Minnie the Minx Posted April 30, 2017 Share Posted April 30, 2017 Green tea bread balls and there is a thread on green tea here. Acquired taste tbh, I've got an adventurous food palette but not my thing, like eating grass. Sure they are good for your health though. Link to comment Share on other sites More sharing options...
Popular Post Naam Posted April 30, 2017 Popular Post Share Posted April 30, 2017 3 minutes ago, Minnie the Minx said: Green tea bread balls 3 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted April 30, 2017 Share Posted April 30, 2017 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted April 30, 2017 Share Posted April 30, 2017 (edited) 22 minutes ago, Naam said: Agreed hahahahaha the consistency is sticky too, had a try expecting to find something interesting in the middle no such luck. There's a name for them can't think what right now, You never know unless you try Naam. Edited April 30, 2017 by Minnie the Minx Link to comment Share on other sites More sharing options...
Naam Posted April 30, 2017 Share Posted April 30, 2017 1 hour ago, Minnie the Minx said: There's a name for them can't think what right now, You never know unless you try Naam. green tea testicles? Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 30, 2017 Share Posted April 30, 2017 (edited) just found this today at theguardian.com for aubergine, coriander and lemongrass soup: https://www.theguardian.com/lifeandstyle/2017/apr/30/nigel-slater-spring-soup-recipes easily prepared locally by simply using a Lobo green curry packet (instead of the long, complicated curry paste preparation in the recipe, isn't livnig in Thailand wonderful?), coconut milk, broth cube, meat, veges and garnishes and a packet of mama noodles (without the soup spices)...use half the soup/veg/meat mixture to one packet of cooked noodles and save the rest fer later... the chicken and aubergine (eggplant) is a recommended preparation on the back of the Lobo curry packet...when I read the newspaper recipe things 'clicked'... these recipes ye find in newspapers and etc help to give good food preparation ideas and ye can modify and experiment according to taste and availability of ingredients...same with any recipe that ye find on the internet... got the chicken breasts defrostin' now and everything else is at hand... 'yeah, I gots me a car and now I'se gwine move on down the road....' Edited April 30, 2017 by tutsiwarrior 2 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 30, 2017 Share Posted April 30, 2017 ^^btw, don't be tempted to add any salt to the above...the broth cube and the naam pla have got all the salt ye need, any additional salt would be an overload... Link to comment Share on other sites More sharing options...
Naam Posted April 30, 2017 Share Posted April 30, 2017 ¡Hola Tutsi! these are the tiny (diameter 3-5 millimeter) delicious Cochabamba chillies. but imported, mine are still on the bush growing. 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 30, 2017 Share Posted April 30, 2017 3 hours ago, Naam said: ¡Hola Tutsi! these are the tiny (diameter 3-5 millimeter) delicious Cochabamba chillies. but imported, mine are still on the bush growing. yeah...looks like the local CBBA locoto chile that I was talkin' about previously https://www.google.co.th/search?q=locoto+chile+bolivia&rlz=1C1CHBF_enTH737TH737&tbm=isch&imgil=VwyIV6pz6RKdOM%3A%3Bhi-v7303disj3M%3Bhttp%253A%252F%252Felholandespicante.com%252Fplantas%252Fchiles-y-ajies%252Flocoto%252F&source=iu&pf=m&fir=VwyIV6pz6RKdOM%3A%2Chi-v7303disj3M%2C_&usg=__A_BVhiNl7Z6X4S3OdtuzoPE6oA0%3D&biw=1280&bih=591&ved=0ahUKEwjL2pnQuczTAhWMp48KHTNbD00QyjcIMA&ei=oPwFWcuKGIzPvgSztr3oBA#imgrc=VwyIV6pz6RKdOM: very hot and flavorful but they'll burn the hide offa ye if ye don't handle them properly as I found to my agony when I was 15 and tried to make my own salsa (me and my pal Octavio were out in the dirt floored adobe hut on the family farm and potatoes and locoto was all that we had to eat but that's another story)... my beloved aunt Alicia as she was attending to my inflamed hands saturated with locoto juice: ' you lovable little fool...what were you thinking???'...tell yer cook to handle them with gloves on when she grinds them fer the lla'cwa... 2 Link to comment Share on other sites More sharing options...
