Popular Post NickJ Posted June 17, 2017 Popular Post Share Posted June 17, 2017 TEXAS JACK SAUCE 2 cups Ketchup 1/4 c Tabasco 1/4 c Dijon mustard 1/4 c Jack Daniels, Hong Thong whiskey works as well. 1/4 c molasses, Villa has it. 2TB dark brown sugar 1TB Worcestershie 1 1/2 tsp garlic powder 1/4 tsp liquid smoke. Villa as well. Combine and simmer for 15 min. Lasts a few months. 3 Link to comment Share on other sites More sharing options...
KC 71 Posted June 18, 2017 Share Posted June 18, 2017 Lovely toasted sandwiches KC. I have to say Heinz baked beans in BBQ sauce with cheese are my faves. Yours are looking A double plus though.I must admit MinnieThe ham was - honey roast too !And had bacon cheese afterThank God for Macro ! 1 Link to comment Share on other sites More sharing options...
KC 71 Posted June 18, 2017 Share Posted June 18, 2017 wild boar ham Wild boar( moo paa) is really tasty here ![emoji106] 2 Link to comment Share on other sites More sharing options...
WhyYouTalkMeBad Posted June 18, 2017 Share Posted June 18, 2017 Wild boar( moo paa) is really tasty here ![emoji106]That looks like speck. Coming from an East European family I grew up on that. Great with beer 1 Link to comment Share on other sites More sharing options...
bamukloy Posted June 18, 2017 Share Posted June 18, 2017 2 hours ago, WhyYouTalkMeBad said: That looks like speck. Coming from an East European family I grew up on that. Great with beer I thought spec normally come from the belly? To see that pic, the eye covered in fat look like a silverside leg portion to me. But yes, looks very spec-ial Link to comment Share on other sites More sharing options...
Naam Posted June 18, 2017 Share Posted June 18, 2017 2 hours ago, bamukloy said: 5 hours ago, WhyYouTalkMeBad said: That looks like speck. Coming from an East European family I grew up on that. Great with beer I thought spec normally come from the belly? To see that pic, the eye covered in fat look like a silverside leg portion to me. But yes, looks very spec-ial Speck is the German word for bacon. the piece in the picture shows not much speck (fat) content and the next cuts even less down to zero. personally i prefer a much higher fat content (~30%). 2 Link to comment Share on other sites More sharing options...
WhyYouTalkMeBad Posted June 18, 2017 Share Posted June 18, 2017 Speck is the German word for bacon. the piece in the picture shows not much speck (fat) content and the next cuts even less down to zero. personally i prefer a much higher fat content (~30%).Your right now that I remember the speck the old man use to get was nearly all fat, probably 70%. It helped line his stomach for the nightly home made grappa binge 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 18, 2017 Share Posted June 18, 2017 Has anyone here tried to make home made sausages? Link to comment Share on other sites More sharing options...
U235 Posted June 18, 2017 Share Posted June 18, 2017 1 hour ago, Minnie the Minx said: Has anyone here tried to make home made sausages? A couple of times with mixed success. As long as you only have to put ground meat mixed with spices in a casing, it went well (Toulouse, Merguez, typical Italian sausages etc) But my ultimate dream is to finally make a decent hot dog in Thailand, and for that I need a German style poached sausage (Frankfurter, Bockwurst etc).And that is a bit more difficult to reproduce, especially the texture. Mostly the result looks like a Frikandel (which became my signature sausage LOL) Link to comment Share on other sites More sharing options...
grollies Posted June 18, 2017 Share Posted June 18, 2017 17 hours ago, NickJ said: TEXAS JACK SAUCE 2 cups Ketchup 1/4 c Tabasco 1/4 c Dijon mustard 1/4 c Jack Daniels, Hong Thong whiskey works as well. 1/4 c molasses, Villa has it. 2TB dark brown sugar 1TB Worcestershie 1 1/2 tsp garlic powder 1/4 tsp liquid smoke. Villa as well. Combine and simmer for 15 min. Lasts a few months. Cheers, is there a Villa in Pattaya? Never tried the liquid smoke before. Link to comment Share on other sites More sharing options...
