What are you eating? (food porn)

[tutsiwarrior]

On 8/30/2017 at 10:01 PM, Naam said:

divine products

 

 

while up at makro yeasterday I got some penne pasta and tescos pesto alla genovese...boiled the pasta and mixed in the pesto and it was sooo goood...

 

liverwurst sarnies on the go 24/7...just opened a can of Crespo pitted black olives this morning...pig out...

 

I'm gonna write thai immigration to say that I shall report every 30 days rather than 90 so as to have an excuse to head up the the changwat and the big tescos and makro...

 

a paradigm of virtue with the local market, veg curries and flat bread tutsi is weak in the flesh when it comes to western favorites...

 

 

 

 

Edited September 1, 2017 by tutsiwarrior

[tutsiwarrior]

and then what does one do with a load of leftover penne with pesto?

 

make pasta salad!

 

http://allrecipes.com/recipe/232211/pesto-pasta-caprese-salad/

 

just need the olive oil and the toms to give the leftovers some moisture and keep it alive to eat cold outta the fridge...fergit the mozzarella, which is OK if ye got it available...dose it with some fresh garlic and a bit of salt and pepper...maybe a splash of red wine vinegar (got 3 boddils from makro yesterday)...

 

runnin' outta shelf space in the kitchen with all this new stuff (4kgs of flour not available locally for my new bread making adventure)...maybe need to hang my pots and pans on the wall like civilized folks...plenty of wall space fer shelves...

 

 

Edited September 1, 2017 by tutsiwarrior

[grollies]

Beer snacx

 

Minced pork and prawn dumplings, garlic crispy bits with soy & vinegar dipping.

 

 

[Pdaz]

Great with a nice bottle of dry cider !

[Pdaz]

Away from home at the moment. But luckily the cook here isn't so bad. Great Malaysian roti canai, with chicken curry for lunch.

 

 

 

[tutsiwarrior]

14 hours ago, Pdaz said:

Away from home at the moment. But luckily the cook here isn't so bad. Great Malaysian roti canai, with chicken curry for lunch.

 

 

 

 

very interesting...looks like malaysian food has got a lot of indian influence...I useta think of it as simply malay food like what ye get in Indonesia (satay, rendang, ikan bakar, etc) but that appears not to be the case...looks delicious...

 

never spent much time in Malaysia except to get a visa in Penang but then I ate either indian food from the restaurants on Chulia St (tandoori, curries. etc) or chinese (noodles, stir fries, etc) from the food hall in the shopping center...misconceptions abound...

 

 

[Pdaz]

26 minutes ago, tutsiwarrior said:

 

very interesting...looks like malaysian food has got a lot of indian influence...I useta think of it as simply malay food like what ye get in Indonesia (satay, rendang, ikan bakar, etc) but that appears not to be the case...looks delicious...

 

never spent much time in Malaysia except to get a visa in Penang but then I ate either indian food from the restaurants on Chulia St (tandoori, curries. etc) or chinese (noodles, stir fries, etc) from the food hall in the shopping center...misconceptions abound...

 

 

Yes it is really an Indian dish in origin. I was using "Malaysian" in the sense that this comes under the umbrella of coming from Malaysia. Malaysian food covers the three main ethnic groups. Malay, Indian and Chinese. Some of the popular dishes have been adopted and modified by other groups. Chinese Hainan Chicken rice also has a halal Malay version and even Malay Satay can sometimes be found being cooked by the Chinese but using pork.  Intermarriage between the groups has led to some wonderful food.  Peranakan  and Nonya styles ( From marriages between Malays and Chinese ) and also the Portuguese influenced food in Malacca.  

[nazree360]

 
very interesting...looks like malaysian food has got a lot of indian influence...I useta think of it as simply malay food like what ye get in Indonesia (satay, rendang, ikan bakar, etc) but that appears not to be the case...looks delicious...
 
never spent much time in Malaysia except to get a visa in Penang but then I ate either indian food from the restaurants on Chulia St (tandoori, curries. etc) or chinese (noodles, stir fries, etc) from the food hall in the shopping center...misconceptions abound...
 
 

I'm Malaysian and I surely do miss the Malaysian Food. Been away from my homeland about 4 years now [emoji24][emoji24][emoji24]. Enjoy it all till you can bro !


