Yesterday was 'lamb lørdag', and I'm quite proud of meself coming up with that. Being an international linguist creates abundant opportunities for stuff like this.
It was supposed to be my signature Mediterranean style lamb shanks served on a bed of mashed potato with seasonal vegetables, but I had to take the daughter into town in the afternoon and forgot to turn the gas off... the shanks just fell apart but luckily didn't burn.
So... it was Mediterranean style lamb stew with a dollop of mash and peas.
It turned out pretty good, or "bra" as we say in Norway.
Mendip, for to help
'Lamb Saturday' = 'lam lørdag'
'ganske bra' = 'pretty good'
You are welcome
No, I have been through the phase of rosemary, of spiking with garlic, rubs etc and its all behind now thankfully. Lamb stands on its own and there is nothing worse than it being overpowered by garlic imo. These days with most meats and fish its plain, let the flavour of the product speak for itself, sauce/gravy and condiments on the side if needed.
^^ Thank you Ravers, it's always good to have a Scandinavian speaker about! Well, once in a Blue Moon they come in useful, anyway!
Tonight was stew Sunday, or 'stu Sondag', of course.
Sometimes I wonder what I'd do without peas.
Followed by banane kustarden!
you let mini get away with sunpride. I hope she gets a spicy Thai in before the month off. Are you going to take her out for a curry in the UK?
How many languages can you ask for peas in, Mendip?
English, irish, Scottish and Welsh
Snigger
lapskaus søndag = stew sunday
banan og vaniljesaus. = banana and custard
Minced pork and vegetables with beef gravy and mash...
Is that a starter before the leftover curry?
10 points for the beetroot on the side. There's a lot of beetroot hatred goes on here. Dunno why, there even good on a burger.
That looks great Mwndip, I love a good beef stew!
Hard to get good stew beef here. Sometimes they have some usable pieces at Macro but I have to slow cook it fo 3 hours to get it tender enough. Then it occured to me that I was being Penny wise and pound foolish.
Though the local beef was a couple of hundred baht pet kilo cheaper than the australian brisket, I was throwing away (giving to the dogs) half of it when I was trimming , and cubing it, so pound for pound it was costing me the same as the good australian beef, if not more.
I have not tried the brisket for stew yet, I got a big piece , cube it and and vacuumed packed in 500 gram bags (I am the only one that eats it) .
Your picture inspired me. I just took a bag out of the freezer and will give it a shot later today or tomorrow.
I have not been posting in this forum or any other for that matter, because aside from my wife having purchased a property with four apartments , that was a wreck , and we are putting it together so we can get tenants in ( I know, who needs the trouble, but wife wanted to do it) , aside from that I am taking Thai classes at night , and I find it very difficult, especially to my aging brain (hard to reach new tricks to an old dog. LOL) also I am sure some of you would say that I really should be taking English classes.
Anyway, I have class tonight ( Who says I don't have class? LOL) and I need to study, so not sure if I will get to the stew today, but as soon as I do I will post the results .
PS: I grounded a couple of pound of it in another bag to make burgers another time, but I think it would be too lean, so I am thinking of adding a bit of pork fat. What do you think?
The sooner you fall behind, the more time you have to catch up.
Nice cool rainy morning. Time for a nice stew. I use pork butt as nobody else in the house eats beef, a lot like BB. So going to sauté off the pork, and then do some chopped onion, garlic and red bell for flavor in both chicken and pork stock we had. Simmer that for an hour to soften up the meat and get the flavors going. Then into the oven at 165 for an hour to get it going and thicken the gravy as the pork has been lightly floured. Then add the whole small potatoes and onions for an hour. Then the last 45 minutes of so add the carrots and green beans. Let it sit all afternoon and then reheat for dinner.
Finished product to come.
Makro. The stew started as lamb shanks. They also often have legs and shoulders, and sometimes minced lamb.
You are right. Given my personality I could not possibly live here totally dependant on my wife , and or having a meaningful conversation with all the IMO wonderful Thais, or being able to give a piece of my mind to those not so wonderful. LOL
but in defence to those who have not made the efford.It is a very difficult language . especially since many of us are older.
Many of the things in it simply do not make any sense to me at this level,, to my technically syractured mind.perhaps it will later on.
so far I only had 30 hrs.
Dead syllables, Live syllables , tones, simple vowels, complex vowels, middle consonants , High, low, etc. For instance two character vowels are short, and single character are long , but not always LOL
I am still trying to decipher the code.
But all this is a subject for another thread , one that i will start once I have a bit of a handle and dont sound as ignorant about the Thai language as I do in this reply. On the Bright side, my vocabulary is increasing exponentially
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