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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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23 hours ago, Naam said:

how are you doing losing weight? i lost since jan1 19.5kg (from 97 to 77.5). another 2.5kg to go.

 

Well done, wish I had your will power. I've been stuck on around 80kgs for the past few years so I'm not too concerned. Stick at it.

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5 hours ago, d123 said:

 

Well done, wish I had your will power. I've been stuck on around 80kgs for the past few years so I'm not too concerned. Stick at it.

my height is 1.80, i.e. 80kg would be ok for me too. but for the last 15 years even reaching 85kg was a distant dream till i managed this year and that without suffering or applying a lot of will power. all what i do is eating small portions but 12-15 times a day. and that without counting calories or any other restrictions. in fact i enjoy my "diet" very much.

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Favorite snack while watching TV:

 

IMG_1286.JPG

 

IMG_1288.JPG

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pastry: frozen from Makro

Sausage: 50% beef, 50% pork, grinded through 4 mm plate, seasoned with pepper, salt, nutmeg, onion and garlic. Mix with beaten egg and breadcrumbs to improve structure.

 

Bake sausage in pan first otherwise your oven will be full of melted fat (and it will prevent your pastry to bake well). Freezes well (unbaked)

 

Probably not recommended if you're on a diet :smile:

 

 

 

 

 

Edited by U235
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5 hours ago, tutsiwarrior said:

left saudi 27 Sept at 87kgs after losing 13kgs since May...

just weighed meself...96kgs...

no more islamic mysticism in the rice paddies of central Thailand...

off topic but "food" connected. perhaps you can help Tutsi? my best friend is living with his señora in Cochabamba but visiting me three times a year in Thailand. twice he brought a small amount of round chillies (diameter ~5mm) which taste most beautiful. according to his maid the chillies are not available in the market. they grow wild on a single small bush in their garden but might be available in La Paz. any idea concerning this?

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3 hours ago, Naam said:

off topic but "food" connected. perhaps you can help Tutsi? my best friend is living with his señora in Cochabamba but visiting me three times a year in Thailand. twice he brought a small amount of round chillies (diameter ~5mm) which taste most beautiful. according to his maid the chillies are not available in the market. they grow wild on a single small bush in their garden but might be available in La Paz. any idea concerning this?

 

the only chiles that I know are the local CBBA ones called locoto which are available everywhere, they are about 2 - 3cm and not spherical...never did spend much time in La Paz...my aunts made their own salsa called llacua in quechua and I developed a taste for picante at an early age...

 

but I stay away from the local stuff in Thailand which is used indiscriminately and is not pleasing...

 

have yer friend bring some seeds from the bush in his garden and plant some at home...I grew some locoto in California and also a spice called quirquina (ubiquitous, the cochabambinos put it in everything) which both did very well...

 

 

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Something different...

 

Roasted pork ribs in oven:

Copy of 20160810_195137.jpg

 

Here served with fried "forest style" (mushrooms, garlic) potatoes and green salad:

Copy of 20160810_201556.jpg

 

And don't forget french mustard!

:P

 

 

 

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17 hours ago, anotheruser said:

Naam just post food and what you eat isn't caviar, it is called roe. I love you.

save your lectures, learn and repent! love you too :smile:

 

https://www.google.co.uk/search?hl=en&as_q=trout+kaviar&as_epq=&as_oq=&as_eq=&as_nlo=&as_nhi=&lr=&cr=&as_qdr=all&as_sitesearch=&as_occt=any&safe=images&as_filetype=&as_rights=

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1 hour ago, Naam said:

we did that a week ago.

 

use the resulting seeds and multiply and then you can offer 'Prof Naam's organic Cochabamba llacua'...the punter's curiosity alone should be enough to guarantee outrageous success...the next bolivian - andean superfood, like quinoa...

 

50 years ago quinoa was the basic ingredient in an andean campesino gruel called lawa to which one would add leftover spuds, any sort of animal offal and served with lots of the local salsa...then later it's nutritional value was discovered and the marketing people went to work on it and etc...I quite liked lawa for breakfast (without the offal) with nice fresh crispy bread that they called marraqueta in Cochabamba; a solid meal that would keep you goin' until almuerzo...


 

 

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4 hours ago, gobs said:

Something different...

 

Roasted pork ribs in oven:

Copy of 20160810_195137.jpg

 

Here served with fried "forest style" (mushrooms, garlic) potatoes and green salad:

Copy of 20160810_201556.jpg

 

And don't forget french mustard!

:P

 

 

 

 

try a nice marinade in the fridge for a few hours on the ribs before you put them in the oven...look on google and play around a bit...or you can use packaged bbq sauce or 2/1 catsup - white vinegar plus some brown sugar...

 

my roast ribs are always a big hit with the family who won't touch falang food otherwise...I usually do 2 - 3kgs at a go...

