Beans on toast ☺️

 

All my life, I've enjoyed both cooking, and eating in equal measure, but these days, I naturally leave the cooking to my missus. 

I love thai food, but I wouldn't know how to start cooking it. 

32 minutes ago, Matzzon said:

First, asking people what they are cooking and at the same time telling that you are making amounts of 5 kg for freezing is like killing a good dish. As soon as you freeze the food and re-heat it or if it´s just pre-cooked it will loose it´s natural flavors and freshness.

However, the last dish I cooked was yesterday evening for my wife and 8 year old daughter. It was scallop ceviche with freshly baked pan riche and a colorful lime/mint sallad.

Stew is BETTER after it has been frozen.

 

the whole idea of a stew is that all the flavours infuse into each other and I can tell you that I enjoy the frozen portions more than the first out of the pot. the beef for example is way more tender after freezing.

 

Just my honest opinion.

7 minutes ago, Brewster67 said:

Stew is BETTER after it has been frozen.

 

the whole idea of a stew is that all the flavours infuse into each other and I can tell you that I enjoy the frozen portions more than the first out of the pot. the beef for example is way more tender after freezing.

 

Just my honest opinion.

Sounds like you need to use a good marinade and then leave overnight before you cook from fresh. I usually marinade meat for a casserole ( a posh stew) in a mix of garlic, onion salt, black pepper, sesame oil, olive oil and maybe parsley and a dash of lime. Add beer or wine to taste. Leave for a minimum of 2 hours, but best over night in the fridge. 

5 minutes ago, Brewster67 said:

Stew is BETTER after it has been frozen.

 

the whole idea of a stew is that all the flavours infuse into each other and I can tell you that I enjoy the frozen portions more than the first out of the pot. the beef for example is way more tender after freezing.

 

Just my honest opinion.

Sure, it´s your opinion and you are entitled to it. However, the fact is totally different. Here you can ask any chef that have ever cooked food that i of higher class than a lunch buffet. The reason why your stew is better and more tender later is that you are not using an acceptable quality regarding your ingredients.

Chilli con carne! Made it a bit too hot this time lol Did a quick thermometer check in the subsequently affected area Went off the scale 555!!

3 minutes ago, Matzzon said:

Sure, it´s your opinion and you are entitled to it. However, the fact is totally different. Here you can ask any chef that have ever cooked food that i of higher class than a lunch buffet. The reason why your stew is better and more tender later is that you are not using an acceptable quality regarding your ingredients.

Stew is always better the day after or so on.  The fat congeals with the broth, the carrots and potatoes become more infused with the flavor, and the meat, well lets just say its better.

1 minute ago, ThailandRyan said:

Stew is always better the day after or so on.  The fat congeals with the broth, the carrots and potatoes become more infused with the flavor, and the meat, well lets just say its better.

Yes, and you are a home cook and I am an educated and experienced chef. 

Had a tuna sandwich for breakfast.

A spinach and tuna quiche that my wife requested.

 

 

2 hours ago, pineapple01 said:

Never eaten Thai Food in 25 years. Awful chemical Gunge.

I don't cook anything. That's what women are for.

7 minutes ago, Matzzon said:

Yes, and you are a home cook and I am an educated and experienced chef. 

Wow, A construction company owner, bar owner, supermarket trolley boy and a qualified chef as well.

You have had a busy life !!

 

 

What's one persons Foie Gras is another's breaded pig's trotter with Béarnaise sauce, an analogy of course for @Matzzon

I am a big fan of my slow cooker. My favourite is slow cooked lamb shank or lamb leg steak with a few veggies, some olive oil and butter. Leave for 6 hours then enjoy.

 

I buy lamb and lots of other grass fed meats from paleorobbie.com. Worth a few extra baht per kilo and a great delivery service.

 

I can eat Thai food but I prefer western/Indian/eurpean which suits my keto lifestyle. Wife and I have slipped easily into a routine of cooking alternately which removes getting in each others way in the kitchen.

 

 

 

successful this quiche

Just now, ThailandRyan said:

What's one persons Foie Gras is another's breaded pig's trotter with Béarnaise sauce, an analogy of course for @Matzzon

Had to google Foie Gras...... I threw up in my mouth a little, seriously what in tarnation is that all about ?

4 minutes ago, Don Mega said:

Wow, A construction company owner, bar owner, supermarket trolley boy and a qualified chef as well.

You have had a busy life !!

