What are you eating? (food porn)

[tutsiwarrior]

42 minutes ago, U235 said:

 

Tutsi, you just invented the tortilla 

 

 

 

 

 

yeah...most flat breads are the same...with flour tortillas ye add baking powder and some oil...with chappatis no baking powder and etc...

 

as this is my first pizza effort gonna havta see what suits me the best...

 

btw in the end I used 3/4 tsp yeast and the dough has been sitting fer 30 mins...no movement yet...made the sauce in the meantime...this time gonna top with onions and bell pepper...the kids ain't around as the wife and the step daughter took them off to a funeral celebration near the sister in law's house and I'll be on my own to experiment...

 

damn blender is on it's last legs but it was cheap...the pulse button don't work no more, gonna havta break down and get me the food processor I was talkin' about a month ago inna different thread...

 

the evil step daughter: 'ohhhh, tutsi what a nice food processor!' tutsi: 'get back, ye thievin' heathen...I'se gwine put a lock on de kitchen door!'

 

 

 

 

Edited June 27, 2017 by tutsiwarrior

[U235]

54 minutes ago, tutsiwarrior said:

 

yeah...most flat breads are the same...with flour tortillas ye add baking powder and some oil...with chappatis no baking powder and etc...

 

as this is my first pizza effort gonna havta see what suits me the best...

 

btw in the end I used 3/4 tsp yeast and the dough has been sitting fer 30 mins...no movement yet...made the sauce in the meantime...this time gonna top with onions and bell pepper...the kids ain't around as the wife and the step daughter took them off to a funeral celebration near the sister in law's house and I'll be on my own to experiment...

 

damn blender is on it's last legs but it was cheap...the pulse button don't work no more, gonna havta break down and get me the food processor I was talkin' about a month ago inna different thread...

 

the evil step daughter: 'ohhhh, tutsi what a nice food processor!' tutsi: 'get back, ye thievin' heathen...I'se gwine put a lock on de kitchen door!'

 

 

 

 

 

A pizza is like a frigid woman, it takes some time - in my case it takes 10-14 days to prepare the dough (not my wife!), but it is worthwhile. See an old post of mine below. Of course you can do it faster, but never in 30 minutes lol

 

 

Edited June 27, 2017 by U235

[tutsiwarrior]

I watched the video and yeah...pretty much my same method fer the flour tortillas except that I use cooking oill...gotta try kneading fer 10 mins next time...

 

but then there was the preparation of the chorizo and eggs for the breakfast taco...and I wept with homesickness and frustration: 'godammit why don't they got any chorizo in this godforsaken place!!!' as I thought back to the many times I made chorizo and eggs fer breakfast in my cast iron skillet in California...'mmmm, tutsi...not only are you a good lay but these tacos are mighty fine as well...' would alternate with nopalitos (cactus shoots) and eggs with equal praise, always with La Victoria 'Salsa Ranchera'...but back then we always had nice ready made corn tortillas available...

 

but then I resolved to make my own chorizo (without casing as per the video)...and will look into it soon...with my new food processor...

 

oh, 'we shall overcome...'

 

 

Edited June 27, 2017 by tutsiwarrior

[wayned]

7 hours ago, U235 said:

I refuse to buy a 12oz can when only a few tbsp are needed, fresh toms only...gonna core them first and then chop to cut down on the liquid...

Tutsi actually said this.  If you are going to use fresh tomatoes in addition to coring them you need to either cold or hot peel them also.  The skins on the tomatoes around here are tough and disgusting!  If I make sauce I normally use Cherry tomatoes as they are sweeter .  I don't skin them first but do strain them after they have cooked for a while to remove the skins.

[grollies]

16 hours ago, Minnie the Minx said:

Gosh pizza is about the easiest thing to make if you have the process all down to T.

 

So many variations to the actual dough. Mum was a stickler for everything from scratch I have many of her recipe books but given in modern times and prep time, one does not always have the time especially with kids.

