The Great Dinner Throwdown

[juttjaw]

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Nice, is there curry in there?

Technically, the sauce is the curry. It's a base of whole green cardamom, cumin, cinnamon, bay, chopped onions, tomato puree, red chili powder (I use cayenne), ginger/garlic paste. I then marinate chicken thighs in some cumin, garam masala, tandoori masala, yogurt and lime juice. Cook it all together with some green chilis, add little cream and butter, top with some cilantro.

Did not intend on that long of an explanation.

So, the answer to your question is, no. No curry powder... If that is what you ment.

 

[silver gurl]

Big fucking pans! No, really, our definition of a roaster here is something you'd cook a turkey or a large roast.

https://m.media-amazon.com/images/I/81DpnFR8TML._AC_SS350_.jpg

This is what my Mom always used. I hate them and go for a big ceramic 12x16 dish.

Oh yes! I am very familiar with roasting pans.

 

[dolf]

A lazy dinner tonight. As I was cooking last night's dinner, i was also chopping veg for tonight. Switched on the slow cooker before I went to work, and came home to a tasty beef stew.

250kcal, high protein, high fibre, very filling.

 

[HarryHill]

Technically, the sauce is the curry. It's a base of whole green cardamom, cumin, cinnamon, bay, chopped onions, tomato puree, red chili powder (I use cayenne), ginger/garlic paste. I then marinate chicken thighs in some cumin, garam masala, tandoori masala, yogurt and lime juice. Cook it all together with some green chilis, add little cream and butter, top with some cilantro.

Did not intend on that long of an explanation.

So, the answer to your question is, no. No curry powder... If that is what you ment.

..
I'd never been in the same room w/a curry before Ku got here. It looks much the same as hers excepting for your attractive plating. I'm sure it is a bit spicier than hers too. I was expecting my first experience to be immolating.

 

[butters]

Open faced gyro. With diced tomatoes and green onions.



https://i.imgur.com/32c48ts.jpg

now that's the meat we call kebab meat in the uk and have in a donner kebab: the meat, tons of veggies like raw onion, lettuce, tomatoes, whathaveyou, and i like mine with slatherings of garlic mayo. it's served in a toasted pitta bread. i've been on the lookout for some frozen because it makes a good pizza topping, too.

Tonight I'm cooking a dish my Mom made for every party, death, move and 7 children. She made huge roasters for anyone to come and eat and fill their belly.

Hope you're doing OK Ma.

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Scarfed and it does sound scarfable.

it's so cute when you try to teach english people how to speak english. :

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I'd never been in the same room w/a curry before Ku got here. It looks much the same as hers excepting for your attractive plating. I'm sure it is a bit spicier than hers too. I was expecting my first experience to be immolating.

there are as many heat-levels and flavour combos in that umbrella word 'curry' as there are snowflakes on everest. i like warmth and spice you can taste, not blast-furnace heat that ruins your taste buds for tasting ANYTHING else

 

[juttjaw]

there are as many heat-levels and flavour combos in that umbrella word 'curry' as there are snowflakes on everest. i like warmth and spice you can taste, not blast-furnace heat that ruins your taste buds for tasting ANYTHING else

Correct! My family is not a fan of overpowering heat, so I tend to dial it down on a lot of things. In fact, aside from Vindaloo, I've never had extreamly spicy Indian dishes. There's always been heat, but a good heat. At every Indian restaurant I've eaten, I talk to them about how they make particular dishes. They are always happy to sit down at my table and discuss food. I suppose that's what a good food culture does, share their passion for what they serve. Same goes for Mexican. We have a large number of meat processing plants in our area, so our Hispanic population is huge. We have no shortage of fantastic Mexican restaurants, from every region of Central and South America. We are lucky in that respect.

 

[thør]

now that's the meat we call kebab meat in the uk and have in a donner kebab: the meat, tons of veggies like raw onion, lettuce, tomatoes, whathaveyou, and i like mine with slatherings of garlic mayo. it's served in a toasted pitta bread. i've been on the lookout for some frozen because it makes a good pizza topping, too.

Donner kebabs......

Mystery meat.....in the winter of 1846–1847.

 

[butters]

Donner kebabs......

