Thread: Dinner

Originally Posted by charleyboy

The 'Gauntlet' has been thrown...

Rolling pins at dawn!

I challenge you to a bake off.

Tasters needed.

Only effete French and assorted pooves use a rolling pin.
Real men use a Chang bottle..

Originally Posted by Necron99

Real men use a broken Chang bottle with splinters of glass rolled into the pastry..

Fixed that for you...

Originally Posted by Necron99

Originally Posted by charleyboy

The 'Gauntlet' has been thrown...

Rolling pins at dawn!

I challenge you to a bake off.

Tasters needed.

Only effete French and assorted pooves use a rolling pin.
Real men use a Chang bottle..

I believe Julia Child perfected this technique [the handy bottle].

Ha, that is and has been my technique for ages. Last year

Daughters hands not mine.

Over here we use a Chateau Neuf de Pape 1955 wine bottle.

Dinner:

^ Square plate, gay glass, the TD page in the photo should be open to a photo of the photo of the gay dickwich.

The same thing you had for breakfast, you only added a roll and a beer. Whoa is me. Over cooked the egg as well.

Originally Posted by Necron99

the TD page in the photo should be open to a photo of the photo of the gay dickwich.

Yes, I accept that's an error - but can you imagine what pic I will put in the Brunch thread tomorrow morning...

Originally Posted by Bettyboo

It was a lovely soft baguette from the very nice bakery up the road, nice sausages and eggs, big selection of beers at the 7/11 which is right outside the front door of me condo!!!

Truthfully it looked so nice, you could see the texture. I really cant get anything like that without going into central BKK. I can get a much bigger version at Tops, but not like that. Cheers.

But the egg......

Originally Posted by aging one

The same thing you had for breakfast, you only added a roll and a beer. Whoa is me. Over cooked the egg as well.

....yet, no accompanying Kim Chee.

Yep, AO - found a nice little bakery; pleased with that. They sell fresh double cream too - might be getting some of that with some scones...

Kimchi, yeah, I'll be getting some of that too.

I've just turned up, bought only 1 deep frying pan and spatula, but here is a good place for food and cooking.

Originally Posted by Bettyboo

They sell fresh double cream too - might be getting some of that with some scones...

Forget the scones, the night you fly back I will make creamy carbonara with prosciutto if you bring 8 ounces of the stuff and a couple of those beautiful loaves of bread. We have to use whipping cream..... Cheers mate.

After the appetiser the menu is up to you.... Just bring the cream and bread. .. Lots of compliments from you on my cooking.

Originally Posted by aging one

Forget the scones, the night you fly back I will make creamy carbonara with prosciutto if you bring 8 ounces of the stuff and a couple of those beautiful loaves of bread. We have to use whipping cream..... Cheers mate.

Now there's an idea...

Righto then, into the new digs and time to try the oven out. What better to test it out with than ribs?.


Straight out of the oven.


A few sides and a bread roll + a good splash of extra sauce.


And that worked out alright .

^ Burp!

You people ruin decent ribs by slathering them in the proverbial bottled "bbq sauce"....how disgusting.

No offense.

Originally Posted by Rural Surin

You people ruin decent ribs by slathering them in the proverbial bottled "bbq sauce"....how disgusting.

No offense.

Just because it comes out of a bottle doesn't mean it's bad by default.
Lots of good things come in bottles. Beer, whiskey, bourbon, hash oil...

Depends on the sauce. Heinz thumbs down. Bullseye thumbs up. Mine are cooked without sauce but with a rub. For the kids and wife I put some sauce on when caramelizing at the end, uh oh, under the broiler as my barbecue has died. I do have to get a new one, as its just not quite the same.

Question to the cook. Didnt you cover them while cooking? If not how did you get the meat tender as its obvious the meat fell off the bone.

Originally Posted by aging one

If not how did you get the meat tender as its obvious the meat fell off the bone.

Brining?

I've never brined ribs.....

Originally Posted by aging one

Depends on the sauce. Heinz thumbs down. Bullseye thumbs up. Mine are cooked without sauce but with a rub. For the kids and wife I put some sauce on when caramelizing at the end, uh oh, under the broiler as my barbecue has died. I do have to get a new one, as its just not quite the same.

Question to the cook. Didnt you cover them while cooking? If not how did you get the meat tender as its obvious the meat fell off the bone.

Nah....save your commercial bbq sauces. Most which are not very good.

If I had a desire for the good old 'Merkin [real] BBQ pieces, I'd opt for the long-smoked dry rub - needn't disguise it with that crap.

To each his own.

This Anglo-American conditioning of lathering all food in tomato sauce, ketchup, bbq sauce, whatever befits those whom haven't a taste for food - because within their cultural base, don't have decent cuisine.

Originally Posted by CSFFan

Originally Posted by aging one

If not how did you get the meat tender as its obvious the meat fell off the bone.

Brining?

I've never brined ribs.....

...and then smoke slowly.

Originally Posted by Rural Surin

because within their cultural base, don't have decent cuisine.

Heh no need to bash the Americans this much. Some of their food is acceptable.

Anyway, too much sauce on ribs is a major turn off. I prefer dry ribs but those that have been slowly cooked as well, and then with something nice to dip them in if desired. Chinese style salted garlic ribs are I suppose my favourite.