Naam Posted September 24, 2017 Share Posted September 24, 2017 1 hour ago, wayned said: 140mg milligram??? Quote Milligram: A unit of measurement of mass in the metric system equal to a thousandth of a gram. A gram is equal to the mass of one milliliter, one thousandth of a liter, of water at 4 degrees C. The abbreviation for milligram is mg. Link to comment Share on other sites More sharing options...
wayned Posted September 24, 2017 Share Posted September 24, 2017 The salmon is cut and vacuum packed in individual pieces and the weight marked on the package is 120mg - milligram! I just checked and it's 120 not 140. It's sold NY weight. The Mirin is sold in small 300ml (milliliter) bottles. It's sold by volume. Am I missing something? Link to comment Share on other sites More sharing options...
Naam Posted September 24, 2017 Share Posted September 24, 2017 2 hours ago, wayned said: The salmon is cut and vacuum packed in individual pieces and the weight marked on the package is 120mg - milligram! I just checked and it's 120 not 140. It's sold NY weight. yes you, respectively those who packed the salmon, are missing that it takes 140,000 milligrams to make up 140 grams. but then... TIT - This Is Thailand. Link to comment Share on other sites More sharing options...
Destiny1990 Posted September 24, 2017 Share Posted September 24, 2017 Do u guys bring dishes with food into the bed with ur partner so it then becomes food porn? I seen a Seinfeld episode like that with George Constanza. Or i'am mistaken here? 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted September 24, 2017 Share Posted September 24, 2017 13 hours ago, wayned said: The 140mg frozen salmon fillets are not bad, when they first introduced them a couple of year ago they were only 69 baht. Better than the 299 baht ones sitting next to them. As far as Mirin is concerned, it is cheap sake with glucose syrup added and they can only sell it to you during the alcohol selling hours. I just pull off the alcohol tax tag and have never had a problem, after the first time. as it turned out the mirin and the other ingredients did nothing to the fish when poached...mirin is the closest to white wine available which is used in many other poached fish recipes...I usually use mirin for marinades and salad dressings and the occasional stir fry and then it does make a difference to the flavor... the fish looks to be 4oz in the package so approx. 120g is correct ('120 gaw gai - raw rua - maw maa' on the package)...I ate 1 1/2 last night... left over potato salad with yogurt dressing and broccoli with vinegar and sesame oil was good for brekkie this morning...too bad I had no tortillas made, coulda chopped some up to make a taco...gonna make some today... next up: pasta with bottled pesto from makro/changwat tescos, can't remember which... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted September 24, 2017 Share Posted September 24, 2017 2 hours ago, Destiny1990 said: Do u guys bring dishes with food into the bed with ur partner so it then becomes food porn? I seen a Seinfeld episode like that with George Constanza. Or i'am mistaken here? the best 'food porn' movie is Tampopo (1985) especially the scenes with the gangster and his babe... this thread is just about 'whatever gets you off' at the dinner table...sorta like...and discussing ingredients and preparation is 'ultra food porn'...see the noodle broth preparation scenes in Tampopo; that lady chef in the movie don't even havta be nekkid... Link to comment Share on other sites More sharing options...
Skeptic7 Posted September 24, 2017 Share Posted September 24, 2017 2 hours ago, Destiny1990 said: Do u guys bring dishes with food into the bed with ur partner so it then becomes food porn? I seen a Seinfeld episode like that with George Constanza. Or i'am mistaken here? Funniest USA sitcom ever made IMO! Have seen every ep and marveled that nearly every "life situation" has been covered and made hilarious in a Seinfeld ep! 1 Link to comment Share on other sites More sharing options...
MuntyC0re Posted September 24, 2017 Share Posted September 24, 2017 fried chicken with sesame in honey mustard sauce 1 Link to comment Share on other sites More sharing options...
tingtongtourist Posted September 25, 2017 Share Posted September 25, 2017 21 hours ago, Destiny1990 said: Do u guys bring dishes with food into the bed with ur partner so it then becomes food porn? I seen a Seinfeld episode like that with George Constanza. Or i'am mistaken here? The name of the thread is quite fitting if the frequency of salami...... err popping up is anything to go by Link to comment Share on other sites More sharing options...
