tutsiwarrior Posted June 13, 2018 Share Posted June 13, 2018 9 hours ago, Tippaporn said: Now I'm curious, would I be able to find salad there with authentic bleu cheese dressing (authentic meaning actual, real chunks of bleu cheese in the dressing)? I ate at a German restaurant down in Texas years and years ago and they had a salad bar. I filled up a huge plate with greens and veggies and was delighted to see that they had bleu cheese dressing with chunks in it. A wooden cutting board was set up at the very end of the bar with a slab of bleu cheese on it and a small knife. All you could eat salad bar. Whoopee!!! This would be absolutely ideal but I'm afraid I'm probably dreaming. bleu cheese dressing is easy to make...basically mayo and crumbled cheese... I had a room mate one time that worked on a gardening crew at Cal Tech in Pasadena in 1969 and he sneaked into the kitchen and stole a 2lb chunk of the finest bleu cheese (CalTech hosted world famous astrophysicists that expected the finest cuisine)...he brought it home and mixed up a dressing and it was sublime...heaping mounds of fresh vegetables with the dressing and we pigged out until we couldn't walk... I'll never forget that one...try it out... 1 Link to comment Share on other sites More sharing options...
Tippaporn Posted June 14, 2018 Share Posted June 14, 2018 13 hours ago, mogandave said: The Food Story place is not new is it? Seems like I ate there a few years ago. I’ll have to try it again. I’ve given up on Mexican here as well. Macro has decent tortillas and cheese for the do-it-yourselfers out there. Were I going to fix a French dip at home, I would not use deli roast beef. Just buy a piece of cheap fatty beef, wrap it in foil, bake and slice. Last time I was at Sizzler the blue-cheese had improved exponentially.... Mexican fare is easy enough to make at home in short order. Between Topps, Foodland, and Villa Market you can find a lot of the ingredients you might not want to or could not make your self. Mexican cheeses, chorizo, tortillas, etc, etc. I was last at Sizzler at Mega Bagna. Did the salad bar but did not see any bleu cheese dressing (and I always look at any salad bar). Maybe in Sizzlers in downtown BKK due to a greater number of farang? I've been to many Macros around Bangkok and depending on location (demographics) I've noticed different product offerings. Link to comment Share on other sites More sharing options...
Tippaporn Posted June 14, 2018 Share Posted June 14, 2018 6 hours ago, tutsiwarrior said: bleu cheese dressing is easy to make...basically mayo and crumbled cheese... I had a room mate one time that worked on a gardening crew at Cal Tech in Pasadena in 1969 and he sneaked into the kitchen and stole a 2lb chunk of the finest bleu cheese (CalTech hosted world famous astrophysicists that expected the finest cuisine)...he brought it home and mixed up a dressing and it was sublime...heaping mounds of fresh vegetables with the dressing and we pigged out until we couldn't walk... I'll never forget that one...try it out... You know, I never thought about whether making bleu cheese dressing is something that a novice cook like me could make. Well lo and behold! Thanks for unclogging my brain waves, tuts! Bleu cheese dressing also helps eliminate cottonmouth . . . Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 Mexican fare is easy enough to make at home in short order. Between Topps, Foodland, and Villa Market you can find a lot of the ingredients you might not want to or could not make your self. Mexican cheeses, chorizo, tortillas, etc, etc. I was last at Sizzler at Mega Bagna. Did the salad bar but did not see any bleu cheese dressing (and I always look at any salad bar). Maybe in Sizzlers in downtown BKK due to a greater number of farang? I've been to many Macros around Bangkok and depending on location (demographics) I've noticed different product offerings.It was Sizzler Seacon. I don’t go very often, and it was the first time I saw it. I like Macro Srinakarin, nice selection and easy PARKING Link to comment Share on other sites More sharing options...
Tippaporn Posted June 14, 2018 Share Posted June 14, 2018 1 minute ago, mogandave said: It was Sizzler Seacon. I don’t go very often, and it was the first time I saw it. I like Macro Srinakarin, nice selection and easy PARKING LOL, I made a mistake in my post about the Sizzler being in Mega Bagna. It was indeed the Seacon Square Sizzler I had eaten at just 2-1/2 weeks ago. Maybe I missed it! The dressings were not labeled when I was there. Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 LOL, I made a mistake in my post about the Sizzler being in Mega Bagna. It was indeed the Seacon Square Sizzler I had eaten at just 2-1/2 weeks ago. Maybe I missed it! The dressings were not labeled when I was there.That was about how long ago I was there. The labels are meaningless anyway. It was pretty chunky, but not big chunks. It was pretty dang good. Seems like the salad bar may have gotten a little smaller though...They had a pretty good pumpkin soup as well. Link to comment Share on other sites More sharing options...
