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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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For the crabs they were killed humanely, in the fridge then split in half. Roe is delicious. 

 

Marinate them for half an hour in a dash or soy, oyster sauce, hoi sin, rock sugar, shallots, ginger, garlic, fresh chillies, sea salt and white vino.

 

Into the pan with some fish stock and basically steam them, cover off and let the mix reduce. The famous Singapore crab dish is spicy, tone this down if you have kids, my view is the seafood should be the centrepice flavour not the spices but in this case the sauce is the star. 

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I've always said: don't throw out yer left over stir fry! simply heat up in a skillet the next morning, crack in a coupla eggs and bob's yer uncle...

 

best if ye gots some flatbread handy to eat it with and that's why I've been an advocate of homade chapatis, flour tortillas, etc...after a coupla attempts flatbread becomes routine, a soothing activity amid the hustle and bustle of retired life in the rice paddies of SE Asia...whip up a batch and keep in the freezer, good fer 2 - 3 days...

 

ye can always use toast if that's yer preference...

 

 

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Just now, Naam said:

2.2kg striploin, 24 days ripened at +2ºC for 6 juicy charcoal grilled steaks.

 

to be continued...

 

 

striploin.JPG

p.s. not for guests, exclusively pour moi! :smile:

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