tutsiwarrior Posted December 30, 2016 Share Posted December 30, 2016 the turks do a tripe soup that they serve often at lunch time...I don't like fat and gristle but the soup is good to wallop yer fresh bread into... and in NE China stir fried snake is on the menu everywhere, not bad, tastes like chicken and supposed to confer health benefits in cold weather...and man, does it get cold in Harbin in the winter... 1 Link to comment Share on other sites More sharing options...
CLW Posted December 30, 2016 Share Posted December 30, 2016 i had -bull testicles in Mexico, -iguana in Brazil, -bushrat in Nigeria, -cobra in Hanoi, -alligator in Florida (prepared cajun style at least once a month). Okay, I should have been more specific.I tried guinea pig and lama in Bolivia.Meat is okay, but no organs... [emoji6] 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 30, 2016 Share Posted December 30, 2016 (edited) 19 minutes ago, CLW said: Okay, I should have been more specific. I tried guinea pig and lama in Bolivia. Meat is okay, but no organs... yeah...I lived in Cochabamba for 2 years in the 60s and at the grandparents house out in Colcapirua guinea pig was always on the menu... I remember the young and wildly attractive indigenous empleada Romualda squatting in the courtyard with the little critters in a cage, calmly grabbing them by the scruff and slitting their throats with a sawing motion with a knife made from a tin can... after they were dressed grandma mamita put them inna pot with some tatties and whatever veg and the local spice quirqina...not bad, tasted like chicken...little paws stickin' up outta the stew... we gots to get together with 'ol Naam who's also been and establish the TVF 'bolivia brigade'...havin' 2 POTY winners on board would give it a lot of cred... Edited December 30, 2016 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
Pdaz Posted December 30, 2016 Share Posted December 30, 2016 4 hours ago, Naam said: a divine delicacy in southern Germany! but bringing up spoon or fork to my mouth i used to close my eyes haven't eaten it in years. Count yourself lucky. That looks wonderful when compared to the English version. We just boil the tripe with onions until a thick sludge is achieved. Sprinkle with salt and white pepper and hey presto. Link to comment Share on other sites More sharing options...
Tarteso Posted December 30, 2016 Share Posted December 30, 2016 HI all members...Looking all your food... who need our women in the kitchen?Sent from my iPad using Thaivisa Connect 1 Link to comment Share on other sites More sharing options...
Tarteso Posted December 30, 2016 Share Posted December 30, 2016 HI all members...Looking all your food... who need our women in the kitchen?Sent from my iPad using Thaivisa Connect"Ours" sorry just eaten the S.Sent from my iPad using Thaivisa Connect Link to comment Share on other sites More sharing options...
tutsiwarrior Posted December 30, 2016 Share Posted December 30, 2016 2 minutes ago, Tarteso said: HI all members...Looking all your food... who need our women in the kitchen? Sent from my iPad using Thaivisa Connect mebbe fer a bit of the 'ol hoochie coochie but I'll do all the cookin'...however the hard tiled surfaces are not at all comfortable or appealing... 2 Link to comment Share on other sites More sharing options...
zeichen Posted December 30, 2016 Share Posted December 30, 2016 20 hours ago, Naam said: are you also doing some smoking Zeichen? Yeah, I love curing and smoking meats. I do have to give them up because of high cholesterol though. So just on special occasions. I used to have a nice smoke house growing up, now just a small cabinet smoker. I belong to a few different smoking meats forums. It has become a pretty trendy thing though unfortunately, there are a lot of bad recipes online. Have to be very careful. Link to comment Share on other sites More sharing options...
Naam Posted December 30, 2016 Share Posted December 30, 2016 10 minutes ago, zeichen said: Yeah, I love curing and smoking meats. and unfortunately you live most probably 10,000 miles from Pattaya to make sure i won't be able to do some barter trade with you? Link to comment Share on other sites More sharing options...
Popular Post Pdaz Posted December 30, 2016 Popular Post Share Posted December 30, 2016 Apologies. We're having pasta yet again. Nice traditional beef ragu this time. Aussie chuck steak slow cooked with a mirepoix, fresh herbs and some wine. No time to make fresh egg tagiatelle so non-traditional dried linguine had to do.. 4 Link to comment Share on other sites More sharing options...
CLW Posted December 30, 2016 Share Posted December 30, 2016 Gai zaap 2 Link to comment Share on other sites More sharing options...
zeichen Posted December 30, 2016 Share Posted December 30, 2016 16 hours ago, Pdaz said: Apologies. We're having pasta yet again. Nice traditional beef ragu this time. Aussie chuck steak slow cooked with a mirepoix, fresh herbs and some wine. No time to make fresh egg tagiatelle so non-traditional dried linguine had to do.. How dare you use a french term with Italian food. LOL 2 Link to comment Share on other sites More sharing options...
