mca Posted July 21, 2013 Share Posted July 21, 2013 scrambled egg and cheese on toast - luvverly! Link to comment Share on other sites More sharing options...
ABCer Posted July 21, 2013 Share Posted July 21, 2013 Sort of hard to pinpoint the last meal. We eat almost exclusively at home, home cooked meals, all European styles. Cooking is my hobby. She has learned my best loved recipes and now is cooking herself. Very good at it too. Funny part is - she actually prefers European food to Thai. Today's food: Breakfast - Cottage cheese (home made) with sour dough bread, hot croissant, orange marmalade, coffee. Lunch - Pizza Bolognese ( sauce, onions, capsicum, tomatoes, olives, cheese, pork ), beer, fruits. Dinner - Veal sausages with mustard, sauerkraut and dill cucumbers (homemade), mashed potatoes, beer. Cheers I notice your breakfast didn't include beer, or was that a typo? Believe it or not, but I am not a drinker. One stubby is my limit. And it only comes with the type of food calling for a drink. German sausage+sauerkraut+dill cucs just calls for beer. Pizza actually calls for red, but since I am not a drinker, I replace it with beer. I do keep alcohol - wines, vodka, rum, liquors - only for visiting friends. Never touch them myself. You are free not to believe me. Link to comment Share on other sites More sharing options...
jbrain Posted July 21, 2013 Share Posted July 21, 2013 Sort of hard to pinpoint the last meal. We eat almost exclusively at home, home cooked meals, all European styles. Cooking is my hobby. She has learned my best loved recipes and now is cooking herself. Very good at it too. Funny part is - she actually prefers European food to Thai. Today's food: Breakfast - Cottage cheese (home made) with sour dough bread, hot croissant, orange marmalade, coffee. Lunch - Pizza Bolognese ( sauce, onions, capsicum, tomatoes, olives, cheese, pork ), beer, fruits. Dinner - Veal sausages with mustard, sauerkraut and dill cucumbers (homemade), mashed potatoes, beer. Cheers I notice your breakfast didn't include beer, or was that a typo? Believe it or not, but I am not a drinker. One stubby is my limit. And it only comes with the type of food calling for a drink. German sausage+sauerkraut+dill cucs just calls for beer. Pizza actually calls for red, but since I am not a drinker, I replace it with beer. I do keep alcohol - wines, vodka, rum, liquors - only for visiting friends. Never touch them myself. You are free not to believe me. How about, I come to check out that last comment of you, so we can remove all doubts Link to comment Share on other sites More sharing options...
CharlieH Posted July 21, 2013 Share Posted July 21, 2013 Liver & onions with mashed buttered potatoes and sliced carrots drowned in thick bisto onion gravy. Link to comment Share on other sites More sharing options...
klubex99 Posted July 21, 2013 Author Share Posted July 21, 2013 Liver & onions with mashed buttered potatoes and sliced carrots drowned in thick bisto onion gravy. That's my inspiration for tonight's dinner. Have not yet cooked that one here in LOS, Just need the liver. Also the sort of thing I can just as easily make 3 kilo of and freeze in portions. Might post a photo. Link to comment Share on other sites More sharing options...
OldChinaHam Posted July 21, 2013 Share Posted July 21, 2013 Pork Chops, very slowly cooked to dark brown, and with lots of onions and garlic, which have slowly cooked down and mind-melded with the other meat flavors and some soy sauce, but not too much. I am sorrowful that I cannot yet cook this here, I lack a gas stove, a wife, and the meat. But I like reading about you doing it. Also, exactly like you, I far prefer cooking for myself, unless it is eating Thai food at a nearby restaurant. Then you can make it the way you want it, and I usually have no complaints. Thai Food, now, is king around my household of one. And that seems to be the way I like it, Or I might put in a beautiful kitchen, as you have done. One with a commercial stove, and lots of pots hanging from the ceiling, And lots of meat hanging in the meat locker. That is, if my true dreams would come true. Liked your posted topic very much. Mine never are quite as good. 2 Link to comment Share on other sites More sharing options...
