Will B Good Posted January 24 Share Posted January 24 14 hours ago, Bday Prang said: Me too, never ironed anything either, except some dollars before going to cambodia, Mrs was too busy doing my packing, obviously,.and then she had the washing up to take care of. So I selflessly broke the habit of a lifetime to help her out No big deal it was a one off emergency, Too soft...thin edge of the wedge.....get a grip. Link to comment Share on other sites More sharing options...
KhunLA Posted January 24 Share Posted January 24 11 minutes ago, sirineou said: I hope you are proud of yourself!! You have round me for life, Went to Makro yesterday and got some of those pastry puffs. Today Taco ground beef with grated cheddar cheese and home made Hot Sauce Not the prettiest but taste good Tomorrow pizzaroles or are they called Pizzaronis? (Tomato sauce cheese and pepperoni) We do calzone / stromboli once in a while, but use pizza dough. 1 Link to comment Share on other sites More sharing options...
Yellowtail Posted January 24 Share Posted January 24 18 hours ago, Gecko123 said: I make hummus all the time too. Thai eggplant is great for making baba ganoush as well. Absolutely delicious with carrot sticks. I broil the olive oil brushed eggplant at maybe 160-170 C until caramelized. LOL, think this is baba ganoush, but might be hummus. Travel snack. Dude, buy you a roll of baking paper... 1 Link to comment Share on other sites More sharing options...
sirineou Posted January 24 Author Share Posted January 24 20 minutes ago, KhunLA said: We do calzone / stromboli once in a while, but use pizza dough. Yea me to , but these things are do easy!! and I have to say , dont taste bad. they had two kind, Pastry puff dough , and butter dough . The possibilities are endless Link to comment Share on other sites More sharing options...
Yellowtail Posted January 24 Share Posted January 24 21 minutes ago, sirineou said: Yea me to , but these things are do easy!! and I have to say , dont taste bad. they had two kind, Pastry puff dough , and butter dough . The possibilities are endless Grilled mini quesadillas are pretty good 1 Link to comment Share on other sites More sharing options...
sirineou Posted January 24 Author Share Posted January 24 5 minutes ago, Yellowtail said: Grilled mini quesadillas are pretty good That is not a bad idea!! I have not made them for a long time. It is funny how we make things we like and then we forget about them for a long time until we are reminded. Link to comment Share on other sites More sharing options...
KhunLA Posted January 24 Share Posted January 24 34 minutes ago, sirineou said: Yea me to , but these things are too easy!! and I have to say , dont taste bad. they had two kind, Pastry puff dough , and butter dough . The possibilities are endless Especially if you've ever tried to make PP, as that's a work out. Saw the other version, and almost got, but not individually wrapped. Link to comment Share on other sites More sharing options...
Yellowtail Posted January 24 Share Posted January 24 18 minutes ago, sirineou said: That is not a bad idea!! I have not made them for a long time. It is funny how we make things we like and then we forget about them for a long time until we are reminded. I make this stuff about a pint at a time. My kid loves it. Taco Seasoning Recipe (with Video) (allrecipes.com) 1 Link to comment Share on other sites More sharing options...
Gecko123 Posted January 24 Share Posted January 24 (edited) 2 hours ago, Yellowtail said: Dude, buy you a roll of baking paper... The eggplant is broiled - not baked - at relatively low temperature, and coated with olive oil which prevents sticking. Google tells me: "some parchment papers are treated with toxic PFAS or bleached with chlorine..." and "...is coated with a thin layer of silicone." I'm gonna take a pass, but thanks for the suggestion. Edited January 24 by Gecko123 Link to comment Share on other sites More sharing options...
Yellowtail Posted January 24 Share Posted January 24 31 minutes ago, Gecko123 said: The eggplant is broiled - not baked - at relatively low temperature, and coated with olive oil which prevents sticking. Google tells me: "some parchment papers are treated with toxic PFAS or bleached with chlorine..." and "...is coated with a thin layer of silicone." I'm gonna take a pass, but thanks for the suggestion. So keep scubbing that tray, makes me no nevermind. Link to comment Share on other sites More sharing options...