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[tutsiwarrior]

On 9/1/2017 at 10:15 PM, tutsiwarrior said:

(...my new bread making adventure)...

 

I haven't attempted 'regular' bread much in the past but did this one last night (after 12hrs of lettin' the dough rise)

 

https://cooking.nytimes.com/recipes/11376-no-knead-bread?sl_rec=mostpopular_sample_dedup&sl_l=1&contentCollection=smarter-living&mData=articles%5B%5D%3Dhttps%3A%2F%2Fwww.nytimes.com%2F2017%2F08%2F20%2Fsmarter-living%2Famerican-eclipse-guide.html%3Fsl_rec%3Dmostpopular_sample_dedup%26sl_l%3D1%26articles%5B%5D%3Dhttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F11376-no-knead-bread%3Fsl_rec%3Dmostpopular_sample_dedup%26sl_l%3D1&hp&action=click&pgtype=Homepage&clickSource=story-heading&module=smarterLiving-promo-region&region=smarterLiving-promo-region&WT.nav=smarterLiving-promo-region

 

turned out OK and like it sez, no kneading required...used 2/1 white and wheat flour..gonna havta start making more and gettin' into a rhythm...sure beats the local 'farmhouse' garbage at tescos...but I can only get the flour at makro at the changwat which is a drag...

 

cut offa chunk this morning and slathered with the pate/liverwurst from the changwat and it was delish...a great way to start the day...

 

 

[james.d]

44 minutes ago, tutsiwarrior said:

 

I haven't attempted 'regular' bread much in the past but did this one last night (after 12hrs of lettin' the dough rise)

 

https://cooking.nytimes.com/recipes/11376-no-knead-bread?sl_rec=mostpopular_sample_dedup&sl_l=1&contentCollection=smarter-living&mData=articles%5B%5D%3Dhttps%3A%2F%2Fwww.nytimes.com%2F2017%2F08%2F20%2Fsmarter-living%2Famerican-eclipse-guide.html%3Fsl_rec%3Dmostpopular_sample_dedup%26sl_l%3D1%26articles%5B%5D%3Dhttps%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F11376-no-knead-bread%3Fsl_rec%3Dmostpopular_sample_dedup%26sl_l%3D1&hp&action=click&pgtype=Homepage&clickSource=story-heading&module=smarterLiving-promo-region&region=smarterLiving-promo-region&WT.nav=smarterLiving-promo-region

 

turned out OK and like it sez, no kneading required...used 2/1 white and wheat flour..gonna havta start making more and gettin' into a rhythm...sure beats the local 'farmhouse' garbage at tescos...but I can only get the flour at makro at the changwat which is a drag...

 

cut offa chunk this morning and slathered with the pate/liverwurst from the changwat and it was delish...a great way to start the day...

 

 

Was inspired by your bread and pate but couldn't open the recipe unless i joined the mailing list. I found this http://pinchofyum.com/no-knead-bread and want to give it a bash. However it calls for a "6 quart enamel coated cast iron Lodge Dutch Oven or similar"... please may i ask what type of receptacle you used? as i do not have a dutch oven.

 

Thanks.

[tutsiwarrior]

4 hours ago, james.d said:

Was inspired by your bread and pate but couldn't open the recipe unless i joined the mailing list. I found this http://pinchofyum.com/no-knead-bread and want to give it a bash. However it calls for a "6 quart enamel coated cast iron Lodge Dutch Oven or similar"... please may i ask what type of receptacle you used? as i do not have a dutch oven.

 

Thanks.

 

I used a 4 quart stainless pot (without a handle(s) bought from makro) that I bought some years ago for bread making purposes but later used for other tasks...I wouldn't pre - heat it like the recipe says, I just tipped in the dough when cold and then put in the oven...the thin stainless ain't got the thermal inertia that the cast iron has so not necessary...

 

cast iron pots are nice to have but hard to find in Thailand for a reasonable price...

 

btw...note that the dough 'ferments' from the 12hr raising period and the resulting bread has a nice 'tang'...not unlike but not the same as sourdough...don't wanna blaspheme...