Huayrat Posted July 21, 2013 Share Posted July 21, 2013 mushy peas on toast 4 hours ago Link to comment Share on other sites More sharing options...
Popular Post anotheruser Posted July 21, 2013 Popular Post Share Posted July 21, 2013 I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. 4 Link to comment Share on other sites More sharing options...
klubex99 Posted July 21, 2013 Author Share Posted July 21, 2013 mushy peas on toast 4 hours ago I think that falls into the same category as my fish finger sarnies. I used to love brown sauce (Hammond's Chop Sauce) on toast as a kid. I make my own bacon, hams and gammons, I have made my own pease pudding here, and I will next attempt to make my own stottie cakes. Ham and pease pudding stotties. Maybe some members can fathom out where I was raised by that snack. 2 Link to comment Share on other sites More sharing options...
klubex99 Posted July 21, 2013 Author Share Posted July 21, 2013 (edited) I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. Are you in LOS? Where do you get corned beef like that? Can it be made from corning Thai beef? I hadn't heard of a Reuben sandwich before. Looks delicious, I don't know if I agree with healthiest on the planet...lol I tubed it. Edited July 21, 2013 by klubex99 Link to comment Share on other sites More sharing options...
Dancealot Posted July 21, 2013 Share Posted July 21, 2013 (edited) I've licked my lips twice and swallowed once after reading all those suggestions ... and I'm still in Australia! Salivating ... . And home made is often better than restaurant because: 1) you don't worry if the cheese is 10 Baht or 50 Baht. Or the oil for fry my Schnitzel are pork fat, not some cheapo palm oil. And when it gets old I don't filter it and use it again till the pork tastes like the fish I made a week ago. 2) you make it the way you like it not the way the mainstream likes it. My pizza is more like a medium dark bread. 90% would prefer a "normal" pizza. But for the 10 % it is something they can get only at home..... How about some more pics then. Describing how to prepare food is great as well! http://www.thaivisa.com/forum/topic/615511-food-photography/ Always hungry for more! Edited July 21, 2013 by Dancealot Link to comment Share on other sites More sharing options...
Dancealot Posted July 21, 2013 Share Posted July 21, 2013 Sheppards' pie again here on this food thread..I have to try it .. Hmmmmm Link to comment Share on other sites More sharing options...
chiang mai Posted July 21, 2013 Share Posted July 21, 2013 I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. For many years now I have been trying to replicate the grilled reuben served at the Buhl Bar in Detroit around 1980, the damn thing was a masterpiece of culinary perfection yet so simple also. Regrettably I can't get close but it's much fun trying, I'm with you, I don't understand why they are not more popular, probably because really good ones are hard to make. Link to comment Share on other sites More sharing options...
chiang mai Posted July 21, 2013 Share Posted July 21, 2013 Sheppards' pie again here on this food thread..I have to try it .. Hmmmmm We hate to be pedantic at this time of the morning but it's shepherds pie (as in herding sheep). Also, try adding a tablespoon of Brown mustard to the ground meat whilst it's cooking, gives ita wiondeful taste. Link to comment Share on other sites More sharing options...
chiang mai Posted July 21, 2013 Share Posted July 21, 2013 I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. Are you in LOS? Where do you get corned beef like that? Can it be made from corning Thai beef? I hadn't heard of a Reuben sandwich before. Looks delicious, I don't know if I agree with healthiest on the planet...lol I tubed it. It looks good but the bread doesn't seem right, I like to use a dark German rye because it's firmer. Also, and I think this is my big failing, I can't get the cheese right, I've tried, gruyere, swiss, ementhal but it still seems wrong, any pointers please? Link to comment Share on other sites More sharing options...
anotheruser Posted July 21, 2013 Share Posted July 21, 2013 I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. Are you in LOS? Where do you get corned beef like that? Can it be made from corning Thai beef? I hadn't heard of a Reuben sandwich before. Looks delicious, I don't know if I agree with healthiest on the planet...lol I tubed it. I said it isn't the healthiest sandwich in the world. I use pastrami to make Reubens. I am currently in the UK and not LOS. Some western places in LOS sell reubens but they can be a bit pricey. Spuds'n'suds or something like that in Pattaya has them but they aren't cheap or the best. Link to comment Share on other sites More sharing options...
