I was hungry.....

40 minutes ago, tolsti said:

I was hungry.....

Do you deliver?  

20 hours 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.

So let's get back to it!

 

 

Today was craving for some pancakes.
Found out that I have no more flour at home (shame on me).

But I found some instant polenta in the kitchen shelf. So I gave it a try with that.
Outcome was some kind of pan-baked corn bread. Better than I expected.

Beat two eggs with salt and sugar in a bowl until fluffy.
Meanwhile boil some water and in a separate bowl mix it with 1 cup (from the rice cooker) instant polenta until it's soaked up all water.
Mix together with the beaten egg and some milk and pinch of baking powder until it has a pancake batter consistence. Add flavourings such as vanilla, cinnamon or also savoury like curry powder. Heat a non-stick pan on medium heat with some oil or butter.
Fry on low heat until it has become solid and flip it.
Serve with fruits for example.

Can't upload pictures at the moment. I'll try later.

On 6/14/2018 at 3:38 PM, Morch said:

I liked this topic better when it was about food posters make themselves. Not that I mind some of the dining tips.

Back to home cooking then, this time with Maine lobsters.

14 minutes ago, ExpatOilWorker said:

Back to home cooking then, this time with Maine lobsters.

 

Well, in your case (if memory serves) your better half may feature as well .

Not much into these - a whole lot of work cracking shells, messy too. But love the taste, though.

Great pics, thanks.

 

18 hours ago, ExpatOilWorker said:

Back to home cooking then, this time with Maine lobsters.

 

 
Well, in your case (if memory serves) your better half may feature as well .
Not much into these - a whole lot of work cracking shells, messy too. But love the taste, though.
Great pics, thanks.
 

You might be thinking crabs, nice yield in Maine lobster without a lot of work.

Make a nice side to a NY strip....

6 hours ago, Naam said:

 

Just let me know next time you are in Bangkok and we will do it again.

On 6/15/2018 at 7:23 PM, Morch said:

 

Well, in your case (if memory serves) your better half may feature as well .

Not much into these - a whole lot of work cracking shells, messy too. But love the taste, though.

Great pics, thanks.

 

True, the wife is the talented chef in our household, but unfair to share her pictures. She can make chicken look special.

On 6/13/2018 at 5:46 PM, TallGuyJohninBKK said:

 

Re Food Story at Central Chidlom, I'd definitely take their Reuben over their Philly steak sandwich, 24/7, 365.

 

Here's their 250b Reuben and fries:

 

 

The above photo was my Reuben eating there -- not an advertising promotion photo...

 

Ordered my first Reuben in over six years on Sunday.  It was excellent!!  I usually like it dripping with Russian dressing but I understand most wouldn't.  Next time I'll order some on the side.  Thanks, TallGuyJohninBKK!

 

This was my first experience in the Food Store.  The variety of food offered was amazing.  I could spend at least a few days there checking everything out.  As of now I'm trying to talk the wife into moving there.   

On 6/16/2018 at 7:53 PM, ExpatOilWorker said:

Just let me know next time you are in Bangkok and we will do it again.

i was yesterday in Bangkok and will be in Bangkok next week monday till friday in.... Bumrungrad. half an hour each day only.

Cooked the attached recipe for dinner in order to revive memories of recent China trip.

Turned out to be fantastic. I added some more spices, fennel seed and star anise.

 

https://omnivorescookbook.com/recipes/uyghur-style-noodles-with-lamb-sauce

 

PS: Why I can't attach pictures anymore from within the tapatalk app?

for grated carrot salads, shredded daikon radish salads and sliced cucumber salads I've discovered a sugared rice vinegar dressing that's so much nicer than a vinaigrette with oil, mustard and etc...the heavy vinaigrette makes things soggy when the sugared vinegar makes it nice, crispy and delightful...looks like a staple in japanese cuisine...