Naam Posted June 18, 2017 Share Posted June 18, 2017 24 minutes ago, grollies said: Cheers, is there a Villa in Pattaya? Never tried the liquid smoke before. yes there is and liquid smoke (2 or 3 varieties) are available. Link to comment Share on other sites More sharing options...
grollies Posted June 18, 2017 Share Posted June 18, 2017 22 minutes ago, Naam said: yes there is and liquid smoke (2 or 3 varieties) are available. Cheers, just been looking up liquid smoke and if it's good/bad for you. Seems ok, compared to smoked salmon. Seems everything nowadays is bad for you. https://www.superfoodly.com/natural-liquid-smoke-flavor/ I'll try Tutsis recipe first and get some liquid smoke on next Pattaya visit. Ribs good value at B150 per kg. Fed up of the teeny ribs missus usually gets Link to comment Share on other sites More sharing options...
mogandave Posted June 18, 2017 Share Posted June 18, 2017 Cheers, just been looking up liquid smoke and if it's good/bad for you. Seems ok, compared to smoked salmon. Seems everything nowadays is bad for you. https://www.superfoodly.com/natural-liquid-smoke-flavor/ I'll try Tutsis recipe first and get some liquid smoke on next Pattaya visit. Ribs good value at B150 per kg. Fed up of the teeny ribs missus usually gets Liquid Smoke has been around forever, and it does not take much.I used to oven "smoke" fish using it. Soak the fish overnight in vinegar, salt & Liquid Smoke. 8 hours on low, basting occasionally with honey & Liquid smoke mix. 1 Link to comment Share on other sites More sharing options...
Naam Posted June 18, 2017 Share Posted June 18, 2017 1 hour ago, mogandave said: basting occasionally with honey Link to comment Share on other sites More sharing options...
Naam Posted June 18, 2017 Share Posted June 18, 2017 (edited) 1 hour ago, mogandave said: Soak the fish overnight in vinegar, salt & Liquid Smoke. details please Dave. pure vinegar or diluted? amount of salt? fish totally immersed? oven temperature? want to try. Edited June 18, 2017 by Naam Link to comment Share on other sites More sharing options...
mogandave Posted June 18, 2017 Share Posted June 18, 2017 details please Dave. pure vinegar or diluted? amount of salt? fish totally immersed? oven temperature? want to try.It's been about 25 years, but I think a tablespoon of salt, three cups of water, cup of vinegar, teaspoon of smoke (maybe a tablespoon, should be very salty, slightly smoky)Fish fully immersed, or you can just keep flipping.Rinse and pat dryThe baste is a teaspoon of smoke to about a quarter cup of honey. This should be very smoky.Temp should be the lowest setting (~150-160F)Heavy fish generally smokes better than light. 2 Link to comment Share on other sites More sharing options...
mogandave Posted June 18, 2017 Share Posted June 18, 2017 A quick easy way to cook fish that sounds nasty is to microwave it.Soak in a salt brine for 10 minutes, rinse and pat dry.Place in a plastic pan, squeeze lemon (or lime I guess in Thailand) lay a couple pats of butter on top. Cover with plastic wrap.Nuke just until it turns color, you have watch it and not overcook.Sent from my iPhone using Thaivisa Connect Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 19, 2017 Share Posted June 19, 2017 did the green curry chicken with the Lobo packet that I described before...this time I stir fried the chicken and eggplant briefly first (one whole breast, 500g and 2 phallic green eggplants in small pieces just tossed around a bit in a little oil and not completely cooked) then set aside, then dissolved 2 Lobo green curry packets in a 250ml carton of coconut milk in the wok...add the chicken and eggplant and simmer a few mins then add the broth from a chicken broth cube and simmer until chicken is done...careful not to overcook the chicken and eggplant... cook a 100g packet of egg noodles like ye get at tescos (4 mins in boiling water then drain and rinse with cool water, careful not to overcook) then put half inna bowl and ladle over half the curry...man, that's good...makes one big serving or two smaller ones... put the left over curry and noodles in separate containers and heat up fer breakfast in the morning... it just gets easier and easier... earlier made coleslaw with homade yogurt, oil, wine vinegar and garlic dressing to have on the go in the fridge to nibble on... 1 Link to comment Share on other sites More sharing options...
wayned Posted June 19, 2017 Share Posted June 19, 2017 I use the 2 in 1 Lobo Masman packs with the coconut cream already in it. Just stir fry the chicken with the paste and a little water until the coconut oil appears ad the rest of the water(1 2/3 cups in all) and the potatoes and crushed peanuts (I also add a heaping tablespoon or 2 of chunky peanut butter) and cook until the potatoes are done. It thickens as it cooks and comes out great. They have the 2 in 1 other curries but I've never tried them, I'm in a rut. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 20, 2017 Share Posted June 20, 2017 10 hours ago, wayned said: I use the 2 in 1 Lobo Masman packs with the coconut cream already in it. Just stir fry the chicken with the paste and a little water until the coconut oil appears ad the rest of the water(1 2/3 cups in all) and the potatoes and crushed peanuts (I also add a heaping tablespoon or 2 of chunky peanut butter) and cook until the potatoes are done. It thickens as it cooks and comes out great. They have the 2 in 1 other curries but I've never tried them, I'm in a rut. never seen the 2 in 1 Lobo packets with coconut milk...usually just the curry paste alone then add a 250ml carton... never did try the masaman paste with chicken, always pork and tatties...gonna havta try it with the peanut butter like you describe...the wife usually likes the masaman... it's so nice and easy to add thai cuisine to one's culinary repertoire: 'you can make thai food? golly that must be hard!?...' 'well...I did train in Paris and Bangkok...' Link to comment Share on other sites More sharing options...