Popular Post anotheruser Posted July 22, 2013 Popular Post Share Posted July 22, 2013 (edited) I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. Are you in LOS? Where do you get corned beef like that? Can it be made from corning Thai beef? I hadn't heard of a Reuben sandwich before. Looks delicious, I don't know if I agree with healthiest on the planet...lol I tubed it. It looks good but the bread doesn't seem right, I like to use a dark German rye because it's firmer. Also, and I think this is my big failing, I can't get the cheese right, I've tried, gruyere, swiss, ementhal but it still seems wrong, any pointers please? It was invented in the USA so we just normally use 'Swiss cheese'. Emmental probably melts easier than Gruyere as it is a bit softer, I don't have a preference. Provolone is also sometimes used. If you can't get pastrami you can use ham and this is called a Rachel. Although not quite as good it is still acceptably tasty but don't skimp on good Rye bread. Darker bread does seem to sear shut easier than lighter breads do. Taste is about the same but texture is what you go for here, also a bread that toasts easily makes the sandwich easier to flip. I am bored so to make a Reuben i will share my thoughts here now. Whatever ingredients are available will change the taste but whatever you have is fine as the process is the same. Take your bread and put two slices of butter on one side. Make sure the slices are big enough to coat the whole piece of bread. While you slowly heat a frying pan, microwave the pastrami until it is just room temperature. After this put the sauerkraut as much as you want to, in a bowl and use a fork to squeeze the excess liquid out and drain it. I generally also microwave the Kraut at the same time as the pastrami just to remove any moisture and make it warm. 30 seconds to a minute should do the meat and kraut. the juice from the kraut will also drip into the meat of the kraut is heated on top of it. Take the slice of bread and put it butter side down in the frying pan on a medium heat. Put the thinly sliced cheese pieces (you can use as much cheese as you want so slice it thin and as each piece melts add more) on top and cover with a lid. Let the cheese start to melt partially. When this is happening make sure you don't see smoke too much from burning butter. This means you will burn the bread before the cheese and other ingredients are hot. That is the only difficult thing about Reubens. Once the cheese starts to melt add the pastrami cover again with the lid. By this time you will see the cheese start to bubble, at this point you take the other slice of bread and put it on top and flip it so the butter said will land on the face of the pan. You can use as much meat as you want if it is warmed ahead of time otherwise you will burn the bread and have cold meat inside. This side will smoke as the pan is much hotter so it will take half the time to toast the bread as the first side did. The last step is to take the sandwich off the pan and open it to put on the kraut and thousand island dressing. The kraut won't need heating as it is already warm from the microwave earlier. Cut the sandwich in half and garnish with a pickle. I am going on a bit here but the key to a good Reuben in my opinion is making sure everything is warm and nothing is burned or mushy. I have made these all over the world and everybody has liked them. Depending upon your local ingredients YMMV. Enjoy It goes well with a pint of Guinness. Edited July 22, 2013 by anotheruser 4 Link to comment Share on other sites More sharing options...
rene123 Posted July 22, 2013 Share Posted July 22, 2013 I hate to admit it, but the last meal I made was a hamburger using about a quarter kilo of Canadian beef, sharp chedder cheese and lettuce right out of my garden. I ate it between 2 slices of toasted multigrain bread and a whole sweet red pepper also out of my garden.. I washed it down with a locally made Caberne wine. Link to comment Share on other sites More sharing options...
