Dinner

**aging one** · 02-11-2017, 05:01 PM

Originally Posted by ShrewedPunter

Bullshut cuts of meat sauteed in copious amounts of salt, sugar & msg will never get old

Sorry not one of those items is in my beef or pork pot roast recipe.. Plus its not sauteed but braised. Braising is what gets the meat tender.

**Dillinger** · 02-11-2017, 05:48 PM

Originally Posted by ShrewedPunter

It pains me to think of elderly British men in Pattaya, surrounded by wonderful exotic Thai food opting to follow bettys hotpot recipe instead

Says the guy who eats McDonalds gourmet burgers

**bsnub** · 02-11-2017, 06:06 PM

Originally Posted by Dillinger

Says the guy who eats McDonalds gourmet burgers

WTF? Who eats that?

**Pattaya Plies** · 02-11-2017, 06:09 PM

Signature Collection.

**Mandaloopy** · 02-11-2017, 10:00 PM

Was surprised to find a restaurant here that did Chinese lemon chicken- hit the spot and was syrupy rather than overly oily- a rare thing indeed for Myanmar.

I decided I wanted a couple of beers in my room- the delivery made me chuckle- they were very concerned about the idea of me walking alone to my room in the dark- golf cart it is!

**ShrewedPunter** · 03-11-2017, 09:13 AM

Cumberland sausage for breakfast at craft cafe prakanong

**David48atTD** · 03-11-2017, 09:58 AM

Originally Posted by ShrewedPunter

Has 'Chips' been a traditional English Breakfast?

I used to live in London (a few decades back) and I don't remember that as being part of Breakie.

Did I miss it, or has it changed or, has my memory failed me?

**ShrewedPunter** · 03-11-2017, 12:11 PM

Originally Posted by David48atTD

Has 'Chips' been a traditional English Breakfast?

I used to live in London (a few decades back) and I don't remember that as being part of Breakie.

Did I miss it, or has it changed or, has my memory failed me?

Debatable.. but this brekkie was not marketed as an English one. It's just the craft cafe breakfast with a Cumberland sausage.

**ShrewedPunter** · 03-11-2017, 01:48 PM

Had an Aussie pie at Chequers. Twas nice.
Bill was 380 for pie and tea.

**tomcat** · 03-11-2017, 04:20 PM

...that last pic suggests you threw up on the plate...

**ShrewedPunter** · 03-11-2017, 07:34 PM

I bought 3kg of shrimps the other day from the market.. 690baht. I didn't realise how much it was until she handed a huge bag.. anyway I'm sorted now for the next 2 weeks I think

**Chittychangchang** · 04-11-2017, 01:25 AM

Hope the food poisoning isn't to bad.

**fishlocker** · 04-11-2017, 12:11 PM

I can't complain. Would you?

**tomcat** · 04-11-2017, 05:25 PM

Originally Posted by fishlocker

Would you?

well, asparagus is bad for my gallstones; deep-fried anything is bad for my cholesterol and taco chips (unless baked) are always bad...love the concentration camp utensils, however...

**bsnub** · 04-11-2017, 05:57 PM

I see tomprat still has not figured out how to post pics. We are still waiting for that SF pic thread...

*sigh*

**ShrewedPunter** · 04-11-2017, 06:00 PM

**aging one** · 04-11-2017, 06:20 PM

Send a photo of that to Mandaloopy in a pm...

To me looks very nice. I hope you mixed it all up and dug right in.

**Neverna** · 04-11-2017, 08:26 PM

This evening's gastronomic offering from the Neverna school of modern cookery.

Step 1. Buy some interesting looking meat product. Check.

Step 2. Buy some vegetables, even if they don't look interesting. Check.

Step 3. Buy a frozen Quick Meal in case the magic doesn't work on the home-made stuff. Check.

Step 4. Cook the marinated "pock".
[Method: Lightly oil the pan, turn up the heat, deposit pock in pan, heat some more.]

Step 5. Cook the vegetables.
(Method: Heat, add a bit of H20, mix with the juices from the cooked "pock", heat some more, wait.)

Step 6. Add the vermicelli noodles to the pan. [The less-is-more approach was used with this ingredient]

Step 7. Mix it into the cooked vegetables and continue heating.

While that's cooking, prepare the garnish - organic Teakdoor vegetable art.

Check.

Step 8. Think up a pretentious name for the concoction. Check.

Step 9. Photograph the concoction to annoy pretentious chefs who love themselves more than their customers. Check.

And Nev's your uncle.

Nevalicious "Pock" with autumnal brown wedgetabbuns and darkened noodles, served on an autmnal brown plate with autumnal coloured light chilli sauce. Delisherous.

Now awaiting representatives from the French tyre company to visit and award me a gold star.

**stroller** · 04-11-2017, 08:43 PM

It's "POCK", not "Pok".

Yes, I can still read without glasses.

**Neverna** · 04-11-2017, 08:46 PM

^ Absolutely. Don't want no bloody pok when we have pock available!

**ShrewedPunter** · 05-11-2017, 10:09 AM

**Neverna** · 05-11-2017, 11:33 AM

A fine breakfast, SP. Or is it the last course in your dinner?

**ShrewedPunter** · 05-11-2017, 11:39 AM

Originally Posted by Neverna

A fine breakfast, SP. Or is it the last course in you dinner?

It was yesterdays 'appetizer' before dinner

**hallelujah** · 05-11-2017, 01:53 PM

Been missing Thai food this week, so I've decided to make a beef massaman. Just got some ribs to make it with, so now it's time to get cracking and make a paste.

**snakeeyes** · 05-11-2017, 02:04 PM

^
Less of the chit chat and put some pics up ,

Thread: Dinner

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