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Thread: Milagro, your thoughts

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    Quote Originally Posted by Milagro View Post
    Did you get to see the Khone Phapheng Falls?



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    No, that's a long way from Luang Prabang but we went to the Kuang SI Falls. Is that what you meant? The blue silica in the pools reminded me of the Blue Lagoon in Iceland.

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    Quote Originally Posted by aloysious View Post
    No, that's a long way from Luang Prabang but we went to the Kuang SI Falls. Is that what you meant? The blue silica in the pools reminded me of the Blue Lagoon in Iceland.
    Yes I've been to both, they are awe inspiring.

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    Quote Originally Posted by Milagro View Post
    Yeh they do, sort of anyway. Not a great fan of oxtails to be honest just can't forget their proximity to a buffalo's arse. I think it's more common in the Muslim south.

    http://www.thaitable.com/thai/recipe/oxtail-soup

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    Meh I like ox-tails....they make the best damned stock and are awesome for braising but I can do without the skin! LOL

    I make a pasta dish using ox tails that would blow your socks off. It's really just a jumped up version of beef and noodles but all the gelatin you get from braising ox tails makes in incredible sauce.
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    Quote Originally Posted by Milagro View Post
    Yes she is, I saw that article on the Thaivisa forum. Thailand has been voted the best street food award for two years running, yet they want to move them off the streets. Singapore did the same many years back, so we shall see. I am ambivalent about it, the street food available is truly remarkable but many of those stalls block the pavements. I would imagine in true Thai fashion, there will some brown envelopes stuffed with baht to make it go away.

    As for Nostradumbarse, my missus would make short work of him if he said that shit to her face.

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    Singapore makes sense, as the street carts are bound to promote litter. Tourists there probably are drawn to the obsessive state of cleanliness. Thailand doing it is just going to annoy people.

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    Quote Originally Posted by aloysious View Post
    I hear you guys about the street food.
    One in particular stands out for me. Don't know what it's called, maybe one of you can help me out.
    In Luang Prabang, Laos I got a large, thick slab of bacon or pork belly grilled over embers. Not sure if it had sauce cooked in or not but that was the tastiest thing I had my whole trip.
    Fat dog. (as in canine) did you love it?
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    Quote Originally Posted by Chlorate View Post
    I have Guinness and corned beef every St. Paddy's Day, because I'm damn cultured.
    I have zero Irish in me
    but I love Corned beef with cabbage, turnip, potato, carrot and onion all boiled in one pot. Also known as Boiled Dinner in Olde New England. (can also substitute smoked shoulder)

    Of course I have two half Irish children so...
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    Quote Originally Posted by Mott the Hoople View Post
    Meh I like ox-tails....they make the best damned stock and are awesome for braising but I can do without the skin! LOL

    I make a pasta dish using ox tails that would blow your socks off. It's really just a jumped up version of beef and noodles but all the gelatin you get from braising ox tails makes in incredible sauce.
    Oxtail stew
    another classic

    Do you use egg noodles? Egg noodles and beef gravy!
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    Quote Originally Posted by Rune View Post
    Oxtail stew
    another classic

    Do you use egg noodles? Egg noodles and beef gravy!
    Yes. I make home made poppardelle pasta for this recipe which are a really tender egg noodle. I braise the oxtails in red wine and beef broth till fall apart tender. I let them cool and remove the meat from the bones and shred it. I then strain the braising liquid and refrigerate till the grease freezes on top which I remove. Next step is a split a cup of baby carrots in half and sautéed them with a pack of sliced mushrooms till they carmalize. Then I add the meat and braising liquid, bring to a boil and season. Then I toss in the cooked pasta, toss, plate and garnish with parm and parsley.
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    Quote Originally Posted by Chlorate View Post
    Singapore makes sense, as the street carts are bound to promote litter. Tourists there probably are drawn to the obsessive state of cleanliness. Thailand doing it is just going to annoy people.
    Actually the streets of Bangkok are remarkably clean, the main ones anyway. The police like nothing better than to make some extra money fining people. Only been to Singapore once, wouldn't go again it's incredibly boring and sterile.

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    Come to think of it ox tails would be very good for making garden variety American style beef and egg noodles.
    Last edited by Mott the Hoople; 04-22-2017 at 02:17 PM.
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    Quote Originally Posted by Milagro View Post
    Actually the streets of Bangkok are remarkably clean, the main ones anyway. The police like nothing better than to make some extra money fining people. Only been to Singapore once, wouldn't go again it's incredibly boring and sterile.

    Sent from my Lenovo K52e78 using Tapatalk
    Ever been to the geylang district? Orchard Towers? Interesting...

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    Quote Originally Posted by Mott the Hoople View Post
    Meh I like ox-tails....they make the best damned stock and are awesome for braising but I can do without the skin! LOL

    I make a pasta dish using ox tails that would blow your socks off. It's really just a jumped up version of beef and noodles but all the gelatin you get from braising ox tails makes in incredible sauce.
    Spilt pea soup and oxtail, delicious!

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    Quote Originally Posted by Mott the Hoople View Post
    Come to think of it ox tails would be very good for making garden variety American style beef and egg noodles.
    Yum, it would.

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    Quote Originally Posted by Mott the Hoople View Post
    Yes. I make home made poppardelle pasta for this recipe which are a really tender egg noodle. I braise the oxtails in red wine and beef broth till fall apart tender. I let them cool and remove the meat from the bones and shred it. I then strain the braising liquid and refrigerate till the grease freezes on top which I remove. Next step is a split a cup of baby carrots in half and sautéed them with a pack of sliced mushrooms till they carmalize. Then I add the meat and braising liquid, bring to a boil and season. Then I toss in the cooked pasta, toss, plate and garnish with parm and parsley.
    certainly sounds good......do you thicken the sauce?......

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