U235

11 minutes ago, CLW said:

Happy to see the turned out to be at least okay for burger buns.
I didn't eat them alone yet, but like you said together with the burger filling they were okay.
If you like this style of buns for sandwich, have you tried brioche buns yet? They are richer and more moist.

After all these years in Thailand I'm still looking how to make something that comes close to a Belgian 'pistolet'

It is a very light (very big air bubbles) and crispy bun. The exact recipe must be some secret as I never heard about a private person who could imitate them well. I even consulted professional literature for bakers, but nope... 

The closest I came is using a biga and fold the dough as you would do for a ciabata. The big problem is that your hydration degree should be very high to obtain the big air bubbles, but this often results in a kind of flatbread   The burger I posted a pic from last Friday, is made using one of these breads.

7 minutes ago, 4MyEgo said:

These snakes are freaking me out, sure I look before I sit, but am worried if one comes up after I have sat and thinks one of me testicles is a Mentos, ouch !!!

Try to see it from the point of view from the snake: you are relaxing in a pipe, and suddenly it feels like there is an earthquake followed by.... oh holy sh!t !!!!

1 hour ago, notmyself said:

 

Fortunate to have a local Makro that generally has both in stock. Every so often they have it on buy 2 get 1 free promotion (the L&P). No Colemans powder?

Mustard is very easy to make by yourself; basically all you need are mustard seeds (Makro) and water. If you want your mustard to be more advanced, you can start experimenting with vinegars, oils, wine, herbs etc.

There are hundreds of recipes on the net, but honestly, I mostly buy my mustard too as it is so easily available. And it is very difficult to obtain the texture of a Dijon mustard if you have to grind the seeds by yourself - mustard powder in small quantities is very hard to find 

This one is a Dijon style one which requires more preparation. As you can see, it is not as smooth as for instance Amora mustard. 

8 hours ago, CLW said:

Here is the burger buns recipe

https://www.ploetzblog.de/2013/02/09/leserwunsch-hamburgerbroetchen-hotdogbroetchen-nach-peter-reinhart/

Sorry it's in German but I think with Google translate it should work out.
Slight modification, because I used dry yeast (2g) and cold milk I let the dough first outside at room temperature for 2 hours after kneading to activate the yeast.
Then just followed the recipe

Dough is already sitting in the fridge, so need to wait two more days to see the result. Just ran out of hot dog buns, so this recipe came just in time 

9 minutes ago, xtrnuno41 said:

You have a house of 8-30 million and then the bill is 18000, worth complaining?!

Just take injection and go home., guess just tetanus injection.

ANd just get that lovely item showed in between your sewerpipes !!

Let's talk again after you have been bitten in your glockenspiel by a python 

10 hours ago, notmyself said:

 Freezer section but not all with stock them I imagine. Perhaps ask in the local subforum?

 

Thanks. I used to see the fresh casings in other Makro's but not in mine. Strange that they keep the collagen ones in the freezer, will have a closer look next time I go there.

1 hour ago, CLW said:

What went wrong?

Nothing, but when I saw that pic I had to think about lasagna: also tomato sauce with meat and cheese between layers of dough. And it was ages ago I made it, so...

1 hour ago, CLW said:

However, I don't know where you come from, but to me this whole halal concept was absolutely new.
In Germany I had a lot of Muslim friends fromTurkey and for them it was absolutely okay to eat in the same restaurant or kitchen as they cooked pork.
These Asian Muslims are so strict, especially Malaysia and Indonesia.

Don't know if you have ever been in Turkey, but their national drink is Raki, some kind of Pernod. And beer is available everywhere over there. 

From my experience, there are many graduations in religious fanaticism over here. At first, I didn't notice that my gf at the time was a Muslim, and when I found out, it was too late  In reality she doesn't drink (as most Thai woman) and doesn't eat pork (as I don't eat seafood), so I don't care.  Restaurants don't need to be halal, but if they only sell pork, she will avoid them of course. Not touching pork is another thing: she will not clean the dishes if she knows they have been in contact with pork. On the other hand, it is no problem to use the same kitchen tools as I do. And if for instance if I make pizza, I suppose she knows I use the same cutting board, knife etc for her chicken pizza as for my pepperoni one. And meat from Tesco or Big C is also fine, even as she (should) know that they don't have a separate butchery for the chicken and pig. I fail completely to understand the logic behind this, but I don't complain...

But yes, some guys over here are worse as the taliban. Fortunately, we have nothing to do with them and I have the impression that my wife is also not very keen with them. And what also helps (as for every woman): move to a place far, far away from her family! There is no mosque in a 100 km radius from where I live, so at least they can not wake me up at 4.30 in the morning with their annoying call for the morning prayer.

20 hours ago, notmyself said:

Makro sell collagen skins but you could try this....

 

 

 

Can you pls tell me where in Makro I have to look?  Should be handy as I buy mine overseas 

39 minutes ago, CLW said:

No pork please, so bacon is unfortunately out

You need to train your gf that the world does not stop at the mosque of her village. Mine was not happy with my food habits too in the beginning, but is used to it now. Now she often comes into the kitchen and says "oh this smells good, what is it?".Me: "take a guess darling, you want to try?"

Besides, they are all stupid hypocrites. Pork derivatives are used in almost everything: from their lipstick, to the jellies they love so much and even the filters of their brother's cigarettes. 

