What are you eating? (food porn)

[tutsiwarrior]

5 hours 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?

 

I came home from work once on leave to find that the wife had acquired a goat which would not have been remarkable except that we live in town inna shophouse...the wife kept it tethered by a tree in a vacant lot where the neighborhood wheelie bins are... and I said: 'what's the purpose of a goat?' and she said: 'I thought that it might be nice to have' with a smile and an eyebrow flutter...

 

and then I went to empty the garbage to find that the critter had slipped its lead and was nibbling on a neighbor's nicely tended flower border...

 

and I roared: 'ye better do sumpin' quick or I'se gonna shoot it and roast it up fer supper!'...tutsi meant business...

 

it then quickly disappeared back to the family home village where it came from 5km up the road...never did find out what the purpose was; nobody was gonna eat it and certainly not make cheese from the milk...they don't eat salads with feta around here fer christssake...

 

 

Edited June 29, 2017 by tutsiwarrior

[notmyself]

20 minutes ago, tutsiwarrior said:

 

never did find out what the purpose was;

 

 

They eat anything Tutsi including general kitchen rubbish (if it has the potential to rot then they will likely eat it) and also any small plants that happen to be around. Useful for keeping down the weeds etc. but you need to wall in anything you don't want eaten rather than walling in the goat. Some years back you could get money off the government for growing papaya but you had to keep the land in good order (means little or no brush) so people would have a couple of tethered goats that they would move around from time to time eating new growth. They may still do it now with other crops.

 

The Port of Seattle is employing the help of 160 goats to clear an area south of Seattle-Tacoma Internationals Airport of blackberry and English Ivy overgrowth. It has proven a safer and more environmentally sound way of doing this business.

 

 

Unlike sheep and cattle that are grazers, goats eat the roots too so that shoot of whatever it was is not coming back again soon. One of nature's waste disposal units which thinking about it is something Samui could do with. Incinerator broke down years ago so the garbage is just added to the existing pile of some 300,000 tonnes. Some is recycled on the way there by the bin guys sorting it and selling it themselves but everything else is just dumped. Place is already walled off so could just pen in a 1000 goats for a while and anything left will be either plastic, metal or glass. Any cardboard and paper will turn to mush in the festering mess and will also be eaten by the goats.

 

 

Turkey, gammon ham and leek pie tomorrow. Don't eat much turkey in the UK outside of Christmas but it's easily available and cheap. A lot of people think it's too dry but that is because they way overcook it though it is a lean meat. Should be able to get 2 pies big enough for 4 heads at around 5 quid each including a premade puff pastry lid. I'm not making puff pastry when I can get a roll of premade for a quid. Make a white sauce with a bit of cream in it and good to go. Speaking of cream... Brother in law makes an Irish coffee every night so I'm drinking that.

 

 

 

[grollies]

8 hours ago, notmyself said:

 

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

 

 

 

 

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.

 

I had a camel burger in Libya. 

[Ace of Pop]

There is a show on free to air channels called Diners n Dives, if you want to torture yourself watch it n dribble,I've watched 2 episodes so far, and Realy miss those Dive comfort foods.?


Sent from my iPhone using Thaivisa Connect

[billd766]

11 hours ago, notmyself said:

 

 

Will the missus eat goat?

 

 

 

I don't think so.

 

She doesn't eat beef at all, very little lamb, but pork, chicken, duck, fish stuff like that is quickly gone.

 

Plus salads, vegetables, papaya pok pok, rice goes down well too.

[wayned]

Years ago I was cooking a leg of lamb and my wife came in an took over the kitchen since there was an impromptu party in my front yard.  I went out and consumed some beer and the food started flowing.  When the leg was done I asked my wife if should take out a plate full.  She said NO!  Thai's don't eat lamb! I cut some anyway and took it out and explained what it was.  In about ten seconds the plate was empty and handed back to me for a refill.  I was lucky to save a couple of slices for myself to go with the bone that I chewed on.

 

They ate it all and yes it was dipped in man prik!

[bamukloy]

13 hours ago, tutsiwarrior said:

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...

 

 

Nice to hear the good result.

