What are you eating? (food porn)

[Naam]

51 minutes ago, notmyself said:

 

For some reason I thought German was your first language.

 

Dried spaghetti pushed through some kind of hotdog is hardly gourmet but it is a novelty for the kids I guess.

that's the reason why my comment was "gourmet" with a question mark.

[tutsiwarrior]

9 hours ago, cornishcarlos said:

Yes, yes , yes.....

 

nice...like pudenda offered in full flower...(the thread is about food porn, after all...)

 

I really miss fresh pacific salmon...useta be that is was all wild and not farmed...bought a whole 20lb one once for a friend's wedding and baked with fresh dill and butter...got to the venue and set it on the buffet and went fer a wee and when I came back it was finished...

 

 

Edited December 7, 2016 by tutsiwarrior

[U235]

Not really gourmet but more the Dutch/Belgian version of Mac Donalds. 

 

In my country fried snacks are very popular; we even have some kind of snackbars which sell nothing else (frituur)

 

A typical meal consist of some kind of meat (frikandel, berepoot,....) which is fried and served with fries and a sauce based on mayonaise. Very healthy indeed!

 

Personally, I have never been a big fan of it but after so many years in Thailand, I guess I became a bit homesick and decided to give it a try.

 

This is the most famous snack of all, the Frikandel. It is a fried skinless sausage made from chicken, beef and pork (ok, in my Thai version; the beef is a substitute for horse meat because I was unable to find a horse willing to cooperate...)

 

Served with fries and an overdose of mayonaise. Yummy! Will make it again.

 

 

 

[Naam]

29 minutes ago, U235 said:

Served with fries and an overdose of mayonaise. Yummy!

looks yummy indeed. are you making the mayonnaise yourself? it looks like it.

[U235]

26 minutes ago, Naam said:

looks yummy indeed. are you making the mayonnaise yourself? it looks like it.

 

Of course! No falang should eat the trash full of sugar (and no mustard!) that they sell here. Even my wife is convinced and wants nothing else as homemade mayo anymore. 

[Naam]

30 minutes ago, U235 said:

 

Of course! No falang should eat the trash full of sugar (and no mustard!) that they sell here. Even my wife is convinced and wants nothing else as homemade mayo anymore. 

is it too much to ask for the recipe? my mouth is watering thinking of dipping shrimps into some thick homemade mayo for a change. i have tried to optimise "thousand islands" and other dips but was never really successful.

[U235]

1 hour ago, Naam said:

is it too much to ask for the recipe? my mouth is watering thinking of dipping shrimps into some thick homemade mayo for a change. i have tried to optimise "thousand islands" and other dips but was never really successful.

 

Although it is very easy, it is always a hit or miss: will the oil react well with the egg? If not, you will a have very untastefull mix of oil and egg particles. Every now and then it happens to me too, so if it doesn't work from the first time, just start over (with eggs from a different batch - although I'm not 100% sure, I always suspect the freshness of the eggs if it doesn't work).

 

You can make it by hand, with a blender but I have the best result using a electric hand blender with a whisk attachment and a long, rather narrow mixing bowl (came with the blender, see picture).  

 

 

Also important is the oil: don't use palm oil! It will work, but if you put your mayo one night in the fridge, the next day it will be hard as butter.  I always use sunflower oil, or - if I want something special - olive oil.

 

Put in the bowl:

 

- one yolk

- one spoon of lime juice (or vinegar, but why should you?)

- one spoon of water

- salt and pepper

- optional but recommended: one spoon of mustard

- or if you are Thai: forget about the mustard but use lot's of sugar!

 

Now add a bit of oil and start mixing at the lowest speed. During the mixing proces, also move the mixer slowly up and down so that the oil on top also can react well with the egg. Always keep in mind that it a chemical process: the oil makes a reaction with the egg, so speed is not important, giving the ingredients time to react is.

 

Ad a bit more oil, continue mixing, add more oil etc.

 

Don't add too much oil at a time. Especially in the beginning it is important just to add a couple of drops, at the end (when you see it reacts well) you can add a bit more at a time.

