tutsiwarrior Posted October 2, 2017 Share Posted October 2, 2017 29 minutes ago, billd766 said: I have used several recipes from the NYT website and lots from BBC Food, Hairy Bikers, Taste.com.au, Delia online and many others without any problems. I mainly use them for myself but if I do post them somewhere online I always credit where I got it from. yeah...I hear ye...the link URL usually indicates where the recipe comes from...NYT, BBC, guardian, etc...I would certainly never claim any of these creations as my own... except fer the recent aubergine and tomato pasta sauce which is a mishmash as I said...the individual recipes that I looked at had so many extraneous ingredients not available locally that a bit of distillation was required...and, as it turned out it is just a simple pasta sauce with some substitutions to suit the local availability... as a matter of fact I had looked in the fridge and saw that I only had the eggplant and some tomatoes available and then thought: 'hmmm...what next?' and then looked on google... and then, western ingenuity prevailed... some movie director stole my kitchen mojo years ago and used it in his fabulously successful film... 2 Link to comment Share on other sites More sharing options...
Skeptic7 Posted October 5, 2017 Share Posted October 5, 2017 Vegan banana cupcakes! Don't ask! Easier to just buy some at Topps or 7-11 during the Veg Fest, if so inclined. GF baking for the first time. Made enough for our entire building! Will be giving most away tomorrow. Last thing we need is 4 dozen cupcakes and 3 whole banana cakes sitting around here beckoning me! 1 Link to comment Share on other sites More sharing options...
grollies Posted October 6, 2017 Share Posted October 6, 2017 This morning eggs and home cure bacon. I forgot the HP sauce in the cupboard arghh. 2 Link to comment Share on other sites More sharing options...
wayned Posted October 6, 2017 Share Posted October 6, 2017 This morning escargot in garlic butter and homemade french bread! 2 Link to comment Share on other sites More sharing options...
Michaelaway Posted October 6, 2017 Share Posted October 6, 2017 No pics, no porn... 1 Link to comment Share on other sites More sharing options...
grollies Posted October 6, 2017 Share Posted October 6, 2017 1 hour ago, Michaelaway said: No pics, no porn... Yeah, well last time I posted pictures all I got was a load of abuse so you'll have to use your imagination from now on. 1 1 Link to comment Share on other sites More sharing options...
Michaelaway Posted October 6, 2017 Share Posted October 6, 2017 5 hours ago, grollies said: Yeah, well last time I posted pictures all I got was a load of abuse so you'll have to use your imagination from now on. Hey, I was 'jes joking. I figure most of us who like to cook want to see what other farangs are whipping up in their kitchens; that's why this thread is so popular. And, Groll, don't let the chronic abusers get you down; cook & post pics of anything you want! Some food (posted by you, me or anybody else) might not be to everyone's personal taste, but we're all free here to create, enjoy & show others whatever we like... and it's interesting. If anyone doesn't approve, that's their problem. I'd say: If you haven't got anything nice to say... don't say anything. 2 Link to comment Share on other sites More sharing options...
grollies Posted October 7, 2017 Share Posted October 7, 2017 19 hours ago, Michaelaway said: Hey, I was 'jes joking. I figure most of us who like to cook want to see what other farangs are whipping up in their kitchens; that's why this thread is so popular. And, Groll, don't let the chronic abusers get you down; cook & post pics of anything you want! Some food (posted by you, me or anybody else) might not be to everyone's personal taste, but we're all free here to create, enjoy & show others whatever we like... and it's interesting. If anyone doesn't approve, that's their problem. I'd say: If you haven't got anything nice to say... don't say anything. Ok, just for you. Bear in mind this is a trial run on the bacon so this time doesn't include beans, mushrooms and hash browns. But the bacon is good. 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 7, 2017 Share Posted October 7, 2017 3 hours ago, grollies said: Ok, just for you. Bear in mind this is a trial run on the bacon so this time doesn't include beans, mushrooms and hash browns. But the bacon is good. the bacon looks quite lean...what cut of pork did you use? US style streaky bacon uses pork belly which I can find in abundance and cheap in the market and was thinking of trying meself...what you have might be english 'back bacon'... I use the local supermarket bacon to make the occasional BLT (without lettuce) but it ain't very nice...sometimes use the bacon fat to make frijoles refritos but I'm cutting back to vegetable shortening now for most things...my ability to digest animal fat has diminished dramatically in the past few years...I can still manage full fat yogurt OK... Link to comment Share on other sites More sharing options...