Me, i give up with dough here.

 

Sold at Tops, 

1st-try the small bottled dry yeast and was absolute flop.

2nd try baking powder method with the big bag of baking agent they call double agent..still no good

Am always care to follow instruction, water not to hot etc

But no rise!

Think i must try to add viagra

[billd766]

My first try at Yorkshire pudding and Toad in the hole.

 

I found an oval pyrex dish 22cm x 29cm x 6cm deep.

 

I used this recipe but cut it in half as there was only me eating and I used 4 Cumberland sausages from Makro. 12 in a pack for 250 baht.

 

I could only finish half of it.

 

Toad in the hole

 

http://allrecipes.co.uk/recipe/221/toad-in-the-hole.aspx

 

Ingredients
Serves:4

8 pork sausages

1 tablespoon vegetable oil

225g (8 oz) plain flour

4 eggs

250ml (8 fl oz) milk

salt and pepper to taste

 

Method
Prep:10min › Cook:30min › Ready in:40min

Preheat the oven to 200Cº/180Cºfan/gas mark 6.

Pour the oil into the bottom of a baking dish, and arrange the sausages over it in a single layer. Bake for 10 minutes in the preheated oven.

Meanwhile, in a medium bowl, whisk together the flour, eggs and half of the milk until smooth. Gradually mix in the rest of the milk until a smooth batter is achieved. Season with salt and pepper.

Remove the sausages from the oven, and ladle the batter over them until the sausages are 3/4 covered. Return to the oven, and bake for 35 minutes, or until the centre is risen and browned. Don't worry if the underside seems slightly soft, as this is normal.

 

 

 

[billd766]

One of the mangos from out mango trees. We have 6 or 7 but only one gives us this size.

 

 

[tutsiwarrior]

1 hour ago, bamukloy said:

Nice to hear the good result.

Me, i give up with dough here.

 

Sold at Tops, 

1st-try the small bottled dry yeast and was absolute flop.

2nd try baking powder method with the big bag of baking agent they call double agent..still no good

Am always care to follow instruction, water not to hot etc

But no rise!

Think i must try to add viagra

 

yeah...I thought that I was gonna have probs with the dough as the crust is the hardest part...don't hardly take no effort to make the sauce from scratch and grate the cheese...I get all my dough fixin's from makro, flour, yeast (comes inna 500gr bag and ye need a tight container to store it in) and everything I've made comes out a treat (use baking soda for flatbread)...

 

don't give up, stay hard at it until ye succeed and ye won't regret it...once ye get it right it just becomes easier and easier...

 

 

[tutsiwarrior]

1 hour ago, billd766 said:

One of the mangos from out mango trees. We have 6 or 7 but only one gives us this size.

 

 

 

holyshit! that's a big mango!...

 

we usually get ours when in season from the family home village up the main road a piece...a basket appears during the season, but they're all green mangoes as that's how the family prefers them...I try and cajole the wife: 'can't ye get yer cousin to send over some ripe sweet ones?' if and when they appear they are heavenly, never had no store bought fruit to compare...

 

otherwise just gotta make do with what they got down the market...all locally grown and quite nice...but I gotta pay fer 'em...

 

 

[CLW]

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...
 
 

Sounds delicious!
Where Good Pizza #1?
Reading your recipe I might tempted to try out a pizza with kraphao or larb moo as topping...

[notmyself]

4 hours ago, wayned said:

Years ago I was cooking a leg of lamb and my wife came in an took over the kitchen since there was an impromptu party in my front yard.  I went out and consumed some beer and the food started flowing.  When the leg was done I asked my wife if should take out a plate full.  She said NO!  Thai's don't eat lamb! I cut some anyway and took it out and explained what it was.  In about ten seconds the plate was empty and handed back to me for a refill.  I was lucky to save a couple of slices for myself to go with the bone that I chewed on.

 

They ate it all and yes it was dipped in man prik!

 

Not eating beef is religion based but lamb and goat is a cultural thing in that they have not been historically exposed to it. Some people do not eat animals that lactate but for most it is just unusual and it smells. A lot of Thais are also unwilling to even try the food of another nation, with the exception of pizza. This is actually a good thing as far as cost is concerned because of the often vast amount of food consumed in one sitting. Imagine all those dishes were made with imported lamb and beef!

