What are you eating? (food porn)

[Naam]

2 hours ago, U235 said:

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

herrings are not smoked at all...

i talked about smoked Mackerel and Matjes. the latter are of course not smoked.

[asiviaht]

On 12/9/2016 at 5:42 PM, U235 said:

Lunch:  pâté de sanglier (wild boar pâté )

 

 

Looks great, if you could plate it up better it would be amazing.

[RabC]

On 07/12/2016 at 9:27 PM, 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.  

 

 

 

 

 

 

I just want to say I made some yesterday and was very happy with the result, thanks.

[CLW]

Homemade pizza



Before and after

[tutsiwarrior]

5 hours ago, CLW said:

Homemade pizza



Before and after

 

 

you got any pizza crust recepes?

 

hard to find ricotta, salami or even olives...but I'll use local ingredients; pig guts, shrimp paste, bean curd and bean sprouts...and they got some tasty tiny cabbages down the market this time of year...

 

pizza with stir fry toppings...tutsi's new pizza sensation...

 

 

 

 

[U235]

22 hours ago, RabC said:

I just want to say I made some yesterday and was very happy with the result, thanks.

 

Nice to hear it worked well for you. Bon appétit!

[CLW]

 
you got any pizza crust recepes?
 
hard to find ricotta, salami or even olives...but I'll use local ingredients; pig guts, shrimp paste, bean curd and bean sprouts...and they got some tasty tiny cabbages down the market this time of year...
 
pizza with stir fry toppings...tutsi's new pizza sensation...
 
 
 
 

Oh man, seriously, you are eating that stuff on a pizza...
I even refuse to put sausages, chicken or seafood as toppings 555

But back to your questions, I got all the ingredients from my local Big C supercenter so not that hard to find IMHO

[tutsiwarrior]

57 minutes ago, CLW said:

Oh man, seriously, you are eating that stuff on a pizza...
I even refuse to put sausages, chicken or seafood as toppings 555

But back to your questions, I got all the ingredients from my local Big C supercenter so not that hard to find IMHO

 

any crust recipes?

[migrant]

On 11/12/2559 at 2:31 PM, RabC said:

I just want to say I made some yesterday and was very happy with the result, thanks.

I always like to add garlic

[Naam]

2 hours ago, CLW said:

I even refuse to put sausages, chicken or seafood as toppings 555

i haven't had a tasty pizza since we are in Thailand but whatever pizza i have once in a blue moon is topped with a lot of anchovis.

[CLW]

i haven't had a tasty pizza since we are in Thailand but whatever pizza i have once in a blue moon is topped with a lot of anchovis.

Accepted [emoji23]

[CLW]

 
any crust recipes?

This one you see on the picture is with, of course tomatoes (peeled whole from can), onion rings, garlic, mushrooms, pepper salami, olives, mozzarella.
Seasoned with dried oregano and rosemary, pepper and salt.

I can recall eat this pizza at some Italian restaurant, they called it Rustica or Siciliana

[Naam]

14 hours ago, Naam said:

i haven't had a tasty pizza since we are in Thailand but whatever pizza i have once in a blue moon is topped with a lot of anchovis.

and under the anchovis a full layer of smoked salmon with rough ground pepper and 3-4 teaspoons of (hot) nam pla in which red and green chillies were soaked.

[Naam]

16 hours ago, migrant said:

I always like to add garlic

[U235]

Still one of my favorite appetizers: cheese croquettes (edam, mozarella & parmazan cheese)

 

 

 

 

[Naam]

10 hours ago, Naam said:

and under the anchovis a full layer of smoked salmon with rough ground pepper and 3-4 teaspoons of (hot) nam pla in which red and green chillies were soaked.

i forgot to mention capers!

[Naam]

simple but delicious. i call it "paratha-chapati-roti". crunch... crunch... or soft depending à son goût

 

Flour

Oil for frying

Potatoes

Onion - (grated or finely minced)

Green chili - (grated or finely minced)

Red Chili powder - 1 tsp

Turmeric Powder - a pinch

Cumin Powder - a pinch

Amchoor (Dry mango) powder - a pinch

Salt - to taste

 

 

 

 

 

[U235]

Ravioli, filled with artichoke, ham & cheese

 

[White Christmas13]

Well you all posted nice pics but this one explains the word Food Porn

 

 

 

[notmyself]

On ‎13‎/‎12‎/‎2016 at 5:16 PM, tutsiwarrior said:

 

any crust recipes?

