do you guys cook at home and if what are you cooking most of the time?do you cook or your wife does it?at the moment i have a beautiful pork roast in the oven.....may we can share some recipes for comfort food?

even i am a professional chef i love to cook at home...what about you?

Of my few talents, cooking anything edible (except to me) is a bridge to far.

Curious to read what the others are whipping up though.

Did your cooking style alter much coming to Thailand?

Maybe fewer hot (heat) dishes, stews etc?

My only claim to simple cooking is grabbing the flavour sachets out of the MAMA Green Chicken Curry packet, copping up some veges (roughly chopped onion and the long green bean), adding some light coconut cream and a breast of chicken. I like it, the nephew likes it, the Outlaws won't touch it, which is fine by me!

She cooks and is a good cook for all things Thai..I BBQ/wet smoke as the mood strikes....western food - we mostly eat out but not a lot....Thai is fine for me....I might cook more if we didn't live close to CM with many choices for western food...

The "cute, brown little servant" usually cooks for me, when she is not working.

Otherwise, I cook my specialities that consist of a yameeeeee spaghetti sauce, Greek meatballs or bangers and mash.

I'm also good in putting in the microwave some frozen food I get from Tesco.

She loves my cooking and always asks for me to cook more.

But the "ugly, white big servant" is tooooooo lazy to do so.

One of my favorite recipes is popular with many salmon fishermen in my area.

Put salmon filets skin down on a "boat" of aluminum foil.

Very lightly butter the salmon.

Rub in garlic salt, onion powder, and lemon pepper.

Cook in the charcoal BBQ with lid closed and dampened hardwood chips on the charcoal for smoke for about 20 minutes.

When the segments of fish will just easily separate with a fork, it is done.

It's not my recipe. People in the area who have been catching salmon in the river have been cooking it this way "forever." It's unbeatable.

I do all my cooking myself as Mrs Possum works, but when she is in the kitchen at the same time as me, she has to do everything for me like peeling the potatoes or preparing the chicken. Although I exercise regularly and keep myself very lean, I am not the healthiest of eaters, any fruit or veg has to be liquidised, I eat potatoes about five days a week, with chicken, pork and gravy, and love milk, the non fat variety. I eat very little fried food, and when I do, I use olive oil.

I also treat myself to a chicken or pork curry once a week. I do treat myself to a McDonalds or KFC when I am on one of my overnight trips.

One of my favorite recipes is popular with many salmon fishermen in my area.

Put salmon filets skin down on a "boat" of aluminum foil.

Very lightly butter the salmon.

Rub in garlic salt, onion powder, and lemon pepper.

Cook in the charcoal BBQ with lid closed and dampened hardwood chips on the charcoal for smoke for about 20 minutes.

When the segments of fish will just easily separate with a fork, it is done.

It's not my recipe. People in the area who have been catching salmon in the river have been cooking it this way "forever." It's unbeatable.

I wish I could buy salmon fillets, but living up in the boonies, it is hard to come by.

Black sesame porridge

All the time. Thai dishes mostly.

"may we can share some recipes for comfort food?"

The world over, I think some of the best foods are what I call "peasant" food. It's made from what the locals can grow, fish for, or hunt for. They have developed their own recipes for that.

I'm thinking of what I call Mexican, Chinese, Thai, Southern US, New Orleans swamp country, Greek, and so on.

I was wondering if Thais would like the food from the swamp land of New Orleans. They grow rice and catch shrimp, grow vegetables, catch fish, grow hot chile...

I would never want a restaurant, but if I had one in Thailand I'd make a big pot of shrimp gumbo and give a small bowl to each customer for free to see if they liked it. I'd also try giving them some hush puppies with each meal. I think they might like Jambalaya.

Some of those dishes take time to make but it can be made in big pots and are almost better as leftovers for three or four days. With all of them, the ingredients are cheap.

Comfort food? Give me some Southern US style catfish and hushpuppies and I'm in heaven.

One of my favorite recipes is popular with many salmon fishermen in my area.

Put salmon filets skin down on a "boat" of aluminum foil.

Very lightly butter the salmon.

