What are you eating? (food porn)

[tutsiwarrior]

there is also the old trick of layering inedible shoe leather beef with green papaya for few hours in the fridge but ye gotta watch it...if left too long the beef turns into mush...

 

good for mushy beef an mushy peas!

 

(on the bus route to work in Derby in 1989 there was a sign outside of a chip shop: FISH CHIPS PEAS...tutsi who is from California and is new to ol blighty looks and wonders: 'peas?'...)

[notmyself]

1 hour ago, tutsiwarrior said:

there is also the old trick of layering inedible shoe leather beef with green papaya for few hours in the fridge but ye gotta watch it...if left too long the beef turns into mush...

 

 

Alters the ph as green papaya is alkaline. Vinegar is also often used to alter the ph though through acid. Either way, if you leave too long then you have mush or slurry.

 

Nottingham Uni done a video on this a couple of years back. If I remember later got look or it.

Edited December 1, 2016 by notmyself

[CLW]

 
Alters the ph as green papaya is alkaline. Vinegar is also often used to alter the ph though through acid. Either way, if you leave too long then you have mush or slurry.
 
Nottingham Uni done a video on this a couple of years back. If I remember later got look or it.

Never heard of green papaya, but I know you can use crushed papaya seeds.
They contain the enzyme Papain, which is used as meat tenderiser.
Though I'm not sure if it's the same mechanism with the green papaya

[U235]

Cordon Blue with potato croquettes and green pepper sauce.

 

A couple of weeks ago I made my wife proud when I saw frozen croquettes at Tops:

 

Me: Darling, look: they have these potato things the kids love so much. Guess how much they cost?

Wife: ????? 200 Baht?

Me: No, closer to 400 Baht/kg. I make them for around 45/kg...

Wife: Falang food... Can you not sell them?

Me: Over my dead body.

 

 

 

 

[CLW]

Cordon Blue with potato croquettes and green pepper sauce.
 
A couple of weeks ago I made my wife proud when I saw frozen croquettes at Tops:
 
Me: Darling, look: they have these potato things the kids love so much. Guess how much they cost?
Wife: ????? 200 Baht?
Me: No, closer to 400 Baht/kg. I make them for around 45/kg...
Wife: Falang food... Can you not sell them?
Me: Over my dead body.
 

 
 
 

Looks delicious, though for my personal taste your Cordon Bleu is a bit pale.

How you make the croquettes?
I was going to make mashed potatoes but I could not find the floury type ones.
Or does it work with any type?

[U235]

12 hours ago, CLW said:

Looks delicious, though for my personal taste your Cordon Bleu is a bit pale.

How you make the croquettes?
I was going to make mashed potatoes but I could not find the floury type ones.
Or does it work with any type?

 

Yeah, you are right.I put the cordon blue on the grill and it didn't brown well. Guess it needs some butter, so next time I will trow them in the pan again.

 

So far, I didn't encounter any problems with the potato's. 

 

Boil one kg, drain the water, and continue heating to so they become as dry as possible.

Mash them well

Add pepper, salt, nutmeg, 2 yolks and 40-50 grams butter, mix well

Form the croquettes, roll them into flour, then beaten egg and finally breadcrumbs. Make sure they are covered well.

Fry or freeze them

 

 

 

 

[CLW]

 
Yeah, you are right.I put the cordon blue on the grill and it didn't brown well. Guess it needs some butter, so next time I will trow them in the pan again.
 
So far, I didn't encounter any problems with the potato's. 
 
Boil one kg, drain the water, and continue heating to so they become as dry as possible.
Mash them well
Add pepper, salt, nutmeg, 2 yolks and 40-50 grams butter, mix well
Form the croquettes, roll them into flour, then beaten egg and finally breadcrumbs. Make sure they are covered well.
Fry or freeze them
 
 
 
 

Yeah, the best schnitzel and cordon bleu are the pan deep fried ones in a mixture of oil and butter.
Nothing for a diet though [emoji23]

[Naam]

On 12/2/2016 at 0:05 PM, CLW said:

Never heard of green papaya, but I know you can use crushed papaya seeds.
They contain the enzyme Papain, which is used as meat tenderiser.
Though I'm not sure if it's the same mechanism with the green papaya

any papaya will do to tenderise meat. ripe papaya contains more of the enzyme papain than unripe ones. papain is found not only in the seed but in the whole fruit. in the African bush we could only get the toughest beef. but after 24 hours in layers of papaya the meat was as tender as the loin of a piglet. our cook refused to reveal his secret until my wife caught him redh... i mean papayahanded.  

[Naam]

27 minutes ago, U235 said:

I put the cordon blue

please have mercy mate! one time "blue" is acceptable. but in future it should be "bleu" (French word pronounced like the German "ö" which sounds like the vocal in the english words "word, fur, blur, occur, Sir, stir).