TallGuyJohninBKK Posted June 14, 2018 Share Posted June 14, 2018 5 hours ago, Tippaporn said: Mexican fare is easy enough to make at home in short order. Between Topps, Foodland, and Villa Market you can find a lot of the ingredients you might not want to or could not make your self. Mexican cheeses, chorizo, tortillas, etc, etc. Just to expand on this a bit: that's exactly what I've been doing for the past year or more: And, I recognize that different folks here may have different levels of kitchen, or even no kitchen at home, so I wanted to pass along a tip/secret that I've found very helpful in fixing my Mexican stuff at home -- and that's using a standard 10-cup electric rice cooker that anyone can use in any residence here, and every store in Thailand readily stocks. As follows: --Mexican rice - cook the rice in the rice cooker and add whatever sauces or seasonings you like. --frijoles - I take 1 16 oz bag of dried pinto beans from the U.S., the kind readily sold at both Foodland and Villa, and pop those in the rice cooker with 10 cups of water, and set on "cook" with the lid slightly off to avoid it boiling over. Takes an hour or two, stirring periodically, and usually refill the water half way thru. Perfect beans when done. --chicken or pork meat filling - cut/dice into small pieces as desired, put in the rice cooker, add 8-16 oz of your favorite salsa/sauce as desired, cover and set on cook. Stir periodically. Within an hour or so, the sauce mixture will have cooked down, and you can fork shred or separate the meat easily. Then you've got rice, beans and meat. Add your favorite tortillas, shredded cheese, and whatever else you'd like, and you've got pretty much all the necessary elements for all kinds of Mexican food. And the only cooking device you've used is one rice cooker bowl. -- 1 1 Link to comment Share on other sites More sharing options...
Morch Posted June 14, 2018 Share Posted June 14, 2018 I liked this topic better when it was about food posters make themselves. Not that I mind some of the dining tips. 1 Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 4 minutes ago, Morch said: I liked this topic better when it was about food posters make themselves. Not that I mind some of the dining tips. I have just made myself a Mama Carbonara with cheese (seasonal special edition) cup noodle from 7/11 .... washed down with mont clair red ....living the dream... 2 Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 I liked waking to the market much better when I was 30 years younger, and 20 pounds lighter.., Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 16 minutes ago, TallGuyJohninBKK said: -- and that's using a standard 10-cup electric rice cooker that anyone can use in any residence here, and every store in Thailand readily stocks. Because I am a miserable old cus that rarely showers I have no friends so only have a 3 cup rice cooker but I bung loads of different things in with the rice so that it all cooks together...best additions are frozen peas, fresh tomato and chopped mushrooms....worst additions have been the cat, a lizard and some ants that I couldn't be bothered to clean out..but generally it is worth experimenting with 2 Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 4 minutes ago, mogandave said: I liked waking to the market much better when I was 30 years younger, and 20 pounds lighter.., I still manage it but tend to take up the whole walkway but have found hitting peoples' shins with my walking stick very helpful... Link to comment Share on other sites More sharing options...
TallGuyJohninBKK Posted June 14, 2018 Share Posted June 14, 2018 (edited) 7 minutes ago, Jeremia Juxtaposed said: Because I am a miserable old cus that rarely showers I have no friends so only have a 3 cup rice cooker but I bung loads of different things in with the rice so that it all cooks together...best additions are frozen peas, fresh tomato and chopped mushrooms....worst additions have been the cat, a lizard and some ants that I couldn't be bothered to clean out..but generally it is worth experimenting with You could still fix Mexican food ingredients in your mini 3 cup model -- just in very small portions! I didn't say everyone here HAD a 10-cup model. I just said, everyone CAN have one, since they're easy and cheap to get and buy and use, even in non-kitchen settings. It's kind of like penis size. It's better to have a bigger one, and not need it all the time, than to only have a smaller one and sometime wish it was bigger!!! Edited June 14, 2018 by TallGuyJohninBKK 1 Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 1 minute ago, TallGuyJohninBKK said: You could still fix Mexican food ingredients in your mini 3 cup model -- just in very small portions! I didn't say everyone here HAD a 10-cup model. I just said, everyone CAN have one, since they're easy and cheap to get and buy and use, even in non-kitchen settings. yep - too true - I don't say my food is any particular genre though either...just bung in what is in the fridge and see how it goes..Bokchoy was very good but frozen carrots tasted like soap.....Lap Choeng (which I love) lost most of their taste and will forever be wrapped in streaky bacon and put on a roasting tray...but at least I tried it..!!.. Life is all about experimenting... Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 I like to soak pintos overnight before cooking...I do miss good ham-hocks & cornbread... Link to comment Share on other sites More sharing options...