Rub in garlic salt, onion powder, and lemon pepper.

Cook in the charcoal BBQ with lid closed and dampened hardwood chips on the charcoal for smoke for about 20 minutes.

When the segments of fish will just easily separate with a fork, it is done.

It's not my recipe. People in the area who have been catching salmon in the river have been cooking it this way "forever." It's unbeatable.

I wish I could buy salmon fillets, but living up in the boonies, it is hard to come by.

We use the same method for trout. It's just as good but trout is a bit milder fish.

We have trout called Steelhead. It is rainbow trout which goes out into the ocean for a couple of years and gets bigger than trout that live in the river. Then it returns to the river, right where it was hatched and mates and lays eggs. We catch them anywhere up to 12 pounds (5.5 kg.)

Some of my most recent efforts have been;

Mousakka

Lamb Biriyani

Goan prawn curry

I tend to cook a large amount the freeze the remainder in those foil cartons you can get in Makro,then it is a simple case of re heating in the oven, i was a little worried about making the Bechamel sauce to top the mousakka,but it turned out to be very easy.I don't mind Thai food,but the family mostly eat issan food,even though we are not actually in Issan[Petchabun province is not considered Issan,i think,correct me if i am wrong],and i can't say i care for it to much,The som tam for example,i like the zingy Thai version,but here the smother it in that foul plaa and add those awful field crabs,also that Bamboo,the smell of it cooking is rank,the house smells for days after,occasionally they make a Chicken curry,but so overloaded with chilli that it is generally to hot for me,hence i prefer Indian food ,when the accent is on flavour rather than all out heat.

I eat out a lot...both here and in the UK.

However I do make the occasional lasagne or chilli and freeze lots of it for a quick ping in the microwave.

Boneless chicken thigh stew is another favourite....ping in the microwave and add some chopped coriander and some garlic bread... Delicious!

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Gecko: food we are talking about food...

no offence my friend just kidding

"may we can share some recipes for comfort food?"

The world over, I think some of the best foods are what I call "peasant" food. It's made from what the locals can grow, fish for, or hunt for. They have developed their own recipes for that.

I'm thinking of what I call Mexican, Chinese, Thai, Southern US, New Orleans swamp country, Greek, and so on.

I was wondering if Thais would like the food from the swamp land of New Orleans. They grow rice and catch shrimp, grow vegetables, catch fish, grow hot chile...

I would never want a restaurant, but if I had one in Thailand I'd make a big pot of shrimp gumbo and give a small bowl to each customer for free to see if they liked it. I'd also try giving them some hush puppies with each meal. I think they might like Jambalaya.

Some of those dishes take time to make but it can be made in big pots and are almost better as leftovers for three or four days. With all of them, the ingredients are cheap.

Comfort food? Give me some Southern US style catfish and hushpuppies and I'm in heaven.

spot on.

my wife's mayor complaint about farang food is: it takes too long... my beloved pork roast took just 8 hours,though what's the problem dear?

I do a good peneng gai, the wife walked me through the process once, piece of cake. Now and then I like to make a shepherd's pie but shepherds are hard to come by out here.

I forgot to mention that for those who aren't American, perhaps a more common name for S. Louisiana/New Orleans food I'm thinking of is "Cajun" food. If I was going to google, I'd look for Cajun Food and New Orleans French Quarter Food.

The original settlers there were French and French Canadian. They learned to cook with what will grow there. Some believe the word Cajun is butchered Canadian. There are still Cajuns living in S. Louisiana outside of New Orleans.

Apparently it was the French influence that developed the recipes with what was available there. They found wild rice and the also grew rice. Of course they had the swamps and shrimp and the Mississippi River to forage.

The French Quarter in New Orleans is still distinctly of French influence. Here are some images of it as it is today to show the old French architecture.

https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1511&bih=714&q=french+quarter+new+orleans&oq=french+quarter&gs_l=img.1.0.0l10.5773.10799.0.13469.14.13.0.0.0.0.160.277.0j2.2.0.ehm_qwpr...0...1.1.61.img..12.2.276.MuuikVPgGLQ

I can't cook. My long-suffering wife spoon feeds me.

