Thread: Dinner

^^ Runny cheese in Malaysia?

The wife initiated my dinner, but I had to finish off meself (sounds familiar...)

The gardener sneaked another Ya Dong into the work area...



Thai style pork chops with various accompaniments!

HW, you mentioned before the wife's mashed potato was a bit dry... yes, again tonight and I moistened it up with milk and butter. And as for your comment earlier... no, afraid not!



And the money shot... with peas DROWNING in gravy...



I read with interest the discussion above about my gravy and peas...

Despite learning the fancy multi-quote function... it's late tonight. In no particular order...

Mr Dillinger... the quiche pie crust. Half fat to flour and remember to blind bake the pastry for 10 minutes or so before adding the filling.

Hal... gravy on quiche sounds weird. I'm not a fussy eater but no thanks. That's what tomato sauce is for. Tonight I flooded the plates with gravy and had yet more gravy waiting in boats. How Northern is that?

Mr Bsnub... I'm a great dinner date. Don't let my traditional tastes put you off. I have a wide range of conservation and can eat pretty much anything!

And Jeff... never a photo shop on my pics... all 100% genuine food pics!

^ ^The same Aussie label you get in Big C Thailand. That one one with the little map of Oz on it. Can't remember the price Will look on my return. They had Aussie wagyu in there too with great marbling but they were twice the price and the above ribeye was good anyway.

From this place... a little like your Villamarket but cheaper

https://villagegrocer.com.my/

^^ Nice...you need bigger plates, or a separate bowl for your peas

Originally Posted by Mendip

Mr Dillinger... the quiche pie crust. Half fat to flour and remember to blind bake the pastry for 10 minutes or so before adding the filling.

Passed that info on mate... cheers

^ i don't get the whole Oz or grain fed shite. Its mostly been frozen so.....

Originally Posted by NamPikToot

i don't get the whole Oz or grain fed shite. Its mostly been frozen so..

You would care about the Oz stamp if you lived in Asia. As for frozen are you butchering your meat yourself?

frozen food can have more nutrition if it's frozen quickly and efficiently, because it decays more slowly. Fresh food that's been kept longer will have less nutrition than frozen. Texture also is an issue. ... If you handle it right, frozen meat should be just as good as fresh

Originally Posted by Dillinger

You would care about the Oz stamp if you lived in Asia. As for frozen are you butchering your meat yourself?

Trust me i have lived in Asia and in more remote places than your money keeps you cosseted in but i get your point, and btw get your shit to Nepal, India or Burma and get involved in a family celeb and your arms up some carcass but ffs don't forget to wash the blood off before your get too pissed to remember to do so before bed as it looks worse than a lulu bladclat session. I been killing stuff since me uncle made me shoot one of his baa lamb at 5, the world changed after that.

Originally Posted by NamPikToot

get your shit to Nepal, India or Burma and get involved in a family celeb and your arms up some carcass but ffs don't forget to wash the blood off before your get too pissed to remember to do so before bed as it looks worse than a lulu bladclat session.

I think i'll stick to Aussie standards coded meat mate and leave the farmyard livestock worrying to you and Reachy

Originally Posted by Dillinger

I think i'll stick to Aussie standards coded meat mate and leave the farmyard livestock worrying to you and Reachy

Oh ang on, trust me i ain't put me arm up a doggie. That action belongs in the wives club. Like that you rely on labels in SE Asia.

Originally Posted by Dillinger

The Adams® Peanut Butter Company was founded in 1916 by Rex F. Adams, a local Tacoma, Washington football coach. In 1919, the Company added Old Fashioned Peanut Butter to its line of products. Its peanut butter slogan was "The freshest thing in town." Tacoma customers recall being able to purchase the delicacy of Adams® Hot Peanut Butter. The freshly packed hot peanut butter was rushed to the local grocery stores on the very day of special ads.

As mentioned above that stuff originated in my area. My grandma always had a jar of it in her pantry and used to make me PB@J with her homemade jams and jellies. Seeing that jar brought back memories.

Originally Posted by Mendip

Mr Bsnub... I'm a great dinner date. Don't let my traditional tastes put you off. I have a wide range of conservation and can eat pretty much anything!

It's a date then. As long as we go out.

Originally Posted by bsnub

My grandma always had a jar of it in her pantry

Are you supposed to pour the oil that sits on top, away?

Originally Posted by Dillinger

Are you supposed to pour the oil that sits on top, away?

stir it in.

but that aint a dinner.

Nope, twas dessert after the steak
They would have gone better with cheese actually.

Originally Posted by TheRealKW

stir it in.

This stir it in. If you pour it off you will ruin the peanut butter. That is a good oil. Pure peanut oil.

A slab of fat?

That's the cap, here's a pic from the top.

A slab of fat with a bit of dead animal just visible

KW, Which part of the kangaroo is that piece from?

beef ribs

Originally Posted by panama hat

A slab of fat?

that's where the flavour comes from.

Originally Posted by TheRealKW

beef ribs

Must be Aussie beef . . . judging from the size of Aussies now

Originally Posted by panama hat

Must be Aussie beef . . . judging from the size of Aussies now

More like a couple of KIWIS or South Sea Islanders :-)

That's Lulu's imported USDA