What are you eating? (food porn)

[Skeptic7]

7 hours ago, Naam said:

yes Skeptic, i am still kicking, increasing daily my input of hot spices and that with success meaning my mouth and especially my tongue can tolerate more and more. initially i had to force myself but not any more. i guess i am back to "normal" in a week or two.

 

important! i also had some dental work done (eight implants) but that was three months ago. the problem started much later. however, dental work is listed as one of the culprits when googling "hot spice intolerance". 

Interesting and seemingly not just a coincidence...though helluva delayed reaction after your implants! 

 

Glad to "read" you're still kicking and almost back to normal. 

[notmyself]

13 hours ago, tutsiwarrior said:

 

that pizza looks mighty fine...too bad there ain't a 'Pizza Boy' around here but we ain't got no girly bars to provide a clientele...matter of fack we ain't got no bars at all...

 

 

 

Not bad pizzas to be honest though you need to order it Thai style rather than farang style. Double cheese, double pepperoni and double fresh sliced chillies with a side of som tam to cool the mouth down. Guy (or his missus) don't charge me for fresh chillies.

 

Traditional cod in batter with chips went well down well tonight and some sort of a semblance of a Thai dinner tomorrow. I got some semi-dried mackerel for the Kaeng Som Prik Sod and minced pork shoulder for the Kua. When my sister asked me the other day what we were having on Thursday I said Thai and then corrected myself and said maybe Sino Thai. I planned to also serve a half roast duck with pancakes that I got on the cheap frozen and assumed it was of Chinese origin but when I got it out the home freezer and looked, it was of Thai origin and packaged in the UK. Thai dinner tomorrow including the rice.

 

 

 

 

 

[Naam]

14 hours ago, Skeptic7 said:

Interesting and seemingly not just a coincidence...though helluva delayed reaction after your implants! 

 

Glad to "read" you're still kicking and almost back to normal. 

"delayed reaction" - i made a mistake mentioning three months. the implants were done in march and the spice intolerance surfaced in july, i.e. four months.

[U235]

 

Beef tallow.

 

I'm Belgian and French (????) fries were invented in Belgium. It's a kind of national dish for us I love to make in Thailand.

 

Only one problem: they should be cooked in beef tallow - not oil (but these days most Belgians use oil too because of health concerns).

 

Normally, you buy it in the shop (is packed like butter), but tja, Thailand.....

 

So I decided to give it a try and make it by myself. Called the 'beef shop' if they could deliver me 2 kg of kidney fat. They told me that they would drop it at my place the next time they passed.

 

A couple of days ago my wife came to me with a mysterious smile. If I could have a look at the cooling box the beef guy's dropped on the terrace, and oh - no way she would help me with it...

 

OMG! 10 kg of fat was sitting there  This must be the only body part the Thai don't eat as it was completely free 

 

So I installed myself with my largest knife, a cutting board and the biggest cooking pot we have on the terrace after I confiscated all camera's in the house - really don't want my friends and family to discover this part of life in Thailand.

 

Fortunately, it was not as disgusting as you might think. Kidney fat is pretty hard and  you can cut it as if it was a piece of cheese (is nothing like the fat you find on a steak). So easy to cut. Only problem was the smell, you really don't want to do this in the house...

 

After the cooking pot was full, I put it on a low fire (an induction cooker was great) and let it simmer for 4-5 hours.  After that,  most of the fat was melted, only the harder parts were still floating. Fished them out and gave them to the dog (many people advise to eat it, it is said to taste great with sauerkraut but I was not in an adventurous mood to try it). Then let it cool down a bit before filtering it. And voilà, ready!

 

After one night the yellow/brown liquid became hard as you can see on the picture. Exactly as what I bought years ago in Belgium.

 

Only one small problem: it still smells a bit when you heat it, so better put the hood on (a bit smell is normal but I suppose the commercial firms have found a way to reduce it)

 

And the Belgian Fries ? They were yummy!

 

 

 

 

 

 

[p_brownstone]

You can now but refined Beef Dripping (which I assume is what you need) online for home delivery:

 

https://www.passiondelivery.com/products/sloanes-beef-dripping

 

Patrick

[Naam]

1 hour ago, p_brownstone said:

You can now but refined Beef Dripping (which I assume is what you need) online for home delivery:

 

https://www.passiondelivery.com/products/sloanes-beef-dripping

 

Patrick

beef drippings from pork???

[billd766]

1 hour ago, Naam said:

beef drippings from pork???

 

In the UK you used to be able to buy all beef hamburgers a few years ago from Wimpey's.

Edited August 19, 2017 by billd766

[U235]

4 hours ago, p_brownstone said:

You can now but refined Beef Dripping (which I assume is what you need) online for home delivery:

 

https://www.passiondelivery.com/products/sloanes-beef-dripping

 

Patrick

 

Yes, that seems to be the same product.

