Thread: Dinner

Originally Posted by patsycat

I would think they are mange tout,

Sugar snap peas I think. Mange tout are flatter, aren't they?

I like minge, too!

Tried to post a pic failed again sorry peeps

There that's better ,Korean BBQ prawns squid pork veg soup tasted better than it looks my photo skills ain't up to much

^looks pretty tasty that...

Like the table cloth. Here we do the same sort of thing. Make a stock with lots of veggies etc. and dunk the meat or fish in there. It's called a Fondue Chinoise. And we have little fishing net thingys to get the meat out with.

Thx BB ,I will pay more attention to the photo composition next time

Looks great, Malcy. Well worth the effort of posting

Cheers patsy we were feeding four of us so it's pretty much all covered with bowls and dishes of various bits and pieces but it is an old map of the world and vinyl so washable . Available in the range uk .

Thx NR .

As a tribute to the late Keith Floyd (who's book I've just read) I cooked one of his beef stews with Cyprus potatoes (a particularly good versatile potato) & local carrots.

^^^Looks good Malcy...omg..i miss Korean bbq with shrimps.
^Looks decent enough, Pat. Bread..tsk...so many carbs.

Dinner of salmon steak and a mix of broccoli and zucchini.

Marinated a pork loin for a day, then roasted it up along with some skewers of onions, mushrooms and red bells. Served with a yellow rice pilaf. Was quite the treat.

^Looks tasty, AO.
Love the orchids..oh damn, I may be in Thailand this year if only for the food and flowers.

Now for the best part (besides eating it): 2 hours with the smell of garlic-stuffed loast ramb and veggies wafting through home .

^ Going to have to get one of those meat thermometer thingies.
I gather they work better than just saying "Please be medium rare" over and over..

They're great Nekron, I wouldn't do a roast without one. Cost SFA as well, something like 120 Baht at Villa.

No points for guessing who cooked my delicious plate of grub last night.

^Looks nice Nigel, homemade pie?.

Finally the lamb got to 145 degrees, then after resting for 10 minutes it hit the colour we like (though I'd like it a touch rarer and Mrs Worx would like it done more). So we compromise on pink.

Then onto a plate with roast spud, carrot, pumpkin, onion, and some sprouts. Some gravy and cracked pepper added and down it went. Heaps left over so it's Lamb samidges for dinner tomorrow!.

That was just lovely, except for the sprouts. Where did you buy the nice lamb roast? I can get legs which I butterfly marinate and barbecue, but havent seen a roast like that.

It's a boned out shoulder AO, and in Pattaya they're available in every major supermarket along with legs if your prefer that cut. Fresh or frozen, most have both. I bought this one fresh from Macro yesterday. For sure they'd have them in Villa, Central, and Foodland up your way.

Please do post photos next time you do a butterflied and marinated leg on the BBQ, we just have to see that!.

Pumpkin? You're worried about the pumpkin when half the plate is sprouts?
Not a roast without a bit of pumpkin.

What I like to do with a leg is debone then roll and stuff with a bread, mint, orange juice and dried apricot stuffing. Thats the nuts...