Thread: Dinner

Originally Posted by aging one

never use Thai potatoes for frying, too much moisture content for me, and Foodland only carries the one potato. Great for mashing baking or home fries, but soggy when deep fried. Soon those skinny one will be gone and I will be back to frozen wedges. The skinny ones are the kids choice.

Sandwich was no big deal getting my non IT brain around even Imagur has been more challenging.

There's always the TD gallery.
Long received unnecessary bad raps, but still quite functional, simple and secure, if not a bit archaic. It is what it is.

Most have convinced themselves of the fallacy that outside image hosting is less difficult and more manageable.

Originally Posted by HuangLao

There's always the TD gallery. Long received unnecessary bad raps, but still quite functional, simple and secure, if not a bit archaic. It is what it is.

I looked at it today and searched for the thread how to do it. The closest I found was Humberts, Its broken... lol Search is not the best here either.

Originally Posted by aging one

Sandwich was no big deal getting my non IT brain around even Imagur has been more challenging.

What is the gravy? My lady (the better half and chef) says meatloaf and gravy sammy.

steak sandwich but Thai beef pounded just a bit. Home made mushroom and onion gravy to .......

Just done a couple of pulled pork sandwiches sans * bbq facilities.



The 2 minute coleslaw is well worth the minimal effort too.

* without, Brexit/Trump types.

^ lush

I treated the wife to one of these




And one of these

You're such a romantic, Dil.

She"s a lucky girl alright

Originally Posted by hallelujah

The 2 minute coleslaw is well worth the minimal effort too.

how do you do yours, years of experimentation in mine...

Originally Posted by aging one

Originally Posted by hallelujah

The 2 minute coleslaw is well worth the minimal effort too.

how do you do yours, years of experimentation in mine...

It's all about the dressing.
Light and mellow - complimentary.

Originally Posted by HuangLao

Originally Posted by aging one

Originally Posted by hallelujah

The 2 minute coleslaw is well worth the minimal effort too.

how do you do yours, years of experimentation in mine...

It's all about the dressing.
Light and mellow - complimentary.

What Jeff says. S and p, a cap of vinegar and a Tbsp or two of mayo (max) depending on the pork I'm using.

What do you do? Always interested in new ideas.

Originally Posted by HuangLao

It's all about the dressing.
Light and mellow - complimentary.

Right, but the key now these days is no mayo, so what do you use for the sweet, the sour, and the creamy so it all emulsifies? Dont like a watery slaw. Red cabbage at what ratio, carrot ratio, onions? Really a much better dish than it gets credit for.

Originally Posted by aging one

Originally Posted by HuangLao

It's all about the dressing.
Light and mellow - complimentary.

Right, but the key now these days is no mayo, so what do you use for the sweet, the sour, and the creamy so it all emulsifies? Dont like a watery slaw. Red cabbage at what ratio, carrot ratio, onions? Really a much better dish than it gets credit for.

That would be too much for me, mate. The flavours have gone into the overnight pork rub and the 6 or 7 hr cook the next day. The coleslaw is just there to compliment it.

Originally Posted by hallelujah

That would be too much for me, mate. The flavours have gone into the overnight pork rub and the 6 or 7 hr cook the next day

Damn straights.... Thick Greek yogurt cut with about 15 or 20% of an italian dressing ++ has been my style for a while now. But potato salad, no way, only mayo.. Well perhaps just a bit of bacon grease if I add crispy bacon.

Originally Posted by aging one

Originally Posted by hallelujah

That would be too much for me, mate. The flavours have gone into the overnight pork rub and the 6 or 7 hr cook the next day

Damn straights.... Thick Greek yogurt cut with about 15 or 20% of an italian dressing ++ has been my style for a while now. But potato salad, no way, only mayo.. Well perhaps just a bit of bacon grease if I add crispy bacon.

That sounds great over some wedges.

For the pulled pork though I keep it really simple. This is all I used before:



The pork speaks for itself and it doesn't need much more.

^ shoulda gone to KFC for the slaw

Originally Posted by Dillinger

^ shoulda gone to KFC for the slaw

I wanted to avoid the "cream."

This was nice coleslaw at Hemingway's (Jomtien) yesterday. Never made it myself for the same reason I don't make potato salad at home any more: Other people do it better and they sell it!.

For burger aficionados, this thing was really good. Keen eyed members will spot battered onion rings in the mix, sublime

^ Looks good, presentation wise, but I hate when they make burgers all high like that.

Same portions, just wider/flatter for easier eatin'

Tall ones like that - you take a bite and it all shits out the other side. By the end its all falling apart. Burger/meat should be slightly larger than the bun too.

Mmmmmm burgers

Originally Posted by Headworx

This was nice coleslaw at Hemingway's (Jomtien) yesterday. Never made it myself for the same reason I don't make potato salad at home any more: Other people do it better and they sell it!.

For burger aficionados, this thing was really good. Keen eyed members will spot battered onion rings in the mix, sublime

That would give topper a woody I reckon

^
..as a starter, yes.

Well youve made a right pigs ear outta that Dave, like you have of that signature

This new software blows donkey cock big time. No idea how to get rid of the thumbnail when posting pics. Fuck it, too hard for me...

Naandos Chicken balti with a boiled egg