 

After a while, you will see that your sauce thickens and starts to become white. Continue adding oil and mixing till you reach the desired thickness or the egg is saturated with the oil (a film of oil appears on the mayo which will not disappear by moving the mixer up and down. If you want a very thick mayo add as much of oil as possible (I used to make mayo I could slice like a bread, that was really too thick).

 

When ready, I just cover the bowl with a plastic wrap and put it in the fridge. This way I need only to clean the whisk attachment.

 

Making your own mayo is easy and fast, and it will improve your status as 'white magician' if you show it to your neighbours  And it taste so much better...

 

You can easily keep it for one week, however in reality, in my household it will not last that long. It is said you can dramatically improve shelf life if you add some 'whey' and let it ferment for a while outside the fridge.  

 

 

 

 

 

 

Edited December 7, 2016 by U235

[CLW]

 
Of course! No falang should eat the trash full of sugar (and no mustard!) that they sell here. Even my wife is convinced and wants nothing else as homemade mayo anymore. 

Indeed!!!
What they are selling here should be called custard not mayonnaise [emoji37]

[smokie36]

On 11/28/2016 at 0:54 PM, tutsiwarrior said:

'Simple lunch. Beans rice and corn with Sriracha sauce. Not exactly elegant but a solid feed nonetheless. '

 

yeah looks good...add some squash and you got perfect vegetable protein that mesoamerican folks useta eat for centuries before the invasion of the Spanish pirates...

 

the beans and rice is a popular dish all around central america and the caribbean, it's called 'gallo pinto' in Nicaragua, served by street vendors with a piece of fried cheese onna banana leaf in a 'fritanga'...

 

I got some dried red kidneys that I brought from saudi and trine to figure out what to do widdem...ain't got no ground beef fer the usual chilli con carne...

 

 

 

As my lass dont eat beef I do mine with ground pork....it works a treat.

[tutsiwarrior]

12 minutes ago, smokie36 said:

 

As my lass dont eat beef I do mine with ground pork....it works a treat.

 

yeah...I'll havta try it wid pork but was worried about the mix bein' too rich with the pork fat ...in the end I curried them without meat and with fresh tomatoes...just right...

 

I got a 600gr packet of dried white beans...would they turn out the same way?

[smokie36]

4 hours ago, tutsiwarrior said:

 

yeah...I'll havta try it wid pork but was worried about the mix bein' too rich with the pork fat ...in the end I curried them without meat and with fresh tomatoes...just right...

 

I got a 600gr packet of dried white beans...would they turn out the same way?

 

Not sure Tutsi....its not too rich if you buy the better pork mince.

 

I'm flying from the UK today and made sure to pick up some tomato puree for my chilli....damn near impossible to find in Thailand.

[CLW]

 
Although it is very easy, it is always a hit or miss: will the oil react well with the egg? If not, you will a have very untastefull mix of oil and egg particles. Every now and then it happens to me too, so if it doesn't work from the first time, just start over (with eggs from a different batch - although I'm not 100% sure, I always suspect the freshness of the eggs if it doesn't work).
 
You can make it by hand, with a blender but I have the best result using a electric hand blender with a whisk attachment and a long, rather narrow mixing bowl (came with the blender, see picture).  
 

 
Also important is the oil: don't use palm oil! It will work, but if you put your mayo one night in the fridge, the next day it will be hard as butter.  I always use sunflower oil, or - if I want something special - olive oil.
 
Put in the bowl:
 
- one yolk
- one spoon of lime juice (or vinegar, but why should you?)
- one spoon of water
- salt and pepper
- optional but recommended: one spoon of mustard
- or if you are Thai: forget about the mustard but use lot's of sugar!
 
Now add a bit of oil and start mixing at the lowest speed. During the mixing proces, also move the mixer slowly up and down so that the oil on top also can react well with the egg. Always keep in mind that it a chemical process: the oil makes a reaction with the egg, so speed is not important, giving the ingredients time to react is.
 
Ad a bit more oil, continue mixing, add more oil etc.
 
Don't add too much oil at a time. Especially in the beginning it is important just to add a couple of drops, at the end (when you see it reacts well) you can add a bit more at a time.
 