 

from the recipe: 

 

INGREDIENTS

• 3 cups all-purpose or bread flour, more for dusting
• ¼ teaspoon instant yeast
• 1 ¼ teaspoons salt
•  Cornmeal or wheat bran as needed

PREPARATION

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

 

 

 

Edited September 3, 2017 by tutsiwarrior

[tutsiwarrior]

just finished this one tonight which is a rendition of a recipe that I got from a book by Roz Denny at a Sainsburys in Derby in 1989 before anybody knew what a 'vegan' was:

 

http://www.abeautifulplate.com/vegan-cauliflower-potato-and-chickpea-curry/

 

the cauli and the tatties curry well together and the addition of the chick peas/garbanzos is a nice touch...use fresh toms where required...

 

I was up at makro earlier this week and they ain't got no garam masala but you can use the ground cumin and coriander and throw in some 'curry powder' that's got cloves, cardamon, nutmeg and cinnamon to simulate...

 

try the mixture before the addition of the coconut milk and you may find that it tastes just right without it...the coconut milk changes the result entirely...

 

the cauliflower, potatoes and beans make fer a hearty meal that doesn't require any rice or bread...

 

 

[tutsiwarrior]

and note that many of these suggestions are 'one - pot' meals that can be made on an induction hotplate and, as I discovered to my delight, inna microwave if yer stuck inna hotel room long term with no decent food available...just hide the microwave and the other gear under some dirty laundry in the closet when the cleaners come in, etc...

 

tutsi is in provincial Vietnam stuck long term inna hotel where the food is inedible...and he has some avocados and approaches the hotel dining room to borrow a spoon to partake thereof: 'hi there, just wanna borrow a spoon fer these lovely VN avocados...' and then the serving staff pounce protectively and snarl menacingly: 'go ask reception...'

 

and tutsi thinks: 'jezuz, yer food ain't worth a shit and my attempts to feed meself may provoke government sanctioned GBH...'

 

but, it's fair to say that the brekkie buffet was OK with nice pho with sandwich fixin's available fer lunch at work...but that's where the hotel management reckoned that their responsibility ended...western ingenuity was required, but it was perilous as we all know where that got us the last time we started...

 

 

Edited September 3, 2017 by tutsiwarrior

[Naam]

Santa Claus came early to our home. 5½ kg of different Salamis. except for one batch they all need still weeks to dry.

[tutsiwarrior]

56 minutes ago, Naam said:

Santa Claus came early to our home. 5½ kg of different Salamis. except for one batch they all need still weeks to dry.

looks good..too bad we can't get any cured meats around here...

 

early 90s and tutsi stops at an 'italian deli' near where he lives at Seven Dials in Brighton in the UK...the place was adorned with the usual hanging salamis and etc...and I sez: 'looks nice, any preparation required fer them salamis or just slice and eat?' and the 'italian' proprietor sez: 'dunno...ye buy it an' ye can do what ye want widdit...' and then I noticed that the prices were ridiculous...

 

then I looked and saw that he was no italian, maybe albanian or romanian and then the 300lb shop assistant started growling menacingly (she looked like Shirley Stoler in Lina Wertmuller's Seven Beauties) and I beat it outta there...

 

walked up the road to the Co - op minimarket...that 'deli' is still there last I heard...probably with the same ornamental salamis...

 

 

Edited September 4, 2017 by tutsiwarrior

[grollies]

Beer snakx

 

Fish cakes, plain & simple.

 

 

[mogandave]

Had pork loin for supper which is always good, but I'm got stuck watching "Iron Chef America" and I might have to whip up something a little more tasty...


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[PoorSucker]

19 hours ago, mogandave said:

Had pork loin for supper which is always good, but I'm got stuck watching "Iron Chef America" and I might have to whip up something a little more tasty...


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2 kg dry rubbed Pork-loin.

 

 

First brine in salt and sugar for 24h.

 

 

Spice mix:

2 tbs black pepper.

1 tbs salt.

2 tbs garlic powder.

2 tbs onion powder.

1 tbs thyme.

1 tbs oregano.

1 tbs paprika powder.

1 tbs mustard powder.

2 tbs chili powder.

 

Dry rub and bake in oven for 2h at 175 degrees Celsius.

 

[Naam]

1 hour ago, PoorSucker said:

2 kg dry rubbed Pork-loin.

 

 

First brine in salt and sugar for 24h.

 

 

Spice mix:

2 tbs black pepper.

1 tbs salt.

2 tbs garlic powder.

2 tbs onion powder.

1 tbs thyme.

1 tbs oregano.

1 tbs paprika powder.

1 tbs mustard powder.

