Thread: Dinner

  1. #26951
    Guest Member S Landreth's Avatar
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    Last night - Salmon, potatoes, green beans cooked in butter, garlic, lemon and some seasoning



  2. #26952
    Isle of discombobulation Joe 90's Avatar
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    Looks nice!
    What camera do you use?

  3. #26953
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    Quote Originally Posted by S Landreth View Post
    Last night - Salmon, potatoes, green beans cooked in butter, garlic, lemon and some seasoning


    Though everything looks great, Those potatoes look exceedingly delicious.
    Well Done,!!
    after seeing that, I will be defrosting some Salmon stakes I have in the refrigerator. I wish I could find some wild cought salmon in Thailand. and if I did, believe that it really is. LOL
    Here in LOS they always advertise Norwegian Salmon , as if it is a good thing. Unfortunately I buy it also since it seems to be the only choice.
    The sooner you fall behind, the more time you have to catch up.

  4. #26954
    Guest Member S Landreth's Avatar
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    Quote Originally Posted by Buckaroo Banzai View Post
    Here in LOS they always advertise Norwegian Salmon , as if it is a good thing. Unfortunately I buy it also since it seems to be the only choice.
    Tops offers you a couple of choices.

    Quote Originally Posted by Joe 90 View Post
    Looks nice!
    What camera do you use?
    Tasted better and I have two nights of leftovers.

    To answer your question……….

    Samsung Galaxy S20 Ultra 5G (almost 2 years old): Specs | Galaxy S20, S20+ and S20 Ultra 5G | Samsung US

  5. #26955
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    Quote Originally Posted by S Landreth View Post
    Tops offers you a couple of choices.



    Tasted better and I have two nights of leftovers.

    To answer your question……….


    Samsung Galaxy S20 Ultra 5G (almost 2 years old): Specs | Galaxy S20, S20+ and S20 Ultra 5G | Samsung US
    I try not to talk about things that I know little about, which leaves me with very little to say LOL, but in the spirit of "when in Rome do as the Romans do" here goes my assessment on the great salmon debate issue ,

    I was at the one in the basement of Central Plaza in Khon Kaen and did not see any wild caught . but even if I did I would not believe them that it really is wild caught.
    A dead giveaway is the colloring, if it is that nice bright red it is certainly not wild caught, that color does not occur in nature, it is accomplished by artificial colorings added in their food.
    And I am willing to bet that if it was wild caught it would be so prohibitively expensive it would be priced out of the price point most Thais are willing to pay, which is most likely the reason why it is not available .
    In the US at Aldi , wild caught salmon was about $12 lb (400 bht) which would make it about 880 for a kilo. and that's at a country that due to scale of markets is very cooperative with it's pricing. so if one sees it at 400 bht per kilo (2,2 lbs) I am also willing to bet that it is also not wild cough.
    Any way that's my two pennies worth of opinion on the subject, Next time I am at Top's I will take another look.

    PS: your salmon meal looks amazing and would have no problem wolfing it down.

  6. #26956
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    ^Places like Paleo Robbie and Passion Delivery always have wild caught Salmon, it won't be cheap as it didn't swim here from Alaska but they will have it.

  7. #26957
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    Quote Originally Posted by Buckaroo Banzai View Post
    A dead giveaway is the colloring, if it is that nice bright red it is certainly not wild caught, that color does not occur in nature, it is accomplished by artificial colorings added in their food.
    Wild salmon is most certainly reddish in color.

    Farm raised is orange in color with thick white fat lines and that color is added with food coloring otherwise the fish would look white. I come from a family of fishermen here in Seattle, and my grandfather used to run fishing boats to Alaska. I am lucky here in that really fresh wild salmon in abundance here. Reminds me, I am overdue to cook a salmon. See these images...

    Dinner-img-jpg
    Dinner-farmed-vs-wild-pic-450x307-png

  8. #26958
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    Quote Originally Posted by Buckaroo Banzai View Post
    A dead giveaway is the colloring, if it is that nice bright red it is certainly not wild caught, that color does not occur in nature, it is accomplished by artificial colorings added in their food.
    I dont find that to be true. 4 years ago home and staying in Sonoma county Ca. we picked up some fresh Chinook Salmon to barbecue up. It was a wonderful deep orange/red/. This was about $25.00 a pound back then, and due to big seasons it has remained about the same.

