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Posted
16 minutes ago, Yellowtail said:

What do you thicken it with? 

One of the easiest things to make.  Simply use S&B Golden Curry blocks, thickener is in it, along with all the seasonings.  One of the few things I don't make from scratch.

 

I do add a bit of Cayenne pepper, to kick it up a bit.  Omit the pototoes also, being on 'low carb' diet.  Only calls for carrots, onions, potatoes, water and what ever protein you want to use.

 

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Posted
1 hour ago, KhunLA said:

One of the easiest things to make.  Simply use S&B Golden Curry blocks, thickener is in it, along with all the seasonings.  One of the few things I don't make from scratch.

 

I do add a bit of Cayenne pepper, to kick it up a bit.  Omit the pototoes also, being on 'low carb' diet.  Only calls for carrots, onions, potatoes, water and what ever protein you want to use.

 

image.png.6292205626595ac27decd2d19db4005c.png

Oh, I used the same brand and sometimes Vermont, but I thought it was full of starch even without the potatoes. 

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Posted
45 minutes ago, Yellowtail said:

Oh, I used the same brand and sometimes Vermont, but I thought it was full of starch even without the potatoes. 

It's a cube only 92gr (?) so not sure how much of it is starch, obviously some, since a thickener.  Remember reading the ingredients, after going stricter Keto diet, and realizing, better not make it too often. 

 

If I didn't have a bunch in the freezer, it probably would not eat it.  Once a month won't kill me, but, I could do without these 3 ... 

 

image.png.0d948357fef9249965cd6f31ed9278ac.png

 

The 'cube' is about 1/10 of a batch (~1 kg of protein, veggies water), so maybe 30 gr per serving, so basically about as bad as a slice of crappy made white bread :coffee1:

Posted

My Thai wife will often go to Youtube and find a recipe I like, like a meatloaf my mom made. Or a Thai dish (rice, pork and chilies) that I pimp up (like top it off with a gooey egg). Im in the USA right now, I cant wait to get home to eat her.

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Posted
3 hours ago, Tookea said:

My Thai wife will often go to Youtube and find a recipe I like, like a meatloaf my mom made. Or a Thai dish (rice, pork and chilies) that I pimp up (like top it off with a gooey egg). Im in the USA right now, I cant wait to get home to eat her.

You can't wait to eat the wife, the wife's cooking or your mom's meatloaf? 

 

I make a pretty mean meatloaf with ground pork. I could go for a cold meatloaf sandwich right along about now....

Posted
On 1/8/2025 at 10:06 AM, KhunLA said:

One of the easiest things to make.  Simply use S&B Golden Curry blocks, thickener is in it, along with all the seasonings.  One of the few things I don't make from scratch.

 

I do add a bit of Cayenne pepper, to kick it up a bit.  Omit the pototoes also, being on 'low carb' diet.  Only calls for carrots, onions, potatoes, water and what ever protein you want to use.

 

image.png.6292205626595ac27decd2d19db4005c.png

Are they widely available. Haven't seen them.

Posted
1 hour ago, norfolkandchance said:

Are they widely available. Haven't seen them.

Local Makro carries it, and not exactly a tourist or expat community.  So most other urban areas should carry.   Also online, though you may want to get a small amount to test.

 

I bought 2 larger packs off, one whole one still in the freezer.  We good for one a month, so 1 box will last about 1 year (10 cubes, I think).

 

Thais have there own curries, and wouldn't expect them to be a big purchaser of.  Though saying that, I'm surprised how often I do see it available in restaurants.

Posted
30 minutes ago, KhunLA said:

Local Makro carries it, and not exactly a tourist or expat community.  So most other urban areas should carry.   Also online, though you may want to get a small amount to test.

 

I bought 2 larger packs off, one whole one still in the freezer.  We good for one a month, so 1 box will last about 1 year (10 cubes, I think).

 

Thais have there own curries, and wouldn't expect them to be a big purchaser of.  Though saying that, I'm surprised how often I do see it available in restaurants.

Thanks for that. Earlier poster suggested Tops on line. To difficult. Ordered on Lazada. 6 servings B134 including postage.

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Posted
32 minutes ago, marin said:

Took my time yesterday in the nice cool weather to cook up a pot of rustic pork stew.  Managed to turn the first photo into the second over the course of a cool afternoon. A loaf of crusty sourdough and the meal was complete. IMG_20220711_093311.thumb.jpg.eb048a273e7291a09ed5332d38aa861f.jpg

IMG_20210314_164656.jpg

That looks pretty good. 

 

I like the (granite?) counter-top as well.  

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Posted
4 hours ago, marin said:

Took my time yesterday in the nice cool weather to cook up a pot of rustic pork stew.  Managed to turn the first photo into the second over the course of a cool afternoon. A loaf of crusty sourdough and the meal was complete. IMG_20220711_093311.thumb.jpg.eb048a273e7291a09ed5332d38aa861f.jpg

IMG_20210314_164656.jpg

 

Great dish.

Filling and well-balanced in nutrition(with plenty of vegetables) as well.

Please allow me one question.

Are the potatoes unpeeled?

Posted
9 minutes ago, black tabby12345 said:

Are the potatoes unpeeled?

Baby potatoes are unpeeled and the pearl onions were left whole.

 

Posted
21 hours ago, marin said:

Took my time yesterday in the nice cool weather to cook up a pot of rustic pork stew.  Managed to turn the first photo into the second over the course of a cool afternoon. A loaf of crusty sourdough and the meal was complete. IMG_20220711_093311.thumb.jpg.eb048a273e7291a09ed5332d38aa861f.jpg

IMG_20210314_164656.jpg

That looks great.

Posted

Rye bread ... turned out good bread wise, but not the strong rye flavor I was hoping for.   Use 60 / 40, bread / rye flour.  Maybe 50 / 50 next time.  

 

Supposedly good rye flour (Schmidt), though don't think I'll be buying again, as a little disappointed.  Good bread, but not what I'd call a hearty rye flavored bread.

 

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Wife is making something with lemons, as garden is producing plenty.   Don't think we'll ever need to buy lemons again.

 

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Posted
1 hour ago, KhunLA said:

Rye bread ... turned out good bread wise, but not the strong rye flavor I was hoping for.   Use 60 / 40, bread / rye flour.  Maybe 50 / 50 next time.  

 

Supposedly good rye flour (Schmidt), though don't think I'll be buying again, as a little disappointed.  Good bread, but not what I'd call a hearty rye flavored bread.

 

image.png.f4df3df55a5a2b46620c32370d9d672f.png

 

Wife is making something with lemons, as garden is producing plenty.   Don't think we'll ever need to buy lemons again.

 

image.png.ef474f96fcfc093a60c89bf23580cc90.png

Have a go at Limoncello.

  • Thanks 1
Posted

Good morning, ladies and gentlemen,

 

A Big Rice Ball with Seasoned Seaweed.

Ham and the Sunny Side Over, and salad.

Bonito-Stock  Soup with vegetables (bean sprouts and spinach).

 

The East and West met at the breakfast table.

 

image.jpeg.52565c0ab77e2541a80cecc78bafb29d.jpeg

 

 

 

 

 

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