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What are you eating? (food porn)


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35 minutes ago, wayned said:

I use the collar, which is part of the neck, for ham.  It's got enough fat running through it that, IMHO,  improves the flavor.  I usually cut it very thin, 1.5mm setting, on the meat slicer and use it for sandwiches. Which reminds me, there's none left in the freezer so it's time to make another one.  I usually use belly for bacon.

Do you have the economical slicer or the more expensive one?

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37 minutes ago, vogie said:

Do you have the economical slicer or the more expensive one?

I have one of the professional ones with the built-in sharpeners.  They go for around 30,000 baht at Makro!.  But I got mine from a friend of my wife who owned a Subway on about Sukhumvit 34 that went tits up about 15 years ago.  I also ended up with the huge microwave.  Didn't cost me anything as it was payment for helping her clean out the place after her husband fled back to the US  avoiding the BIB!

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2 hours ago, billd766 said:

 

There is one here made with beef.

 

http://allrecipes.com/recipe/221900/easy-homemade-pastrami/

 

I simply Googled "pastrami without pork recipes" and there were lots to choose from.

Unfortunately the recipe calls for a chunk of corned beef brisket which I do make.  I had thought about trying to cook it this way but the process looks way to labor intensive!  I'll stick with semi sous viding mine!

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19 hours ago, wayned said:

Unfortunately the recipe calls for a chunk of corned beef brisket which I do make.  I had thought about trying to cook it this way but the process looks way to labor intensive!  I'll stick with semi sous viding mine!

 

I am having a problem out here of finding a good butcher who recogn ises and sells brisket in 2kg chunks.

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11 minutes ago, billd766 said:

 

I am having a problem out here of finding a good butcher who recogn ises and sells brisket in 2kg chunks.

The small town about 10 kilometers from my house has a walking market early every Wednesday morning.   There is only one beef vendor, but she has whole briskets and whole boned sirloins and will cut any size that I want from either end or the middle, untrimmed   I've not found it anywhere else.

 

The first time that I wanted brisket I went to google translate and translated it into Thai and printed it out.  When I showed the translation to her she knew exactly what I wanted and she had one whole and a piece of another.  The daily beef vendor at the market doesn't have a clue even when I showed her the translation. Most of her beef look like road kill of the old cow that didn't make it across the road in time

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24 minutes ago, wayned said:

The small town about 10 kilometers from my house has a walking market early every Wednesday morning.   There is only one beef vendor, but she has whole briskets and whole boned sirloins and will cut any size that I want from either end or the middle, untrimmed   I've not found it anywhere else.

 

The first time that I wanted brisket I went to google translate and translated it into Thai and printed it out.  When I showed the translation to her she knew exactly what I wanted and she had one whole and a piece of another.  The daily beef vendor at the market doesn't have a clue even when I showed her the translation. Most of her beef look like road kill of the old cow that didn't make it across the road in time

 

There is supposed to be a good beef butcher about 20 odd km away in Pang Sila Thong that I will try to find sometime next week and see what they have.

 

I remember seeing a beef butcher once in Sri Lanka but it was in what you might call an open sided bus shelter. That was easy to find by the smell but I wouldn't want to get too close to it or eat anything from there.

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12 minutes ago, billd766 said:

 

There is supposed to be a good beef butcher about 20 odd km away in Pang Sila Thong that I will try to find sometime next week and see what they have.

 

I remember seeing a beef butcher once in Sri Lanka but it was in what you might call an open sided bus shelter. That was easy to find by the smell but I wouldn't want to get too close to it or eat anything from there.

The other thing that I can't find even at the Wednesday market is beef rib bones.  She sometimes has the tail but never anything else and when I asked she just said "mai mee".  I did find them once when a truck came down the road selling beef.  They had the bones but it was obviously an old cow that had died and they butchered it themselves and sold the meat. I didn't but any!

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4 hours ago, wayned said:

The other thing that I can't find even at the Wednesday market is beef rib bones.  She sometimes has the tail but never anything else and when I asked she just said "mai mee".  I did find them once when a truck came down the road selling beef.  They had the bones but it was obviously an old cow that had died and they butchered it themselves and sold the meat. I didn't but any!

When you buy meat (beef) at the fresh market, I assume it haven't been hanging or matured for any length of time. Is it eatable as steaks or only for stews? 

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11 hours ago, ExpatOilWorker said:

When you buy meat (beef) at the fresh market, I assume it haven't been hanging or matured for any length of time. Is it eatable as steaks or only for stews? 

I use the boneless sirloin  for different things;

   1.  I roast a 2 kilo chunk to rare (125 degrees F) and usually have one meal when it is removed/rested from the oven.  I put the rest in the fridge overnight and then cut it on the meat slicer very thin (1.5mm) and use it for sandwiches.  I use the part that won't go through the slicer for roast beef has.

   2.  If I see a piece that is well marbled, I'll cut thin slices off of it and use it of stuffed beef rolls.  I'll cut the rest into steaks, but usually cut them up after defrosting using them for stir fry.  I very rarely cook it as a grilled steak.

  3.  I also use the sirloin for ground meat, I grind my own.

   4.  Sometimes I use it as carpaccio, but very rarely.

   5. I very rarely make stew, but sometimes take a chunk of beef and boil it in the slow cooker with carrots and onions.

 

There's been a recent thread about cooking Thai beef but I can't find it as I'm trying to watch the Eagles - American Football - playoff game.  Eagles leading 6 - 3, 2nd quarter.

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7 hours ago, wayned said:

5. I very rarely make stew, but sometimes take a chunk of beef and boil it in the slow cooker with carrots and onions.

should say chunk of beef brisket as you want the fat for flavor.  I remove the fat from  the gravy after cooking.  

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On 9/3/2017 at 5:43 PM, tutsiwarrior said:

I used a 4 quart stainless pot (without a handle(s) bought from makro) that I bought some years ago for bread making purposes but later used for other tasks...I wouldn't pre - heat it like the recipe says, I just tipped in the dough when cold and then put in the oven...the thin stainless ain't got the thermal inertia that the cast iron has so not necessary...

 

cast iron pots are nice to have but hard to find in Thailand for a reasonable price...

 

btw...note that the dough 'ferments' from the 12hr raising period and the resulting bread has a nice 'tang'...not unlike but not the same as sourdough...don't wanna blaspheme...

 

from the recipe: 

 

INGREDIENTS

  • 3 cups all-purpose or bread flour, more for dusting
  • ¼ teaspoon instant yeast
  • 1 ¼ teaspoons salt
  •  Cornmeal or wheat bran as needed

Tutsi,

 

I tried your recipe to the book from your post #1483 (partial above) for no knead bread. It just would not come together when taken from the bowl after fermenting for approx 20 hours. It was so sticky and i could not fold it together at all. I mean it seemed very very wet.

I did leave it covered in cling film in a plastic bowl if that is the problem.

 

What could have happened... any idea?..could it been fermenting too long?

 

Thank you for any feedback.

Cheers.

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