 

take yer vegetables and shred, chop or otherwise cut up and then eyeball the amount...then whisk together a 2:1 mixture of rice vinegar (makro) and sugar (adjust to taste ) and whisk until the sugar dissolves...pour over the veg, toss and refrigerate and bobs yer uncle...could maybe even use standard white vinegar as well...

 

are you OK, Naam?

 

 

Today I made burritos as follows.

 

Small whole chicken 99 baht big C

8 plain tortilla wraps 99 baht big C

 

1 large carrot - grated

1 large onion - grated (like onion puree once grated)

1 large red onion - chopped

1 small cucumber - chopped

 

Say 30 baht for lot

 

50g of cheese - approx 40 baht

 

1 packet of taco seasoning 38baht.

 

Used half of chicken, wraps and seasoning and had a great feast with these tortillas.

 

Love eating salad and meat. Hate fried foods but I do eat them occasionally. 

 

The food fed 2 of us whole.

 

Spent less than 200 baht and have enough leftover for a couple of snacks.

6 hours ago, tutsiwarrior said:

are you OK, Naam?

still kicking!

8 hours ago, tutsiwarrior said:

for grated carrot salads, shredded daikon radish salads and sliced cucumber salads I've discovered a sugared rice vinegar dressing that's so much nicer than a vinaigrette with oil, mustard and etc...the heavy vinaigrette makes things soggy when the sugared vinegar makes it nice, crispy and delightful...looks like a staple in japanese cuisine...

 

take yer vegetables and shred, chop or otherwise cut up and then eyeball the amount...then whisk together a 2:1 mixture of rice vinegar (makro) and sugar (adjust to taste ) and whisk until the sugar dissolves...pour over the veg, toss and refrigerate and bobs yer uncle...could maybe even use standard white vinegar as well...

 

are you OK, Naam?

 

 

The only dressing I use is vinegar and sugar. My mum told me that it is a ''Welsh thing" 

made this one tonight:

 

https://www.theguardian.com/lifeandstyle/2018/jun/26/rachel-roddy-recipe-tomato-potato-aubergine-stew

 

no garlic indicated in the ingredients but I threw in a handful anyway...

 

pretty much like a ratatouille but with some potatoes...and note that capsicums (green 'bell pepper') is an ingredient...these are hard to find outside of falang ghettos but you can use the big, mild red and green chiles available everywhere as a substitute...used about a cup of regular olive oil and it turned out a treat...also if you've got some western dried 'italian seasoning' it don't hurt none either...

 

whipped up a quick loaf for dipping purposes and it was OK, the recipe fairly screams for some bread for dipping...gotta work on my bread making, still can't get the texture that I like...

 

 

 

Made a chilli con carne and will spread it over a small pizza base loaded with cheese!

 

Didn't make a conventional one as add fennel and cumin seeds, along with unsweetened cocoa powder. a little squeeze of lime on the completed dish and a teaspoon of honey (it was a very large container) as I added TOO much chilli powder!!

 

Turned out to be one of the best I have ever made!

I was up at the changwat the other day for he 90 day report and called in at makro and got a kilo of bell peppers...now we gots the green phallic eggplant and plenty of tomatoes so it's ratatouille time! but we ain't got no zucchini/courgettes...toss in a couple of tatties to make up the bulk like in the recipe that I posted above...

 

eggplant/aubergines and peppers sauteed in olive oil then set aside and then with more oil onions, garlic and spices fried a bit then add the diced tatties...stir a bit then add the fresh tomatoes...a bit of hot water from the kettle so it don't stick then add the other veg and simmer...

 

just right but ye need some nice bread to dip it in...gonna make a fresh loaf tomorrow...

 

it was President Roosevelt that made makro available in the rice paddies fer de wayward falangs...like old Big Joe Williams said: 'he helped tutsiwarrior and he helped the chinese...'