Skeptic7 Posted September 25, 2017 Share Posted September 25, 2017 Veg Mexicali corn soup with taro instead of optional potatoes. Tomatoes aren't really optional, but we were out...next time DEFINITELY. Spicy hot with chilies of choice and Tabasco after dishing up never fails. Link to comment Share on other sites More sharing options...
tutsiwarrior Posted September 28, 2017 Share Posted September 28, 2017 (edited) On 9/24/2017 at 4:26 PM, tutsiwarrior said: left over potato salad with yogurt dressing and broccoli with vinegar and sesame oil was good for brekkie this morning...too bad I had no tortillas made, coulda chopped some up to make a taco...gonna make some today... I made them tortillas and in the interim also made curried cauli and tatties https://www.abeautifulplate.com/vegan-cauliflower-potato-and-chickpea-curry/ I left out the chick peas, too much hassle and cauli, potatoes and tomatoes are always available... with a fresh tortilla spooned out the curried cauli/potato mixture and mashed flat with a fork and folded over...and a new taste sensation was created; cauli/potato curry taco...no condiments required and great fer brekkie with a cup of nescafe with milk... make them tortillas today...then stuff with reheated leftovers and bob's yer uncle fer a perfect brekkie... rule the world with yer imagination...(thunder rolls in the background) Edited September 28, 2017 by tutsiwarrior Link to comment Share on other sites More sharing options...
tutsiwarrior Posted September 28, 2017 Share Posted September 28, 2017 25 years ago in the east midlands and tutsi is in the kitchen fashioning a brekkie taco from toast and leftovers... and then the ex wife appears and sez: 'whaddaye think yer doin', ye eedjit?' 'either eat or shut TF up...' and then she partakes, wipes her mouth with her bathrobe sleeve and glugs down her tin of beer in her irresistibly sluttish manner and sez: 'so, ye wanna fool around with me fer a bit then?' the east midlands celebrity chef... 1 Link to comment Share on other sites More sharing options...
wayned Posted September 28, 2017 Share Posted September 28, 2017 8 hours ago, tutsiwarrior said: I made them tortillas and in the interim also made curried cauli and tatties https://www.abeautifulplate.com/vegan-cauliflower-potato-and-chickpea-curry/ I left out the chick peas, too much hassle and cauli, potatoes and tomatoes are always available... with a fresh tortilla spooned out the curried cauli/potato mixture and mashed flat with a fork and folded over...and a new taste sensation was created; cauli/potato curry taco...no condiments required and great fer brekkie with a cup of nescafe with milk... make them tortillas today...then stuff with reheated leftovers and bob's yer uncle fer a perfect brekkie... rule the world with yer imagination...(thunder rolls in the background) I managed to get some andouille sausage shipped from Sausage House in Bangkok and made a big pot of Jambalaya yesterday fully planning to put a couple of servings in the freezer. It came out really good and I pigged out yesterday. I actually made a burrito with some of the jambalaya and extra sausage this morning at 0330 and it was so good that I just woofed down another one. I don't think that there is much left to put in the freezer. Tortillas are great for wrapping just about anything except leftover soup! Link to comment Share on other sites More sharing options...
