12 minutes ago, tutsiwarrior said:

and lets not fergit nopalitos with scrambled eggs...I useta get the ones inna jar, a guaranteed aphrodisiac...get outta bed nekkid, whip up the food in the kitchen with tortillas and down it quickly with the previous night's beloved...with the last mouthfuls staring at each others' nekkidness then tumbling back into the bedroom, not to emerge until the afternoon...

 

'whew, I'm hungry again...' 'dunno, I ain't got no money, do yew?'

It ain't that kinda porn...

2 hours ago, Naam said:

need some advice on locally available mushrooms. my supply of good tasting mushrooms from Europe is limited. that's why i tried half a dozen kinds (fresh and dried) locally sold. except for the Nipponese Shit-ake (nomen est omen because they really stink like shit) whatever i tried has zero, zilch, nada taste.

any advice/comments highly appreciated.

 

the local mushrooms are tasteless on their own unlike their european cousins...they sorta absorb the flavor of whatever they're cooked with, sorta like tofu; garlic, onions and different cooking sauces...nice and crunchy...

 

plenty of fungi at the local market and this and that at tescos...ye havta be prepared to experiment a bit...good inna stir fry...but I'd stay with the fresh ones only...the dried ones I've never been able to render edible...

 

 

Edited December 6, 20178 yr by tutsiwarrior

2 minutes ago, Ruffian Dick said:

It ain't that kinda porn...

 

tutsi is a food pornographer...

 

 

On 12/5/2017 at 6:48 PM, grollies said:

Missus caramalizes onions and chucks 'em in. Tutzi do you do this? Great curry.

 

sounds interesting but maybe a bit too rich with the coconut milk...but the addition of the chicken may compensate...gonna havta confer with the step daughter...a curry would have more than just chiles and coconut milk, seems to me...

 

aw, hell...I got some chicken breast in the freezer and my black bean soup today came to nought...gonna try it! upward and onward!

 

edit: 'Coconut milk and prik geng paste, plus chicken, potato and onions'.

 

this sounds like the suggested preparation on the packet of Lobo green curry paste which is quite nice on it's own but I haven't made it in a while...the coconut milk plays hell with the digestion these days...

 

 

Edited December 6, 20178 yr by tutsiwarrior

7 hours ago, Naam said:

need some advice on locally available mushrooms. my supply of good tasting mushrooms from Europe is limited. that's why i tried half a dozen kinds (fresh and dried) locally sold. except for the Nipponese Shit-ake (nomen est omen because they really stink like shit) whatever i tried has zero, zilch, nada taste.

any advice/comments highly appreciated.

You can get Portobello mushrooms for a very decent price at Makro. Great little recipe is to turn them upside-down, add some sesame oil sprinkle with salt & pepper, then bake in oven or roast on a pan. Excellent for breakfast with bacon.

Gordon Ramsay's home cooking program can be downloaded from TPB, great way to get some kitchen inspiration.

 

 

7 hours ago, tutsiwarrior said:

the local mushrooms are tasteless on their own unlike their european cousins...they sorta absorb the flavor of whatever they're cooked with

then i will forget mushrooms, doesn't make sense for me to use them.

2 hours ago, ExpatOilWorker said:

Portobello mushrooms for a very decent price at Makro

thanks, noted!

Macro sometimes carries other "foreign" mushrooms as well, think depending on branch. Essential to check well before buying, as can stay on the shelves for quite a while. Prices aren't too bad, if more than local ones. Them dry mushrooms need to be boiled/marinated/stewed before they go in a dish, and personally I find them rubbery no matter how they are prepared. What does seem to help with all them tasteless mushrooms is a bit of truffle oil, works wonders.

6 minutes ago, Morch said:

truffle oil,

Is it locally available at the Ma and Pa grocery stores and the mobile food trucks in the boonies where I live?

14 hours ago, tutsiwarrior said:

 

sounds interesting but maybe a bit too rich with the coconut milk...but the addition of the chicken may compensate...gonna havta confer with the step daughter...a curry would have more than just chiles and coconut milk, seems to me...

 

aw, hell...I got some chicken breast in the freezer and my black bean soup today came to nought...gonna try it! upward and onward!

 

edit: 'Coconut milk and prik geng paste, plus chicken, potato and onions'.

