What are you eating? (food porn)

[katana]

3 hours ago, gobs said:

16 hours ago, katana said:

Had stuffed and rolled pork tenderloin with roast potatoes and green beans.

www.youtube.com/watch?v=WAJVA2VwBoo

Wonderful! And great idea!

I MUST try this...

Takes about an hour to make up the stuffing, cut and beat out the fillet and stuff it, but after that it's easy. You can also do all the prep beforehand and store the stuffed fillet in the fridge for a couple of hours to give yourself a break.

[Sirbergan]

12 hours ago, possum1931 said:

That would be the sensible ones.

 

I agree..

Edited November 12, 2016 by Sirbergan
Misread the post.

[waza46]

10 hours ago, gobs said:

Aaaaaaaaaaaaargh! Just cooked at my taste!

Now I'm salivating all over my keyboard...

 

Where do you find those prime ribs, Waza?

 

 

 

Kin Kora Meats, in Australia

[Laza 45]

11 hours ago, U235 said:

 

 

 

Just finished my baking for today; some kind of ciabata clones

 

 

..Those look good.. what flour do you use?

[U235]

5 hours ago, Laza 45 said:

..Those look good.. what flour do you use?

 

It's the common 'white swan' brand (green), the whole wheat and rye flour for the biga are 'imperial healthy mix', all mixed using the dough program of a Kenwood bread maker..

 

Here is a picture of a sandwich made from the smaller loaf on the left I had last night. To avoid commotion on TV I think it is better not to post the recipe this time LOL (and the colours on the pics are not so bright anyway, in reality it looked much better)

 

 

 

[wayned]

22 hours ago, waza46 said:

Prime rib

 

Looks great, but I would call it a "tomahawk" steak not prime rib!  Yes it's cut from the small end of the rib but there's one steak for each rib and it is Frenched.  A prime rib is the rib having one or more ribs and is cooked whole and then sliced after it is done.  The ribs are not "Frenched" and all that delicious fatty meat is left one the bones  improves the flavor as it cooks and is delicious.

 

The tomahawk steak are available in Thailand here http://www.passiondelivery.com/collections/meat-beef-local-and-imported/products/premium-dry-aged-beef-tomahawk-700-1000g.

 

I contacted them about getting  a tree rib piece without cutting it and they said that it was available special order.  I've bought a couple over the years and the price has increased by 300 baht since I bought the last one.  They're good but too much for 1 serving a and heating up a rare piece of meat without overcooking it is a real trick without sous vide equipment! I now live alone!

[U235]

Not in the mood to cook today  Fortunately I had some Ragu di Cinghiale left in the freezer.

 

Ragu di Cinghiale is a classic from Tuscany (Italy). The recipe is close to a traditional Bolognaise sauce  (carrot, onion, celery, red wine, milk, meat) but with wild boar instead. 

 

And one of the things I like about Thailand is that game is available all year in the frozen meat section of Makro (ok, not the quality I'm used at home, but fine for a spaghetti sauce)

 

Cooked in a slow cooker for around 6 hours. The longer the better  Served with spaghetti and parmazan (pappardelle is better for this dish, but as I said: not in the mood to cook)

 

 

 

Edited November 13, 2016 by U235

[tutsiwarrior]

2 hours ago, U235 said:

Not in the mood to cook today  Fortunately I had some Ragu di Cinghiale left in the freezer.

 

Ragu di Cinghiale is a classic from Tuscany (Italy). The recipe is close to a traditional Bolognaise sauce  (carrot, onion, celery, red wine, milk, meat) but with wild boar instead. 

 

And one of the things I like about Thailand is that game is available all year in the frozen meat section of Makro (ok, not the quality I'm used at home, but fine for a spaghetti sauce)

 

Cooked in a slow cooker for around 6 hours. The longer the better  Served with spaghetti and parmazan (pappardelle is better for this dish, but as I said: not in the mood to cook)

 

 

 

 

do you not use any tomato in traditional bolognaise sauce?

 

during college days the standard 'spaghetti sauce' was onions, garlic, green pepper, ground beef, can of tomatoes and maybe a tbsp or two of tomato paste...let simmer for an hour or so...season with salt, pepper, 'italian spices' and chile powder...and then feed the student household...

