What are you eating? (food porn)

[roo860]

PhraSomdej WatRakhang , classified condition C.
Class A goes for 2+  million baht.
 

The mystical power of the Thai amulet holds no bounds, that wonderful looking piece of meat must have had some heavenly intervention.
[emoji106]

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[tutsiwarrior]

chopped up a head of white cabbage tonight and then:

 

https://www.onceuponachef.com/recipes/greek-yogurt-dressing.html

 

used about 12oz of homade plain yogurt and increased the other ingredients to suit...used red wine vinegar from makro, no lemon or dill...turned out just right, keep in the fridge to snack on fer a couple of days...lots nicer than a mayo dressing, just right with some flat bread...

 

had some cukes that I had sliced thinly to use this:

 

https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic?action=click&module=Collection Page Recipe Card&region=Our Best Summer Potluck (or Picnic) Recipes&pgType=collection&rank=15

 

but when I salted the sliced cukes in an attempt to remove excess moisture the result after rinsing was too salty to use and had to dump the lot (before preparing the dressing, fortunately)...to remove the moisture best to slice length wise and remove the seeds and surrounding loose pulp which is what I usually do...anyone know what the trick with the salt is to give an edible result?

 

gonna get some dough started tonight for the 'no knead bread' that I described earlier...only got about 3/4 tube of pate/liverwurst left from the changwat, gonna havta slather the bread with the local unsalted butter when it finishes...

 

almost finished with the US style spaghetti with meat sauce...got 1lb of ground beef left, gonna get some red kidneys soakin' fer chili and beans ('chilli con carne'), also good fer 3 days and always better after a day in the fridge...head down to the market tmw morning to get toms and garlic...

 

(and just as tutsi passes the corner shop on the way to the market the teenaged shop assistant with the cute butt that I admire emerges, hitches up her tight jeans, smiles and calls: 'hellooooo!...'...oh, a life in pursuit of culinary excellence in rural Thailand...)

 

 

[mogandave]

For those of an interest the Thailand 2017 "Food & Hotel" show is going on now at the BITEC...

Lots of vendors, plenty of free samples. I recommend the "Belgian Fries" booth (fries), the "California Real Cheese" booth (pizza) and the USA Beef booth (ribeye)

Lots of importer and domestic wine as well.


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[tutsiwarrior]

I just put the red kidney beans on to boil fer the chili and gettin' ready to turn out the fermented (18hrs) 'no knead' dough for the second stage of rising (2 hrs after folding over once)...went to the market with the step daughter and the niece to do a general household shopping and found that the pork vendors have got a grinder available that I hadn't noticed before for a fresh ground product unlike the frozen stuff in the bins at tescos; at the market ye have it ground to order...we took the pickup as we needed to fill  4 x 5 gallon bottles from the water machine up the road in the village, excellent quality and cheap as chips...

 

was missin' seeing my little shop girl with the nice butt then remembered that I needed ciggies and vodka and had the step daughter stop the pickup as we passed the corner shop after gettin' the water...and as I walked thru the door there she was behind the cash register, she saw me comin' and hitched up her jeans, pirouetted and said: 'helloooo!'...beautiful smile as well...

 

the niece was with me and observed all this and narrowed her eyes, folded her arms and frowned...they're both about the same age and splendidly equipped but that's another story...she still helped with my groceries when we got home and insisted on carrying my 5 gallon water bottle herself, bless her heart...

 

 

[Michaelaway]

Sunday afternoon, time to try something new:

Chicken-Yogurt "Gyros" Recipe:

Pound down, and then marinate boneless, skinless thighs in yogurt-garlic-spices mixture for 3 hrs.- overnight before cooking- @ 200-250 degrees C. for an hour, rotating every 15 minutes, until golden and browned over. After cooking, saw off slices/bits of the outer layers and then broil or pan-fry them before serving. We had Greek salad with olives and feta, pita & hummus.

[U235]

3 hours ago, Michaelaway said:

Sunday afternoon, time to try something new:

Chicken-Yogurt "Gyros" Recipe:

Pound down, and then marinate boneless, skinless thighs in yogurt-garlic-spices mixture for 3 hrs.- overnight before cooking- @ 200-250 degrees C. for an hour, rotating every 15 minutes, until golden and browned over. After cooking, saw off slices/bits of the outer layers and then broil or pan-fry them before serving. We had Greek salad with olives and feta, pita & hummus.