After a while, you will see that your sauce thickens and starts to become white. Continue adding oil and mixing till you reach the desired thickness or the egg is saturated with the oil (a film of oil appears on the mayo which will not disappear by moving the mixer up and down. If you want a very thick mayo add as much of oil as possible (I used to make mayo I could slice like a bread, that was really too thick).
 
When ready, I just cover the bowl with a plastic wrap and put it in the fridge. This way I need only to clean the whisk attachment.
 
Making your own mayo is easy and fast, and it will improve your status as 'white magician' if you show it to your neighbours [emoji2] And it taste so much better...
 
You can easily keep it for one week, however in reality, in my household it will not last that long. It is said you can dramatically improve shelf life if you add some 'whey' and let it ferment for a while outside the fridge.  
 
 
 
 
 
 

You ever had issues with the raw egg?

Several people warned me to consume raw Thai eggs...

[CLW]

Not really gourmet but more the Dutch/Belgian version of Mac Donalds. 
 
In my country fried snacks are very popular; we even have some kind of snackbars which sell nothing else (frituur)
 
A typical meal consist of some kind of meat (frikandel, berepoot,....) which is fried and served with fries and a sauce based on mayonaise. Very healthy indeed!
 
Personally, I have never been a big fan of it but after so many years in Thailand, I guess I became a bit homesick and decided to give it a try.
 
This is the most famous snack of all, the Frikandel. It is a fried skinless sausage made from chicken, beef and pork (ok, in my Thai version; the beef is a substitute for horse meat because I was unable to find a horse willing to cooperate...)
 
Served with fries and an overdose of mayonaise. Yummy! Will make it again.
 

 
 

Been travelling to Netherlands regularly, I know what you are talking about! [emoji16]

And I'm also sure you know French fries "Oorlog" [emoji6]

One of the must eats when I was there apart from Gouda cheese and Matjes Hering...

[RabC]

17 hours ago, U235 said:

 

Although it is very easy, it is always a hit or miss: will the oil react well with the egg? If not, you will a have very untastefull mix of oil and egg particles. Every now and then it happens to me too, so if it doesn't work from the first time, just start over (with eggs from a different batch - although I'm not 100% sure, I always suspect the freshness of the eggs if it doesn't work).

 

You can make it by hand, with a blender but I have the best result using a electric hand blender with a whisk attachment and a long, rather narrow mixing bowl (came with the blender, see picture).  

 

 

Also important is the oil: don't use palm oil! It will work, but if you put your mayo one night in the fridge, the next day it will be hard as butter.  I always use sunflower oil, or - if I want something special - olive oil.

 

Put in the bowl:

 

- one yolk

- one spoon of lime juice (or vinegar, but why should you?)

- one spoon of water

- salt and pepper

- optional but recommended: one spoon of mustard

- or if you are Thai: forget about the mustard but use lot's of sugar!

 

Now add a bit of oil and start mixing at the lowest speed. During the mixing proces, also move the mixer slowly up and down so that the oil on top also can react well with the egg. Always keep in mind that it a chemical process: the oil makes a reaction with the egg, so speed is not important, giving the ingredients time to react is.

 

Ad a bit more oil, continue mixing, add more oil etc.

 

Don't add too much oil at a time. Especially in the beginning it is important just to add a couple of drops, at the end (when you see it reacts well) you can add a bit more at a time.

 

After a while, you will see that your sauce thickens and starts to become white. Continue adding oil and mixing till you reach the desired thickness or the egg is saturated with the oil (a film of oil appears on the mayo which will not disappear by moving the mixer up and down. If you want a very thick mayo add as much of oil as possible (I used to make mayo I could slice like a bread, that was really too thick).

 

When ready, I just cover the bowl with a plastic wrap and put it in the fridge. This way I need only to clean the whisk attachment.

 

Making your own mayo is easy and fast, and it will improve your status as 'white magician' if you show it to your neighbours  And it taste so much better...

 

You can easily keep it for one week, however in reality, in my household it will not last that long. It is said you can dramatically improve shelf life if you add some 'whey' and let it ferment for a while outside the fridge.  

