What are you eating? (food porn)

[Pdaz]

5 hours ago, anotheruser said:

 

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

 

It was about 6.5kg. I cut it into three pieces and froze two for another day.

cooked the third today.. turned out well.

 

 

[U235]

Not the easiest thing to make, but worthwhile

 

 

[U235]

Ich bin ein Berliner

 

[anotheruser]

Simple lunch. Beans rice and corn with Sriracha sauce. Not exactly elegant but a solid feed nonetheless.

[Naam]

56 minutes ago, anotheruser said:

Simple lunch. Beans rice and corn with Sriracha sauce. Not exactly elegant but a solid feed nonetheless.

 

hmmm...

[anotheruser]

Just now, Naam said:

hmmm...

 

Life can't always be caviar and Kobe beef Naam.

[Naam]

Just now, anotheruser said:

Life can't always be caviar and Kobe beef Naam.

i abhor Kobe beef, like marble floors but not ugly fatty marbled and (yuck) tender meat that does not provide chewing satisfaction.

[tutsiwarrior]

'Simple lunch. Beans rice and corn with Sriracha sauce. Not exactly elegant but a solid feed nonetheless. '

 

yeah looks good...add some squash and you got perfect vegetable protein that mesoamerican folks useta eat for centuries before the invasion of the Spanish pirates...

 

the beans and rice is a popular dish all around central america and the caribbean, it's called 'gallo pinto' in Nicaragua, served by street vendors with a piece of fried cheese onna banana leaf in a 'fritanga'...

 

I got some dried red kidneys that I brought from saudi and trine to figure out what to do widdem...ain't got no ground beef fer the usual chilli con carne...

 

 

[U235]

There is one thing I don't understand about falang: we often complain about everything in Thailand, but nobody seems to complain about the lack of decent ground meat.

 

Oh, what do I miss my butcher! Imagine, a nice, clean shop where you can choose from a wide variety of cuts and prepared meats

 

 

None of these nice things are available over here, so every now and then I try to make some of them by myself.

 

Today I made 'slavinken', 'boomstammetjes' and 'Zwitserse schijven'. Sorry, no idea if these preparations have an English equivalent (I doubt it, this is Dutch btw)

 

They have all in common that the main ingredient is ground meat, partly pork, partly beef. This is not available over here, so the first thing to do is make it by myself. (and even if it was available, I wouldn't use it - if I see that even Tops expiration date is around 5 days after manufacturing date, hmmmm....)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On second thoughts I think I should have bought a larger grinder. This one (Porkert) says it can make half a kg/minute,  this amount of meat took me around 20 minutes.

 

Ok, we have the meat, let's start mixing it with spices and other ingredients:

 

 

 

 

 

 

 

 

 

Slavinken: mix meat with egg, breadcrumbs, pepper, salt, nutmeg, a bit of onion. Put two slices of smoked bacon cross wise in a hamburger press, add meat mix, 'close' the bacon, form a burger.

 

 

Boomstammetjes: mix the meat with cheese, cooked ham,  breadcrumbs, egg, pepper, salt, curry- and paprika powder. Shape as on the picture. Put both ends in dried parsley. Make a mix of breadcrumbs, paprika- and curry powder. Roll the 'boomstammetjes' in it till completely covered (except the ends which are already covered with parsley)

 

 

 

 

 

 

Zwitserse schijven: mix meat with breadcrumbs, egg , pepper, salt, onion

Fill hamburger press half with mixture. Put a slice of cheese in the middle. Cover with meat mixture.

Take out of the press and cover with a mixture of breadcrumbs and parsley.

Edited November 29, 2016 by U235

[anotheruser]

1 hour ago, U235 said:

There is one thing I don't understand about falang: we often complain about everything in Thailand, but nobody seems to complain about the lack of decent ground meat.

 

Oh, what do I miss my butcher! Imagine, a nice, clean shop where you can choose from a wide variety of cuts and prepared meats

 

 

None of these nice things are available over here, so every now and then I try to make some of them by myself.

 

Today I made 'slavinken', 'boomstammetjes' and 'Zwitserse schijven'. Sorry, no idea if these preparations have an English equivalent (I doubt it, this is Dutch btw)

 

They have all in common that the main ingredient is ground meat, partly pork, partly beef. This is not available over here, so the first thing to do is make it by myself. (and even if it was available, I wouldn't use it - if I see that even Tops expiration date is around 5 days after manufacturing date, hmmmm....)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

On second thoughts I think I should have bought a larger grinder. This one (Porkert) says it can make half a kg/minute,  this amount of meat took me around 20 minutes.

