9 minutes ago, thaifoodruns said:

 

 

For some reason I thought they had a second branch but they are actually located on soi 8 thonglor just checked their site.

 

This is my order from last time. Just checked the 1st order of Samosas, the delivery company added 14 baht on top of the listed price on their site.

 

Their naans and samosas are huge, had to fridge most of them.

 

 

 

 

 

I had a vindaloo. I always order them but only since conquering thai spice have I been up for the vindaloos. In c.London take out is pretty rank for Indian food but Southall and dives like that have some decent nosh.

 

You tried chabuton Japanese restaurants? Pretty decent and spicy noodle dishes there. Nothing too spicy in grand scheme but tasty all the same. 

 

That Mexican chain sunset tacos errgh there take out was absolutely whack last time I had it.

I had a vindaloo. I always order them but only since conquering thai spice have I been up for the vindaloos. In c.London take out is pretty rank for Indian food but Southall and dives like that have some decent nosh.   You tried chabuton Japanese restaurants? Pretty decent and spicy noodle dishes there. Nothing too spicy in grand scheme but tasty all the same. 

 

That Mexican chain sunset tacos errgh there take out was absolutely whack last time I had it.

 

 

  

The lamb masala I struggled to finish, was too spicy for my taste. The creamy coconut Korma chicken was very enjoyable.

 

No I haven't will check them out. There is a really popular Ramen place, i can't think of the name now, I will try find it and post it here next time. Also Grand Ramen on thonglor (as you turn left from sukhumvit in front of the 1st bus stop) great fried fish and rice, good value for money.

 

There is a very popular restaurant called Isao on soi 31. very expensive sushi, always busy. We had a set sushi course, I didn't think was that good, neither did the chef friend I went with, but apparently everyone can't get enough. Fuji is way better in my opinion.

 

Have you Tried El Diablo's on soi 22? best Mexican food I've had in Bangkok. If you go their nachos and dipping sauces are free, I top up about 3 times! And their main courses are very good.

 

 

 

 

Rillettes de porc on toasted ciabatta bread. Looks a bit like pâté,  but is more easy to make. This one is from porc belly, but you can also use duck or even salmon, as long as it contains enough fat.

Edited June 12, 20179 yr by U235

Today i am happy to find this wonderful Veneto style salami in Bangkok.

 

And so, i will be feasting on this sandwich 
which is believe by some to be a favourite of the famous Luciano Pavarotti.

 

ingredients:

French style crusty bread
Butter
Salami 
Avacado
Cheese
Mayo
Lettuce, tomato

 

Maybe not as famous as the "Rueben" but sure have a similar health value!

the salami looks mouthwatering!

Edited June 15, 20179 yr by Naam

1 hour ago, Naam said:

the salami looks mouthwatering!

yes is one of the best ive had in Thailand. Great texture and taste,with not much fat.

Three weeks dry aged just getting nicely firm to slice

25 minutes ago, bamukloy said:

yes is one of the best ive had in Thailand. Great texture and taste,with not much fat.

never seen a salami with that low fat content except red deer. 

4 minutes ago, Naam said:

never seen a salami with that low fat content except red deer. 

Agreed. I tried the venison once and very rubbery and that strong gamey taste not to my liking!

also they make a horse salami in parts Italy but of course it must have pork fat added.

Yes it is rare to see but this one im assured 100% lean pork as the guy make it specially to how you want it! 

41 minutes ago, bamukloy said:

Agreed. I tried the venison once and very rubbery and that strong gamey taste not to my liking!

my two nephews in Germany, one is a veterinarian, are hobby hunters. they produce with the help on a real expert at home an excellent and delicious deer salami without any game taste even though for me they don't add domestic pork but wild boar for fat content. most of my air dried hams (6 months!), smoked bacon, liver paté and some other goodies are 90% wild boar. the taste differs slightly from domestic pork but without the pungent game taste (which i actually don't mind e.g. wild hare). they explained that it's all a matter of how long deer or hare is hung "in fur" to "ripen".

I arrived in England from California and found myself living in the east midlands...and I was down at the market one Saturday to find dead furry rabbits hanging upside down on display and thought: 'hmm, back home they got a local ordinance against something like that...' and someone explained that the dead upside down display made the rabbits taste better...

