What are you eating? (food porn)

[Yellowtail]

19 minutes ago, wayned said:

I might have misspoken as I haven't knowingly ate  the "crap" in the box in over 60 years.  I actually had a restaurant for 10 years about 65 miles north of New Orleans.  I didn't serve mashed potatoes unless they were requested, but I found that it was best to use baked russet potatoes scooped out of the skins.  When I have mashed potatoes here I also use baked potatoes with the skins removed because the baking removes the high moisture content of the potato where boiling them just adds more.  I cook everyday and the only time that I go out is when there is a local function since I really live in the boonies.  Roasted pork tenderloin marinated in a garlic/pepper/ and Italian seasoning sauce with stir fried Chinese cabbage for Linner (Lunch and dinner in one meal) today at around 1300.

 

What is there 65 miles north of New Orleans?

 

Boiled potatoes mashed up great, you just need to use a decent ricer so they don't get overworked. 

 

The locale sweet potatoes are nice...

[wayned]

27 minutes ago, Yellowtail said:

What is there 65 miles north of New Orleans?

Slidel Louisiana on the north shore of Lake Pontchartrain just off interstate 55 on Highway 11.  There are two bridges side by side across the lake there and my restaurant was on 11 on the north shore.

 

I agree that the local sweet potatoes are nice but think the the thin skinned potatoes here have a high water content and are good  in dishes that you want potato chunks but don't mash well, probably because I "lumpy"  mashed potatoes that have some body rather than the "creamy" ones made with a mixer..

[wayned]

Actually Slidell is only about 35 miles north of New Orleans, but I lived in Pearl River County Mississippi about 30 miles north Slidell off of interstate 55.

[mogandave]

Slidel Louisiana on the north shore of Lake Pontchartrain just off interstate 55 on Highway 11.  There are two bridges side by side across the lake there and my restaurant was on 11 on the north shore.
 
I agree that the local sweet potatoes are nice but think the the thin skinned potatoes here have a high water content and are good  in dishes that you want potato chunks but don't mash well, probably because I "lumpy"  mashed potatoes that have some body rather than the "creamy" ones made with a mixer..

Dude, get you a ricer. My mother would roll over in her grave if she caught me trying to mash potatoes in a mixer.

If you were supposed to use a mixer, they wouldn’t call them mashed...

[wayned]

17 minutes ago, mogandave said:

 

Dude, get you a ricer. My mother would roll over in her grave if she caught me trying to mash potatoes in a mixer.

If you were supposed to use a mixer, they wouldn’t call them mashed...
 

Dude, I'm American and I use a potato masher like this:

I assume that you are a Brit and mean something like this:

Both of these tools accomplish the same thing but I have seen many people complete the dish by adding the butter and milk and beating it with a mixer until it is smooth and creamy.  I call the result whipped potatoes, not mashed potatoes.  I like to just add the butter , milk, salt, pepper, maybe some garlic and finish the dish by mixing it with a fork.  I still say that the thin skinned potatoes that you get here have a very high water content and if you bake them rather than boil them the dish turns out better.

[CLW]

Dude, I'm American and I use a potato masher like this:

I assume that you are a Brit and mean something like this:

Both of these tools accomplish the same thing but I have seen many people complete the dish by adding the butter and milk and beating it with a mixer until it is smooth and creamy.  I call the result whipped potatoes, not mashed potatoes.  I like to just add the butter , milk, salt, pepper, maybe some garlic and finish the dish by mixing it with a fork.  I still say that the thin skinned potatoes that you get here have a very high water content and if you bake them rather than boil them the dish turns out better.

And I'm German. We use both of the methods or tools [emoji16].

And of course, add milk, salt, butter and most important, fresh ground nutmeg.

But never ever use a mixer. I've never heard of whipped potatoes. From one fail experience I've had it does become a slimy glue.

[mogandave]

Dude, I'm American and I use a potato masher like this:

I assume that you are a Brit and mean something like this:

Both of these tools accomplish the same thing but I have seen many people complete the dish by adding the butter and milk and beating it with a mixer until it is smooth and creamy.  I call the result whipped potatoes, not mashed potatoes.  I like to just add the butter , milk, salt, pepper, maybe some garlic and finish the dish by mixing it with a fork.  I still say that the thin skinned potatoes that you get here have a very high water content and if you bake them rather than boil them the dish turns out better.

I’m American, and I prefer the crank style ricer over the press type.