 

 

 

 

 

 

One quick question, I assume your "spoon" is a teaspoon and not tablespoon?

[U235]

2 hours ago, CLW said:

You ever had issues with the raw egg?

Several people warned me to consume raw Thai eggs...

 

Never had a problem with it. But if you feel safer with it, you can always pasteurize the eggs before using them. Never tried, but if done well, it should not have an impact on the mayonnaise. Or you add a tbs whey to the mayo and wait an hour or so before putting it in the fridge.

 

1 hour ago, RabC said:

One quick question, I assume your "spoon" is a teaspoon and not tablespoon?

 

Tablespoons for the water and the lime. The mustard is optional, but I always use a tablespoon as well.

[tutsiwarrior]

9 hours ago, smokie36 said:

 

Not sure Tutsi....its not too rich if you buy the better pork mince.

 

I'm flying from the UK today and made sure to pick up some tomato puree for my chilli....damn near impossible to find in Thailand.

 

that's odd about the paste...I've found it locally but in 12oz cans when all ye need are a coupla tablespoons at any time...

 

what's hard to find is canned whole tomatoes so I just been using fresh ones instead and works out OK...

 

I'm gonna wanna start makin' pizza sauce and would prefer not to start from scratch...I gotta try out my first efforts on the kids...maybe use some modified prego?

[smokie36]

Yup Tutsi I got a couple of tubes of the puree...it lasts for ages in the fridge.

 

Tinned tomatoes are easy to find in Bangkok btw.

[U235]

Lunch:  pâté de sanglier (wild boar pâté )

 

[Morch]

On 12/5/2016 at 4:48 PM, Naam said:

Makro Pattaya has excellent Naan (imported from India but at real low price!)

 

Thanks for the tip, was in Makro earlier and picked some up. Very nice.

[Naam]

2 hours ago, U235 said:

pâté de sanglier (wild boar pâté )

made based on my specifications (reduced fat content) and delivered from Germany in tins every three months by my brother. what i am doing here is heating it up slightly, spice it up a lot (rough ground black pepper, mashed marinated green pepper, paprika and red chili powder), also add a wee bit of artificial smoke and it becomes dé-<deleted>-licieux!

[Naam]

On 12/8/2016 at 2:03 PM, CLW said:

Matjes Hering

that's something i miss. Matjes and Rollmops are sold in Foodland and Best but of a deplorable quality. overcooked to near mash and sour as if vinegar essence was used for the marinade. another shortcoming is the lack of properly cured and smoked fish not coated with some sweet sh1tty paste. i even got tricked buying smoked eel imported from Japan in Tops which turned out to be the same yuckish style.

 

recently i found smoked red snapper filet of acceptable quality in Villa Market. but that's no substitute for a delicious fat smoked mackerel (not too big that the skin is still tender and edible).

[U235]

25 minutes ago, Naam said:

that's something i miss. Matjes and Rollmops are sold in Foodland and Best but of a deplorable quality. overcooked to near mash and sour as if vinegar essence was used for the marinade. another shortcoming is the lack of properly cured and smoked fish not coated with some sweet sh1tty paste. i even got tricked buying smoked eel imported from Japan in Tops which turned out to be the same yuckish style.

 

recently i found smoked red snapper filet of acceptable quality in Villa Market. but that's no substitute for a delicious fat smoked mackerel (not too big that the skin is still tender and edible).

 

+1

I know where they sell them but you need to buy a pail of 4 kg. Too risky and too many herring for one falang anyway 

 

1 hour ago, Naam said:

made based on my specifications (reduced fat content) and delivered from Germany in tins every three months by my brother. what i am doing here is heating it up slightly, spice it up a lot (rough ground black pepper, mashed marinated green pepper, paprika and red chili powder), also add a wee bit of artificial smoke and it becomes dé-<deleted>-licieux!