 

when I got to the UK: 'hmmm...that's an interesting bolognaise...' 'wha?...bolognaise?...'

 

 

 

 

Edited November 13, 2016 by tutsiwarrior

[tutsiwarrior]

On 11/12/2016 at 0:47 PM, akentryan said:

Crockpot concoction of sausages, cabbage, onions, garlic and mushroom soup. Cook egg noodles separately and add when everything is is cooked.

Yummy but what do I do with the remaining two-thirds . That's a crock. 

 

a pal who spent some time in yugoslavia (Marshall Tito was still alive then and my pal predicted that when he died the place wold dissolve into nationalistic and sectarian chaos) came back and said: 'yer gonna love this...' and proceeded to throw potatoes, cabbage and smoked sausage into a pot and steam on low heat until done...

 

served with mustard it became a favorite one pot meal for decades until I couldn't find any smoked sausage any longer...particularly good with kielbasa...

 

chompf, chompf: 'so, how was the tournament in Novi Sad?...heard ye got a good result in Banja Luka...'

 

 

Edited November 13, 2016 by tutsiwarrior

[U235]

58 minutes ago, tutsiwarrior said:

 

do you not use any tomato,  in traditional bolognaise sauce?

 

during college days the standard 'spaghetti sauce' was onions, garlic, green pepper, ground beef, can of tomatoes and maybe a tbsp or two of tomato paste...let simmer for an hour or so...season with salt, pepper, 'italian spices' and chile powder...and then feed the student household...

 

when I got to the UK: 'hmmm...that's an interesting bolognaise...' 'wha?...bolognaise?...'

 

 

Yep, how could I forget the tomato's 

 

What I want to say is that the stuff with tomato sauce, mushrooms, bell peppers etc. you find everywhere is not real Bolognaise sauce. This doesn't mean that these sauces are bad, it is just not what an Italian mama makes.

 

The original recipe is (more or less) the following:

 

Saute diced onions, carrot and celery in olive oil

 

Add minced beef and eventually pancetta (or bacon if you live in Thailand)

 

Add wine and reduce it

 

Add milk + nutmeg and reduce it

 

Then tomato's and/or tomato paste

 

Let it simmer for 4-6 hours. Add pepper and salt to taste

 

 

The basic of Italian cooking is that it is very simple. I can recommend the ebook version of "Essentials of Italian Cooking by Marcella Hazan'. I suppose there is no need to explain how to obtain a copy of it 

 

 

 

 

 

Quote

Quote

 

Edited November 13, 2016 by U235

[smccolley]

I am in Brazil this month, so I am eating BEEF! File Minion, Picanha, Contrafile and calabresa sausages with black beans and rice at chirrascarias and chirrascos all over Rio. Washing it all down with oceans of caiphirinias.

 

I will worry about losing weight later...

 

[U235]

23 hours ago, smccolley said:

I am in Brazil this month, so I am eating BEEF! File Minion, Picanha, Contrafile and calabresa sausages with black beans and rice at chirrascarias and chirrascos all over Rio. Washing it all down with oceans of caiphirinias.

 

I will worry about losing weight later...

 

 

What a monster! Please, bring me one! Please!

[U235]

Shoarma (pita), with cucumber salad and garlic sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions: 

 

Day one: mix meat (in this case sliced pork tenderloin) with some olive oil and spice mix. Marinate it during the night.

Prepare a starter dough

 

Day two: Make a yeast dough using the starter dough, let is sit for a couple of hours, form approx 1cm thick pancakes from it. Preheat oven with tiles to the highest temperature. Place the pita's on the top position in the oven till they 'puff'. Move them to the middle of the oven and eventually turn of the top heat to prevent  burning.

 

Bake the meat till crispy in a pan. Open the breads with a knife till you have 'wallets'. Fill them with the meat (and eventually some vegetables) and serve with a salad and your preferred sauce.

 

[GinBoy2]

I swore to myself i wasn't going to participate in this thread, but what the Hell.

 

My Steak au Poivre from  tonight...Steak, Fries, Peas and Mushroom pepper sauce for you philistines

[U235]

Cannelloni

 

[d123]

On 11/17/2016 at 7:54 PM, GinBoy2 said:

I swore to myself i wasn't going to participate in this thread, but what the Hell.