 

Ok, we have the meat, let's start mixing it with spices and other ingredients:

 

 

 

 

 

 

 

 

 

Slavinken: mix meat with egg, breadcrumbs, pepper, salt, nutmeg, a bit of onion. Put two slices of smoked bacon cross wise in a hamburger press, add meat mix, 'close' the bacon, form a burger.

 

 

Boomstammetjes: mix the meat with cheese, cooked ham,  breadcrumbs, egg, pepper, salt, curry- and paprika powder. Shape as on the picture. Put both ends in dried parsley. Make a mix of breadcrumbs, paprika- and curry powder. Roll the 'boomstammetjes' in it till completely covered (except the ends which are already covered with parsley)

 

 

 

 

 

 

Zwitserse schijven: mix meat with breadcrumbs, egg , pepper, salt, onion

Fill hamburger press half with mixture. Put a slice of cheese in the middle. Cover with meat mixture.

Take out of the press and cover with a mixture of breadcrumbs and parsley.

 

The fact most of what we like isn't available or is low quality I would think is a given. If you like to cook Thailand is a scene straight out of Goodfellas when they are in prison. Sure life is good but you have to pay the guards and things are limited.

 

The best shop in Thailand wouldn't equal an average grocery store in the USA. I have avoided negativity but certainly this isn't the best food I can make. I only started this thread to see what people are making over here or what is possible to do.

 

There is no doubt the food and ingredients are of a substandard nature with in Thailand. 

[Naam]

31 minutes ago, anotheruser said:

There is no doubt the food and ingredients are of a substandard nature with in Thailand. 

one can adapt. no problem for me. personally... i find a bigger variety of food stuff to my liking then i found in the US (Florida). it starts with proper "Tcherman" bread, brezels (pretzels) and sausage and i import loads of goodies from Europe without problems (touch wood!).

[anotheruser]

I would love to have the chance to simply kiss your lips. 

[Naam]

2 minutes ago, anotheruser said:

I would love to have the chance to simply kiss your lips. 

i don't think i'd like that! also... my dogs would be jealous.

[anotheruser]

1 minute ago, Naam said:

i don't think i'd like that! also... my dogs would be jealous.

 

then make something to eat and post it.

[Naam]

Just now, anotheruser said:

then make something to eat and post it.

i concocted something most delicious, had one portion today and will have half the other half tomorrow which is our "midweekend" meaning no cook, no maid service except dishwashing in the evening, no gardener and no driver. Mrs Naam is abroad and i enjoy with my dogs peace, happiness and freedom without any restrictions. we run around stark nekkid, tease Ticky and Micky the cats and if we feel like we eat icecream topped with small pieces of ham accompanied by overripe brie.

 

if i don't forget... picture tomorrow.

[anotheruser]

pics or it didn't happen

 

[anotheruser]

16 minutes ago, Naam said:

i concocted something most delicious, had one portion today and will have half the other half tomorrow which is our "midweekend" meaning no cook, no maid service except dishwashing in the evening, no gardener and no driver. Mrs Naam is abroad and i enjoy with my dogs peace, happiness and freedom without any restrictions. we run around stark nekkid, tease Ticky and Micky the cats and if we feel like we eat icecream topped with small pieces of ham accompanied by overripe brie.

 

if i don't forget... picture tomorrow.

 

pics or it didn't happen.

[U235]

50 minutes ago, anotheruser said:

There is no doubt the food and ingredients are of a substandard nature with in Thailand. 

 

Not entirely agree. If you buy the local products (vegetables, meat,....) they are mostly OK for me (except often the  lack of hygiene). Only thing you have to do is search for a decent supplier. For instance, we all agree that Thai beef s*cks. After I moved from Samui to the jungle in Kanchanaburi, we buy our beef directly from the farm. Excellent quality and deadly cheap! Not Kobe of course but still a decent steak. 

