If I ate half of what is posted here I'd be a right fat bastard.

 

I could really go a hot sausage roll right now though, my missus was expert at them back in the UK.

 

Gentlemen, that is a treat. Old-fashioned apple cake

 

http://www.kingarthurflour.com/recipes/old-fashioned-apple-cake-with-brown-sugar-frosting-recipe

 

Changes I made:

Reduced the sugar to 1/3

Used fresh ginger finely chopped

Lemon icing on top instead of the frosting

Used Cashew nuts instead of walnut or pecans

 

 

 

A MICHELIN STAR to minnie the mink...PLEASE


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20 minutes ago, Tarteso said:

A MICHELIN STAR to minnie the mink...PLEASE
 

seconded!

An MK Restaurant style set up at home. All veg, of course. 

That's always a fun way to cook.

But the down side is it leaves little room to eat. I find my table gets cramped when I cook at the table.

3 minutes ago, anotheruser said:

But the down side is it leaves little room to eat. I find my table gets cramped when I cook at the table.

Cramped? Really? 

Sure does! We only had everything up for the pic, then pulled up the coffee table and offloaded some.

You are a hero to use wine glasses with stems and not spill it. 

I could have plated this more nicely but didn't intend to share it until I had tried what it is. Pork loin in a mustard marinade with apple vinegar sauce. Roasted sweet corn which I ended up smearing with a aioli mayo and a simple greek salad with wildly odd shaped pieces of feta. 

 

The Feta was one that came in actual brine and better than most I have had in Thailand i think it was My Choice Waitrose brand available at Tops. It is the first time I had that particular make in Thailand. Much nicer than the usual stuff wrapped in plastic or the cubes in oil. 

 

The sauce is not yet on the pork in that pic but shared this anyway because it is a new recipe for me and I thought it is a keeper. 

Grabbed some rhubarb at the Royal Project Store.
Time for cake I would say [emoji16]

Rhubarb

I personally hate that stuff but give you a like as it reminds me of my Grandma. She loved it and had a patch of it. I will grow a patch on my land when I return to the USA later this month. Just in case guests want some. Easy to grow. It is also a pretty enough plant around the edges of a house.

On ‎5‎/‎28‎/‎2017 at 1:16 AM, U235 said:

There is also a more commercial variant you can buy in the supermarket and bake at home. Not really recommended 

 

 

Not really recommended?  My Thai better half and I regularly visit the Netherlands and I can tell you that half the contents of an Albert Heijn store are regularly transported back to the UK and half of that again is transported to LOS on our subsequent visits.  My wife also has a severe kroketten and bitterballen fetish. 

 

The above pictured worstenbroodjes would disappear in one sitting.  I don't know where she puts it all.

On 5/30/2017 at 7:03 PM, anotheruser said:

I could have plated this more nicely but didn't intend to share it until I had tried what it is. Pork loin in a mustard marinade with apple vinegar sauce. Roasted sweet corn which I ended up smearing with a aioli mayo and a simple greek salad with wildly odd shaped pieces of feta. 

 

The Feta was one that came in actual brine and better than most I have had in Thailand i think it was My Choice Waitrose brand available at Tops. It is the first time I had that particular make in Thailand. Much nicer than the usual stuff wrapped in plastic or the cubes in oil. 

 

The sauce is not yet on the pork in that pic but shared this anyway because it is a new recipe for me and I thought it is a keeper. 

 

an old favorite is whole pork loin generously slathered with dijon wrapped in foil and oven cooked...the dijon combines with the juices then just add a little cream for a nice sauce...

 

sure would be nice to find any salad greens and any feta where I live...then with a convenient bakery with fresh arabic bread twice per day I'd be back in hog heaven...

 

 

18 minutes ago, tutsiwarrior said:

 

an old favorite is whole pork loin generously slathered with dijon wrapped in foil and oven cooked...the dijon combines with the juices then just add a little cream for a nice sauce...

 

sure would be nice to find any salad greens and any feta where I live...then with a convenient bakery with fresh arabic bread twice per day I'd be back in hog heaven...

 

 

The apple vinegar is what made that one good.

