roo860 Posted December 28, 2018 Share Posted December 28, 2018 In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady. She can order it up to about 7 pm and it is delivered to the house the next morning by 6:30. She also orders a whole leg of pork that I use some for roasting and I the make my own honey and mustard ham, using Coleman's English mustard powder and Thai honey. Stop it pleeeeese!!![emoji2] Sent from my SM-G920F using Thailand Forum - Thaivisa mobile app Link to comment Share on other sites More sharing options...
billd766 Posted December 28, 2018 Share Posted December 28, 2018 2 hours ago, vogie said: Do you dry or wet cure Bill, have you got the recipe please? I usually dry cure now. What recipe would you like? 2 hours ago, Psimbo said: I am partial to the loaf type pies as opposed to the round ones. I am fortunate that a friend makes them for me on occasion as I am not a great fan of Lady Pie products. I see it as one of my 'treats'. There is a place in Phuket that does nice kippers as well. For those who find Colman's goes off buy it or the McGarrett powder in a tin and make it on an as need basis. I would be tempted to put the tin in an airtight bag once opened as it can go off in time. Mcgarrett also do a wasabi powder. I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far. Link to comment Share on other sites More sharing options...
billd766 Posted December 28, 2018 Share Posted December 28, 2018 1 hour ago, roo860 said: Stop it pleeeeese!!! Sent from my SM-G920F using Thailand Forum - Thaivisa mobile app They're tasty, very very tasty, They're very tasty. Link to comment Share on other sites More sharing options...
chickenslegs Posted December 28, 2018 Share Posted December 28, 2018 4 hours ago, KittenKong said: The main difficulty I found here is obtaining the lard. I buy pork fat from makro, cut it into 1" pieces and render it down overnight in a slow cooker. Let it cool a little, pass it through a metal sieve into jars then refrigerate - keeps in the fridge for months. Link to comment Share on other sites More sharing options...
billd766 Posted December 28, 2018 Share Posted December 28, 2018 33 minutes ago, billd766 said: I usually dry cure now. What recipe would you like? I have a very large tin of Coleman's and after I use it I always sellotape the lid back on to stop air getting in. It seems to work for me so far. Ham – Honey mustard cure v01.docx Link to comment Share on other sites More sharing options...
KittenKong Posted December 30, 2018 Share Posted December 30, 2018 On 12/28/2018 at 6:49 PM, billd766 said: In the Makro that I use, the ready minced pork is not as good quality as the pork that my wife orders from the pork lady. Yes, that's true. I do try to pick bits of mince that have the least fat in them and it seems to work OK for me. I do the same thing for paté. Link to comment Share on other sites More sharing options...
KittenKong Posted December 30, 2018 Share Posted December 30, 2018 On 12/28/2018 at 10:02 PM, chickenslegs said: I buy pork fat from makro, cut it into 1" pieces and render it down overnight in a slow cooker. Let it cool a little, pass it through a metal sieve into jars then refrigerate - keeps in the fridge for months. Yes, I tried that once. My condo smelt of pig for a week (and it wasnt just me)! Certainly a suitable option for anyone with a ventilated cooking area though. Link to comment Share on other sites More sharing options...
ChipButty Posted December 30, 2018 Share Posted December 30, 2018 None available in Phuket at the moment I think all you guys have bought them all, My wife knows I like them and she said none in Tops or Villa market or Macro Link to comment Share on other sites More sharing options...
billd766 Posted December 30, 2018 Share Posted December 30, 2018 2 hours ago, KittenKong said: Yes, I tried that once. My condo smelt of pig for a week (and it wasnt just me)! Certainly a suitable option for anyone with a ventilated cooking area though. My wife cooks it outside, in a wok on a small burner. She also has a catapult and some clay rounds ready for the odd wandering dog who get nosy over the smell. Link to comment Share on other sites More sharing options...