grollies Posted October 7, 2017 Share Posted October 7, 2017 17 minutes ago, tutsiwarrior said: the bacon looks quite lean...what cut of pork did you use? US style streaky bacon uses pork belly which I can find in abundance and cheap in the market and was thinking of trying meself...what you have might be english 'back bacon'... I use the local supermarket bacon to make the occasional BLT (without lettuce) but it ain't very nice...sometimes use the bacon fat to make frijoles refritos but I'm cutting back to vegetable shortening now for most things...my ability to digest animal fat has diminished dramatically in the past few years...I can still manage full fat yogurt OK... To be honest I don't know but it looked a good chunk of pork to try. I've tried belly pork make streaky bacon but it's too fatty for me. I've got a couple of pork suppliers, one I get full racks of ribs for BBQ ribs (I don't like those short rib pieces normally supplied). The other organic guy I'll be getting proper cuts for back bacon now I've got the cure right. We've just pruned some mango trees and might try making a smoker using the wood for smokey bacon 1 Link to comment Share on other sites More sharing options...
Naam Posted October 7, 2017 Share Posted October 7, 2017 32 minutes ago, tutsiwarrior said: what you have might be english 'back bacon'... ...which some Americans call Canadian bacon. 2 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 7, 2017 Share Posted October 7, 2017 (edited) today: green split pea dhal..cook the peas separately and prepare the usual dhal masala with spices and tomatoes also including a chopped carrot then combine and mash... I was at foodland on soi 5 in July and went crazy with the dried pulses, chickpeas, etc...my mate from California was visiting and stood there despairingly: 'tutsi, calm down, they're only goddam beans fer fcs sake...' when I got home I discovered that what I thought were green lentils were actually green split peas...I had been away too long and couldn't tell the difference... many years ago I wrote and said that was getting married and settling in a small town in Thailand and my same friend wrote back and said: 'oh, man....sounds like you've lost it and gone upriver to join Kurtz...' looks like he was right... Edited October 7, 2017 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
Michaelaway Posted October 7, 2017 Share Posted October 7, 2017 Charlie don't surf. 1 Link to comment Share on other sites More sharing options...
cornishcarlos Posted October 7, 2017 Share Posted October 7, 2017 On 01/10/2017 at 10:45 PM, mogandave said: I’ve been fishing for 55 years. As far as I can tell, fish smells like fish, but should not smell strong. Clear eyes are better than milky eyes.., I normally give up after about 3hrs if I've not caught anything... 55 years ? Change bait :) 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 7, 2017 Share Posted October 7, 2017 (edited) 5 hours ago, Michaelaway said: Charlie don't surf. I don't surf no more either, unfortunately...but if there were rideable waves within a day's drive I'd paddle out or die tryin'...in between lookin' at the veges at the market, of course... the split green pea dhal was tasty, got some now fer a coupla days (gotta make some chapattis)...been lookin' at a yogurt/dijon dressing for a potato salad tmw... https://cooking.nytimes.com/recipes/1013236-creamy-potato-salad-with-yogurt-vinaigrette ain't got no celery but I can live without it... Edited October 7, 2017 by tutsiwarrior Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 9, 2017 Share Posted October 9, 2017 and in my lonely midnight I had a hankerin' fer vegetable soup had been to the talat a couple of days before and had a fridge fulla vegetables and tofu and so I slept with images of heaped bowls of noodles with a steaming soup... mash up garlic, ginger and chiles in the mortar then inna big pot heat oil with 1/2 chopped yellow onion and saute...throw in the garlic mixture and cook some more...add a chopped carrot and a head of broccoli in florets and stir fry...then add a stock cube and a liter of water and soy sauce and rice vinegar to taste...simmer fer a bit and add cubed tofu, simmer...then add any leafy veg that ye got, I used a small shredded white cabbage, stir and take off the heat...I found a week old eggplant in the fridge and chopped and threw that in as well...check the soup broth and adjust accordingly with vinegar, soy, salt, pepper, etc... cook the wheat noodles (clear packet with the red lettering), rinse and then heap in a bowl and ladle the soup...and bob's yer uncle...store the left over noodles and soup for a meal the next day... tasted OK fer a first effort...believe I'l marinate the tofu in the usual way the next time... could also use cubed chicken breast or pork shoulder as well, I reckon... 1 Link to comment Share on other sites More sharing options...