 

From a young age I loved having my boys in the kitchen showing them the how to do it and they have a lot of fun. I think it's important as a learning process. Ok really easy pizza dough is this:

 

3 cups flour ( just plain old flour)

 

1 teaspoon sugar

 

pinch of salt

 

YEAST we use a tablespoon of dry yeast ( dry makes the rising time longer, wet is better)

 

Olive oil

 

Water

 

The fun is in combining all the ingredients and making a mess with kids. Important: mix the yeast with the sugar, hot water ( not boiling or you will kill the yeast)  and pour it in the middle of the mound of flour, add oil, use a rubber spatula to incorporate it all in and add water little by little. Pound it a bit and let it rise.....then pound it again and let it rise again.

 

Roll it out. Toppings the sky is the limit once you have the initial base done right.

 

 

 

 

 

 

Hey, that's my recipe 

[grollies]

12 hours ago, U235 said:

 

A pizza is like a frigid woman, it takes some time - in my case it takes 10-14 days to prepare the dough (not my wife!), but it is worthwhile. See an old post of mine below. Of course you can do it faster, but never in 30 minutes lol

 

 

I can't wait that long for pizza.

 

Mix the yeast and sugar in warm water and leave to froth for 10 mins. Don't add the salt to the yeast/water, rather combine it with the flour before adding the yeast mix and olive oil.

 

Knead for 15 mins then leave the dough to rise in a stainless bowl, covered in a damp tea towel in full sun. Takes a couple of hours to double in size.

 

As @Minnie the Minx says, knead and let rise again.

 

Takes a bit of practice to get your dough right.

[Naam]

Quote

U235 said:

A pizza is like a frigid woman, it takes some time - in my case it takes 10-14 days to prepare the dough (not my wife!)

[CLW]

I tried to make sausages for the first time. Turned out to be a treat. Taste was delicious, consistence could be improved with a change of the meat composition.
Got a little bit dry.
Used the casing from the Lobo set. Added herbs and spices by myself, didn't use the including pack.
Had some difficulty filling the sausage into the casing using a funnel. Too small.
Maybe I buy a hand operated meat grinder with nozzle.
On the second picture is the leftover meat as a patty and one sausage exploded in the pan.
The remaining ones I pinched some holes with a needle and cooked in hot water to eat later this week.
Overall it was a nice experience and I'll could imagine doing it more often and experiment with different kinds of recipes and meat.

[wayned]

I bought  this meat grinder from Lazada http://www.lazada.co.th/jowsua-meat-grinder-mgb120-2772222.html?ff=1, 1699 baht.  I grind all of my meat myself and it works great.  It comes with a sausage stuffer but I've never tried it.  I  make sausage but only do bulk.  I also have a hand grinder and since I got the above, it just occupying space and doing nothing!

 

Where did you buy the Thai sausage kit?

[CLW]

I bought  this meat grinder from Lazada http://www.lazada.co.th/jowsua-meat-grinder-mgb120-2772222.html?ff=1, 1699 baht.  I grind all of my meat myself and it works great.  It comes with a sausage stuffer but I've never tried it.  I  make sausage but only do bulk.  I also have a hand grinder and since I got the above, it just occupying space and doing nothing!
 
Where did you buy the Thai sausage kit?

Alright, that grinder looks good.
But I'll try with a hand grinder first for the beginning. I'm not planning to produce a huge amount of sausage, only for occasional consumption.
I bought the sausage kit at my Big C Supercenter, at the section of chili paste and curry paste in these small bags.
One package is for 500g meat including casings for 49B

[Minnie the Minx]

More on the pizza dough, mix the dry yeast with the sugar and hot water to activate it, leave it to bubble up for around ten minutes in a small glass then, add it to the flour.

 

In this hot weather after you made the dough and kneaded it, put a little olive oil over the ball and cover it with a damp towel to rise. then bash it down when it is double size and repeat. This should take about two hours to rise.