    Dinner-dscn0091-jpg

  9. #26959
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    ^
    That's what I am talking about! Some dank west coast Salmon there AO!

  10. #26960
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    Quote Originally Posted by Headworx View Post
    ^Places like Paleo Robbie and Passion Delivery always have wild caught Salmon, it won't be cheap as it didn't swim here from Alaska but they will have it.
    Quote Originally Posted by aging one View Post
    I dont find that to be true. 4 years ago home and staying in Sonoma county Ca. we picked up some fresh Chinook Salmon to barbecue up. It was a wonderful deep orange/red/. This was about $25.00 a pound back then, and due to big seasons it has remained about the same.
    As I said " I try not to talk about things I know little about" but not very hard

  11. #26961
    Thailand Expat panama hat's Avatar
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    Seeing as we are on the subject of salmon . . . here's our dinner:

    Starting with fresh asparagus . . . just in season. No boiling/steaming etc...

    Just a quick dip in the frying pan to keep them crunchy



    Five medium sized avocados, crushed and then one large onion and four tomatoes . . .
    cayenne pepper, Worcestershire sauce, salt and chili . . .



    No idea why the colours aren't nice and green

    Followed by a quick sizzle of some nice chunks of salmon . . . we all like it done slightly differently . . .
    but a crispy skin is necessary
    (again, the colours!!??)




    Plated and . . . voilà





    I like mine still fairly raw . . . aside from the skin



    Oh yes . . . it's healthy.

    Disappointed with the lack of colours in the pics


    Asparagus again tonight

  12. #26962
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    After my disastrous foray into things I know little about . here is something I know slightly more.
    Being retired means eating and sleeping when you damn so desired, so I was feeling hungry, and went for a very early dinner. Some might call it brunch.
    Greek Gyro without all the gyrating.
    As some might remember a couple of weeks ago I made Italian sausages, that I froze .So I baked a couple ,
    Dinner-italian-sausage-jpg

    Sliced it up in gyro like slices, made some Greek Yogurt, cucumber, and garlic (Tzatziki), slices some tomatoes and chopped a red onion and some lettuces. Also warmed up the Pita bread.
    Dinner-prep-stattion-jpg

    The rest is easy, arange in Pita bread, salt and pepper, to wake up the taste buds a little bit of smoked paprika
    Dinner-getting-there-jpg

    I looked in my pantry, and did not have any aluminum foil so I used baking paper, and it worked well but not as attractive or good as aluminum foil.
    I have to say , this gyro tasted damn close to the anything you would get in the streets of Pireas and from some , even better.
    Next time I make sausage I will try to put in some of the spices they use in Gyro meat and see how that works out.
    Dinner-gyro-123-jpg
    Last edited by Buckaroo Banzai; 14-10-2021 at 04:15 PM. Reason: a bit of typo house cleaning.

  13. #26963
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    Quote Originally Posted by panama hat View Post
    Oh yes . . . it's healthy.

    Disappointed with the lack of colours in the pics


    Asparagus again tonight
    Colors look fine to me,.
    A meal that good I don't plan to look at it for too long anyway

  14. #26964
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    Quote Originally Posted by hallelujah View Post
    Ahh, but then you're on the way towards a sausage butty and it's crying out for HP! You've changed the game almost entirely there by using proper sausages.
    Home made finger buns, cheese down first, then the Cumberland, finely chopped onions, tom sauce and shitty American mustard (French's) cos we don't have Coleman's then chili con carne on top. No HP required here, but you can mix it in with some tom sauce to dip yer chips in.

    We sell sausage butties too, cos we don't want to confuse the drunks and start hour long debates!
    Lang may yer lum reek...

  15. #26965
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    To get back to salmon, I haven't eaten it cooked in around 2 years.

