Thread: Dinner

Originally Posted by charleyboy

Nige. Looks delicious especially the roasted potatoes. Carrots could have done with peeling!

Koojo.
250 gm plain flour.
70 gm butter.
75 gm lard.
Pinch of salt.

Sift flour into large bowl. Add butter and lard in small cubes.
Rub ingredients with fingers to make a breadcrumb consistency.
Add a little bit of cold water.
Bring together with flat bladed knife.
Wrap in cling film and place in fridge for an hour or so.
Toss pinch of salt over right shoulder and make a wish.

Thanks mate, have to spread the love before I can green you again.

Originally Posted by charleyboy

Nige. Looks delicious especially the roasted potatoes. Carrots could have done with peeling!

Koojo.
250 gm plain flour.
70 gm butter.
75 gm lard.
Pinch of salt.

Sift flour into large bowl. Add butter and lard in small cubes.
Rub ingredients with fingers to make a breadcrumb consistency.
Add a little bit of cold water.
Bring together with flat bladed knife.
Wrap in cling film and place in fridge for an hour or so.
Toss pinch of salt over right shoulder and make a wish.

And the lard came from?

Probably that ox's arsehole charleyboy had his arm up the other day :-)

A very light dinner today, I've got swollen glands
Baking took my mind off the pain though

Is that what you are in the middle of now ST? :-)

Originally Posted by SEA Traveler

What I will say is,

Originally Posted by SEA Traveler

good as the Pulled Pork

Originally Posted by SEA Traveler

Almost as good as sex

Well ,, each to theyre own mate ,,

Originally Posted by toslti

And the lard came from?

Made my own. Not difficult and far cheaper / tastier than butter.
Go to the market and buy pig fat then render it down.

Originally Posted by SEA Traveler

I finally broke down today and did what I should have done a long time ago, and that is to make some "home made fresh cole slaw" to put on top of the Pulled Pork Bar BQ sandwich. I'll take some photos and post the details tomorrow or so as I'm right in the middle of something right now.

What I will say is, as good as the Pulled Pork Bar BQ Sandwich was without the cole slaw, it was that much better with the sandwich topped with the cole slaw. Almost as good as sex if you can believe that.

In previous posts, I’ve already sufficiently covered the “Spicy Bar BQ Pulled Pork” portion of the meal so with this post will address the “Creamy Cole Slaw” that is a necessary accessory topping to the “Bar BQ’d Pulled Pork” sandwich.

You may want to vary your ingredients to satisfy your specific tastes but this is the way I do my “Creamy Cole Slaw”.

approximately 1 1/4 cup of mayo
1/3 cup sugar
1/4 cup Balsamic Vinegar
1/4 teaspoon Celery Seed
1/5 cup Cajun Seasoning / Creole Seasoning or Seasoned Salt
1/4 teaspoon Black Pepper
1/5 cup Lemon Juice
1 tablespoon Dijon Mustard
salt to taste
1 tablespoon milk

Mix thoroughly all the above ingredients and refrigerate.

Thinly slice 1 head a cabbage and shred 1 carrot. Mix and place in container and refrigerate.








I like to keep my shredded cabbage & carrots separate from my dressing until I am ready to eat it and then I mix only what I am going to eat at that sitting. The cabbage/carrots stay more crisp and crunchy that way and the overall “cole slaw” mix seems to have a longer shelf life by keeping separate and mixing only when ready to eat.

Here is the mixed cabbage/carrots and the “Creamy Cole Slaw Dressing”.







and here are a few photos of the “Creamy Cole Slaw” placed on the “Spicy Pulled Pork Bar BQ’d Pork” to make a proper deli Pulled Pork sandwich.











a very tasty sandwich with veggies included.

Looking good!




















Lucky bastard.

Originally Posted by nigelandjan

Originally Posted by SEA Traveler

What I will say is,

Originally Posted by SEA Traveler

good as the Pulled Pork

Originally Posted by SEA Traveler

Almost as good as sex

Well ,, each to theyre own mate ,,

the key word nigelandjan was "ALMOST" :-)

Fantastic ST.

That needs moving into withnallstokes Manwich thread

Originally Posted by Dillinger

Fantastic ST.

That needs moving into withnallstokes Manwich thread

trying to build up the views and posts to this thread I started!!! :-)

Fantastic coleslaw ST thanks for that outta greenery at the mo ,, gonna make a big bucket of that this weekend , will go in the sarnies next week

We could do with a nice Southern Fried Chicken Recipe to go with that coleslaw.

I'd like to see Ao's and ST's creations and give them a bash. The KFC here is shat

Originally Posted by Dillinger

We could do with a nice Southern Fried Chicken Recipe

Agreed.

Originally Posted by Dillinger

I'd like to see Ao's and ST's creations and give them a bash. The KFC here is shat

AO and myself have cooked for each other more than once and enjoy the creations or the other. Always nice to have a helping hand in the kitchen every now and then but even better is the appreciation of the food that is created.