 

 

[tutsiwarrior]

I'm wonderin' how a food processor would work for mincing meat, never owned one but planning to buy soon...grinders have powerful motors, 1.5kw and etc and processors about 800w average....chop the meat smallish before using the processor...

 

then, I'm wonderin' how necessary casings are?...make in bulk and then chop some off the block in the freezer and thaw before use...would work well for most applications other than bbq...make patties for breakfast, etc...I know a pizza recipe that uses bulk sausage in big pinches for a topping, fresh chiles and lemon slices and mmmm good...

 

endless recipes on google fer sausage of any type imaginable...again only limited by the availability of ingredients, spices...

 

 

[Minnie the Minx]

Can anyone post up a pic of liquid smoke? 

 

Also with sausages tell you the story of my uncle's place in Swissland where the village butchered two pigs and my mum asked me to help blow the pig intestines to use them as casings for sausages. I was seven or eight at the time. Ugh fun stuff though. 

 

 

[Naam]

41 minutes ago, Minnie the Minx said:

Can anyone post up a pic of liquid smoke? 

https://www.google.co.uk/search?q=liquid+smoke&lr=&hl=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjyjfGwqeDUAhVDv48KHSlzA08Q_AUICigB&biw=683&bih=380

 

[tutsiwarrior]

14 hours ago, wayned said:

Tutsi actually said this.  If you are going to use fresh tomatoes in addition to coring them you need to either cold or hot peel them also.  The skins on the tomatoes around here are tough and disgusting!  If I make sauce I normally use Cherry tomatoes as they are sweeter .  I don't skin them first but do strain them after they have cooked for a while to remove the skins.

I put the unpeeled, chopped cored toms into the blender with the garlic and spices and it came out lookin' like salsa (no pulse button) but it worked OK...no visible tomato skins in the sauce...

 

btw just heated up the last 2 slices from last night in the microwave...top top...

 

and I know about the problem with the skins when using fresh toms like in curries, chilli con carne,  spaghetti sauce ,etc.,but I  can't be arsed to peel  them...I just put it down to my deprived circumstances livin' in rural SE Asia...makes fer a good story when ye get back to 'civilization': 'and I alone survived to tell this to thee...'

 

 

[Minnie the Minx]

Here's something easy: Boil the whole, washed tomatoes for about two to three minutes until the skin starts to fall away.

 

Remove.

 

Now whilst they are still in shock from the treatment, throw the little monsters into a sieve. Use a bit of elbow grease to squeeze them good.

[billd766]

5 hours ago, CLW said:

I tried to make sausages for the first time. Turned out to be a treat. Taste was delicious, consistence could be improved with a change of the meat composition.
Got a little bit dry.
Used the casing from the Lobo set. Added herbs and spices by myself, didn't use the including pack.
Had some difficulty filling the sausage into the casing using a funnel. Too small.
Maybe I buy a hand operated meat grinder with nozzle.
On the second picture is the leftover meat as a patty and one sausage exploded in the pan.
The remaining ones I pinched some holes with a needle and cooked in hot water to eat later this week.
Overall it was a nice experience and I'll could imagine doing it more often and experiment with different kinds of recipes and meat.

 

I have a George Foreman meat grinder that I bought in NZ about 8 years ago and it had a sausage stuffing attachment which works well. I have had a problem finding decent sausage skind which don't burst and are easy to fit onto the nozzle.

[notmyself]

18 minutes ago, billd766 said:

 

I have a George Foreman meat grinder that I bought in NZ about 8 years ago and it had a sausage stuffing attachment which works well. I have had a problem finding decent sausage skind which don't burst and are easy to fit onto the nozzle.

 

 

[billd766]

2 hours ago, notmyself said:

 

 

 

Mmmmmmmmmmmm

 

Not something that I would want to do and I am not sure if 'er indoors would like to do it either.