 

President Roosevelt

by Big Joe Williams

Oh yes

We got Mr. President Roosevelt

Oh yes

oooooo

we got Mr. President Roosevelt

Well you know he gone he gone boys

But his spirit always gonna live on

President Roosevelt traveled by land

He traveled by the sea

He helped the U-nited States boys

And he also helped Chinee

Oh yes

I just wanted President Roosevelt

Well you know he gone he gone sonny boy

Oooo well, but his word would never fail

Now the rooster told the hens

Said, When are you hens gonna lay

Said, No, President Roosevelt's dead

We ain't got no place to stay

Oh yes

We got Mr. President Roosevelt

Well he gone he gone boy

But his word won't never fail

Well the hen told the rooster

Say, I want you to go crow

Said, No, President Roosevelt's dead, boys

Can't work on the project no more

Oh yes

I'm talking President Roosevelt

Well he gone he gone boys, but I know his

Spirit always gonna live on

(Play it boy)

Well President Roosevelt went to Georgia

And he rid it all 'round and 'round

I just could see that old pale-horse

Gonna take the President down

Oh yes

We got Mr. President Roosevelt

Well he gone he gone boys

Oooo well boy the spirit always live on

President Roosevelt traveled by the land

He went across the sea

He helped the Chinee

And also helped me

Oh yes

I accompanied President Roosevelt

Well he gone he gone boys, but his

Spirit always gonna live on

 

 

 

btw when I was at makro I found light miso paste...in the cooler by the refrigerated noodles and the lum chin...I love miso and this was quite a find, I thought that it could only be found at falang places like foodland and villa in BKK...

 

dissolve a heaping tablespoon of the paste in a serving bowl with some hot water...then take yer mama noodles and discard the flavoring packet and add to the dissolved miso and add more hot water as needed, cover and let sit for about 5 - 10mins...et viola, miso soup with ramen noodles, garnish with whatever ye got and down the hatch...mmm, mmm gooood....

 

ever wonder about the pro biotic benefits from miso (fermented soy bean paste)? gonna havta check it out...

 

 

Edited July 21, 20188 yr by tutsiwarrior

4 hours ago, tutsiwarrior said:

btw when I was at makro I found light miso paste...in the cooler by the refrigerated noodles and the lum chin...I love miso and this was quite a find, I thought that it could only be found at falang places like foodland and villa in BKK...

 

dissolve a heaping tablespoon of the paste in a serving bowl with some hot water...then take yer mama noodles and discard the flavoring packet and add to the dissolved miso and add more hot water as needed, cover and let sit for about 5 - 10mins...et viola, miso soup with ramen noodles, garnish with whatever ye got and down the hatch...mmm, mmm gooood....

 

ever wonder about the pro biotic benefits from miso (fermented soy bean paste)? gonna havta check it out...

 

 

Nice idea tutsi, going to Makro next week, might give it a go.

2 hours ago, grollies said:

Nice idea tutsi, going to Makro next week, might give it a go.

yeah...can't go wrong, really, I have a bowl of mama noodles everyday for brekkie ever since the days of daily mie ayam in Jakarta many years ago...plus miso is used in lots of recipes for different purposes...something comforting about miso sorta like chicken noodle soup when one is unwell...

 

however ye gotta watch the salt as a couple of tablespoons of miso paste contain twice the recommended daily amount of sodium...no good fer the high blood pressure...most fermented foods have got loadsa salt that's necessary fer the fermentation...

 

 

14 hours ago, tutsiwarrior said:

btw when I was at makro I found light miso paste...in the cooler by the refrigerated noodles and the lum chin...I love miso and this was quite a find, I thought that it could only be found at falang places like foodland and villa in BKK...

 

dissolve a heaping tablespoon of the paste in a serving bowl with some hot water...then take yer mama noodles and discard the flavoring packet and add to the dissolved miso and add more hot water as needed, cover and let sit for about 5 - 10mins...et viola, miso soup with ramen noodles, garnish with whatever ye got and down the hatch...mmm, mmm gooood....

 

ever wonder about the pro biotic benefits from miso (fermented soy bean paste)? gonna havta check it out...

 

 

Lots of probiotic effects from miso. Use hot water but not boiling. Boiling with kill the good bacteria. Also, some Japanese doctors claim they were spared radiation poisoning for the first two A-bombs because the iodine in miso blocked the radiation from reaching the liver.