Yup us cookers have to keep together. Dil thats a good idea about fried chicken, my mom made the best. I tend to get lazy and use the same breading but just use the chicken tenders here. One good thing about Thailand, the nicest piece of meat at the cheapest price of the whole chicken.

Simple Wednesday night dinner...



Grilled pork steak with roasties and veg.

Blimey Tosl ,, I hope you kept the windows closed incase that blew away !

Originally Posted by SEA Traveler

Originally Posted by SEA Traveler

I finally broke down today and did what I should have done a long time ago, and that is to make some "home made fresh cole slaw" to put on top of the Pulled Pork Bar BQ sandwich. I'll take some photos and post the details tomorrow or so as I'm right in the middle of something right now.

What I will say is, as good as the Pulled Pork Bar BQ Sandwich was without the cole slaw, it was that much better with the sandwich topped with the cole slaw. Almost as good as sex if you can believe that.

In previous posts, I’ve already sufficiently covered the “Spicy Bar BQ Pulled Pork” portion of the meal so with this post will address the “Creamy Cole Slaw” that is a necessary accessory topping to the “Bar BQ’d Pulled Pork” sandwich.

You may want to vary your ingredients to satisfy your specific tastes but this is the way I do my “Creamy Cole Slaw”.

approximately 1 1/4 cup of mayo
1/3 cup sugar
1/4 cup Balsamic Vinegar
1/4 teaspoon Celery Seed
1/5 cup Cajun Seasoning / Creole Seasoning or Seasoned Salt
1/4 teaspoon Black Pepper
1/5 cup Lemon Juice
1 tablespoon Dijon Mustard
salt to taste
1 tablespoon milk

Mix thoroughly all the above ingredients and refrigerate.

Thinly slice 1 head a cabbage and shred 1 carrot. Mix and place in container and refrigerate.

I like to keep my shredded cabbage & carrots separate from my dressing until I am ready to eat it and then I mix only what I am going to eat at that sitting. The cabbage/carrots stay more crisp and crunchy that way and the overall “cole slaw” mix seems to have a longer shelf life by keeping separate and mixing only when ready to eat.

Here is the mixed cabbage/carrots and the “Creamy Cole Slaw Dressing”.





a very tasty sandwich with veggies included.

That oughta go in this thread here, Manwiches only mate, a very worthy contender!

Just started making my own pizzas.

Originally Posted by nigelandjan

Blimey Tosl ,, I hope you kept the windows closed incase that blew away !

yup....very lightweight.... just didn't fancy much more. Super pork steak from Tesco Rotus though.... 3 for 66Bht.

hope both of you are well.

Originally Posted by SEA Traveler

Originally Posted by SEA Traveler

I finally broke down today and did what I should have done a long time ago, and that is to make some "home made fresh cole slaw" to put on top of the Pulled Pork Bar BQ sandwich. I'll take some photos and post the details tomorrow or so as I'm right in the middle of something right now.

What I will say is, as good as the Pulled Pork Bar BQ Sandwich was without the cole slaw, it was that much better with the sandwich topped with the cole slaw. Almost as good as sex if you can believe that.

In previous posts, I’ve already sufficiently covered the “Spicy Bar BQ Pulled Pork” portion of the meal so with this post will address the “Creamy Cole Slaw” that is a necessary accessory topping to the “Bar BQ’d Pulled Pork” sandwich.

You may want to vary your ingredients to satisfy your specific tastes but this is the way I do my “Creamy Cole Slaw”.

approximately 1 1/4 cup of mayo
1/3 cup sugar
1/4 cup Balsamic Vinegar
1/4 teaspoon Celery Seed
1/5 cup Cajun Seasoning / Creole Seasoning or Seasoned Salt
1/4 teaspoon Black Pepper
1/5 cup Lemon Juice
1 tablespoon Dijon Mustard
salt to taste
1 tablespoon milk

Mix thoroughly all the above ingredients and refrigerate.

Thinly slice 1 head a cabbage and shred 1 carrot. Mix and place in container and refrigerate.








I like to keep my shredded cabbage & carrots separate from my dressing until I am ready to eat it and then I mix only what I am going to eat at that sitting. The cabbage/carrots stay more crisp and crunchy that way and the overall “cole slaw” mix seems to have a longer shelf life by keeping separate and mixing only when ready to eat.

Here is the mixed cabbage/carrots and the “Creamy Cole Slaw Dressing”.







and here are a few photos of the “Creamy Cole Slaw” placed on the “Spicy Pulled Pork Bar BQ’d Pork” to make a proper deli Pulled Pork sandwich.











a very tasty sandwich with veggies included.

Can I ask.... how long might it take to put this dish together? Start to finish I mean.

thanks

G

Originally Posted by toslti

Can I ask.... how long might it take to put this dish together? Start to finish I mean.

Less time than it takes to scroll through the entire quoted post.