Dining and Entertainment in ThailandWhat's new out on the town? Been anywhere good? Got a restaurant you want to recommend? Anywhere we should avoid going? Whether in Bangkok, or upcountry this forum is dedicated to everyday eating, drinking, and nocturnal entertainment.
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Yes mate, and when there's no more Cold Duck, Porphery Pearl, and the Coolabah cask is empty too! I'm going out to get some sparkling spumante now, then back to watch the Brady Bunch!!
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Quote:
Originally Posted by Toot!Toot!
No Canadian maple sirop?
Sounds a bit syruppy to me mate!
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Last edited by Big Bill; 16th August 2007 at 21:02.
Reason: Automerged Doublepost
^I'm very happy you enjoyed the pasta salad recipe. I've never seen it done with spaghetti...quite a visual. I'm also pleased you were able to substitute ingredients and still produce a tasty result.
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Majestically enthroned amid the vulgar herd....
Well, DE: I'm focussing on pasta dishes now (cooked and uncooked sauces, salads, etc) because they're easy, delicious, and versatile (I know, I know....that sounds like the title of my autobiography).
However, I generally grill my salmon (changing only the marinade) in a grill pan (careful to preserve the raw interior and grill-burned exterior) and serve it with grilled veggies (from the same grill pan) and some very crusty rolls. I sprinkle salt and pepper on the finished veggies as well as crumbled feta and a little vinaigrette of olive oil and lemon juice. I don't think fresh salmon needs much more preparation than this.
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Majestically enthroned amid the vulgar herd....
1. take 30 baht and stuff it in your pocket
2. walk you ass downstairs and turn right.
3. approach khunying at the food stall with caution.
4. make chicken wings with your arms and beign flapping them until she looks worried
5. order her to begin cooking at once.
6. wait
7. get rice
8. sit and eat.
youve now had Franny's Two Step Curry, done easily in 8 simple steps
TC ever hear of a sauce called"Tiger Sauce" out of New Orleans. Its the best with salmon. Have it filleted and then cook it skin side down never turning. Just put the top on and cook till just done. Lemon and Tiger Sauce the last 5 minutes of so. Nice with a rice pilaf.
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Too long in Exile, too long not singing my song.
Too long like a rolling stone, Too long in exile
Too long in Exile, baby you just arent my friend.
Too long in Exile my friend, Baby you can never go home again.
^Sorry, Leeds....when you mentioned not having mozzarella, I thought you were referring to the second recipe (the pasta salad) I posted. The first, of course, requires parmesan.
AO: Never heard of Tiger Sauce. Just a little lemon squeeze does me. I do, however, follow the grilling method you posted, with the exception that I grill the flesh side for a few mminutes to get the grill burn lines, then turn the salmon over to the skin side for a longer exposure to the heat.
Ok folks, pencils at the ready? Here's...
TOMCAT'S TOMATO AND BASIL SAUCE (an uncooked sauce) (#3)
1 kilo dead ripe, really red tomatoes (or as near as you can find)
11/2 cups chopped sweet basil leaves
3 tblspns wine vinegar (sherry vinegar is best...available at Villa)
60-80 grms capers (I prefer more, others prefer less)
1/2 cup olive oil
to taste salt and freshly ground pepper
500 grms linguine
Prepare tomatoes by making a shallow cross at the bottom of each and putting them in boiling water for 15-30 seconds. The skins should come off easily. Chop the tomatoes and put them in a colander to drain. Put the tomatoes, oil and basil in a (covered) bowl and allow to marinate at room temperature for a few hours. Then, add the vinegar, capers, salt and pepper. Let the sauce marinate for another hour. Cook and drain pasta (I like linguine with this sauce) and toss with a tablespoon or two of olive oil in the colander. Put the pasta in serving bowls. Diners add as much sauce as they like from a central bowl.
Simple to do and possessed of outstanding flavor. Add some grated parmesan if you like, though it isn't usually recommended for uncooked sauces. I also sprinkle on some crushed hot pepper flakes I brought from the States. God, my mouth is watering already!
As with recipe #2, this sauce is difficult to attribute as I've seen it (or variations) in a number of cookbooks....my own Sainted Grandmother had a very similar recipe.
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Majestically enthroned amid the vulgar herd....
how rude!