Naam Posted June 20, 2017 Share Posted June 20, 2017 3 minutes ago, tutsiwarrior said: havta try it with the peanut butter Link to comment Share on other sites More sharing options...
Popular Post wayned Posted June 20, 2017 Popular Post Share Posted June 20, 2017 15 minutes ago, Naam said: Why the sick face? Peanut butter is nothing more than peanuts, sugar and oil. I usually have a jar of Jiff super crunchy around. One of the main flavors in Masaman is the peanut flavor. My wife bought peanuts, both whole and crushed, for her restaurant. They definitely are "ground nuts" but I don't think that they really have the true peanut flavor. They are smaller and round, not like the peanuts that I am used to and, IMHO, really don't have the strong "pea-nutty" flavor that I like. That's why I always dump some peanut butter in the Masaman along with the local crushed peanuts. 3 Link to comment Share on other sites More sharing options...
Popular Post CLW Posted June 20, 2017 Popular Post Share Posted June 20, 2017 Some impressions from current stay in VietnamFrom top to bottomSomething like yellow currySet menu with spring rolls (ram)Rice with side dishesYellow fried rice with beefDinner at family homestay (Thai minority)Local sweet delicacyBeef rolls filled with wasabi leaf 4 Link to comment Share on other sites More sharing options...
Naam Posted June 20, 2017 Share Posted June 20, 2017 4 hours ago, wayned said: Why the sick face? Peanut butter is nothing more than peanuts i hate the taste of peanuts and of course i hate peanut butter. i like a variety of other nuts but i hate nuts in my food or bread. it's only fair that participants in this thread submit their honest opinion. "likes" do not always apply. 1 Link to comment Share on other sites More sharing options...
Naam Posted June 20, 2017 Share Posted June 20, 2017 3 hours ago, CLW said: Beef rolls filled with wasabi leaf 1 Link to comment Share on other sites More sharing options...
Popular Post U235 Posted June 20, 2017 Popular Post Share Posted June 20, 2017 Where are the times that I bought my lunch at the bakery shop? My mother should know.... 3 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 21, 2017 Share Posted June 21, 2017 (edited) ^^1988 and 0730hrs and tutsi walks past the cathedral to the bus stop front of the Derby (East Midlands) Assembly Rooms...and he passes a workman inna donkey jacket with two bread rolls and a pint of milk consuming his breakfast inna shop doorway...next to the bus stop is a bakery shop and tutsi steps up : 'two ham salad baps and a small milk please...' and he eats one on the bus to work and keeps the other fer lunch (the food in the company canteen is inedible), the milk is for his tea at work...cheap bastards, the company had no budget fer the employee's tea fixins, everyone had their own bikky drawer at their desk... and he gazes at the leaden sky and gloomy surroundings and laments his paltry wages and thinks: 'ain't in California no more...' Edited June 21, 2017 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
Popular Post Minnie the Minx Posted June 21, 2017 Popular Post Share Posted June 21, 2017 Vietnamese food is luvely CLW. Can't go past those rolls U235. If any of you guys want to be adopted please contact me for further details hahahaha , on a serious note I admire a man in the kitchen who takes a real interest in food. Every once and again I get the 'Need Western food' fix. As in fast food, we've all been there. So without further ado my husband whipped these up for the boys as they are watching a movie. Love pineapple being an Aussie, many hate it on hamburgers or pizza, but done on a BBQ grill this was rather delish. 4 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted June 21, 2017 Share Posted June 21, 2017 The side is just a veggie stir fry there were home made chips too but no pics, went down too fast. That BBQ I can't get smoke here so basically resorted to Smoky Heinz which is great as a standby. That stuff if you are not a purist also acts well as a base for muffin mini pizzas. ( If you have kids) 1 Link to comment Share on other sites More sharing options...
mogandave Posted June 21, 2017 Share Posted June 21, 2017 The side is just a veggie stir fry there were home made chips too but no pics, went down too fast. That BBQ I can't get smoke here so basically resorted to Smoky Heinz which is great as a standby. That stuff if you are not a purist also acts well as a base for muffin mini pizzas. ( If you have kids)Heinz is not that bad, Kraft is surprisingly good as well, and the longer I'm here the better it gets...I'll be in the US for a few weeks so looking forward to beef, barbecue & Mexican. I always bring back a couple bottles of Sweet Baby Rays... 1 Link to comment Share on other sites More sharing options...
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