 

signed "beancounter" 

[wayned]

I was afraid to open the thread in fear that I would be greeted with pictures of "Nekkid Naam" as you had previously said that you were going to post!

[U235]

7 hours ago, Naam said:

please have mercy mate! one time "blue" is acceptable. but in future it should be "bleu" (French word pronounced like the German "ö" which sounds like the vocal in the english words "word, fur, blur, occur, Sir, stir).

 

signed "beancounter" 

 

Vous avez raison. Entschuldigung.... 

 

Want some pizza?  

 

 

[Pdaz]

Looks good, But we have seafood pasta here..

 

[CLW]

Work of today



Butter cream cheese rolls




Laugen rolls with camembert cheese spread
(Laugenstangen mit angemachtem Camembert / Obatzter) [emoji16]

[Naam]

1 hour ago, CLW said:

Laugen rolls with camembert cheese spread
(Laugenstangen mit angemachtem Camembert / Obatzter)

bist scho a Hundling!  looks yummy and the next thing i try will be a camembert Obatzter.

[notmyself]

10 hours ago, CLW said:

Yeah, the best schnitzel and cordon bleu are the pan deep fried ones in a mixture of oil and butter.
Nothing for a diet though

 

Sounds like a heart stopper!

 

I've found pan roasting to be a good alternative

[tutsiwarrior]

5 hours ago, U235 said:

 

Vous avez raison. Entschuldigung.... 

 

Want some pizza?  

 

 

 

looks good...what's a good recipe for the crust? the kids like pizza...the 4 y.o. granddaughter hasn't yet decided whether she likes me or not (tutsi was away at work for a long time) but with a good pizza I shall become endeared forever...

 

did a nice rajma red kidney bean curry tonite with beans and spices that I brought home from saudi...tip top...and take note; in the past I couldn't get the beans to cook (other folks have had this problem, always 'crunchy') because I was using highly chlorinated tap water...this time I used 'good water' for the soaking and cooking et voila...

 

 

Edited December 4, 2016 by tutsiwarrior

[Naam]

4 hours ago, tutsiwarrior said:

in the past I couldn't get the beans to cook (other folks have had this problem, always 'crunchy')

i like my rajma 'crunchy'. and the same goes for 'chana'.

p.s. Rocoto paste acquired in Lima will be sent to Thailand soon. seeds here have finally started to sprout. we are waiting impatiently.

[U235]

13 hours ago, CLW said:

Laugen rolls with camembert cheese spread
(Laugenstangen mit angemachtem Camembert / Obatzter)

 

Didn't know this one - had to google it...., but, bierfeste mit Phuket Lager????

 

Prefer the real thing 

 

[U235]

11 hours ago, tutsiwarrior said:

 

looks good...what's a good recipe for the crust? the kids like pizza...the 4 y.o. granddaughter hasn't yet decided whether she likes me or not (tutsi was away at work for a long time) but with a good pizza I shall become endeared forever...

 

 

Normally, it would cost you a couple of beers for my pizza recipe, but for your granddaughter I will make an exemption 

 

For years, I made my pizza using a biga (Italian starter dough) a couple of days in advance. One  day I cleaned up my fridge and found a forgotten package.

 

Instead of throwing it away, I gave it a try and it turned out that it made an excellent pizza. So this is how I do it now.

 

Make a normal pizza dough from flour, water, yeast, salt and olive oil BUT just use a symbolic pinch of yeast (lets's say 1/10 of a tsp)

 

Put the dough in a plastic bag, take out the air, close well but make sure there is plenty of room for expansion. Put the bag in the fridge.

 

The first couple of days, not much will happen, but after a while the yeast will become active and the bag will expand. Wait.

 

After minimum 10 days, the dough is ready to use. The older it becomes, the better the taste (more 'chewy' - how can I describe). I mostly use it after 14 days. Keep in mind that old dough becomes very soft and fragile to handle. 10 days old dough acts more as one you made the same day (elastic, the ones that you can trow in the air if you are an Italian pizza guy)

 

Remove it from the bag, cover it with some flour and form portions (around 250 gr) Cover it with a towel and let sit for a couple of hours to warm up and expand. Form the pizza's by hand (avoid a pin roll). Heat oven and prebake the pizza's for a minute or 5. You will see that big bubble's form. This way, your pizza will have the typical layered structure. Take out from the oven and put your toppings on it.

 

 

 

 

Edited December 5, 2016 by U235

[tutsiwarrior]

10 hours ago, Naam said:

i like my rajma 'crunchy'. and the same goes for 'chana'.

p.s. Rocoto paste acquired in Lima will be sent to Thailand soon. seeds here have finally started to sprout. we are waiting impatiently.

