Thread: Dinner

Quite a high Sausage ratio there but looks great comfort food. I still can't make that meal without tinned toms instead of beans.

What sausages do you use, Mendip?

BB that's formica too

Originally Posted by Neverna

What sausages do you use, Mendip?

Nev, pork sausages from 'Korat Chef', next door to the now closed (I think still) George and Dragon. I used to get my sausages from Gourmet Meats but they seem to have closed for good, I think the Aussie owner retired and moved to Pattaya.

Originally Posted by strigils

BB that's formica too

It most certainly isn't!

Originally Posted by Buckaroo Banzai

Aside from you food which is exactly mu cup of tea. A litle heavy on the carbs there , with the beans and mush potatoes, but Hey! you only live once.
Unless of course you are Shirley McClain LOL
I like your Countertop , in Florida I have Formica and it is beginning to look a bit dated. I was thinking of getting exactly the same. I am holding on. because a friend of mine , might want to rent the house for a couple of years while I come back to Thailand, and he has three boys. If he does, I rather they destroy the Formica LOL But I love that granite with the quarts in it.

Lots of issues here BB...

Thanks for your praise but I believe that beans don't count as carbs... they are veg and part of your 5 a day! I hope.

All granite has quartz in it, and feldspar and mica. The granite makes it tough... on top of the quartz, ours has a lot of plagioclase feldspar and biotite mica.

The main thing to preserve your 'counter' top is persuading your wife and any kids to use a cutting board, wood or plastic. After 15 years here I have completely failed on this.

Originally Posted by Mendip

Thanks for your praise but I believe that beans don't count as carbs... they are veg and part of your 5 a day! I hope.

Beans contain carbs, Mendip - they contain approximately 4 times as many calories from carbohydrate than from protein. Of course, they contain fibre too, and no fat.

Having been relatively healthy for the last few years, I'll have to go with what Snubs would say on this one (re: beans).


Jaysus, was everyone able to finish their plate of 6 sausages, lump of mash and tin of beans? I think I'd be done after half of it.

^ you'd only finish 3 of the sausages? They do look pretty damn good.

^ I'd probably eat the 6 sausages with me fingers while globbing them in the mash.

Originally Posted by Mendip

Incidentally, what temperature did you cook that at? Your mashed potato seems to be brown throughout whereas mine started burning on the top while the bottom was still white.

TBH Mendip, I preferred the look of your cottage pie on the plate. PAG's cooking is great but the beef in the photo lacks colour, anemic as my mum would say, needs some bisto or oyster sauce.

I put cottage pie in a fan oven at 170C (190 without fan) for 45 minutes.

Originally Posted by Edmond

I'd probably eat the 6 sausages with me fingers while globbing them in the mash.

With hot sauce....

Originally Posted by Edmond

Jaysus, was everyone able to finish their plate of 6 sausages, lump of mash and tin of beans? I think I'd be done after half of it.

It would have been perfect for the average health concsious, patronising preacher as each sausage was cut in half before sticking in the mash!

Beano style gets extra points.

Never tried it with brown sauce but makes sense.

That should be called coronavirus mash.

Originally Posted by Mendip

A mundane meal transformed by a drizzle of Daddies Sauce!

I will have to take a pass on that bean dish abomination.

Sorry Mendy.

Originally Posted by Mendip

each sausage was cut in half before sticking in the mash

Originally Posted by Mendip

patronising preacher

At your service sir.

Friday, devout devil-dodger lent food.

Is that the Michelin starred sliced white bread and butter?

Originally Posted by cyrille

Is that the Michelin starred sliced white bread and butter?

Why the white bread with fish and chips?

Looks like a 2 plate combo of Dillinger and Tomcat. TC on the right.


Would smash that F+Cs.

Originally Posted by bsnub

Why the white bread with fish and chips?

To eat if/when you get a fish bone stuck in your throat. At least, that was what I was told when I was young.

Originally Posted by cyrille

Is that the Michelin starred sliced white bread and butter?

Max was there, and checked on us as always to say hi see everything was ok. I've never asked him why he walked away from a Michelin starred family restaraunt in Europe to become an employee at a Pattaya pub, but am glad he did!

Originally Posted by Neverna

To eat if/when you get a fish bone stuck in your throat. At least, that was what I was told when I was young.

Likewise, and have actually had to get a bite of bread down quickly to dislodge a fish bone as a kid! But these days and especially with boneless Cod, I use it to mop the final remains out of the tartar sauce and mushy pea containers

Originally Posted by Headworx

Max was there, and checked on us

May I ask you which pub is this as I would like to pay it a visit and have a meal?

Thanks in advance!