What are you eating? (food porn)

[OneMoreFarang]

I let you guess what it is. It tastes as good as it looks.

[tutsiwarrior]

a couple of days ago I made some pasta in meat sauce (ground beef and green peppers from makro and with fresh tomatoes and a dollop of tomato paste) and as usual turned out very nice, re heat for a couple of days...but I've been watching my blood glucose and the morning test results have been alarming, the pasta has been pushing the fasting BG over 180 mg/ml which is no good...

 

now, this is no good as pasta in meat sauce has always been a favorite, filling and easy to make and lasts fer a few days...and reminds one of home...but looks like now my insulin resistance as I get older has gotten outta hand entirely and I'm gonna havta ditch pasta altogether...

 

so I'm gonna start switching over to bean curries and tonight I did this with 2 cans of garbanzos (chick peas) and asian spices and it turned out a treat:

 

https://www.thewholesomedish.com/coconut-curry-garbanzo-beans/

 

canned chick peas and fresh green peppers from makro and everything else in abundance from local sources...

 

I was being adventurous but it turned out surprisingly very nice...I left out the rice of course and ate it on it's own...probably nice with some homade flatbread, chapattis, etc...

 

you wouldn't think that green peppers and red curry paste and coconut milk would go together but there you are...dare to struggle, dare to win...

 

 

Edited October 30, 2018 by tutsiwarrior

[Michaelaway]

Fortune favors the bold. Fate favors the brave, Tut.

[champers]

On 10/30/2018 at 10:02 PM, tutsiwarrior said:

a couple of days ago I made some pasta in meat sauce (ground beef and green peppers from makro and with fresh tomatoes and a dollop of tomato paste) and as usual turned out very nice, re heat for a couple of days...but I've been watching my blood glucose and the morning test results have been alarming, the pasta has been pushing the fasting BG over 180 mg/ml which is no good...

 

now, this is no good as pasta in meat sauce has always been a favorite, filling and easy to make and lasts fer a few days...and reminds one of home...but looks like now my insulin resistance as I get older has gotten outta hand entirely and I'm gonna havta ditch pasta altogether...

 

so I'm gonna start switching over to bean curries and tonight I did this with 2 cans of garbanzos (chick peas) and asian spices and it turned out a treat:

 

https://www.thewholesomedish.com/coconut-curry-garbanzo-beans/

 

canned chick peas and fresh green peppers from makro and everything else in abundance from local sources...

 

I was being adventurous but it turned out surprisingly very nice...I left out the rice of course and ate it on it's own...probably nice with some homade flatbread, chapattis, etc...

 

you wouldn't think that green peppers and red curry paste and coconut milk would go together but there you are...dare to struggle, dare to win...

 

 

Replace all white rice, bread and pasta with brown. More expensive, but more filling so you don't eat as much.

[tutsiwarrior]

47 minutes ago, champers said:

Replace all white rice, bread and pasta with brown. More expensive, but more filling so you don't eat as much.

I don't bother with brown rice as no one else in the house eats it but I sure miss my pasta and noodles and I got to the point at which I could eat some instant noodles every other day with no serious effect on the BG...but that was in the ME where there's a lot more variety of stuff to eat, fresh veg, feta, hummous, arabic bread (wheat) etc...plus I don't drink alcohol when I'm working as it screws up the sleep...

 

last night the step daughter came home with kweiteo with muu daeng which is a favorite...this morning the fasting BG was 195 mg/dl (!!!) and I hit 30 units of insulin before bed...

 

the end is near and Linda weeps for poor old tutsi...

 

 

 

 

Edited November 1, 2018 by tutsiwarrior

[Michaelaway]

Big Rain in Hua Hin today; the Thai equivalent of snowy days in New England (from another life). Anyways, checked the freezer, fridge & pantry... was amazed that we had everything. An hour or so later, Cottage Pies.

[tutsiwarrior]

did this one the other day

 

https://www.theguardian.com/food/2018/oct/22/thomasina-miers-beef-kofte-chickpeas-labneh-student-recipe

 

now we all know that kofte is made from minced lamb/goat in the ME but this recipe you just use some ground beef like ye can get frozen from makro and have at it...toss yer meat and spices in a mixing bowl and make a kofte meat loaf and after cooking simply cut off bits as ye need them...the spiced chick peas/garbanzos are a nice accompanyment and you can get 2 - 3 nights of food outta 500g of meat and a can of beans...

