spacing out in front of the laptop screen and then de debbil comes and perches on my shoulder 'say, man...ain't there sumpin' that you should be thinkin' about doin?' and then my mind wanders back to the toms, eggplant and tatties that I got in the fridge and a can of canellini beans that I got from makro a few weeks ago...

 

wash all veges and then quickly chop onions and garlic and fresh chiles...dip the toms in hot water to peel them and then use a neutral oil (safflower) to saute the onions, garlic and chiles in the soup pot...toss in 'the big three' cumin coriander and tumeric and simmer, then peel the toms and add to the pot and smash around a bit...let simmer fer about 10 mins then add the diced tatties with a stock cube and simmer fer about 15 mins...check the potatoes (mash gently with a fork) then if OK add the chopped eggplant and the beans and simmer fer 15 mins...then bob's yer uncle if ye got the timings right (the tatties and eggplant can turn into mush if yer not careful)...sure would be nice to have some nice crusty bread to eat it with...but I'm just this side of paradise...

 

try out some of yer favorite recipes offa the top of yer head to see what you come up with...we all need confidence in the kitchen...

 

 

GF made up some Kway Teow (sp) for lunch. The veg version for me (top) & the non-veg beneath. 

 

 

 

 

1 hour ago, Skeptic7 said:

GF made up some Kway Teow (sp) for lunch. The veg version for me (top) & the non-veg beneath. 

both versions look good.

we even got a special kweiteo pot for he preparation of the broth (most important) and then an insert for the noodles that you do for individual bowls...and then someone wakes up in the morning with a vision and gets the broth going and then a few hours later things are ready to eat...

 

tutsi is unaware and downstairs with the laptop and then a vision of delight appears on the stairs (usually one of the delectable 20 something long legged nieces in tiny shorts who was educated in Paris) with the goods in hand...'kweiteo, monsieur?'...

 

oooh la la...

 

 

2 hours ago, tutsiwarrior said:

we even got a special kweiteo pot for he preparation of the broth (most important) and then an insert for the noodles that you do for individual bowls...and then someone wakes up in the morning with a vision and gets the broth going and then a few hours later things are ready to eat...

 

tutsi is unaware and downstairs with the laptop and then a vision of delight appears on the stairs (usually one of the delectable 20 something long legged nieces in tiny shorts who was educated in Paris) with the goods in hand...'kweiteo, monsieur?'...

 

oooh la la...

 

 

I'm having what you're having! Bon** appetit! ????

Couple of spicy Thai salads for lunch these past few days. Traditional Somtam (top) and the cucumber version (tam daeng) underneath. Scrumptious light fare for the oppressive April heat. My mouth is still on fire! ????️

 

 

Had some friends from Bangkok came to see us for a few days , showed them the usual sights and I cook Japanese buffet ..

I cooked them Italian food as well . They enjoyed it as it ws the first time they had eaten it ..

I also cooked the a smoked salmon with egg breakfast .They really liked to trying the western food . They also like my Italian(elba) oven , as they have seen a 3 different ovens in one . They did not want to leave ...I am sure they will come again

4 hours ago, kevvy said:

I also cooked the a smoked salmon with egg breakfast .They really liked to trying the western food . They also like my Italian(elba) oven , as they have seen a 3 different ovens in one . They did not want to leave ...I am sure they will come again

Where did you buy the oven?

I got it from Bangkok. My wife will look up the supplier today for you and let you know .It has a rotisserie oven in it as well. IT has two electric hotplates and 6 gas burners

Cheers

Edited April 27, 20197 yr by kevvy

8 hours ago, wayned said:

Where did you buy the oven?

phone number ....023619035 to 023619042

email [email protected]

thiptanaporn co.Ltd ......webpage

cheers

kevvy

 

On 3/25/2019 at 8:52 AM, Naam said:

what are the two leaches doing on that plate?

WHAT NO BAGPIPES!!!!!!!

went to the local tescos the other day and they had green beans! ('runner' beans for our non US speaking friends) most of the time they only got the long beans coiled up that are a bit too pulpy for what I like, first time I'd seen them...

 

now, we got some tatties and a can of borlottis from the last trip to makro so whaddaya think I'm gonna do? eh? also clear out the veg bin in the fridge and grab the stuff that was forgotten about and about to go off, leafy greens and that, etc...

 

chop an onion and a head of garlic and dice the tots... and then dump the lot into the soup pot with plenty of olive oil...saute a bit with a bit of dried red flaked chile (gotta watch that stuff or it'll burn ye a new one) then add the washed and sliced green beans and saute a bit more...add a stock cube dissolved with water from the kettle to cover and simmer for 15 - 20 mins until the tots mash easily with a fork...toss in the drained and rinsed borlottis, add more water from the kettle if necessary and simmer for about 10mins and then toss in the washed and chopped leafy veg then cover and turn off the heat...ready to go in 5mins...

 

be nice to have some crusty bread to eat it with (as in a fresh VN baguette) and instead of looking at porn on the laptop I should be improving on the bread technique in the kitchen...it's nothing less than culinary blasphemy...so here I am with miserable buttered 'farmhouse' toast instead...

 

de lawd he moves in mysterious ways...virtue is it's own reward and etc...

