What are you eating? (food porn)

[vogie]

35 minutes ago, wayned said:

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.

Do you have the economical slicer or the more expensive one?

[billd766]

40 minutes ago, CLW said:

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

 

There is one here made with beef.

 

http://allrecipes.com/recipe/221900/easy-homemade-pastrami/

 

I simply Googled "pastrami without pork recipes" and there were lots to choose from.

[wayned]

5 minutes ago, CLW said:

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

Yes it has to be cured for about 2 weeks.  I cur it on the bottom shelf of the fridge in a large plastic food container with the snap closed lid, mine holds about 5 liters.

I use brisket because of the higher fat content and usually cure and cook a 2 kilo piece.

The pickling brine contains the following:

   2 liters of water

   3/4 sea salt (I buy it at the ma and pa store for 10 baht/kilo)

   1 cup brown sugar

   4 teaspoons Prague #1 salt (not too easy to find)

   1/4 cup pickling spices of you choice (I order mine from MJ's Smokehouse in Pattaya)

 

I use twice the recipe and put everything in a large pot and heat it enough to desolve the ingredients and then let it completely cool, sometimes in the fridge overnight.  I wash the piece of brisket and put it in the container and completely fill the container.  I also weight the piece down as it must be totally submerged the entire time.  I put it on the bottom shelf and leave it for 14 days.  I also write a note to myself and tape it to the fridge door.

At the end of 14 days I take it out, rinse it good in water and put it back in the container and this time fill it with water and put it back in the fridge overnight.The next day i take it out , rinse it and then triple wrap it in cling film and put it in a large plastic bag trying to get all of the air out and put in in the slow cooker, fill it with water, weight it  down and cook it on slow for 11 hours.  I take it out and let it cool and carefully remove the plastic bag as it should have captured all of thee juices. Then remove the cling film and put it in a container in the fridge overnight, retaining the juices separately.  The next morning I trim it up and cut it on my meat slicer very thin, 1.5mm,  and use the piece that cannot go though the slicer with the reserved juices and cabbage for a meal. 

 

It's a lot of work but worth it.  You can also buy whole pieces of ether cooked or raw (already cured) corned beef directly from MJ's Smokehouse in Pattaya and maybe even Sloanes in Bangkok, just google for their websites

[wayned]

37 minutes ago, vogie said:

Do you have the economical slicer or the more expensive one?

I have one of the professional ones with the built-in sharpeners.  They go for around 30,000 baht at Makro!.  But I got mine from a friend of my wife who owned a Subway on about Sukhumvit 34 that went tits up about 15 years ago.  I also ended up with the huge microwave.  Didn't cost me anything as it was payment for helping her clean out the place after her husband fled back to the US  avoiding the BIB!

[wayned]

2 hours ago, billd766 said:

 

There is one here made with beef.

 

http://allrecipes.com/recipe/221900/easy-homemade-pastrami/

 

I simply Googled "pastrami without pork recipes" and there were lots to choose from.

Unfortunately the recipe calls for a chunk of corned beef brisket which I do make.  I had thought about trying to cook it this way but the process looks way to labor intensive!  I'll stick with semi sous viding mine!

[siamcrut]

Eggs Benedict

[billd766]

19 hours ago, wayned said:

Unfortunately the recipe calls for a chunk of corned beef brisket which I do make.  I had thought about trying to cook it this way but the process looks way to labor intensive!  I'll stick with semi sous viding mine!

 

I am having a problem out here of finding a good butcher who recogn ises and sells brisket in 2kg chunks.

[wayned]

11 minutes ago, billd766 said:

 

I am having a problem out here of finding a good butcher who recogn ises and sells brisket in 2kg chunks.

The small town about 10 kilometers from my house has a walking market early every Wednesday morning.   There is only one beef vendor, but she has whole briskets and whole boned sirloins and will cut any size that I want from either end or the middle, untrimmed   I've not found it anywhere else.

 

The first time that I wanted brisket I went to google translate and translated it into Thai and printed it out.  When I showed the translation to her she knew exactly what I wanted and she had one whole and a piece of another.  The daily beef vendor at the market doesn't have a clue even when I showed her the translation. Most of her beef look like road kill of the old cow that didn't make it across the road in time

Edited January 13, 2018 by wayned

[billd766]

24 minutes ago, wayned said:

The small town about 10 kilometers from my house has a walking market early every Wednesday morning.   There is only one beef vendor, but she has whole briskets and whole boned sirloins and will cut any size that I want from either end or the middle, untrimmed   I've not found it anywhere else.

 

The first time that I wanted brisket I went to google translate and translated it into Thai and printed it out.  When I showed the translation to her she knew exactly what I wanted and she had one whole and a piece of another.  The daily beef vendor at the market doesn't have a clue even when I showed her the translation. Most of her beef look like road kill of the old cow that didn't make it across the road in time

 

There is supposed to be a good beef butcher about 20 odd km away in Pang Sila Thong that I will try to find sometime next week and see what they have.

 

I remember seeing a beef butcher once in Sri Lanka but it was in what you might call an open sided bus shelter. That was easy to find by the smell but I wouldn't want to get too close to it or eat anything from there.

