U235

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.

8 hours ago, tutsiwarrior said:

thanks for that...I hadn't considered Verasu as I always associated their stuff with high prices and I wanted to keep the expense under thb5000...looks like they have some items in that range and I'll investigate...

 

anyone else? doesn't necessarily have to be ordered from lazada...I just thought of them as they have low prices and COD delivery convenience...I also wondered about the power requirement for the duty described above, ie, veg chopping, purees, pastes, etc...presumably lower than 1kw.?..

 

 

Used to be a happy customer of Lazada till they allowed Chinese sellers on their site. Couldn't resist the low prices one time so I placed an order of approx 5 kitchen tools. Took two months for everything to arrive from China, and from the 5 things I'm only satisfied with the hamburger press. 

I would only buy well known brands, especially if you buy electronic stuff.

I have such a kitchen robot, and honestly, I never use it. Found out it is too much hassle if I just need to cut a cucumber and a carrot. (need to take it out of the cabinet, clean it as it has not been used for a while, assemble it, put the vegs in it, disassemble, put the vegs in a bowl, clean all parts, put it back in the cabinet)

A sharp knife and a wooden cut board mostly do the job much faster  unless you need to cook for a big group, then the robot wins.

5 hours ago, vogie said:

Do you know that the bugs (weevils) actually come in the flour you buy, the female lays her eggs in the grain kernel and makes its way into the flour. The only way to kill the bugs is to freeze the flour for 24hrs, but the thought of baking bread with these critters inside is quite sickening. 

Good idea, will try it!

2 hours ago, billd766 said:

 

I looked at Schmidts earlier this year and chose about 4 types of flour, 5kg of each then asked for a quote. The cheapest was 70 baht/kg and the most expensive was over 330 baht/kg. I pointed out that I was trying to start a small business (I wasn't) and that I would have to sell my loaves at about 250 baht to show any profit and when I told my prospective (non) customers they said that they would not be interested at that price.

These prices are insane... I buy my flour in bags of 25 kg and pay thb 1040 for T51 and thb 1290 for Typo 00. (+ 7% vat)

Surdough Bread and wholemeal bread (pain complet) are thb 1850, Dark Rye Bread is thb 2350, but these I don't buy because it will take years to use them all. 

The supplier lives quite far away from my place, so I buy enough for one year. If you put the flour in small, well sealed bags, then it's no problem to keep them a year or longer (just be aware the bugs!). And it is convenient to have a large stock 

6 minutes ago, mogandave said:

 

Where do you get the casings? (No Pattaya jokes please)

 

For 'worstenbrood', you don't need casings: just form a sausage, pre-bake it (you don't want your bread to become mixed up with melted fat) and put it in the dough.

I don't make sausages very often, but I have a stock of collagen casings I ordered over the internet.

There are reports from people who buy them in Makro or the market, but they need a lot of cleaning and I don't want to waste my appetite on it.

There is a wholeseller in Thailand who sells all Western meat additives, casings (in bulk) etc but (I can not help it) he is located in the place you don't want me to mention