 

 

 

 

Edited by tutsiwarrior
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1 hour ago, tutsiwarrior said:

 

try a nice marinade in the fridge for a few hours on the ribs before you put them in the oven...look on google and play around a bit...or you can use packaged bbq sauce or 2/1 catsup - white vinegar plus some brown sugar...

 

my roast ribs are always a big hit with the family who won't touch falang food otherwise...I usually do 2 - 3kgs at a go...

 

 

 

 

Thanks: that seems a great idea. I'll have to give it a go a next time...

 

Usually for all my roasted pork pieces I use to stick garlic cuts in and then brush the whole piece with french mustard, then coarse salt and ground black pepper corn all over. I let it as is in the fridge for 2 or 3 hours before cooking in oven...

 

I do agree: my roasted pork pieces  (and roasted chicken as well) are praised by my family here. :thumbsup:

 

Another style:

Copy of 20161110_212639.jpg

 

"Gigolette de porc rôtie au four dans son jus aux petits légumes", something like "Roasted pork roll in oven in its own juice with small vegetables" (tomatoes, long beans and garlic here, but you just have to imagine whatever you like).

The fresh small vegetables are just roasted in oven around the meat at the end (about 10 min), then wet with half a glass of water to dilute roasted caramels in the cooking dish and use as a toping-sauce for noodles for example...

 

Yummy too...

:P

 

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23 hours ago, tutsiwarrior said:

 

try a nice marinade in the fridge for a few hours on the ribs before you put them in the oven...look on google and play around a bit...or you can use packaged bbq sauce or 2/1 catsup - white vinegar plus some brown sugar...

 

my roast ribs are always a big hit with the family who won't touch falang food otherwise...I usually do 2 - 3kgs at a go...

 

I'll marinate in a soy/ginger/garlic sauce (similar to Korean) after "peeling" the ribs.  Like you both my Thai family loves it.  I'll either smoke them, if I have the time, or put in the oven, on a rack over water.  I cover tightly and bake at low temp a long time, then finish on the BBQ.  Meat can be peeled from the ribs it gets so tender!!  Hmmm, may have to slip down to the market today, been a couple weeks.......

 

 

 

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yeah...with pork loin or leaner cuts I usually slather with mustard, wrap in foil and then into the oven...add a little cream to the jus/mustard mixture at the end for a nice serving sauce...

 

trouble is around here I can't find no dijon and no cream...I make do with the French's spicy brown mustard that I put on my ham sarnies...

 

I was just down our local market on foot an hour ago, 2 broccoli and a cauli loi baht, 3 blocks of tofu sam sip baht...2 boddles of Gilbeys vodka from the chinese liquor guy and popped into the local convenience store on the way back for 2 packs of marlboro light...always best to spread the business around...

 

tonight a Lobo green curry paste packet with chicken breast and chopped phallic green aubergine...I've looked the bulk curry paste down the market and gonna havta learn howta use them...

 

 

Edited by tutsiwarrior
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2 hours ago, akentryan said:

Crockpot concoction of sausages, cabbage, onions, garlic and mushroom soup. Cook egg noodles separately and add when everything is is cooked.

Yummy but what do I do with the remaining two-thirds . That's a crock. 

Freeze it in zip lok bags, whatever size you want to use.

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13 hours ago, katana said:

Had stuffed and rolled pork tenderloin with roast potatoes and green beans.

Image2.jpg

www.youtube.com/watch?v=WAJVA2VwBoo

:shock1:

Wonderful! And great idea!

I MUST try this...

 

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8 hours ago, tutsiwarrior said:

yeah...with pork loin or leaner cuts I usually slather with mustard, wrap in foil and then into the oven...add a little cream to the jus/mustard mixture at the end for a nice serving sauce...

 

trouble is around here I can't find no dijon and no cream...I make do with the French's spicy brown mustard that I put on my ham sarnies...

 

I was just down our local market on foot an hour ago, 2 broccoli and a cauli loi baht, 3 blocks of tofu sam sip baht...2 boddles of Gilbeys vodka from the chinese liquor guy and popped into the local convenience store on the way back for 2 packs of marlboro light...always best to spread the business around...

 

tonight a Lobo green curry paste packet with chicken breast and chopped phallic green aubergine...I've looked the bulk curry paste down the market and gonna havta learn howta use them...

 

 

 

Here in Chiang Mai I can find the Amora brand french mustard in BigC Extra and Makro:

Moutarde Dijon.JPG

 

About 200 THB the 440 gr jar.

And it's worth it...

:licklips:

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2 hours ago, waza46 said:

Prime rib

...

 

IMG_0721.JPG

:shock1:

Aaaaaaaaaaaaargh! Just cooked at my taste!

Now I'm salivating all over my keyboard...

:P

 

Where do you find those prime ribs, Waza?

 

 

 

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