TallGuyJohninBKK Posted June 14, 2018 Share Posted June 14, 2018 Just now, mogandave said: I like to soak pintos overnight before cooking... I do miss good ham-hocks & cornbread... Clinton Street Baking Co. in the basement of Siam Paragon, last time I checked, has a very good jalapeno corn bread as a standard side dish on their menu. The jalapeno element isn't strong. But the cornbread itself is really good. 1 Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 Clinton Street Baking Co. in the basement of Siam Paragon, last time I checked, has a very good jalapeno corn bread as a standard side dish on their menu. The jalapeno element isn't strong. But the cornbread itself is really good. Jalapeño is okay, but I was thinking about butter and honey...My mom used to make corn muffins with chopped bacon...A ton of fresh chopped onions and a dash of vinegar & Tabasco on the pintos... 1 Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 Thinking about it, my mom would cook drop-dumplings in pintos sometimes...that was some good s—t right there Maynard... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted June 14, 2018 Share Posted June 14, 2018 1 hour ago, TallGuyJohninBKK said: Just to expand on this a bit: that's exactly what I've been doing for the past year or more: And, I recognize that different folks here may have different levels of kitchen, or even no kitchen at home, so I wanted to pass along a tip/secret that I've found very helpful in fixing my Mexican stuff at home -- and that's using a standard 10-cup electric rice cooker that anyone can use in any residence here, and every store in Thailand readily stocks. As follows: --Mexican rice - cook the rice in the rice cooker and add whatever sauces or seasonings you like. --frijoles - I take 1 16 oz bag of dried pinto beans from the U.S., the kind readily sold at both Foodland and Villa, and pop those in the rice cooker with 10 cups of water, and set on "cook" with the lid slightly off to avoid it boiling over. Takes an hour or two, stirring periodically, and usually refill the water half way thru. Perfect beans when done. --chicken or pork meat filling - cut/dice into small pieces as desired, put in the rice cooker, add 8-16 oz of your favorite salsa/sauce as desired, cover and set on cook. Stir periodically. Within an hour or so, the sauce mixture will have cooked down, and you can fork shred or separate the meat easily. Then you've got rice, beans and meat. Add your favorite tortillas, shredded cheese, and whatever else you'd like, and you've got pretty much all the necessary elements for all kinds of Mexican food. And the only cooking device you've used is one rice cooker bowl. -- I made some pork carnitas once and they were good...used homade chapattis instead of tortillas...delish...plenty of everything you need at the talat... https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/ Link to comment Share on other sites More sharing options...
Tippaporn Posted June 14, 2018 Share Posted June 14, 2018 My 5-1/2 y.o. daughter loves KFC chicken nuggets (puke) so I purchased all of the ingredients to make authentic KFC nuggets and together (with mom) she had her first experience cooking. She broke her first egg, tenderized the chicken, measured all the ingredients out, and did the whole shot other than the frying. Much more tender than KFC. Can't say I liked them much as the batter is made from potato chips and corn flakes. But we were cooking to suit my daughters tastes, not mine. Link to comment Share on other sites More sharing options...
mogandave Posted June 14, 2018 Share Posted June 14, 2018 Time to get some cookie mix...she’ll love that Link to comment Share on other sites More sharing options...
xylophone Posted June 14, 2018 Share Posted June 14, 2018 Cooking chicken with cashew nuts tonight, with an extra chilli or two thrown in!! 1 Link to comment Share on other sites More sharing options...
TallGuyJohninBKK Posted June 14, 2018 Share Posted June 14, 2018 (edited) 51 minutes ago, mogandave said: Jalapeño is okay, but I was thinking about butter and honey... Honestly, I'm not sure why Clinton St. calls it "jalapeno" cornbread. As best as I recall, and I've had it numerous times, there's no visible jalapeno pieces in it, nor does it have that flavor. It's just served in a small loaf size that you can cut. And indeed, it goes great with their whipped butter and/or their homemade berry jam. 95b per order, eat it with their warm maple butter.... Edited June 14, 2018 by TallGuyJohninBKK Link to comment Share on other sites More sharing options...