Skeptic7 Posted September 29, 2017 Share Posted September 29, 2017 Veggie sushi minus the seaweed wrapper. Made with Japanese rice...with soy sauce & wasabi for dipping. 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted September 29, 2017 Share Posted September 29, 2017 14 hours ago, wayned said: I managed to get some andouille sausage shipped from Sausage House in Bangkok and made a big pot of Jambalaya yesterday fully planning to put a couple of servings in the freezer. It came out really good and I pigged out yesterday. I actually made a burrito with some of the jambalaya and extra sausage this morning at 0330 and it was so good that I just woofed down another one. I don't think that there is much left to put in the freezer. Tortillas are great for wrapping just about anything except leftover soup! excellent! with my GF in California 40 years ago we useta eat a lot of stir fries, veges, chicken, etc and the leftovers were always left out on the stove in the wok overnight...the next morning I'd come in and look then fired up to reheat, then cracked in a couple eggs et viola! breakfast was ready...with bottled salsa and fresh corn tortillas always on hand nothing could be easier... the GF enters the kitchen, naked and tousled and sez: 'you were drunk last night and now you shall pay...' 'shaddap and have some of this...' and then silence as she inhales her breakfast, then satiated and newly aroused: 'you bastard...' a survival mechanism...one of many... today: cuke salad with ginger, garlic and sesame oil dressing https://cooking.nytimes.com/recipes/1015023-cucumber-salad-with-soy-ginger-and-garlic?action=click&module=Collection Page Recipe Card®ion=Our Best Summer Potluck (or Picnic) Recipes&pgType=collection&rank=15 (split the cukes lengthwise and remove seeds and fergit that salt business to remove moisture) and more left over cauli and potato curry tacos... Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 1, 2017 Share Posted October 1, 2017 (edited) On 9/29/2017 at 2:23 PM, Skeptic7 said: Veggie sushi minus the seaweed wrapper. Made with Japanese rice...with soy sauce & wasabi for dipping. I've seen that seaweed is available in most supermarkets, thais eat is as a snack...but, I've never tasted it and it may be sweetened and not suitable for sushi purposes... a nice result; bit of a 'california roll' with alternate ingredients... today: phallic green eggplant and fresh tomato pasta, a mishmash from some recipes that I found on google - olive oil, onion and garlic then stir fry the sliced eggplant, add the chopped toms and simmer with a bit of chicken broth fer a bit, a bit of flaked red chile, salt and pepper and I got some dried european basil left over from my saudi stash...might be worth trying with fresh thai basil (not holy basil) to see what happens...then toss with the cooked pasta... Edited October 1, 2017 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
grollies Posted October 1, 2017 Share Posted October 1, 2017 Last night for the first time in two years roast chicken, roast potatoes, roast carrot and onion, cabbage and........gravy. Strange hadn't missed it till I ate it. Sunday lunch (roast chicken, lamb or beef) with plenty of wine was always my favorite back in the UK. Kids, couple of close friends and our last two remaining relatives was always a special event. Ah well........ 1 Link to comment Share on other sites More sharing options...
Skeptic7 Posted October 1, 2017 Share Posted October 1, 2017 1 hour ago, tutsiwarrior said: I've seen that seaweed is available in most supermarkets, thais eat is as a snack...but, I've never tasted it and it may be sweetened and not suitable for sushi purposes... a nice result; bit of a 'california roll' with alternate ingredients... today: phallic green eggplant and fresh tomato pasta, a mishmash from some recipes that I found on google - olive oil, onion and garlic then stir fry the sliced eggplant, add the chopped toms and simmer with a bit of chicken broth fer a bit, a bit of flaked red chile, salt and pepper and I got some dried european basil left over from my saudi stash...might be worth trying with fresh thai basil (not holy basil) to see what happens...then toss with the cooked pasta... Cannot abide the taste of seaweed (sarai in Thai) or any sea life. Fresh water critters included. Could never get past the stench. GF eats sarai all the time and even though alot of it is vegetarian...tastes "fishy" or "shrimpy" and has "the smell". After my veg sushi, she made herself non-veg sushi complete w/seaweed wrapper. Link to comment Share on other sites More sharing options...
cornishcarlos Posted October 1, 2017 Share Posted October 1, 2017 15 minutes ago, Skeptic7 said: Cannot abide the taste of seaweed (sarai in Thai) or any sea life. Fresh water critters included. Could never get past the stench. GF eats sarai all the time and even though alot of it is vegetarian...tastes "fishy" or "shrimpy" and has "the smell". After my veg sushi, she made herself non-veg sushi complete w/seaweed wrapper. Fresh seafood should not smell at all... If your fish smells fishy, its off :) Just ate these today, fresh steamed and beautiful.... Link to comment Share on other sites More sharing options...
