What are you eating? (food porn)

[CLW]

Had a Burger King XT burger last month. The one with the fried onions is fantastic. Best franchised burger I've ever eaten. McDonald's, forget it.
 
Going to Chon Buri this weekend, might treat myself again [emoji2].

About best franchise...
Have you ever tried Texas fried chicken here?
I have and since then I refuse to eat chicken from KFC.
TFC ways better and really delicious

[janclaes47]

Just now, CLW said:

About best franchise...
Have you ever tried Texas fried chicken here?
I have and since then I refuse to eat chicken from KFC.
TFC ways better and really delicious

 

Never seen or heard about Texas fried chicken, but I never needed and excuse to refuse eating KFC crap.

[vogie]

8 minutes ago, grollies said:

@vogie I've cured bacon three times, once using a dry rub, second time a wet cure and third time back to dry rub. I found the dry rub best but I'm struggling with the right cut of meat. I've used belly pork type cut previously.

 

I dry cure with salt, ground pepper, honey and, tried once, celery (for preservative properties).

 

Last time the bacon cooked a bit hard and salty. Soak well after dry cure maybe....? 24 hours...?

 

What cut do you use and do you order it especially if not a standard cut? I have a pork supplier who can give me different cuts of meat maybe.

 

Yours must be good if you've invested in a slicer.

Never tried dry cure, but wet cure is so easy, I use a very basic recipe, can cure it for up to 10 days. The slicer was about 4000baht, it's not as efficient as the ones the pro's use, the blade turns quite slowly, so the bacon has to be put in the freezer for about 1 -1.5 hours before slicing, just so the meat is hardish on the outside but not frozen for ease of slicing.

[grollies]

17 minutes ago, vogie said:

Never tried dry cure, but wet cure is so easy, I use a very basic recipe, can cure it for up to 10 days. The slicer was about 4000baht, it's not as efficient as the ones the pro's use, the blade turns quite slowly, so the bacon has to be put in the freezer for about 1 -1.5 hours before slicing, just so the meat is hardish on the outside but not frozen for ease of slicing.

Ooooohhh, you're not giving much away there vogie.

[grollies]

25 minutes ago, CLW said:

About best franchise...
Have you ever tried Texas fried chicken here?
I have and since then I refuse to eat chicken from KFC.
TFC ways better and really delicious

KFC, Chesters, TFC, 5 Star, keep 'em all. My missus does the best fried chicken ever, hands down beats them all.

 

Now I need to perfect my burger bun and my life is complete (apart from the bacon @vogie).

[grollies]

Chicken burger:

 

Toasted bun

Mayo

Ketchup

Mustard (English)

Crispy chicken

Lettuce

Tomato

Cheese (the crap American plastic cheese)

Bacon (crispy @vogie!!!!! - I ain't gonna leave you alone 'till you come across with your recipe ).

 

[vogie]

13 minutes ago, grollies said:

Ooooohhh, you're not giving much away there vogie.

I cannot, you have only 5 dots?. What do you want to know?

[vogie]

7 minutes ago, grollies said:

Chicken burger:

 

Toasted bun

Mayo

Ketchup

Mustard (English)

Crispy chicken

Lettuce

Tomato

Cheese (the crap American plastic cheese)

Bacon (crispy @vogie!!!!! - I ain't gonna leave you alone 'till you come across with your recipe ).

 

Ah, I get it now. 1 cup salt, 1 cup sugar and and 1 teaspoon of curing salt, 2 litres of water or 3 if you wish. I told you it was simple, it still tastes delicious.

[grollies]

13 minutes ago, vogie said:

I cannot, you have only 5 dots?. What do you want to know?

Arghh....but....you know what is funny? When I just checked your profile (you 6-dotter you), the top Google ad was for depression . That was me until I read your post above.

Edited January 10, 2018 by grollies

[grollies]

6 minutes ago, vogie said:

Ah, I get it now. 1 cup salt, 1 cup sugar and and 1 teaspoon of curing salt, 2 litres of water or 3 if you wish. I told you it was simple, it still tastes delicious.

OK, thanks, so where do you get your curing salt and what cut do you use?.....please.

[vogie]

1 minute ago, grollies said:

Arghh....but....you know what is funny? When I just checked your profile (you 6-dotter you), the top Google ad was for depression . That was me until I read your post below.

I will really depress you now, I make my own breadcakes too, the only thing I don't do is lay my own eggs. Bacon and egg sandwich every morning, you only live once. Here's the breadcakes.

 

[vogie]

6 minutes ago, grollies said:

OK, thanks, so where do you get your curing salt and what cut do you use?.....please.

I found the supplier for the curing salts on ThaiVisa, Thai Artisan Foods [email protected].

As for the cut I go to the market and the lady has wrapped pork in her fridge, about 1kg. I am going down tomorrow to get a couple of more joints, I will be more exact tomorrow, I think it's back, but don't quote me. I will take a photo of the joint and repost tomorrow. The trouble is my wife has just found out how delicious bacon is and now I'm into mass production.