Pdaz Posted December 30, 2016 Share Posted December 30, 2016 (edited) My bad.... how's about soffritto ? Funny I was prepared for the outrage of serving a ragu with linguine... Edited December 30, 2016 by Pdaz Link to comment Share on other sites More sharing options...
Naam Posted December 30, 2016 Share Posted December 30, 2016 1 hour ago, Pdaz said: No time to make fresh egg tagiatelle so non-traditional dried linguine had to do.. how dare you to write tagliatelle and forget an "L"? 1 Link to comment Share on other sites More sharing options...
Pdaz Posted December 30, 2016 Share Posted December 30, 2016 12 minutes ago, Naam said: how dare you to write tagliatelle and forget an "L"? Fat fingers and a touchscreen Link to comment Share on other sites More sharing options...
Naam Posted December 30, 2016 Share Posted December 30, 2016 13 minutes ago, Pdaz said: Fat fingers and a touchscreen yew are ekskused. Link to comment Share on other sites More sharing options...
Popular Post U235 Posted January 2, 2017 Popular Post Share Posted January 2, 2017 Galette de sarrasin au saumon (buckwheat pancake stuffed with smoked salmon and a cream sauce) 3 Link to comment Share on other sites More sharing options...
cornishcarlos Posted January 2, 2017 Share Posted January 2, 2017 Nice drop of pumpkin soup on my way back to U.K... Thanks Emirates :) Link to comment Share on other sites More sharing options...
anotheruser Posted January 3, 2017 Author Share Posted January 3, 2017 Here is an American style . 1 Link to comment Share on other sites More sharing options...
zorro1 Posted January 3, 2017 Share Posted January 3, 2017 Okay this is not really traditional but I have left over goulash and and a lamb pasty. The pasty is from Passiondelivery and we made the goulash at home. If you do not have this sort of goulash you can order it through Foodpanda and have it delivered through Bei Otto. That German man has been in Bangkok for a few decades and in some cases is hard to beat. I dare anybody to find a better pea soup. None the less this is home made goulash and a lamb pasty that gets dipped into it. We ran out of bread so this is what I am going to do as a compromise. The pastry is beautiful on these things anyway. All it needs is a gravy of some type and that is what the goulash should provide. It can be too dry if you don't have something on hand and this is certainly going to beat bisto. So this is a pasty with goulash drizzled over it. I Gained a kilo just looking at the pic [emoji108] Link to comment Share on other sites More sharing options...
Naam Posted January 4, 2017 Share Posted January 4, 2017 7 hours ago, anotheruser said: Here is an American style . the bread looks mouthwatering delicious but it's definitely not American foamrubber style. Link to comment Share on other sites More sharing options...
Michaelaway Posted January 4, 2017 Share Posted January 4, 2017 Still trying new things. Yesterday, I decided to try steaming. I love back bean sauce, but had never made it really well... so after checking YouTube for a few ideas, I began the mission: pork ribs with fermented black beans (half with ginger, Chinese wine & sesame oil/ 1/2 without); today was red snapper. Happy to say, both were dee-licious! 2 Link to comment Share on other sites More sharing options...
anotheruser Posted January 4, 2017 Author Share Posted January 4, 2017 9 hours ago, Michaelaway said: Still trying new things. Yesterday, I decided to try steaming. I love back bean sauce, but had never made it really well... so after checking YouTube for a few ideas, I began the mission: pork ribs with fermented black beans (half with ginger, Chinese wine & sesame oil/ 1/2 without); today was red snapper. Happy to say, both were dee-licious! That looks great. Mind sharing more about how you made them? 1 Link to comment Share on other sites More sharing options...
Popular Post Michaelaway Posted January 5, 2017 Popular Post Share Posted January 5, 2017 Actually, it's really easy to make: Soak, rinse and drain 2-3 TBS fermented black beans; separate 1/3 of the beans, chop & set aside. Put the protein in a bowl and mix with 1-2 TBS Chinese wine, 3/4 tsp white pepper and 2 TBS tapioca or corn starch; let marinate for 15 minutes. In another bowl, mix the sauce: 2 TBS oyster, 2 TBS light soy, 1 TBS sesame oil, 1-1.5 tsp sugar, dash of H2O, the chopped 1/3 black beans & 1 TBS tapioca or corn starch. Place the marinated protein in a steaming plate and then spread the unchopped black beans, 2-3 TBS minced garlic & 2-3 TBS julienned ginger on top; pour the sauce over all. Then, put the plate into the steamer; cover and let steam for fish/7 minutes or pork ribs/20 minutes. There you go! 3 Link to comment Share on other sites More sharing options...
