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Posted
4 minutes ago, Yellowtail said:

 

No espresso?

 

I wonder how  a Baileys' & espresso would be....

Sure, there was an espresso - or two. But this time not in the picture.

Posted
2 minutes ago, Yellowtail said:

Is Schiller's still open? 

Schiller's?

That looks like a restaurant in the basement of Poenchit Center. But I didn't visit that place since some time now.

Posted
3 minutes ago, OneMoreFarang said:

Schiller's?

That looks like a restaurant in the basement of Poenchit Center. But I didn't visit that place since some time now.

 

Yeah, that didn't look like it, but the food reminded me, and I haven't been for years. I used to go with a buddy of mine but he's gone and my wife won't go...

  • Like 1
Posted
12 hours ago, OneMoreFarang said:

Schiller's?

That looks like a restaurant in the basement of Poenchit Center. But I didn't visit that place since some time now.

 

It's Beirut restaurant in Silom (in the centre where is the KFC and McDs are)

  • Like 1
  • 2 weeks later...
  • 1 month later...
Posted
On 7/21/2021 at 1:13 PM, BritManToo said:

More mince and onion pasties.

 

IMG_20210721_130842.jpg

They look great, when l make them,  they tend to have a soggy bottom.

  • 3 weeks later...
Posted
23 minutes ago, james.d said:

Trying to keep this thread going...

Had some Granny Smiths so a simple apple and oats crumble using brown sugar.IMG_20210918_143439.thumb.jpg.8e07ecca6e6c0b2930fad1ff41da9946.jpg

Looks yummy. I like tart apples in crumbles and pies. Is there anything in Thailand equivalent or similar to a Bramley apple?

Posted
1 hour ago, champers said:

Looks yummy. I like tart apples in crumbles and pies. Is there anything in Thailand equivalent or similar to a Bramley apple?

Thank you,

Ive only found Granny Smiths here, never found a Bramley  yet.

Doubt I'll ever find a crab apple..

  • Thanks 1
  • 4 months later...
Posted
1 hour ago, james.d said:

Salted almond brownies, l usually add a squeeze of lime when eating.

IMG_20220202_153620.jpg

IMG_20220202_144810.jpg

Looks like a great recipe.  How much hemp do you add?

  • Haha 1
Posted (edited)
On 8/30/2021 at 8:26 AM, james.d said:

Made soda bread with black sesame seeds last night.

IMG_20210829_154219.jpg

Where did you say your bakery is located?  :biggrin:  Looks like the only thing missing is a variety of cheeses.
 

Edited by Tippaporn
  • Like 1
  • 1 month later...
Posted

I tried for the first time brining chicken, used drumsticks as l read different ratios depending on salt type.

Cooked them in the oven with panko and onion powder etc.

Definitely the most moist chicken I've ever made.

 

 

IMG_20220327_144008.jpg

  • Like 1
Posted
50 minutes ago, Yellowtail said:

Yeah, I brine most all my chicken and pork. 

 

I usually brine it all, and then freeze what I don't cook. 

Do you use the same brine ratio for pork and chicken?

I added sugar to the salt/water but maybe that is better when not breading the meat for caramelization.

Posted
17 hours ago, james.d said:

Do you use the same brine ratio for pork and chicken?

I added sugar to the salt/water but maybe that is better when not breading the meat for caramelization.

Pretty much. I use about 2 tbsp/liter. I dissolve the salt in half the water, then throw in a big chunk of ice to chill them water then add the meat, and them put it all in the fridge.

 

Chicken I brine for two hours, a pork loin overnight. 

 

I rinse before cooking, but not before freezing. 

 

I've tried adding spices to the brine, but you have to boil the water and whatnot so it is something of a PITA, and I like the results of a rub much better. I like to "rub" the pieces a couple hours before cooking. 

  • Thanks 1
Posted
On 8/30/2021 at 8:28 AM, james.d said:

They look great, when l make them,  they tend to have a soggy bottom.

I cook the mince first in a saucepan, then spoon it onto the raw pastry without too much gravy.

Makes for a nice firm base.

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