What are you cooking today?

[KhunLA]

Wife whipped up a very nice pesto this evening 👍👍

 

 

Edited September 9 by KhunLA

[marin]

Spent some time making a good pork chili, and some  chicken enchiladas' and salsa to go with everything.

 

Got your fixings for a big chili, some pico de gallo, shredded chicken breasts and thighs cooking off, making up the enchiladas and then plating the meal up. 

 

 

[KhunLA]

[KhunLA]

Forgot my croutons ... 

 

[xylophone]

On 9/10/2024 at 12:25 PM, marin said:

Spent some time making a good pork chili, and some  chicken enchiladas' and salsa to go with everything.

 

Got your fixings for a big chili, some pico de gallo, shredded chicken breasts and thighs cooking off, making up the enchiladas and then plating the meal up. 

 

 

Looks fabulous Marin........I also make a mean chilli con carne and start it in the frying pan before transferring it to my Slow Cooker for about 3 hours. Some eaten there and then and some frozen for others days!

[marin]

15 hours ago, xylophone said:

Looks fabulous Marin........I also make a mean chilli con carne and start it in the frying pan before transferring it to my Slow Cooker for about 3 hours. Some eaten there and then and some frozen for others days!

Do exactly the same, but I put it in a Dutch oven in my oven 3 hours or so at 140C covered for most of the time. I open it and add a bit of masa to thicken it up in the end. Thanks for the compliment. I enjoy your posts on Phuket immensely. First time on Patong for me was 1978. Something else back then, only road with pavement was along the beach. 

[xylophone]

1 hour ago, marin said:

Do exactly the same, but I put it in a Dutch oven in my oven 3 hours or so at 140C covered for most of the time. I open it and add a bit of masa to thicken it up in the end. Thanks for the compliment. I enjoy your posts on Phuket immensely. First time on Patong for me was 1978. Something else back then, only road with pavement was along the beach. 

We'll have to be careful otherwise it will become a "mutual admiration society"! 

I have experimented a bit, over time, with the recipe and I now add a little extra beef stock as well as a couple of teaspoons of cocoa powder to the mix, also occasionally adding a little coriander and/or cumin.

 

I can imagine the lure of Patong in 1978, compared to what it is now, because even though I only came here originally in 2004, it was a place full of fun and excitement in those days, whereas now it has become, for me anyway, a place which has lost its allure and character – – but I'm still here!

[Yellowtail]

17 hours ago, KhunLA said:

Forgot my croutons ... 

 

 

 

Dude needs to start a drone thread...

 

[KhunLA]

1 hour ago, Yellowtail said:

 

Dude needs to start a drone thread...

 

Probably bore most people.  Like building them a bit more than operating them.  Nice hobby destroyed by over regulation.

 

My first DIY build, back in 2012 maybe ... 

 

 

Edited September 17 by KhunLA

[mogandave]

20 minutes ago, KhunLA said:

Probably bore most people.  Like building them a bit more than operating them.  Nice hobby destroyed by over regulation.

 

My first DIY build, back in 2012 maybe ... 

 

 

Start a thread, i want to try getting into it.

[KhunLA]

13 minutes ago, mogandave said:

Start a thread, i want to try getting into it.

Take the conversation over to  ...  here

 

Unless you live rural, the regulations really limit what you can do with them, especially if near tourist or expats.   As they will report you.  Thais don't seem to care.

[Yellowtail]

5 hours ago, KhunLA said:

Take the conversation over to  ...  here

 

Unless you live rural, the regulations really limit what you can do with them, especially if near tourist or expats.   As they will report you.  Thais don't seem to care.

Thanks! 

[KhunLA]

And ... we're back on topic

 

Adding pancakes to the usual eggs.  Health wise, hoping the added eggs in & buttermilk, extra protein & fat of the brekkie, negates some of the starch/sugar of the pancakes.   No syrup or honey on top, just butter & cinnamon.  Washed down with kefir milk, of course ... 🙄  

 

Now off to the park for a stroll ...

 

 

 

 

 

 

Edited September 18 by KhunLA

[champers]

Leek, bacon & mushroom rigatoni.

 

[Mutt Daeng]

16 hours ago, champers said:

Leek, bacon & mushroom rigatoni.

 

I could just eat that now.

[ExpatOilWorker]

The wife went full native.

[KhunLA]

[KhunLA]

Salmon burger, sides of eggs & green curry noodles ...

 

[marin]

Did up the last of the prawns in the freezer,  took the time to make a nice Tarter sauce. Then found one slice of french bread I turned into a slice of garlic toast. 

[Mutt Daeng]

19 hours ago, marin said:

Did up the last of the prawns in the freezer,  took the time to make a nice Tarter sauce. Then found one slice of french bread I turned into a slice of garlic toast. 