Popular Post Pdaz Posted January 5, 2017 Popular Post Share Posted January 5, 2017 Kari Ayam tonight Singapore style chicken curry... wooohooo, my fav :) 3 Link to comment Share on other sites More sharing options...
Popular Post Shot Posted January 6, 2017 Popular Post Share Posted January 6, 2017 On 12/26/2016 at 11:51 AM, Michaelaway said: Test #3- Tttt, my TGF is kind of a picky eater. We both love fried chicken, though, and have given a lot of business to the elderly couple in our neighborhood who sell fresh-cut chicken parts, dredged in batter, and then fried-to-perfection in a ton of oil every day. So, after the first 2 experiments, it came to mind to try roasting a few wings in the turbo oven, to see if I could end up with healthy, delicious & (hopefully) crispy wings. I have tried roasting/baking chicken wings quite a few times in the past, and the best were tasty, but never really crispy/excellent. So… it was a very happy result today: 115 baht for the wings; rubbed them with a little olive oil, garlic powder, chili powder, cumin, black pepper and coarse salt, and roasted them for app. 45 minutes. They came out really good- crispy outside (about 80% as crispy as fried), soft & moist inside, and tasty from the rub and caramelization. We both agreed that this is a very good way to eat chicken wings... and not feel guilty. Glad to hear you are enjoying your turbo oven. We cook with ours everyday and have completely given up on deep fried foods. My kids love chicken wings and we have been getting great results with those. Salt, light brush of sweet soy sauce, high rack 8 minutes on each side at 200C. They come out just a little crispy, salty and sweet. Country style pork ribs with fresh ground black pepper, salt, fresh chopped garlic and olive oil. High rack 10 minutes each side on 200C. It just gets the tips a bit black, just the way I like them. It’s amazing how easy these ovens are to use and it’s tough to make a mistake. Throw a sheet of foil in the bottom of your oven for easier clean up. 3 Link to comment Share on other sites More sharing options...
anotheruser Posted January 6, 2017 Author Share Posted January 6, 2017 (edited) Here is a simple one but an old school American favorite. Tuna melts. Whole grain bread, albacore tuna, minced olives, dill pickles and red onions. Topped with sharp California cheddar. Oh obviously you put a bit of mayo and mustard in the tuna. Tasted better than it looks I can assure you. Dean & Deluca doesn't have shit on this. Simple easy comfort food. It has to be albacore tuna to make it taste nice and clean. The normal Thai stuff is not ideal. The simple alternative if you can't get decent tuna is substitute salmon and swap out the cheddar and replace with crumbled feta. Edited January 6, 2017 by anotheruser 1 Link to comment Share on other sites More sharing options...
Popular Post godblessemall Posted January 7, 2017 Popular Post Share Posted January 7, 2017 I tried a Turbo oven a while back but couldn't get on with it (probably my fault... trying to cook the wrong things in it such as stew.... I think it is probably better with dryer foods). I got a slow-cooker and that works well.... Lasagne, Chilli-con-carne, stew, cauliflour cheese. Cottage pie and Fisherman's pie are good in the electric oven, as are Brownies. Still experimenting with pizza. 4 Link to comment Share on other sites More sharing options...
cloghead Posted January 7, 2017 Share Posted January 7, 2017 On 12/29/2016 at 11:42 AM, d123 said: These Italians have a lot to answer for, I learnt to eat tripe with them. Damned Saipem. I made (probably) a dozen working trips to Saipem vessels and it was pasta pasta pasta morning, noon and night But...they served wine with breakfast, lunch and dinner Wonder why there so many accidents and near misses... 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted January 7, 2017 Share Posted January 7, 2017 I made a nice chili from some dried red kidneys and frozen ground beef that I bought from makro at changwat suphan...cook the beans then drain into a colander, rinse the pot then saute onions, garlic and spices, add fresh tomatoes, cook a bit then mash with a potato masher...then mix together with the beans then simmer with a bit of water for 20 mins...not bad with my homade pita bread (bread fixin's also from makro)...been eatin' it now fer 3 days...pretty much the same method used for the curried beans in my previous post... gonna try the frijoles recipe that was discussed in the garbanzo thread in the BKK forum tmw...usin' black beans also from makro... Link to comment Share on other sites More sharing options...
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