[wayned]

9 hours ago, CLW said:

But never ever use a mixer. I've never heard of whipped potatoes. From one fail experience I've had it does become a slimy glue.

Google whipped potatoes, there are many recipes for making them there.  I never have tried nutmeg but sometimes throw in a handful of grated cheese.

[tutsiwarrior]

for mash in the UK I'd use a potato masher with butter, milk, salt and pepper and maybe a handful chives...my wife at the time never attempted to make mash, her folks were irish and would always have whole boiled tatties or whole roast potatoes with the sunday roast...

 

funny that as sausages and mash are popular in the UK and the mash would always taste the way that I made them...and then there was the 'monster mash' with carrots, parsnips, turnips and etc...nice with roast chicken or pork...get back from the pub on sunday and check the roast then boil the veg for the mash, wash and trim the sprouts...and then tutsi with the masher singing 'this is the way we mash the tots, mash the tots, mash the tots...' 'godammit tutsi will you shut T F up and get me another glass of wine...'...

 

 

 

 

[wayned]

Went to the walking market this morning and bought 2 kilos of beef brisket with the intention of curing it for 2 weeks and making corned beef.  When I got home at 0630 I kept thinking of the brisket and decided to cut it in half and cook it today.  Out came the crock pot, a can of chopped tomatoes, followed by a 3/4 can of red wine and a can of chicken broth, onions, garlic, bay leaves, thyme, rosemary, salt, pepper, whorchester sauce and a large diakon radish cut in large chunks..  Put it all in the crock pot along with the beef and cooked it on high for 5 hours.  It came out wonderful and I just pigged out on a very large plateful with seconds and I have enough leftovers for 1 or 2 more meals.  I almost forgot what good beef tasted like.

[tutsiwarrior]

3 hours ago, wayned said:

Went to the walking market this morning and bought 2 kilos of beef brisket with the intention of curing it for 2 weeks and making corned beef.  When I got home at 0630 I kept thinking of the brisket and decided to cut it in half and cook it today.  Out came the crock pot, a can of chopped tomatoes, followed by a 3/4 can of red wine and a can of chicken broth, onions, garlic, bay leaves, thyme, rosemary, salt, pepper, whorchester sauce and a large diakon radish cut in large chunks..  Put it all in the crock pot along with the beef and cooked it on high for 5 hours.  It came out wonderful and I just pigged out on a very large plateful with seconds and I have enough leftovers for 1 or 2 more meals.  I almost forgot what good beef tasted like.

 

sounds great!...I bought a kilo of frozen brisket from makro a month ago and I guess that I was careless with the preparation, it was my first brisket and I used any old recipe from the internet and it was a disappointment, barely edible...I'll try the next time with your'n, ain't got no crock pot but just simmer on low for 5 hours in the soup pot with the other ingredients minus the wine and thyme that I ain't got...

 

I useta do a good pot au feu when I lived in Vietnam but the beef quality was much better there...and had a colleague who was a frenchman and we useta discuss recipes and even went together to the supermarket once...'I don't understand, no garlic in the pot au feu???' 'jamais!...' or maybe he was talkin' about the ratatouille...'hmmm, dese are some very nice peppers...'

 

 

[wayned]

8 hours ago, tutsiwarrior said:

minus the wine and thyme

7-11 has red wine that I've use d to cook with, not drink, and I get thyme at Tesco. The wine not only flavors the sauce but helps tenderize the brisket.

[A1Str8]

[BritManToo]

Found some nice grub(s) on the drainer today, the women will enjoy these. Apparently 1,000bht/Kg.

 

Edited March 7, 2019 by BritManToo

[Cryingdick]

On 3/6/2019 at 1:44 PM, A1Str8 said:

This is a man who knows how to plate his food and is also meticulous enough that there isn't dirty dishes in his pic. /thread

[Cryingdick]

On 3/7/2019 at 12:53 AM, BritManToo said:

Found some nice grub(s) on the drainer today, the women will enjoy these. Apparently 1,000bht/Kg.

 

 

I get my grubs for half of that but I digress.

[mogandave]

Side of flies?