mogandave Posted October 9, 2017 Share Posted October 9, 2017 I normally give up after about 3hrs if I've not caught anything... 55 years ? Change bait :)Bait? Link to comment Share on other sites More sharing options...
cornishcarlos Posted October 9, 2017 Share Posted October 9, 2017 1 hour ago, mogandave said: Bait? What you put on your hook to catch da fish :) Link to comment Share on other sites More sharing options...
meatboy Posted October 10, 2017 Share Posted October 10, 2017 3 hours ago, cornishcarlos said: What you put on your hook to catch da fish :) it also be what you got in your wallet to catch a hot dish. 1 Link to comment Share on other sites More sharing options...
billd766 Posted October 10, 2017 Share Posted October 10, 2017 2 hours ago, meatboy said: it also be what you got in your wallet to catch a hot dish. So that is the reason I can't catch a hot dish. Cos I aint got no money, honey. (Courtesy of the Big Bopper) https://www.youtube.com/watch?v=4b-by5e4saI Link to comment Share on other sites More sharing options...
Morch Posted October 10, 2017 Share Posted October 10, 2017 7 minutes ago, billd766 said: So that is the reason I can't catch a hot dish. Cos I aint got no money, honey. (Courtesy of the Big Bopper) https://www.youtube.com/watch?v=4b-by5e4saI But you can make do with the bare necessities. 1 1 Link to comment Share on other sites More sharing options...
mogandave Posted October 10, 2017 Share Posted October 10, 2017 it also be what you got in your wallet to catch a hot dish.Yellowtail is a great species to target... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 12, 2017 Share Posted October 12, 2017 the broccoli salad again https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?action=click&module=Collection Band Recipe Card®ion=No Grill%3F No Problem%3A A Menu for An Indoor Cookout&pgType=supercollection&rank=2 but this time I threw in some cored and sliced cukes and mixed with the same dressing and it was delish...keep in the fridge and munch on during the day with a couple of quartered toms separately with a pinch of salt... it's weird, these days if I don't get any uncooked vegetables with dressing I begin to feel that there is a deficiency of some sort...especially after a day or two... wake up one morning to find my limbs composed of vegetable matter...Kafka emerges in rural SE Asia... 1 Link to comment Share on other sites More sharing options...
Naam Posted October 22, 2017 Share Posted October 22, 2017 one down, two more to go 1 Link to comment Share on other sites More sharing options...
Naam Posted October 22, 2017 Share Posted October 22, 2017 On 10/13/2017 at 1:14 AM, tutsiwarrior said: it's weird, these days if I don't get any uncooked vegetables with dressing I begin to feel that there is a deficiency of some sort...especially after a day or two... for me a must everyday but i call it "salad". 1 Link to comment Share on other sites More sharing options...
