Thread: Dinner

  1. #21826
    Thailand Expat David48atTD's Avatar
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    Quote Originally Posted by David48atTD View Post
    We do at home, but relaxed when we (occasionally) dine out.

    More for us, then them ... we like a leisurely dining ... the boys just woof their food down.
    Ray's red rep comment, all 3 of them ...






    Thanks Ray ... reaching again I see.

    BTW, what do your kids/grandkids do when you go out for dinner?
    “Someone is sitting in the shade today because someone planted a tree a long time ago”

  2. #21827
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    Quote Originally Posted by David48atTD View Post
    Ray's red rep comment, all 3 of them ...
    I got my usual triple the other day, he is one weird ucker, a sick puppy too.

  3. #21828
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    After my poor effort last night... tonight it was Mediterranean style braised lamb shank. Pretty good, even if I do say so meself!

    I feared the worst as Makro had run out of Talley's frozen peas last week, but a disaster was averted by using some long beans and broccoli!




  4. #21829
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    Comfort food, anything with mash is great. They look a bit skinny them lambs.

  5. #21830
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    Quote Originally Posted by Mendip View Post
    I feared the worst as Makro had run out of Talley's frozen peas last week
    Thank the gods.

    Quote Originally Posted by Mendip View Post
    but a disaster was averted by using some long beans and broccoli!
    So you actually had to work for it. Far more health for that little one.

  6. #21831
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    ^^^*Note to self, lamb shanks are way overdue either at home or eat out*

    Mendip with your mash, are you adding any milk and/or butter when you whip them up because they always seem to look a little dry. Not having a shot at your home cooking mate, just asking..

  7. #21832
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    ^ No worries! I do add some milk and butter but not nearly enough... I was actually thinking the same tonight. They were too dry to even whip up, tbh.

    Of course, it's not just about the taste... it's also about getting that great pic! Whipped up mash would have presented a lot better!

  8. #21833
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    ^There you go, just needs a little more moisture added it seems. As for the great pic part, a small tip would be to toss your green veg lightly in olive oil (I use extra virgin for this) which gives them a really nice sheen and adds flavour + healthy fat. Pro food photographers use baby oil and have all sorts of other tricks to make their pics stand out.

  9. #21834
    Jail me Jack meoff's Avatar
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    Marinated pork chops.

    Dinner-20200208_112520-jpg

    Pan fried.

    Dinner-20200208_114942-jpg

    Dinner-20200208_115905-jpg

  10. #21835
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    Jack, nice. Were the noodles spicy squid flavour?

  11. #21836
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    ^^That'll work!

  12. #21837
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    Mama noodles with pork and broccoli, I'd rather have Mendips mash and some gravy.

  13. #21838
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    Looking good Jackie boy. The asparagus done up in butter and garlic?

    Crying out for some mash instead of the Mama though.

  14. #21839
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    This threads makin me.hungry. i gotta admit after being back in oz im well chuffed with the immense variety and quality of food here. Not as expensive as i was led to believe either. Quite cheap really .The wifes sorted to. She can get all her Lao fixins easily enough and has even started growing her own erbs n shit. I expect to be an even fatter coont real soon.

  15. #21840
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    Quote Originally Posted by beerlaodrinker View Post
    I expect to be an even fatter coont real soon.
    we'll be the judge of that.

  16. #21841
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    Oven baked thick-cut bacon revisited, success this time. Used on a BTL.
    Dinner-20200209_082317-jpg

    Dinner-20200209_082730-jpg

    This was suppose to go in the breakfast thread, my bad..

  17. #21842
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    ^That bacon is nearly as thick as snub, but looks better and has travelled further

  18. #21843
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    Very nice bacon, need to ditch those tomatoes.

    Sweet stir fried chicken with egg flied rice, not bad...
    Dinner-20200208_223548-1-jpg

  19. #21844
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    Looks ok that, CCC.

    You should order a takeaway more often.

  20. #21845
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    Three nice plates of food on this page and then Chitty came along (undecided on Chitty's...).

    Mendip has come a long way on his journey, and will soon be able to cook unsupervised. But, not yet.



    Mash potato is a righteous food and very versatile. In this case it should have been a barrier blocking the lamb shank gravy from the vegetables. Indeed, a really skilled chef may have created a small volcano type structure to hold the lamb shank and gravy within its confines, a separate vegetable serving dish could then have been utilised. Just to check, was this a lamb shank stew?

    The wife was practicing her cooking with a high level Thai chef from the royal court yesterday, or at least that's what she told me..., so I expect some decent food coming my way soon.
    How do I post these pictures???

  21. #21846
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    I've had some praise for my lamb shanks over the past 24 hours, thank you all!

    Apart from the mash potato being a little too dry, and obviously not positioned correctly so as to separate the gravy from the veg... it seems I did OK!

    I do however have a small confession to make... I am in fact still cooking the same old bollox as before, but I got meself a new phone last week! I think that nothing could advertise a Samsung S10+ more than me getting some greens for a food pic!

    Tonight it's just me and the littlun, and I've just caught a couple of nice pla nin in the pond. Fish and chips is on the menu, and I'm doing it all meself, on my own, unaided. This is usually the wife's domain, so let's see how good this new phone really is!

    And don't worry... heading back from the zoo today I popped into Makro just on the off-chance...

    Yep, there really is a God!



    The bad news is... Makro are out of Talley's peas again!

  22. #21847
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    Nandos Sunday Lunch

  23. #21848
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    ^ Can you say on a public forum why you've got binoculars?

  24. #21849
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    To keep an eye on Nev, looking at wildlife and the Chinese streaker next door

  25. #21850
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    How is the wildlife in Nandos these days?

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