What are you eating? (food porn)

[grollies]

2 hours ago, Naam said:

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

You got a leak?

[tutsiwarrior]

4 hours ago, champers said:

Sounds like meatless Moussaka to me. Greeks bearing gifts.

yeah, I would agree except that moussaka is layered and baked in a lasagna type arrangement and here the tatties are just diced and added to the stove top mixture...they both taste good but ground lamb is hard to find in Thailand...maybe at makro...

 

 

[tutsiwarrior]

5 hours ago, Naam said:

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

 

must be them imported locoto chile peppers from the andes...the medicinal secrets of indigenous Cochabamba cuisine...yer lungs and heart gotta work so hard at that altitude never heard of anyone dying from heart disease up there...must be all the local salsa that folks put on their food...

 

I manage at about 145/75...with meds...but it's easy to upset the balance and I surely do love some miso soup wid noodles first thing in the mornin'...

 

'and he died alone in Suphanburi, clutching the remains of a bowl of miso soup with noodles...'

 

 

[Naam]

12 hours ago, grollies said:

14 hours ago, Naam said:

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

You got a leak?

no leak. extremely low blood pressure all my life (which never affected me healthwise, au contraire!).

[grollies]

18 minutes ago, Naam said:

no leak. extremely low blood pressure all my life (which never affected me healthwise, au contraire!).

Lucky man.

[BritManToo]

Got all nostalgic for my childhood and decided to make Malt Loaf (left),  I've been making Muesli Bread (right) for a while.

Turned out quite well, tasted like I remembered even though I had to make a couple of substitutions.

(Malt Extract replaced by Ovaltine, Black Treacle replaced by Caramelized Organic Cane Syrup)

 

Muesli Bread eaten toasted with butter and a hint of Vegemite.

Malt Loaf eaten cold with plenty of butter.

Edited July 27, 2018 by BritManToo

[stud858]

May I talk drinking for one moment. 

 

I'm trying to find the ingredient that makes Gatorade have that distinctive chalky after taste. Baking soda is not right.  Any ideas? 

[CLW]

Got all nostalgic for my childhood and decided to make Malt Loaf (left),  I've been making Muesli Bread (right) for a while.
Turned out quite well, tasted like I remembered even though I had to make a couple of substitutions.
(Malt Extract replaced by Ovaltine, Black Treacle replaced by Caramelized Organic Cane Syrup)
 

Muesli Bread eaten toasted with butter and a hint of Vegemite.
Malt Loaf eaten cold with plenty of butter.

That looks both great.
Do you mind sharing the recipe here?
Thanks

[BritManToo]

1 hour ago, CLW said:

That looks both great.
Do you mind sharing the recipe here?
Thanks

Muesli bread,

150gm water, 19gm olive oil (or butter), 20gm sugar, 4gm salt, 1 and 3/4 cups bread flour, 1/3 cup wholemeal flour, 3gm instant yeast + 1/2 cup muesli and added raisins soaked in 30ml milk. If using a bread maker add wet muesli/raisin/milk at 1st bleep. Cook on 500gm Multigrain bread setting (approx 2:51) dark crust.

 

Malt Loaf,

140gm water, 20gm butter, 20gm Caramelized organic cane syrup (Rimping), 30gm Ovaltine original, 14gm brown sugar, 4gm salt, 1 and 3/4 cups bread flour, 2/3 cup wholemeal flour, 4gm instant yeast + 1/2 cup muesli and 50gm added raisins soaked in 20ml milk. If using break maker add wet muesli/raisin/milk at 1st bleep. Cook on 500gm multigrain bread setting (approx 2:51) dark crust.

 

By hand

Kneading and first rise 36mins, knock back add fruit, second rise 90mins, bake at 350f (175c) for 35mins. Although it's hard to give definitive hand bake times as the breadmaker forces the rise at an enhanced humidity/constant temperature, and I can't predict the temperature and humidity of your kitchen.

