What are you eating? (food porn)

[Naam]

10 minutes ago, xyznot said:

No it doesn't.

must be a class thing. i have already established that in our main house tomatoes are eaten with seeds. will check later how they cook in the staff house. i hope they take out the seeds otherwise the attribute classy or classical might not apply to our household... a truly awful thought!

[xyznot]

9 minutes ago, Naam said:

must be a class thing. i have already established that in our main house tomatoes are eaten with seeds. will check later how they cook in the staff house. i hope they take out the seeds otherwise the attribute classy or classical might not apply to our household... a truly awful thought!

The rest of my post.

No it doesn't.  It creates a tomato without seeds used in most upscale cuisines. Most cultures have at least two styles of cooking.  Classical and provincial.  Seeded tomatoes are used in the classical style.  Haute cuisine  vs Cuisine bourgeoise.  It is a cooking thing. 

 

Thai cuisine is also different between farmers and the privileged folks.    A-harn Chao Wang, meaning food for people living in the palace.

 

The dishes are prepared to please the eye and the palate always, with a lot of attention to details

As convenient to eat as possible: vegetables cut into bite size so you won't have to cut them again on your plate, the prawn head removed, the long vegetables tied into a knot (therefore no cutting on your plate is required) etc. A book written by a royal chef, who cooked for princes and princesses, mentioned that the whole fish was served boneless... not fillet but someone spent time removing bones from the whole fish! 

The rule of thumb is that everything on the plate must be edible.

[wayned]

I just went and talked to my cook!

 

He said that if he is going to cook with tomatoes other than stir fry he hot peels them and doesn't remove the seeds. When the tomatoes are used for sandwiches, stir fry or salads, he cold peels them with a sharp knife.  The seeds are usually only removed if there is a large white core in the tomato. If they are going to be used for sandwiches he usually slices them earlier in the day and puts them in a plastic container with some sliced onions and a little wine vinegar, olive oil and Italian seasoning to improve the flavor.  He also says that he brought a couple of those nice looking big tomatoes in the market a few years ago and when he cut into them they were dry rotted. During the conversation I did have a chance to clean the bathroom mirror and he actually had the audacity to ask for a raise!

[siamcrut]

 

Foodporn [emoji6]

[Skeptic7]

For what it's worth...surely not much...

 

...my vote...

 

NEVER remove seeds from tomatoes...no need, unless making puree. However, I do usually remove the "core" from the top 1/3 - 1/2...though not necessary and GF never does. 

[xyznot]

1 minute ago, Skeptic7 said:

For what it's worth...surely not much...

 

...my vote...

 

NEVER remove seeds from tomatoes...no need, unless making puree. However, I do usually remove the "core" from the top 1/3 - 1/2...though not necessary and GF never does. 

Some people eat the poop in shrimp.  Others like coffee beans picked out of cat poop.  It is all a matter of taste and how you were raised.  My father ate Limburger cheese and my dog loves Stilton Cheddar.  Of course my dog likes old baby diapers too.

[Skeptic7]

9 minutes ago, xyznot said:

Some people eat the poop in shrimp.  Others like coffee beans picked out of cat poop.  It is all a matter of taste and how you were raised.  My father ate Limburger cheese and my dog loves Stilton Cheddar.  Of course my dog likes old baby diapers too.

Well, for what it's worth from the resident (token) vegan...

 

...in over a year and a half and 135 pages...

 

...your post wins the "Gross Post Award" ! 

 

Bon appetit 

[wayned]

24 minutes ago, Skeptic7 said:

For what it's worth...surely not much...

 

...my vote...

 

NEVER remove seeds from tomatoes...no need, unless making puree. However, I do usually remove the "core" from the top 1/3 - 1/2...though not necessary and GF never does. 

Are you related to the POTUS?  The first word of your statement is NEVER and the eight word is UNLESS!  You can't have both!!

[mogandave]

I never comment on posts unless they're silly.

[Naam]

4 hours ago, wayned said:

I just went and talked to my cook!

i asked our gardener whether he removes the seeds from tomatoes before eating and his answer was "are you feeling well Sahib?"

[xyznot]

5 minutes ago, Naam said:

i asked our gardener whether he removes the seeds from tomatoes before eating and his answer was "are you feeling well Sahib?"

I asked my Indian doctor and he said, " Sahib, carefully slice the tomato in half around what would be the equator line so that one half has the stem and one half has the bottom. Then use a ¼ teaspoon, or another small spoon, and scoop the tomato seeds out and discard them. Don’t scrape too deeply into the flesh of the tomato.

