If ya don't mind me saying.......looks a bit overdone, even dry.Quote:
Originally Posted by Luigi
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If ya don't mind me saying.......looks a bit overdone, even dry.Quote:
Originally Posted by Luigi
Coming out of central Surin on 214 heading south to Prasat its on the left side about 1.5 - 2k before the 293 intersection. It's well signed in English.Quote:
Originally Posted by Lukey1979
Suan Pa. Very nice setting.
My Bad. Just haven't been there for years.Quote:
Originally Posted by Humbert
Suan Pa resort.:pat::pat:
Steak Diane tonight...
Cooked it to medium (rather than medium/rare) for a change... I think I might prefer it medium, was very good.
Hasselback potatoes, fried onions (they are not burned, just darkly colored by the addition of balsamic vinegar).
https://teakdoor.com/blob:http://imgu...a-703ef5bff7f7
https://teakdoor.com/Gallery/albums/u...592/steak1.jpg
https://teakdoor.com/Gallery/albums/u...92/steak_2.jpg
^Fess up Dickie, you weren't paying full attention and before you knew it your meat had crossed the "perfectly cooked" line to being well-done. We've all done it :). I can't believe someone with your kitchen skills would take red meat to that point on purpose.
I'd bladdy well nail that right now.
Looks fantastic, love those sides.
What you will cook for tonight Luigi...? :)
Microwaved 7-11 sanwith I reckon.
Hmmm jing jing... medium is nice sometimes - still juicy and tender, with the butter n garlic... making me hungry again 55Quote:
Originally Posted by Headworx
Distracted at the those last two minutes....it happens to us all....Quote:
Originally Posted by NZdick1983
We'd planned to go out for dinner this evening, but a crap head cold (right nostril running like a leaky tap) has put paid for that.
M'Sahib had a selection of her own preferences in the fridge, so I looked for some inspiration for my self.
Had used some halves of bell peppers yesterday in making an omelette, so that was the starting point for some stuffed peppers.
Started by putting the pepper halves into the microwave for 3 minutes to soften them:
https://teakdoor.com/images/imported/2017/03/2098.jpg
then finely chopped an onion, garlic, and a fresh red chilli for some bite:
https://teakdoor.com/images/imported/2017/03/2099.jpg
all this whilst some frozen pork mince was defrosting:
https://teakdoor.com/images/imported/2017/03/2100.jpg
Last bit of prep was dicing some fresh tomatoes:
https://teakdoor.com/images/imported/2017/03/2101.jpg
Started off by gently frying the onion/garlic/chilli in some butter to soften them, then added the pork to 'brown'. Once that was done, added the tomatoes and a good dose of salt and pepper seasoning, and stirred for a few minutes.
https://teakdoor.com/images/imported/2017/03/2102.jpg
Then it was the turn of a couple of cheese slices, cut into small strips, to be added to the mix and melt through:
https://teakdoor.com/images/imported/2017/03/2103.jpg
The mix was then spooned into the bell pepper halves, and put into the oven for 30 minutes at 170C.
https://teakdoor.com/images/imported/2017/03/2104.jpg
The ingredients and timings turned out to be great for an 'off the cuff' meal, and I'd certainly make it again.
https://teakdoor.com/images/imported/2017/03/2105.jpg
Oh, cooked by me (in response to NZ Dick.....).
Dickie he is good chef...When I chat to him in skype...He always show me his nice food...:) make me hugry...:rolleyes:
^
Does Dickie show you his sausage rolls , :)
Thats look delicious Snakeyes...:rofl:
^ Don't be creepy...:)
BTW "That sounds delicious", would convey your meaning with more precision.
ok you wouldnt get a walk on part on a Thai soap, but we cant all be as beautiful as Dickys cookingQuote:
Originally Posted by Nicethaiza
Thanks Dill, that brings joy to my sausage and my rolls... ei ei FOZ! :)
fancy a busman's holiday mate?:)
https://teakdoor.com/images/imported/2017/03/2132.jpg
At first glance I thought that was your cawk...
they probably share the same limp consistency 55
it's even got an eye! 55 :rofl:
Stttopppppp! Sneaking your pool into ever pic you slaģgggggggg:)
When's the house warming pool party bbq?
I'll bring half a roast hog with a Granny Smith in its gob.
:rock_dj:
Showing off his one eyed, limp chicken...
purely coincidental mateQuote:
Originally Posted by Chittychangchang
Quote:
Originally Posted by Chittychangchang
Do you reckon that bbq is big enough?
https://teakdoor.com/images/imported/2017/03/2138.jpg
:)
That's a mighty fine eatin' table you get der.
Needs a few more pot passers and chuck stabbers.
It's a pity that the yellow is on the green spot and vice versa. I hope your cooking is better than your snooker.
The image is flipped, Digs. :)
Good work PAG. Been meaning to do stuffed peppers lately. Might do up some Mexican style ones next week.