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What are you eating? (food porn)


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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...

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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)

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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?

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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..

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  • 4 months later...
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
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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

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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.

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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. 

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