Dinner

Quote:

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Originally Posted by Neverna The God of Beef

Stir fried Beef Neverna.

(tenderloin beef, a yellow sweet bell pepper and a red onion, with a smidgeon of teryaki sauce mixed in with the fried jasmine rice). Lush.

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Cracked open the Mama Nooden this evening.

Then got copying The Beef God.


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Sliced millimeter thin against the grain.

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Bladdy tops that was.

2nd best thing mama nooden are good for.

The first is being thrown in the bin, obviously. :)

^ Yummy.

Actually was.

Gary Neville is onto something. :)

Gonna tell the nanny to pick me up some more next time she's down the market. Bladdy tasty that was.

^^^ Good effort, Luigi. Maybe try spaghettio next timeio. :)


Umm. Now what to do with some beef, a couple of potatoes and a green bell pepper. Umm. Think, think, think. :thinking:


:thinking: :thinking: :thinking:

Quote:

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Originally Posted by Luigi

Actually was.

Gary Neville is onto something. :)

Gonna tell the nanny to pick me up some more next time she's down the market. Bladdy tasty that was.

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Any pics of the nanny ? Is she up for a bit of luigi, ing?

^ There's a pic up somewhere, not sure what thread. Searched for 'Spyshots of the nanny through yer wall's peephole' thread, but to no avail.

Quote:

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Originally Posted by Neverna

^^^ Good effort, Luigi. Maybe try spaghettio next timeio. :)


Umm. Now what to do with some beef, a couple of potatoes and a green bell pepper. Umm. Think, think, think. :thinking:

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Just asked and it's 230b per kg at the market. It's not bad when sliced wafer thin against the grain. Told her to pick me up a KG when there next. Should be about 14 foot long when all sliced up.

Hope you've got some more recipes, Gary.:)

230 baht? Good price. Was it tenderloin? My supplier offered me sirloin at the same price as the tenderloin. I tried it once but it wasn't very good. I'll stick to the tenderloin.


As for today, I conjured up something from the ingredients I posted above. Modern high-tech this time.

I microwaved the potatoes until soft and fluffy. Then I sliced up a bell pepper. I chose a red one over the green one for a better, sweeter flavour. I then zapped that in the microwave. Not long.

I then took the beef out of the fridge (leftovers from yesterday's beef masterclass :) ), then mixed them altogether on a hi-so plate.

Beef micwavio nevernio delcio. Fantastico.

No pics I'm afraid. I'm offering them to Getty images. :)




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haha, Good stuff mate.

God only knows what parts of the cow I'm getting. I don't, for starters. :)

Still had a 800g chunk of venison in the fridge, not risking it in the smoker.

So, searing it in the pan first, then slow-cook with red wine, bayleaves, juniper berries, dried prunes and more...

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Oh you foker. :)

Austrian Red to go with it.

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Quote:

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Originally Posted by stroller

Austrian Red

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Can't be worse than Mont Clair.

Carry on. :)

Ze venizon waz wery nice!
Added some chopped brown mushrooms, and sour cream.
Wiz Yerman potatoe dumplingz.

https://teakdoor.com/images/imported/2016/12/1330.jpg

Oh sweet Jaysus. :wank:

What was missing was a spoonful of Cranberry sauce on the side. I'll buy some tomorrow for the 'leftovers' which are enough for another meal or two. :)

Quote:

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Originally Posted by Luigi

2nd best thing mama nooden are good for.

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Just buy the plain Asian egg noodles. Great for pad kee mao stir frys.

Yup.

Unfortunately I wasn't leaving the house twice in one day. :)

Woke up to 230 baht's worth of beef in the fridge.

Set about making a tester 'wich.

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Not bad. Will do a slow cooked Madras with the rest overnight and see how it fares.

Thaimeme gettng a take away earlier today:

https://m.youtube.com/watch?v=9BUDmdAHaNk

OK... now this didn't go quite to plan but as a first attempt it's not bad.

Duck. ( no that's not an instruction, it's the ingredient)

2 breast pieces from Foodland.

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took one out as a trial piece.

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Scored the fatty side to help the fat render. (Scored too deep which didn't help. Should not have gone into the meat)

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anyway.... into a cold pan and heat set to medium.... out comes the fat!! Great for roasties at another time.

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coloured well so time to baste with butter and thyme.

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left it too long and it went over temp... would have preferred 56 or so for nice rareness.

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It was still moist though, tender and tasty.... WIP for next time.

That looks great toslti

And, as you said, you've got wonderful roast potatoes to look forward to.

Doubt that would have made it to my plate.

Foker would have been scoffed with me mitts, juices all down me t-shirt.

Good work, Sir.

Sweet 'n Sour pork...

Secret to getting them really crispy is double frying in man butter...

https://teakdoor.com/Gallery/albums/u...7_1024x576.jpg

Oh, do them in small batches to keep the oil temp hotter than the sun.

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Last nights fish dinner, Thai stylee..

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Tonights fish dinner, English stylee..

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The best chish n fips i've ever had:)