 

7 hours ago, tutsiwarrior said:

yeah...can't go wrong, really, I have a bowl of mama noodles everyday for brekkie ever since the days of daily mie ayam in Jakarta many years ago...plus miso is used in lots of recipes for different purposes...something comforting about miso sorta like chicken noodle soup when one is unwell...

 

however ye gotta watch the salt as a couple of tablespoons of miso paste contain twice the recommended daily amount of sodium...no good fer the high blood pressure...most fermented foods have got loadsa salt that's necessary fer the fermentation...

 

 

Lots of table salt (sodium chloride) is bad for you. It's unnatural and has about 3% of additives (free-flowing agents, anti-caking agents etc). Real salt (sea or rock salt) is not bad for you, as it has a balance of other salts and trace minerals. It's actually very healthy and tastes much better. It has a slightly sweet flavour.

 

If you throw out the iodized table salt, be sure to get enough iodine. Real salt doesn't have iodine.

Edited July 21, 20188 yr by tropo

Lots of new age hoo-ha about salt, but a couple of reputable websites with no axe to grind say this...……

 

From the Mayo Clinic………….

Sea salt and table salt have the same basic nutritional value, despite the fact that sea salt is often promoted as being healthier. Sea salt and table salt contain comparable amounts of sodium by weight.

Whichever type of salt you enjoy, do so in moderation. The Dietary Guidelines for Americans recommend limiting sodium to less than 2,300 milligrams a day.

And from a TIME magazine article…………

As for the edible salt, some argue that it tastes better than the regular white variety when used in cooking, and that may well be true for some people. “All salts vary somewhat with respect to trace mineral content and texture,” says Weil. Proponents claim that pink salt has more minerals than typical salt—but you aren’t likely to get any extra health perks from eating it, Weil says. Pink Himalayan salt is nutritionally very similar to regular salt. It’s just prettier and more expensive.

 

The bottom line: If you want to add a pinch of pink salt to your food, go ahead, but you probably won’t reap any special health benefits. 

Quote

Tutsi said:

however ye gotta watch the salt as a couple of tablespoons of miso paste contain twice the recommended daily amount of sodium...no good fer the high blood pressure...

i'm happy that i can enjoy any salty food with my blood pressure @ 85/60

On 7/4/2018 at 12:12 PM, xylophone said:

Made a chilli con carne and will spread it over a small pizza base loaded with cheese!

 

Didn't make a conventional one as add fennel and cumin seeds, along with unsweetened cocoa powder. a little squeeze of lime on the completed dish and a teaspoon of honey (it was a very large container) as I added TOO much chilli powder!!

 

Turned out to be one of the best I have ever made!

chili con carne... cocoa powder... honey... reminds me somehow of fermented herring topped with black currant ice cream (YUM!).  

Quote

ciambotta is inspired by those from the toe of Italy, Calabria, and is to my mind a near-perfect dish, an olive oil-rich, pot-bellied stew of onion, tomato, aubergine and red pepper with – and this the key – potatoes.

deeleeshus!

On 7/3/2018 at 10:18 PM, tutsiwarrior said:

made this one tonight:

 

https://www.theguardian.com/lifeandstyle/2018/jun/26/rachel-roddy-recipe-tomato-potato-aubergine-stew

 

no garlic indicated in the ingredients but I threw in a handful anyway...

 

pretty much like a ratatouille but with some potatoes...and note that capsicums (green 'bell pepper') is an ingredient...these are hard to find outside of falang ghettos but you can use the big, mild red and green chiles available everywhere as a substitute...used about a cup of regular olive oil and it turned out a treat...also if you've got some western dried 'italian seasoning' it don't hurt none either...

 

whipped up a quick loaf for dipping purposes and it was OK, the recipe fairly screams for some bread for dipping...gotta work on my bread making, still can't get the texture that I like...

 

 

 

Sounds like meatless Moussaka to me. Greeks bearing gifts.