Dinner

**Dillinger** · 25-10-2016, 05:39 PM

Piece of pie this pie making game

Ive made 4 Balti Pies today

**Luigi** · 25-10-2016, 05:53 PM

^

Fine stuff Sire.

If there's any left, I think they'd make a fine dessert.

Dinner:

https://teakdoor.com/the-dog-house/16...ml#post3381529

**Topper** · 25-10-2016, 05:55 PM

I'm going to visit Greeta soonish..

**crackerjack101** · 25-10-2016, 05:55 PM

Originally Posted by Dillinger

Piece of pie this pie making game

Ive made 4 Balti Pies today

Did they slide off the table?

**klong toey** · 29-10-2016, 06:29 PM

Today's dinner including 2 beers 645 baht.

**Dillinger** · 29-10-2016, 07:04 PM

**thaimeme** · 29-10-2016, 07:11 PM

Originally Posted by Dillinger

Local beef, mate?

**Luigi** · 29-10-2016, 07:29 PM

You plan on stealing that laminated tablecloth and squeezy bottle of ketchup bud?

**klong toey** · 30-10-2016, 03:31 PM

Got mum staying for a few days so got her favourite food in, 3kg for 900 baht.

**NZdick1983** · 30-10-2016, 03:58 PM

Thought I would try a slow cooked beef meal... cut a portion for a standard oven roast with tatties
and the bigger portion I cooked as per this crazy recipe..

Slow Cooked Beef Roast
Ingredients * 2 tablespoons vegetable oil
* 1 (5- to 6-pound) brisket or any beef roast
* 2 large onions, peeled and cut into 1/4-inch slices
* 6 garlic cloves, peeled and minced
* 1 (12-ounce) can beer
* 1/2 cup low-sodium beef broth
* 4 celery stalks, cut into 1/2-inch slices
* 1/2 cup tomato paste
* 1 (14 1/2-ounce) can stewed tomatoes
* 2 bay leaves
* 1/2 cup packed dark brown sugar
* 1/3 cup Dijon mustard
* 1/2 cup red wine vinegar
* 1/4 cup regular molasses
* 1/3 cup soy sauce
* 1 teaspoon paprika
* Salt and freshly ground black pepper to taste
Preparation
Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat. Brown the brisket well on all sides. Place the browned meat in the slow cooker insert. Add more oil, if needed, and sauté the onions until soft, about 4 minutes. Add the garlic and cook 2 minutes more. Scrape the vegetables into a big bowl.

Pour the beer and broth into the sauté pan and bring to a boil, scraping up the meat bits in the pan with a wooden spoon. Pour over the meat. Add the celery, tomato paste, stewed tomatoes, bay leaves, brown sugar, mustard, vinegar, molasses, soy sauce, and paprika to the big bowl with onions and stir thoroughly. Then pour mixture on top of meat.

Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender.

Remove the meat to a cutting board and slice it thinly against the grain. Skim any fat from the cooking liquid, discard the bay leaves, taste for seasoning, and add salt and pepper. Transfer the meat to a serving platter or serve them on individual plates. Spoon the cooking liquid on top or on the side.

12 hours on a simmer and the meat fell apart... pulled the meat into strips using a fork, then back into the pot to absorb the amazing flavors of the stock.
Sliced the mini-roast for sandwiches for our lunches... normally get a good 3 meals from a big roast.

**klong toey** · 30-10-2016, 05:28 PM

**Dillinger** · 30-10-2016, 05:49 PM

^ v.nice

^^ v.v.v. nice

**Nicethaiza** · 30-10-2016, 06:06 PM

When I come in this thread always make me hungry...
Nice pics

@Dickie..Its you in vid? Why you so fat now ...

**Dillinger** · 30-10-2016, 06:18 PM

First to cleanse the pallet

**Luigi** · 30-10-2016, 06:19 PM

Whiskey honey ribs n wedges.

**Luigi** · 30-10-2016, 06:20 PM

^^ How do they compare to Mont Clair?

**Dillinger** · 30-10-2016, 06:26 PM

Easy win for Chile on the right, followed by Australia then Saf Africa

Mont Clair wouldnt have been too far behind Africa ther after going through an aereator

**Dillinger** · 30-10-2016, 06:51 PM

The Aussies would take some beating with this 600gram wagyu chateaubrand tenderloin that melts in your mouth though

**Dillinger** · 30-10-2016, 07:10 PM

And a banana toffee trifle to finish

**Luigi** · 30-10-2016, 07:25 PM

Good eatin'

Originally Posted by Dillinger

600gram wagyu chateaubrand tenderloin

Originally Posted by Dillinger

And a banana toffee trifle to finish

Think I'd need an alkaselzer.

**Dillinger** · 30-10-2016, 07:38 PM

Chico ate the sweet. Thats him on the table

You gotta try that eatigo. Half price for those 2 meals ive had on this page. The first, the t bone was The Great American rib and tasted of vinegar tbh. I took a doggy bag home on Thursday night and finished it last night with some bisto

But that tonight was special. You get to jump on their posh boat from Saphan Taksin and back for free too

**klong toey** · 30-10-2016, 07:40 PM

Originally Posted by Luigi

Good eatin'

Originally Posted by Dillinger

600gram wagyu chateaubrand tenderloin

Originally Posted by Dillinger

And a banana toffee trifle to finish

Think I'd need an alkaselzer.

Needed Yorkshire pudding with that roast beef.
Oh also a bit stingy with the carrots.

**Dillinger** · 30-10-2016, 07:49 PM

This looks a tad bit better than necking 10 changs with a bunch of sex tourists

**Neverna** · 30-10-2016, 08:01 PM

Originally Posted by thaimeme

Local beef, mate?

I bought a local beef tenderloin steak yesterday. 115 baht for 130g (890/kg). I'm going to cook it some time this week.

**Neverna** · 30-10-2016, 08:05 PM

Originally Posted by Neverna

Originally Posted by thaimeme

Local beef, mate?

I bought a local beef tenderloin steak yesterday. 115 baht for 130g (890/kg). I'm going to cook it some time this week.

Stuff it. I'm going to cook it now.

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