 

tonight I made whole roasted cauliflower (parboiled cauli for 10mins then rub with garlic, oil, cumin and coriander and in the oven for 30mins, see google) and now I'm together...together with some chapattis that I had in the freezer the tastiest assortment that I've had in yonks...

 

 

[tutsiwarrior]

cleanin' out the fridge and found some firm, unpackaged tofu from the talaat, baby chinese cabbage and the usual local eggplant/aubergine and the tofu was about to go off, the stuff only lasts about 2 days when you buy it, good and fresh with no preservatives...

 

rinsed off the tofu and then whipped up a tofu marinade

 

https://simpleveganblog.com/easy-marinated-tofu/

 

and bunged it in the fridge for use later...

 

now gettin' ready to stir fry the marinated tofu in onion, garlic and fresh ginger then add the chopped eggplant until it wilts a bit...meanwhile cook a package of egg noodles drain and rinse...

 

now we know that with stir fried noodle dishes you need a noodle sauce which in this case will be substituted by the tofu marinade...after the eggplant wilts a bit add the cooked noodles and the chopped cabbage and then add the reserved tofu marinade and toss a bit...steam until the cabbage has slightly wilted...no need to add anything extra as the marinade which is a mixture of the usual household cooking sauces and spices has already got all that you need...

 

nice to have all the usual cooking sauces on hand; oyster sauce, soy sauce, fish sauce, rice vinegar, various oils including sesame oil, mirin, etc...then when you clean out the fridge you got everything to hand, only limited by yer imagination...

 

sure, the result might taste like shit but yew were gonna toss the stuff out anyway...

 

 

 

 

[Michaelaway]

sure, the result might taste like shit but yew were gonna toss the stuff out anyway... classic.

 

[tutsiwarrior]

51 minutes ago, Michaelaway said:

sure, the result might taste like shit but yew were gonna toss the stuff out anyway... classic.

 

 

Julia was my heroine...her cooking show on TV was a weekly event at my house 30 years ago...

 

'and here we have a nice looking whole chicken...but it needs further preparation, so what are we gonna do?' and then she picks up a cleaver and shouts 'WHAM' on impact...fantastic and she was also from my home town Pasadena, California...

 

 

[Michaelaway]

"Save the livah...!

[tutsiwarrior]

the marinated tofu noodle stir fry with eggplant and cabbage turned out OK...had some and went to bed with plenty of leftovers in the fridge...tasted OK cold just pickin' at it outta the storage container...and then this morning I heated up water in the kettle for my daily dose of miso soup (1 kilo bags of miso paste at makro) and remembered the leftover noodle and veg stir fry...hauled it outta the fridge and added a hefty dollop to the dissolved miso paste and covered with more hot water...very nice...

 

gotta remember the miso when ye go to makro, goes well with just about everything but most times I just have it alone...makes my alcohol tortured insides all lovely jubbly...

 

the step daughter looks over my shoulder and sez 'looks like aahaan jipun...' 'yeah, it's called miso and is very nice, have some...' and then she crinkles her nose so as to say 'if falangs eat it then it must not be suitable for thais...'

 

and I know that she likes my pizza and ribs but won't admit it...little wastrel...

 

 

 

 

[mogandave]

I like miso soup when I’m out of water to drink...

[wayned]

1 hour ago, tutsiwarrior said:

otta remember the miso when ye go to makro, goes well with just about everything but most times I just have it alone...makes my alcohol tortured insides all lovely jubbly...

Where is the miso paste located in your Makro?  I've looked in the one in Nakhon Sawan but have not found it.  If it's there and was a snake it would probably have bitten me before I saw it.

[mogandave]

Where is the miso paste located in your Makro?  I've looked in the one in Nakhon Sawan but have not found it.  If it's there and was a snake it would probably have bitten me before I saw it.

It is amazing how the markets here are”organized”

[tutsiwarrior]

45 minutes ago, wayned said:

Where is the miso paste located in your Makro?  I've looked in the one in Nakhon Sawan but have not found it.  If it's there and was a snake it would probably have bitten me before I saw it.

