Just now, bkk6060 said:

Filet Mignon steak last night.

Without googling it; what's Mignon?

36 minutes ago, Don Mega said:

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.

“Turner” is the term that suits. 

2 minutes ago, owl sees all said:

Without googling it; what's Mignon?

The good stuff...

5 minutes ago, JWRC said:

I cook most days but if I feel like a break there is always a heap of meals in my freezers.

Same here, and almost all of my meals will be farang food of some description or another.

 

Last night I made my own pizza with my own toppings, including chopped chilis, and a couple of days ago I made chicken thighs cooked with onions, mushrooms, carrots and tomato purée and herbs, in the slow cooker, and it turned out well. I also do the same with Beef Bourguignon.

 

I make large batches of chili con carne and freeze them so they are ready at any time.

 

By way of a change tonight I will have a "Lady pie" (Aussie mince) with Brussels sprouts and rich oxo gravy, accompanied by a nice hefty bottle of red.....

 

Keeps me happy and interested and just occasionally I'll cook Thai, Indian or Chinese meal for a change.

Never used to bother cooking. Mainly ate out on Thai food and sometime western food.

 

Some of the western meals were a let down and thought I could do better myself, even though not ever done much cooking. So started cooking at home. Cooked even more during COVID.

 

Last night I cooked spaghetti bolognese. Last week sweet potato, chick pea and lentil curry, macaroni and cheese. Pork meatballs in ginger sauce. 

Occasionally I do a roast chicken dinner with roast potatoes and veg. Or chicken soup with veg and barley.

 

I have also started making my own burgers. I buy the beef mince from Tops and mix with egg white. Not sure what I am doing wrong as they seem a bit dry. So any tips on that would be appreciated.

Hope this fine topic comes back at xmas time. ' What will you have for xmas dinner ' etc.

This was pudding last xmas , a mate made it , I am not up to this.

Does a crisp sandwich count?

Just now, BritManToo said:

Does a crisp sandwich count?

Absolutely, for lunch Iam having dorito's in a bread roll with a mild salsa sauce.

55 minutes ago, Don Mega said:

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.

Yep, that was another way of saying that you don´t have a clue what you are talking about. 

6 minutes ago, BritManToo said:

Does a crisp sandwich count?

Toasted wheat bread with Tuna Salad, with Dill pickles, onion, and real mayo.  Side of flaming Chettos, and some cherries.

24 minutes ago, owl sees all said:

Without googling it; what's Mignon?

Mattzon will tell us very soon - he's an international chef y'know.

 

????

15 hours ago, cooked said:

Since I changed my diet to Keto,

 

For a long time I thought that was something Inspector Clauseaus valet had invented.

 

14 hours ago, owl sees all said:

Without googling it; what's Mignon?

Meat not marinated in San Miguel.

2 hours ago, Matzzon said:

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.

I disagree.  Stews, soups and casseroles are often improved by a few days storage or freezing and being reheated.  Especially true for tomato sauces for pasta. 

Toast made from sourdough bread. We have it every day.

 

My wife bakes 2 or 3 loaves of sourdough bread every Sunday (in fact I am waiting for them to finish baking now) and slice it and freeze it down. Take it out of the freezer and put in the fridge before we go to bed.

 

I just made 10 really delicious beef and Guinness pies. (actually it was German porter as i couldn't find Guinness). They were really great.

 

Tonight I am going to make sourdough pizzas. I usually make 5 or 6 and freeze some down.

 

I try to cook farang food every Sunday. (Mexican, Greek, French, German, Danish, Italian and of course British) and I like to try different recipes each time. I get ideas from TV and Internet.

1 hour ago, Matzzon said:

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

Gordon Ramsay and Gary Rhodes will both tell you that stew is better the day after, and Ramsay has three Michelin Stars... How many Michelin Stars do YOU have?

 

Having watched probably thousands of hours of the Food Channel, over the years and just about every food show ramsay ever made, i can safely say as a home cook, I have learned from the best. This isn't a pssing contest, it is a light-hearted thread aimed at the 99% non-chefs who cook at home for their own gratification.

Quote

The last thing I cooked here was 3 days ago when i made homemade beef stew and crusty dumplings. I usually make around 5KG and freeze it in portions to eat over a few weeks.

Where did you get the suet from? i can't seem to find it here?

 

It's ages since I've had a good dumpling.

2 minutes ago, Brewster67 said:

Gordon Ramsay and Gary Rhodes will both tell you that stew is better the day after, and Ramsay has three Michelin Stars... How many Michelin Stars do YOU have?

 

Having watched probably thousands of hours of the Food Channel, over the years and just about every food show ramsay ever made, i can safely say as a home cook, I have learned from the best. This isn't a pssing contest, it is a light-hearted thread aimed at the 99% non-chefs who cook at home for their own gratification.

I agree with you on that.

 

I get ideas by spending  hours watching cooking shows from the UK (James Martin, Matt Tebutt and all their guests, and yes, all the chefs state that stews are much tastier the day after.

 

I make a great chicken in paprika casserole and there is enough for 4 or 5 meals. The fifth meal is always the best.

Not bloody quiche!

Sausage casserole and mash.

 

A few days back I found some fajita sauce left over from a previous bake in the freezer so thawed that and had some chicken fajitas.

 

Last week was faggots in onion gravy and mash.

 

Haggis pizza last weekend.

1 hour ago, owl sees all said:

Without googling it; what's Mignon?

48 minutes ago, faraday said:

Mattzon will tell us very soon - he's an international chef y'know.

 

????

Hahahahahaha I googled Matzzon+Chef and this popped up !!

 

1 hour ago, phetphet said:

Never used to bother cooking. Mainly ate out on Thai food and sometime western food.

 

Some of the western meals were a let down and thought I could do better myself, even though not ever done much cooking. So started cooking at home. Cooked even more during COVID.

 

Last night I cooked spaghetti bolognese. Last week sweet potato, chick pea and lentil curry, macaroni and cheese. Pork meatballs in ginger sauce. 

Occasionally I do a roast chicken dinner with roast potatoes and veg. Or chicken soup with veg and barley.

 

I have also started making my own burgers. I buy the beef mince from Tops and mix with egg white. Not sure what I am doing wrong as they seem a bit dry. So any tips on that would be appreciated.

Assuming you are cooking them on a pan or griddle, don't press them with the spatula, many people tend to do this, it squeezes out the juices from the burger. Also, the beef may be a little lean, Thais love to take as much fat off beef as possible, wich to me is a big no no... The fat is the vehicle for flavour. Lastly, try adding a bit of fatty minced pork to the beef, the fat in pork is different to beef fat and makes the burger meat more juicy, that was a trick I was taught by a butcher in the UK who always added a bit of fatty minced pork to his minced beef products.

 

Hope this helps.

I had a full whining English breakfast yesterday.

1 minute ago, spiekerjozef said:

I had a full whining English breakfast yesterday.

Interesting !!

 

4 minutes ago, spiekerjozef said:

I had a full whining English breakfast yesterday.

Was that after each bite you took, or when you went to the loo afterwards.

5 minutes ago, spiekerjozef said:

I had a full whining English breakfast yesterday.

Not half as tasty as a full whingeing Pom brekky though.

Last week I had a bowl of cornflakes & the other day weetabix. 

21 minutes ago, Don Mega said:

Poor guy.

 

Why not help him?

 

Quote

Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin,

I wonder if he knows what "spotted dick" , "haggis, "yorkshire pudding" "black pudding"  and many others that I use when I am teaching English to Thai students.

4 hours ago, Don Mega said:

I ate it once and then spent the next 24hrs on the toilet, never again.

and that makes 2 ????