Originally Posted by Edmond

though 10 minutes for a steak, a New Zealand steak is straight from the Cookbook of Chitty.

I would have to agree. PAG really posts up some fantastic meals, but this steak is too overdone for me.

Originally Posted by bsnub

I would have to agree. PAG really posts up some fantastic meals, but this steak is too overdone for me.

Fully understand, though in truth I err towards the medium with medium rare (never rare), and in this case the thinness of the meat meant slightly more cooked than normal but even so it was fine for me. A good ten minutes resting is more important. It was actually an ideal (for me) cook for a steak sandwich.

That steak for me would have been 2-3 minutes per side and then a ten-minute rest, but to each its own. Anyway, it is not often we can nitpick your food posts. Gotta take full advantage when the chance arises.

^

Looks good Willy. This photo is from a restaurant that I'm looking forward to visiting when next in Kanchanaburi. Never been there, and it's only a few hundred metres from where I normally stay. No doubt the meat is Thai, but looks as if it could be worth a shot.

Originally Posted by DrWilly

Steak dinner for last night.

What's with the watermark in the pic?

Originally Posted by PAG

Looks good Willy. This photo is from a restaurant that I'm looking forward to visiting when next in Kanchanaburi

So what is the name? Looks like it would be worth a stop on the way to or from the wife's family farm.

Originally Posted by aging one

So what is the name? Looks like it would be worth a stop on the way to or from the wife's family farm.

Masuk Facebook

Originally Posted by bsnub

watermark

#suspicious.


Especially given Frozen.Veg.Gate.

Originally Posted by PAG

^

Looks good Willy. This photo is from a restaurant that I'm looking forward to visiting when next in Kanchanaburi. Never been there, and it's only a few hundred metres from where I normally stay. No doubt the meat is Thai, but looks as if it could be worth a shot.

Originally Posted by PAG

Masuk Facebook

Copy!

Originally Posted by Edmond

#suspicious.


Especially given Frozen.Veg.Gate.

Oh dear. Has she been been nicking pics off the net again.

Originally Posted by bsnub

What's with the watermark in the pic?

I bet he ate that as well

Originally Posted by aging one

So what is the name? Looks like it would be worth a stop on the way to or from the wife's family farm.

They did a post this morning, and this is the English translation of their Thai comment. So it appears that they do use imported Aussie meat.

"It must be white, clean. The texture must be fresh red. No fishy smell. Importantly, it must come from a farm with standard of raising and exported from Australia. Fresh mind selects quality ingredients only to cook a delicious meal for special customers.Premium quality Wagyu meat. This morning, fat pattern is beautifully inserted all over the bar. When cooked, it will be very fragrant. If you are aiming for it, let's meet with the fresh mind meat menu."

A simple curry day, with chicken being the main component.



Start by frying up some crushed garlic and ginger, along with sliced chillies.



Add some onion rings.



and when softened, mix in some ground cumin and turmeric.



cook out the spices before the chicken makes an appearance.



Then add a tin of chopped tomato, plus some fresh coriander.



That simmers for about 20 minutes.



Then a cup of coconut milk goes in, and continue to simmer for another 30 minutes.



Going to be joined with a spiced basmati rice. Spicing includes cumin seeds, cardomon pods, cloves, cinnamon stick, dried red chillies, and turmeric for that yellow colour.



and she's ready.

Fine!

That's the goods.

Very rare I'll have one of these but thought fvck it, why not!

1 kilo chicken kebab in pitta with salad, £5 with a drink.

Couldn't finish it, lunch on the go...



Complete with check shirt for the fine alfresco dining experience.

I prefer PAGs food