Thread: Lunch ... the second course

Originally Posted by DrWilly

Raw is the best way! In my opinion.

Here you get great condiments and sauces to eat them with, makes me hungry.

Originally Posted by cyrille

Doubtless the quality of the actual bivalve is generally better in NZ, though.

Very much so. The difference between Oysters in SE Asia compared to Australia & New Zealand is very noticeable.

Originally Posted by cyrille

Yeah, a Thai style sauce with plenty of lime, and just a sprinkle of fried shallots is my choice.

If I just had them with lemon on the side now there would be something missing for me.

Doubtless the quality of the actual bivalve is generally better in NZ, though.

Agreed on all your points. I actually think they are too big here. The best are from Surat and they are huge.

Originally Posted by aging one

I actually think they are too big here.

Agreed, do they use growth hormone?

I don't like them much.

Originally Posted by DrWilly

Agreed, do they use growth hormone?

Water temperature is what is said. I have to cut them in half. Upscale dining you can get the imported oysters with the Thai sides.

Originally Posted by DrWilly

Raw is the best way! In my opinion.

Likewise, with a squeeze of lemon, S&P, and a nice seafood sauce to dip a corner of them in. I also like Killers and Mornay but raw is best, fortunately you can order all 3 on the same plate for comparison purposes at some places.

I didn't know where to put this thb.

A throwback from my nepal days and a request from the kids, an unusual Sunday lunch. In my time in nepal we, my nepali mates and their families and mine used to choose a house and meet up for a momo and beer afternoon and the kids playing.

The ladies would do the chopping and pounding for the filling and achar (spicy dipping sauce, not sweet but a slightly bitter edge from the addition of lemon to the chili paste). The blokes made the pastry and formed the cases. Then together we'd form a few production lines to add the filing and form the momo shapes. A very sociable afternoon, much banter, the ladies in true asian fashion, but much more shy than their Thai sisters would make jokes about the men present and their skills, cooking or otherwise.

So the filling. You can make this up and freeze it or make the momo and freeze them uncooked for later as you may as well make loads whilst you are at it. If you freeze them whole you cook them from frozen, never defrost.

The usual recipes grate of pound the onion but i like them really finely chopped, i threw more in after this photo

finely chopped coriander leaf

Momos are great party food. They are steamed once made and the steamer would sit there all afternoon getting variously topped up with water and momos as and when people felt like more.

Chopped garlic with salt mixed in

Grated ginger and this i do grate as you don't want lumps of it as its too overpowering

Next the spices, you look at recipes and they often call for coriander power as well as leaf but i find it to overpowering. I my view you should be able to taste the meat and the other filling and spices are background.

Turmeric, not too much

Cumin which is one of the predominant background tastes but not overpowering.

What kind of crackerjack phone are you using to take those pics? They are fucking terrible.

You are right, the lighting in the kitchen means i have to contort myself to get out of the light, i could just post a recipe.

Originally Posted by malmomike77

I could just post a recipe.

No ... the crappy, out of focus photos are just fine.

Picture, thousand words and all that

The kitchen needs a re-mod, it has a bank of 5 spots on a rail and whichever genius put them up set them back off the worktops so you always have them behind you. Pop over and sort it Dave i need a qualified leccy, in the Apartments i am not allowed to do the works myself, something to do with unqualified sparkies being dangerous and invalidating the building insurance.

Originally Posted by bsnub

What kind of crackerjack phone are you using to take those pics? They are fucking terrible.

So they are out of focus?

Thank God for that... I thought I'd drunk too much cider last night.

The dough. You need pastry dough not strong white bread flour.

I have no mixer but I still wouldn't use one and do it by hand. You add the water gradually and i mix with a fork initially. No idea where my other glass bowls are, still in some of the unpacked boxes so a glass dish will have to do.

How much flour, as much as you want really, you can make more if not enough or as i do make too much and freeze it either on its own or as filled momos. How much water? no idea there was never a recipe to work from but a feel, more later.

add water a bit at a time and mix, repeat but don't over wet.

You need something with OIS (optimised image stabilisation) to hide those delirium tremens, Mike.

What's worse, Alzheimers or Parkinsons?

Alzheimers, at least with Parkinsons you know where your third of a pint of beer is

Oh no salt in this.

more water, more mixing

once it gets to the point its picked up most of the flour you are ready to knead

It should come together and not stick too much to your fingers, if so add a little more flour and keep kneading until its pliable and doesn't stick to your fingers.

Originally Posted by malmomike77

I have no mixer but I still wouldn't use one and do it by hand

Judging by your pics, I'd imagine you're better at shaking than a fuckin Kenwood Chef

^ so you did go on the "comedy one liners for kids" school holiday course with your littlun

Originally Posted by Reg Dingle

Judging by your pics, I'd imagine you're better at shaking than a fuckin Kenwood Chef

I'm here all week.

Sorry Mike, carry on

When is it ready and no more kneading required? Do what Dill does to his dog, stick your finger in and if it comes out clean, jobs a goodun and leave it to rest.

for the final part, rolling, cutting and filling.