 

All my bread mixes usually work with approx 200gm liquids (water, oils, syrups, milk) to 340gm solids, for the correct rise.

Edited July 27, 2018 by BritManToo

[katana]

Uighur-Style  ‘Big Plate Chicken’ with flat noodles

Recipe:

 

Edited July 28, 2018 by katana

[notmyself]

On ‎7‎/‎27‎/‎2018 at 5:23 AM, BritManToo said:

Turned out quite well, tasted like I remembered even though I had to make a couple of substitutions.

 

Been here a long time myself and while it has become much easier to get certain ingredients, it's still a bitch to get certain things. It's pushed a lot of people willingly into the kitchen and made them think what else they can use or is there another way of doing it. Not unusual with expat communities anywhere and to stay on topic, the SE Asian community also face the same problem when equally far from home. What I do is slowly ship various things (dry goods mostly) to the UK and when I visit I bring them back with me.  Sometimes I gotta wait but on a positive side there is a lot of food out there that I have yet to taste. 

 

I remember being in London, my home town, a good few years back and went with my then fiancé (non Thai) to a Thai restaurant I'd heard about. Nothing fancy... just one whose name is known. Who was ultimately to become my missus ordered some sh1t (spring rolls maybe) and I ordered Thai style tom yum with and told the waitress no tomato... in Thai. After a short time with my intended some chick (55yo 100KG) comes over and starts going off on one about the food being real Thai, how the inclusion of tomato is an affront and many other things in an error 404 strewn manner. In the end she calmed down and made all sorts of stuff I wanted that was not on the menu. Sure I paid, but I did have anything and everything I wanted. 

 

 

[tutsiwarrior]

in a different thread where we have discussed cheese the subject of locally available parmesan came up and at makro recently after doing the 90 day report I found a wedge of Cello brand 12 month aged 'artisan parmesan'...origin unknown, probably some fake italians in a fake place in SE Asia...

 

and I handled it carefully and thought about ingredients at home; got everything for a good meat sauce including bell pepper and 500g of wheat penne, etc...and I whipped it up with 250g of ground beef; onions, bell pepper and garlic first in olive oil then the ground beef and drain off the excess grease...diced fresh toms and 3 tablespoons of tomato paste, salt, pepper and spices...let simmer 45mins with a splash of hot water from the kettle...boil the pasta, drain and rinse and add to the sauce, mix and simmer fer a bit...

 

and then the piece de le resistance...grate the parmesan over the mixure in a serving arrangement...

 

many years ago I had a pal who was a heroin addict and he was clean for 6 months then did a load of shit and exclaimed: 'and it was soooo gooood!!!...' I felt the same about the pasta and meat sauce with the freshly grated parmesan cheese, hadn't had it for years...

 

 

 

Edited August 6, 2018 by tutsiwarrior

[tutsiwarrior]

https://www.theguardian.com/money/2018/aug/06/camra-more-than-half-of-uk-adults-struggle-to-afford-to-drink-in-pubs-price-of-pint

 

SHAME!!!

 

 

[bamukloy]

21 minutes ago, tutsiwarrior said:

https://www.theguardian.com/money/2018/aug/06/camra-more-than-half-of-uk-adults-struggle-to-afford-to-drink-in-pubs-price-of-pint

 

SHAME!!!

 

 

That is no suprise. I thank Australia for my short time there, i am able to give up cigarettes for good, because of the ridiculous price on tax.

My good Aussie friend say, when they wanted people to fight a war, get them addicted to alcohol, cigarettes.

I guess for USA it was weed or cocaine laced in food to keep them happy.

 

But now, there is nothing to keep them happy, and no wars to make rich guys richer either so they can either turn to grow drugs or presciption meds to dull the senses.

sad state of affairs whichever way!

[tolsti]

8 hours ago, tutsiwarrior said:

in a different thread where we have discussed cheese the subject of locally available parmesan came up and at makro recently after doing the 90 day report I found a wedge of Cello brand 12 month aged 'artisan parmesan'...origin unknown, probably some fake italians in a fake place in SE Asia...

