PadawanWarrior
Well-Known Member
Hell ya. Mammoth kicks ass. And I love spring riding in CA,
But here's what's for dinner.
New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
But here's what's for dinner.
Sativied
Well-Known Member
I had a few different brands of trassi but all the same variety, so can’t really compare to thai. Based on the shrimp and salt contents on your pot I think it’s quite different indeed. It’s originally all based on the thai process but trassi is more like belachan (malaysian version), usually in the form of a mini cake, looks just like a block of hashish. Sometimes pre-roasted (bakkar version). There’s far less shrimp in it and a lot more salt. The corresponding Conimex product is Trassi Oedang (udang is shrimp version), but I’m not sure if that’s still available. Conimex has some good quality products, it’s usually a bit more flat/balanced in taste, making it more accessible for westerners.
“In the 1880s, trassi was described by Anna Forbes during her visit to Ambon. Anna was the wife of British naturalist Henry Ogg Forbes; the couple travelled through the Dutch East Indies in the 1880s. In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that “horrible rotten package”. Later she wrote: “Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this; the essence of that rotten stuff that has been used as a spice.”“
Got to run to get some chicken thighs and then it’s on
Tvanmunhen
Well-Known Member
Cooked in the smoker with cherry and oak.
Here ya go I took a picture of the inside:I had a few different brands of trassi but all the same variety, so can’t really compare to thai. Based on the shrimp and salt contents on your pot I think it’s quite different indeed. It’s originally all based on the thai process but trassi is more like belachan (malaysian version), usually in the form of a mini cake, looks just like a block of hashish. Sometimes pre-roasted (bakkar version). There’s far less shrimp in it and a lot more salt. The corresponding Conimex product is Trassi Oedang (udang is shrimp version), but I’m not sure if that’s still available. Conimex has some good quality products, it’s usually a bit more flat/balanced in taste, making it more accessible for westerners.
“In the 1880s, trassi was described by Anna Forbes during her visit to Ambon. Anna was the wife of British naturalist Henry Ogg Forbes; the couple travelled through the Dutch East Indies in the 1880s. In her journal she describes the culture, customs and tradition of the natives, including their culinary tradition. Because of this foul-smelled ingredient, she accused her cook of trying to poison her and threw away that “horrible rotten package”. Later she wrote: “Then, I observed each dish of the native or European, those that I have consumed since my arrival in the East contains this; the essence of that rotten stuff that has been used as a spice.”“
Got to run to get some chicken thighs and then it’s on
It's a very thick paste. I hope you appreciate I opened that before breakfast to take a picture just for you LOL (my kitchen reeks).
Laughing Grass
Well-Known Member
No pineapple?Hell ya. Mammoth kicks ass. And I love spring riding in CA,
But here's what's for dinner.
View attachment 5114452
xtsho
Well-Known Member
Pineapple on pizza is just wrong. I could never understand it. And I definitely don't like it.
I think it's fine on flatbread. I don't get calling it pizza, smh, I have no dog in that nomenclature huntPineapple on pizza is just wrong. I could never understand it. And I definitely don't like it.
We have now hit shorts and sandal weather. I think I'll just take another hit and make some sausage and eggs and pray I don't have to turn the swamp cooler on this early.
raratt
Well-Known Member
Sleeveless T's for me also. I may have to turn on the AC for the next couple days, I'm resisting that as much as possible.I think it's fine on flatbread. I don't get calling it pizza, smh, I have no dog in that nomenclature hunt
We have now hit shorts and sandal weather. I think I'll just take another hit and make some sausage and eggs and pray I don't have to turn the swamp cooler on this early.
I've been so very pleased with my Swamp Cooler! I can be 10% or less humidity in the real heat of the summer but until we hit 114 here the Swamp Cooler saves me having to kick on the A/C and best of all it ups my humidity! So it's a nice win.
raratt
Well-Known Member
The Mrs can't handle the humidity.
drsaltzman
Well-Known Member
This pizzaiolo vehemently disagrees. Pineapple + pizza = flavor burst.I think it's fine on flatbread. I don't get calling it pizza, smh, I have no dog in that nomenclature hunt
We have now hit shorts and sandal weather. I think I'll just take another hit and make some sausage and eggs and pray I don't have to turn the swamp cooler on this early.
Just gotta do it right ... can't be canned and you have to distribute it lightly.
I've made a pineapple chili drizzle on a couple specials over the years. Like Mike's Hot Honey.
You love it or you hate it.
For me it's, "A rose by any other name would smell as sweet." I think of it as a flatbread.
DarkWeb
Well-Known Member
That's how I was able to eat pizza outside of the NJ area. We used to have a pizza place back in my twenties. I used to throw a 24" slice pie. Bet I still can with a little practice
Sativied
Well-Known Member
Javanese bami Surinamese style, sort of 
Chicken thigh cut up marinated in different types of ketjap (manis, spiced) with fresh ginger, crushed garlic, some salt and pepper, some sunflower oil, lemon juice, and a Maggi bouillon cube.