Yummy!

 

The onion(?)- potato-skewer construction is original I must admit  

 

I used to make it on a rotating chicken grill in the oven.

 

Tonight I'll make a dish with asparagus and used the hard parts to make the base of a tomato soup. Always nice with some Emmental cheese in it.

 

 

 

[tutsiwarrior]

there is an excellent pork gyros recipe that I had posted earlier:

 

https://cooking.nytimes.com/recipes/1018793-pork-gyros

 

it turned out a treat...check out the fresh pork at the market, very nice and will set yer imagination aflame...

 

that tomato soup looks mighty nice but I been thinkin' about the cauli and potato soup that I posted previously:

 

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

 

very nice the last time I made it and always had it in mind to make again soon...and now I got the 'no knead' bread available'...hog heaven fer at least 2 days...

 

just finishin' up the last of the chili and beans and thinkin' about the cauli soup tmw...OR, got some soft, fresh wheat noodles from the market and thought about the usual prep with marinated fresh firm tofu from the market:

 

https://gentlemanlytomato.wordpress.com/2010/12/02/top-10-best-tofu-marinades/#Spicy-Asian-Tofu

 

(see 'spicy asian tofu'; mirin and rice wine vinegar available at makro, the mirin does the trick)

 

and some stirred fried broccoli like I usually do with the dry wheat noodles...these soft ones look really inviting...

 

au midi du monde with endless possibilities...and with most ingredients available at yer local trad. market...

 

 

 

 

Edited September 10, 2017 by tutsiwarrior

[U235]

This ain't IKEA

 

"Köttbullar" (Swedish meat balls in a cream sauce)

 

 

 

[Naam]

23 hours ago, tutsiwarrior said:

marinated fresh firm tofu

definition of "TOFU" according to Naam's Encyclopedia Germanica "Terribly Overall Fücked Up" product 

[Skeptic7]

41 minutes ago, Naam said:

definition of "TOFU" according to Naam's Encyclopedia Germanica "Terribly Overall Fücked Up" product 

Tofu...according to (f)actual nutritional info...

 

Tofu is an excellent source of protein and contains all eight essential amino acids. It is also an excellent source of iron, calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. It has zero cholesterol and is naturally low in fat and calories.

 

Very versatile, if prepared properly it can take on various textures desired for different recipes and absorb the flavors of the ingredients with which it's cooked and seasoned...so it's not always just the bland, soft, white, mushy substance that automatically comes to mind of those uninformed.

[billd766]

I made a cumberland sausage casserole today.

 

I used 4 Cumberland sausages from Makro

some smoked bacon bits

2 potatoes

1 carrot

1 onion

5 garlic

about 250 ml of red wine

salt and pepper

1 Knorr beef stock cube

 

I gently fried the sausages and cut each into 4 parts

Fried the onion and garlic

Boiled the spuds and the carrots

Chucked the sausages, onion and garlic into a big saucepan with the spuds and carrot

Then put in the red wine after a "taster" to see if it was OK

Added the salt, pepper and beef stock cube and the bacon bits as an afterthought

Let it simmer for about an hour

 

There was plenty for one meal and enough for lunch tomorrow as well.

 

 

[Morch]

6 minutes ago, Skeptic7 said:

Tofu...according to (f)actual nutritional info...

 

Tofu is an excellent source of protein and contains all eight essential amino acids. It is also an excellent source of iron, calcium and the minerals manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. It has zero cholesterol and is naturally low in fat and calories.

 

Very versatile, if prepared properly it can take on various textures desired for different recipes and absorb the flavors of the ingredients with which it's cooked and seasoned...so it's not always just the bland, soft, white, mushy substance that automatically comes to mind of those uninformed.

 

I know it isn't always the "bland, soft, white, mushy substance". The Mrs. pulled this trick several times, especially during the dreaded vegetarian festival (which, btw, is almost upon us, I think). But, regardless of what I know, I'm better at eating tofu while not acknowledging its tofu. Tastes better this way. Same thing with yogurt and cheese. Just blank out reason and get on with it.

