^ I only had two weeks in Naxos PAG, and it seems my memory of lamb kleftico is a bit sketchy.
My main memory from that time is this big Austrian chick, but she wouldn't come back to my hotel room, so the beach it was.
^ I only had two weeks in Naxos PAG, and it seems my memory of lamb kleftico is a bit sketchy.
My main memory from that time is this big Austrian chick, but she wouldn't come back to my hotel room, so the beach it was.
Inspired by your encouraging words I dragged the gf to Makro this morning and told her to ask the staff for lamb. No, no fresh lamb of any description. We got waved in the general direction of a freezer cabinet. We arrived at the cabinet and first impressions were discouraging.
Cheap chicken uterus, anyone? At least it is 'pure' uterus. The impure uterus maybe elsewhere?
Moving swiftly on, the cabinet had some crocodile. Who eats this stuff? I have never seen it on a menu in Isan.
After that, some snapping turtle, silkworm, grasshopper and dew-picked baby frogs. Reminds me of Claridge's buffet.
A true pilgrim is not easily discouraged. Here it is: lamb! Australian, frozen, boneless lamb shoulder.
Squeezed in between the beef small intestine and the frozen beef mammary.
If I ever miss lamb enough to go for an Australian, frozen, boneless lamb shoulder then I'll know where to come.
I'm sure it will still be here.
^ How to cook crocodile meat Lom? Is it one you have to slow cook? I may pick some up this week at Makro if they have any and give it a try.
Wow Shutree, I'd have had all three of those boneless shoulders in an instant... I can't remember the last time I saw them in Korat. In fact I prefer lamb shoulder to lamb leg these days because I can't fit a leg in the convection oven.
How was the beef mammary? My wife barbecues a mean cow's udder... I wonder if that's the same thing?
HW, the fish, veg, bakery and Thai meat areas of your Makro are very similar to ours in Korat.
The big difference is all that variety of lamb you have on offer. We usually get the option of a lamb leg of a pack of three lamb shanks but lately even they have disappeared. As I mentioned above, I can't remember the last time I saw lamb shoulder and I've never seen minced lamb. It's the same company FFS... doesn't seem fair.
By the way, in the bottom picture I left from your post, are those the processed gammon steaks above the bacon? I've tried those a few times but am always disappointed. How can you get a proper gammon steak in Thailand?
Yeah the lamb selection is always good here but I'd hoped to buy a bag of fresh lamb tenderloins and they had none today. Bought a nice rack of lamb though, they're awesome. Big C Extra has a good selection of fresh lamb here too, will grab a pic next time we go there.
I posted the smallgood pics just to piss BiP off who said his local Macro had no bacon the other day
But yeah, those are ham steaks and I don't mind them for breakfast with eggs on the side, will post a pic tomorrow morning as I bought some today for that very reason. I'm no expert on Gammon and had never even heard the word till going overseas but I do know we used to have ham steak and pineapple when we were kids and it was a favourite meal. Hence liking Hawaiin pizza, the salty ham and sweet pineapple work well together.
That quote thing nearly worked. I'll get there one day.
I am happy with a lamb shoulder myself. The thing is I was looking primarily for mince and I am not going to mince that lump myself. Then I thought I don't really have any room in the freezer, I have already had to move the gin to the fridge, so if I bought it I'd have to eat it and although the gf is okay with most farang food except Indian I don't think the two of us will eat a whole shoulder and there's no point turning it into curry only for myself.
Wait! Maybe I'll reconsider. Lamb curry for one.
I only have an air fryer, I'm not sure how it would turn out if I tried to roast it. It should just about fit. Only one way to find out, I suppose.
Anyway, I also thought that the same lumps of lamb will probably be there when I next go to Makro. And the time after that. So maybe I'll source some mint sauce first, then reconsider.
^ I thought you had a thriving community of farangs up Udon Thani way?
You should get together and ask Makro to send up some lamb mince from Headworx's local store in Pattaya.
Then maybe they could drop some off in Korat on the way?
My mother used to make our mint sauce at home, she had one of those multi-wheeled mint shredders especially for the job. In the UK I had mint in the garden, it thrived in the cracks on the patio and we used that every time for lamb. In Thailand I have been less successful growing the stuff. I think I'll be going the shop-bought route. Or Lazada, more likely.
I get the lamb shoulder from Macro to make Rogan Josh these days.
Roasting it seems far less attractive.
There were going to be, a while back.
Too much faffing around.
I did a Rogan Josh a couple of months ago and posted here: The Teakdoor Curry Club thread (Post 114).
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