sirineou Posted January 25 Author Share Posted January 25 A bit chilly today here in Khon Kaen and fighting a bit of the flu, with sore throat and stuffed up nose. So what better time to make chicken soup. Celery , and onions sauteed water and a bunch of chicken parts , boiled for over an hour until the meat was falling off the bone, Removed the bones and skin , and return the meat in the pan added a cup of rice, , not too much or you will make it too thick, just enough to give it a bit of body and texture. Thickened the broth with an egg and lemon mix. This part is critical to follow instructions otherwise you will make egg drop soup .It is not difficult. Whisk two eggs, then whisk the juice two lemons in the with the eggs, While the soup is simmering, With a ladle spoon take a little bit of the soup liquid and whisk it with the lemon egg mix while whisking. continue adding soup liquid slowly into the lemon/egg mix while whisking slowly bringing the temperature of the lemon/egg mix up closer to the soup you are going to pour it in. It takes about 10 min. (you don't want to pure the mix in the soup while it is cold, otherwise you will cook the egg and make egg-drop soup. LOL In explaining it it sounds a lot more complicated than it is Just take your time and slowly bring up the temperature of the lemon.egg mix up by whisking in soup liquid You be glad you did , It is the ultimate comfort food. Every time I make it I always overeat 1 Link to comment Share on other sites More sharing options...
sirineou Posted January 25 Author Share Posted January 25 12 minutes ago, sirineou said: A bit chilly today here in Khon Kaen and fighting a bit of the flu, with sore throat and stuffed up nose. So what better time to make chicken soup. Celery , and onions sauteed water and a bunch of chicken parts , boiled for over an hour until the meat was falling off the bone, Removed the bones and skin , and return the meat in the pan added a cup of rice, , not too much or you will make it too thick, just enough to give it a bit of body and texture. Thickened the broth with an egg and lemon mix. This part is critical to follow instructions otherwise you will make egg drop soup .It is not difficult. Whisk two eggs, then whisk the juice two lemons in the with the eggs, While the soup is simmering, With a ladle spoon take a little bit of the soup liquid and whisk it with the lemon egg mix while whisking. continue adding soup liquid slowly into the lemon/egg mix while whisking slowly bringing the temperature of the lemon/egg mix up closer to the soup you are going to pour it in. It takes about 10 min. (you don't want to pure the mix in the soup while it is cold, otherwise you will cook the egg and make egg-drop soup. LOL In explaining it it sounds a lot more complicated than it is Just take your time and slowly bring up the temperature of the lemon.egg mix up by whisking in soup liquid You be glad you did , It is the ultimate comfort food. Every time I make it I always overeat ^^^^^ PS: those are not flies in my soup. It's crushed pepper. Link to comment Share on other sites More sharing options...
ExpatOilWorker Posted January 26 Share Posted January 26 Duck. Link to comment Share on other sites More sharing options...
Yellowtail Posted January 26 Share Posted January 26 Going to turn this into soup later today (and for the next few weeks) Link to comment Share on other sites More sharing options...
Yellowtail Posted January 26 Share Posted January 26 Good color, I like them really ripe. Kid's not here so I'll just thrown the seeds away. Link to comment Share on other sites More sharing options...
Pique Dard Posted January 26 Share Posted January 26 "What are you cooking today?" it's a secret Link to comment Share on other sites More sharing options...
Yellowtail Posted January 26 Share Posted January 26 17 minutes ago, Pique Dard said: "What are you cooking today?" it's a secret Speed kills, don't meth around... Link to comment Share on other sites More sharing options...
sirineou Posted January 26 Author Share Posted January 26 5 hours ago, Yellowtail said: Good color, I like them really ripe. Kid's not here so I'll just thrown the seeds away. Wife makes a great pumpkin curry dish, How does your wife make it? Link to comment Share on other sites More sharing options...
sirineou Posted January 26 Author Share Posted January 26 Tomatoes from the garden are coming in hot and heavy, not sure what to do with all of them. Gave many to the neighbors and been eating tomato salads every day, With some of the bigger ones I made stuffed Tomatoes, Hollow the inside of the tomatoes with a spoon. and a few bell peppers because you will end up with more stuffing than tomatoes. Place the meat of the tomatoes in a food process, with a large onion and fill. Process to the consistency of salsa Place contents of processor in large bowl mix 500 grams of ground beef or pork (preference) and mix well until you don't have large chunks of meat. 1.5 cup of rice , olive oil , salt pepper to taste and mix with a spoon well. Fill tomatoes , and Peppers . remaining filling if ant in the spaces between tomatoes and peppers, Cover with tinfoil. Bake 350 for 40 min then remove tin foil and bake for another 15 min until it starts to get a bit brown on top. 1 1 Link to comment Share on other sites More sharing options...
