What are you eating? (food porn)

[wayned 5,815]

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.

[Skeptic7 4,353]

The Power Station said it best.

 

"Some Like It Hot!

 

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

 

 

[tutsiwarrior 2,490]

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.

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...

 

 

[alanrchase 2,342]

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

I generally experiment a bit each time I make them. I use 300gm of dough per 15 inch baguette. For 3 baguettes, (60% hydration)

600gm bread flour
360gm room temp water
1tsp salt
1/2tsp yeast

(You lose a bit of dough that sticks to bowls etc)

Put flour, yeast and salt in a bowl and mix together. Add water and mix with the handle of a wooden spoon. Tip onto work surface and knead in any loose flour. I then leave it covered with the bowl for about 5 minutes to let the flour hydrate. Give it another couple of minutes kneading to ensure it is well mixed and put it back in the bowl and cover the bowl with cling film.
Leave it for 12 hours. Tip the dough out and split into 3 equal amounts. Shape into balls and leave covered for half an hour. Shape balls into baguettes by stretching into an oblong shape then folding 1/3 another 1/3 than in half and rolling to the length you want. ( how to shape baguettes on YouTube will help). I put the shaped dough on a baguette baking tray that I got from Lazada. Leave covered for an hour to rise. Slash baguettes diagonally. (Again, YouTube will help). Spray baguettes with water and put in oven at 250C. Spray water in oven just before you close the door as steam helps the crust. After 10 minutes spray the baguettes with water again. Should be cooked after a total of 20 minutes.

YouTube is very good for instructions. Not a lot of need for an actual recipe as % hydration is the main concern. That is the ratio of flour to water. 100gm flour/60gm water would be 60% hydration. I can handle 60% ok but anything above I find too sticky.

If the above is too labour intensive look at "no knead baguettes" on YouTube and adjust their recipe for the amount of dough you want and the hydration you are happy with.

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

[mogandave 7,164]

gm volume, yes?

[Naam 14,106]

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

 

 

[alanrchase 2,342]

gm volume, yes?

Grammes weight.

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

[tutsiwarrior 2,490]

8 minutes ago, Naam said:

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

 

 

 

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...

 

 

 

 

[kevvy 2,275]

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

[Naam 14,106]

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.

[kevvy 2,275]

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 May 5, 2019 by kevvy

[tutsiwarrior 2,490]

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...

 

 

[youreavinalaff 358]

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 May 6, 2019 by youreavinalaff

[kevvy 2,275]

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.

[Naam 14,106]

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.