 

Imported products are another thing. From my experience in hotel business, I know that everything is for sale for the happy few (read: the 5 star hotels) at normal prices. But the average falang has to live with a very limited supply of overpriced low quality products, and that is really a shame. Can you imagine that I had a bigger cultural shock moving from Samui to Kanchanaburi as from moving from home to Samui? If I wanted to eat Parma ham in Samui I just took a bit from the stock of our restaurant. Was cheaper as TGM ham. If I want it now, I need to pay 'Siam Paragon' rates, or contact someone to send me a ham by EMS. But what can I do with a ham of 7 kg or a 80 Kg Blue Fin Tuna? Anyway, I solved the problem: will soon open a restaurant business over here, miss the French oysters and Russian caviar a bit too much 

 

But in the mean time, I'm forced to go back to the basics of cooking, which is in fact a good thing. I can cook what I want using the local products. It just takes more time and I need to see what is available. Looks that some people over here are growing asparagus. During season, every time my wife went to the market she came back with a kg asparagus. Asparagus soup, asparagus pasta, asparagus a la flamande, steak asparagus, toast asparagus, name it and I made it LOL.

 

My previous post with the ground meat is a good example what I mean: ground meat is such a stupid product that you can find everywhere at home. Here I have to make it by myself. Inconvenient, but at the other hand, it is most likely of a better quality as what most butchers sell at home (nobody really knows what they put in it, but if a supermarket at home can sell it for less as 5 euro/kg, I become a bit suspicious). But I was wondering what other people do as this meat is so common in recipes and nobody questions the lack of availability of it....

 

1 hour ago, anotheruser said:

 

I only started this thread to see what people are making over here or what is possible to do.

 

 

Which was a good idea and as I'm curious too the reason I started posting in this topic

 

[anotheruser]

I disagree if you think the ingredients are equal. That's it.

[wayned]

1 hour ago, Naam said:

i concocted something most delicious, had one portion today and will have half the other half tomorrow which is our "midweekend" meaning no cook, no maid service except dishwashing in the evening, no gardener and no driver. Mrs Naam is abroad and i enjoy with my dogs peace, happiness and freedom without any restrictions. we run around stark nekkid, tease Ticky and Micky the cats and if we feel like we eat icecream topped with small pieces of ham accompanied by overripe brie.

 

if i don't forget... picture tomorrow.

Please skip the pic of you running around nekkid!

[meatboy]

5 hours ago, wayned said:

Please skip the pic of you running around nekkid!

he has a lovely pair i want to SEE.

[tutsiwarrior]

16 hours ago, U235 said:

 

Not entirely agree. If you buy the local products (vegetables, meat,....) they are mostly OK for me (except often the  lack of hygiene). Only thing you have to do is search for a decent supplier. For instance, we all agree that Thai beef s*cks. After I moved from Samui to the jungle in Kanchanaburi, we buy our beef directly from the farm. Excellent quality and deadly cheap! Not Kobe of course but still a decent steak. 

 

Imported products are another thing. From my experience in hotel business, I know that everything is for sale for the happy few (read: the 5 star hotels) at normal prices. But the average falang has to live with a very limited supply of overpriced low quality products, and that is really a shame. Can you imagine that I had a bigger cultural shock moving from Samui to Kanchanaburi as from moving from home to Samui? If I wanted to eat Parma ham in Samui I just took a bit from the stock of our restaurant. Was cheaper as TGM ham. If I want it now, I need to pay 'Siam Paragon' rates, or contact someone to send me a ham by EMS. But what can I do with a ham of 7 kg or a 80 Kg Blue Fin Tuna? Anyway, I solved the problem: will soon open a restaurant business over here, miss the French oysters and Russian caviar a bit too much 

 

But in the mean time, I'm forced to go back to the basics of cooking, which is in fact a good thing. I can cook what I want using the local products. It just takes more time and I need to see what is available. Looks that some people over here are growing asparagus. During season, every time my wife went to the market she came back with a kg asparagus. Asparagus soup, asparagus pasta, asparagus a la flamande, steak asparagus, toast asparagus, name it and I made it LOL.

 

My previous post with the ground meat is a good example what I mean: ground meat is such a stupid product that you can find everywhere at home. Here I have to make it by myself. Inconvenient, but at the other hand, it is most likely of a better quality as what most butchers sell at home (nobody really knows what they put in it, but if a supermarket at home can sell it for less as 5 euro/kg, I become a bit suspicious). But I was wondering what other people do as this meat is so common in recipes and nobody questions the lack of availability of it....

 

 

Which was a good idea and as I'm curious too the reason I started posting in this topic

 

 

the best you can do with thai 'beef' is grind it up for which you need a meat grinder...which I have but is now inoperable as someone in my house was messing about in my kitchen while I was a way at work and lost the little cutting blade and for which I became highly annoyed...