 

Makro used to sell them frozen in a 1kg pack which were the ones that I had a problem with.

 

I think that I may have a new source but I have not tried them yet. Sheep and hog casings at 55 baht per metre.

[notmyself]

2 minutes ago, billd766 said:

 

Mmmmmmmmmmmm

 

Not something that I would want to do and I am not sure if 'er indoors would like to do it either.

 

Makro used to sell them frozen in a 1kg pack which were the ones that I had a problem with.

 

I think that I may have a new source but I have not tried them yet. Sheep and hog casings at 55 baht per metre.

 

Tried the Makro ones myself and they are indeed often full of holes. Could try collagen skins which Makro also sell, or used to anyway.  

 

 

[CLW]

 
Tried the Makro ones myself and they are indeed often full of holes. Could try collagen skins which Makro also sell, or used to anyway.  
 
 

The casings from the Lobo set are collagen. They have a small info box at the back of the package that explains the included casings

[notmyself]

Sister is moving house soon and needs to save a few bob so I'm teaching her level 2 of how to get the most for your money. Lamb on Sunday fed five heads with enough left for a shepherds pie this evening for four heads and I still have the bone in the freezer for a good stock in the future.

 

 

 

 

[wayned]

41 minutes ago, notmyself said:

Sister is moving house soon and needs to save a few bob so I'm teaching her level 2 of how to get the most for your money. Lamb on Sunday fed five heads with enough left for a shepherds pie this evening for four heads and I still have the bone in the freezer for a good stock in the future.

 

 

 

 

Exactly my plan for the remaining leftovers from my braised Lamb shanks that I made last week. I've had three meals already so this time it will be put in a Pyrex dish with "smashed" potatoes on top and put in the freezer for a later date.  A quick and easy  meal with no mess!

 

In the past I have bought two prepared shepherd's pies from an on line supplier and they were total garbage.  Both were made with beef if you could find some, so they were cottage pies,  and ended up being dog food.  One was mashed potato soup and the other had no veggies and you needed to search for the "beef".

[notmyself]

22 minutes ago, wayned said:

Exactly my plan for the remaining leftovers from my braised Lamb shanks that I made last week. I've had three meals already so this time it will be put in a Pyrex dish with "smashed" potatoes on top and put in the freezer for a later date.

 Seems a normal course of action to me. I would normally slow cook the lamb but fast cooked it so the meat next to the bone was half cooked. That way it can finish while the Shepherd's is heating through.  

[billd766]

8 hours ago, notmyself said:

Sister is moving house soon and needs to save a few bob so I'm teaching her level 2 of how to get the most for your money. Lamb on Sunday fed five heads with enough left for a shepherds pie this evening for four heads and I still have the bone in the freezer for a good stock in the future.

 

 

 

 

 

Where do you live?

 

I live in rural KhamPaeng Phet 65 km from the nearest Makro or BigC at KPP.

 

Makro is the only place around here that sells lamb and that is erratic. The next nearest is LotusTesco but that is 125km away down in Nakhon Sawan. Phitsanulok is good for shopping but it is 180 km each way.

 

Having said that it looks as though Robinsons is building a new mall in KPP but they are still doing the foundations at the moment. Perhaps next year or 2019 it will be ready.

[notmyself]

5 hours ago, billd766 said:

 

Where do you live?

 

I live in rural KhamPaeng Phet 65 km from the nearest Makro or BigC at KPP.

 

Makro is the only place around here that sells lamb and that is erratic. The next nearest is LotusTesco but that is 125km away down in Nakhon Sawan. Phitsanulok is good for shopping but it is 180 km each way.

 

 

Samui. 2 Makros, 2 TescoLotus', Big C and a plethora of other outlets selling western food all within a 30 minute drive so I consider myself very fortunate. Cheap and plentiful seafood - fish is also a huge bonus though this all indirectly comes at a cost as living here is nowhere near as cheap as living in the rural north.