 

 

Yes, Many bar and restaurant owners that comes from the western world are chefs. Nothing strange with that. You sound envious.

Also, where did I ever post or mention that I was a supermarket trolley boy? Or is that what you was, and just trying to feel equal.

I eat a lot of thai food. The G is a morning market shopper, but Last friday, garlic shrimp pasta, with holy basil, shallots & thai chilies. If I ramp up the chilies, the G will eat it too, got to keep her happy.

 

General note. I'm into legumes. Which is a hi so/toffee nosed way of saying I eat beans. However little trick. Vary the bean, & recipe, you cook,  or it gets boring. I cook, Pinto, large white beans, black eyed peas/navy, lentils, on a rotation. Make a pot a week, in a slow cooker. Then use as a side dish, lunch, an occasional full meal. We always have rice around so easy when nothing else is in the house.  

Had cheese on toast for my tea yesterday.

My cooking skills consist of toast, fried eggs, bacon, cheese on toast, or microwaved porridge. 

Anything else, have a lady to do it ( when she feels like it) lol

4 minutes ago, ThailandRyan said:

What's one persons Foie Gras is another's breaded pig's trotter with Béarnaise sauce, an analogy of course for @Matzzon

You are really shining with your expertise, Ryan

1 minute ago, Matzzon said:

Yes, Many bar and restaurant owners that comes from the western world are chefs. Nothing strange with that. You sound envious.

Not the slightest bit envious i'm afraid as most Chef's come across as uppity snobs and I would hate to be part of that crowd.

Yesterday 2 full pan pepperoni, onion, & mushroom pizzas from scratch....Out of salami & too lazy to drive up to Makro.....

Plus a 2# loaf of Hawaiian bread while also making the pizzas....

Usually the pizzas are not this un-symmetrical but with the bread timing (electricity  demand) I was racing the clock around three baking cycles....

Passed the taste test just fine though.....

 

1 hour ago, sirocco said:

yesterday I cooked mutton with garlic and beans.
I also made lemon meringue pie.
Yes, yes, sheep are expensive, but you have to know how to have fun from time to time.
Ah! Also, cheese, but he, I did not cook.

Your third para.  ' Some men like women and some men like boys , but I like big fluffy things that make a bah noise '.    Dustin Hoffman , Susan George film.

I have poached eggs on toast for breakfast every second day.

I make stewed apple with local putsa in season, candied ginger, dried mango and three cloves. Goes a treat with Aussie yoghurt.

I cook vegetables to go with smoked salmon: potato, carrot and Thai long beans. Asparagus if it is available. Butter garnish and ground black pepper, no salt.

The rest of the time I eat Thai food, no problem with it.

A Bacon and Cheese Butty - using English style cuts of bacon. I avoid the American strips of bacon whenever possible.

Above . film Straw Dogs.

I am happy with Thai food but when indoors I eat mainly ferung food . A nice pork pie ,  and brekky yesterday , my m8 is off to Big C for that bacon today.

23 minutes ago, Joinaman said:

Had cheese on toast for my tea yesterday.

My cooking skills consist of toast, fried eggs, bacon, cheese on toast, or microwaved porridge. 

Anything else, have a lady to do it ( when she feels like it) lol

Sort of agree with you on this Joinaman. I haven't got any cooking skills (although I do make a tasty Lao Khao wine). Wouldn't even know how to use a microwave. As far as I'm concerned the shed is my domain; the kitchen, the good ladies.

 

But!!! Cheese on toast. Now you're talking. The food of Welshmen and kings (where to get the cheese?).

 

"When she feels like it." Keep a 100 baht note in your top pocket. Sticking out just enough to be noticed. That can often get their cooking juices initiated.

5 minutes ago, Saraphee said:

A Bacon and Cheese Butty - using English style cuts of bacon. I avoid the American strips of bacon whenever possible.

I make my own smoked bacon, much better than whats commonly available here in Pattaya.

Well I make my own bread, do not have a machine, I do it the old fashioned way. I am just about to put Scottish floury baps into the oven, I make these 3 times a week. Yesterday it was sausage rolls and an apple pie. Tomorrow will be a new batch of chicken liver and brandy pate and Beef, Cheese and Bacon Pies. I cook most days but if I feel like a break there is always a heap of meals in my freezers.

2 hours ago, sirocco said:

Yes, yes, sheep are expensive, but you have to know how to have fun from time to time.
 

are you from New Zealand?

Filet Mignon steak last night.