Destiny1990 Posted October 22, 2017 Share Posted October 22, 2017 Nomore food porn for u guys because Sugar tax is cumming. Link to comment Share on other sites More sharing options...
Naam Posted October 22, 2017 Share Posted October 22, 2017 3 minutes ago, Destiny1990 said: Nomore food porn for u guys because Sugar tax is cumming. we'll somehow manage to live with sugarless sausages and ham Link to comment Share on other sites More sharing options...
Destiny1990 Posted October 22, 2017 Share Posted October 22, 2017 4 minutes ago, Naam said: we'll somehow manage to live with sugarless sausages and ham Soon they will add the salt tax as well. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 23, 2017 Share Posted October 23, 2017 Broccoli and potato soup this is a nice one, akin to the cauli and potato soup that I posted before but no curry spices...sear the broc in some oil then set aside and cook the tatties with onions, garlic and some red chile flakes and black pepper and a quart of water and then mix...real simple... the butter makes it rich sorta like Julia Child and next time I'll use olive oil...leave out the lemon juice and substitute a splash of white vinegar...I prefer that to lime juice... 'flaky sea salt'??? parmesan???...sheesh... I used 2 heads of broccoli (about a 1/2 kilo) and 3 large potatoes... INGREDIENTS ` ½ cup olive oil, plus more as needed 2 heads broccoli (about 2 pounds), separated into small florets, stems peeled and diced 2 ½ teaspoons kosher salt, more to taste 2 tablespoons unsalted butter 1 large Spanish onion, diced 5 cloves garlic, chopped ½ teaspoons black pepper, more for finishing ¼ teaspoon red pepper flakes ½ pound potatoes, peeled and thinly sliced ¼ teaspoon finely grated lemon zest 1 ½ tablespoons fresh lemon juice, more to taste Grated Parmesan, to finish Flaky sea salt, to finish PREPARATION In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside. Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes. Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt. 1 Link to comment Share on other sites More sharing options...
Popular Post tutsiwarrior Posted October 27, 2017 Popular Post Share Posted October 27, 2017 tonight, curried cauliflower and potatoes...I posted a number of different ways to prepare this also including cooked chickpeas...I've been making this since the 80s using Roz Denny's recipe from 'Rice beans and pasta' from the Sainsbury's Recipe Library... Roz uses fenugreek seeds which is a secret ingredient but not available in Thailand but I've got some that I brought home from saudi...gives it a whole different flavor... for a medium cauli and 2 large potatoes in a soup pot: one large chopped onion fried in 1/4 cup of neutral oil until translucent...add half head of garlic mashed with heaping tsp grated ginger and chiles to taste in mortar (mashing the garlic, ginger and chiles together is the best way I've found and they are a common mixture for curries), stir for a minute or two, then add (heaped tsps): 2 tsp ground cumin 1 tsp tumeric 1 tsp ground coriander 1 tsp sweet paprika (optional) 1 tsp fenugreek seeds (optional) stir fer a bit, add a splash of hot water if it begins to stick to the pot... add 3 or 4 roughly chopped thai tomatoes, mix and simmer for a bit until the toms break down...splash more water if necessary... toss in the cauli in florets and roughly cubed tatties and mix and simmer fer a minute, add a splash of water if necessary... add chicken broth from a cube to cover the veges, adjust salt and pepper and cook until the veges are done... mmmm, good...with the tatties ye don't need rice, bread or etc...ye can add flaked coconut and yogurt at the end but I prefer not...excellent in the fridge the next day... sounds complicated but it's not; I can have all the ingredients simmering in less than 30mins (including washing and chopping, multi - task when things are in the pot) and ready to eat in less than an hour...what ye gotta do is think about the preparation before hand, 'grok it' so to speak, and then when you have all ingredients assembled it runs right off yer fingers like Chopin with Claudio Arrau... hookin' down the cauli and tatties right now with Nocturne #3 on the box...nice glissandos.... 3 Link to comment Share on other sites More sharing options...
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