KittenKong Posted January 10, 2019 Share Posted January 10, 2019 On 12/28/2018 at 5:52 PM, KittenKong said: The main difficulty I found here is obtaining the lard. For anyone still interested, Siamburys in Pattaya has lard and beef dripping. Link to comment Share on other sites More sharing options...
jkthai Posted February 17, 2019 Share Posted February 17, 2019 Very cruel thread this , one of the few things I miss is a propper pie , any one any ideas where they can be found in Bangkok ? tia Link to comment Share on other sites More sharing options...
Lacessit Posted February 17, 2019 Share Posted February 17, 2019 Cold pork pies and warm beer. That says it all w.r.to British taste buds. Permanently anesthetised from birth. Link to comment Share on other sites More sharing options...
Christophers200 Posted February 17, 2019 Share Posted February 17, 2019 2 minutes ago, Lacessit said: Cold pork pies and warm beer. That says it all w.r.to British taste buds. Permanently anesthetised from birth. Obviously spoken by someone who has never had a decent pint in its life. A Gnat's-pee addict! Link to comment Share on other sites More sharing options...
billd766 Posted February 17, 2019 Share Posted February 17, 2019 Just now, Christophers200 said: Obviously spoken by someone who has never had a decent pint in its life. A Gnat's-pee addict! Or a decent pork pie. Link to comment Share on other sites More sharing options...
Lacessit Posted February 17, 2019 Share Posted February 17, 2019 Several oxymorons on this thread. Link to comment Share on other sites More sharing options...
Kwasaki Posted February 17, 2019 Author Share Posted February 17, 2019 33 minutes ago, Lacessit said: Several oxymorons on this thread. More like some incongruous people. Link to comment Share on other sites More sharing options...
Lacessit Posted February 17, 2019 Share Posted February 17, 2019 2 minutes ago, Kwasaki said: More like some incongruous people. Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy. Link to comment Share on other sites More sharing options...
billd766 Posted February 17, 2019 Share Posted February 17, 2019 3 hours ago, Lacessit said: Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy. I eat really great pork pies. How do I know that they are great? Because I make them myself and I know what goes into them. Link to comment Share on other sites More sharing options...
faraday Posted February 17, 2019 Share Posted February 17, 2019 11 hours ago, Lacessit said: Nothing wrong with questioning accepted wisdom. I love it when Brits get huffy. What's a Bogan? Link to comment Share on other sites More sharing options...
Lantern Posted February 17, 2019 Share Posted February 17, 2019 Don't mind the long ones either, with the egg inside. Link to comment Share on other sites More sharing options...
Lacessit Posted February 17, 2019 Share Posted February 17, 2019 23 minutes ago, faraday said: What's a Bogan? A Queensland hillbilly/redneck. Link to comment Share on other sites More sharing options...
billd766 Posted February 18, 2019 Share Posted February 18, 2019 5 hours ago, Lantern said: Don't mind the long ones either, with the egg inside. I made a couple of them in December for a party. 1 got eaten and I sliced and froze the other 1. When I defrosted the slices, the meat and crust was OK but the defrosted egg was horrible. Link to comment Share on other sites More sharing options...
Nyezhov Posted February 18, 2019 Share Posted February 18, 2019 8 hours ago, Lantern said: Don't mind the long ones either, with the egg inside. Now you are talking. Link to comment Share on other sites More sharing options...
Nyezhov Posted February 18, 2019 Share Posted February 18, 2019 2 hours ago, billd766 said: I made a couple of them in December for a party. 1 got eaten and I sliced and froze the other 1. well next time dont freeze it, just donate it Link to comment Share on other sites More sharing options...
billd766 Posted February 18, 2019 Share Posted February 18, 2019 2 hours ago, Nyezhov said: well next time dont freeze it, just donate it To whom should I donate it? I didn't see the guys from the party for 3 weeks, and there is only me at home to eat it and I am not going to throw it away. Link to comment Share on other sites More sharing options...
Nyezhov Posted February 18, 2019 Share Posted February 18, 2019 58 minutes ago, billd766 said: To whom should I donate it? I didn't see the guys from the party for 3 weeks, and there is only me at home to eat it and I am not going to throw it away. Me, biatch! Thats a Godlike creation! Ya know what I just thought of....Bracciole.... Link to comment Share on other sites More sharing options...
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