Cookin Corner

Restaurants, food, beverage, hawkers, and local markets and suppliers. This is the place for discussion on Hua Hin's culinary options.
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bsdk1960
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Re: Cookin Corner

Post by bsdk1960 » Mon Jul 06, 2015 12:30 pm

Maybe I'm wrong but does the alcohol not disappear when you cook and especially when you slowcook ?

And I think you can find a bottle of red for 179 baht around Hua Hin.

But red wine gives a specially taste to food which IMO can't be replaced with anything else except dark beer but thats another flavor and maybe good to oxtail soup,wonder if there is more oxtail in HH now. :wink:

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Nereus
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Re: Cookin Corner

Post by Nereus » Mon Jul 06, 2015 9:46 pm

Bamboo Grove wrote:Nereus wrote:
Thanks very much. I did look, but failed to find it.
Failed to find the thread? I tried it again and just pressing the link to me there.
Not sure just what your post is supposed to mean? I was just being polite and thanking you for the link, which I could not find previously myself. :?
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Re: Cookin Corner

Post by Bamboo Grove » Mon Jul 06, 2015 9:48 pm

Nereus wrote:
Not sure just what your post is supposed to mean? I was just being polite and thanking you for the link, which I could not find previously myself.
Ahh, ok. I thought, you couldn't open the link. :oops:
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Siani
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Re: Cookin Corner

Post by Siani » Tue Jul 07, 2015 2:04 am

Yes alcohol does loose its strength when cooked. It does however really make or break a good stew. If it were my choice I would push the boat out and have the red wine :cheers:

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Re: Cookin Corner

Post by Nereus » Tue Jul 07, 2015 8:51 am

Thanks for all the suggestions. I used chicken broth because that is what I had, and I could not find any beef Oxo cubes.
And I think you can find a bottle of red for 179 baht around Hua Hin.
Not to sure about this one, bsdk1960. It may be a bit like my red wine vinegar!

The other problem is I only cook for myself, so I use only half of the recipe. As it was, the slow cooker objected and spat out what it must of decided I did not need! :cheers:
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Re: Cookin Corner

Post by arcadianagain » Wed Jul 08, 2015 4:26 pm

Nereus wrote:Anyone have any tips about cooking Oxtail Stew? There are many recipes on the internet, but all that I have seen call for red wine, and as I do not drink I am reluctant to fork out 800 or 900 Baht just to use in something that may, or may not work.

I tried some in a slow cooker using chicken broth and a splash of red wine vinegar, but it was not all that sucessful. It was edible, although my Granddaughter spat it out! It also turned a very dark colour, and I seem to recall my dear old Mother cooking it without that happening, or using red wine.

At 420 Baht / Kg for the oxtail, it needs to be better than that.
Hi Nereus

I found this recipe in a fairly old M & S cookery book for oxtail provencale, but I guess you could leave out the tomato if you want to.

1 large oxtail. cut up,seasoned flour, 2 tablespoons of oil, 2 onions peeled and sliced, 1-2 cloves of garlic crushed, 2 large carrots sliced, 2 sticks celery sliced, 1x 400grm can tomatoes, 1 tablespoon tomato puree, 600ml stock, 2 teaspoons oregano, 12 black olives, salt and pepper.
First catch you ox. Coat the oxtail in seasoned flour and fry until browned, transfer to a large casserole dish, fry the onions and garlic and transfer to casserole with the celery tomatoes and puree stock and oregano salt and pepper. Cover tightly and cook for 3 hours at 160 c. If possible leave overnight and remove the excess fat, if not spoon off what you can, add the olives and return to the oven for 1 more hour.
Enjoy

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Re: Cookin Corner

Post by Nereus » Wed Jul 08, 2015 5:13 pm

Thanks arcadianagain. That is pretty much what I used, albeit with smaller amounts, but no beef stock or celery.
Do you know what the difference is between tomato "puree" and tomato paste?

I found some "Knorr" beef stock pot, as I am sure that is at least half the problem. I notice your recipe does not call for red wine?
I found a 750 ml bottle of red rot gut for 295 Baht, and I doubt that is drinkable at that price, so will need to throw that in! :cheers:
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Re: Cookin Corner

Post by bsdk1960 » Wed Jul 08, 2015 7:04 pm

good luck and please let us know how it went out :munch:

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Re: Cookin Corner

Post by arcadianagain » Wed Jul 08, 2015 10:51 pm

[quote="Nereus"]Thanks arcadianagain.
Do you know what the difference is between tomato "puree" and tomato paste?

There is no difference

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Re: Cookin Corner

Post by migrant » Thu Jul 09, 2015 12:12 am

Actually there is a little difference. paste is tomatos that have been cooked for a few hours, strained and reduced. Puree has been cooked briefly and strained. Paste is generally richer and a little sweeter and puree retains the tangeness (sp??).
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Re: Cookin Corner

Post by christopher1 » Thu Jul 09, 2015 7:34 am

I once made oxtail soup. Took hours to prepare and cook...Gave it to the locals!

Off down to Huahin Ham and Bacon, bought a tin of Heinz Oxtail soup, delicious.

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Re: Cookin Corner

Post by Takiap » Fri Jul 10, 2015 6:54 am

A fine example of the famous egg and bacon roll........

https://home.bt.com/lifestyle/man-gets- ... 3989982135


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Re: Cookin Corner

Post by Nereus » Fri Jul 10, 2015 4:38 pm

Lamb Necks

I have put the oxtail on hold until I can find some more.

I was in Makro in Hua Hin on Tuesday and noted the following prices:

Rack: 450 Bht / Kg (the bone size leads me to believe that they MAY be hoggett)
French cut Rack: 640 Bht / Kg (these had very small bones, so are definitely lamb, probably what we call "sucker lamb")
Bone in leg: 285 Bht / Kg
Lion: 299 Bht / Kg
Hind shank: 30 Bht / Kg
Fore shank: 265 Bht / Kg

and then this: Netted neck: 310 Bht / Kg. The tag reads "price / Kg 310 Bht, Item price: 310 Bht" . So as it was small I decided to buy one piece just to try. I had a bunch of other items in the cart and headed off to the check outs.

Before I could get in line this completely dopey Puying comes and looks in the cart. picks up the neck of lamb and starts examing it! I asked, in Thai, "whats the problem?" She tells me to wait and took off with the neck. So I waited until I got sick of trying to explain to several other girls why I was not checking out my goods, proceeded through the check out and left, without the lamb, or any explanation. The package had a bar code sticker on it, as do all of the items in that store, so what the hell was the problem? :?
Is it required to take items some place to be weighed?

So I do not have any lamb neck to try with this:

http://www.food.com/recipe/lamb-neck-stew-187901
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Re: Cookin Corner

Post by Arlo » Fri Jul 10, 2015 7:08 pm

Yes the frozen meats need to be given to the people at the meat counter to be weighed. I have had this happen to me before.

Takiap
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Re: Cookin Corner

Post by Takiap » Sat Jul 11, 2015 6:48 am

Nereus, if you take a right turn just after the bridge coming up soi 6, you'll find a Thai guy that sells meat a few meters along on your right. He quite often has a tail or two for sale and if doesn't have, I'm sure he'll get for you. I don't know what the price is though.

By the way, in Makro you can also usually find fresh unfrozen cuts of lamb by the fresh beef section.



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