 

this sounds like the suggested preparation on the packet of Lobo green curry paste which is quite nice on it's own but I haven't made it in a while...the coconut milk plays hell with the digestion these days...

 

 

Yellow curry on the go tonight but with Penang paste as we've run out of yellow curry paste.

 

Simple ingredients

 

Chicken

Veg oil

Onion

Chillies

Curry paste

Potatoes

Coconut milk (fresh, hand-squeezed)

Salt

Pepper

 

You could add some garlic and tomatoes I suppose but why mess with perfection?

 

 

Green pesto, cheese and ham quesadilla. This is what I have for lunch, most days. 

 

The tortillas are from Tops. I've tried with other (much more expensive) tortillas from other supermarkets, but the one's from Tops are easily the best.

some mighty nice lookin' food on here lately...

 

with all the talk about chicken I fished (fished, geddit? yuk yuk yuk) around in the freezer and came up with a whole chicken breast...and then:

 

inna big pot fry a large chopped onion in neutral oil, then add garlic an ginger mashed together and stir a bit...add a generous amount of garam masala (where to get mail order garam masala?) and the local flaked red chile to taste and simmer with a splash of hot water...add 5 - 6 chopped local tomatoes and mix and simmer...add salt...mash the toms with a potato masher...

 

add 1lb+ of cubed chicken breast and stir and simmer...add 2 - 3 roughly cubed parboiled potatoes and chicken broth from a broth cube to cover and simmer until the chicken and the tatties are done...

 

not bad...I like a bit of chicken now and then...ye can mash up the tatties in the sauce for a nice effect...might wanna try a brekkie taco if ye got a chapatti or a flour tortilla handy...

 

 

3 hours ago, grollies said:

Yellow curry on the go tonight but with Penang paste as we've run out of yellow curry paste.

 

Simple ingredients

 

Chicken

Veg oil

Onion

Chillies

Curry paste

Potatoes

Coconut milk (fresh, hand-squeezed)

Salt

Pepper

 

You could add some garlic and tomatoes I suppose but why mess with perfection?

 

 

 

say, bro...that looks like my whirlpool cooker that ye got there...15 years of service and can't be beat!...a work horse...

 

probably one of the cheapest western style cookers that ye can buy and the oven works a treat as well...bread, pizza, meatloaf, baked marinated ribs, etc, etc...gas fired...

 

 

Edited December 7, 20178 yr by tutsiwarrior

2 hours ago, Timbob said:

Green pesto, cheese and ham quesadilla. This is what I have for lunch, most days. 

 

The tortillas are from Tops. I've tried with other (much more expensive) tortillas from other supermarkets, but the one's from Tops are easily the best.

Tortillas are so easy to make, why would you buy ready made?

All purpose flour (250gm), add a bit of fat (I use palm oil marge), add enough water to make a firm dough (a bit of salt if you like it), roll out as thin as you can on a well floured surface, then fry in a flat bottomed pan. About 15-20 mins to mix and fry 6.

Just now, MaeJoMTB said:

Tortillas are so easy to make, why would you buy ready made?

All purpose flour (250gm), add a bit of fat (I use palm oil marge), add enough water to make a firm dough (a bit of salt if you like it), roll out as thin as you can on a well floured surface, then fry in a flat bottomed pan. About 15-20 mins to mix and fry 6.

I would like to see your attempt at the above quesadilla before you start lecturing on home made. Past results/info tell me you are not fussy.

1 minute ago, Rc2702 said:

I would like to see your attempt at the above quesadilla 

Don't like em, don't make em. I like Burritos, and in case you didn't see them earlier, here they are.

 

Just now, MaeJoMTB said:

Don't like em, don't make em. I like Burritos, and in case you didn't see them earlier, here they are.

 

That looks like a decent attempt to be fair and I like a few burnt bits too. Cannot be cooked right without a bit of a burn. Your input on home made food has not fell on deaf ears I can assure you and I've got the Mrs on the case for all things bread related at present. Just not happy with the bread selection. Keep posting please.

36 minutes ago, MaeJoMTB said:

All purpose flour

then it's not tortillas. corn flour has a specific taste.

then it's not tortillas. corn flour has a specific taste.

Would they not be corn tortillas with corn flour?

7 hours ago, Naam said:

then it's not tortillas. corn flour has a specific taste.

Most of the Mexican restaurants I visit (mainly in PI) have corn tortillas and flour tortillas as menu items.

