Thread: Dinner

  1. #36326
    Isle of discombobulation Joe 90's Avatar
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    Nice snack Snubbles!

    Was it Taco Bell on the way home from the pub?

  2. #36327
    Isle of discombobulation Joe 90's Avatar
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    450gram Aberdeen Angus steak.

    Flame fried...

    Dinner-20250128_154754-jpg

    A tad underdone for my liking..

    Dinner-20250128_155930-jpg


    Let the steak wars commence!
    Attached Thumbnails Attached Thumbnails Dinner-20250128_154754-jpg   Dinner-20250128_155930-jpg  

  3. #36328
    Arahant
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    Not a bad improvement.

    Was in the pan for around twice as long as it should have been. But not a bad effort.

    Were one of the kids showing you how to do it?

  4. #36329
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    ^^ A decent steak turned into boot leather...served with rocket lettuce to choke you and McDonald-style chips and, oh boy, ketchup as well.

    That's almost as good as an edmond feast...

  5. #36330
    Thailand Expat DrWilly's Avatar
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    I was thinking that steak was almost edible, I missed the dead horse!

  6. #36331
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    Quote Originally Posted by Joe 90 View Post
    Let the steak wars commence!
    You lost that battle long ago. Troy sums it up perfectly...

    Quote Originally Posted by Troy View Post
    A decent steak turned into boot leather...served with rocket lettuce to choke you and McDonald-style chips and, oh boy, ketchup as well.

  7. #36332
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    Today I made a Scottish/Thai fusion of Cullen Skink and Tom Kha.

    Here's fit ye'll be needin:

    A bag o tatties (diced)
    A large ingin (chappit)
    Half kg smoked haddock
    Milk
    Butter

    ---------------

    Lemon grass
    Galangal
    Thai chilies
    Tom Kha Paste

    Parsley.

    Heat the butter in a large pan and hoy in your ingins, tatties and galangal.

    Bash the lemon grass with the knife handle and cut into 4 pieces per stick. in the pan.

    Meanwhile, warm the 4 lovely pieces of fish in the milk in a separate pan.

    Once the fish is getting flakey remove it from the milk and chuck the milk in the big pan.

    De-skin the fish and flake it up, leave on the side.

    Bring the milk to the boil then simmer until tatties are saft.

    Bash up 4 chilies, cut into 3 pieces each an in they go along with Tom Kha paste to taste.

    Stick in the fish and let simmer for a while.

    Remove the lemon grass, galangal and chilies.

    Add 4 large, whole mushrooms (for me only)

    Serve with a sprinkling of parsley.

    Dinner-3a9f3c27-91d7-4941-ad18-6e94cde13180-jpeg

    I'm calling it: Tom Kha Pla Luang Skink
    Attached Thumbnails Attached Thumbnails Dinner-3a9f3c27-91d7-4941-ad18-6e94cde13180-jpeg  
    Lang may yer lum reek...

  8. #36333
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    Looks braw

  9. #36334
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    Quote Originally Posted by dirk diggler View Post
    Cullen Skink
    Had to look that up, and I may have to give that a go at some point. Looks good.

  10. #36335
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    The process for Snubs tacos. Pastor "barbecued pork" is my go to.

    - YouTube

  11. #36336
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    Quote Originally Posted by aging one View Post
    Pastor "barbecued pork" is my go to.
    Pastor is killer eats!

  12. #36337
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    Quote Originally Posted by bsnub View Post
    Had to look that up, and I may have to give that a go at some point. Looks good.
    If you like a Boston Clam Chowder then you’ll absolutely love Cullen Skink.

  13. #36338
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    Quote Originally Posted by dirk diggler View Post
    If you like a Boston Clam Chowder then you’ll absolutely love Cullen Skink.
    I do love chowder, but I would not let Boston get the credit for it.

    We have our own chowders here in Seattle, and we are quite proud of them. I am fond of a good local salmon chowder.

  14. #36339
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    Smoked white fish is a game changer.

    Do you get smoked haddock across the pond?

  15. #36340
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    Quote Originally Posted by dirk diggler View Post
    Do you get smoked haddock across the pond?
    We can get it, but I hesitate to buy it as it is expensive. I would probably use one of the fish at this local fishmonger...

    Smoked | Seattle Fish Guys

    I think that it would be amazing with smoked salmon.

  16. #36341
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    ^^ They do a smoked haddock chowder in Fitzgeralds on Soi 4, and it's supurb with a couple of hunks of warm, buttered baguette.

    Always on my itinerary during a passport run.

  17. #36342
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    ^ cod, not cash on delivery

  18. #36343
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    Quote Originally Posted by malmomike77 View Post
    cod
    Now then… tis the season…

    Dinner-img_3229-jpeg
    Attached Thumbnails Attached Thumbnails Dinner-img_3229-jpeg  

  19. #36344
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    Quote Originally Posted by bsnub View Post
    We can get it, but I hesitate to buy it as it is expensive. I would probably use one of the fish at this local fishmonger...

    Smoked | Seattle Fish Guys

    I think that it would be amazing with smoked salmon.
    Salmon should always be smoked, but never cooked.

  20. #36345
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    Quote Originally Posted by dirk diggler View Post
    Now then… tis the season…

    You've found Reg Dingle's lost bollock?

  21. #36346
    Thailand Expat DrWilly's Avatar
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    That looks a bit big for limbs brain

  22. #36347
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    There was a clue...

  23. #36348
    Thailand Expat DrWilly's Avatar
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    Quote Originally Posted by dirk diggler View Post
    There was a clue...

    joking! Is that a cod brain? Dayum it’s big

  24. #36349
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    We cal it raans around these Doric parts.

    Got ony raans, Min?

  25. #36350
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    I will take a hard pass on that.


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