What are you eating? (food porn)

[Naam]

1 hour ago, siamcrut said:

pat pet moo glob.

good that we are all fluent in Thai.

[siamcrut]

good that we are all fluent in Thai.

How would you call the dish than? I don’t know it in English, so enlighten me please.

[mogandave]

How would you call the dish than?

Here dish, here dish, hereeerrrrre dish!

[tutsiwarrior]

4 hours ago, siamcrut said:

Pat pet moo glob.

 

that looks very nice...something like that would never appear on the table upstairs at our house, most stuff that they prepare stinks and is pet mak x 3...except for the khao thom muu that the MiL makes which is superb...sometimes someone will prepare a kweiteo with a nice broth but very infrequently...

 

tonight I had meatloaf using ground beef from makro...good for 2 days of sandwiches later...

 

 

 

[Naam]

12 hours ago, siamcrut said:

How would you call the dish than? I don’t know it in English, so enlighten me please.

as i don't know Thai i can't enlighten you. what i understood was "moo" (pork).

[ExpatOilWorker]

John Dory from chopping board to plate.

 

[Naam]

1 hour ago, ExpatOilWorker said:

John Dory from chopping board to plate.

 

 

 

many rainy seasons ago i had dinner in a fancy Michelin-Star restaurant in Munich, Germany. host was a German industrialist, guests were two Saudis and my(not so) humble)self.

 

in total 8 different dishes (quantity as your picture) were served. the Saudis looked at me with grim faces which i tried to ignore as we were discussing a multimillion contract with the German gentlemen. then after a microscopic dessert when we left but were still in the restaurant one of the Saudi asked in a very loud voice "ya Sheikh Naam... where can we have a hamburger now?"

 

when i met the German host the next day i had to listen to a furious tirade about fookin' uncultured camelriders who don't appreciate how many strings he had to pull to get a table for who's reservation usually a waiting list of several weeks is required. i was polite enough not to reveal that i took the Saudis later to an average German "Gasthaus" where all three of us shoveled in huge portions of (not so) halal food.

[BritManToo]

2 hours ago, ExpatOilWorker said:

John Dory from chopping board to plate.

 

Did you forget the chips? or were they served on a side plate?

I hate it when I've nearly cooked dinner, and I open the freezer to find someone ate all the chips.

Edited September 21, 2018 by BritManToo

[BritManToo]

18 hours ago, Naam said:

good that we are all fluent in Thai.

Stir Fried Spicy Pork.

(It's more like 'pat pet moo grop' but rural natives can't say 'R')

Edited September 21, 2018 by BritManToo

[wayned]

9 minutes ago, BritManToo said:

Did you forget the chips? or were they served on a side plate?

I hate it when I've nearly cooked dinner, and I open the freezer to find someone ate all the chips.

I used to have a restaurant in Slidel Louisiana, across Lake Pontchartrain from New Orleans.  If I served that to a true "Cajun" I'd be wearing the contents and on the dock for as gator bait the next morning.  I often get a kick out of chefs that carry "tweezers" to decorate their dishes as the food gets cold!

[Naam]

1 hour ago, wayned said:

I used to have a restaurant in Slidel Louisiana, across Lake Pontchartrain from New Orleans.  If I served that to a true "Cajun" I'd be wearing the contents and on the dock for as gator bait the next morning.  I often get a kick out of chefs that carry "tweezers" to decorate their dishes as the food gets cold!

[CLW]

Stir Fried Spicy Pork.
(It's more like 'pat pet moo grop' but rural natives can't say 'R')

To be more specific, crispy pork belly

[tutsiwarrior]

2 hours ago, CLW said:

On 9/21/2018 at 1:54 PM, BritManToo said:

Stir Fried Spicy Pork.
(It's more like 'pat pet moo grop' but rural natives can't say 'R')

To be more specific, crispy pork belly

 

you sure? the meat looks quite lean and there's some tatties in there with the beans, looks like everything coated with some flour mixture before frying...I've never been big on fatty, gristly meat...

