^They're in season and the markets are awash with them here right now, something like 20 Baht per kg. Sliced up, chilled down, and it doesn't get much better.
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^They're in season and the markets are awash with them here right now, something like 20 Baht per kg. Sliced up, chilled down, and it doesn't get much better.
3 for 5usd for those.
It's not like they're growing on trees you know.
Well not in my backyard. Good and good for you. Healthy eating, can't beat it.
I love pineapple, bananas, mango, cantaloupe and honeydew..me. haha.
The fish.
...what a blessing to live in a country where so many varieties of mangoes are farmed...can't get enough of them...Quote:
Originally Posted by Headworx
Homemade tomato-(Italian) sausage sauce over mozzarella cheese ravioli.
No duck sausage. Fvck Irma
...so, a ravioli stew then...
Last nights dinner, Sous vide steak and pork.
...so, the price tags are for reference then...I note the wine doesn't have one...
The tags were there to remind us which cut of meat it was. I had a couple of friends around and one of them had never eaten sous vide food before. Top left was US grain feed chuck roll, top right was Australian grain feed rib eye, bottom left was Australian striploin and the bottom right was US grain feed rib eye. Surprisingly the chuck roll was voted the best of all four.Quote:
Originally Posted by tomcat
...well-prepared chuck is flavorful, juicy and relatively inexpensive...Quote:
Originally Posted by Barty
Ohhhhhh yes. Om nom nom :)Quote:
Originally Posted by tomcat
https://teakdoor.com/attachment.php?a...id=14473&stc=1
We had a family gathering today to celebrate the in-laws 50th wedding anniversary at a hi-so eatery that only the upper of the upper crust are allowed entry....
My first course, a garden salad with a wonderful Italian dressing
https://teakdoor.com/attachment.php?a...id=14495&stc=1
Next, the soup course featured a superb abalone and shiitake elixir, with nice chunks of the featured ingredients.
https://teakdoor.com/attachment.php?a...id=14496&stc=1
Follow by the main, stir fried lamb in XO sauce, a 3 bean dahl that wasn't too fiery and sauteed cauliflower that was really good.
https://teakdoor.com/attachment.php?a...id=14497&stc=1
I didn't bother with taking pictures of the dessert course.
For a party of twelve, the tab was just over 4K. Thank you, eatogo!
Holiday Inn, Silom
I always thought that you were married to a Filipino...Do the in-laws live here?
The whole family is here.Quote:
Originally Posted by charleyboy
*cough*...for how long?...Quote:
Originally Posted by CSFFan
over a decade now....Quote:
Originally Posted by tomcat
...I hope you believe that patience is rewarded in heaven...
They're not that bad and I adore my nieces and nephew. It's a good, most of the time.Quote:
Originally Posted by tomcat
...just how many in-laws are...um...visiting?...Quote:
Originally Posted by CSFFan
About that many, though some were born here.Quote:
Originally Posted by tomcat
I forgot about the lamb shank served with salsa verde and pumpkin.
https://teakdoor.com/attachment.php?a...id=14500&stc=1
typical bangkok hotel sunday buffet brunch fare today.
nice to do a couple times a month on a lazy sunday afternoon:
https://teakdoor.com/attachment.php?a...id=14566&stc=1
https://teakdoor.com/attachment.php?a...id=14567&stc=1
^ v nice, what hotel?
https://teakdoor.com/images/imported/2018/06/1061.jpg
Jackie boys favourite:)
No chips or mashed potatties with that SouthBeachBoy? :ourrules::bananaman:
Yorkshire puddings
Take 3 glasses of equal volume.
https://teakdoor.com/images/imported/2018/06/1038.jpg
Incorporate in a mixing bowl... eggs and flour first then followed by the milk once a thick paste has been made.
https://teakdoor.com/images/imported/2018/06/1039.jpg
https://teakdoor.com/images/imported/2018/06/1040.jpg
Beat well to ensure a nice smooth, lump free batter.
https://teakdoor.com/images/imported/2018/06/1041.jpg
Cover with clingfilm/Gladwrap and chill for an hour or so while you pop down the pub for a pint.
https://teakdoor.com/images/imported/2018/06/1042.jpg
Take your moulds, add a little oil or fat (I use canola) and put them into a 200 C oven until really hot.
https://teakdoor.com/images/imported/2018/06/1043.jpg
Whisk the cold batter once more and add to a jug for easy pouring
https://teakdoor.com/images/imported/2018/06/1044.jpg
They immediately start bubbling as they hit the hot oil.... straight into the hot oven and shut the door.
https://teakdoor.com/images/imported/2018/06/1045.jpg
DO NOT OPEN THE DOOR WHILE THEY ARE COOKING OR THEY WILL COLLAPSE.
25-30 minutes later (guage by looking through the glass) they are done
https://teakdoor.com/images/imported/2018/06/1046.jpg
Time to tuck in
https://teakdoor.com/images/imported/2018/06/1047.jpg
^ they look great, although....
You should buy a mould nearly the size of your plate and chuck all of your roast dinner and gravy inside it like they do in the Black Swan.