[wayned]

12 minutes ago, billd766 said:

 

There is supposed to be a good beef butcher about 20 odd km away in Pang Sila Thong that I will try to find sometime next week and see what they have.

 

I remember seeing a beef butcher once in Sri Lanka but it was in what you might call an open sided bus shelter. That was easy to find by the smell but I wouldn't want to get too close to it or eat anything from there.

The other thing that I can't find even at the Wednesday market is beef rib bones.  She sometimes has the tail but never anything else and when I asked she just said "mai mee".  I did find them once when a truck came down the road selling beef.  They had the bones but it was obviously an old cow that had died and they butchered it themselves and sold the meat. I didn't but any!

[ExpatOilWorker]

4 hours ago, wayned said:

The other thing that I can't find even at the Wednesday market is beef rib bones.  She sometimes has the tail but never anything else and when I asked she just said "mai mee".  I did find them once when a truck came down the road selling beef.  They had the bones but it was obviously an old cow that had died and they butchered it themselves and sold the meat. I didn't but any!

When you buy meat (beef) at the fresh market, I assume it haven't been hanging or matured for any length of time. Is it eatable as steaks or only for stews? 

[wayned]

11 hours ago, ExpatOilWorker said:

When you buy meat (beef) at the fresh market, I assume it haven't been hanging or matured for any length of time. Is it eatable as steaks or only for stews? 

I use the boneless sirloin  for different things;

   1.  I roast a 2 kilo chunk to rare (125 degrees F) and usually have one meal when it is removed/rested from the oven.  I put the rest in the fridge overnight and then cut it on the meat slicer very thin (1.5mm) and use it for sandwiches.  I use the part that won't go through the slicer for roast beef has.

   2.  If I see a piece that is well marbled, I'll cut thin slices off of it and use it of stuffed beef rolls.  I'll cut the rest into steaks, but usually cut them up after defrosting using them for stir fry.  I very rarely cook it as a grilled steak.

  3.  I also use the sirloin for ground meat, I grind my own.

   4.  Sometimes I use it as carpaccio, but very rarely.

   5. I very rarely make stew, but sometimes take a chunk of beef and boil it in the slow cooker with carrots and onions.

 

There's been a recent thread about cooking Thai beef but I can't find it as I'm trying to watch the Eagles - American Football - playoff game.  Eagles leading 6 - 3, 2nd quarter.

[wayned]

7 hours ago, wayned said:

5. I very rarely make stew, but sometimes take a chunk of beef and boil it in the slow cooker with carrots and onions.

should say chunk of beef brisket as you want the fat for flavor.  I remove the fat from  the gravy after cooking.  

[Skeptic7]

Homemade vegan coconut pudding & cake...

 

 

[james.d]

On 9/3/2017 at 5:43 PM, tutsiwarrior said:

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

Tutsi,

 

I tried your recipe to the book from your post #1483 (partial above) for no knead bread. It just would not come together when taken from the bowl after fermenting for approx 20 hours. It was so sticky and i could not fold it together at all. I mean it seemed very very wet.

I did leave it covered in cling film in a plastic bowl if that is the problem.

 

What could have happened... any idea?..could it been fermenting too long?

 

Thank you for any feedback.

Cheers.

[tutsiwarrior]

dbbl post

 

Edited January 15, 2018 by tutsiwarrior

[tutsiwarrior]

2 hours ago, james.d said:

Tutsi,

 

I tried your recipe to the book from your post #1483 (partial above) for no knead bread. It just would not come together when taken from the bowl after fermenting for approx 20 hours. It was so sticky and i could not fold it together at all. I mean it seemed very very wet.

I did leave it covered in cling film in a plastic bowl if that is the problem.

 

What could have happened... any idea?..could it been fermenting too long?

 

Thank you for any feedback.

Cheers.

sounds to me like too much water...needed to add another handful or two of flour and mix in before...the dough should be sticky but it should hold its shape while rising, a floppy sticky mess won't do, ye gotta eyeball it before the rising and adjust accordingly...the consistency and the texture of the dough are things that simply require practice and there's no recipe that can give that knowledge...

 

however, it is true that the dough mixture in this recipe is wetter than other mixtures before setting out for rising...but this doesn't appear to affect the baking...

 

I usually just cover with a tea towel during the 24hr rising...

 

Edited January 15, 2018 by tutsiwarrior

[tutsiwarrior]

drank too much vodka last night and woke up in the late afternoon all mushy headed...so today we got frozen salmon and frozen shrimp siu mai, both from the local tescos...always best to throw these items in with yer shopping and keep in the freezer for those times when yer barely functioning...

 

in a sauce pan with a steamer basket heat up the water and toss in the siu mai, augment the small packet of dipping sauce with rice vinegar, soy sauce and a bit of sugar...siu mai steamed in 5 - 7 min then fish out and toss in the salmon, done in under 5mins...

 

easy as pie...and that salmon is really tasty and yer body seems to respond well to dumplings and oily fish when you've been abusing it with toxic substances like alcohol...and an easy washin' up afterwards...

