What do your meals look like (show me pictures)....

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  • acpgee
    acpgee Posts: 8,011 Member
    Today’s lunch of pork noodle soup in a humble local restaurant catering to office workers. Our second hotel in Bangkok just prior to the flight home is in a posh neighbourhood where there are no hole in the walls (restaurants with an open shutter with no doors or windows). Still good and cheap at 80 baht.
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  • acpgee
    acpgee Posts: 8,011 Member
    Somehow the neighbourhood of our new hotel in Bangkok has more foreign restaurants than Thai restaurants. Our last dinner in Thailand was Chinese food.
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    Kebda Eskandarani with tahini sauce, I think I got this idea from you @SafariGalNYC ? The liver was pretty good but the salata baladi had waaay too much raw onion for my taste (and that’s after I adjusted it way down). My bad, I know I need to go easy on the raw onion.

    Somehow the meal ended up tasting bitter, even though none of the three components tasted bitter on their own. Life is full of surprises 🤪

    I assume this would have been much tastier eaten with bread, as they do in Egypt. But I’m not eating bread for the time being, so 🤷🏻‍♀️
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  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    takinitalloff wrote: »
    Kebda Eskandarani with tahini sauce, I think I got this idea from you @SafariGalNYC ? The liver was pretty good but the salata baladi had waaay too much raw onion for my taste (and that’s after I adjusted it way down). My bad, I know I need to go easy on the raw onion.

    Somehow the meal ended up tasting bitter, even though none of the three components tasted bitter on their own. Life is full of surprises 🤪

    I assume this would have been much tastier eaten with bread, as they do in Egypt. But I’m not eating bread for the time being, so 🤷🏻‍♀️
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    @takinitalloff yes probably guilty haha. This looks awesome! Hmm thinking on why it could be bitter.. maybe the cucumber? 🥒

    Love seeing this!! 🤗
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    SafariGalNYC wrote: »
    @takinitalloff yes probably guilty haha. This looks awesome! Hmm thinking on why it could be bitter.. maybe the cucumber? 🥒

    I really don't know! It wasn't any single ingredient, it was a combo of something -- liver+salad, or salad+sauce, or liver+sauce? Or maybe all three together? I couldn't for the life of me figure out what happened to create bitterness. Reminds me of that time many years ago when I added kiwi to yogurt... terribly bitter, don't mix kiwi with dairy :#

    Do you have a go-to recipe for Kebda Eskandarani? I would like to try again sometime.
  • acpgee
    acpgee Posts: 8,011 Member
    Breakfast at Bangkok airport of Isaan food. I attempted to eat one of those whole deep fried chilli’s which had indeed mellowed but not enough for the attempt to go well.
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  • JamesMason9223
    JamesMason9223 Posts: 12 Member
    Hot Honey Glazed Chicken Thighs on Roasted Green Beans with Smoked Cheese Creamy Pasta
    Planned this the day before but came down with a cold and my chicken was already marinating for 24 hours by that point so had to make it, but it still came out pretty good.
    1233 calories, 67g Protein.
    I really only eat 1 meal a day to meet my caloric goals, this allows me to eat alot of tasty food, just with large gaps of time between them, but knowing i'm getting something good instead of fast food slop or non-appetizing "health food" makes it easy to hold out. Also it's like the only way I feel I can get a good portion of vegetables in my diet.
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  • acpgee
    acpgee Posts: 8,011 Member
    Airplane food. The Bangkok/London service of Eva Air (budget Taiwanese airline) and the Bangkok Airways Koh Samui/Bangkok service, both in Economy.
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  • acpgee
    acpgee Posts: 8,011 Member
    Cooking at home, having returned from vacation. Linguine aglio olio, roast cherry tomatoes and salad. The hubby needs a break from Asian food.
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  • janicemlove
    janicemlove Posts: 469 Member
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    Made some tostadas with chicken. Fixed an itch for Tex mex while living in the upper Midwest!
  • Sett2023
    Sett2023 Posts: 158 Member
    janicemlove wrote: »
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    COVID ... First time catching it and I can’t imagine how much worse it was before the vaccines were available. I’m at high-risk for complications too.

    Here the same :-( Now it's gone, thanks God, but it has been horrible... and with 5 vaccine's shots in me! Many many thanks for those (also my whole family catched it, including my (old) parents... and we are all good, now. Not the same for other relatives who catched it pre-vaccines :-( Thanks, science!
  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    takinitalloff wrote: »
    SafariGalNYC wrote: »
    @takinitalloff yes probably guilty haha. This looks awesome! Hmm thinking on why it could be bitter.. maybe the cucumber? 🥒

    Do you have a go-to recipe for Kebda Eskandarani? I would like to try again sometime.