Looks pretty good to me.

[KhunLA]

Edited October 10 by KhunLA

[champers]

On 10/9/2024 at 12:25 PM, marin said:

Did up the last of the prawns in the freezer,  took the time to make a nice Tarter sauce. Then found one slice of french bread I turned into a slice of garlic toast. 

Very 70s; yummy looking all the same.

[marin]

1 hour ago, champers said:

Very 70s; yummy looking all the same.

Nah, would be the 60's the "in a basket time". Aging brings on sentimentality.  

Edited October 10 by marin

[KhunLA]

My 1st pressed ham ... awesome, if I say so myself.   Why have I never done this before.   Better, no chemicals, and <฿200 a kilo instead of silly priced deli ham from 'everywhere' 

 

Edited October 13 by KhunLA

[marin]

That ham looks very interesting can you tell me more?

 

Yesterday was the end of vegetarian "Jae" time in Thailand. The wife has done it for the last 34 years. It was time to break the fast. So last night the wife did seafood and this morning I did a big old American breakfast. Most I have eaten in a few months.

 

 

[KhunLA]

41 minutes ago, marin said:

That ham looks very interesting can you tell me more?

Used this method / recipe as a guide, as didn't have a couple things he used.  Though not needed.  Left in frig for 30 hrs, since not using accelerator.  Used table salt (?) (iodine'd), and milk powder as a binder.

 

Used pork tenderloin, trimmed all fat & silverskin off,  with these added ...

Only took 1 hr to 'cook' in pot of water, so much faster than his estimate (15-2hr).  Once water was simmering, and straight out of frig, so 40F, internal temp.  Up to about 170F when taken off the stove.  Had to add a bit of water half way through, as steaming off.

 

Bought meat press on LAZ

 

 

Edited October 13 by KhunLA

[Yellowtail]

45 minutes ago, KhunLA said:

Used this method / recipe as a guide, as didn't have a couple things he used.  Though not needed.  Left in frig for 30 hrs, since not using accelerator.  Used table salt (?) (iodine'd), and milk powder as a binder.

 

Used pork tenderloin, trimmed all fat & silverskin off,  with these added ...

Only took 1 hr to 'cook' in pot of water, so much faster than his estimate (15-2hr).  Once water was simmering, and straight out of frig, so 40F, internal temp.  Up to about 170F when taken off the stove.  Had to add a bit of water half way through, as steaming off.

 

Bought meat press on LAZ

 

 

What is "cure"

[KhunLA]

14 minutes ago, Yellowtail said:

 

What is "cure"

curing salt ... "Curing salts are generally a mixture of sodium chloride (table salt) and sodium nitrite" - wiki

 

If not wanting to use, this may help., though didn't search recipes for alternative curing, without curing salt.

 

3 gr is a minute amount.   I used this, from online (?).

Edited October 13 by KhunLA

[Mutt Daeng]

20 hours ago, marin said:

That ham looks very interesting can you tell me more?

 

Yesterday was the end of vegetarian "Jae" time in Thailand. The wife has done it for the last 34 years. It was time to break the fast. So last night the wife did seafood and this morning I did a big old American breakfast. Most I have eaten in a few months.

 

 

Nice!

[KhunLA]

Here's another vid on ham making, rather large piece, and can adjust the curing salts accordingly per kg, for smaller hams.

 

 

Didn't use, because 1 process calls for a smoker, don't have.  The other sous vid, also don't have, but same as I did, just simmering water till it comes up to temp.  Also my vacuum sealer crapped out, but not really necessary.  Don't like the idea of 'cooking' food in plastic.

 

Good way to go though, simple enough, without cutting and packing in SS press I bought.   I also want to use the press to make other 'meats' and not just ham.

 

Note, also, he states, 'don't' use iodine'd salt.  He also added some flavoring spices.  I also added some (cayenne & black peeper)  which didn't come through at all.  

 

Advantage of loin, instead of pressed, it will hold shape when cutting.   When I cut thin slices off mine, a chunk did fall off.  Maybe use another gram of binder (milk powder) next time, with longer cure in frig, 2 days vs 30 hrs.

 

1 kg is good size for use, as want to use in 1 week.  Though in the future, will probably put half in the freezer.  I'll be going ham crazy this week, as having really eating any in long time.   Ham pizza, ham steak w/eggs, and a H&C croissant with my scrambled eggs yesterday 

 

 

If you want to get fancy, 'dry air', then this is a good vid.  I was trying to get that flavor, hence the added cayenne pepper, which wasn't even close to the ratio amount he used.

 

Simply impossible to make an Italian Hoagie without Capicola.

 

He does have, is links to curing & drying time 👍

 

 

Edited October 14 by KhunLA