Thread: Dinner

Originally Posted by strigils

Loops, when she ends up in teh boot of the Jaaaagggggg, make sure you pocket the phone

Dunno if that is the go Strigs.

I have read that the security on these eye-phones is up yer arse and even the US Gov cannot get them unlocked so I may need her alive

I have noticed that when she unlocks the phone she uses face recognition. I did not even know phones did that.

I thought my fingerprint recognising chink-phone was cutting edge

So does face recognition actually analyse details like retina pattern or is it just bone structure?

A mate of mine always stares a bit funny at his phone when he picks it up. At first I thought he was having mini seisures but it turned out he was using facial recognition to open it up. I think it's all to do with the distance your eyes are apart.

Originally Posted by Looper

or is it just bone structure?

this one.

I saw Joe 90's thread about BLT dumplings and it gave me the idea... I de-boned the remainder of Saturday night's lamb shanks, made a stew out of it and added some dumplings. This was probably more suitable to an English winter but it served well in a sweltering and airless 34 degree Korat evening. Two clean plates... but I'm sweating like hell.

It should have gone in Joe's dumpling thread, but I just can't see that having legs. Sorry Joe, but I dedicate this meal to you.

The dish will need a good overnight soak.



Fresh long beans from the garden.



Plated up... thanks for the idea Joe!



A light and fluffy dumpling centre.

You're welcome

^^That looks legend Mendip

That looks fantastic, Mendip

That's incredible, Mendip. I'll even forgive the inevitable peas on that dish. Fantastic!

Originally Posted by Looper

So does face recognition actually analyse details like retina pattern or is it just bone structure?

Its not just faces, when the tech came out some women were allegedly using nipple shots back in 2012/3 ish

Now they are dumplings. All hail mendip.

Originally Posted by Mendip

The dish will need a good overnight soak.

Worth the sacrifice, i love dumplings.

Yeah, they look like cracking dumplings.

They look brilliant, I haven’t had proper dumplings like that for 40 years

Thanks mate... my mum told me that you need suet for proper dumplings but I managed OK with all-purpose flour, baking soda, butter and milk. I must admit I was secretly quite pleased at how they turned out.


After some nice comments about my last couple of meals I thought I'd make it a hat-trick tonight and rustle up a Salmon Meuniere with chopped parsley and caper garnish, complimented by roasted asparagus and sauteed zucchini with pan-fried potato wedges as a side.

But when I took the bladdy salmon fillet out of the fridge it smelt a bit iffy, which pissed me off immensely as I only picked it up at Makro on Sunday and it cost 260 Baht. I'm sure Joe 90 could have sourced a piece of gone-off salmon for about 3 pence.

I'm not risking dodgy fish so I chopped it up into small pieces and well fried it up for Dan's breakfast. She'll love it.



So, there was only one thing for it... a last minute Fray Bentos steak and kidney pie, baked potatoes and long beans from the garden with peas!



Not bad for an emergency!

Funny you should mention salmon, that’s what I had for dinner tonight.

I'd kill to find salmon like that here, KW.

Originally Posted by Topper

I'd kill to find salmon like that here, KW.

weekly. Missus cooked it tonight. Despite years of telling me that if you cook grumpy you’ll mess up the meal,she didn’t.

^Might like to get some marital tips off Mendip, he always seems to be in the good books with his Missus

Originally Posted by Headworx

^Might like to get some marital tips off Mendip, he always seems to be in the good books with his Missus

Yeah, sure. In the history of good ideas that’s gotta be up there in the top tenor good ideas.

Originally Posted by Topper

I'd kill to find salmon like that here, KW.

It can be hard to find in the province for sure but at least youve got access to kinilaw from fresh tangigue

Originally Posted by beerlaodrinker

It can be hard to find in the province for sure but at least youve got access to kinilaw from fresh tangigue

Its my lunch probably three days a week. A shop right downstairs makes it, its pretty damn yummy for sure.

Sometimes I think I've got caught in a rut of having peas with every single meal I cook.

After measuring bread slices at Makro today I thought I'd look among the vegetables for something different, and found these mange tout things. I thought these would go lovely with tonight's bit of salmon.



Anyway, these mange tout were more like full grown peas... not for the first time I wondered how old the stock is at Makro. The pods were as tough as old hairy boots.

I decided to pod the fukkers and just eat the peas.



Half a fukken hour later I had a tiny portion of peas and the chicken bowl was full of pods. This is what you get for trying to broaden your horizons... I should have just got a frozen pack of Talley's. How the fuk long does it take those guys to pod and fill a whole bag for the freezer?



I prefer the frozen ones anyway.



Peas... to be honest I don't think it's worth going fresh.

I spent many an afternoon with the GF at the time shelling peas and drinking beer while watching football.

Not those nasty green pea fooking things though...

Peas From Heaven....

Crowder peas..



Similar to black eyed peas, but tons better.

This just popped up on FB, thought of Mendy.




https://www.foodforforeignersthailand.com/menu

Mendip, hate to break it to you, but those are NOT mange tout. They are sugar snaps (or snow peas). You just need to remove the "string" and you can eat the whole thing (pod and peas).