 

My Steak au Poivre from  tonight...Steak, Fries, Peas and Mushroom pepper sauce for you philistines

 

Looks good. Are those home made fries?

[GinBoy2]

2 hours ago, d123 said:

 

Looks good. Are those home made fries?

Nope, the fries are not homemade.

 

I love making my own fries, but I also like the frozen variety.

 

I'm currently into this variety, which for me at least are great.

[U235]

It's almost X-Mass again: Christmas Stollen

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[CLW]

It's almost X-Mass again: Christmas Stollen
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

That looks amazing!
Is there marzipan filling inside?
Did you put cinnamon into the recipe?

My family sent me loads of christmas sweets and unfortunately (or lucky for me) my gf doesn't like cinnamon (I think as most Thais do) so I'm looking for cinnamon-free recipes 555

[HooHaa]

On 10/5/2016 at 6:13 PM, tutsiwarrior said:

Wayne, will you get outta here? cooking sauces are an integral part of asian cuisine...the very idea of 'wasabi mayonnaise' is an abomination before all that is holy...yew wanna put some of that concoction on a nice nigiri sushi?...

 

of course not...

 

no but it makes a damn fine smoked salmon sandwich.
 

Edited November 21, 2016 by HooHaa

[U235]

2 hours ago, CLW said:

That looks amazing!
Is there marzipan filling inside?
Did you put cinnamon into the recipe?

My family sent me loads of christmas sweets and unfortunately (or lucky for me) my gf doesn't like cinnamon (I think as most Thais do) so I'm looking for cinnamon-free recipes 555

 

Nope, no cinnamon, but maybe next time,  I should add a bit to keep Thai families away. They left almost nothing for me LOL

 

The filling is close to marzipan. Marzipan is made from ice sugar, this one from custard sugar.(50% almond powder, 50% sugar and a bit of water and white of egg to bind everything, make it at least 24 hrs before baking)

 

You can find the recipe HERE (in Dutch, so use google to translate or ask me if it is not clear)

 

 

[tutsiwarrior]

4 hours ago, HooHaa said:

 

no but it makes a damn fine smoked salmon sandwich.
 

 

hmmm, interesting...

 

if that's true then maybe I'll add a dab to me tuna mayonnaise...can't hurt...

[balo]

2 hours ago, U235 said:

(50% almond powder, 50% sugar and a bit of water and white of egg to bind everything,

 

No wonder the Thais loved it , 50% sugar . What if you add 10% instead of 50% . 

.   

[U235]

On 11/21/2016 at 6:47 PM, balo said:

 

No wonder the Thais loved it , 50% sugar . What if you add 10% instead of 50% . 

.   

 

That would make the perfect almond sandwich I suppose.... Cheap commercial marzipan's (especially those used to shape figures)  even contain more sugar.

 

[anotheruser]

Well I decided to do something different for Thanksgiving dinner. Did it a day early and went with beef and seafood instead of the usual. Here is Kobe A4 grade striploin, seared Ahi and wild Hokkaido scallops. They are all simply seared on the grill. 

 

I added this seasoning for the tuna because it was actually quite good and very simple. For scallops I don't remember which one I used but it was just olive oil, garlic and thyme or something like that.

 

 

 

http://www.wikihow.com/Cook-Ahi-Tuna

[U235]

Trying to be a good father

 

[Pdaz]

 

 

Rolled up a porchetta for a weekend roast.

 

[gobs]

Wonderful, Pdaz! I'm gonna try this too...

 

Today a classic for the diner:

 

 

Rib-eye beef steak; home-made french fries; green salad and... french Amora mustard of course!

 

 

[gobs]

Last Monday, diner was:

 

 

"Hachis Parmentier" and carrots in vinaigrette. Yummy!

In english I believe it's called Shepherd Pie, but not sure...

 

The "Hachis Parmentier" just out of the oven:

 

 

Sluuuuuurp!

[anotheruser]

15 hours ago, Pdaz said:

 

 

Rolled up a porchetta for a weekend roast.

 

 

Looks awesome I have been thinking of doing one of these lately. Seems like it is a little on the small side though? :)