 

and I handled it carefully and thought about ingredients at home; got everything for a good meat sauce including bell pepper and 500g of wheat penne, etc...and I whipped it up with 250g of ground beef; onions, bell pepper and garlic first in olive oil then the ground beef and drain off the excess grease...diced fresh toms and 3 tablespoons of tomato paste, salt, pepper and spices...let simmer 45mins with a splash of hot water from the kettle...boil the pasta, drain and rinse and add to the sauce, mix and simmer fer a bit...

 

and then the piece de le resistance...grate the parmesan over the mixure in a serving arrangement...

 

many years ago I had a pal who was a heroin addict and he was clean for 6 months then did a load of shit and exclaimed: 'and it was soooo gooood!!!...' I felt the same about the pasta and meat sauce with the freshly grated parmesan cheese, hadn't had it for years...

 

 

 

They seems to be American...... http://cellocheese.com/our-story/

[tutsiwarrior]

21 hours ago, tolsti said:

They seems to be American...... http://cellocheese.com/our-story/

 

the Cello Cheese Bros? they look to be a buncha cheese mafiosi...big smiles before they pull the trigger...

 

but that parmesan hit the spot, I havta admit...

 

 

 

Edited August 7, 2018 by tutsiwarrior

[tutsiwarrior]

so...whaddaya do when you got a lot of parmesan layin' around? a big pot of minestrone...

 

https://www.allrecipes.com/recipe/13187/minestrone-soup-i/

 

cans of cannelli beans are available at makro...looks like any kinda white beans will do...

 

I doctored this up a bit and threw in some fresh long beans and a couple of the local phallic green aubergines which are a good substitute for western purple eggplants, same taste and texture, used fresh tomatoes rather than canned...left out the cabbage and then I agonized over whether to use an open package of penne pasta or wheat fusilli...used the penne as it had been open for more than a month...grated some parmesan and c'est sa...minestrone is like an italian ratatouille with pasta, and you can expect a similar flavor...it takes well to ratatouille type ingredients like eggplant, etc...

 

needa have some fresh crusty bread to accompany so gonna do a new loaf tmw...making a minestrone is a good excuse...

 

that Cello brand parmesan from makro is very nice and very rich and ye havta be careful how much ye add...I went overboard with the pasta and meat sauce and my gut objected, later hadta be more moderate as the ground beef has got a lot of fat and with the cheese was more than than my aged digestive system can tolerate...

 

'moderation in all things...' 'cerveza Modelo; 3.2%, bebida de moderacion...' and then tutsi distainfully slurps a 5.9% budweiser...or a 40% vodka and soda...and hooks down the  minestrone with a moderate amount of parmesan cheese...

 

 

Edited August 10, 2018 by tutsiwarrior

[mogandave]

No Cesar salad to go with?

[tutsiwarrior]

1 hour ago, mogandave said:

No Cesar salad to go with?

 

don't know about you but I've given up on the local salad greens...even with that fancy top shelf tesco stuff it goes right thru me, the next morning a toilet bowl fulla un digested salad greens with an urgent bowel movement...

 

I was at the talaat a couple of weeks ago and someone had romaine lettuce seeds...havta to have romaine for a proper cesar salad...I shoulda got them then as I went back a few days ago and they were gone...when I order a cesar salad and it's served made of iceberg ye wanna hurl it across the dining area and shout: 'what the f***urc d'ye think yer doin'????!!!'

 

I got the MiL living with me now and there's space freed up on our spacious front terrace fer some planter boxes so that I'm now gonna get down...there ain't nothin' that the MiL can't grow...along with some nice chard, kale, etc...we shall sit together and select the nicest seeds and etc...

 

ye gots to be careful and thinly shave yer parmesan for the salad...takes a bit of technique...