Skeptic7 Posted October 1, 2017 Share Posted October 1, 2017 Lunch: kuai-teow nam dtok jey. Spicy vegetarian noodle soup. 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 1, 2017 Share Posted October 1, 2017 3 minutes ago, cornishcarlos said: Fresh seafood should not smell at all... If your fish smells fishy, its off :) Just ate these today, fresh steamed and beautiful.... yeah...there's 'fishy' and then there's 'brine - y' and the latter is preferred with sea fish and seafood...there was an oyster farm near Point Reyes north of SF and their 'brine -y' products both fresh and shelled in brine were to die for; 'fishy' oysters on the other hand make me wanna puke...there ain't much in the way of fresh ocean fish in nakhon nowhere...plenty of fresh river fish available but mushy texture and fulla bones, etc the frozen salmon fillets at tescos that I commented on before ain't half bad... Link to comment Share on other sites More sharing options...
Skeptic7 Posted October 1, 2017 Share Posted October 1, 2017 4 minutes ago, cornishcarlos said: Fresh seafood should not smell at all... If your fish smells fishy, its off :) Just ate these today, fresh steamed and beautiful.... Right...and there are those that claim Durian doesn't stink either and some that even say it smells good! Guess all depends on individual olfactory makeup. Mine scream FOUL! BTW...your pic almost made me lose my awesome lunch above. Bon appetit! 1 Link to comment Share on other sites More sharing options...
mogandave Posted October 1, 2017 Share Posted October 1, 2017 I’ve been fishing for 55 years. As far as I can tell, fish smells like fish, but should not smell strong. Clear eyes are better than milky eyes.., 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 2, 2017 Share Posted October 2, 2017 On 10/1/2017 at 4:52 PM, tutsiwarrior said: today: phallic green eggplant and fresh tomato pasta, a mishmash from some recipes that I found on google - olive oil, onion and garlic then stir fry the sliced eggplant, add the chopped toms and simmer with a bit of chicken broth fer a bit, a bit of flaked red chile, salt and pepper and I got some dried european basil left over from my saudi stash...might be worth trying with fresh thai basil (not holy basil) to see what happens...then toss with the cooked pasta... this turned out very nicely, substitute the eggplant/aubergine for ground beef/mince and the fresh toms for tomato sauce and prepare like any other tomato based pasta sauce...I ended up throwing in dried thyme and oregano (packaged in combination with dried basil and marjoram usually called 'italian seasoning', look in makro either individually or together) and it was a treat...usually plenty of green eggplant/aubergine and tomatoes at the local market...3 green eggplant and 8 local toms good fer 500g of pasta... this broccoli salad I can't recommend more highly, keeping in mind that fresh salad greens like romaine and argula are not available to most of us out in the sticks but plenty of broccoli, cukes, cabbage and etc... https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?action=click&module=Collection Band Recipe Card®ion=No Grill%3F No Problem%3A A Menu for An Indoor Cookout&pgType=supercollection&rank=2 get ground cumin and red wine vinegar from makro...keep the salad on hand in the fridge to nosh on, nice and crunchy... check out the spice section of yer local makro...look closely and you'll be surprised at what they got... Link to comment Share on other sites More sharing options...
grollies Posted October 2, 2017 Share Posted October 2, 2017 20 minutes ago, tutsiwarrior said: this turned out very nicely, substitute the eggplant/aubergine for ground beef/mince and the fresh toms for tomato sauce and prepare like any other tomato based pasta sauce...I ended up throwing in dried thyme and oregano (packaged in combination with dried basil and marjoram usually called 'italian seasoning', look in makro either individually or together) and it was a treat...usually plenty of green eggplant/aubergine and tomatoes at the local market...3 green eggplant and 8 local toms good fer 500g of pasta... this broccoli salad I can't recommend more highly, keeping in mind that fresh salad greens like romaine and argula are not available to most of us out in the sticks but plenty of broccoli, cukes, cabbage and etc... https://cooking.nytimes.com/recipes/1016146-broccoli-salad-with-garlic-and-sesame?action=click&module=Collection Band Recipe Card®ion=No Grill%3F No Problem%3A A Menu for An Indoor Cookout&pgType=supercollection&rank=2 get ground cumin and red wine vinegar from makro...keep the salad on hand in the fridge to nosh on, nice and crunchy... check out the spice section of yer local makro...look closely and you'll be surprised at what they got... Cheers for the link but any recipe website that won't let you read it without creating an account is an intrusion into privacy. 1 Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 2, 2017 Share Posted October 2, 2017 32 minutes ago, grollies said: Cheers for the link but any recipe website that won't let you read it without creating an account is an intrusion into privacy. hmm...I have access without probs but maybe that's because I have an online subscription to the NYT...no matter, see below (note: no copyright violation is intended and ingredients and preparation are suitably amended) crispy broccoli sesame salad take three heads of broc (about 700g), trim, wash, separate into florets and dose heavily with vinegar mixed with salt inna mixing bowl, any cheap white vinegar will do at this stage but nice to have red wine vinegar to splash at the end...set aside heat 3/4 cup olive oil in a skillet then add mashed up half head of garlic, fry a bit then add 2 tsp ground cumin, fry a bit...then add 4 tbsp sesame oil and dry flaked red chile to taste, mix and take off the heat...mix the contents of the skillet thoroughly with the broccoli in vinegar, splash with red wine vinegar and refrigerate...enjoy alternatively you can mash up (mortar and pestle) chopped fresh chiles with the garlic but be careful if you use them little mothers...I prefer the finger long medium chiles (without the seeds) with a pinch of dried chile flakes...a good recipe that lends itself to experimentation...I can eat this stuff forever and is the primary use for broccoli these days...lotsa fiber... 2 Link to comment Share on other sites More sharing options...