 

just got back from tescos where they had some nice pork loin...gonna do a pork loin with dijon in the oven soon...when we got back to the house one of the step daughter's friends was waiting for her and she helped to unload the groceries and she was a startingly pretty girl...'yew gonna wanna try some of my loin, sweetheart?...' but of course tutsi being a gentleman would never say that, too busy cleaning off the slather and drool with a dirty bandana...

 

 

[tutsiwarrior]

I've noticed that there is a popular dish in Thailand which is pork belly stir fried with fresh green beans...very interesting as my Tennessee grandma useta do boiled snap beans with hog jowl which is basically fat with some streaks of meat like pork belly and it would flavor the green beans very nicely...a universally tasty combination of ingredients...

 

and there would be grandpa stoically snapping the beans and spittin' tobacco juice into a coffee can...useta be a kilo of beans at one go in the summer when they were in season as us kids were quite fond served with grandma's southern fried chicken and mashed potatoes...

 

 

[CLW]

 
you sure? the meat looks quite lean and there's some tatties in there with the beans, looks like everything coated with some flour mixture before frying...I've never been big on fatty, gristly meat...
 
just got back from tescos where they had some nice pork loin...gonna do a pork loin with dijon in the oven soon...when we got back to the house one of the step daughter's friends was waiting for her and she helped to unload the groceries and she was a startingly pretty girl...'yew gonna wanna try some of my loin, sweetheart?...' but of course tutsi being a gentleman would never say that, too busy cleaning off the slather and drool with a dirty bandana...
 
 

From the picture it looks more like lean pork meat indeed.
But from the thai description it says pork belly.
Anyway, I was never fond of fatty meat until I tried a real good fried and roasted pork belly in Thailand. I think this dish originates in China and is from my experience best in Chinese-Thai restaurants.
Most important thing is that most of the fat has been rendered out during slow roasting.

[Skeptic7]

Veggie Dogs today for lunch. "Dogs" are CP brand bought @ 7-11 and sold during annual Vegetarian Festival. 

 

[tutsiwarrior]

tonight, whole roasted cauliflower, many recipes on the internet and I parboiled the cauli for 10mins (careful not too long or it turns into mush) then rub with oil and garlic, sprinkle with cumin, dried coriander and salt and pepper and pop into the oven for 20 - 30mins...very nice...

 

got a cauli from the local talaat and paid 70 baht...goddam things are expensive these days...

 

while the oven was still hot I took a pork loin (tesco) and slathered dijon (makro), wrapped in foil and into the hot oven for 40mins...not bad...good for sarnies for a couple of days after...or just go to the fridge and cut off a bit and down the hatch...gotta find a way to preserve the wonderful pork fat and dijon mixture that comes outta the oven, ye put it into the fridge and then it congeals and is lost forever...

 

 

Edited October 9, 2018 by tutsiwarrior

[CLW]

Veggie Dogs today for lunch. "Dogs" are CP brand bought @ 7-11 and sold during annual Vegetarian Festival. 
 

I haven't seen these vegetarian sausages at 7/11 yet. I looked in 3 bigger stores. No sign of them.
I can remember from the last year's that they always had them plenty in stock and they were quite delicious.

[james.d]

On 10/9/2018 at 7:59 PM, tutsiwarrior said:

gotta find a way to preserve the wonderful pork fat and dijon mixture that comes outta the oven, ye put it into the fridge and then it congeals and is lost forever...

When it congeals, is it not spreadable onto a slice of bread and toasted in the style of "dripping on toast".. or possibly used when roasting potatoes.

[tutsiwarrior]

11 hours ago, james.d said:

When it congeals, is it not spreadable onto a slice of bread and toasted in the style of "dripping on toast".. or possibly used when roasting potatoes.

yeah...never thought of that, maybe spread the congealed mixture onto a microwaved potato, etc...

 

btw that roast pork loin was the best meat that I've had in a long time, don't often have roast meat in Thailand...gettin' ready now to head down to lotus for the biweekly shopping and gonna get more...the leftovers fantastic straight outta the fridge on it's own still infused with the fat and dijon, can almost cut it with a fork...trouble is lotus ain't got it all the time...