 

 

[mogandave]

 
don't know about you but I've given up on the local salad greens...even with that fancy top shelf tesco stuff it goes right thru me, the next morning a toilet bowl fulla un digested salad greens with an urgent bowel movement...
 
I was at the talaat a couple of weeks ago and someone had romaine lettuce seeds...havta to have romaine for a proper cesar salad...I shoulda got them then as I went back a few days ago and they were gone...when I order a cesar salad and it's served made of iceberg ye wanna hurl it across the dining area and shout: 'what the f***urc d'ye think yer doin'????!!!'
 
I got the MiL living with me now and there's space freed up on our spacious front terrace fer some planter boxes so that I'm now gonna get down...there ain't nothin' that the MiL can't grow...along with some nice chard, kale, etc...we shall sit together and select the nicest seeds and etc...
 
ye gots to be careful and thinly shave yer parmesan for the salad...takes a bit of technique...
 
 

I soak the greens in a sink full of cold water with a half cup of vinegar.

A good potato peeler works well for shaving Parmesan....

[xylophone]

20 hours ago, tutsiwarrior said:

don't know about you but I've given up on the local salad greens...even with that fancy top shelf tesco stuff it goes right thru me, the next morning a toilet bowl fulla un digested salad greens with an urgent bowel movement...

Had the same on occasion and I think it is more to do with the quality of the water given to the plants than not being properly washed.

 

Great idea to get your MIL onto growing them...……..oh for some decent tasty tomatoes!!  Tried growing my own cherry toms here but didn't work out!

[tutsiwarrior]

5 hours ago, xylophone said:

Had the same on occasion and I think it is more to do with the quality of the water given to the plants than not being properly washed.

 

Great idea to get your MIL onto growing them...……..oh for some decent tasty tomatoes!!  Tried growing my own cherry toms here but didn't work out!

 

I don't think that it's a problem with washing as I always wash the greens regardless of the packaging and how fancy (expensive) they are and I have a really nice salad spinner that I brought in my luggage from the ME to crisp them up after washing...I'm thinking that there is a higher cellulose content in the local greens that prevents them from being properly digested...I'm also thinking of having an associate who lives in the UK send out some seeds for various greens to do a comparison...

 

the local climate doesn't appear to be suitable for western style tomatoes, things necessarily havta to be more 'temperate'...I don't think that I've read one post on the forum from anyone who's been successful in growing western style toms, they never ripen, etc...just havta get useta the local rubbish...the thais usually smash the shit outta them in a mortar and pestle for sauces and somtam so that they're not used for the same western purpose ...they're OK to cook with I've noticed and look to be the same variety as the canned plum tomatoes that you get for cooking purposes in the west...not much good fer salads though...

 

just ran outta the Caroline brand local feta and now it's local toms and Cello brand parmesan for a salad...salt, pepper and a splash of vinegar...

 

some western style parseley would be nice...as much as I like fresh coriander (cilantro) it gets tiresome after awhile...also gotta have some sweet basil...

 

 

[mogandave]

 
I don't think that it's a problem with washing as I always wash the greens regardless of the packaging and how fancy (expensive) they are and I have a really nice salad spinner that I brought in my luggage from the ME to crisp them up after washing...I'm thinking that there is a higher cellulose content in the local greens that prevents them from being properly digested...I'm also thinking of having an associate who lives in the UK send out some seeds for various greens to do a comparison...
 
the local climate doesn't appear to be suitable for western style tomatoes, things necessarily havta to be more 'temperate'...I don't think that I've read one post on the forum from anyone who's been successful in growing western style toms, they never ripen, etc...just havta get useta the local rubbish...the thais usually smash the shit outta them in a mortar and pestle for sauces and somtam so that they're not used for the same western purpose ...they're OK to cook with I've noticed and look to be the same variety as the canned plum tomatoes that you get for cooking purposes in the west...not much good fer salads though...
 
just ran outta the Caroline brand local feta and now it's local toms and Cello brand parmesan for a salad...salt, pepper and a splash of vinegar...
 
some western style parseley would be nice...as much as I like fresh coriander (cilantro) it gets tiresome after awhile...also gotta have some sweet basil...
 