 

 

 

Edited April 27, 20197 yr by tutsiwarrior

Got tired of a 70km round trip to buy some baguettes only to find on several occasions they were dry. Now make them myself.

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12 hours ago, tutsiwarrior said:

saute a bit with a bit of dried red flaked chile (gotta watch that stuff or it'll burn ye a new one)

I don't know why everyone has to add dried chillis to the dishes.  I had a restaurant about 35 miles north of New Orleans  and I served  the typical  Cajun dishes but chillis were used in conjunction with the other spices to get the correct flavor not just dumped in to make it spicy, you have to blend the spices to get the correct flavor and spiciness that you want.  Blackened Redfish, Crawfish etouffee and jambalaya would be disgusting with a handful of dried chillis  dropped into the recipe without a blend of other spices.

The Power Station said it best.

 

"Some Like It Hot!

 

...and Some Sweat When The Heat Is On"

 

 

6 hours ago, alanrchase said:

Got tired of a 70km round trip to buy some baguettes only to find on several occasions they were dry. Now make them myself.

Sent from my SM-A500F using Thailand Forum - Thaivisa mobile app
 

 

yum!...please post yer baguette recipe with special attention to the preparation method and baking...

 

 

 
yum!...please post yer baguette recipe with special attention to the preparation method and baking...
 
 

I generally experiment a bit each time I make them. I use 300gm of dough per 15 inch baguette. For 3 baguettes, (60% hydration)

600gm bread flour
360gm room temp water
1tsp salt
1/2tsp yeast

(You lose a bit of dough that sticks to bowls etc)

Put flour, yeast and salt in a bowl and mix together. Add water and mix with the handle of a wooden spoon. Tip onto work surface and knead in any loose flour. I then leave it covered with the bowl for about 5 minutes to let the flour hydrate. Give it another couple of minutes kneading to ensure it is well mixed and put it back in the bowl and cover the bowl with cling film.
Leave it for 12 hours. Tip the dough out and split into 3 equal amounts. Shape into balls and leave covered for half an hour. Shape balls into baguettes by stretching into an oblong shape then folding 1/3 another 1/3 than in half and rolling to the length you want. ( how to shape baguettes on YouTube will help). I put the shaped dough on a baguette baking tray that I got from Lazada. Leave covered for an hour to rise. Slash baguettes diagonally. (Again, YouTube will help). Spray baguettes with water and put in oven at 250C. Spray water in oven just before you close the door as steam helps the crust. After 10 minutes spray the baguettes with water again. Should be cooked after a total of 20 minutes.

YouTube is very good for instructions. Not a lot of need for an actual recipe as % hydration is the main concern. That is the ratio of flour to water. 100gm flour/60gm water would be 60% hydration. I can handle 60% ok but anything above I find too sticky.

If the above is too labour intensive look at "no knead baguettes" on YouTube and adjust their recipe for the amount of dough you want and the hydration you are happy with.

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gm volume, yes?

4 hours ago, wayned said:

I don't know why everyone has to add dried chillis to the dishes.  I had a restaurant about 35 miles north of New Orleans  and I served  the typical  Cajun dishes but chillis were used in conjunction with the other spices to get the correct flavor not just dumped in to make it spicy, you have to blend the spices to get the correct flavor and spiciness that you want.  Blackened Redfish, Crawfish etouffee and jambalaya would be disgusting with a handful of dried chillis  dropped into the recipe without a blend of other spices.

all cajun dishes are delicious. but being addicted to endorphines i need 2-3 times daily something like this

 

 

gm volume, yes?

Grammes weight.

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8 minutes ago, Naam said:

all cajun dishes are delicious. but being addicted to endorphines i need 2-3 times daily something like this

 

 

 

ah!...it's the fabulous cochabambinius chilepepperilius bolivianius otherwise known as 'locoto' in the local indigenous language in it's place of origin in the high andes...very addictive as is the derivative of the abundant coca leaves grown nearby in the Chapare district over the high pass ('la cumbre') to the jungle and the drainage to the mighty amazon...I knew it well back in the old days over 50 years ago...

 

 

 

 

My step son is here for a visit , before he came he put his order in for different dishes from around the world something I use to do for him before .Tonight was Indian Rogan Josh.It is time consuming but well worth it and tastes great .

 

Kevvy

45 minutes ago, kevvy said:

My step son is here for a visit , before he came he put his order in for different dishes from around the world something I use to do for him before .Tonight was Indian Rogan Josh.It is time consuming but well worth it and tastes great .

 

Kevvy

 

for me it's Rogan Josh twice a week.

2 hours ago, Naam said:

for me it's Rogan Josh twice a week.

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

Edited May 5, 20197 yr by kevvy

2 hours ago, kevvy said:

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

10 hours ago, tutsiwarrior said:

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

True Rogan Josh is lamb or mutton.

 

As for Garam Masala.....you can make your own. There are lots of different preferences but easy to make a blend of several recipes.

Edited May 6, 20197 yr by youreavinalaff

11 hours ago, tutsiwarrior said:

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

I looked everywhere for cassia bark and black cardamon .If you want the receipe I am happy to put on line .. Maybe Naam will put his too.

18 hours ago, kevvy said:

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

the food prepared in our home is excellent but some of my favourite Indian dishes i get from a couple of the 62 Indian restaurants (last count october 2018) we have in Bad Thaya.