22 hours ago, Naam said:

did i tell you about that special experience i had recently in Germany? no? here we go... it was a late sunday morning and i felt quite hungry inspite of the 4 fried eggs with bacon i had at an early breakfast. the church bells were ringing when i studied the menue of a small restaurant with a salivating mouth. then i heard a man asking me "son, you want to skip mass and indulge in carnivorous delights?" when i saw it was Jesus who asked i bit my tongue and instead of an impolite answer i said "i was only passing time reading reading what obnoxious food is served here. i am a vegan Sir."

 

Jesus repeated "a VEGAN? POOR BOY!" and then turned around and cried bitterly.

Monschau, Germany, todays non-vegan special.

 

22 hours ago, Naam said:

did i tell you about that special experience i had recently in Germany? no? here we go... it was a late sunday morning and i felt quite hungry inspite of the 4 fried eggs with bacon i had at an early breakfast. the church bells were ringing when i studied the menue of a small restaurant with a salivating mouth. then i heard a man asking me "son, you want to skip mass and indulge in carnivorous delights?" when i saw it was Jesus who asked i bit my tongue and instead of an impolite answer i said "i was only passing time reading reading what obnoxious food is served here. i am a vegan Sir."

 

Jesus repeated "a VEGAN? POOR BOY!" and then turned around and cried bitterly.

Jesus who? 

Jesus who? 

Harold.!?


Sent from my iPhone using Thailand Forum - Thaivisa mobile app

13 hours ago, Skeptic7 said:

Jesus who? 

The Jezus who loves you.

 

 

Last night chicken madras, pilau rice, roti with chopped egg, onion and tomato garnish.

 

 

Rubbing up some ribs for tonight.

18 hours ago, oldhippy said:

Monschau, Germany, todays non-vegan special.

 

 

had a brat and chips with some nice dark mustard on the terrace at the Legends bar/restaurant in Hanoi a few weeks back...not bad, the draft beer wasn't bad either...there was a young western woman sitting across with the longest legs I had ever seen, helped the appetite...

 

 

1 hour ago, Pdaz said:

Rubbing up some ribs for tonight.

 

how're ye gonna cook them ribs?

 

 

6 minutes ago, tutsiwarrior said:

 

had a brat and chips with some nice dark mustard on the terrace at the Legends bar/restaurant in Hanoi a few weeks back...not bad, the draft beer wasn't bad either...there was a young western woman sitting across with the longest legs I had ever seen, helped the appetite...

 

 

Vietnam eh?

Did they call it brat wurst or hot dog?

 

A song for you..... That Rod looks like a lady boy, but he made some good songs.

 

21 minutes ago, tutsiwarrior said:

 

how're ye gonna cook them ribs?

 

 

Just going to slow roast them in the oven ( wrapped in foil ) till tender. Then will baste them up with some sauce and give them another 20 minutes at a higher heat with the foil open.

 

I prefer to cook them in my Weber but pushed for time today. 

On 7/17/2017 at 1:57 AM, katana said:

Helen, a Vietnamese girl has a recipe for Vietnamese baguettes. Haven't tried it, but normally her recipes are pretty good.

 

 

After some trial and error, here are my breads. Had to change the recipe a bit, but the result is a very light and crispy bread. However not exactly the same as those I had in Vietnam, it is a recipe I will keep.

 

 

With champignons a la greque

 

 

 

Beer o'clock snack

 

 

3 minutes ago, grollies said:

Beer o'clock snack

 

 

No bread?

53 minutes ago, notmyself said:

No bread?

No, gotta leave room for the beer.....and more beer snacks....dinner's at 8

 

 

Is that some of that fake fish stuff?

And hummus … If there is a hummus that tastes good, it is because it is made with a mix of a great tahini, which is just as important, if not more – than the chickpeas inside.

Sorry guys, 'crab' sticks & wasabi

3 hours ago, U235 said:

 

After some trial and error, here are my breads. Had to change the recipe a bit, but the result is a very light and crispy bread. However not exactly the same as those I had in Vietnam, it is a recipe I will keep.

 

 

With champignons a la greque

 

 

 

 

I tried making them last week and though they were not a disaster they looked nothing like that.

 

Can you post your version of the recipe please and I will try again.

 

 

7 hours ago, Pdaz said:

Just going to slow roast them in the oven ( wrapped in foil ) till tender. Then will baste them up with some sauce and give them another 20 minutes at a higher heat with the foil open.

 

I prefer to cook them in my Weber but pushed for time today. 

 

that's how I do it, usually marinated before in whatever I can find, bottled sauce, homade, etc...a big hit with the folks here at home who otherwise make a display of their disgust with 'falang food'...

 

what spices did ye use for the rub? did ye remove the rubbing spices before cooking? let them mix with the fat while cooking?