 

 

[Michaelaway]

Tutsiwarrior, when you go to Makro, I've got one word for you... pork cheeks!

????

[tutsiwarrior]

5 minutes ago, Michaelaway said:

Tutsiwarrior, when you go to Makro, I've got one word for you... pork cheeks!

????

 

yeah, pork cheeks I presume are the same as hog jowl in the southern US...mostly fat with a few streaks of meat like the local pork belly...the step daughter uses it a lot in the stuff that she makes, buy either at the talaat (nicer) or from tescos...just went to tescos a few hrs ago and got some more of that nice pork loin...on a roll over here, but gotta watch it; at 152 baht per kilo it ain't cheap...

 

 

[tutsiwarrior]

just did a aubergine/eggplant and potato curry with garlic, ginger, tomatoes and spices...inna big pot with some oil and tip in some mustard and cumin seeds if ye got 'em (if not no problemo, both available at makro), then add yer smashed up garlic, ginger and fresh chiles...then add some tumeric, dry coriander and a pinch more dry cumin, a big pinch of chile flakes and fry a bit...then add yer fresh peeled and chopped toms and mash up and simmer, I added some tomato paste as without it the stew looked a bit anemic...then throw in yer chopped/diced green phallic eggplant (2) and 2 large diced potatoes with some salt, then cover with water and simmer for about 30mins or until you can easily mash the tatties with a fork on yer chopping board...

 

not bad...I had let the spices burn a bit as I was chopping up the toms and the step daughter came racing down to my kitchen to say that toxic fumes were in the house...and I showed her the curry and she wrinkled her nose and I said 'aloy mak'...and she looked at me as if I was a crazy man: 'dese falangs sho is clazy...'...it's OK as I feel the same way about their gaeng som that I think smells like excrement...

 

the curry could use some fresh chapattis...maybe make some tmw...

 

 

[HAKAPALITA]

The first Villa in Bkk had fresh Cranberries flown in from the Arctic Circle. Bet those days have gone. Anyone Know.?.

[mogandave]

The first Villa in Bkk had fresh Cranberries flown in from the Arctic Circle. Bet those days have gone. Anyone Know.?.

Yes

[Morch]

21 hours ago, HAKAPALITA said:

The first Villa in Bkk had fresh Cranberries flown in from the Arctic Circle. Bet those days have gone. Anyone Know.?.

 

Last time I was in Makro they had some as well, although they didn't look that great. Probably a bit out of the price range/quantity and shopping habits of most customers.

[HAKAPALITA]

First had them at the Copenhagen Centre Restaurant back in the early 7ties. Been a special treat ever since.

[tutsiwarrior]

saw this one in the Guardian

 

https://www.theguardian.com/food/2018/oct/08/roman-beans-pork-rind-recipe-rachel-roddy

 

it calls for pork rind which you can find easily at the local market but the preparation time (3hrs???) is ridiculous for the rind alone...got some TGM smoked bacon in the fridge...

 

also calls for dried borlotti or cannellini beans but who wansta mess with the soaking and cooking? they got canned ones that you can find at makro but they're expensive...I got some cans of red kidneys at hand, also from makro and expensive but a lot cheaper than the italian beans...

 

tomato 'passata'? sheddd, fresh toms will work with a tbblsp of tomato paste (small cans available from makro)...

 

in yer big stew pot boil the toms for a couple of mins and then drain, cool and peel and set aside...rinse the pot and set back on the heat and toss in the bacon and fry until soft, leave the fat and extract the meat with kitchen tongs and set aside...add a couple of tbblsp of regular olive oil to the bacon fat and toss in yer chopped onions, smashed garlic and saute...meanwhile chop up yer peeled toms and add to the pot with dried parseley (makro) and salt and pepper, I added 1/2 tsp of hot red chile flakes...

