Thread: Dinner

Thanks Pat. Nice to hear. The lamb in UK is amazing!

charleyboy, when I was living in BKK, I would feel the same way. One day I went to Villa Market, splurged on nice lamb, beef, fish and froze them for later use. I went to Phuket for a week and came home to find that the electrical authority cut my power. They did this to 3 or 4 buildings in my compound. When I was at work, I found out from a coworker that this happened because there was a charge of something like 32 baht that they decided to add on to our bills after we paid and they just cut everyone off.

Last nights dinner. Guess how much?

Chicken Jalfrezi (all shown in pic)
Plain Rice (half shown in pic)
Aloo Tikka (1 more, not in pic)
Garlic Naan (half shown in pic)

Thanks for the greens everyone. No 'taters, they aversely affect my glucose levels.

Originally Posted by The Fresh Prince

Last nights dinner. Guess how much?

Chicken Jalfrezi (all shown in pic)
Plain Rice (half shown in pic)
Aloo Tikka (1 more, not in pic)
Garlic Naan (half shown in pic)

450 baht I reckon -

If you turn around and say you made it yourself though, I'll be round for supper tonight.

Originally Posted by pseudolus

450 baht I reckon -

Nope. 295bt!!! Fucking belter!!

It would have served 2 no problem. I struggled to finish all the chicken.

Originally Posted by The Fresh Prince

Nope. 295bt!!! Fucking belter!!

Bloomin eck!

OK, where?

If not in Pattaya area, can I send you 300 baht, you post it to me?

Spice Flavors of India on Suriwonge Road

I can send it by Courier Soi Dog Services.

I was gonna say Nat must be on a diet, but then there's the buttered cabbage

Originally Posted by The Fresh Prince

Spice Flavors of India on Suriwonge Road

I can send it by Courier Soi Dog Services.

The curry looks like it has already been processed by them already.

Originally Posted by charleyboy

I found a use for the Thai tinned peas. Some good old ox liver and onions in a Yorkshire pud.

Doesn't look too appetising but went down a treat!

That looks brilliant, how do you get the gravy like that?

^ Like what?
If you mean"thickish." Firstly I wash the liver in clean water then slice it.
Put some plain flower on a plate and season with S&P.
Coat the liver with the flour.
In a frying pan, a bit of oil, add a chopped onion and cook/fry for a few minutes.
Add the seasoned liver and cook/ fry until browned on both sides (10 mins)
Cover in water and bring to the boil.
Put everything into an oven dish cover and cook in the oven for another hour on a medium heat.
Here's the interesting bit of the procedure...
Put a couple of tsbps of corn flour or bisto powder into a beaker, add cold water and mix until the lumps disperse.
Take the liver and onions out of the oven and slowly mix in the above.
Voilla!
Alternatively, you could sign up for my Pie Making Course and have this for your evening meal.

Pigs liver you say?
Do you make the pastry yourself?

(Bit far for me to go for pie classes)

Originally Posted by Dillinger

I was gonna say Nat must be on a diet,

Never! I eat healthy stuff most of the time and only drink once in a while. Living in a Muslim country removes that temptation and alcohol at restaurants, bars, etc is a bit pricey, so it's only a once in a while thing.

Koojo, it's not pastry, it's a Yorkshire pudding and I use ox liver.

Got a mate here for a few days helping out. All will be revealed in a new 'fred' that I'm putting together...Here's his dinner.

what oil is she using
/'

Its not the oil, its finding a spud here that is not too moist. I have yet to make a great chip here, but have found full size frozen chips which are fine. Too much moisture content in the chip. Twice frying after soaking and still not crisp. But occasionally I have run across great chips here. So happy I never remembered to find out how they did it.

Waxy potatoes are the norm here, and you need fluffy for sure.

Pseudo...It's like you said before, cut into thick chips and par-boil.
The oil she's using, although I made the ones above is.

แวว Very difficult to Romanize. weew!
Crispy as fook aswell.

Pork loin or fillet pepper steak? Looks very nice.

I have tried par boiling, twice frying, god knows what. Two times they came out incredible. 8 times looked so but in reality were not crispy.

With kids crispy is king.

NO photo, but just par boiled a couple of spuds, chipped, in hot mazola, but just could not get them crispy.

Two thoughts on that. Firstly, the gas use is n a red bottle and I have the feeling that is not as hot as the blue / green gas so could not get the heat in the oil. Or, the potatoes were too waxy. Bit of both I think.

Originally Posted by pseudolus

NO photo, but just par boiled a couple of spuds, chipped, in hot mazola, but just could not get them crispy.

Two thoughts on that. Firstly, the gas use is n a red bottle and I have the feeling that is not as hot as the blue / green gas so could not get the heat in the oil. Or, the potatoes were too waxy. Bit of both I think.

Drop a small piece of spud in, it it fizzles to the top. the oil should be hot enough.

Originally Posted by Koojo

Drop a small piece of spud in, it it fizzles to the top. the oil should be hot enough.

yup - but i waited quite a while for that lol

Originally Posted by natalie8

Originally Posted by Dillinger

I was gonna say Nat must be on a diet,

Never! I eat healthy stuff most of the time and only drink once in a while. Living in a Muslim country removes that temptation and alcohol at restaurants, bars, etc is a bit pricey, so it's only a once in a while thing.

A low carb dinner. Nothing wrong with that, just have another meal ready in about 3 hours!

Originally Posted by aging one

Its not the oil, its finding a spud here that is not too moist.

If only you could get Cyprus potatoes. Great for everything. Surely Rooster potatoes have arrived in Villa Supermarket or Foodland? They are red and a bit more expensive but again, great for evry style of potato you want it for.

Late lunch or early dinner?
I've been working in the garden and built up an appetite.
Braising steak and the usual!

^ Your meals always look absolutely gorgeous Charley, the kind of meal I'd happily pay to eat, but you seem to have the same kind of meal all the time. Do you never fancy a bit of pasta or curry and rice etc?