After grilling on contact grill:
Pan-fried a little trassi with garlic and onions in oil. Added noodles (or use spaghetti like many do) cooked in water with a little sunflower oil, mixed it up, added ketjap manis and spiced ketjap and a little sugar and another maggi cube. While stirring. Smell went from rotten corpse to delicious bami in just a few minutes, totally worth it.
Saved the best for last, the satay sauce, peanut sauce that is. Easy to make, highly recommended, works well on bbq meat and meatballs too. I rarely measure ingredients so it’s rough:
Pan-fry some garlic and ginger in oil, add tsp tomato paste, don’t burn it. Add about 5 tbsp of peanut butter, stir/whisk still smooth, add milk (about a cup total, coconut milk or even water works too). Add 1 tbsp brown sugar. Add a couple of tablespoons of ketjap manis. Stir, add a little vinegar. If you overdid it, just add some peanut butter and milk. After that whenever it becomes too thick, just add some water. If it tastes like warm peanutbutter, add more ketjap. Usually I just add some chilli powder, some salt and pepper, or a tsp sambal. This time I‘m going to use a little Laos and Madam Jeanette pepper.
Stacked in easy to devour format. Crappy quick pic, had to eat
Chicken thigh cut up marinated in different types of ketjap (manis, spiced) with fresh ginger, crushed garlic, some salt and pepper, some sunflower oil, lemon juice, and a Maggi bouillon cube.
After grilling on contact grill:
Pan-fried a little trassi with garlic and onions in oil. Added noodles (or use spaghetti like many do) cooked in water with a little sunflower oil, mixed it up, added ketjap manis and spiced ketjap and a little sugar and another maggi cube. While stirring. Smell went from rotten corpse to delicious bami in just a few minutes, totally worth it.
Saved the best for last, the satay sauce, peanut sauce that is. Easy to make, highly recommended, works well on bbq meat and meatballs too. I rarely measure ingredients so it’s rough:
Pan-fry some garlic and ginger in oil, add tsp tomato paste, don’t burn it. Add about 5 tbsp of peanut butter, stir/whisk still smooth, add milk (about a cup total, coconut milk or even water works too). Add 1 tbsp brown sugar. Add a couple of tablespoons of ketjap manis. Stir, add a little vinegar. If you overdid it, just add some peanut butter and milk. After that whenever it becomes too thick, just add some water. If it tastes like warm peanutbutter, add more ketjap. Usually I just add some chilli powder, some salt and pepper, or a tsp sambal. This time I‘m going to use a little Laos and Madam Jeanette pepper.
Stacked in easy to devour format. Crappy quick pic, had to eat
DCcan
Well-Known Member
They got a huge selection of Indonesian spices and foods at an Asian food store nearby, big immigrant population after East Timor.Javanese bami Surinamese style, sort of
Chicken thigh cut up marinated in different types of ketjap (manis, spiced) with fresh ginger, crushed garlic, some salt and pepper, some sunflower oil, lemon juice, and a Maggi bouillon cube.
View attachment 5114708
After grilling on contact grill:
View attachment 5114710
View attachment 5114711
Pan-fried a little trassi with garlic and onions in oil. Added noodles (or use spaghetti like many do) cooked in water with a little sunflower oil, mixed it up, added ketjap manis and spiced ketjap and a little sugar and another maggi cube. While stirring. Smell went from rotten corpse to delicious bami in just a few minutes, totally worth it.
Saved the best for last, the satay sauce, peanut sauce that is. Easy to make, highly recommended, works well on bbq meat and meatballs too. I rarely measure ingredients so it’s rough:
View attachment 5114738
Pan-fry some garlic and ginger in oil, add tsp tomato paste, don’t burn it. Add about 5 tbsp of peanut butter, stir/whisk still smooth, add milk (about a cup total, coconut milk or even water works too). Add 1 tbsp brown sugar. Add a couple of tablespoons of ketjap manis. Stir, add a little vinegar. If you overdid it, just add some peanut butter and milk. After that whenever it becomes too thick, just add some water. If it tastes like warm peanutbutter, add more ketjap. Usually I just add some chilli powder, some salt and pepper, or a tsp sambal. This time I‘m going to use a little Laos and Madam Jeanette pepper.
Stacked in easy to devour format. Crappy quick pic, had to eat
View attachment 5114765
I love all your dishes, I get to see what those spices are for now.
xtsho
Well-Known Member
I remember once years ago we ordered a pizza from a place called Hot Lips Pizza. We got it with oysters, anchovies, kalamata olives, onion, and jalapenos. They called us back to make sure it wasn't a joke. When the pizza showed up the delivery guy asked "Who ordered the pizza from hell?"
This was back in 1992 when we were watching the NBA Finals. Portland lost to Chicago of course. We also had a pony keg from Bridgeport Brewing. Good times.
This was back in 1992 when we were watching the NBA Finals. Portland lost to Chicago of course. We also had a pony keg from Bridgeport Brewing. Good times.
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PadawanWarrior
Well-Known Member
No, but I do like Canadian Bacon and pineapple. Or mushroom, sausage, pineapple.
