couple more loaves. On to freeze and one to slice…

 

 

10 minutes ago, 2009 said:

 

Nice!

17 minutes ago, OneMoreFarang said:

 

No espresso?

 

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

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.

1 hour ago, 2009 said:

 

 

Is Schiller's still open? 

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.

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...

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)

I thought this thread was more steered towards food/ meals made at home. The good, bad and ugly attempts to satisfy.

Hummus with gyros today. Will make tzatziki later.

 

 

 

 

 

Edited July 9, 20215 yr by Michaelaway

More mince and onion pasties.

 

Made soda bread with black sesame seeds last night.

On 7/21/2021 at 1:13 PM, BritManToo said:

More mince and onion pasties.

 

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

Trying to keep this thread going...

Had some Granny Smiths so a simple apple and oats crumble using brown sugar.

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.

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

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..

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

Goose Rillettes on brown bread

1 hour ago, james.d said:

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

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

On 8/30/2021 at 8:26 AM, james.d said:

Made soda bread with black sesame seeds last night.

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

Edited February 2, 20224 yr by Tippaporn

Mai phet mai aroi.

Seafood barbie.
 

 

Edited February 2, 20224 yr by Tippaporn

What's left of today's bbq ribs, done in the oven as lazy to start the barbeque.

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.

 

 

Yeah, I brine most all my chicken and pork. 

 

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

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.

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. 

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.