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What are you eating? (food porn)

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hey...that's right on...

 

folks should post a link for a recipe for all this marvelous food when they post the photo...

 

mind, they should keep Nakhon Nowhere in miind...I have no way of finding salmon or feta cheese...but there's plenty of fresh pork, chicken, tofu and plachon down the market...

 

those veggie dishes look very nice...

 

 

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2 hours ago, tutsiwarrior said:

hey...that's right on...

 

folks should post a link for a recipe for all this marvelous food when they post the photo...

 

mind, they should keep Nakhon Nowhere in miind...I have no way of finding salmon or feta cheese...but there's plenty of fresh pork, chicken, tofu and plachon down the market...

 

those veggie dishes look very nice...

 

 

 

The shrimp, salmon and feta were all from passiondelivery. Pretty sure you can get it delivered most places in Thailand including Nakhon Nowhere. Don't remember if this was the exact recipe i used but is very similar to this....

 

http://laughingspatula.com/feta-and-herb-crusted-salmon/

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yeah...smokie on another thread says that the passion feta is quite nice...

 

somehow, I find it hard to believe that western conveniences are now available like good internet and quality food delivery...I musta been gone too long (4 years) on my previous work assignment...

 

keep on rockin'...

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Maybe off topic, how do you make a perfect pepper corn gravy ? I need to add something to my tasteless home cooking. 

 

 

 

 

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3 hours ago, tutsiwarrior said:

yeah...smokie on another thread says that the passion feta is quite nice...

 

somehow, I find it hard to believe that western conveniences are now available like good internet and quality food delivery...I musta been gone too long (4 years) on my previous work assignment...

 

keep on rockin'...

 

 

My comment was on the halloumi....which is delicious if pan fried.

 

I have not tried their feta as I buy loads of it in Schipol at Albert Hein before I get on the plane.

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try the halloumi straight outta the packet...it reminds me of the fresh cheeses panela and quesillo in Mexico and Bolivia, 'farmer's cheese'...

 

once in the countryside outside of Cochababma I was walking with an aunt and she inquired in quechua about the quesillo as we passed the adobe huts along the road, we wanted some for our tea: 'quesillo kanchu?'...and then an indigenous woman silently appeared by the road with the item held high to offer for sale...

 

that cheese was particularly tasty with a 'caldo' broth type soup and some bread that we had back in town later...

 

simple pleasures

 

 

 

 

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On 10/9/2016 at 7:35 AM, tutsiwarrior said:

yeah...smokie on another thread says that the passion feta is quite nice...

 

somehow, I find it hard to believe that western conveniences are now available like good internet and quality food delivery...I musta been gone too long (4 years) on my previous work assignment...

 

keep on rockin'...

We are in Bang Saphan, a ways from everything.  Did my first passion delivery and it was great.  Excellent e-mail on status, and arrived by EMS when they said.  We have a new address and they still found us.  The EMS driver called about an hour before, but we didn't hear, but no problem!!

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I like that the feta comes in brine. It may be too salty for some people but this is how I prefer it. The only other feta I like is at Villa and is organic goat feta which will cost you your left arm. It isn't in brine however so I give the nod to PD on this particular item. I find the sealed pack feta usually has for lack of a better description a sour or weird vinegar flavor about it. 

 

I think the hummus Yogi dairy makes is also pretty good YMMV. Throw those two together with some salad, lamb bites and stuff it in pita bread and you have a nice decent light meal.

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I was never much interested in feta...thought it to be a specialty item....then after years of living in the Middle East where it is plentuful and cheap (huge 1 kg blocks in the supermarkets at the deli counter) I began to investigate...

 

then this year in saudi I decided to lose some weight and put together an effective diet that used 700gr of feta per week, used mostly in salads and eaten with arabic bread...lost 12kg in 4 months...

 

now I'm back in the land of rice, noodles and vodka and it's all gone to shit...I gots to get a line on feta again...and I'm gonna start makin' my own arabic bread...

 

 

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On ‎10‎/‎10‎/‎2016 at 1:11 AM, balo said:

Maybe off topic, how do you make a perfect pepper corn gravy ? I need to add something to my tasteless home cooking. 

 

 

Sauté half an onion (in a little oil and butter) that has been finely diced, for a couple of minutes. Then add about a teaspoon of freshly crushed black pepper. You want fairly large pieces of pepper rather than finely ground. Let the mixture cook for a couple of minutes on fairly high heat before adding about a tablespoon of balsamic vinegar' Let that bubble away for a couple of minutes on medium heat. Add a tablespoon of brandy and light it to burn off the alcohol. It can be omitted but sauce au poivre is supposed to be rich and decadent! The problem now is that you need a demi-glace which I doubt you have or can obtain easily so you will have to substitute something else. You could use an instant gravy mix or some stock with a thickener such as corn starch or potato starch. It will work but it is not great. Let that simmer for a couple of minutes before turning it off and adding some cream and knob of butter. Taste for salt and you are done.

 

I was just about to hit 'post' but I thought I would be nice and share a little trick.

 

You need:

 

2 chicken carcases that have been roasted

12-15 chicken feet (uncooked)

1 large onion

1 large carrot

2 sticks of celery

 

Cut the onion in half and place them cut side down in a large pan with no oil. Turn the heat on medium high until the onion starts to smoke. Not black but a dark dark brown. Then add everything else and fill with water so it covers everything. Bring it up to a boil and then down to a very very light simmer. Cook it for around 12-14 hours with the lid on before straining. Reduce the liquid (lid off) with a light simmer which should take an hour or so. You want to reduce it by 60% ish. Turn off the pan and when the liquid has cooled, poor into a plastic container and refrigerate until the fat has set. Scrape off the fat from the top and there you have it. Meat jelly with the same properties as a demi-glace.

 

 

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Thanks , great tip  , I will try it first with some thickener like corn starch  , demi glace sounds a bit tricky to make .

 

 

 

Edited by balo

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On 10/11/2016 at 9:06 AM, balo said:

Thanks , great tip  , I will try it first with some thickener like corn starch  , demi glace sounds a bit tricky to make .

 

 

 

I was in Hua Hin Makro yesterday and surprised to see demi glace.  It was Korean and I didn't buy.  It is tricky to make good

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5 hours ago, migrant said:

I was in Hua Hin Makro yesterday and surprised to see demi glace.  It was Korean and I didn't buy.  It is tricky to make good

 

Not seen it at Makro Samui but then I have not looked for it. I would worry as many are just made from a simple stock to which gelatine and food colouring has been added. It works but again, it's not great.

 

It's not that hard to make but it does require veal joints. Joints as in knuckles and hip bones etc. because they contain the most connective tissue from which the collagen is extracted to create gelatine. This the reason for the chicken feet in the above recipe. The roasted chicken carcases are there just to add flavour, as is the mirepoix. Anyway, veal joints or even bones are going to be very difficult to come by in Thailand for obvious reasons. You would coat the bones with tomato paste before roasting as it helps to break down the connective tissue (acid) along with helping to produce a rich dark colour. Pre roasting the mirepoix (coated with tomato paste) also has the same effect for colour.... as does almost burning two halves of an onion. You also need to simmer for at least 18 hours with veal bones.

 

The process is quite easy but it does take a long time and you need to make a lot at one go. However, it can be cubed when set and then frozen so you can just grab a portion when you need it.

 

 

 

 

 

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