 

Pretty good tomatoes available, particularly cherries. Relatively cheap when I was in Prachinburi, higher in Bangkok.

No reason you couldn’t grow them here, it’s getting them started that’s tough. They don’t do that well from seeds, but once you get them going they produce.

[xylophone]

10 hours ago, tutsiwarrior said:

.just havta get useta the local rubbish

I now buy the little plastic cups/pots of Cherry toms (from Japan or Korea I think) from Big C at about 22 baht as they are sweet and tasty.

 

I did try to grow cherry toms and the plants grew but fruiting was a problem...……...got a few from them, but bugs etc had a field day! Sorry about the pun!

[mogandave]

I now buy the little plastic cups/pots of Cherry toms (from Japan or Korea I think) from Big C at about 22 baht as they are sweet and tasty.
 
I did try to grow cherry toms and the plants grew but fruiting was a problem...……...got a few from them, but bugs etc had a field day! Sorry about the pun!

They grow a lot of them in the mountains east of Kabinburi.

You probably need to screen them to keep the bugs out, and he wild plants you get the second year should produce better.

[xylophone]

31 minutes ago, mogandave said:

 

They grow a lot of them in the mountains east of Kabinburi.

You probably need to screen them to keep the bugs out, and he wild plants you get the second year should produce better.
 

 

Thanks for the tips...……….sold the house now and living in a rented apt which gives me no chance to grow anything, so I now feast on those little toms I spoke about.

 

In fact I will have some for lunch along with a "Lady Pie" cold sausage roll and a steaming bidet of Tesco strong tea!!!!

[grollies]

Made cream yesterday (experiment) tastes great. Now got to buy an oven to make scones.....got an electric cooker, that won't work will it?

 

In the meantime going to turn it into sour cream for burritos.

[mogandave]

Made cream yesterday (experiment) tastes great.

Yuck!!!! Get your self a cow man!!!!

[grollies]

49 minutes ago, mogandave said:

 

Yuck!!!! Get your self a cow man!!!!


 

 

7 11 is easier, butter and milk. Tastes goooood.

[Morch]

On 8/11/2018 at 11:44 PM, tutsiwarrior said:

 

I don't think that it's a problem with washing as I always wash the greens regardless of the packaging and how fancy (expensive) they are and I have a really nice salad spinner that I brought in my luggage from the ME to crisp them up after washing...I'm thinking that there is a higher cellulose content in the local greens that prevents them from being properly digested...I'm also thinking of having an associate who lives in the UK send out some seeds for various greens to do a comparison...

 

the local climate doesn't appear to be suitable for western style tomatoes, things necessarily havta to be more 'temperate'...I don't think that I've read one post on the forum from anyone who's been successful in growing western style toms, they never ripen, etc...just havta get useta the local rubbish...the thais usually smash the shit outta them in a mortar and pestle for sauces and somtam so that they're not used for the same western purpose ...they're OK to cook with I've noticed and look to be the same variety as the canned plum tomatoes that you get for cooking purposes in the west...not much good fer salads though...

 

just ran outta the Caroline brand local feta and now it's local toms and Cello brand parmesan for a salad...salt, pepper and a splash of vinegar...

 

some western style parseley would be nice...as much as I like fresh coriander (cilantro) it gets tiresome after awhile...also gotta have some sweet basil...

 

 

 

Sweet basil, parsley, mints, rosemary etc. aren't too hard to grow at home. Managed quite alright with a smallish Bangkok balcony. Tomatoes are more advanced fare, but not overly hard. A lot of good advice on the farming and gardening sub-forums (think there's one topic dedicated to them). Cherry tomatoes maybe more suitable for smaller spaces, perhaps a bit easier to grow in Thailand.

 

 

 

tomatoes