[tutsiwarrior]

I started putting tofu in stir fries in California 40 years ago...my partner at the time only ate chicken and fish as she had a health episode that scared her...just useta throw it in with veges, onion, garlic and soy sauce...always had plenty of everything in CA...never did use any of that 'soy protein' stuff...

 

the fresh tofu at the local market is firm and very nice (was able to buy the exact same stuff at local markets in Vietnam) and lends itself very nicely to marinating like in the marinade recipe that I posted previously...got some on the go now in the fridge that I shall stir fry with some broccoli and cooked noodles later on...gonna try some of those soft wheat noodles this time...the step daughter says to just dip in boiling water for a minute before the stir fry, gotta rinse/wash them thoroughly beforehand...have done this before with the dried wheat noodles and always turns out tip top...eat fer 2 days, etc...

 

 

[Skeptic7]

5 hours ago, Morch said:

 

I know it isn't always the "bland, soft, white, mushy substance". The Mrs. pulled this trick several times, especially during the dreaded vegetarian festival (which, btw, is almost upon us, I think). But, regardless of what I know, I'm better at eating tofu while not acknowledging its tofu. Tastes better this way. Same thing with yogurt and cheese. Just blank out reason and get on with it.

If you say so...but still a versatile and healthy filler/substitute, regardless of ones opinion of it. Can even make a marvelous pumpkin pie with it...that guaran-effin-teed...no one could tell the diff! 

 

"dreaded vegetarian festival"??? YES...later than usual this year, Oct 20-28 and...

 

...absolute fave time of the year(!)...even though everyday is an awesome & bountiful vegan fest in our home.

[Morch]

5 hours ago, Skeptic7 said:

If you say so...but still a versatile and healthy filler/substitute, regardless of ones opinion of it. Can even make a marvelous pumpkin pie with it...that guaran-effin-teed...no one could tell the diff! 

 

"dreaded vegetarian festival"??? YES...later than usual this year, Oct 20-28 and...

 

...absolute fave time of the year(!)...even though everyday is an awesome & bountiful vegan fest in our home.

 

My point was that I sometimes can't tell the difference - and I like keeping it this way. If I'm eating tofu and happy thinking it's, say, pumpkin - I don't really want to know it's tofu. Ignorance is bliss and all that.

 

The vegetarian festival, although not always fully observed by the Mrs. comes with a couple of others Don'ts...the veg part isn't too bad, once you realize it's not the veg food of your childhood.

[tutsiwarrior]

I 'discovered' tofu when I went with a pal to a mom&pop japanese restaurant in Pasadena in the late 60s before vegetarianism became a political statement...the food was cheap, on par with a cheap mexican meal and I felt good afterwards, nicely sated...jap food became a habit and I looked to see how tofu was used in the various dishes, no stir fry but in nabe soups and noodle stuff...later I thought that the firm tofu might taste good in stir fries as it picks up flavor from the other ingredients, good with lotsa garlic and onions, tamari sauce etc...

 

I found the tofu marinade recipes only recently...and it's a plentiful, cheap (10baht per 200g block) local ingredient...the tofu vendor at our market isn't bad to look at either but that's another story...she also sells lovely fresh bean sprouts...

 

 

Edited September 12, 2017 by tutsiwarrior

[tutsiwarrior]

WATCH OUT with the fresh soft wheat noodles from the market...I was told to wash them thoroughly and immerse in boiling water for only a minute....

 

dumped the noddles into the colander and started washin', lookin' to see if the tap wash water was clear like with beans/pulses...after 2 - 3 minutes still runnin' milky and then looked in the colander and the noodles had started to dissolve! what a mess; had to dump them...there must be a secret somewhere...grabbed a pack of dried noodles and carried on...

 

stir fried the broccoli and then threw in the marinated tofu...the marinade had been sittin' fer a couple of days as I got distracted...on contact with the wok the previously firm tofu disintegrated but I soldiered on...added the cooked noodles and the sauce and ended up with a tofu version of 'noodles alfredo'...

 

tasted OK...will havta see what it tastes like tmw...

 

 

[tutsiwarrior]

had some of the tofu 'noodles alfredo' which was OK the next day but dumped the rest as I now turned my attention to the curried cauli and potato soup:

 

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

 

this is very simple to make and the ingredients are everywhere...and now I have the 'no knead' bread available to wallop that mother...