 

when I was workin' in the woods in Oregon there was a little store where we useta stop to get beer on the way back into town after work and during hunting season the shop owner had jerked venison for sale inna big jar on the counter...no gameyness and one of the most wonderful things that I have ever tasted...went real well with the beer back in the crew bus...jerky, beer nuts and ice cold quart bottles of bud and Millers...

 

the shop owner was a grumpy bastid: 'hey! close the door on the goddam cooler, willye!...goddam ig'nurnt mumble grumble'... but his was the only shop around and the beer was cold and the venison jerky was fantastic...his shop was isolated at the crossroads to the loggin' up Fall Creek, beyond there was only the log scaling station and the woods...

 

 

Edited June 15, 20179 yr by tutsiwarrior

17 minutes ago, tutsiwarrior said:

I arrived in England from California and found myself living in the east midlands...and I was down at the market one Saturday to find dead furry rabbits hanging upside down on display and thought: 'hmm, back home they got a local ordinance against something like that...' and someone explained that the dead upside down display made the rabbits taste better...

deer is hung the same style Tutsi, time frame (5-12 days) depending on ambient temperature.

 

 
Rillettes de porc on toasted ciabatta bread. Looks a bit like pâté,  but is more easy to make. This one is from porc belly, but you can also use duck or even salmon, as long as it contains enough fat.

Would you mind sharing the recipes without pork?
My gf can't eat pork (muslim)

10 minutes ago, Naam said:

deer is hung the same style Tutsi, time frame (5-12 days) depending on ambient temperature.

when I was workin' in the woods the workmates said that they would 'field dress' the kill out in the brush and then pack the meaty bits out and leave the carcass for the scavenger birds...they useta hunt for survival as during the winter when the log trucks couldn't get in cause of the snow they had no work...one guy I knew useta take a pack horse with him out into the brush...

 

it was a harsh life...jerky, beer nuts and quarts of beer in the back of the crew bus after work was slim comfort...

 

 

2 hours ago, CLW said:

Would you mind sharing the recipes without pork?
My gf can't eat pork (muslim)

 

And I always thought I am the only falang with a Thai muslim wife LOL. We solved the 'food problem' by  installing two kitchens: this way we don't need to bother each other as we both need to cook at the same time. Only drawback is that all the time I need to search the 'Thai Kitchen' for tools and ingredients which disappeared from 'my kitchen' . The only thing which will never disappear is the stock of pork products 

 

Till now, I made the rillettes only from pork, but a search learned that the recipe for duck is similar. Only the salmon rillettes are completely different (I even wonder why they keep on calling it rillettes...)

 

I use a recipe from 'Chef Simon' (for French stuff I prefer to use a recipe from a French chef)

http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/rillettes-de-porc

 

According to marmitton.org, you simply replace the pork with a mixture of duck and duck fat if you want to make duck rillettes.

 

For rillettes you need A LOT of fat. For the pork version you use belly, for the duck version a fat duck + 200 gr duck fat.

 

Brown the meat in a heavy pan and add thyme and some bay leaves. (I take of the skin first, saves some work afterwards - not possible with a whole duck I'm afraid). Add a bit water and let is simmer for a couple of hours. The idea is that most of the fat melts. (if you use duck, you can add half a tsp '4 épices' (pepper, salt, nutmeg, cloves)

 

When ready, take out the meat and let it cool overnight. Keep the fat left in the pan!

 

The next day, I put the meat and a generous amount of white pepper in the bread maker and let the 'dough program' run for a couple of minutes. The hooks of the mixer will tear the meat apart, and because there is still a reasonable amount of fat in it, your meat mixture will start to look like on the pics from chef Simon., 

 

Now put the mixture in jars, melt the fat you have left in the pan, and cover the meat in the jars with it. Put in the fridge.

 

Bon appetit!

 

 

 

 

 

6 minutes ago, U235 said:

 

And I always thought I am the only falang with a Thai muslim wife LOL. We solved the 'food problem' by  installing two kitchens: this way we don't need to bother each other as we both need to cook at the same time. Only drawback is that all the time I need to search the 'Thai Kitchen' for tools and ingredients which disappeared from 'my kitchen' . The only thing which will never disappear is the stock of pork products 

 

 

tell me about that one...this has to do with kitchen equipment...