ABCer Posted July 22, 2013 Share Posted July 22, 2013 Summing up 4 pages of good mood and quality wholesome food recommendations I think I have an idea. French or rather Quebec TV often shows this program: - A bunch of enthusiastic food lovers form a sort of a club. They get together about once a month every time at a different member's place. Each brings a plate and a drink. Nobody is at a loss. Everybody is sampling various dishes getting 'the best of the best'. Plus companionship. Not sure this idea will work here for technical reasons. But want to hear your opinion. Regards. 2 Link to comment Share on other sites More sharing options...
chiang mai Posted July 22, 2013 Share Posted July 22, 2013 Many thanks Anotheruser, really useful. Link to comment Share on other sites More sharing options...
retell Posted July 22, 2013 Share Posted July 22, 2013 not really a complete meal but very tasty a whole smoked mackerel yesterday evening still warm from the smoke oven and just this morning 3 eggs on toast with canadian bacon with a mug of douwe coffee 1 Link to comment Share on other sites More sharing options...
retell Posted July 22, 2013 Share Posted July 22, 2013 Summing up 4 pages of good mood and quality wholesome food recommendations I think I have an idea. French or rather Quebec TV often shows this program: - A bunch of enthusiastic food lovers form a sort of a club. They get together about once a month every time at a different member's place. Each brings a plate and a drink. Nobody is at a loss. Everybody is sampling various dishes getting 'the best of the best'. Plus companionship. Not sure this idea will work here for technical reasons. But want to hear your opinion. Regards. wonderfull idea , any of the posters around Mukdahan ?? Link to comment Share on other sites More sharing options...
bangkokheat Posted July 22, 2013 Share Posted July 22, 2013 eggs, bananas, diced ham or bacon all fried together Link to comment Share on other sites More sharing options...
bri1guy Posted July 22, 2013 Share Posted July 22, 2013 SPAM & Rice with Egg Link to comment Share on other sites More sharing options...
Toscano Posted July 22, 2013 Share Posted July 22, 2013 EddyB Beans Beans they're good for your heart The more you eat the more you fart The more you fart the better you feel So lets have beans for every meal Link to comment Share on other sites More sharing options...
chilliman Posted July 22, 2013 Share Posted July 22, 2013 I was making meatballs with brown gravy,white potatoes and pickles I eat open faced sandwiches (buffet all you can eat) every saturday lunch at Stabel Lodge Suk soi 8 For that Beer & Akvavit is what flushes it down. Link to comment Share on other sites More sharing options...
bonobo Posted July 22, 2013 Share Posted July 22, 2013 I made the greatest if not healthiest sandwich on the planet.... which is a Reuben sandwich. It boggles my mind that these are not more popular around the world. Are you in LOS? Where do you get corned beef like that? Can it be made from corning Thai beef? I hadn't heard of a Reuben sandwich before. Looks delicious, I don't know if I agree with healthiest on the planet...lol I tubed it. I said it isn't the healthiest sandwich in the world. I use pastrami to make Reubens. I am currently in the UK and not LOS. Some western places in LOS sell reubens but they can be a bit pricey. Spuds'n'suds or something like that in Pattaya has them but they aren't cheap or the best. Ah, that's not a Reuben. It's a Rachel. I like both of them, though. Link to comment Share on other sites More sharing options...
Toscano Posted July 22, 2013 Share Posted July 22, 2013 The last Falang meal I made was Braised beef steak , with onions and carrots , Baked potatoes and Calabrese Broccoli . I do most of the cooking in our house and my wife does like my cooking , baked potatoes especially . I cook Italian Pasta Calabrese with butterfly pasta , Spicy Tuna pasta and lasagna . Sometimes steak and kidney pie , making a good pastry in this climate is difficult . I prepare ingredients for my wife to make Thai dishes , but my wife often has Isaan binges . Link to comment Share on other sites More sharing options...
roiethome Posted July 22, 2013 Share Posted July 22, 2013 What was the last farang meal you cooked for yourself? - Moroccan meatballs in my Targine What is your fave comfort food from your home country that you make here. Battered fish goujons with minted mushy peas How does the wife/gf react to your western culinary creations? My Thai wife always tries the food I cook, but usually only eats a little Link to comment Share on other sites More sharing options...
Orangutan Posted July 22, 2013 Share Posted July 22, 2013 Sliced beef tongue served rare, topped with a tappanade made of olives, capers, lemon juice, anchovies, salt, pepper and thyme .. Greek salad. -O Link to comment Share on other sites More sharing options...
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