Having said that, I try hard to BBQ occasionally with limited success; or to toss a part of an animal into the oven and pray it doesn't become a burnt offering.

It isn't worth starting an entire thread about this (and why should I when I have dear friends on TVF who actually know how to cook), but....

Rocket grows like a weed around our place.

Can anyone offer some Rocket recipes?

Tuk hates it, it does have quite a strong flavor which I quite enjoy in small doses. I put a little into a salad, or onto some steamed fish occasionally; but that is my limit.

I forgot to mention that for those who aren't American, perhaps a more common name for S. Louisiana/New Orleans food I'm thinking of is "Cajun" food. If I was going to google, I'd look for Cajun Food and New Orleans French Quarter Food.

The original settlers there were French and French Canadian. They learned to cook with what will grow there. Some believe the word Cajun is butchered Canadian. There are still Cajuns living in S. Louisiana outside of New Orleans.

Apparently it was the French influence that developed the recipes with what was available there. They found wild rice and the also grew rice. Of course they had the swamps and shrimp and the Mississippi River to forage.

The French Quarter in New Orleans is still distinctly of French influence. Here are some images of it as it is today to show the old French architecture.

https://www.google.com/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1511&bih=714&q=french+quarter+new+orleans&oq=french+quarter&gs_l=img.1.0.0l10.5773.10799.0.13469.14.13.0.0.0.0.160.277.0j2.2.0.ehm_qwpr...0...1.1.61.img..12.2.276.MuuikVPgGLQ

Cajun is simply a butchered way to say Acadian. they were driven out of Acadia by the British. And much of the louisiana/new orleans food is creole food as well.

Hi Chef,
I love cooking but I'm absolutely terrible at it.

Saying that, There are a few comfort foods (with simple recipes) that I manage to get right, such as homemade Burgers, Pizzas, roasts, etc.

Tonight I am making one of the simplest recipes that I've ever used but the end result is very tasty, broccoli soup following Gordon Ramsay's recipe.

Our "pot" and our BBQ are constant sources of wonder to me.

have pretty much seen it all and my wife enjoys playing with these new cooking surfaces that don't demand she "get down" or as in one hilarious pic "hop up" to prepare dinner.

Wife (Isaan) dislikes Thai food (too sweet, too oily)

We can go out for Thai, Korean or japanese, I guess but the wife ("employable" here in BKK only in the most exploitive, degrading circumstances chooses to run our home menu instead of being used) Early morning wet market five minutes from our condo.

We have arrived at quite a mixed menu. Italian, Isaan, French, Japanese North American with occasional forays into Thai stuff.

Lots of Tom yams and , occasionally, some other Upcountry larp

She blends pumpkin, veg and herbs into soups and the occasional smoothie.

We grill or roast chicken, fish, eggplant, zucchini and (occasionally) a steak, Italian sausage, sometimes mixed.

Or a lamb or beef binge after unpacking the frozen cut from our luggage along with Yukon Gold spuds and local fiddleheads.

The most incredible olive-oil-fried pommes frites (not from the Yukon Golds, though) with cider vinegar and Isaan salt.

Tempura's veg sometimes if we need to use it and the oil's going.

SALADS include Caesar, Cobb, the "mixed green mystery salad, potato salad and (of course ;-) som tam ("tham Thammasat" with fresh roasted Cashews (not peanuts) real lime juice (not that bottled stuff) and of course she sneaks in a little Isaan "anchovy paste" or the real thing when we are out of Pla ra.

We only eat rice (both kao khrong and Kao home Mali) or bread as fillers. . . . . as with a curry (Indian or local) or use pita or corn chips with humus, and other veg dips and pate. Very little kao nieaw lately. She says she gets enough of that when she takes an Isaan vaycay to work on her house.

PASTA prima Vera style or Homemade pesto (pine nuts, heaps of fresh basil and olive oil from home and cashews, spicy red sauce with seafood or lasagna (BBQ baked)

PIZZA (on a stone in the BBQ, indirect heat . . . . Commercial crusts.)

