The Cooking Thread

[sime42]

24 minutes ago, PeteB said:

Boiled yellow yokers,  marmite toast and a lid of tea!

 

And an obituary?

 

[PeteB]

1 hour ago, sime42 said:

 

And an obituary?

 

Telegraph obit page, had done the quick crossword!

[AHPP]

On a screen?!

 

Enough is enough. I’m blocking you, Pete. 

[PeteB]

45 minutes ago, AHPP said:

On a screen?!

 

Enough is enough. I’m blocking you, Pete. 

Just saving paper! Used to roll pages for fire sticks but not needed now! And I prefer lightly done toast too, would have preferred beef dripping but needs must!

[sime42]

 

 

Roast duck. Roast potatoes and a couple of other roots with sumac and oregano.

 

I'm never quite sure what best to do with the giblets. I fried them off, set the liver, heart and gizzard aside to be eaten with the main event, then simmered the neck for ages to make a very passable gravy.

 

 

[Rich Rule]

Thai food.

 

We probably eat Thai about 3 times a week.

 

Today’s offering was Larb Gai (Minced chicken salad with mint.)

 

Larb or Laap origination North East Thailand and is a common Issan dish.

 

The chicken is cooked in stock and Fish sauce then you add more fish sauce, chilli’s, lime juice, raw shallots, raw spring onions, fresh coriander and mint leaves.  Cooked earlier and served cold with hot rice, cucumber and long beans.

 

[peds]

Looks fantastic. I see you don't bother with the crushed toasted rice in the laab, and I don't blame you. We ate it a lot in Thailand when we were young and cool, freaking delicious yo.

 

I've made it a good few times at home since, always tried toasting and grinding some rice, but it always tasted like you were crunching through raw rice. So I stopped trying to add it.

 

Som tam, another wonderful Thai salad. Shredded green papaya, tiny dried shrimp, the usual lime and herbs and everything. But we just don't have green papayas growing on a tree over every single restaurant terrace here. Such a pity.

[rapalaman]

20 minutes ago, peds said:

Som tam, another wonderful Thai salad. Shredded green papaya, tiny dried shrimps

One of my favourites when out there - along with spicy beef salad and Tom yung khun- spicy king prawn clear soup 

Edited March 16 by rapalaman

[sime42]

Thai food. It's got to be near or at the pinnacle of all worldly cuisines. It certainly ticks all the boxes of what makes good eating food. Fresh, healthy, hot, sour, salty, sweet, crunchy, soft.

We don't do it often enough, it's a good excuse to use the controversial fish sauce apart from anything else.

[Rich Rule]

1 hour ago, peds said:

Looks fantastic. I see you don't bother with the crushed toasted rice in the laab, and I don't blame you. We ate it a lot in Thailand when we were young and cool, freaking delicious yo.

 

I've made it a good few times at home since, always tried toasting and grinding some rice, but it always tasted like you were crunching through raw rice. So I stopped trying to add it.

 

Som tam, another wonderful Thai salad. Shredded green papaya, tiny dried shrimp, the usual lime and herbs and everything. But we just don't have green papayas growing on a tree over every single restaurant terrace here. Such a pity.

it’s in there.

 

3 tablespoons full.  I toasted a load last weekend and then had some left so I crushed it in the pestle and mortar.

 

pretty fine though and mixed in.