2 hours ago, GuiseppeD said:

 

Not really recommended?  My Thai better half and I regularly visit the Netherlands and I can tell you that half the contents of an Albert Heijn store are regularly transported back to the UK and half of that again is transported to LOS on our subsequent visits.  My wife also has a severe kroketten and bitterballen fetish. 

 

The above pictured worstenbroodjes would disappear in one sitting.  I don't know where she puts it all.

 

Let's agree to disagree 

 

But why don't you make your wife happy by making these things by yourself (or teach her how to do)? Much more convenient as importing them to the UK and then to Thailand. This proves only that Albert Heijn knows how to use preservation products to make this possible...

 

Recipes for bitterballen, kroketten and other fried snacks you can find here (in Dutch). 

 

Below a pic of home made 'bitterballen'. The taste of the sauce is similar as the ones from Mora etc, the big difference is that mine actually contain some meat. Best consumed with some Dijon mustard and a beer 

 

"Dagwood" veggie breakfast burger, but ran out of bread.

11 minutes ago, Skeptic7 said:

"Dagwood" veggie breakfast burger, but ran out of bread.

<deleted> is that?  LOL.

 

 

 

Edited June 5, 20179 yr by metisdead
Profane acronym removed.

2 hours ago, Skeptic7 said:

"Dagwood" veggie breakfast burger, but ran out of bread.

Bit of bacon and mayonnaise and that would be decent. Are those sauce bottles just for show or do you drink them using the cups either side too? Only joking looks decent but yes a touch of bread amiss.

4 hours ago, GuiseppeD said:

<deleted> is that?  LOL.

 

 

 

Tell you what it was...<deleted> delicious! 

On 6/1/2017 at 5:50 PM, tutsiwarrior said:

 

sure would be nice to find any salad greens and any feta where I live...then with a convenient bakery with fresh arabic bread twice per day I'd be back in hog heaven...

 

 

recently found some HYDROPONICALLY GROWN curly leaf lettuce at our small local tescos...and I unearthed my 'built like a brick shithouse' salad spinner bought in the middle east years ago...

 

chopped local tomatoes and dressed with locally available olive oil and red wine vinegar recently purchased from foodland in BKK...but no flatbread available to eat it with; gonna havta coordinate better next time and make some...maybe next time with tahini sauce homade from local sesame seeds (they gots loads down the market, 500g bags produce of thailand)...

 

maybe better with some french bread, french bread is better fer wiping up the dressing left in the bottom of the bowl...who's got a good recipe? the ones I've seen on the internet look too simple...

 

 

 

Filet mignon from a Thai cow (bought at our local cow ranch for thb 230/kg)

 

And yes, it was soft 

 

 

hoo or vot is a

23 hours ago, tutsiwarrior said:

'built like a brick shithouse' salad spinner

 

 

I brought a salad spinner from the US. Worth it's weight...


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13 minutes ago, mogandave said:

I brought a salad spinner from the US. Worth it's weight...
 

i googled and looked at some images but i still don't know what exactly a salad spinner does. please have mercy and explain.

Just now, Naam said:

i googled and looked at some images but i still don't know what exactly a salad spinner does. please have mercy and explain.

I'll put you out of your misery, Naam.  

 

A utensil like a spoon or fork, or both, whisked around in a circular motion and occasionally tossed, or, alternatively, tossed and occasionally whisked around in a circular motion, would achieve the same aim.  Whilst this is a highly complicated procedure it will certainly save you some money.

On 9/26/2016 at 7:48 AM, villagefarang said:

Eggs Benedict with smoked salmon and bacon on wholegrain toast, served with fries and a small sprout salad.  At one of my favorite restaurants here in Chiang Rai.

Where, please?

39 minutes ago, GuiseppeD said:

I'll put you out of your misery, Naam.  

 

A utensil like a spoon or fork, or both, whisked around in a circular motion and occasionally tossed, or, alternatively, tossed and occasionally whisked around in a circular motion, would achieve the same aim.  Whilst this is a highly complicated procedure it will certainly save you some money.

I think you forgot the colander, otherwise no water is going to drain off.

4 minutes ago, bazza73 said:

Where, please?

International hotels.