 

You may find it easier to get goat if there are any Muslim families around or if you have any land to buy a couple for a small breeding stock. They are hardy (durable) and eat practically anything. The farming subforum has information on this such as

 

[billd766]

3 hours ago, notmyself said:

 

Samui. 2 Makros, 2 TescoLotus', Big C and a plethora of other outlets selling western food all within a 30 minute drive so I consider myself very fortunate. Cheap and plentiful seafood - fish is also a huge bonus though this all indirectly comes at a cost as living here is nowhere near as cheap as living in the rural north.

 

You may find it easier to get goat if there are any Muslim families around or if you have any land to buy a couple for a small breeding stock. They are hardy (durable) and eat practically anything. The farming subforum has information on this such as

 

 

My friend across the klong has a small goat farm and I have seen a Thai guy non the way to the big village with about 5 or 6 goats.

 

My problem would be how to keep them contained on our 15 rai when the fences are only a metre or so high and have a lot of gaps. Plus how do I keep the blasted village dogs away from them?

[notmyself]

13 minutes ago, billd766 said:

 

My friend across the klong has a small goat farm and I have seen a Thai guy non the way to the big village with about 5 or 6 goats.

 

My problem would be how to keep them contained on our 15 rai when the fences are only a metre or so high and have a lot of gaps. Plus how do I keep the blasted village dogs away from them?

 

If it is easily available then keeping you own is perhaps not worth the hassle though I did just look into it a little.

 

Best Answer:  You can get around this problem by tying any sort of brimmed hat on to the goat's head. If it's a horned variety you may need to cut holes. But it has to be a brimmed hat (bowler, cowboy, sombrero, even a tricorn if it's orientated correctly), a beanie won't cut it. They look up and see the brim and decide there is no room to jump up, so you can get away with a low fence.

 

https://uk.answers.yahoo.com/question/index?qid=20120120053335AAi2F1S

 

As for dogs.... no idea so suggest local knowledge.

 

If you do fancy a bit of red meat then goat is a good option but not for quick cooked dishes such as chops. South Asian style long cooked curries and braising are going to be the best bet though this obviously depends on whether you like goat meat. I grew up in London so was surrounded by numerous ethnicities and was eating various food stuffs at friend's houses while my age was still in single figures. That being said... not many British, northern European, northern American and Australasian heritage people eat goat or would even try it.

 

Lots of family communities around the world have a goat or the village will have a couple of them. Pretty handy to have just roaming around as a small community is enough to provide food by way of scraps and the peelings off of fruits and vegetables. No feed to buy as it fattens up and then slaughter it when on it's last legs. Pretty tough unless slowly roasted all day over a fire or some such though it makes pretty tasty burgers and meat sauces.

 

[notmyself]

 

 

Will the missus eat goat?

 

 

[tutsiwarrior]

Good Pizza II:

 

had enough dough from 2 cups of flour for another pizza (rolled out and kneaded after 2 nights in the fridge) and enough sauce (1 kilo tomatoes) left over for one more and a block of mozzarella from tescos (tescos brand) grated serves for 2 (9" diameter)...this time for toppings used small pinches of fresh ground pork from the bin at tescos and 6 chopped red and green large chiles (4" length)...hadta eyeball it: would the pork cook before the crust started to burn? splashed on some bottled naam manao (same as I use fer a vodka mixer) and it turned out great 25 mins in a hot oven, the crust just starting to get a bit crispy around the edge...

 

next time gonna havta use more yeast fer the dough...

 

I scarfed half then fell asleep fer an hour, woke up and everyone had gone to bed...no matter, all the more left for me...bugger 'grandpa tutsi's pizza' fame on the school yard...

 

best pizza I've had in yonks...and with locally available ingredients! never thought it possible...

 

thanx to everyone fer their suggestions...

 

 

Edited June 29, 2017 by tutsiwarrior