• The seeds carry much of the acid content of the tomato plant, so removing them altogether is a great way to reduce the acidity and your stomach won't be bothered by excessive acidity.

[Naam]

the tastiest part of a tomato:

 

[xyznot]

3 minutes ago, Naam said:

the tastiest part of a tomato:

 

Jack Sprat could eat no fat.

His wife could eat no lean.

And so between them both, you see,

They licked the platter clean.

 

I assume you married a hi so lady who only ate tomatoes with seeds removed and lived happily ever after.

[Naam]

6 minutes ago, xyznot said:

I assume you married a hi so lady who only ate tomatoes with seeds removed and lived happily ever after.

and i assume you might have had one glass too much which impaired your logical thinking.

[xyznot]

2 minutes ago, Naam said:

and i assume you might have had one glass too much which impaired your logical thinking.

Made without the seeds.

[CLW]

Oh man, what would I give for this smoked, semi-dry blood sausage.
Friends and parents just brought me a few jars and cans with sausage (Blood, liver and Pressack) and I have to control myself not to finish it too early.
Reserved for special occasions [emoji23]

[Morch]

I'm out to hire a cook and a gardener.

[mogandave]

I married one...

[Naam]

38 minutes ago, Morch said:

I'm out to hire a cook and a gardener.

our cook became last year a vegan and is chanting on weekends in a temple "hare Krishna, hare Rama" together with her boyfriend our gardener and our maid. she now works in the same moo baan as a maid and refuses cooking (she was a good cook and sometimes i miss her!).

[Naam]

6 minutes ago, mogandave said:

I married one...

when i got married my wife knew how to "cook" hot water and pour it over a teabag.

[Morch]

3 minutes ago, Naam said:

our cook became last year a vegan and is chanting on weekends in a temple "hare Krishna, hare Rama" together with her boyfriend our gardener and our maid. she now works in the same moo baan as a maid and refuses cooking (she was a good cook and sometimes i miss her!).

 

Are we talking seeded cook and gardener here?

[Naam]

6 minutes ago, Morch said:

Are we talking seeded cook and gardener here?

the gardener is with us since 11 years and was "seeding" during this time left and right to the dismay of the Mrs. because we had to replace a few good maids. if he wasn't multilingual (Burmese, Hindi, English and Thai all fluent) and not a multitalent doing a lot of work inside the house she would have fired him a long time ago.

[siamcrut]

Oh man, what would I give for this smoked, semi-dry blood sausage.

Friends and parents just brought me a few jars and cans with sausage (Blood, liver and Pressack) and I have to control myself not to finish it too early.

Reserved for special occasions [emoji23]

 

This picture is more than a year old, but it was a feast.... because the whole plate was for myself!

[tutsiwarrior]

I remove the seeds from cucumbers before slicing for a salad...an easier way to remove the excess moisture than the 'salt' method...

 

and I had the last bit of the reheated potato and cabbage curry sitting on the counter, this time with yogurt mixed in after the reheating, mighty fine...and then the ants attacked the toast that I had sitting alongside and ruined everything...

 

tmw: curried cauli and potato soup...excellent, excellent...

 

 

Edited February 9, 2018 by tutsiwarrior

[Skeptic7]

Spicy Thai style salad w/ginger (Yum King)

 

Edited February 10, 2018 by Skeptic7

[vogie]

On 10/01/2018 at 7:11 PM, 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.

Manage to find some decent belly pork, the secret was to go to the market really early, will give it a go.

[MaeJoMTB]

Today I cooked Chicken and potato pasties ........ (cost around 10bht each)

 

[james.d]

10 hours ago, MaeJoMTB said:

Today I cooked Chicken and potato pasties ........ (cost around 10bht each)

 

 

Looking just ready for some HP sauce.. deelish.

 

I have tried similar but with puff pastry but always the filling (cheese n onion & mince and onion) seemed to seep out during baking. Too wet i guess. 

[Michaelaway]

Halogen oven day:

Pork ribs & belly roasted over fuk tong, king oyster mushrooms & onions. Rubbed the pork with salt, pepper, cumin & garlic powder. Serving with lemon-garlic tahini sauce, salad with Dijon vinaigrette and pita bread.

[billd766]

7 hours ago, james.d said:

Looking just ready for some HP sauce.. deelish.

 

I have tried similar but with puff pastry but always the filling (cheese n onion & mince and onion) seemed to seep out during baking. Too wet i guess. 

 

I usually let it drain a while before filling the pasty.