Popular Post anotheruser Posted April 30, 2017 Author Popular Post Share Posted April 30, 2017 Dry aged ribeye imported from the USA, Red King Crab legs, salad, sashimi and Japanese rice. Washed down with some Tamagawa Reishu. The steak and the crab and sake I got from Passiondelivery. Everything else is from all your usual places such as Villa and Tops. Almost forgot Some Yellow spot 12 year old a friend brought from Cork where he is from. 4 Link to comment Share on other sites More sharing options...
Naam Posted April 30, 2017 Share Posted April 30, 2017 34 minutes ago, tutsiwarrior said: very hot and flavorful but they'll burn the hide offa ye if ye don't handle them properly we like it very hot but have never experienced that kind of flavour before. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 30, 2017 Share Posted April 30, 2017 2 minutes ago, Naam said: we like it very hot but have never experienced that kind of flavour before. yeah, when I went back to CBBA in the 80s I couldn't get enough of it...the lla'cwa just slathered on bread was heavenly...grown at high altitude (lotsa ultraviolet) and low moisture/humidity must have an effect on the flavor... for the best effect include some of the local spice quirquina in the salsa that grows like a weed...have yer pal send some seeds and within about 2 - 3 weeks you'll have sumpin' that you can use...I brought back a bunch to California that my uncle Alejandro had in his garden in Quillacollo and soon it was all over the place, useta put it in salads, etc...never did attempt to grow any locoto although Alejandro had plenty of that around as well...just figured that in California we had plenty of chiles available already... the secrets of andean cuisine are revealed... Link to comment Share on other sites More sharing options...
Scott Posted April 30, 2017 Share Posted April 30, 2017 Off-topic post and reply removed. 1 Link to comment Share on other sites More sharing options...
Naam Posted April 30, 2017 Share Posted April 30, 2017 53 minutes ago, tutsiwarrior said: for the best effect include some of the local spice quirquina in the salsa that grows like a weed...have yer pal send some seeds and within about 2 - 3 weeks you'll have sumpin' that you can use... my pal is presently here with the señora. they brought a fistful of different ready made local salsas but none of them to rave about. in fact nearly all of them are extremely bitter and taste ugly like sin. quirquina tastes a bit like cilantro, also not the real thing for us. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted April 30, 2017 Share Posted April 30, 2017 (edited) 31 minutes ago, Naam said: my pal is presently here with the señora. they brought a fistful of different ready made local salsas but none of them to rave about. in fact nearly all of them are extremely bitter and taste ugly like sin. quirquina tastes a bit like cilantro, also not the real thing for us. yeah...quirquina is a bit of an acquired taste, sharpish like cilantro...my house mates in California didn't like me usin' it a lot but I always kept on widdit as it reminded me of 'home'... here's tutsi with the homies up by lake titicaca...up there they speak aymara rather than quechua like in CBBA but pretty much the same otherwise... hey...the soup I was talkin' about before is almost ready...just waitin' fer the noodles to cook... Edited April 30, 2017 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 1, 2017 Share Posted May 1, 2017 (edited) Breakfast. Anotheruser above, fit for a king that meal 10+, recipe? That's a new take on scrambled eggs, steamed in a mold with lychee pureed jelly and honey. Edited May 1, 2017 by Minnie the Minx 1 Link to comment Share on other sites More sharing options...
Naam Posted May 1, 2017 Share Posted May 1, 2017 2 hours ago, Minnie the Minx said: scrambled eggs, steamed in a mold with lychee pureed jelly and honey. 1 Link to comment Share on other sites More sharing options...
balo Posted May 1, 2017 Share Posted May 1, 2017 Banana and Green tea matcha for breakfast . very healthy and nutritious . 1 Link to comment Share on other sites More sharing options...
