Thread: Dinner

Originally Posted by Edmond

Was in Tesco a few days ago.

That Tikka Masala they were selling in the 7 last year for 69baht.

Now in Tesco.

89 baht.


I was disgusted.




Until the 3rd spoonful and fourth swig of beer. Then it really started to grow on me.

Theyre great when you can't be arsed

Last night... fillet of pla nin with seasonal veggies and a glass of chilled Peter Vella.



There's been some rude comments about Peter Vella wine lately but I don't see that it's appreciably worse than Mont Clair.



The fish came from the pond, everything else from the freezer.

Roast beef dip with onion rings.

^ that looks good but i'm not seeing the dip bit?

Originally Posted by Mendip

There's been some rude comments about Peter Vella wine lately but I don't see that it's appreciably worse than Mont Clair.

So why pick the lesser of 2 evils Mendy. Why drink rot gut when you do not have too? I mean for a few baht more you might actually like it versus holding your nose and taking a swig.

Originally Posted by malmomike77

that looks good but i'm not seeing the dip bit?

Are you blind? The beef broth is right in the pic.

Originally Posted by Stumpy

Why drink rot gut when you do not have too?

This!

Originally Posted by bsnub

Are you blind? The beef broth is right in the pic.

Ooops sorry, i thought that was a coffee

That will get messy

Beef and gravy sandwich!
You're practically a Northerner Snubs!

Originally Posted by Joe 90

Beef and gravy sandwich!
You're practically a Northerner Snubs!

For some reason at least in California known as a French Dip.

In London they call it "Army and Navy"

Originally Posted by aging one

For some reason at least in California known as a French Dip.

Same thing here, but rather than having to explain why it was called "French", I just went for roast beef dip instead.

^^ i thought you were talking about The Rag

^^ Why'd they call it "French" Snubs?

Ribeye on left, Italian spiced Mushrooms center and a big ol tater right



Shrooms done



Chow time



Dogs are like Shiiiit man....Any scraps????.....

This is what my dad told me, and seems to be backed up by Mr. Google as well.


]How do we begin with the origin story of the French dip sandwich? Well, it’s not French, first of all, but invented in Los Angeles. And who exactly invented the sandwich is a matter of some contention. Two local institutions—Cole’s and Philippe’s—both claim to have first created the crusty, beefy sandwich, served with its own jus for dipping.

We asked Jeff Marino, general manager of Cole’s, for his version of the story. “In 1908,” he says, “a hungry guest with bad gums visited Cole’s. Head chef Jack Garlinghouse felt for this particular patron, so he softened the French bread by dipping it in the warm jus of the roast beef pan used to supply the meat for sandwiches.”

Philippe’s, meanwhile, claims that their own Philippe Mathieu created the sandwich in 1918. He accidentally dropped a sandwich roll in the jus–filled beef pan, and dubbed the result a “French Dipped Sandwich” due to his own heritage.



Regardless of its origin, however, the French dip has now expanded well beyond Los Angeles, and is now a celebrated bit of American food culture in its own right.

Thanks AO. You live and learn!

Originally Posted by bsnub

Roast beef dip with onion rings.

That looks really good Snubs. Sometimes the simplest looking meals really hit the spot.

It reminded me of a similarish meal last week, although not to your calibre. After doing a roast lamb shoulder the next day I used the leftover cold lamb to make lamb and cheese baguettes with homemade carrot and cauliflower soup.



Simple but just the job for a change.

Originally Posted by Mendip

Thanks AO. You live and learn!

Yep, he is spot on there. The only thing French about it is the roll.

The way I make mine is to add a teaspoon of this...



To a cup of boiling water. Once it is a nice broth, I chuck the roast beef in there to warm it. Then take it out of the pot dripping with jus and immediately add to the French roll.

Originally Posted by Mendip

It reminded me of a similarish meal last week, although not to your calibre. After doing a roast lamb shoulder the next day I used the leftover cold lamb to make lamb and cheese baguettes with homemade carrot and cauliflower soup.

Holy smokes do not sell yourself short there Mendy that looks fantastic.

Originally Posted by Stumpy

Ribeye on left, Italian spiced Mushrooms center and a big ol tater right

I would smash all that. I think I need to do some shrooms like that.

Some fine looking butties on this thread!

Originally Posted by Stumpy

Shrooms done

That does look very good mate.


There's not mush room left on that plate!

(I used to work at a mushroom farm when I was a teenager and that's an old industry joke)

It's Friday night but why not have a roast... after all this is Thailand.



And I've seen the comments about boxed wine. A bag of Peter Vella goes just fine with roast pork!

Is it your camera, or is beetroot (I assume that's beetroot) pinkish purple in Korat?

It's red cabbage mate... and it got boiled a bit too long!

Oh? I stand corrected.

Originally Posted by happynz

Is it your camera, or is beetroot (I assume that's beetroot) pinkish purple in Korat?

Originally Posted by Mendip

It's red cabbage mate... and it got boiled a bit too long!

its OK HNZ Wendy Craig was at the hob

EDIT

Nothing wrong with the oven though, those roasties and the pork look great