Dinner

**Joe 90** · 28-01-2025, 08:03 PM

Nice snack Snubbles!

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

**Joe 90** · 28-01-2025, 11:44 PM

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!

**Edmond** · 29-01-2025, 12:06 AM

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?

**Troy** · 29-01-2025, 12:13 AM

^^ 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...

**DrWilly** · 29-01-2025, 02:12 AM

I was thinking that steak was almost edible, I missed the dead horse!

**bsnub** · 29-01-2025, 05:01 AM

Originally Posted by Joe 90

Let the steak wars commence!

You lost that battle long ago. Troy sums it up perfectly...

Originally Posted by Troy

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

**dirk diggler** · 29-01-2025, 06:52 AM

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

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

I'm calling it: Tom Kha Pla Luang Skink

**BLD** · 29-01-2025, 11:53 AM

Looks braw

**bsnub** · 29-01-2025, 12:16 PM

Originally Posted by dirk diggler

Cullen Skink

Had to look that up, and I may have to give that a go at some point. Looks good.

**aging one** · 29-01-2025, 12:53 PM

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

- YouTube

**bsnub** · 29-01-2025, 01:02 PM

Originally Posted by aging one

Pastor "barbecued pork" is my go to.

Pastor is killer eats!

**dirk diggler** · 29-01-2025, 04:43 PM

Originally Posted by bsnub

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.

**bsnub** · 29-01-2025, 04:46 PM

Originally Posted by dirk diggler

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.

**dirk diggler** · 29-01-2025, 05:37 PM

Smoked white fish is a game changer.

Do you get smoked haddock across the pond?

**bsnub** · 29-01-2025, 05:53 PM

Originally Posted by dirk diggler

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.

**Mendip** · 29-01-2025, 06:06 PM

^^ 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.

**malmomike77** · 29-01-2025, 06:38 PM

^ cod, not cash on delivery

**dirk diggler** · 29-01-2025, 07:50 PM

Originally Posted by malmomike77

cod

Now then… tis the season…

Dinner-img_3229-jpeg

**dirk diggler** · 29-01-2025, 07:51 PM

Originally Posted by bsnub

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.

**Mendip** · 29-01-2025, 08:03 PM

Originally Posted by dirk diggler

Now then… tis the season…

You've found Reg Dingle's lost bollock?

**DrWilly** · 29-01-2025, 10:19 PM

That looks a bit big for limbs brain

**dirk diggler** · 30-01-2025, 12:09 AM

There was a clue...

**DrWilly** · 30-01-2025, 01:27 AM

Originally Posted by dirk diggler

There was a clue...

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

**dirk diggler** · 30-01-2025, 05:25 AM

We cal it raans around these Doric parts.

Got ony raans, Min?

**bsnub** · 30-01-2025, 06:05 AM

I will take a hard pass on that.

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