[tutsiwarrior]

was at the local makro and found zucchini (courgettes), celery, nice bell peppers (capsicums) and nice lemons...but no avocados also at the big tesco where I found some nice haas a couple of months ago...goin' to Hanoi next week and now I'm afraid that avocados are out of season...avocados and fresh baguettes are a highlight of any visit to VN

 

go to the supermarket and get 2 kilos of fruit and then stop at the bakery for some fresh bread and then later the hotel room cleaners would find me passed out naked on the bed from an avocado and fresh baguette OD...'mistuh, mistuh, you all right mistuh? (shaking me gently to see if I was dead)' 'eh?! who are you and whaddaya doin' here? where's my avocados???!!!'...

 

just made a stew with the courgettes, capsicum, potatoes, fresh toms and garlic and onions, out of this world using 'italian spices" (oregano, thyme, rosemary but no basil or marjoram) hadta make do with some toasted farmhouse slices rather than a nice crusty loaf but ye can't have everything I reckon...

 

anyone been to VN recently and seen any avocados in the supermarket? usually at the end of an aisle in a large bin in the vegetable section...

 

 

[NewGuy]

A few years ago, April in Dalat, the market showed off the most beautiful veggies, all kinds, and at least three avocado types. Would love  to go again.

[wayned]

8 hours ago, tutsiwarrior said:

was at the local makro and found zucchini (courgettes), celery, nice bell peppers (capsicums) and nice lemons...but no avocados also at the big tesco where I found some nice haas a couple of months ago...goin' to Hanoi next week and now I'm afraid that avocados are out of season...avocados and fresh baguettes are a highlight of any visit to VN

 

go to the supermarket and get 2 kilos of fruit and then stop at the bakery for some fresh bread and then later the hotel room cleaners would find me passed out naked on the bed from an avocado and fresh baguette OD...'mistuh, mistuh, you all right mistuh? (shaking me gently to see if I was dead)' 'eh?! who are you and whaddaya doin' here? where's my avocados???!!!'...

 

just made a stew with the courgettes, capsicum, potatoes, fresh toms and garlic and onions, out of this world using 'italian spices" (oregano, thyme, rosemary but no basil or marjoram) hadta make do with some toasted farmhouse slices rather than a nice crusty loaf but ye can't have everything I reckon...

 

anyone been to VN recently and seen any avocados in the supermarket? usually at the end of an aisle in a large bin in the vegetable section...

 

 

Last week I realized that I had forgot to mail in my 90 day report and it was the 7th day past due so I drove the 100 kilometers to Nakhon Sawan to avoid the 2000 baht fine.  I stopped in Makro and they had Hass avocados at 69 baht each so I bought a couple.  I also found the Miso, not with the noodles in the refrigerator section but with the big packages of salad dressing, also refrigerated.

 

[tutsiwarrior]

44 minutes ago, wayned said:

Last week I realized that I had forgot to mail in my 90 day report and it was the 7th day past due so I drove the 100 kilometers to Nakhon Sawan to avoid the 2000 baht fine.  I stopped in Makro and they had Hass avocados at 69 baht each so I bought a couple.  I also found the Miso, not with the noodles in the refrigerator section but with the big packages of salad dressing, also refrigerated.

 

 

gotta find that miso where ye can geddit...I was at makro once and couldn't find the miso, got the step daughter involved who got the store assistant involved...and then she shifted a bag of salad cream aside to reveal the bags of miso behind and then I shouted 'arrrghhh!!!' and the store assistant started laughing uncontrollably 'dese falangs are such foolish creatures...' the step daughter had seen it all before and was exasperated...

 

but at least I got my miso...been drinkin' all night and a bowl of miso soup right now would really hit the spot...

 

 

Edited March 15, 2019 by tutsiwarrior

[KC 71]

Bacon sarnies via makro


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[KC 71]

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[KC 71]

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[grollies]

Scotch egg.

 

 

[Rc2702]

On 3/15/2019 at 2:17 PM, KC 71 said:

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Fat birds sin sod display?

[Naam]

12 hours ago, grollies said:

Scotch egg.

 

 

what are the two leaches doing on that plate?

[tutsiwarrior]

2 hours ago, Naam said:

what are the two leaches doing on that plate?

steamed leeches are a little known issan delicacy...mash up and spread on toast and make a sarnie with the scotch eggs, in true 'fusion cuisine' fashion...

 

or, could be brown sauce configured to look like leeches...dem folks in the UK like to put brown sauce on most things...

 

 

[Michaelaway]

I'm voting for brown sauce...

[grollies]

3 hours ago, Michaelaway said:

I'm voting for brown sauce...

oh yeah......pork was short of seasoning, do better next time. At least the eggs were still runnyish.