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Post by imec on Sept 14, 2009 3:19:29 GMT
An improvised version of Porchetta with roasted potatoes, carrots and fennel followed by some fresh berries...
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Post by hwinpp on Sept 14, 2009 8:46:24 GMT
Looks very enjoyable! Is porchetta from the neck? What kind of sauce is that on the roast? I like the fact that the sauce doesn't cover and drown the whole dish.
I had to do a double- take of the berries. Are raspberries in season now?
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Post by Deleted on Sept 14, 2009 8:48:13 GMT
I don't know what time my body is on, but for lunch (by the clock) I had a papaya salad and crispy pork with onions and mushrooms.
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Post by Deleted on Sept 14, 2009 8:48:28 GMT
I don't know what time my body is on, but for lunch (by the clock) I had a papaya salad and crispy pork with onions and mushrooms.
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Post by bazfaz on Sept 14, 2009 10:09:00 GMT
Where in BKK are you staying? And eating?
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Post by Deleted on Sept 14, 2009 13:02:42 GMT
Oh, I'm slumming again in the Khao San area. It offers the greatest variety of extreme sights in the briefest period of time. And it was only 45 minutes from the new airport, even on a Monday morning.
I had a squid salad for the first part of my evening meal, and the waiter was correct to make me back down and ask for only "medium spicy" or I might be lying on the floor in a coma.
That was already more than an hour ago, and now I am in the mood for spring rolls and something else. Later on, I expect to finish the evening with pad thai.
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Post by BigIain on Sept 14, 2009 13:17:03 GMT
I am going to do that venison and redwine sauce/casserole thing as threatened earlier. Promises to be very good and I am going to have a go at making some dumplings with it.
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Post by Deleted on Sept 14, 2009 13:19:50 GMT
Oh my god, dumplings!
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Post by auntieannie on Sept 14, 2009 13:27:23 GMT
we will have a cooked breakfast for dinner today!
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Post by BigIain on Sept 14, 2009 13:37:33 GMT
whats wrong with dumplings and casserole-thing, BK?
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Post by tillystar on Sept 14, 2009 14:51:39 GMT
If Big K said "Oh my god, dumplings!" they way I said it when I read what you are having for dinner he doesn't think there is anything wrong with that combo. If he read it like me he is very jealous and wants to come for dinner.
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Post by bixaorellana on Sept 14, 2009 14:52:30 GMT
Imec, that pork! Those roast vegetables! Is that a mustard crust on the meat? Kerouac, do you have a tasting plan, or is this going to be a whim and opportunity graze of Bangkok? Iain, you apparently shouldn't eat dumplings because he doesn't like them.
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Post by bazfaz on Sept 14, 2009 20:59:32 GMT
I want to know what kind of dumplings Iain made. I am lazy. I should make dumplings more often. Somehow dumplings don't leap into my mind when I think of what we are going to eat.
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Post by bixaorellana on Sept 14, 2009 21:31:30 GMT
There was an actual dumpling thread, but I feel it was tainted because the OP is of the antidumpling persuasion. Someone needs to start a dumpling thread in The Galley. I for one would like to know more about dumplings and some recipes and tips would be really great.
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Post by imec on Sept 14, 2009 21:44:49 GMT
The pork is a butterflied shoulder stuffed , rolled and tied. Stuffing is fresh herbs (Sage, Rosemary, Parsley, Oregano), Sauteed onions and garlic and some freshly ground fennel seeds, bay leaves and chillis. The "crust" is just a rub of the ground spices above with some olive oil. Made a gravy with the degreased reserved juices, white wine, chicken stock and a little port - no thickener.
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Post by BigIain on Sept 14, 2009 22:17:17 GMT
Baz, (and all members of the dumpling fan club):
Flour water shredded suet a little dark beer, Caledonian 80 in todays mix.
Method: chuck a wee bit of everything in to a bowl and then juggle the amounts of everything until it looks to be the correct thickness, roll in to balls the size of one of Big K's testicles and then place on the tup of your casserole and replace the pot lid. This steams them and adds fantastic flavour.
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Post by Deleted on Sept 15, 2009 4:34:10 GMT
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Post by bixaorellana on Sept 15, 2009 4:38:10 GMT
"shredded suet" ~~ two words guaranteed to pique anyones appetite!
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Post by hwinpp on Sept 15, 2009 8:43:52 GMT
I don't think if Jack made a plan he could stick to it. There'd be temptation at every street corner waiting to pull him off the straight and narrow.
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Post by Deleted on Sept 15, 2009 9:48:41 GMT
Anyway, I do go by whim. Although food interests me, it does not interest me sufficiently to make it a destination and thus set myself up for disappointment.
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Post by Don Cuevas on Sept 15, 2009 20:57:36 GMT
Salade Niçoise. Bread.
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Post by bixaorellana on Sept 15, 2009 21:27:23 GMT
I'm going to turn the last of the curried lentils into a salad, and make some leftover rice into fried rice with leftover cecina and the really excellent steamed broccoli from last night. It's Re-Run Manor here.
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Post by fumobici on Sept 15, 2009 23:42:42 GMT
Bachelor cooking this week. Apple smoked bacon, half a large russet diced unpeeled, three eggs and Comté all cooked in the same pan using only the bacon fat. Parboil the potatoes for maybe three minutes, throw in pan with bacon over highest heat cooking both until browned, remove bacon and potatoes to one side of plate, add eggs and cheese to pan, a couple of stirs and drop onto other side of plate. Under 10 minutes turning on the burner to plate.
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Post by Deleted on Sept 16, 2009 10:12:12 GMT
I had a spicy beef salad that made my nose run so much that the mucous was flowing over my lips. My throat burned for at least an hour after finishing, and I could have had my tonsils out without feeling a thing.
It was pretty good.
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Post by bazfaz on Sept 16, 2009 11:15:22 GMT
Have a good flight home.
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Post by Deleted on Sept 16, 2009 16:29:50 GMT
I have been promised fresh scallops for dinner tonight. Don't know if they will be bay or sea variety. I thought it would be rude to ask even if it's my own brother. Imec,those rasberries are amazing looking. I think they are on the tail end of their season here in NY.
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Post by imec on Sept 16, 2009 16:36:42 GMT
the raspberries were ok. The Strawberries were actually nicer. Neither of these are local here at this time of year (probably from BC). Been messing with my brother inlaw-inlaw's SLR - that's why they look so good (think I'm going to buy one).
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Post by Deleted on Sept 16, 2009 16:53:59 GMT
As with flowers, bigger,prettier and shinier doesn't always make for better. I have seen some bizarre heirloom tomatoes on some of the farm stands here and they have been the tastiest tomatoes I've ever eaten. The teeny rasberries have always had more taste.
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Post by Don Cuevas on Sept 16, 2009 23:32:56 GMT
Grilled cheddar and sauerkraut on rye sandwiches.
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Post by cristina on Sept 17, 2009 0:00:14 GMT
I am craving leg of lamb, but I can't find one of reasonable size and provenance in my market. So I will probably compromise and make pasta.
Although I could be happy with a plateful of imec's roast pork and veggies. Especially those potatoes.
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