 

look in the refrigerated cabinet that's got the cold soft noodles and the thai 'sausage'...it is very easy to miss and the last time I was dismayed as I thought that makro had 'discontinued' the miso...I had approached a staff person and asked in my broken thai and they weren't no help...and then I met up with the step daughter and she noticed my distress and I told her about the missing miso...she then marched up to the makro staff guy and demanded to know where the miso was and I was then immediately directed to the location, right at the end of the cabinet...if it woulda been a snake it woulda bit me as I looked there twice...it's in a clear plastic bag, light brown in color with japanese characters...

 

 

[tutsiwarrior]

2 hours ago, mogandave said:

I like miso soup when I’m out of water to drink...

 

hey...'you don't miss yer water until yer miso soup runs dry...' fergit the cornflakes fer breakfast and have some miso soup with yer morning coffee instead...it gives you a whole new way of looking at the day...

 

 

Edited November 21, 2018 by tutsiwarrior

[wayned]

30 minutes ago, mogandave said:

 

It is amazing how the markets here are”organized”

When I first came here to stay in early 1968 I had a small restaurant/bar in Koh Samui.  We ran out of eggs and everybody was busy so I went to the market to get some.  I looked all over the dairy section but could not find them and I knew this was where we bought them.  I tried to ask one of the girls but I think that she thought that I was asking for chicken, Gai, not kai, and she said
no hab".  So I did my impression of a chicken laying an egg and she ran off and got another clerk and asked me to do it again.  After they stopped laughing they took me to the pile of 30 egg crates in the hardware section right next to the hammers!

[Lacessit]

13 minutes ago, wayned said:

When I first came here to stay in early 1968 I had a small restaurant/bar in Koh Samui.  We ran out of eggs and everybody was busy so I went to the market to get some.  I looked all over the dairy section but could not find them and I knew this was where we bought them.  I tried to ask one of the girls but I think that she thought that I was asking for chicken, Gai, not kai, and she said
no hab".  So I did my impression of a chicken laying an egg and she ran off and got another clerk and asked me to do it again.  After they stopped laughing they took me to the pile of 30 egg crates in the hardware section right next to the hammers!

Please, please post a video.

[tutsiwarrior]

gai/kai, cooked chicken breast omelette with the usual household sauces and spices...but difficult to describe...

 

gai/kai burrito with available flat bread...squawk, squat and then roll it all up and eat it...

 

'would you like naam prik, senor?...'

 

 

Edited November 21, 2018 by tutsiwarrior

[tutsiwarrior]

did this one tonight

 

https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric?module=Recipe+of+The+Day&pgType=homepage&action=click

 

chick peas/garbanzos are wonderfully versatile (see a previous post with thai red curry and coconut milk) and now that makro has got them cooked in cans can't go wrong...imported US 'S&W' brand so a bit expensive, excellent quality...good in curries, salads and etc...tastes so good and so good for you (excellent next day bowel movements guaranteed)

 

for the recipe I used some green chiles that I found in the fridge veg bin along with the flaked red chile and a chinese cabbage instead of the thai collards, only used one can of beans and a broth cube and part of a 500ml carton of coconut milk...we were supposed to go to the talaat today to get veg and meat but then the step daughter fell asleep for her usual nap and then later I fell asleep and when I woke up it was 230 pm and too late...the thai collards woulda been ideal for this one...no yogurt or mint available but I rummaged around in the freezer and found some 2 week old chapattis so just right...with one can of beans (the recipe wants 2) and a chapatti ate half and the rest in the fridge fer tmw, just right...

 

I think that the recipe uses too much salt so just taste during the preparation and adjust the salt as required...

 

next up; a rajma with red kidneys of which I got loads...could also do an american chili with ground beef I suppose, needa get to the market and get some fresh tomatoes...also runnin' outta onions and garlic...

 

 

Edited November 28, 2018 by tutsiwarrior

[BritManToo]

Found Robertson's Mincemeat in Rimping (Ruam Chok) this morning.

So rushed home to make mince pies, not cheap @ 185bht for a jar (around 14 pies worth)

[BritManToo]

Found Robertson's Mincemeat in Rimping (Ruam Chok) this morning.

So rushed home to make mince pies, not cheap @ 185bht for a jar (around 14 pies worth)

[tutsiwarrior]

a general purpose recipe for leafy greens...

 

http://appetiteforchina.com/recipes/stir-fried-collard-greens

 

in this case I used the usual thai collards with the thick stalk and the broad leaves but it can also be used for pak choy, cabbage, etc, etc...