    Sliced raw, drop of soy sauce, lemon juice, ripped coriander and ginger (small amounts of each, definitely not to drown it )


    Haven't been able to bring myself to cook it since.

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    Quote Originally Posted by Edmond View Post
    To get back to salmon, I haven't eaten it cooked in around 2 years.

    Sliced raw, drop of soy sauce, lemon juice, ripped coriander and ginger (small amounts of each, definitely not to drown it )


    Haven't been able to bring myself to cook it since.
    I also like it raw, exactly the same way you prepared, I like a bit of sesame oil with it. But I stopped eating it that way after I read a couple of articles concerning parasites in them.
    If one is to consume raw salmon one needs to make sure it is flash frozen

    "If fish is to be consumed uncooked, killing the parasites requires it to be frozen at -20 C for at least a week, Young said. Most commercial sushi-grade seafood suppliers freeze at -40 C"
    '''Packed full of worms''': Parasites wriggling in fish no cause for panic, experts say | CBC News

  17. #26967
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    Quote Originally Posted by panama hat View Post
    Disappointed with the lack of colours in the pics
    A good many of the pics I post on TD seem to lack the vibrant colour that I see on my phone. Strange.

  18. #26968
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    Raw for me too and I like it served frozen. 'Crab sticks' too. All they need is soy sauce and wasabi to please me.

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    Quote Originally Posted by dirk diggler View Post
    Raw for me too and I like it served frozen. 'Crab sticks' too. All they need is soy sauce and wasabi to please me.
    Then you would love these.
    Dinner-frozen-salmon-jpg

    You can practically drive a nail with them

  20. #26970
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    Quote Originally Posted by Edmond View Post
    Haven't been able to bring myself to cook it since.
    Yep, i like it with finely sliced lemongrass, chili and lime with finely grated daikon

  21. #26971
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    My lady just processed up like 5 pounds of fresh smoked king salmon. She made a dip. The problem is that she is a chef and gets off work after midnight when I am on the piss. Fucking too lazy to take pics.


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    Yesterday I made Baked Chicken things in a tomato sauce , with small elbow macaroni.
    Dinner-win2-jpg

    Slow baked the chicken legs in a tomato, onions, garlic, and spices , cilantro, and spices sauce for about an hr at 350F
    and then added the elbow macaroni because it cooks really fast, (make sure it's small) , the recipe really calls for orzo, but I can't find any in Thailand'
    it was so good I cant wait for lunch so I can have some more.

    Dinner-winwr-winwr-chicken-diner-jpg

  23. #26973
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    Quote Originally Posted by Buckaroo Banzai View Post
    Yesterday I made Baked Chicken things in a tomato sauce , with small elbow macaroni.
    Not sure how it tastes but it does look good


    Quote Originally Posted by Buckaroo Banzai View Post
    Colors look fine to me,.
    I was hoping for the pink of the salmon and greens from the avocado to come out. We use two here, we buy the smaller ones which have a nutty taste while the larger ones grow on the side of the gully that abuts our backyard . . . they're more creamy and very green.


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    Quote Originally Posted by panama hat View Post
    Not sure how it tastes but it does look good


    I was hoping for the pink of the salmon and greens from the avocado to come out. We use two here, we buy the smaller ones which have a nutty taste while the larger ones grow on the side of the gully that abuts our backyard . . . they're more creamy and very green.

    That picture looks nice.
    We like the smaller avocados also. Now that you mention it, we need to get some.

  25. #26975
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    Quote Originally Posted by Buckaroo Banzai View Post
    Yesterday I made Baked Chicken things in a tomato sauce , with small elbow macaroni.
    Dinner-win2-jpg

    Slow baked the chicken legs in a tomato, onions, garlic, and spices , cilantro, and spices sauce for about an hr at 350F
    and then added the elbow macaroni because it cooks really fast, (make sure it's small) , the recipe really calls for orzo, but I can't find any in Thailand'
    it was so good I cant wait for lunch so I can have some more.

    Dinner-winwr-winwr-chicken-diner-jpg
    Does your missus eat your food or are you usually cooking for 1?

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