Thread: Dinner

The wife's runner bean and pork adobo, delishiouso!

^ 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.

Originally Posted by Mendip

I often get adobo when I'm working offshore... we usually have Filipino night cooks.

Just curious do they work full time as cooks? Maybe in these slow times you should start an offshore thread to show your life when you are at work?

^ 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

Originally Posted by Mendip

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

Sorry, not oxtail. I like adobo pretty well myself.

Originally Posted by NamPikToot

Looks good Troy, what did you have with it? Pork chops

That would have been nice but no, I had it with salad and a beer.

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.

Originally Posted by NamPikToot

Looks good Troy, what did you have with it? Pork chops

Yes, it does. Who would have thought a German would have had such a sensible use for a penis shaped vegetable?

Originally Posted by NamPikToot

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.

Yeah, looks tasty (if a little Munich based for my liking...





















hashtag/never_forget

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

Originally Posted by Bettyboo

I am currently making a rice pudding in the AirFryer, had no cinnamon or nutmeg, so threw in sole coconut oil

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.

Originally Posted by bowie

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.

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?

Originally Posted by Bettyboo

I am currently making a rice pudding in the AirFryer, had no cinnamon or nutmeg, so threw in sole coconut oil

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.

Originally Posted by bowie

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.

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?

Originally Posted by HuangLao

Some of us have real dogs.

Poodles are the second cleverest dog breed apparently. What dog you got Jeff. Hopefully not a bloodbound, poor thing

Originally Posted by Dillinger

Poodles are the second cleverest dog breed apparently. What dog

How many dogs have you got? I think you are developing a bad case of canine Kleptomania.

Originally Posted by Dillinger

Looks great as usual... but dont you get fed up of Thai food every day?

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.

Originally Posted by Bettyboo

coconut oil

You are funny Bets..

Originally Posted by aging one

You are funny Bets..

If he only knew....

^^^ 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.