grollies Posted October 2, 2017 Share Posted October 2, 2017 32 minutes ago, tutsiwarrior said: hmm...I have access without probs but maybe that's because I have an online subscription to the NYT...no matter, see below (note: no copyright violation is intended and ingredients and preparation are suitably amended) crispy broccoli sesame salad take three heads of broc (about 700g), trim, wash, separate into florets and dose heavily with vinegar mixed with salt inna mixing bowl, any cheap white vinegar will do at this stage but nice to have red wine vinegar to splash at the end...set aside heat 3/4 cup olive oil in a skillet then add mashed up half head of garlic, fry a bit then add 2 tsp ground cumin, fry a bit...then add 4 tbsp sesame oil and dry flaked red chile to taste, mix and take off the heat...mix the contents of the skillet thoroughly with the broccoli in vinegar, splash with red wine vinegar and refrigerate...enjoy alternatively you can mash up (mortar and pestle) chopped fresh chiles with the garlic but be careful if you use them little mothers...I prefer the finger long medium chiles (without the seeds) with a pinch of dried chile flakes...a good recipe that lends itself to experimentation...I can eat this stuff forever and is the primary use for broccoli these days...lotsa fiber... I give you a 'like' but I'm not sure about olive oil, garlic, cumin, sesame oil, red wine vinegar and chilies...strange combination..... Link to comment Share on other sites More sharing options...
billd766 Posted October 2, 2017 Share Posted October 2, 2017 (edited) 2 hours ago, grollies said: Cheers for the link but any recipe website that won't let you read it without creating an account is an intrusion into privacy. I have used several recipes from the NYT website and lots from BBC Food, Hairy Bikers, Taste.com.au, Delia online and many others without any problems. I mainly use them for myself but if I do post them somewhere online I always credit where I got it from. Edited October 2, 2017 by billd766 Added extra text Link to comment Share on other sites More sharing options...
tutsiwarrior Posted October 2, 2017 Share Posted October 2, 2017 (edited) 29 minutes ago, grollies said: I give you a 'like' but I'm not sure about olive oil, garlic, cumin, sesame oil, red wine vinegar and chilies...strange combination..... hey...try it, you'll like it... the original recipe calls for all the above except for fresh chiles which is my own embellishment...the fresh chiles give an aroma as well as heat/spicyness...these ingredients are used to dress an uncooked vegetable rather than to combine into a sauce - like component like a curry...the sesame oil overwhelms the other ingredients in the end... might wanna try the broc with vinegar, salt and sesame oil on their own?...I've always found that cumin alone sprinkled on fresh uncooked veg is quite nice...and for a salad dressing ye gotta have olive oil and garlic as a matter of principle, either with yogurt or a dijon vinaigrette, etc... Edited October 2, 2017 by tutsiwarrior 1 Link to comment Share on other sites More sharing options...
Skeptic7 Posted October 2, 2017 Share Posted October 2, 2017 Hong Kong Noodles tonight... 1 Link to comment Share on other sites More sharing options...
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