 

Always find it funny that falang entrepreneurs manage to sell local made products at exorbitant high prices, in this case thb 540/kg (so approx thb 1000 to fill my frying pan)

 

Checked the price at home, and thb 100/kg seems to be normal. But of course the salary costs over there are much, much lower 

 

For your information, my supplier normally sells the raw product (fat) at thb 10/kg. Yield is approx 50-60%. Only other cost is gas/electricity to melt it.

 

 

[Naam]

5 hours ago, U235 said:

Always find it funny that falang entrepreneurs manage to sell local made products at exorbitant high prices, in this case thb 540/kg (so approx thb 1000 to fill my frying pan)

may the high price is the reason that a special breed of pigs which produce beef drippings are used?

[Rc2702]

Anyone purchased Pate here in thailand and if so which shop?

 

 

[mogandave]

Gourmet Market at Emporium has a few brands


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[Naam]

10 minutes ago, Rc2702 said:

Anyone purchased Pate here in thailand and if so which shop?

 

Villa Market has a wide variety if you mean liver paté.

[Rc2702]

Ok chaps thanks I'll look for them soon.

 

Onto another matter which I note has had a few words already.

 

My 3rd molar on top deck i believe (tooth at very back of mouth) litrually I ate half the thing about 2 months ago without realising it. Another piece came out again the other day what's left is half a tooth with a lot of jagged edges. No pain very little looseness it seems that tooth just died and has eroded big time. The rest of my teeth are very well I always had a crowded set to be fair.

 

Anyone had this problem and dealt with it in thailand. I read it is highly painful to attempt to do this job myself so if you have had to have a tooth removed do have advice on costs, procedure and was it simply a walk in job or did you need to register at a dentists?

 

 

[mogandave]

I like Dr. Bundit at Hospital Dental Center. You can probably walk in, but better to make an appointment.


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[mogandave]

That would be Bangkok Hospital...


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[U235]

1 hour ago, Naam said:

may the high price is the reason that a special breed of pigs which produce beef drippings are used?

 

Thai style genetic engineering? Nothing surprises me anymore...

 

 

1 hour ago, Rc2702 said:

Anyone purchased Pate here in thailand and if so which shop?

 

 

You can easily make it by yourself in half an hour (+baking time). There are hundreds of recipes, but basically you just trow all the meats in the blender, mix it well with spices, some alcohol, etc and put in in the oven (au bain marie) at low temperature.

 

The one below contains wild boar (sold in Makro), chicken livers, smoked bacon, brandy, port wine and spices

 

 

[Rc2702]

Just now, U235 said:

 

Thai style genetic engineering? Nothing surprises me anymore...

 

 

 

You can easily make it by yourself in half an hour (+baking time). There are hundreds of recipes, but basically you just trow all the meats in the blender, mix it well with spices, some alcohol, etc and put in in the oven (au bain marie) at low temperature.

 

The one below contains wild boar (sold in Makro), chicken livers, smoked bacon, brandy, port wine and spices

 

 

I'll try the makro one to begin. I like that spread but it's gotta be a twice a month max treat for us. Thanks a lot for that I live in North East and I visited makro first time in my life 6 hours ago and was not impressed but I'll take a good look at the chilled section and see if they stock it this week.

[U235]

Oops, small misunderstanding I'm afraid: they don't sell pate in Makro but you can buy the ingredients over there  If you don't need wild boar, you can find them in the smallest village too. But at the end, you will have to make it by yourself. As I said, it is very easy and it freezes well.

 

But thanks for pointing out that my home made pate looks like a professional made one LOL

[billd766]

3 hours ago, Rc2702 said:

Anyone purchased Pate here in thailand and if so which shop?

 

 

 

I used to buy it at Villa and Foodland in BKK but when I moved to rural Thailand a 750km round trip got a bit expensive.

 

Now I make my own.

[billd766]

1 hour ago, U235 said:

Oops, small misunderstanding I'm afraid: they don't sell pate in Makro but you can buy the ingredients over there  If you don't need wild boar, you can find them in the smallest village too. But at the end, you will have to make it by yourself. As I said, it is very easy and it freezes well.

 

But thanks for pointing out that my home made pate looks like a professional made one LOL

 

I can't get port up here easily but brandy is a good alternative.

 

I have the liver, pork fat, smoked bacon but not enough time to make it yet as I have some new sausage seasonings that my mate brought back from the UK last month and I need to make some bangers first.

[tutsiwarrior]

On 8/19/2017 at 7:17 PM, Rc2702 said:

Anyone purchased Pate here in thailand and if so which shop?