    Hey!!

    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.


    I dry off the liver and marinate in vinegar and lime .. toss in coriander in cumin, salt, pepper. Let sit.
    Sauteè garlic and chilis, (potent when you breath in - watch the 🌶️ fumes!)

    Then place liver in oil (or ghee) and fry up til firm.

    😋
    I put on Cauli rice. In Egypt I used to see lots of food cart vendors put them in sandwiches.
  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    edited December 2023
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    🍉 beet/ginger/watermelon juice - with the pulp!🍹
    🍽️ Berkshire pork chop grilled - topped with red onion and pink pineapple.🍍
  • acpgee
    acpgee Posts: 8,011 Member
    Day 2 of cooking at home. I found some potato gnocchi in the freezer from a batch I made pre-vacation. Also found some fried sage stored in butter in the fridge. So that was our primo tonight. Secondo of spatchcock roast chicken and carrots.
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  • takinitalloff
    takinitalloff Posts: 3,033 Member
    edited December 2023
    @acpgee Welcome back, quite the change in food from Thai back to Italian :) How would you say the local Thai food compares to Thai food you can get in London?
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    SafariGalNYC wrote: »
    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.

    Thank you! No, the recipe I used doesn't call for lime juice. That would definitely change things. I used:

    white vinegar, cumin, Aleppo Pepper, coriander, dried mint, black pepper
    garlic, cilantro
    chicken liver
    green bell pepper & onion
    and olive oil to cook it in.

    So pretty similar, but I will try the lime juice next time. I can see how that would add some depth of flavor.
  • SafariGalNYC
    SafariGalNYC Posts: 1,627 Member
    takinitalloff wrote: »
    SafariGalNYC wrote: »
    Did you use lime juice? For me it’s a key ingredient.

    I use

    beef liver sliced
    green chilis to taste. (I like spicy.)
    1-2 tablespoons white vinegar - marinate liver.
    garlic (chopped finely)
    coriander
    cumin
    Salt
    Pepper
    A few squeezes of lime to taste.
    Oil or butter to cook in.

    Thank you! No, the recipe I used doesn't call for lime juice. That would definitely change things. I used:

    white vinegar, cumin, Aleppo Pepper, coriander, dried mint, black pepper
    garlic, cilantro
    chicken liver
    green bell pepper & onion
    and olive oil to cook it in.

    So pretty similar, but I will try the lime juice next time. I can see how that would add some depth of flavor.

    Ahhh I think the bitter culprit may have been the mint! When I’ve used it in some recipes or muddle it- it can become bitter!
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    @100_Rabbits I always love your meal photos and your steak dinner is no exception. YUM!

    @SafariGalNYC OMG the mint?! That never even occurred to me. Thank you!
  • acpgee
    acpgee Posts: 8,011 Member
    takinitalloff wrote: »
    @acpgee Welcome back, quite the change in food from Thai back to Italian :) How would you say the local Thai food compares to Thai food you can get in London?

    Thai food in London mostly represents the Central region (=Bangkok). Restaurants specialising the Isaan region I love are less common. Isaan food is very strident, very hot, very herbal. There is a great Thai specialising in regional cooking less than a block from me but dinner for two with wine racks up to £100. We don’t do that often. But hey that’s cheaper than going to Thailand. But not by much seeing as two return flights to Bangkok in the shoulder season of January or November are €1200 if booked 4 months in advance.
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    @acpgee Thanks for explaining. I had never heard of Isaan until you started posting your trip updates. I do like herbal flavors but hot doesn't agree with me, unfortunately. I've tried to "learn" to eat spicy, and I can eat hotter dishes than I used to be able to, but I doubt I would do well with what you're describing. So I will leave the Isaan food to you ;)
  • acpgee
    acpgee Posts: 8,011 Member
    takinitalloff wrote: »
    @acpgee Thanks for explaining. I had never heard of Isaan until you started posting your trip updates. I do like herbal flavors but hot doesn't agree with me, unfortunately. I've tried to "learn" to eat spicy, and I can eat hotter dishes than I used to be able to, but I doubt I would do well with what you're describing. So I will leave the Isaan food to you ;)

    So if you ever vacation in SE Asia, stick to Vietnam where none of the food is hot.
  • takinitalloff
    takinitalloff Posts: 3,033 Member
    @gillwellow What’s the creamy stuff on top? Cashew butter? Looks delicious!
  • acpgee
    acpgee Posts: 8,011 Member
    Avgolemono soup and a greek salad with a little toast for textural contrast. Avgolemono soup is a go to strategy for using up leftover roast chicken.
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