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What are you eating? (food porn)


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Ham, home cured, cooked and thinly sliced), quiche, pineapple unsidedown cake, irish soda bread with raisnins , rare steak and on and on. All made with local ingredients except the steak which was a

So far this week. Greek style pork chops, marinaded and cooked over charcoal. Followed the next day by a rather large pile of calamari fritti. Delicious. Rib chops were large and around 85 baht e

For tonight we have a lovely piece of corned silverside.  Salt beef as it's known in the UK was always a family favourite when I was a boy. Hard to beat a good old fashioned boiled dinner with hot Eng

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2 hours ago, james.d said:

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.

sounds to me like too much water...needed to add another handful or two of flour and mix in before...the dough should be sticky but it should hold its shape while rising, a floppy sticky mess won't do, ye gotta eyeball it before the rising and adjust accordingly...the consistency and the texture of the dough are things that simply require practice and there's no recipe that can give that knowledge...

 

however, it is true that the dough mixture in this recipe is wetter than other mixtures before setting out for rising...but this doesn't appear to affect the baking...

 

I usually just cover with a tea towel during the 24hr rising...

 

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drank too much vodka last night and woke up in the late afternoon all mushy headed...so today we got frozen salmon and frozen shrimp siu mai, both from the local tescos...always best to throw these items in with yer shopping and keep in the freezer for those times when yer barely functioning...

 

in a sauce pan with a steamer basket heat up the water and toss in the siu mai, augment the small packet of dipping sauce with rice vinegar, soy sauce and a bit of sugar...siu mai steamed in 5 - 7 min then fish out and toss in the salmon, done in under 5mins...

 

easy as pie...and that salmon is really tasty and yer body seems to respond well to dumplings and oily fish when you've been abusing it with toxic substances like alcohol...and an easy washin' up afterwards...

 

 

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17 hours ago, tutsiwarrior said:

done in under 5mins...

If you are using the small salmon fillets from Tesco anything longer than 3 minutes is too much, you've killed it!!!!:saai:

 

I do almost the same thing:  Put the salmon filet on a small plate and lay 6-8 butterflied fresh shrimp next to it.  Drizzle a fair amount of garlic dill butter on top of both and put it in the steamer for exactly 3 minutes.  I use one of the metal steamers which is usually sitting next to the stove on the counter as I use it a lot.

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3 hours ago, Naam said:

?:huh:?

 

yeah, Naam...like in the photo, one size fits all...every kitchen needs one...steamed fish, chicken breast, veges, etc with a little water in the bottom of the pot...good for frozen stuff too...

 

better for holding on to the nutrients of the food rather than with boiling...

 

https://www.google.co.th/search?q=collapsible+steamer+basket&rlz=1C1CHBF_enTH737TH737&tbm=isch&source=iu&ictx=1&fir=bmvY-wTdms0pgM%3A%2Cqjw68LGA6NbImM%2C_&usg=__jf8wvGNdOBqBpm73vUZyd-9ZHSc%3D&sa=X&ved=0ahUKEwiH3Mrlnt7YAhUEJZQKHSGTAh8Q9QEILzAA#imgrc=bmvY-wTdms0pgM:

 

 

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A quick, easy and tasty dish.........Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

 

Boil the gnocchi for just under the required time, drain and add to olive oil in a pan (can put in the merest sliver of garlic if wanted) and pan fry for about 4-5 mins.

 

Add the kalamata olives to warm through well before the above time is up and add the spinach which will wilt very quickly. Then add the pinenuts (I love them) as wanted, just before removing from the heat.

 

Remove to your dish and cover with copious amounts of shaved Parmesan and a sprinkling of EV Olive Oil, with salt and pepper to taste. 

 

You can add a few cherry tomatoes to the cooking process if you wish.

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59 minutes ago, xylophone said:

A quick, easy and tasty dish.........Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

 

Boil the gnocchi for just under the required time, drain and add to olive oil in a pan (can put in the merest sliver of garlic if wanted) and pan fry for about 4-5 mins.

 

Add the kalamata olives to warm through well before the above time is up and add the spinach which will wilt very quickly. Then add the pinenuts (I love them) as wanted, just before removing from the heat.

 

Remove to your dish and cover with copious amounts of shaved Parmesan and a sprinkling of EV Olive Oil, with salt and pepper to taste. 

 

You can add a few cherry tomatoes to the cooking process if you wish.

 

excellent...gnocchi by itself is easy to make; basically mashed potato, flour and eggs, all with local ingredients...

 

some years ago I watched an italian friend of my ex whip some up in Brighton (and she yawns in my face and sez: 'yer ex sez that yer an a**hole, tutsi and I don't like you...' 'don't care what ye think just get along with what yer doin'...' and then she went to threaten me with a pan of boiling water and then thought about the mess and the cleanin' up and relaxed)...and it took her as long as it took for the potatoes to cook and the result was heavenly...

 

gnocchi next up after a trip to the talat...ain't got no kalamata olives, pine nuts or parmesan but will make do...and the left overs can be frozen...

 

 

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13 hours ago, xylophone said:

Pan fried gnocchi with pitted kalamata olives, wilted spinach, pinenuts and shaved Parmesan.

do you eat it as a side dish with the pork roast or as hors d'oeuvre?

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42 minutes ago, Naam said:

do you eat it as a side dish with the pork roast or as hors d'oeuvre?

As a main course with a side dish of raw broccoli and feta with olive oil and balsamic vinegar.

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3 hours ago, Skeptic7 said:

GF not feeling well today, so yours truly stepped up and made her some kao tum jey...brown rice & vegetable soup. :402::biggrin:

 

where will you sleep tonight, pray tell?  :unsure:

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45 minutes ago, Naam said:

where will you sleep tonight, pray tell?  :unsure:

555...as the former POTY surely knows, kao tum is a comfort food for ill Thais same as chicken (noodle) soup is for Westerners. GF was thrilled as well as impressed with my "gourmet" water boiling prowess! :vampire:

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