 

cook fer a bit (maybe add a bit of hot water from the kettle) then look to see whether to add any tomato paste...drain and rinse 2 cans of red kidneys or canned borlottis or cannellinis if you prefer and add to the pot with the chopped up cooked bacon, mix and simmer for 15mins...looks like it would go well with some nice crusty bread...I didn't have any and I never did get around to making any chapattis for the potato and aubergine curry above but they both are good on their own...

 

these folks that write the food columns in western newspapers think that us expats got nothin' better to do than spend hours on pork rind preparation and soaking and cooking beans...or maybe they consider us to be savages with no access to prepared ingredients??? it's true that some of us have more problems than others in that regard, not to mention our unfortunate brethren that are forced to leave the pot of beans on the cook top and flee thru the rice paddies ahead of 'Big Joke' and his immigration clean up posse...

 

oppressed from all directions when we just wanna cook a pot of beans and mind our own business but we shall overcome...

 

(tutsi hurls his pot of beans at the BiB immigration onslaught and yells 'eat borlotti, Big Joke!!!' before expiring in a hail of gunfire...)

 

 

Edited October 16, 2018 by tutsiwarrior

[smokie36]

On 10/16/2018 at 7:50 PM, tutsiwarrior said:

saw this one in the Guardian

 

https://www.theguardian.com/food/2018/oct/08/roman-beans-pork-rind-recipe-rachel-roddy

 

it calls for pork rind which you can find easily at the local market but the preparation time (3hrs???) is ridiculous for the rind alone...got some TGM smoked bacon in the fridge...

 

also calls for dried borlotti or cannellini beans but who wansta mess with the soaking and cooking? they got canned ones that you can find at makro but they're expensive...I got some cans of red kidneys at hand, also from makro and expensive but a lot cheaper than the italian beans...

 

tomato 'passata'? sheddd, fresh toms will work with a tbblsp of tomato paste (small cans available from makro)...

 

in yer big stew pot boil the toms for a couple of mins and then drain, cool and peel and set aside...rinse the pot and set back on the heat and toss in the bacon and fry until soft, leave the fat and extract the meat with kitchen tongs and set aside...add a couple of tbblsp of regular olive oil to the bacon fat and toss in yer chopped onions, smashed garlic and saute...meanwhile chop up yer peeled toms and add to the pot with dried parseley (makro) and salt and pepper, I added 1/2 tsp of hot red chile flakes...

 

cook fer a bit (maybe add a bit of hot water from the kettle) then look to see whether to add any tomato paste...drain and rinse 2 cans of red kidneys or canned borlottis or cannellinis if you prefer and add to the pot with the chopped up cooked bacon, mix and simmer for 15mins...looks like it would go well with some nice crusty bread...I didn't have any and I never did get around to making any chapattis for the potato and aubergine curry above but they both are good on their own...

 

these folks that write the food columns in western newspapers think that us expats got nothin' better to do than spend hours on pork rind preparation and soaking and cooking beans...or maybe they consider us to be savages with no access to prepared ingredients??? it's true that some of us have more problems than others in that regard, not to mention our unfortunate brethren that are forced to leave the pot of beans on the cook top and flee thru the rice paddies ahead of 'Big Joke' and his immigration clean up posse...

 

oppressed from all directions when we just wanna cook a pot of beans and mind our own business but we shall overcome...

 

(tutsi hurls his pot of beans at the BiB immigration onslaught and yells 'eat borlotti, Big Joke!!!' before expiring in a hail of gunfire...)

 

 

 

I use those borlotti tins in my chicken stew....filleted thighs with the skin on....fry em down then remove the skin keeping the juice in a bowl.

 

The best chillies are those habaneros....then just whateva is in season can be thrown in with some chopped tomatoes and paste and the herbs of easy reach.

 

Always a winner to me and I use kidney beans as well always to pad it out.....streaky bacon is a winner here too.

 

Every time different and the crusty bread too but don't forget the butter.

[Michaelaway]

Sunday afternoon- shrimp scampi & sauteed asparagus... came out dee-licious. Have rice and egg noodles on the side.