[grollies]

17 minutes ago, vogie said:

I found the supplier for the curing salts on ThaiVisa, Thai Artisan Foods [email protected].

As for the cut I go to the market and the lady has wrapped pork in her fridge, about 1kg. I am going down tomorrow to get a couple of more joints, I will be more exact tomorrow, I think it's back, but don't quote me. I will take a photo of the joint and repost tomorrow. The trouble is my wife has just found out how delicious bacon is and now I'm into mass production.

Mate, thank you for the info. Step son, Thai but 8 years driving Challenger tanks British Army keeps eating it all. A photo of your cut would be great.

[grollies]

31 minutes ago, vogie said:

I will really depress you now, I make my own breadcakes too, the only thing I don't do is lay my own eggs. Bacon and egg sandwich every morning, you only live once. Here's the breadcakes.

 

You b@£7@4d

[Ulysses G.]

I enjoy the McDonald's breakfasts and biscuits. In America you can get them all day. I don't mind a Big Mac every now and again, although after 50+ years eating them, they are not exciting anymore. When I first moved to Thailand, we used to pray for a McDonald's in Chiang Mai and that would be the first stop in Bangkok. Expats are spoiled nowadays.

Edited January 10, 2018 by Ulysses G.

[Naam]

16 hours ago, vogie said:

Never tried dry cure, but wet cure is so easy, I use a very basic recipe, can cure it for up to 10 days. The slicer was about 4000baht, it's not as efficient as the ones the pro's use, the blade turns quite slowly, so the bacon has to be put in the freezer for about 1 -1.5 hours before slicing, just so the meat is hardish on the outside but not frozen for ease of slicing.

Vogie,

am i right to assume you slice the bacon and then cure it? if yes, how thick do you cut the slices?

[vogie]

17 minutes ago, Naam said:

Vogie,

am i right to assume you slice the bacon and then cure it? if yes, how thick do you cut the slices?

No I cure the bacon first, then slice, the secret of these cheap slicers (IMO) is to put it in the freezer after curing it for about 1 hour to 2 hourish, thus freezing from the outside, rather than taking it out of the freezer after a day or two and letting it defrost from the outside. The outer meat must be hardish, the inner can be soft. I have my slicer set to 3, whether that is mm not too sure. 

 

The meat below on the slicer has just been cured and ready to slice.

 

 

Edited January 11, 2018 by vogie

[billd766]

16 hours ago, vogie said:

I will really depress you now, I make my own breadcakes too, the only thing I don't do is lay my own eggs. Bacon and egg sandwich every morning, you only live once. Here's the breadcakes.

 

 

I use your bread recipe but I have modified it a bit to suit my tastes and that of some Aussie mates.

 

Like you I do my own bacon and also ham, sausages, burgers.

 

My honey and mustard dry cure bacon or ham is quite tasty if I say so myself.

 

There is a German restaurant up in Khampaeng Phet  called the Oasis where Mike has built a smoker. His smoked bacon is great so I am told and he also does leberwurst which IS good.

[vogie]

21 hours ago, grollies said:

Mate, thank you for the info. Step son, Thai but 8 years driving Challenger tanks British Army keeps eating it all. A photo of your cut would be great.

My wife asked the lady at the market where the cut came from and she said neck?

1st photo still in the wrapper, both packs weighed about 3kg and cost 470baht.

2nd photo out of the wrapping.

3rd photo in my cure ready for 10ish days in the fridge.

 

 

[siamcrut]

[grollies]

2 hours ago, vogie said:

My wife asked the lady at the market where the cut came from and she said neck?

1st photo still in the wrapper, both packs weighed about 3kg and cost 470baht.

2nd photo out of the wrapping.

3rd photo in my cure ready for 10ish days in the fridge.

 

 

Cheers vogie

[billd766]

2 hours ago, vogie said:

My wife asked the lady at the market where the cut came from and she said neck?

1st photo still in the wrapper, both packs weighed about 3kg and cost 470baht.

2nd photo out of the wrapping.

3rd photo in my cure ready for 10ish days in the fridge.

 

 

 

I use these drawings/photos and my wife explains to the pork lady what cut I want and if she doesn't have it then she rings her supplier and orders it and the dirver usually brings it to the house the next day.

 

For bacon I usually use belly pork or sometimes loin of pork from BigC at 109 baht/kg. For ham I order a whole hind leg, and get my wife to bone it, cut me a couple of kg skin on for a roast pork, she takes some for herself, takes the skin and makes pork scratchings and I use the rest ror bacon.

 

Our neighbours dog gets the bone.

 

A whole leg generally costs about 1,300 baht and is around 11kg with the skin and bone.

