What the f uck are you having for Dinner thread..

Well done bro

 

Interesting, what's the prep there?

 

Ponce is not a nice word, please refrain bruv, from rising to the bait.

 

that's a lot of posts since i've been gone...

 

this looks interesting...could be a potential winner right here.

 

No bait was laid mate, he decided to take a pop at me for posting a ****ing gif.

 

Was that duck from the other day confit btw?

 

I thought Sucky was referring to Ginge. I'm confused mate, ignore me

 

As you can see it's chopped garlic,chilli & coriander.

For the liquid/sauce it's lemon/lime juice, thai fish sauce, white vinegar, palm sugar, a little bit of stock cube and a splash or two of water. All depends how strong you like it and how sweet/sour...just adjust to personal taste.

 

Sounds perfect that

 

Sounds like effort has to be made, that's me out

 

Yes...well spotted

French import but buy the larger ones with 5/6 legs/portions as they are better in my opinion.

 

thai fish sauce and white vinegar? but added some sugar to count act...

i'm liking this dish very much.

 

Quite correct, in the past I have done such but there’s more banter on this thread than most. Everybody has become a critic especially those who don’t put up. I was happy and pleasantly surprised when Libby posted, nice to have new blood. Personally I don’t have the equipment or environment To post western food as it is very hard to source away from the big cities and basically I can’t be arsed but it is improving every year although in small measure.

This year I can now buy Celery and leeks from Big C supermarket. Commy will tell you in Pattaya you-can buy most western food but it’s a 10 hour drive round trip and expensive so I learned to make do with local produce. Whether people see me as a ‘good cook’ or not doesn’t hide the fact that I’ve probably forgotten more than they know but hey I don’t have an ego, I just go with the flow and flavour of the thread giving and getting what’s served up.

As you know I bake and have a small and growing frozen food catering interest here after closing the restaurant last year. Basically I do it out of boredom during the mornings and afternoons as evenings are for socialising in the Now cooler evenings during the monsoon season.

 

Nah, I’ll not be goaded bruh.

 

Your baking skills are good

I'm also honest enough to admit I would struggle to live on, what you consume. Which in turn also suggests, I wouldn't able to live where you are, or so far from a supermarket. But credit to you for living by the local resources.

 

I'm in doubt you are a good cook mate. You have to make do with what you can get.

I found the Wok debate interesting the other day, as i'd have no problems cooking most things in a Wok.

 

Broccoli and mushroom risotto. My go to when I’ve only got 30 mins to make dinner.

One pot cooking and all that. Less to wash up too.

 

Risotto soup, that’s a new one.