 

 

Edited January 15, 2018 by tutsiwarrior

[wayned]

17 hours ago, tutsiwarrior said:

done in under 5mins...

If you are using the small salmon fillets from Tesco anything longer than 3 minutes is too much, you've killed it!!!!

 

I do almost the same thing:  Put the salmon filet on a small plate and lay 6-8 butterflied fresh shrimp next to it.  Drizzle a fair amount of garlic dill butter on top of both and put it in the steamer for exactly 3 minutes.  I use one of the metal steamers which is usually sitting next to the stove on the counter as I use it a lot.

[Naam]

On 1/15/2018 at 8:18 PM, tutsiwarrior said:

in a sauce pan with a steamer basket

??

[tutsiwarrior]

3 hours ago, Naam said:

??

 

yeah, Naam...like in the photo, one size fits all...every kitchen needs one...steamed fish, chicken breast, veges, etc with a little water in the bottom of the pot...good for frozen stuff too...

 

better for holding on to the nutrients of the food rather than with boiling...

 

https://www.google.co.th/search?q=collapsible+steamer+basket&rlz=1C1CHBF_enTH737TH737&tbm=isch&source=iu&ictx=1&fir=bmvY-wTdms0pgM%3A%2Cqjw68LGA6NbImM%2C_&usg=__jf8wvGNdOBqBpm73vUZyd-9ZHSc%3D&sa=X&ved=0ahUKEwiH3Mrlnt7YAhUEJZQKHSGTAh8Q9QEILzAA#imgrc=bmvY-wTdms0pgM:

 

 

[Naam]

4 hours ago, tutsiwarrior said:

every kitchen needs one...

thanks Tutsi, added to my shopping list.

[xylophone]

A quick, easy and tasty dish.........Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

 

Boil the gnocchi for just under the required time, drain and add to olive oil in a pan (can put in the merest sliver of garlic if wanted) and pan fry for about 4-5 mins.

 

Add the kalamata olives to warm through well before the above time is up and add the spinach which will wilt very quickly. Then add the pinenuts (I love them) as wanted, just before removing from the heat.

 

Remove to your dish and cover with copious amounts of shaved Parmesan and a sprinkling of EV Olive Oil, with salt and pepper to taste. 

 

You can add a few cherry tomatoes to the cooking process if you wish.

[tutsiwarrior]

59 minutes ago, xylophone said:

A quick, easy and tasty dish.........Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

 

Boil the gnocchi for just under the required time, drain and add to olive oil in a pan (can put in the merest sliver of garlic if wanted) and pan fry for about 4-5 mins.

 

Add the kalamata olives to warm through well before the above time is up and add the spinach which will wilt very quickly. Then add the pinenuts (I love them) as wanted, just before removing from the heat.

 

Remove to your dish and cover with copious amounts of shaved Parmesan and a sprinkling of EV Olive Oil, with salt and pepper to taste. 

 

You can add a few cherry tomatoes to the cooking process if you wish.

 

excellent...gnocchi by itself is easy to make; basically mashed potato, flour and eggs, all with local ingredients...

 

some years ago I watched an italian friend of my ex whip some up in Brighton (and she yawns in my face and sez: 'yer ex sez that yer an a**hole, tutsi and I don't like you...' 'don't care what ye think just get along with what yer doin'...' and then she went to threaten me with a pan of boiling water and then thought about the mess and the cleanin' up and relaxed)...and it took her as long as it took for the potatoes to cook and the result was heavenly...

 

gnocchi next up after a trip to the talat...ain't got no kalamata olives, pine nuts or parmesan but will make do...and the left overs can be frozen...

 

 

Edited January 17, 2018 by tutsiwarrior

[Naam]

13 hours ago, xylophone said:

Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

do you eat it as a side dish with the pork roast or as hors d'oeuvre?

[xylophone]

42 minutes ago, Naam said:

do you eat it as a side dish with the pork roast or as hors d'oeuvre?

As a main course with a side dish of raw broccoli and feta with olive oil and balsamic vinegar.

[wayned]

The house is filled with the aroma of  a 1.5 kilo chunk of beef brisket cooking in the slow cooker with red wine, polpa tomatoes, onions, carrots, thyme, rosemary, soy sauce, salt and pepper! It'll be done around noon but needs to be prepared properly and is intended for dinner tomorrow, but I'll probably steal a little today.  There's enough for me and five others so Pa will get a plate and I'll have 4 meals to put in the freezer.  Wish that I could post the aroma!

[Skeptic7]

GF not feeling well today, so yours truly stepped up and made her some kao tum jey...brown rice & vegetable soup.

 

[Naam]

3 hours ago, Skeptic7 said:

GF not feeling well today, so yours truly stepped up and made her some kao tum jey...brown rice & vegetable soup.

 

where will you sleep tonight, pray tell? 

[Skeptic7]

45 minutes ago, Naam said:

where will you sleep tonight, pray tell? 

555...as the former POTY surely knows, kao tum is a comfort food for ill Thais same as chicken (noodle) soup is for Westerners. GF was thrilled as well as impressed with my "gourmet" water boiling prowess!