 

 

12 minutes ago, billd766 said:

 

I tried making them last week and though they were not a disaster they looked nothing like that.

 

Can you post your version of the recipe please and I will try again.

 

 

 

I used the same amounts of ingredients as in the video, but:

 

In the 'poolish' (the 'pre-dough') I only put a pinch of yeast and no sugar. Then I let it stand overnight so it can ferment slowly. I really don't understand why she put 1.5 tsp yeast+sugar in a poolish of 125 gr of flour - the purpose of a poolish is to develop taste, not structure.

 

Next day I add the other ingredients, so flour, yeast, sugar and salt and let it mix well for around 15 mins. If necessary, add some more flour if you think the dough becomes too wet (it should be a bit wet anyway)

 

Then I do 4 time a 'stretch and fold' with intervals of 20 mins (so total time is 60 mins)

 

After that I just follow Helen's video, except the carving (I'm really not good in it....)

 

Let the breads proof for another 45 - 60 minutes. I found out that with this overdose of yeast and sugar, they easily 'overproof' and will collapse. Also, don't use too much steam.

 

Good luck!

 

 

On 8/2/2017 at 7:18 PM, oldhippy said:

Monschau, Germany, todays non-vegan special.

 

 

After the German band Rammstein wrote a song about cats, Bratwurst und Sauerkraut will never taste the same again 

 

Nice little town, Monschau, used to come there often when I was a kid 

Edited August 3, 20178 yr by U235

8 hours ago, tutsiwarrior said:

 

that's how I do it, usually marinated before in whatever I can find, bottled sauce, homade, etc...a big hit with the folks here at home who otherwise make a display of their disgust with 'falang food'...

 

what spices did ye use for the rub? did ye remove the rubbing spices before cooking? let them mix with the fat while cooking?

 

 

For the rub I mix up a bunch of ingredients. Usually  make a big batch and keep it in a tub in the fridge. Then after first use I can adjust the flavour if needed.

 

Ground cayenne 

Brown sugar

garlic powder

seasoned salt ( Old Bay Seasoning or Tony Chachere's )

Smoked praprika

Ground praprika

Ground black pepper

Ground cumin

Ground fennel

 

There are heaps of dry rib recipes on the net mostly containing similar ingredients. Before cooking I just shake off any excess rub that hasn't been absorbed by the meat . After slow cooking I skim off any liquid fat from and the pan and reserve the to juices to add to the sauce.

For the sauce I use store bought Barbeque sauce as a base ( usually a smokey or mesquite version without high fructose corn syrup ) then add more chilli, canned tomatoes, a little vinegar and smoked praprika if needed ) I baste up the ribs and return them to the oven. I increase the oven temp for this stage to thicken the sauce. Results differ each attempt but so far there has never been any leftovers.

 

Quote

smoked paprika

???

6 hours ago, Naam said:

???

Khun Naam.

Smoked paprika, (pimenton) hot or sweet  is an essential ingredient in many Spanish dishes.

I usually bring a few tins back from UK but I have seen it here in Thailand.

This is one of the more common brands.

 

 

 

Malaysian style chicken curry tonight. Made some Nasi Lemak (coconut rice ) with the leftover coconut milk. Roti canai with the remains of the curry gravy for brekky tomorrow. 

 

 

 

 

 

Makan lah !

 

an off topic but food related question. has anybody ever experienced what i presently experience? after spending a week in Germany, hogging delicate thinks from dawn to midnight but cursing myself because i forgot to take a huge portion of prikh nam pla with me i suddenly can't ingest hot spices without my mouth burning like fire for up to half an hour. it somehow happened overnight. at a stopover in Dubai i had in the lounge a big portion of Gulf shrimps with a bottle of Tabasco, 24 hours later i couldn't finish a moderately spiced portion of lamb vindaloo and another day later normal black pepper exploded in my mouth.

25 minutes ago, Naam said:

a big portion of Gulf shrimps with a bottle of Tabasco,

 

I would advise to try a bottle of chilled white wine next time 

 

Can it be that you somehow burned your tongue? Best visit a doctor or try the health forum (but I would never take any medical advise from a TV member)

6 minutes ago, U235 said:

I would advise to try a bottle of chilled white wine next time 

 

Can it be that you somehow burned your tongue? Best visit a doctor or try the health forum (but I would never take any medical advise from a TV member)

not only the tongue but the whole mouth is burning. tongue and gums look normal. i googled and the result was "could be becaused of a zillion different reasons but nobody knows exactly which one and why." 

Trying to eat a bit healthier and purchased some oat cake biscuits from big c and was enjoying them until I took a bite of one and tasted fish. Got a lot of these oat cakes to eat but have been completely put off by this fishy taste. Thought I was going mad until the Mrs tried one from same pack and same result.