2 tbs chili powder.

 

Dry rub and bake in oven for 2h at 175 degrees Celsius.

 

 

[PoorSucker]

32 minutes ago, Naam said:

 

My wife and her Thai friends loves it, have to cook it once per week.

[Naam]

1 hour ago, PoorSucker said:

My wife and her Thai friends loves it, have to cook it once per week.

it's really mouthwatering.

questions: what does "dry rubbed" mean? and what is the salt/sugar/water ratio for the brine?

thanks!

[PoorSucker]

22 minutes ago, Naam said:

it's really mouthwatering.

questions: what does "dry rubbed" mean? and what is the salt/sugar/water ratio for the brine?

thanks!

Salt and sugar same ratio, taste the water, when it tastes like the ocean or when the meat starts to float it's good. 

I just use my hands but should be 1dl each per liter of water. 

 

You might need to  weigh down the meat. 

 

After 24h rinse the meat in fresh water, the salt and sugar has gone inside in good proportion, not rinsing it gets very salty outside. 

 

 

 

Let the meat rest and dry it with an old towel. 

The meat is dry and so is the spice mix, thereof the term dry rubbed. 

 

[PoorSucker]

33 minutes ago, Naam said:

thanks!

When it's cooked let it rest for a day in the fridge, easier to cut. 

[Naam]

47 minutes ago, PoorSucker said:

When it's cooked let it rest for a day in the fridge, easier to cut. 

you expect that strong will power from a Klingon when it pertains to food? 

[tutsiwarrior]

On 9/4/2017 at 5:43 PM, grollies said:

Beer snakx

 

Fish cakes, plain & simple.

 

 

 

yeah...those are quite nice and the step daughter turns her hand very nicely in that direction sometimes...good with a sweet chile sauce...

 

and then tutsi sneaks up the stairs and swipes half when nobody's lookin' and disappears...

 

'where's the goddam fish cakes??? tutsi!!!???' 'them goddam cats got 'em...I tole ye about them goddam cats fer christsakes...'

 

 

[tutsiwarrior]

made spaghetti with meat sauce US style tonight; ground beef, onions, bell pepper, garlic, tomatoes and spices...with 1lb pasta serves fer 3 days, better each day in the fridge...

 

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/

 

yanks take note that spaghetti sauce with tomatoes and ground beef in the UK is called 'bolognaise' that has a different preparation than yer classic US spaghetti sauce...

 

tutsi is with the ex in our kitchen in Derby and she stirs the pot and sez: 'where's the carrots? and what are these green bits?' 'there ain't no goddam carrots in spaghetti sauce and them 'bits' are chopped green pepper...'

 

'where are the carrots? ye eidjit?' 'ye goddam grew up in Scotland where ye put goddam root vegetables in everything...there ain't no goddam carrots in goddam spaghetti sauce!!!'

 

but she was right, folks over there put carrots and no green pepper in their 'bolognaise'...

 

http://www.bbc.co.uk/food/recipes/easy_spaghetti_bolognese_93639

 

and my 'UK adventure' had just begun...

 

 

Edited September 5, 2017 by tutsiwarrior

[Morch]

On 8/16/2017 at 6:30 PM, 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. 

 

The Mrs. had something like that years ago, also following some dental work. Took a couple of months or so to be bothersome enough to see a doctor. He simply told her to change toothpaste brand for a while, and use some less "aggressive" kids variety instead. Worked like a charm.

[roo860]

2 kg dry rubbed Pork-loin.
 
 
First brine in salt and sugar for 24h.
 
 
Spice mix:
2 tbs black pepper.
1 tbs salt.
2 tbs garlic powder.
2 tbs onion powder.
1 tbs thyme.
1 tbs oregano.
1 tbs paprika powder.
1 tbs mustard powder.
2 tbs chili powder.
 
Dry rub and bake in oven for 2h at 175 degrees Celsius.
 

Looks great, is that your special 'pointing ' amulet?
[emoji106]

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[PoorSucker]

3 hours ago, roo860 said:

 

Looks great, is that your special 'pointing ' amulet?


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PhraSomdej WatRakhang , classified condition C.

Class A goes for 2+  million baht.

 

[Naam]

49 minutes ago, PoorSucker said:

PhraSomdej WatRakhang , classified condition C.

Class A goes for 2+  million baht.