 

(an emaciated tramp approaches the Joad family campfire with a crust of bread where Ma Joad is tending a meager stew of lard and withered vegetables : 'that looks mighty fine ma'am, you mind iffn I wallop my bread?' 'sure, son, sure...'....

 

a rebellious tutsi is 11 y.o. at the supper table and is walloping his bread: 'tutsi, please use a spoon...' 'I don't gotta...John Steinbeck sez that walloping bread is OK an' he gots a Nobel Prize...'

 

tutsi's dad, 6'4" 180lbs, has become silent...he is known to become extremely unpleasant when he detects any parental disrespect...)

 

 

[tutsiwarrior]

I can't recommend that curried cauli and potato soup more strongly, and it is so easy to make...when it was ready I wolfed half without any bread...

 

today with half of the soup I looked in the fridge to see what was left, 4 spuds and a green 'bell' pepper (capsicum), time to head to the market again...and I had been lookin' at a recipe earlier on the guardian.uk for 'colcannon with smoked trout'...yeah, right, like we got tons of smoked trout in central Thailand and 'colcannon' is just mash with bits in it...and then, flash! mash with garlic, onion and finely chopped green pepper! with the leftover soup and bread, a feast...

 

a trip to the market has been organized fer tmw with the usual crew and I visualize my dear niece (who I've known since she was 6 y.o.) with arms folded and hip cocked: 'uncle tutsi, if you stop to admire that shop girl's behind again I shall be annoyed...'

 

 

[grollies]

Best fish & chips in Thailand. Accompanied by salt and malt vinegar.

 

[grollies]

......and peas, obviously

[billd766]

16 hours ago, grollies said:

Best fish & chips in Thailand. Accompanied by salt and malt vinegar.

 

 

What are those green things?

 

They should be mushy or minty peas really.

 

The best fish and chips that I have had in Thailand was at the Bus Stop bar a couple of hundred metres up on the right side of Soi Nana and I got them without peas.

 

I hate garden peas. Processed cold from the tin in the fridge, mushy or minty peas are OK.

 

[Naam]

10 minutes ago, billd766 said:

I hate garden peas.

i like them and i don't understand why anybody would be raving about fish and chips or... toefoo. but then... i don't have to understand everything 

[roo860]

Best fish & chips in Thailand. Accompanied by salt and malt vinegar.
 

Was Stevie Wonder the chef?

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[mogandave]

Garden peas are great if they're frozen, canned, not so much...


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[grollies]

1 hour ago, billd766 said:

 

What are those green things?

 

They should be mushy or minty peas really.

 

The best fish and chips that I have had in Thailand was at the Bus Stop bar a couple of hundred metres up on the right side of Soi Nana and I got them without peas.

 

I hate garden peas. Processed cold from the tin in the fridge, mushy or minty peas are OK.

 

Can't you read?

[grollies]

37 minutes ago, roo860 said:

 

Was Stevie Wonder the chef?

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No, my wife but I'll pass on your critique, thank you. I notice this topic is littered with posts of your culinary expertise.

[tutsiwarrior]

if there are peas at all they should be mushy but grollies' wife probably never had to endure livin' in the east midlands so she should be excused...

 

did this one again but split and cored the cukes to remove seeds and mushy pulp instead of the sprinkled salt business to remove moisture:

 

https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic?action=click&module=Collection Page Recipe Card&region=Our Best Summer Potluck (or Picnic) Recipes&pgType=collection&rank=15

 

tasted pretty good when I set in the fridge to chill...all ingredients handy at yer local market (substituted flaked red pepper fer cayenne)...where we went yesterday with step daughter and niece fer a big shopping...and the niece didn't havta worry about the shop girl this time as she was wearing a new pair of butt high cut offs and my attention was glued walkin' 2 steps behind...

 

these country girls don't know what they do...

 

 

[Naam]

3 minutes ago, tutsiwarrior said:

she was wearing a new pair of butt high cut offs and my attention was glued walkin' 2 steps behind...

pictures!

[tutsiwarrior]

what? how can one be expected to fumble with a camera when one is confronted with 'poetry in motion'...?

 

and I should mention that my other niece about the same age was just here with her 2 week old son, aglow with new motherhood and my heart melted...

 

just so that folks don't get the wrong idea...(cough, splutter...)