Popular Post Tippaporn Posted June 14, 2018 Popular Post Share Posted June 14, 2018 (edited) 9 minutes ago, mogandave said: Time to get some cookie mix...she’ll love that She's more finicky than a cat! And eats like a bird! Seems no matter what we offer her we get the standard reply, "I don't like it!" "Well, lil' darlin', you've never had it before." "It looks yukky!" I showed her some scrumptious pictures of German pan fried pancakes dripping with fruit jam and asked her if she wanted to make them. Didn't even get the standard reply on that one. She just crinkled her face. Kids! Edited June 14, 2018 by Tippaporn 3 Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 (edited) 25 minutes ago, Tippaporn said: She's more finicky than a cat! And eats like a bird! Seems no matter what we offer her we get the standard reply, "I don't like it!" "Well, lil' darlin', you've never had it before." "It looks yukky!" I showed her some scrumptious pictures of German pan fried pancakes dripping with fruit jam and asked her if she wanted to make them. Didn't even get the standard reply on that one. She just crinkled her face. Kids! She is 5 1/2 ...try her with buttered toast and jam . Its safe easy and equally delicious......then get her frying eggs for egg on toast....then try her with more difficult pan dishes....even (dare I say it) frozen chips ... I shudder to think of the times I have rescued a potential disaster in the kitchen so a solid chair/stool/step for height is critical.. ooh ooh ooh and buy her some lap choeng the Asian childs' favourite!! Edited June 14, 2018 by Jeremia Juxtaposed Link to comment Share on other sites More sharing options...
Tippaporn Posted June 14, 2018 Share Posted June 14, 2018 Just now, Jeremia Juxtaposed said: She is 5 1/2 ...try her with buttered toast and jam . Its safe easy and equally delicious......then get her frying eggs for egg on toast....then try her with more difficult pan dishes....even (dare I say it) frozen chips ... She loves toast and butter. Eats butter straight up, too (I love butter but straight up is, well, yukky). Tried jam and failed. Eggs? She doesn't even want to get near 'em. I'm tellin' ya, my wife wants to pull her hair out sometimes trying to figure out what to make for her. I keep telling my daughter that when she grows up and eventually develops a palate I'm going to remind her of all the missed opportunities she had when she was little. 2 Link to comment Share on other sites More sharing options...
Jeremia Juxtaposed Posted June 14, 2018 Share Posted June 14, 2018 1 minute ago, Tippaporn said: She loves toast and butter. Eats butter straight up, too (I love butter but straight up is, well, yukky). Tried jam and failed. Eggs? She doesn't even want to get near 'em. I'm tellin' ya, my wife wants to pull her hair out sometimes trying to figure out what to make for her. I keep telling my daughter that when she grows up and eventually develops a palate I'm going to remind her of all the missed opportunities she had when she was little. I also edited in Lap Choeng - get her to do it with fried rice etc....There is no child in Asia that doesn't like it....... 1 Link to comment Share on other sites More sharing options...
grollies Posted June 14, 2018 Share Posted June 14, 2018 22 hours ago, TallGuyJohninBKK said: One of the nice thing about the place is the tremendous variety that's on offer -- all in one place and via one check. They also have beers (Thai and German) and even bottles of wine available to have with your meal, obviously during permitted serving hours. And for those with Thai wives or S/O's, there's two different Thai food sections available -- one a long counter of pre-prepared Thai stir frys and curries that's facing the bakery and deserts section, and the other a so-called Thai Street Food section with its own large semi-separate tables and chairs seating area where they have Thai noodle dishes, various kinds of porks, sticky rice, som tam and stuff like that. In both of those areas, you're often, but not always, ordering by weight, and each item typically has a price per 100gs listed on a little description card for each item. So there's probably something on one of the many varied menus there to satisfy almost any taste. Thanks, and my wife also likes farang food so we'll all be good. And yes, your posts and others are whetting my appetite. Link to comment Share on other sites More sharing options...
stud858 Posted June 14, 2018 Share Posted June 14, 2018 While I've got the fan running anyway. 1kg beef 250 baht. Air dried beef jerky. Too easy. Keeps well. Those sensative to bacteria should put the jerky in an oven 80 degrees C for 30 minutes. Link to comment Share on other sites More sharing options...
Popular Post Tippaporn Posted June 14, 2018 Popular Post Share Posted June 14, 2018 4 minutes ago, Jeremia Juxtaposed said: I also edited in Lap Choeng - get her to do it with fried rice etc....There is no child in Asia that doesn't like it....... I dunno. I'll try . . . She eats regular wieners . . . but not unless we remove the skin! Regular rice . . . nope. She does like sticky rice with deep fried bits of pork, though. She's choosy as to fruit but does enjoy a variety of it. So that's good. Sometimes it seems we hit upon something she likes. But then to our dismay she will change her mind over time and won't eat it anymore. Aaargh! You know how women are . . . being the care takers they're born to be they have to make sure the kids eat . . . and regularly. Always trying to force food down their throats and goin' crazy when it doesn't work. I tell my wife not to worry. I've never heard on the nightly news of a kid starvin' themselves to death so I tell her that when she's truly hungry she'll be ready to eat anything. 3 Link to comment Share on other sites More sharing options...
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