Popular Post sirineou Posted January 26 Author Popular Post Share Posted January 26 Also had a bunch of bananas that were starting to get ripe and brown spots. So I made banana bread with walnuts and raisins, The neighbors will eat well today LOL. 3 Link to comment Share on other sites More sharing options...
Yellowtail Posted January 26 Share Posted January 26 6 hours ago, sirineou said: Tomatoes from the garden are coming in hot and heavy, not sure what to do with all of them. Gave many to the neighbors and been eating tomato salads every day, With some of the bigger ones I made stuffed Tomatoes, Hollow the inside of the tomatoes with a spoon. and a few bell peppers because you will end up with more stuffing than tomatoes. Place the meat of the tomatoes in a food process, with a large onion and fill. Process to the consistency of salsa Place contents of processor in large bowl mix 500 grams of ground beef or pork (preference) and mix well until you don't have large chunks of meat. 1.5 cup of rice , olive oil , salt pepper to taste and mix with a spoon well. Fill tomatoes , and Peppers . remaining filling if ant in the spaces between tomatoes and peppers, Cover with tinfoil. Bake 350 for 40 min then remove tin foil and bake for another 15 min until it starts to get a bit brown on top. Tomato soup, and you can always make tomato puree and freeze it. Tuna stuffed raw tomato are nice, and nothing wrong with tomato-onion salads or sandwiches. Link to comment Share on other sites More sharing options...
still kicking Posted January 26 Share Posted January 26 Hungarian Goulash 1 1 Link to comment Share on other sites More sharing options...
Keeps Posted January 26 Share Posted January 26 On 1/23/2024 at 11:57 PM, sirineou said: As much as I appreciate the minimalist movement. But , what is it? If I am not mistaken, that is a currywurst. On 1/23/2024 at 1:24 PM, still kicking said: Link to comment Share on other sites More sharing options...
still kicking Posted January 26 Share Posted January 26 1 minute ago, Keeps said: If I am not mistaken, that is a currywurst. Yes, but it has been a few days after that. Link to comment Share on other sites More sharing options...
Keeps Posted January 26 Share Posted January 26 4 minutes ago, still kicking said: Yes, but it has been a few days after that. Yes, but you didn't bother responding at the time, did you? Just thought that I would clear that little mystery up. You are welcome. Link to comment Share on other sites More sharing options...
still kicking Posted January 26 Share Posted January 26 (edited) 6 minutes ago, Keeps said: Yes, but you didn't bother responding at the time, did you? Just thought that I would clear that little mystery up. You are welcome. I did not see your respond that time sorry. By the way I love cooking. Edited January 26 by still kicking Typo Link to comment Share on other sites More sharing options...
Yellowtail Posted January 27 Share Posted January 27 (edited) Ended up going out for the day, so we did not have pumpkin soup, but I got enough pumpkin in the freezer for five batches. I'd get some of those pastry-doughs from Makro and make pumpkin tarts but with the kid off at school, I'd just eat them all. Edited January 27 by Yellowtail Link to comment Share on other sites More sharing options...
sirineou Posted January 27 Author Share Posted January 27 37 minutes ago, Yellowtail said: but with the kid off at school, I'd just eat them all. You are saying that as if it is a bad thing Link to comment Share on other sites More sharing options...
Yellowtail Posted January 27 Share Posted January 27 3 minutes ago, sirineou said: You are saying that as if it is a bad thing How many doughs in a pack? Link to comment Share on other sites More sharing options...
sirineou Posted January 27 Author Share Posted January 27 (edited) 8 minutes ago, Yellowtail said: How many doughs in a pack? At the Makro in Khon Kaen they had two kind the one mentioned in this thread and butter dough pastry , They were inexpensive enough so I got one of each, They both contained 12 pieces each. I have already used all of the butter dough pastry It was very good, with the last four pieces, as suggested by someone in this thread (Might had been you) I made chicken quesadillas, They were very good!! Edited January 27 by sirineou Link to comment Share on other sites More sharing options...
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