 

I'd have a fully equipped kitchen and then go off to work...three months later at home on leave and it was stripped bare...

 

the step daughter looked at the ceiling and whistled a garbled tune...the wife looked at me with a frown that said: 'you no use then you lose...' and they had plenty of money available to buy their own stuff...

 

and all I wanted to do was to scramble some eggs...rummaging about upstairs in the thai terrace kitchen I was able to recover enough for 2 weeks at home...either that or live on hot dogs from 7 - 11 and now they ain't got no hot dog buns or any condiments like they useta...

 

sheesh...

 

 

7 hours ago, Naam said:

my two nephews in Germany, one is a veterinarian, are hobby hunters. they produce with the help on a real expert at home an excellent and delicious deer salami without any game taste even though for me they don't add domestic pork but wild boar for fat content. most of my air dried hams (6 months!), smoked bacon, liver paté and some other goodies are 90% wild boar. the taste differs slightly from domestic pork but without the pungent game taste (which i actually don't mind e.g. wild hare). they explained that it's all a matter of how long deer or hare is hung "in fur" to "ripen".

Wow, very impressive. 6 month dried ham must be a tricky job.

You initially pump the legs with brine or packed in salt?

5 hours ago, bamukloy said:

Wow, very impressive. 6 month dried ham must be a tricky job.

You initially pump the legs with brine or packed in salt?

i am not sure how it is done but will spend a week in Germany end of june to pick up 20-25kg of goodies i ordered. this time i will visit the smoke house and the "lab" where they concoct a variety of goodies. i will also deliver a bunch of Asian spices to be uses. needless to mention that i will gain a few kilos.

Ye olde Baked apples. Easy as anything and beyond satisfying brings back childhood memories.

 

Use a tool to take out the core and stuff them with a premix of a dab or unsalted butter, cinnamon, brown sugar, slosh of rum.

 

Serve with whipped cream or vanilla icecream. 

 

 

Picked up a few seafood goodies from SaiKung for tonight's BBQ party.

Right now I'm eating a crispy skinned duck breast with home made french fries and fresh steamed asparagus.  I'll follow it up in a while with a big chunk of pineapple upside down cake which I baked this morning!

I made this:

 

https://cooking.nytimes.com/recipes/1018793-pork-gyros

 

and this

 

http://www.jamieoliver.com/news-and-features/features/how-to-make-tzatziki/

 

and turned out a treat...most ingredients available locally in Nakhon Nowhere (paprika and oregano available at makro, natural yogurt is an easy DIY item)...just had the gyros and tzatziki together onna plate without bread...

 

now wonderin' whether to share with the family or eat it all meself...

 

 

23 hours ago, bamukloy said:

Today i am happy to find this wonderful Veneto style salami in Bangkok.

 

And so, i will be feasting on this sandwich 
which is believe by some to be a favourite of the famous Luciano Pavarotti.

 

ingredients:

French style crusty bread
Butter
Salami 
Avacado
Cheese
Mayo
Lettuce, tomato

 

Maybe not as famous as the "Rueben" but sure have a similar health value!

 

 

 I must say that looks pretty damn good. Where did you buy this?   

Ye olde Baked apples. Easy as anything and beyond satisfying brings back childhood memories.
 
Use a tool to take out the core and stuff them with a premix of a dab or unsalted butter, cinnamon, brown sugar, slosh of rum.
 
Serve with whipped cream or vanilla icecream. 
 
 

I like baked apples but I love homemade apple sauce. Keeps for a couple weeks in the fridge as well...

wild boar ham

 

Ham cheese toasties in wholemeal bread

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.

So as a follow up to my seafood gathering of yesterday and last night. 

 

Was down in SaiKung have friends with a restaurant there so the results were not what I would have done except for the lobster mornay. We had a few arguments in the kitchen as to who does what but to be honest I just have a different take to the girls here  most HK gals and the Cantonese in the South of China kill the taste.

 

 

Anyone got a decent recipe for BBQ sauce for a rack of ribs?

 

I've tried a couple before via google but weren't great. Anything not using liquid smoke.

 

Cheers.

You may say I killed the taste with this number, but because there were a few children there Lobster Mornay was a cool dish. They love this.

 

The below I always love and do too.

 

 

Edited June 17, 20179 yr by Minnie the Minx