I always preferred the flour tortillas.

8 hours ago, MaeJoMTB said:

Tortillas are so easy to make, why would you buy ready made?

The same reason I don't make my own pasta. Why bother? I guess I'm just lazy.

 

Yours do look good though. If Tops stopped selling this particular brand of tortilla then I may give it a go, because all the others I've tried just don't crisp up properly. 

35 minutes ago, Timbob said:

Yours do look good though. If Tops stopped selling this particular brand of tortilla then I may give it a go, because all the others I've tried just don't crisp up properly. 

I buy Old El Paso at Makro, usually 5-6 packs of ten at a time and freeze them. I keep one pack in the refrigerator.  They are only 8" but fit nicely in a non stick frying pan and can even be heated in the microwave for about 8 seconds. They are not frozen and are in the Mexican food area, at least in the Makro in Nakhon Sawan.  I've tried the frozen ones and, IMHO, they are garbage.  I do make my own but  It's nice to have them on hand for a quick and easy snack/meal.

13 minutes ago, wayned said:

I buy Old El Paso at Makro, usually 5-6 packs of ten at a time and freeze them. I keep one pack in the refrigerator.  They are only 8" but fit nicely in a non stick frying pan and can even be heated in the microwave for about 8 seconds. They are not frozen and are in the Mexican food area, at least in the Makro in Nakhon Sawan.  I've tried the frozen ones and, IMHO, they are garbage.  I do make my own but  It's nice to have them on hand for a quick and easy snack/meal.

The Old El Paso one's are about 220 to 250 baht for a pack of 6, which is way overpriced in my opinion. The ones I get from Tops are 89 baht for a pack of 10. Plus they are an inch bigger. They are not frozen, but chilled. But regardless of price I would still get the one's from Tops. I bought a couple of the Old El Paso packs back with me from the UK (for about £1 a pack) but they just don't crisp up as well. Of course, each to their own.

19 minutes ago, Timbob said:

The Old El Paso one's are about 220 to 250 baht for a pack of 6, which is way overpriced in my opinion. The ones I get from Tops are 89 baht for a pack of 10. Plus they are an inch bigger. They are not frozen, but chilled. But regardless of price I would still get the one's from Tops. I bought a couple of the Old El Paso packs back with me from the UK (for about £1 a pack) but they just don't crisp up as well. Of course, each to their own.

The ones I make cost around 1bht each and 3 minutes of my time.

Edited December 8, 20178 yr by MaeJoMTB

18 hours ago, Timbob said:

Green pesto, cheese and ham quesadilla. This is what I have for lunch, most days. 

 

The tortillas are from Tops. I've tried with other (much more expensive) tortillas from other supermarkets, but the one's from Tops are easily the best.

Jesus wept. When did you last have your cholesterol levels checked?

12 minutes ago, bazza73 said:

Jesus wept. When did you last have your cholesterol levels checked?

As it happens, never. Who are you... the food police?

 

Tough crowd here. I get it... I won't bother posting again unless it's handmade from scratch and/or healthy. 

 

 

4 minutes ago, Timbob said:

Tough crowd here. I get it... I won't bother posting again unless it's handmade from scratch and/or healthy. 

It's really easy to make stuff from scratch, saves money, is more healthy (less additives) and very satisfying.

About the only thing I buy ready made is pasta.

yeah...flour tortillas and chapattis are easily made from scratch once ye do a few batches and get in the rhythm...get yerself a big stainless mixing bowl (at yer local market) and use a large pestle for a rolling device...I useta think that flour was only available at makro but then looked and my corner shop has a whole shelf of the stuff (all purpose)...

 

http://www.geniuskitchen.com/recipe/flour-tortilla-recipe-204109?photo=326080

 

and @Timbob I don't think anyone's criticizing yer store bought tortillas...folks are just wantin' to make helpful suggestions...keep on posting...

 

 

Edited December 8, 20178 yr by tutsiwarrior

It's really easy to make stuff from scratch, saves money, is more healthy (less additives) and very satisfying.
About the only thing I buy ready made is pasta.

I buy ready made butter

2 hours ago, Timbob said:

As it happens, never. Who are you... the food police?

 

Tough crowd here. I get it... I won't bother posting again unless it's handmade from scratch and/or healthy. 

 

 

No, not the food police. Just astonished someone could eat those every day without unpleasant consequences.