 

take the greens and wash and trim the tough stalks and roughly chop the leaves...then blanch for a minute in boiling water and then drain and chill down with tap water...otherwise they'll keep on cooking with the residual heat and ye wanna keep things as crunchy as possible...

 

aside mix equal parts of big mama oyster sauce and water and a tsp of sugar, add some red chile flakes if you like and set aside...chop a head of garlic (for a kilo of greens) and put equal measures of neutral flavored oil and sesame oil in the wok...fry the garlic and add the nicely blanched drained chopped greens and stir fry until slightly wilted (the greens are already wilted from the blanching but keep yer eye on it and gauge the 'relative wilt' from the stir fry)...then add the oyster sauce mixture toss and stir fry for another 2mins, salt and pepper as required at the end...very nice...the trick is to keep the veg crunchy thru the blanching and stir frying...ye gots to keep a close eye on it...

 

I normally don't eat rice as I'm diabetic but this goes nice with a bit of rice by itself...

 

very useful when you clean out the fridge and wonder what to do with the week old greens...I made this one with collards from the talaat that I bought yesterday...tutsi handles the greens at the market and the stepdaughter eyes me evenly and sez 'whaddaya think yer gonna do with that? (you falangs all think yer so smart)' and then tutsi sez 'I have an idea...'

 

tmw fer brekkie; left over stir fried collard greens mixed with instant noodles...can't go wrong...

 

western ingenuity triumphs again...

 

 

Edited December 1, 2018 by tutsiwarrior

[Michaelaway]

 

 

 

[mogandave]

I just had a really good apple

[mogandave]

I had a nice smoked tuna salad sandwich for lunch.

Smoked tuna, mayo, chopped onions and jalapeños on SG white bread.

Wished I had a good sourdough...

[mogandave]

I had a nice smoked tuna salad sandwich for lunch.

Smoked tuna, mayo, chopped onions and jalapeños on SG white bread.

Wished I had a good sourdough...

[tutsiwarrior]

1 hour ago, Michaelaway said:

 

 

 

 

yeah, I originally got the idea of greens with oyster sauce from a bok choy recipe but bok choy needs more delicate handling as it's not as robust as collards and very easy to overcook...very nice delicate flavor...but ye can't find bok choy alla time and the collards are always available at the local market...

 

the bok choy recipe that I saw has the blanched whole baby veg stir fried very briefly in the fried garlic and then the sauce poured over and turned over once and cooked very briefly and then taken off the heat...gotta be careful as like I said very easy to overcook...the video above has the veg parboiled briefly and then prepare the sauce on the side and pour over the parboiled veg and serve with no veg stir frying...easier to control the heat to the veg that way and keep things crunchy...I wouldn't parboil bok choy for more than 1 - 2mins using the video technique...

 

believe that I'd prefer a bit of cooking in the wok in the oil with the fried garlic as the result would be more garlicky than simply putting fried garlic in the sauce and I'm a garlic freak...

 

ye gotsta eyeball yer ingredients and make preparation judgments accordingly...after all, tasty food with challenging local ingredients is the mother of invention...

 

 

 

 

[roo860]

 
yeah, I originally got the idea of greens with oyster sauce from a bok choy recipe but bok choy needs more delicate handling as it's not as robust as collards and very easy to overcook...very nice delicate flavor...but ye can't find bok choy alla time and the collards are always available at the local market...
 
the bok choy recipe that I saw has the blanched whole baby veg stir fried very briefly in the fried garlic and then the sauce poured over and turned over once and cooked very briefly and then taken off the heat...gotta be careful as like I said very easy to overcook...the video above has the veg parboiled briefly and then prepare the sauce on the side and pour over the parboiled veg and serve with no veg stir frying...easier to control the heat to the veg that way and keep things crunchy...I wouldn't parboil bok choy for more than 1 - 2mins using the video technique...
 
believe that I'd prefer a bit of cooking in the wok in the oil with the fried garlic as the result would be more garlicky than simply putting fried garlic in the sauce and I'm a garlic freak...
 
ye gotsta eyeball yer ingredients and make preparation judgments accordingly...after all, tasty food with challenging local ingredients is the mother of invention...
 
 
 
 

Oyster sauce, one of my favourites, very versatile, with any kind of meat or vegetables.

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