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Post by Deleted on Nov 3, 2016 7:09:00 GMT 7
Maybe a silly question, but the convenience and price in Asian locales makes it easy to forget about whipping up some culinary delight and opting to eat out instead. I'm not talking about western type fast food of Maccas or KFC junk, or 7/11 meals, street food or noodle joints etc. Nutrition wise probably not so good an idea, I for one like to know what is going in the mix, had a few mystery meat experiences in Canton.
I thoroughly enjoy the cooking process, we go for a lot of fusion type cuisine, weekends when there is more time I go all out and do a special Sunday menu for lunch if we're home or a dinner treat. My repetoire of menu items is endless though we do have favourites. Eating out makes sense if you're single or have a busy working life, so what about you the esteemed posters here? Do you cook at home? What do you cook? Or does the wife/gf do all the cooking?
Thoughts?
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curtaintwitcher
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Post by curtaintwitcher on Nov 3, 2016 8:07:13 GMT 7
so what about you the esteemed posters here? Do you cook at home? What do you cook? Or does the wife/gf do all the cooking? Thoughts? ...love to prepare food at home: mostly salads, omelets, grilled fish and veg, sandwiches and a huge variety of pasta sauces, many learned at my Italian grandmother's knee...I also do a number of stove-top dishes like chicken cacciatora...however, I don't do as much cooking in bkk as I did in the Gulf for an obvious reason: unless you're into Turkish, Lebanese or Indian, most Gulf restaurants struggle to attain even mediocre offerings; bkk offers high-quality restaurants of such depth and variety that it would be a culinary sin not try as many as possible in what remains of one's lifetime...I have also come to the conclusion that, after Italian, Japanese is my favorite cuisine... |
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Post by Deleted on Nov 3, 2016 8:29:43 GMT 7
TC when are you going to cough up some of your famous recipies? Those passed down from generation to generation are the best...my mum's chocolate gateaux, coq au vin some.
Lebanese food I love, Qatar was awash with it and the cheeses in the M.E. something else. Shopping at Carrefour in Villagio in Doha there was a whole half floor dedicated to cheese, tasting was a meal in itself. I do miss it.
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curtaintwitcher
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Post by curtaintwitcher on Nov 3, 2016 8:42:15 GMT 7
TC when are you going to cough up some of your famous recipies? Those passed down from generation to generation are the best ...here's one of the simplest and best right now: tomato-basil... What you need: 4 large red-ripe tomatoes (peeled and chopped or dumped into a blender, seeds, skin and all) 1/4 cup EVOO 6-8 cloves of garlic (minced) one large handful of coarsely chopped basil a pinch of salt (to taste) What you do: 1. Warm oil over medium heat and add garlic 2. When garlic is just browning, add tomatoes 3. Reduce heat to simmer: 15 minutes or so to thicken sauce (stir occasionally) 4. Add salt at the end of cooking 5. Pour sauce over 500 gr of DeCecco (or similar high-quality pasta) linguine (my personal favorite) and mix thoroughly 6. Add the freshly chopped basil and mix in 7. Enjoy with freshly grated parmesan and crushed red pepper: delicious, quick and easy...grandmother used this as a staple lunchtime offering to encourage visits from her 5 grandchildren: worked every time... |
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Post by Deleted on Nov 3, 2016 8:55:23 GMT 7
A to die for sauce indeed and very easy, going to make it for lunch and report back, thanks for that. As for tomatoes, which ones are best? I have oxheart, roma, cherry ones. That sauce you could actually use on good, crusty, freshly baked loaf of bread too.
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AyG
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Post by AyG on Nov 3, 2016 9:22:27 GMT 7
A nice variant with tomato sauce is to add some raw, diced tomatoes a couple of minutes before serving. It adds a pleasant freshness and lightness to the sauce.
I also like stirring in a spoonful or two of mascarpone or cream cheese.
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curtaintwitcher
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Post by curtaintwitcher on Nov 3, 2016 9:39:45 GMT 7
...there must be hundreds of variations of the basic tomato-basil sauce, far too many to list here, but:
a) throw in a chopped anchovy while the garlic is browning: it melts away and adds much depth to the sauce
b) try varieties of local basil rather than Italian sweet basil
c) I've even used Cirio canned tomatoes (local Thai tomatoes are flavorless) with excellent results
d) Use a medium-sized chopped onion instead of (or in addition to) garlic
e) Try Spanish or Greek olive oil: you may notice the difference
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Post by Deleted on Nov 3, 2016 9:46:52 GMT 7
Dashes of good balsamic vinegar over the tomatoes towards the end of the cooking process is very nice too. Works with very ripe tomatoes or if not a little sugar to balance.
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pathumseb
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Post by pathumseb on Nov 3, 2016 10:56:21 GMT 7
I enjoy cooking at home during the week. After work it is a form of relaxation for me; I did a Thai cookery course on my last visa renewal and am enjoying fine tuning recipes to my taste. Other than that I like simple home cooking that I learned from my mum.
Weekends are for dining out, which in Myanmar usually comes in the form of Indian or Chinese food- both fantastic and not that expensive. European food is available here at moderate costs- this is also reflected in the moderate quality. Mandalay Hill Resort to a decent buffet for around 30USD which will satisfy hunger pangs for most global cuisines.
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buoyant
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Post by buoyant on Nov 3, 2016 11:12:47 GMT 7
I eat only two meals out a week. Everything else I cook, including doggie dinner every evening. I spend a lot of time and money cooking, but over the years I have figured out what my body and mind best respond to. Eating other people's food quickly makes me unwell. I would rather spend money on nutritious food and be healthy than later spend it on doctors and feel like crap.
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Mosha
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Post by Mosha on Nov 3, 2016 11:19:33 GMT 7
Pasta now and again, sometimes a sarnie. I always cook a Christmas dinner, even if it's just for myself.
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Post by Soutpeel on Nov 3, 2016 13:46:16 GMT 7
I cook all the time, enjoy it, will have ago at anything...my Mrs was amazed when we got together that i could actually cook...but then again i think i was one of the last of a generation where you had to do home ecomomics in your last year of primary school
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smokie36
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Post by smokie36 on Nov 3, 2016 14:38:08 GMT 7
I can rustle up most things....good job as my gf could burn a salad.
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Post by Soutpeel on Nov 3, 2016 14:44:19 GMT 7
I can rustle up most things....good job as my gf could burn a salad. Bless her little heart she tries but my Mrs is the same, and rather risk a trip to the hospital for a dose of IV antibiotics my Mrs has realised its better to let me cook for both of us sometimes  |
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curtaintwitcher
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Post by curtaintwitcher on Nov 3, 2016 15:26:14 GMT 7
...spouse actually took a homemaking course as required by his local high school...as a result, he's handy with a needle and thread, understands basic kitchen strategies and is aware of healthy diets...unfortunately, Yamazaki and KFC have proven irresistible...*sigh*...
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