Last week my wife came back from a trip from BKK carrying 7 kgs of a local delicacy: some kind of rice sausage. Rise is kosher of course, but not if you stuff it in pork casings. And even if it were collagen casings; the collagen is most likely also made of pork. Maybe they don't know it, but I think they choose to ignore. Didn't tell her this time as I did not want to take the risk to trow away 7kg of sausages (or worse: have to eat them by myself), but I tried it in the past, and it is like talking to the Chinese wall - as long as the iman not objects it is ok.

So if I make a burger, I make it the way I like: with bacon. But I don't aks her to clean the dishes 

51 minutes ago, grollies said:

That pizza looks great, I bet it tasted even better. Anchovies, yeah.......might pick some up next time at Makro.

Merci beaucoup, Yeah, it was not bad....

16 hours ago, CLW said:

Looking for Pizza Napolitana recipe and stumbled across this...
Ladies and gentlemen, the Pizza cake

Maybe we should organize a small contest to see who can best imitate this?

Problem is that it might be hard to find volunteers to eat this. Not my thing, where is the 'not like' button?

4 minutes ago, CLW said:

Yeah I meant anchovies.

Are they available here?

Your pizza looks mouthwatering

 

Sure, Makro has them in glass jars and small tins and I'm sure Tops has them too. 

Quite expensive at around thb 150 for approx 50gr drained weight of fish. I buy them in bulk (vacuum sealed bags of 1 kg) at the same shop (in fact a hotel supply) as the capers above, and at home I put them in jars and pour sunflower oil over them. Anchovies became very popular with my (Thai) family; don't want to become the first falang who faces bankruptcy because of some small fish you see....

1 hour ago, CLW said:

Re capers. Just thought about salted sardines would make great on a pizza.
I never looked for them, are they available here?

I've seen them in oil, but not in salt.

But what's wrong with good ole anchovies ? 

Fortunately, I take pics of everything, so here is a pizza alla Napoletana:

54 minutes ago, tutsiwarrior said:

 

yeah...most flat breads are the same...with flour tortillas ye add baking powder and some oil...with chappatis no baking powder and etc...

 

as this is my first pizza effort gonna havta see what suits me the best...

 

btw in the end I used 3/4 tsp yeast and the dough has been sitting fer 30 mins...no movement yet...made the sauce in the meantime...this time gonna top with onions and bell pepper...the kids ain't around as the wife and the step daughter took them off to a funeral celebration near the sister in law's house and I'll be on my own to experiment...

 

damn blender is on it's last legs but it was cheap...the pulse button don't work no more, gonna havta break down and get me the food processor I was talkin' about a month ago inna different thread...

 

the evil step daughter: 'ohhhh, tutsi what a nice food processor!' tutsi: 'get back, ye thievin' heathen...I'se gwine put a lock on de kitchen door!'

 

 

 

 

A pizza is like a frigid woman, it takes some time - in my case it takes 10-14 days to prepare the dough (not my wife!), but it is worthwhile. See an old post of mine below. Of course you can do it faster, but never in 30 minutes lol

20 hours ago, tutsiwarrior said:

 

haven't made pizza before and for the first effort gonna use a tsp of baking soda to 2 cups of flour for the crust...should rise a little...ain't got no tomato paste , I refuse to buy a 12oz can when only a few tbsp are needed, fresh toms only...gonna core them first and then chop to cut down on the liquid...

 

 

 

Tutsi, you just invented the tortilla 

A suggestion for the next edition of the Yulin Dog Meat Festival:

They copy so many Western things, so why not this?

PS: this is the sauerkraut I made a couple of weeks ago. Almost perfect, but will become better if I keep it a bit longer (it's still a bit green)

On 6/16/2017 at 11:18 PM, Naam said:

wild boar ham

 

Thinly cut, with  melon and port wine. Yummy!

Most of the game recipes I make require some fruit btw....

3 hours ago, Minnie the Minx said:

Vietnamese food is luvely CLW. Can't go past those rolls U235. 

 

If any of you guys want to be adopted please contact me for further details hahahaha , on a serious note I admire a man in the kitchen who takes a real interest in food.

 

Do you realize I have a kids? Would make you a grandmother LOL

Otherwise.... you live in HK don't you? One of my favorite cities, just a pity that hotel rooms are so damn expensive...

1 hour ago, Minnie the Minx said:

Has anyone here tried to make home made sausages? 

 

 

A couple of times with mixed success. As long as you only have to put ground meat mixed with spices in a casing, it went well (Toulouse, Merguez, typical Italian sausages etc)

But my ultimate dream is to finally make a decent hot dog in Thailand, and for that I need a German style poached sausage (Frankfurter, Bockwurst etc).And that is a bit more difficult to reproduce, especially the texture. Mostly the result looks like a Frikandel (which became my signature sausage LOL)

26 minutes ago, Naam said:

actually the Turkish flat bread differs a lot from the pita baked and used for shwarma throughout the Middle East. it's much thicker and contains, as opposed to pita, some spices. the discerned connoisseur prefers the shwarma wrap rather thin. even though we have lived in the Middle East for years my wife and me experienced the most delicious shwarma made by a Palestinian in Surfers Paradise (a town located on a remote island called Ozstralia... or similar). 

I suppose you mean a bread like the one below?  Yeah, they are delicious, I often bought them in a previous life

I once asked in Turkey if they often eat pita. They really had no idea what I was talking about... But on the other hand, there are millions of shoarma restaurants operated by Turkish people in Europe. You might think it's a national addiction in Turkey.