We have "steamed" Isaan food weeks usually after a binge on local Food like gaeng pet phet yang, or Mussaman or after returning from the old country. Steamed river prawns, swimming crab, mussels etc.

No CHEEZE, little bread some cold Sauvignon Blanc or Beer Lao on occasion.

Brownies (Betty Crocker) are BBQ-baked. Puffed rice ;-).

Fresh-Isaan salted pecans, pumpkin seeds, almonds and cashews.

Soda water w/ lime juice and "It" replaced beer feeds years ago.

Scotch-rocks and San Pell.

She cooks "exotic" for the folks at home sometimes.

No complaints there either.

:-)))

The professional chef askes for advice on how to cook

Well, no, not really.

I see it more like him opening a conversation about something he is farmiliar with.

I enjoy making a good peasant stew, all the available veg like Carrots,Brocolli, peas, potatoe,sweet potatoe, onions, beef cut into chunks, stock cube,cooked really slowly over a few hours, best eaten when re-heated the next day.

A little off topic i know but would anyone know the origin of the expression;"cooking up a storm' as i have always wondered about this.

The professional chef askes for advice on how to cook

Well, no, not really.

I see it more like him opening a conversation about something he is farmiliar with.

right but our friend Rangsri might be too spissed on his train to understand it properly...

I can't cook. My long-suffering wife spoon feeds me.

Having said that, I try hard to BBQ occasionally with limited success; or to toss a part of an animal into the oven and pray it doesn't become a burnt offering.

It isn't worth starting an entire thread about this (and why should I when I have dear friends on TVF who actually know how to cook), but....

Rocket grows like a weed around our place.

Can anyone offer some Rocket recipes?

Tuk hates it, it does have quite a strong flavor which I quite enjoy in small doses. I put a little into a salad, or onto some steamed fish occasionally; but that is my limit.

buddy,rocket is a beautiful thing and you can do a lot with it...at first u need a base-rocket pesto: take fresh rocket without stamps,some garlic,plenty olive oil,parmesan and pine nuts and blend it may you add a squeeze lemon juice to keep the color.with your base you can start..pasta with rocket,rocket risotto, pesto coated tuna steaks,rocket mash with grilled chicken or fish...just play with it...

"may we can share some recipes for comfort food?"

The world over, I think some of the best foods are what I call "peasant" food. It's made from what the locals can grow, fish for, or hunt for. They have developed their own recipes for that.

I'm thinking of what I call Mexican, Chinese, Thai, Southern US, New Orleans swamp country, Greek, and so on.

I was wondering if Thais would like the food from the swamp land of New Orleans. They grow rice and catch shrimp, grow vegetables, catch fish, grow hot chile...

I would never want a restaurant, but if I had one in Thailand I'd make a big pot of shrimp gumbo and give a small bowl to each customer for free to see if they liked it. I'd also try giving them some hush puppies with each meal. I think they might like Jambalaya.

Some of those dishes take time to make but it can be made in big pots and are almost better as leftovers for three or four days. With all of them, the ingredients are cheap.

Comfort food? Give me some Southern US style catfish and hushpuppies and I'm in heaven.

did you ever tried a cajun spiced blackened lamb burger?dam'n delicious...recipe ? ask me....because the sauce is the secret...

I can't cook. My long-suffering wife spoon feeds me.

Having said that, I try hard to BBQ occasionally with limited success; or to toss a part of an animal into the oven and pray it doesn't become a burnt offering.

It isn't worth starting an entire thread about this (and why should I when I have dear friends on TVF who actually know how to cook), but....

Rocket grows like a weed around our place.

Can anyone offer some Rocket recipes?

Tuk hates it, it does have quite a strong flavor which I quite enjoy in small doses. I put a little into a salad, or onto some steamed fish occasionally; but that is my limit.

or a nice beef carpaccio with a sesame truffle mayonnaise with rocket and parmesan ...

or ship it to Thailand and get 360thb per kg

When I am home I do all the cooking, one because I enjoy it, and 2 because Mrs S is the youngest of 5 sisters, she never learned to cook and has thee unique ability to burn water LOL, she was actually quite amazed when we got together that I knew my way around a kitchen