anotheruser Posted May 1, 2017 Author Share Posted May 1, 2017 (edited) 16 hours ago, Minnie the Minx said: Breakfast. Anotheruser above, fit for a king that meal 10+, recipe? That's a new take on scrambled eggs, steamed in a mold with lychee pureed jelly and honey. Not sure there is a single recipe for the meal I showed you. Cook your ribeye to however you like it and start with good beef. Order some sashimi from whatever place you like it. For the crab legs we actually baked them and just basted them with butter garlic and parsley. I know purists would say you should steam them but they came out good after around 25 minutes in an oven. Other than that just throw together some things that look good around the plates. It is really quite easy to make that type of meal. Prep everything you can ahead of time and then just drop the protein onto the grill or into the oven. It will be no stress if you lay it all out and have a plan. Have all of your sauces and veggies and everything ready to go and then just concentrate on the task at hand. You can add more veggies to the grill when everything else is done. Start your grill with some things like broccoli first as they will take longer. Once you have the main body of the meal accomplished just throw whatever you want on to the grill. Seafood I haven't cooked a lot in my life but from my latest experiences is pretty simple. It is just garlic butter and lemon. The sauces are simply sesame, Terriyaki, and soy with wasabi. For the salad I went with blue cheese but I add my own to it because the dressings here are very mild. Cherry tomatoes will always look better on a plate. Take a couple of onions and slice them in rings as it looks pretty. Edited May 1, 2017 by anotheruser 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 2, 2017 Share Posted May 2, 2017 Many thanks as I said, awesome and fit for a king. Good salad dressing: blue cheese, one egg yolk, olive oil, squeeze of lemon, balsamic vinegar, cracked black pepper, rock salt, French mustard a tab, small chopped shallot shake it in a jar and pour over the greens. Salad for me, always cherry tomatoes, lebanese cucumbers, finely sliced red cabbage, red, green and yellow capsicums, various types of lettuce. Lunch below. 1 Link to comment Share on other sites More sharing options...
Naam Posted May 2, 2017 Share Posted May 2, 2017 2 hours ago, Minnie the Minx said: Good salad dressing: blue cheese, one egg yolk, olive oil, squeeze of lemon, balsamic vinegar, cracked black pepper, rock salt, French mustard a tab, small chopped shallot shake it in a jar and pour over the greens. sounds délicieux²! will try soon but with German mustard. 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 2, 2017 Share Posted May 2, 2017 (edited) A little night dinner with friends. Dessert. Fruit platters are always great at our place and did some other dishes also post later. Edited May 2, 2017 by Minnie the Minx messed up the pic load 1 Link to comment Share on other sites More sharing options...
buckwhelk Posted May 3, 2017 Share Posted May 3, 2017 Just eaten this bacon & black pud butty.....lovely jubbly 1 Link to comment Share on other sites More sharing options...
Popular Post Minnie the Minx Posted May 3, 2017 Popular Post Share Posted May 3, 2017 Going with some honey soy chicken wings tonight, rosti potatoes and salad. 3 Link to comment Share on other sites More sharing options...
Popular Post Minnie the Minx Posted May 3, 2017 Popular Post Share Posted May 3, 2017 3 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 3, 2017 Share Posted May 3, 2017 I paid HK20 for an avocado to do this salad which is obscene btw so multiply by four as we all love them. The bottom shot uses additional chicken breasts, same marinade, same salad materials but added roasted sesame to it, I like it my boys and kidult don't. Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 3, 2017 Share Posted May 3, 2017 On 5/2/2017 at 1:30 PM, Naam said: sounds délicieux²! will try soon but with German mustard. Too sharp, stick to Dijon or it will take over the other flavours, too much kick. Link to comment Share on other sites More sharing options...
Naam Posted May 3, 2017 Share Posted May 3, 2017 (edited) 27 minutes ago, Minnie the Minx said: Too sharp, stick to Dijon or it will take over the other flavours, too much kick. it is unvise to lektchure a Tcherman abowed kontinental mostrich! bekause zere are dossens of different kinds, from sveet (Bavarian style) to devillish hot available. ze leading Swiss manufaktcherer "Thomy" who holds the lion market share of mustard produces in Tchermanny 10 different kinds of mustard not to mentchion a dossen small kompanies who produce zeir own variety. Edited May 3, 2017 by Naam 1 Link to comment Share on other sites More sharing options...
Minnie the Minx Posted May 3, 2017 Share Posted May 3, 2017 I zee, I zee, it iz not my intention to lecture zee hahahahahaha of course ze Thomy. A Tcherman wuld know his mustards well. Zee poor Swiss Aussie poster here assumed you were not versed in mustard delights. Wonderful. Now give me all your German recipies. Link to comment Share on other sites More sharing options...
Naam Posted May 3, 2017 Share Posted May 3, 2017 2 hours ago, Minnie the Minx said: Now give me all your German recipies. that's a gopferdammi difficult problem my fair lady as i don't work with recipies. i'm an artist who tries to create most of the time unique dishes by trial and error. 25-30% of my creations are failures and even those which turn out to be delicious i can't replicate 100%. there's always some difference, sometimes better sometimes quite yuckish. my consolation is that i have a jury which has never condemned any of my failures. my dogs love whatever i produce. 2 Link to comment Share on other sites More sharing options...
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