 

I like the chana and the beans a bit porridge-y...gonna havta get some chapatis or roti on the go, gotta go up to the makro up in changwat suphan to get the fixins...

 

and right on  about the chiles...later on you will be credited for helping to bring the cuisine of the central andes to SE Asia...they got spuds around here, hozabout papas a la huancaina?...use the chiles in the peanut sauce...

 

I wish that I could remember my aunt Alicia's recipe for classic cochabamba pollo picante...she died last year about his time rest her soul...

[Naam]

1 minute ago, tutsiwarrior said:

havta get some chapatis or roti on the go, gotta go up to the makro up in changwat suphan to get the fixins...

Makro Pattaya has excellent Naan (imported from India but at real low price!)

[tutsiwarrior]

3 hours ago, U235 said:

 

Normally, it would cost you a couple of beers for my pizza recipe, but for your granddaughter I will make an exemption 

 

For years, I made my pizza using a biga (Italian starter dough) a couple of days in advance. One  day I cleaned up my fridge and found a forgotten package.

 

Instead of throwing it away, I gave it a try and it turned out that it made an excellent pizza. So this is how I do it now.

 

Make a normal pizza dough from flour, water, yeast, salt and olive oil BUT just use a symbolic pinch of yeast (lets's say 1/10 of a tsp)

 

Put the dough in a plastic bag, take out the air, close well but make sure there is plenty of room for expansion. Put the bag in the fridge.

 

The first couple of days, not much will happen, but after a while the yeast will become active and the bag will expand. Wait.

 

After minimum 10 days, the dough is ready to use. The older it becomes, the better the taste (more 'chewy' - how can I describe). I mostly use it after 14 days. Keep in mind that old dough becomes very soft and fragile to handle. 10 days old dough acts more as one you made the same day (elastic, the ones that you can trow in the air if you are an Italian pizza guy)

 

Remove it from the bag, cover it with some flour and form portions (around 250 gr) Cover it with a towel and let sit for a couple of hours to warm up and expand. Form the pizza's by hand (avoid a pin roll). Heat oven and prebake the pizza's for a minute or 5. You will see that big bubble's form. This way, your pizza will have the typical layered structure. Take out from the oven and put your toppings on it.

 

 

 

 

 

thanks fer that...but I'm not gonna tell the granddaughter where I got the recipe so that she shall later revere her grandpa tutsi and the pizza from heaven...

[U235]

2 hours ago, tutsiwarrior said:

 

thanks fer that...but I'm not gonna tell the granddaughter where I got the recipe so that she shall later revere her grandpa tutsi and the pizza from heaven...

 

Did I mention that for that specific Napolitan taste, you should also add 3 big spoons of Dijon mustard and a dash of Tabasco? 

[tutsiwarrior]

Just now, U235 said:

 

Did I mention that for that specific Napolitan taste, you should also add 3 big spoons of Dijon mustard and a dash of Tabasco? 

 

nah...I got an idea about what they like for toppings...gonna mix some shrimp paste in with the tomato sauce...

 

I also got an idea that I got from a Shakey's in north Oakland where I useta live 40 years ago: the tiajuana terror with the hottest fresh chiles you can find, ground pork and fresh lemon slices ordered on a scale of 1 - 10...should be a big hit with the adults...the frat boys would come down from UC Berkeley and get drunk on pitchers of beer and challenge each other: 'how hot? I can eat a 10...gimme a 10!'

 

silly cretins...but ironically would suit normal thai taste...

 

 

[Skeptic7]

Gourmet GF out did herself today! Spaghetti Kee Mao Jae w/veggie dogs...

[Naam]

50 minutes ago, Skeptic7 said:

Gourmet GF out did herself today! Spaghetti Kee Mao Jae w/veggie dogs...

gourmet?

[Skeptic7]

3 minutes ago, Naam said:

gourmet?

Yeah...G-O-U-R-M-E-T

OK? and culinary artist too. Further snide remarks most welcome! 

gour·met

ˌɡôrˈmā,ˌɡo͝orˈmā/

noun

1. a connoisseur of good food; a person with a discerning palate.

[Naam]

1 hour ago, Skeptic7 said:

a connoisseur of good food; a person with a discerning palate.

eats veggie dogs?

by the way... my first language is French. no need to explain the meaning of a French word.

Edited December 6, 2016 by Naam

[notmyself]

9 hours ago, Naam said:

eats veggie dogs?

by the way... my first language is French. no need to explain the meaning of a French word.

 

For some reason I thought German was your first language.

 

Dried spaghetti pushed through some kind of hotdog is hardly gourmet but it is a novelty for the kids I guess.

[cornishcarlos]

Yes, yes , yes.....