Mystery meat.....in the winter of 1846–1847.

oops, that extra n just slid right on in there

 

[butters]

Correct! My family is not a fan of overpowering heat, so I tend to dial it down on a lot of things. In fact, aside from Vindaloo, I've never had extreamly spicy Indian dishes. There's always been heat, but a good heat. At every Indian restaurant I've eaten, I talk to them about how they make particular dishes. They are always happy to sit down at my table and discuss food. I suppose that's what a good food culture does, share their passion for what they serve. Same goes for Mexican. We have a large number of meat processing plants in our area, so our Hispanic population is huge. We have no shortage of fantastic Mexican restaurants, from every region of Central and South America. We are lucky in that respect.

i've never understood that sort of exaggerated machismo that demands so much heat in a curry or chili that the person eating it is a brick red sweaty mess

yes, you are lucky! even finding some curry ingredients here at walmart used to be a challenge but they're getting a little better. asda (walmart uk-side) has loads and loads to choose from

 

[Aglaopheme]

No cooking here, instead we did yummy take out Chinese. We’ll have leftovers all week long.

 

[islandman]

Got myself a nice cowboy ribeye for dinner from the butcher.

If this kitchen is rockin', don't come a-knockin'.

 

[HarryHill]

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Quesadillas a'la Harry fresh out of the kitchen. Ku might have pics.

 

[butters]

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Quesadillas a'la Harry fresh out of the kitchen. Ku might have pics.

she does

tasty as well as pretty!

 

[thør]

Got myself a nice cowboy ribeye for dinner from the butcher.

If this kitchen is rockin', don't come a-knockin'.

I hope the bone wasn't too spendy.

 

[islandman]

I hope the bone wasn't too spendy.

$28.00, 32oz.

Never bought one before, so I've no idea if it was appropriately priced. Made it with smashed potatoes. Twas okay considering that I don't have access to a grill.

 

[thør]

$28.00, 32oz.

Never bought one before, so I've no idea if it was appropriately priced. Made it with smashed potatoes. Twas okay considering that I don't have access to a grill.

$14/#. How much bone? That's the problem with cowboy steaks, too much bone. However, up here, that price for decent meat is reasonable..

 

[islandman]

$14/#. How much bone? That's the problem with cowboy steaks, too much bone. However, up here, that price for decent meat is reasonable..

It appeared appropriately boned to me.

 

[newFED]

freezer in the garage

A good butcher is a godsend. And so is a freezer in the garage.

If your garage is unheated a word of warning. I bought a "frost free" freezer for my unheated garage. I noticed the freezer was accumulating frost during cold winter. Turns out there is a small diameter tube inside rear of the freeze that was suppose to allow melted frost to a pan in the bottom. The liquid frost killing the frost free feature until Spring or after I turned it off, opened the panel inside to thaw the tube with a hair dryer. We have since moved to a new modular house with a "heated garage.

 

[dolf]

If your garage is unheated a word of warning. I bought a "frost free" freezer for my unheated garage. I noticed the freezer was accumulating frost during cold winter. Turns out there is a small diameter tube inside rear of the freeze that was suppose to allow melted frost to a pan in the bottom. The liquid frost killing the frost free feature until Spring or after I turned it off, opened the panel inside to thaw the tube with a hair dryer. We have since moved to a new modular house with a "heated garage.

Silly you!

That's why you buy a freezer that's designed to be used in outbuildings. They're labelled with the minimum room temperature they are designed to run at.

 

[juttjaw]

$14/#. How much bone? That's the problem with cowboy steaks, too much bone. However, up here, that price for decent meat is reasonable..

Sometimes the bone is the best part of the meat. Use it once to get better flavor from the steak, use it twice to get the best flavor from your stock.

I roll my eyes every time I see the wife's black bananas in my freezer. I'm sure she wants to scream when there is no room for her bananas in my freezer full of bones.

 

[neci]

$28.00, 32oz.

Never bought one before, so I've no idea if it was appropriately priced. Made it with smashed potatoes. Twas okay considering that I don't have access to a grill.

That’s the price at the butcher I visit.

 

[thør]

When I lived in Fairbanks, I just keep frozen food in a cardboard box in the back of the van from November to March.

 

[adrina]

Homemade oat bread, oven roasted broccoli, good cheddar and some spiral ham bits.

https://i.imgur.com/gaFgEJN.jpg

 

[islandman]

Tonight's dinner was leftovers: pasta in vodka sauce with a few Italian hot sausages

I'd post a pic, but I'm using rather embarrassing plateware.

 

[silver gurl]

Slaking on the dinners lately. Nothing of interest to report. But there is a prime rib waiting to be slow (extremely slow roasted) soonish.
I will take a pic of that work of art.