 

Speaking of food from other nations. I often make a huge pot of something or other when friends are having a party in town such as an Indian curry but the Thai's wouldn't touch it. After a while I stopped telling them what it was and they would wolf it down.

 

[tutsiwarrior]

20 minutes ago, CLW said:

Sounds delicious!
Where Good Pizza #1?
Reading your recipe I might tempted to try out a pizza with kraphao or larb moo as topping...

the previous effort (my first) was 2 days ago and I used bell peppers from makro and chopped yellow onion for the toppings and it was pretty good but pizza #2 was great!

 

yeah...laab moo might work...with pizza the only limitation is one's imagination...I saw uncooked bulk pork sausage and jalapenos and fresh lemon slices used for a pizza in Oakland a long time ago (at a renegade Shakey's at Telegraph and 65th) and that's what gave me the idea for ground pork, chiles and naam manao...

 

 

[grollies]

38 minutes ago, tutsiwarrior said:

the previous effort (my first) was 2 days ago and I used bell peppers from makro and chopped yellow onion for the toppings and it was pretty good but pizza #2 was great!

 

yeah...laab moo might work...with pizza the only limitation is one's imagination...I saw uncooked bulk pork sausage and jalapenos and fresh lemon slices used for a pizza in Oakland a long time ago (at a renegade Shakey's at Telegraph and 65th) and that's what gave me the idea for ground pork, chiles and naam manao...

 

 

Hey @tutsiwarrior that's a great idea. Pad kapow moo pizza.......

[billd766]

5 hours ago, tutsiwarrior said:

 

holyshit! that's a big mango!...

 

we usually get ours when in season from the family home village up the main road a piece...a basket appears during the season, but they're all green mangoes as that's how the family prefers them...I try and cajole the wife: 'can't ye get yer cousin to send over some ripe sweet ones?' if and when they appear they are heavenly, never had no store bought fruit to compare...

 

otherwise just gotta make do with what they got down the market...all locally grown and quite nice...but I gotta pay fer 'em...

 

 

 

There are so many that they keep falling off the trees and TBH I can't eat them fast enough before they start to rot.

 

If they are still green then 'er indoors picks them off and wraps some in newspaper to delay the ripening and the others are left unwrapped to ripen.

 

We have a starfruit tree that the fruit jsut drops off and rots because nobody eats it.

[tutsiwarrior]

28 minutes ago, billd766 said:

 

We have a starfruit tree that the fruit jsut drops off and rots because nobody eats it.

hey...that star fruit juice makes a good mixer for rum, vodka and etc...as I found out livin' in Nicaragua many years ago: melocoton (star fruit) with flor de cana white rum, out of this world...

 

gather up the fruit in yer yard and squeeze it then freeze it...then thaw as needed for a good mixer...

 

so nice in Managua at the cafe/restaurant (there weren't many things nice about that place) where they bring you a half bottle of rum and a little jug of fresh squeezed juice and an ice bucket...hadta drink fast before the ice would melt in the heat...'companero tutsi, yer predilection for our local beverages is quite unbecoming...'

 

tutsi then lights up an Alas and blows the smoke in his face...he's gettin' ready to bail out with his honey to a cheap hotel in Mexico City, later to confer with Gabriel Garcia Marquez regarding the doomed sandinista effort...

 

 

Edited June 30, 2017 by tutsiwarrior

[mogandave]

Good to be in SoCal for a few days...

[U235]

Moussaka, a traditional Greek dish

 

 

[Pdaz]

Lazy Sunday evening meal.

Thick sliced Palma ham and some salami. Cherry tomato, avocado and goats cheese salad.

Accompanied with some new age PC "high bake" water biscuits that ain't high bake these days. I can remember when they were almost burnt crisp and had a delicious  nutty/toasty flavour... Not now it seems.

Too carcinogenic and dangerous for softy millennials ?

