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What are you eating? (food porn)

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12 hours ago, tutsiwarrior said:

saute a bit with a bit of dried red flaked chile (gotta watch that stuff or it'll burn ye a new one)

I don't know why everyone has to add dried chillis to the dishes.  I had a restaurant about 35 miles north of New Orleans  and I served  the typical  Cajun dishes but chillis were used in conjunction with the other spices to get the correct flavor not just dumped in to make it spicy, you have to blend the spices to get the correct flavor and spiciness that you want.  Blackened Redfish, Crawfish etouffee and jambalaya would be disgusting with a handful of dried chillis  dropped into the recipe without a blend of other spices.

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The Power Station said it best.

 

"Some Like It Hot!

 

...and Some Sweat When The Heat Is On"

 

 

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6 hours ago, alanrchase said:

Got tired of a 70km round trip to buy some baguettes only to find on several occasions they were dry. Now make them myself. 20190226_163452.jpeg

Sent from my SM-A500F using Thailand Forum - Thaivisa mobile app
 

 

yum!...please post yer baguette recipe with special attention to the preparation method and baking...

 

 

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4 hours ago, wayned said:

I don't know why everyone has to add dried chillis to the dishes.  I had a restaurant about 35 miles north of New Orleans  and I served  the typical  Cajun dishes but chillis were used in conjunction with the other spices to get the correct flavor not just dumped in to make it spicy, you have to blend the spices to get the correct flavor and spiciness that you want.  Blackened Redfish, Crawfish etouffee and jambalaya would be disgusting with a handful of dried chillis  dropped into the recipe without a blend of other spices.

all cajun dishes are delicious. but being addicted to endorphines i need 2-3 times daily something like this

 

 

scorpion-chilli.jpg

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8 minutes ago, Naam said:

all cajun dishes are delicious. but being addicted to endorphines i need 2-3 times daily something like this

 

 

scorpion-chilli.jpg

 

ah!...it's the fabulous cochabambinius chilepepperilius bolivianius otherwise known as 'locoto' in the local indigenous language in it's place of origin in the high andes...very addictive as is the derivative of the abundant coca leaves grown nearby in the Chapare district over the high pass ('la cumbre') to the jungle and the drainage to the mighty amazon...I knew it well back in the old days over 50 years ago...

 

 

 

 

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45 minutes ago, kevvy said:

My step son is here for a visit , before he came he put his order in for different dishes from around the world something I use to do for him before .Tonight was Indian Rogan Josh.It is time consuming but well worth it and tastes great .

 

Kevvy

 

for me it's Rogan Josh twice a week.

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Posted (edited)
2 hours ago, Naam said:

for me it's Rogan Josh twice a week.

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

Edited by kevvy

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2 hours ago, kevvy said:

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

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Posted (edited)
10 hours ago, tutsiwarrior said:

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

True Rogan Josh is lamb or mutton.

 

As for Garam Masala.....you can make your own. There are lots of different preferences but easy to make a blend of several recipes.

Edited by youreavinalaff
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11 hours ago, tutsiwarrior said:

 

try looking in makro, my local makro in suphan has got all the spices except for garam masala including whole cinnamon, cloves and cardamon pods...looks good, maybe I'll have a go with the chicken breast that I gots in my freezer...

 

 

I looked everywhere for cassia bark and black cardamon .If you want the receipe I am happy to put on line .. Maybe Naam will put his too.

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18 hours ago, kevvy said:

There is Rogan Josh, and there is Rojan Josh . The hardest thing I had to find was cassia bark or known as cinnamon bark . The rest of the other 8 or so spices are OK. ..Hard to find Indian spices there in Chiang Rai

 

Kevvy

the food prepared in our home is excellent but some of my favourite Indian dishes i get from a couple of the 62 Indian restaurants (last count october 2018) we have in Bad Thaya.

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