 

415g Good quality bread flour

9g Sea salt finely ground

270g Water

1.5g Cake yeast or 1g dry yeast

 

Use this method but be warned, it takes 24 hours.

 

 

[CLW]

 
any crust recipes?

I just see, I got it wrong ha ha.
You asked for crust, not toppings.

The one from notmyself is the original or traditional recipe.

Lately I made one with egg, milk and oil.
Basically you take the original recipe, add one egg, 1 tablespoon oil and replace water with milk, but a little bit less because you have already liquid from the egg and oil.
The dough should not stick to the bowl after kneading.
Gives a bit softer dough close to what you could call American pizza.

[CLW]

Well you all posted nice pics but this one explains the word Food Porn
 
 
 

Penis in soy sauce [emoji23]

[tutsiwarrior]

16 hours ago, White Christmas13 said:

Well you all posted nice pics but this one explains the word Food Porn

 

 

 

 

a thai lady took her unfaithful husband's severed member and served it up fer supper?

 

them dumplings look rather...pudenda - ish...good sprinkled with spices I note...

 

mmmmm, pudenda...

 

 

Edited December 20, 2016 by tutsiwarrior

[cornishcarlos]

Cafe 69, Bophut Samui

Spicy Tuna tartare and then Green curry chicken pie :)

[Michaelaway]

A few days ago, as an experiment (and because they were on sale @ 990 baht @ Big C), I bought a turbo oven and today I gave it a try. Whole chicken and vegetables (total purchase price a bit < 200 baht) were roasted @ 175 degrees C. for about 1 hour and 20 minutes. Chicken came out fairly crispy outside with moist and tender meat. Vegetables are quite good, with the potatoes crisping up & browning more than in our conventional oven. Don't know what I'll try next, but I'll call the first test a success... 8 out of 10 on the Aroymeter.

[Pdaz]

So far this week. Greek style pork chops, marinaded and cooked over charcoal. Followed the next day by a rather large pile of calamari fritti. Delicious.

Rib chops were large and around 85 baht each. The kilo of fresh squid was 240 baht. Who says you can make good value European style meals ?

A shame the bottle of Cloudy Bay wasn't similarly priced  

 

Edited December 23, 2016 by Pdaz

[Pdaz]

Back to basics tonight...

Roasted homemade Pork sausages, Mashed potatoes and a delicious onion gravy..

 

[Shot]

19 hours ago, Michaelaway said:

A few days ago, as an experiment (and because they were on sale @ 990 baht @ Big C), I bought a turbo oven and today I gave it a try. Whole chicken and vegetables (total purchase price a bit < 200 baht) were roasted @ 175 degrees C. for about 1 hour and 20 minutes. Chicken came out fairly crispy outside with moist and tender meat. Vegetables are quite good, with the potatoes crisping up & browning more than in our conventional oven. Don't know what I'll try next, but I'll call the first test a success... 8 out of 10 on the Aroymeter.

 

 

 

The chicken looks great. Mrs. S bought the same oven a few months ago, and I couldn't be happier with it. My old clunky giant convection oven is soon to be in the trash. The turbo is much quicker and cooks more evenly. Chicken, ribs, burgers, whole fish, homemade French fries, pork belly, pork chops, etc, etc, etc.

Edited December 24, 2016 by Shot

[Michaelaway]

Ok, so today was Part 2 of my turbo oven testing... pork belly. To sum everything up: I spent 190 baht at the market for a kilo of pork belly, 2 large potatoes and a wedge of fuk tong; popped it all in the turbo oven @ 175 degrees C. and about 90 minutes later... finished. Again, the new oven made a great roast- crispy on top, charred along the sides and moist & tender inside... dee-licious. The vegetables, though, were unreal- browned, crisped & tasty on the outside and soft and fluffy inside. I can count on 2 fingers, the number of times I've been able to roast potatoes this good in 11 years in Thailand.

 

So... all-in--all, another great result and successful experiment with the turbo oven. Anybody can cook with this machine. The heat is so intense and moving around the food all the time- I figure that's the secret to why it works so well and so fast.

 

PS/BTW- My favorite way to roast pork belly is to boil it, skin side up, for 5 minutes; let it cool, score the skin with a razor blade, then rub with coarse salt before roasting.

 

 

 

 

[Pdaz]

Looks great. Wonderful colour on the pork.