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sea, You certainly bear more than a passing resemblance of someone doing a Marlon in a Godfather impression. :)
I can see by that pic Dilly at least 2 of this New Years resolutions are out the window mate :mid:
Looks like a decent burger, where's that SS?
^Chicago.
It weasn't the best really. I hate eating burgers with a knife and fork
I have been told by many local expats that they are the best they have had.Quote:
Originally Posted by Headworx
You may find the sausage rolls in Star Books on Soi Kao Noi and ask for Ivan.
He is promoting them as a light breakfast.
https://teakdoor.com/Gallery/albums/u...usage_roll.jpg
^ Star Books ? :rofl:
Is the owner from The Midlands, UK ? sounds like how a Brummie would pronounce the real Starbucks:)
Sausage roll looks nice, could do with some chips or a jacket spud to fill the plate, to make it a real hunger beater
Oh dear , pastry + beans = securing the duvet :)
For breakfast????????????Quote:
Originally Posted by Dillinger
And for 99 baht a real good deal.
Bloody good stodge food Nigel. And your right, a sure fire recipe for farting under the duvet. :rofl:Quote:
Originally Posted by nigelandjan
Is your question mark button sticky ? Are you typing with a sausage roll in your hand ? :)Quote:
Originally Posted by Loy Toy
I dont know anyone who eats sausage rolls for breakfast to be honest.
That's more of a light lunch what he's advertising there.
Breakfast for me is cereals, or a good old English fry up, omelette or another beer, maybe last nights pizza or curry.
I guess i could eat a sausage roll really.
Here's an idea for you LT. What about putting the sausage meat into a Croissant ?
These look nice
Sausage Breakfast Rolls Recipe - Breakfast.Food.com - 287208
Anyway good luck with the rolls. I will pop in to Starbooks in a few weeks, and give you the verdict. :)
What separates a good sausage roll or more importantly a pie is the pastry and people say my wife's pastry makes the difference especially with regards to her product.Quote:
Originally Posted by Dillinger
None of this thick filo or crusty chewy rubbish.
Puff pastry as light as a feather and it is not easy to make.
Your welcome down at the Loy Toy residence mate and if you are in the area.Quote:
Originally Posted by Dillinger
I thought you'd never askQuote:
Originally Posted by Loy Toy
I will bring a bottle
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:)
We have that already mate but Branston Pickle or English mustard would be nice.Quote:
Originally Posted by Dillinger
Was sitting with some English mates the other night and had a few sausage rolls cold, (sliced into pieces) and a few lads thought they were eating pork pies.
If you have that sausage meat perfected, you will be onto a winner. i used to like a ni nice sausage and onion lattice pie back home.
You wanna try and sell in Villa Market, You could charge what you like in there.
They do have Pork Pies in Villa, but theyre very hit and miss, soggy sometimes too. They come from Pattaya somewhere, but I think they must freeze them
Rubbish, overpriced, inedible product mate.Quote:
Originally Posted by Dillinger
I have already been approached by 2 retailers who wish to take them on and my wife is getting worried.
Quote:
Originally Posted by Loy Toy
kitchen help add to follow...... :-)
There is a lot to be said for a good home cooked meal. Good ingredients, having the proper spices/condiments, and having a profound insight to the proper combination of those ingredients and spices that culminate in a finished product that looks, smells and taste like a festival of flavor will always be a winner with whom ever it is that is doing the eating. Personally, I like cooking for myself and others who enjoy foods with a little tang and spice to them as well as foods that are from fresh sources..
That said, I made one of my favorite dishes last evening with a desert with the toppings from my personal garden.
I made spicy, slow cooked “Pulled Pork” with an Asian Bar BQ flavor, placed on freshly baked rolls from the local Ban Chang Danish Bakery, and a coconut ice cream with sliced jackfruit and bananas as the fruit toppings.
I have yet to be able to locate a ceramic lined crock pot (slow cooker) here in Thailand so I had to deviate slightly in the making of my “pulled pork”. Here are the pork cuts simmering in a sauce of vinegar, brown sugar, onions, garlic, cayenne pepper, cajun spice, ginger, and some smoky Bar BQ sauce.
https://teakdoor.com/Gallery/albums/u...6/DSCF0334.jpg
After about 5 hours of the pork simmering on as low a heat as my gas stove would allow, it was ready to be pulled apart. Here’s a look.
https://teakdoor.com/Gallery/albums/u...6/DSCF0346.jpg
The aroma was too much for me not to slice the rolls and put some of the “Pulled
Bar BQ Pork” on those sliced rolls to consume immediately. Very Tasty.
https://teakdoor.com/Gallery/albums/u...6/DSCF0345.jpg
For desert, I got about 100 baht worth of coconut ice cream from the local motor cycle coconut ice cream vendor. But what made the desert sop special was the fact that the bananas and jackfruit toppings were from my personal garden.
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Here I am cutting the bananas.
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and the cut bananas on the grass before being cut into smaller bunches and taken into the house.
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and the final desert product. Coconut Jackfruit Banana Split.
https://teakdoor.com/Gallery/albums/u...6/DSCN3453.jpg
A simple dinner and desert but one that taste like it was made for a king....
Friggin' starving looking at that pulled pork!
^ I'm pulling my pork looking at that pulled pork..
Wonderful SEA, they look as good as you described them to me. We will get you a crock pot as well. Made me very hungry.:)
I would pull your pork ST, for one of those buns
Ummmmm....Separate thread please! With pics! Sharpish!:)Quote:
Originally Posted by SEA Traveler
Comments are all too kind on the "pulled pork".
Pics don't do justice in this case.
Request made to me today via skype from the TD member I made the "Eggplant Parmesan with Spicy Italian Sausage" for last week to have me make up a batch of "spicy pulled pork" for him next week. Did I hear a bottle of red grape being offered?
I just cannot picture SEA pulling his pork. Puts me off eating.............
I could taste that dish by just looking at the pictures.
You are a legend in the corridors of pork pullers mate. :)
why pull your own when there there are so many others willing to do the same?
I'll just stick to the kitchen Thanks You very much.