 

I've found that any beef that I find locally in the supermarket is inedible but when ground is suitable for the usual stuff like bolognaise, chilli, etc...someone said that Makro has ground beef in the frozen food section...

 

 

[jimmyyy]

[CLW]

Mandarin Cheesecake





No bashing, but Thai's have no sense of good taste 555
The base of the cake is a yeast dough which is of course maybe only a bit dense and compact but still soft.
My Girlfriend said, don't like, it's to hard [emoji53]

[U235]

1 hour ago, tutsiwarrior said:

 

I've found that any beef that I find locally in the supermarket is inedible but when ground is suitable for the usual stuff like bolognaise, chilli, etc...someone said that Makro has ground beef in the frozen food section...

 

 

 

That's why I buy my beef directly from the farm. I can see the cows, what they eat, etc, no surprises. 

 

Beef is always very soft (tenderloin). Only problem is that the beef guy has no idea about the Western cuts. Try not to order a T-Bone steak. In reality, he keeps the best pieces for the restaurants and 'the falang', the lesser cuts he sells on the market to the locals. Can be a problem is I need a fat cut for hamburgers - he simply doesn't have it when he visits me, I need to place a special order for that (he does home deliveries too!)

 

1 hour ago, tutsiwarrior said:

 

the best you can do with thai 'beef' is grind it up for which you need a meat grinder...which I have but is now inoperable as someone in my house was messing about in my kitchen while I was a way at work and lost the little cutting blade and for which I became highly annoyed...

 

 

 

 

I know the feeling, happened to me too. Fortunately the shop at home send me some replacements. I have a Porkert but they not longer make it. But the blades are interchangeable with Westmark knifes, so no problem. 

[U235]

1 hour ago, CLW said:

Mandarin Cheesecake





No bashing, but Thai's have no sense of good taste 555
The base of the cake is a yeast dough which is of course maybe only a bit dense and compact but still soft.
My Girlfriend said, don't like, it's to hard

 

Looks nice, which cheese did you use? If the Mrs doesn't like it most likely means it is excellent   (and more cake for you!)

[CLW]

 
Looks nice, which cheese did you use? If the Mrs doesn't like it most likely means it is excellent [emoji2]  (and more cake for you!)

Normally I use this cheese from Big C.



Yeah, more for me [emoji23]
I made a deal that I alternating bake something soft for her taste...

[migrant]

On 11/30/2016 at 3:37 AM, tutsiwarrior said:

 

the best you can do with thai 'beef' is grind it up for which you need a meat grinder...which I have but is now inoperable as someone in my house was messing about in my kitchen while I was a way at work and lost the little cutting blade and for which I became highly annoyed...

 

I've found that any beef that I find locally in the supermarket is inedible but when ground is suitable for the usual stuff like bolognaise, chilli, etc...someone said that Makro has ground beef in the frozen food section...

 

 

The Makro in Hua Hin offers two ground beefs, one leaner than the other, both not frozen.  We have found the taste actually better than the basic ground beef we would buy in California.

 

I buy a couple kilos split into ~ 1 lb, 1/2 kilo, size and freeze when we get home (we live a few hours from the Makro so make periodic trips.

 

A Woman near me that we have recently met claims she buys the Thai steaks here locally and dry ages in her refrigerator for a week, and it comes out great.  Haven't had a chance to try, has anyone else??

[anotheruser]

7 hours ago, migrant said:

A Woman near me that we have recently met claims she buys the Thai steaks here locally and dry ages in her refrigerator for a week, and it comes out great.  Haven't had a chance to try, has anyone else??

 

 Remind me to never eat steak at her house. Thai beef aged in the fridge?!?! If you like stale flavors in your meat from leaving them in the fridge, especially a fridge in Thailand up to you.

 

http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

[notmyself]

On ‎30‎/‎11‎/‎2016 at 6:37 PM, tutsiwarrior said:

 

the best you can do with thai 'beef' is grind it up for which you need a meat grinder...which I have but is now inoperable as someone in my house was messing about in my kitchen while I was a way at work and lost the little cutting blade and for which I became highly annoyed...

 

I've found that any beef that I find locally in the supermarket is inedible but when ground is suitable for the usual stuff like bolognaise, chilli, etc...someone said that Makro has ground beef in the frozen food section...

 

 

 

Seen it in Makro (Samui) but never tried it.

 

I've found the 'local' beef to be fine as for taste but it needs to be ground or slow cooked.