 

 

 

my big tescos in Suphanburi town has got the 'german meat product' pork liver pate, comes inna gold foil wrapped cylinder, gotta look either in the ham and bacon section or in the deli section as the folks there are in some confusion regarding how to classify it...it's as good as Oscar Meyer liverwurst in the US that I useta eat as a kid...pretty much identical to what foodland has with their own label...

 

when I'm in town I usually buy all that they got and then go home and pig out on the pork liver on Farmhouse bread, Haitai saltine crackers, etc...comfort food; liverwurst on toast wid tabasco mmmm good...not the same with homade chapattis...

 

wouldn't mind makin' me own as they got plenty of fresh pork liver down the market but I'm afraid that my creaky little cheap blender couldn't handle the job...been contemplatin' buyin' a food processor for months now but I can usually get by without; good sharp knife and cutting board, hand grater, etc...

 

 

[wayned]

16 minutes ago, tutsiwarrior said:

as the folks there are in some confusion regarding how to classify it.

I once bought some eggs in the only grocery store in Chaweng Beach in the late 1990's.  I searched all over the grocery section and could not find them.  After some ridiculous pantomime of a chicken laying an egg I finally convinced the clerk what I was looking for and she took me directly to them.  There they were in the hardware section  between the hammers and nuts and bolts!

[U235]

13 hours ago, tutsiwarrior said:

 

 

wouldn't mind makin' me own as they got plenty of fresh pork liver down the market but I'm afraid that my creaky little cheap blender couldn't handle the job...been contemplatin' buyin' a food processor for months now but I can usually get by without; good sharp knife and cutting board, hand grater, etc...

 

 

 

For pate. I always use chicken livers, much more convenient (and it taste better I find). Pork livers are a mess to clean and difficult to cut if you forget to take out a skin, chicken livers you don't need to clean at all (eventually cut of the white thing on it, but you need fat anyway). Soft as butter, no way your blender will object.

[tutsiwarrior]

did this tonight:

 

https://cooking.nytimes.com/recipes/12178-curried-cauliflower-soup?action=click&module=Collection Page Recipe Card&region=21 of Our Most Popular Vegetarian Soups&pgType=collection&rank=10

 

cauli and tatties curry well together and one of my favorites is a recipe with garbanzos (chick peas) that I got outta a Sainsburys cookbook by Roz Denny nearly 30 years ago...

 

for this soup I used a big cauli and 2 big potatoes and after the blender it came out nice and thick, didn't even need to use any bread to make a good meal...plenty of fiber...

 

check out makro fer them spices...they got pretty much all that ye need...

 

 

[U235]

Almost ran out of stock.... Pickled cucumbers and onions

 

 

[tutsiwarrior]

did this one tonight:

 

https://www.theguardian.com/lifeandstyle/2017/jul/08/new-potato-chard-coconut-curry-vegan-recipe-meera-sodha

 

interesting as I never thought about tatties and coconut milk in a curry together (except fer masaman but that's different, not south asian), these recipes from the internet can offer plenty of ideas...

 

also ain't got no chard but there's plenty of leafy greens down the market, just selected one that mostly resembled chard...and it turned out a treat just using the usual Chaokoh coconut milk in the carton that's available everywhere: garlic, ginger and chiles with some of the milk inna blender to make a sauce first before adding to the mixture...

 

btw, I'm finding that following the recipe and making a paste from the garlic, chiles and ginger rather than sayin' fckit and chucking everything in with the onions at the beginning makes a difference...

 

readily available local ingredients (garam masala and tumeric from makro) and easy preparation...

 

 

Edited August 26, 2017 by tutsiwarrior

[tutsiwarrior]

don't know if I mentioned this one before:

 

https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?action=click&module=Collection Band Recipe Card&region=No Grill%3F No Problem%3A A Menu for An Indoor Cookout&pgType=supercollection&rank=2

 

if ye gots red wine vinegar then go right ahead on it, I've run out (last bought at foodland in BKK in May) and just use the local white vinegar these days, works OK fer most things...also just substitute ground cumin (makro) fer the seeds, works good...

 

this stuff is addictive (see the readers' comments following the recipe) and as I'm lucky and have plenty of broccoli available at the market I've got some on the go in the fridge to snack on, alternate with coleslaw or cukes in homade yogurt dressing...a few mouthfuls beats foolin' with makin' a sarnie and has plenty of fiber...

 

as always, local availability of ingredients and ease of preparation when lookin' at recipes on the internet...there must be millions...

 

 

[Michaelaway]

On 8/24/2017 at 7:17 PM, U235 said:

Almost ran out of stock.... Pickled cucumbers and onions

 

 

I'm with you, man. Pickle men... unite!

DAY 1

DAY 7

Edited August 27, 2017 by Michaelaway

[Naam]

14 minutes ago, Michaelaway said:

DAY 1

pickling recipe please.

[mogandave]

I could go for a pickled egg...


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