^ Mr Topper, I often get adobo when I'm working offshore... we usually have Filipino night cooks. I love it. They also regularly make this stewed/baked/roasted ox tail which I also love, but can't find a good recipe. Does your wife make that, or know how to? I'd love to cook one up sometime.
^ Mate, they'll be on rotation like everyone else. The Filipinos in Norway are usually 6 weeks on/6 weeks off. So yes, it's a full time job. They used to get horribly abused and made to do 3 month, 6 month etc trips, but thankfully those days have gone... at least in some parts.
^^ There's Filipinos everywhere offshore... catering, ships engineers, ABs, etc. Could have been Thais just as easily if they could speak comprehensible English.
This was meant to be a lunch time snack but ended up having for dinner.
Local aubergines aren't really big enough for this dish but used the following ingredients, except for the olives. I was wandering whether to use olives or chilli and decided on chilli. I guess you could use both but I scoffed the olives while I was deliberating.
sliced, diced, and chopped them up and included the sweet basil, which I'd left in the fridge...
Only grated parmesan in the cupboard and no ricotta or mozzerella so I used a couple of packets of some Aussie mixed grated cheeses.
to make Troy's local version of aubergine parmigiana...
The baking tray was a bit big for the number of ingredients and I didn't make enough tomato sauce. No problem, just added some extra sliced tomatoes before topping with cheese.
Looks good Troy, what did you have with it? Pork chops
An unusual one.
The other day i bought a pork shoulder joint 2.2Kg. I lopped off nearly 1Kg for the forthcoming 10 month out of date Pataks Madras, Vindaloo and Bhuna blending with green lentils.
The roast saw me through three meals and so i had left over cooked pork. After PAGs lovely sheppards pie i thought why not, so i sweated onions, carrots and smoked bacon and to this i added finely chopped pork together with garlic, toms and paprika, pepper etc.
Won't win beauty awards but its tasty. Too soon for my Sauerkraut unfortunately.
Chief cook took the day off. Purchased dinner for our local food stalls.
So, tonights repast is black rice (looks pink to me) with egg and pork, heavily spiced and quite appetizing plus curried vegetables over rice and noodles. Dessert of mango.
Munich - how dare you that's finest mash and cheddar on the top. Italian Toms- Check, Hungarian Paprika - Check, Most of the rest English - Check, German OEM Car Parts - Nein!!!!
Strange Yerman glass table sports - noooooooo
Must say, the air fryer spud was great
After dinner entertainment
Uh-huh....
Some of us have real dogs.
Head chef’s back on the clock. This evening we dined on Spiced Pork, the left over Khao Pat Pu and Sautéed Vegetables. Dessert will be mangos and apples. Yum, Yum, Yum, about sums in up. Buon appetito.
pork staged
spicy raw
wash and dry
mortar work
tonights lineup
spiced pork fired up
spicy pork - ready to go
veggies in process
entrees
Gin Khao
It does look good, I think I'll try a cottage pie in the AirFryer over the next couple of days.
Looks nice. Airfryers are excellent for jacket potatoes.
I am currently making a rice pudding in the AirFryer, had no cinnamon or nutmeg, so threw in sole coconut oil (by the smell of the cooking, maybe too much...). We will see. When it's done I'll take a couple of snaps and give an honest appraisal - in about an hour it should be ready.
Cycling should be banned!!!
A good few dollops of jam should sort that out.
I wonder if you're gonna get that nice thick skin on it, like Ma used to make.
Looks great as usual... but dont you get fed up of Thai food every day? Or wanna add a kilo of sugar to the fruit and make a flan?
A good few dollops of jam should sort that out.
I wonder if you're gonna get that nice thick skin on it, like Ma used to make.
Looks great as usual... but dont you get fed up of Thai food every day? Or wanna add a kilo of sugar to the fruit and make a flan?
Poodles are the second cleverest dog breed apparently. What dog you got Jeff. Hopefully not a bloodbound, poor thing
Not at all. I fill in all the corners with healthy additions of carbohydrates and sugars. All the good tasting bad stuff. Not to mention assortments of deep fried chicken and spare ribs, burgers, KFC and pizzas. Gotta maintain the balance... You know, all the good stuff the docs say is bad for you.
Tastes really good - but next time I'd use coconut cream rather than coconut oil; might add double cream to make it extra creamy too.
^^^ I've never claimed to be a good cook, I just bought a fancy phone. But... am I missing something here... why the fuk would you fry a rice pudding???
A long time before I'd even heard of Asia our family used to have rice pudding for pudding every Saturday lunch time (which was dinner time). I'm pretty sure my mum baked rice with milk and butter in the oven. I'm very sure she didn't fry it.
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