 

Looks like you have more work with it as I do 

Edited December 9, 2016 by U235

[CLW]

that's something i miss. Matjes and Rollmops are sold in Foodland and Best but of a deplorable quality. overcooked to near mash and sour as if vinegar essence was used for the marinade. another shortcoming is the lack of properly cured and smoked fish not coated with some sweet sh1tty paste. i even got tricked buying smoked eel imported from Japan in Tops which turned out to be the same yuckish style.
 
recently i found smoked red snapper filet of acceptable quality in Villa Market. but that's no substitute for a delicious fat smoked mackerel (not too big that the skin is still tender and edible).

You reminded me of another fish delicacy: Brathering (fried fish sour marinated)
As opposite to Matjes and Rollmops, where you need fresh fish and let them ferment, you almost can use any marine or freshwater fish for false Brathering.

I just had a quick search on internet, they suggested Mackerel or Perch, which I think can be done here with Pla Tuu, Big Mackerel, Pla Nin or Pla duk.

[tutsiwarrior]

that wild boar pate looks mighty fine...just right with some nice crispy crust bread...

 

other than in supermarkets in France the only good rough pate I could find in recent years was in supermarkets in Vietnam...those dudes know about good charcuterie...

 

plenty of good hummous and feta cheese in the arab countries but none of the above...

 

many years ago in Cochabamba there was excellent locally produced liver sausage at the shop on the plaza principal (Naam take note the next time yer in town, also very nice fruit conserves, durazno, etc)...

 

 

Edited December 9, 2016 by tutsiwarrior

[Naam]

10 hours ago, U235 said:

+1

I know where they sell them but you need to buy a pail of 4 kg. Too risky and too many herring for one falang anyway 

if the fish is properly smoked i don't see a problem to store it in the fridge for a couple of weeks or even longer. moreover, two of our employees, two dogs and two cats would make sure nothing is going to be wasted and my nearly one year diet (going from 97 to 74kg) is over.

 

so please WHERE? don't tell me in a suburb of Nakhon Nowhere near the Laotian border. 

[Naam]

10 hours ago, CLW said:

You reminded me of another fish delicacy: Brathering (fried fish sour marinated)

Brathering is available here in tins, quality acceptable but unfortunately in oil. Big C used to have "hareng fumé" also in oil but top quality. now whenever i ask the anwer is "no habb".

[Naam]

2 hours ago, tutsiwarrior said:

many years ago in Cochabamba there was excellent locally produced liver sausage at the shop on the plaza principal (Naam take note the next time yer in town, also very nice fruit conserves, durazno, etc).

liver sausage (rough ground) i am getting from Germany or BEST made by "Schweine-Dieter" in Ubon). we are overdue in Cochabamba going there is a nightmare.

[Naam]

10 hours ago, U235 said:

Looks like you have more work with it as I do 

no work, pure fun!

[tutsiwarrior]

1 hour ago, Naam said:

we are overdue in Cochabamba going there is a nightmare.

 

yeah...I haven't been in over 30 years...took LLoyd Aereo from Miami - manaus - sta cruz...flying over the amazon was like flying over the ocean...my head was inna bad place as I was going to bury my mother who died in an accident...hadta clear out her stuff...

 

I was at the old airport in sta cruz (1984) and saw pigs and sheep dragged into the kitchen by their back legs from the terrace overhead...and the subsequent sounds of slaughter...my cousin had a copy of Malcolm Lowry's under the volcano which served to freak me out more...drunk and wandering down calle 15 de Mayo...some well positioned prostitutes helped to ease the pain...

 

and aunt Alicia made her wonderful pollo picante...

 

and she held me to her breast and said: 'calmate mi hijo...'

 

 

Edited December 10, 2016 by tutsiwarrior

[U235]

5 hours ago, Naam said:

if the fish is properly smoked i don't see a problem to store it in the fridge for a couple of weeks or even longer

 

Oops, looks that we are talking about different products, the 'Dutch style'

herrings are not smoked at all...

 

 

Maatje (Matje)

 

 

Rollmops

 

 

7 hours ago, tutsiwarrior said:

plenty of good hummous and feta cheese in the arab countries but none of the above...

 

 

Yeah, the secret ingredient of my pâté is pork, you know... Might be some kind of a problem for these guys