 

[notmyself]

On ‎30‎/‎06‎/‎2017 at 0:07 PM, wayned said:

Years ago I was cooking a leg of lamb and my wife came in an took over the kitchen since there was an impromptu party in my front yard.  I went out and consumed some beer and the food started flowing.  When the leg was done I asked my wife if should take out a plate full.  She said NO!  Thai's don't eat lamb! I cut some anyway and took it out and explained what it was.  In about ten seconds the plate was empty and handed back to me for a refill.  I was lucky to save a couple of slices for myself to go with the bone that I chewed on.

 

They ate it all and yes it was dipped in man prik!

 

Not eating beef is religion based but lamb and goat is a cultural thing in that they have not been historically exposed to it. Some people do not eat animals that lactate but for most it is just unusual and it smells. A lot of Thais are also unwilling to even try the food of another nation, with the exception of pizza. This is actually a good thing as far as cost is concerned because of the often vast amount of food consumed in one sitting. Imagine all those dishes were made with imported lamb and beef!

 

Speaking of food from other nations. I often make a huge pot of something or other when friends are having a party in town such as an Indian curry but the Thai's wouldn't touch it. After a while I stopped telling them what it was and they would wolf it down.

 

[notmyself]

Sunday roast for 5 heads minus the Yorkshire pudding.

 

 

[notmyself]

20 hours ago, notmyself said:

Sunday roast for 5 heads minus the Yorkshire pudding.

 

 

....

 

[tutsiwarrior]

On 7/1/2017 at 0:13 PM, mogandave said:

Good to be in SoCal for a few days...

 

that looks like the Big Kahuna burger from the film 'Pulp Fiction'...

 

 

wouldn't mind one of those fer breakfast...or a deluxe burrito wid sour cream...only in LA...

 

believe I'd put some vodka in me Sprite...startin' the day off right, kinda like...

 

 

 

 

Edited July 3, 2017 by tutsiwarrior

[notmyself]

Sister and entourage have gone down south for the day, funeral. Cheese and crackers for lunch and I've a couple of nice salmon fillets for dinner. I'm thinking pan fried in butter with a side salad and some fresh crusty bread.

[wayned]

3 hours ago, notmyself said:

Sister and entourage have gone down south for the day, funeral. Cheese and crackers for lunch and I've a couple of nice salmon fillets for dinner. I'm thinking pan fried in butter with a side salad and some fresh crusty bread.

Sounds good, add a spoonful of capers to the butter

[notmyself]

On ‎04‎/‎07‎/‎2017 at 3:01 AM, wayned said:

Sounds good, add a spoonful of capers to the butter

 

None here unfortunately.

 

Got some chicken pieces and slow simmered them in green curry paste and coconut milk along with Hom Mali cooked Persian style with butter. Family loved it big time and also managed to scoff all the rice. I doubled the amount because I need some for a Polish dish I'm making tomorrow. Good to get them eating the rice because it's free and they are looking to cut costs.

 

 

 

 

 

 

[wayned]

21 minutes ago, notmyself said:

None here unfortunately.

Hard to believe that there are no capers in Samui.  They were even available at the market across the street  "kinda" from SCB in Chaweng when I came there in 1997 when the road was dirt and before Tesco had even decided to open there!

 

But if you don't stock them in your fridge that's another story!  Shame on you as they can add some needed oomph to many dishes.!

[U235]

9 hours ago, wayned said:

Hard to believe that there are no capers in Samui.  They were even available at the market across the street  "kinda" from SCB in Chaweng when I came there in 1997 when the road was dirt and before Tesco had even decided to open there!

 

But if you don't stock them in your fridge that's another story!  Shame on you as they can add some needed oomph to many dishes.!

 

Copy that!

 

'Falang Food' in Bophut sells them in 850ml cans at a very reasonable price. You can keep them forever if you cover well.

 

 

 

Used them last night in a tomato sauce on a meat ravioli. Yummy!

 

 

 

[Pdaz]

Well after four years we are close to having a fitted kitchen. But as is normal in the LOS there are some teething issues to be ironed out. So still cooking in the garden.

Pork neck chop. Beaten, seasoned and crumbed. Pan fried in olive oil. Salad and a glass of chateau Cardboard.