Thread: Dinner

  1. #26226
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    dirk diggler's Avatar
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    Ooh nice. The poppers that is.

    I'm all for raw ingins.

  2. #26227
    Thailand Expat Saint Willy's Avatar
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    oops. Poppers!

    I was just getting too excited! they do look good!

  3. #26228
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by bsnub View Post
    Those poopers were huge Willy and I still have one in the fridge. When I gutted them, my fingers started to burn. Hot bastards.\
    Always, and I mean always wash your hands after cutting chillies.


    just saying.

  4. #26229
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    Quote Originally Posted by Mendip View Post
    I seem to remember that you can't boil an egg at the top of Mount Everest... something to do with the boiling point of water at low atmospheric pressure.
    At higher altitude water starts boiling at lower degrees.

    You could "boil" an egg on Everest, but it would take longer time to hardboil it......and before going there,you would need socks and new flip-flops .

  5. #26230
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    Quote Originally Posted by TheRealKW View Post
    Always, and I mean always wash your hands after cutting chillies.


    just saying.
    I got my Jalapeņos from my garden, where did you get yours? You had corn that looked American, and so did your Jalapeņos. If they are not American, then they were Mexican.

    What is your grocery store? You need to do a thread about your grocery store.

  6. #26231
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by bsnub View Post
    I got my Jalapeņos from my garden, where did you get yours? You had corn that looked American, and so did your Jalapeņos.
    You have an awesome garden then.

    Yep, my Jalapeņos were store bought.

    they also stock the hot charleston, which made me super excited, and I bought a bag.

    they weren't the least bit hot. Tasted like a sweet capsicum or bell pepper. Can you imagine my disappointment?

    They still stock them and they still label them as hot charleston, which makes me rage a little, because it's not a once off mistake. But whatever.

    They also label a lot fo organic vegetables or expensive cuts of meat and fish as 50% off when it is never actually 50% off.

  7. #26232
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    Quote Originally Posted by TheRealKW View Post
    They also label a lot fo organic vegetables or expensive cuts of meat and fish as 50% off when it is never actually 50% off.
    ????

    You also never showed pics of the grocery.

  8. #26233
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by bsnub View Post
    You also never showed pics of the grocery


    I dont have any pics of the grocery handy.

    It's 9:00pm.

    Perhaps I will take some tomorrow for you.

  9. #26234
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by bsnub View Post
    ????
    As in, they stick a big red label that say 50% off.

    But charge the exact same price.

    I asked them about it once, and they just laughed and said yes...

  10. #26235
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    Quote Originally Posted by TheRealKW View Post
    Perhaps I will take some tomorrow for you.
    That would be cool!



    Quote Originally Posted by TheRealKW View Post
    As in, they stick a big red label that say 50% off.

    But charge the exact same price.

    I asked them about it once, and they just laughed and said yes...
    Not sure I follow that but I await your response.

  11. #26236
    Thailand Expat Saint Willy's Avatar
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    Ok, tomahawk normally is $150.

    then they stick a label to say 50% off, some mug buys it, but they charge him $150 and tell him it’s 50% off

  12. #26237
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    200 dollar

    Sticker on say 100 dollar

    Still pay 200 dollar

  13. #26238
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by armstrong View Post
    200 dollar

    Sticker on say 100 dollar

    Still pay 200 dollar
    No. Sticker says 50% off

  14. #26239
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    I assumed he'd struggle with the maths

  15. #26240
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    I popped in to Makro today... mainly because I was driving past anyway and was at a loose end... which is a pretty sad admission.

    I saw these beef chuck rolled things and thought I'd just have to get one. Imported from Australia as well!

    But what to do with it? I know there are many steak experts on Teakdoor.



    I cut the thing in half with my trusty circular saw to ensure it will fit into the convection oven, and also into my casserole dish if it's that the way to go...?

    Nice marbling!



    Incidentally, while I was aimlessly wondering around Makro checking out the female customers to pass some time, I noticed these 9" pie tins that weren't there last week. I took two, and they were somehow so tightly wedged together that the check-out girl thought it was a single item and rang them through as a single tin. I was on the verge of being on honest, but 165 Baht is 165 Baht!

    This was probably the luckiest thing that has happened to me this year.

  16. #26241
    Thailand Expat Saint Willy's Avatar
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    I hope you don't want to eat it tonight, because you will need to defrost it first. Chuck roll is a good cut, but needs a long slow cook otherwise it will be quite tough. Braised is the best way, with vegetables. Just google Braised Chuck roll for ideas. 6-8 hours cooking and it will melt in your mouth.


    Think of chuck roll as a huge portion of cow’s meat from which you can get different cuts for regular use. For example, chuck eye roll or under blade meat. The meat is very tender in this portion and you can make boneless cuts from it. Breaking down a chuck roast into different cuts can be challenging for some people. So, try to get a skilled person to do it for you if you want to save time.
    Oooops!

  17. #26242
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    Thanks KW... not tonight as we've just had a nice fish an' chips from the pla nin I caught yesterday.

    So, 6 - 8 hours.... fukk me, the convection oven only goes up to 60 minutes... the wife will be busy tomorrow getting up from the telly every hour!

  18. #26243
    Thailand Expat Saint Willy's Avatar
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    you could do it in 3, but the longer the better. you could also cook it on the stove in a Mandala pot, if you have one.

  19. #26244
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    ^ I may have one... let me check Google.

    TBH the exercise will do the missus good!

  20. #26245
    Thailand Expat Saint Willy's Avatar
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    Quote Originally Posted by Mendip View Post
    ^ I may have one... let me check Google.
    Dutch oven.

    Solid, heavy cast iron pot with a lid.

  21. #26246
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    3 hours at 150C after being browned would be fine. Be sure to preheat the oven. And do braise as willy says. Make sure you have some stock in the bottom of the pot and then sealed tight. I am lucky I have a Le Crueset pot for this. Easily can add the spuds, onions, carrots and more the last hour.

  22. #26247
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    Never seen meat swarf before.

  23. #26248
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    Yeah I'd be going with a slow braise and veggies too.

    Some pretty good butchering skills there Bud, I'm surprised Allen's of Mayfair let you go

  24. #26249
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    Quote Originally Posted by Headworx View Post
    Some pretty good butchering skills there Bud, I'm surprised Allen's of Mayfair let you go

  25. #26250
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