 

 

[vogie]

16 minutes ago, billd766 said:

 

I use these drawings/photos and my wife explains to the pork lady what cut I want and if she doesn't have it then she rings her supplier and orders it and the dirver usually brings it to the house the next day.

 

For bacon I usually use belly pork or sometimes loin of pork from BigC at 109 baht/kg. For ham I order a whole hind leg, and get my wife to bone it, cut me a couple of kg skin on for a roast pork, she takes some for herself, takes the skin and makes pork scratchings and I use the rest ror bacon.

 

Our neighbours dog gets the bone.

 

A whole leg generally costs about 1,300 baht and is around 11kg with the skin and bone.

 

 

Thanks for that Bill, I used to get my pork from Makro, but no matter what I bought it didn't have the veins of fat running through it, it always tasted bland. But this neck cut has some nice fatty streaks running through it, I'm not even sure if you are supposed to make bacon with it, but it tastes good to me. Have you ever heard of bacon being made with neck?

Have you ever tried making boiled/roast ham out of your hind quarter, I tried it but it tasted a bit dry to me, not like the juicy stuff we get back home.

[billd766]

7 minutes ago, vogie said:

Thanks for that Bill, I used to get my pork from Makro, but no matter what I bought it didn't have the veins of fat running through it, it always tasted bland. But this neck cut has some nice fatty streaks running through it, I'm not even sure if you are supposed to make bacon with it, but it tastes good to me. Have you ever heard of bacon being made with neck?

Have you ever tried making boiled/roast ham out of your hind quarter, I tried it but it tasted a bit dry to me, not like the juicy stuff we get back home.

 

A few years ago when I first started making my own ham I used a wet cure which included molasses. It wasn't too bad but not so easy to do and I found the molasses at a garden shop in the village. It looks like a thick dirty sump oil but tasted OK.

 

The recipe is here if you want to try it.

 

 

Making cooked ham by Reinhard.doc

[vogie]

9 hours ago, billd766 said:

 

I use these drawings/photos and my wife explains to the pork lady what cut I want and if she doesn't have it then she rings her supplier and orders it and the dirver usually brings it to the house the next day.

 

For bacon I usually use belly pork or sometimes loin of pork from BigC at 109 baht/kg. For ham I order a whole hind leg, and get my wife to bone it, cut me a couple of kg skin on for a roast pork, she takes some for herself, takes the skin and makes pork scratchings and I use the rest ror bacon.

 

Our neighbours dog gets the bone.

 

A whole leg generally costs about 1,300 baht and is around 11kg with the skin and bone.

 

 

I have just found this on the internet, it looks like I'm doing nothing untoward by using neck for making bacon.

 

Collar/Neck End

The neck end or collar sits above the shoulder and can be divided into the spare rib (not to be confused with the spare ribs that are so popular on the barbecue) and the blade. It is slightly fatty and most often used cured for bacon or inexpensive diced or minced pork. A spare rib roast is an economical cut that benefits from slow cooking.

Edited January 12, 2018 by vogie

[billd766]

I haven't tried the neck or the hind quarter yet. I must get my wife to ask next time I order, probably next month.

 

I did a search for hindquarter of pork and found a very interesting web site in the USA with great pictures to download and print out.

 

I don't use Makro for meat very much but they do do odd bacon, ham and sausage scraps if you aren't that fussy what it looks like on the plate. Frozen legs of NZ lamb are OK and so is a lot of the Aussie frozen steak but I don't buy fresh meat from there nor do I buy Thai beef.

 

My mate has found a good beef butcher and so has my neighbour so I may be using those in a while. I need to eat my freezer down to make room for more home cooked pies and pasties.

[wayned]

32 minutes ago, billd766 said:

I haven't tried the neck or the hind quarter yet.

I use the collar, which is part of the neck, for ham.  It's got enough fat running through it that, IMHO,  improves the flavor.  I usually cut it very thin, 1.5mm setting, on the meat slicer and use it for sandwiches. Which reminds me, there's none left in the freezer so it's time to make another one.  I usually use belly for bacon.

[CLW]

Anyone can share a good recipe for pastrami? I can't use pork. Thanks

[wayned]

13 minutes ago, CLW said:

Anyone can share a good recipe for pastrami? I can't use pork. Thanks

Do you have a smoker?  Pastrami is smoked!  I make corned beef quite often which is basically the same recipe but is cooked, not smoked. I cook it on low in my slow cooker for 11 hours and then slice it thin,1.5mm, on my meat slicer and use the part that want go through the slicer for corned beef and cabbage,

[CLW]

Do you have a smoker?  Pastrami is smoked!  I make corned beef quite often which is basically the same recipe but is cooked, not smoked. I cook it on low in my slow cooker for 11 hours and then slice it thin,1.5mm, on my meat slicer and use the part that want go through the slicer for corned beef and cabbage,

I thought it cured as well to keep the red colour?
Unfortunately I have no smoker but I can cook it