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Thread: Watcha cookin'?

  1. #5851
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    You wonder why the greeks are so hairy.

    Nice haul.
    Is it radix panax notoginseng? - splat

  2. #5852
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    Quote Originally Posted by schindlerpiste View Post
    I just received this package from my sister-in-law who lives in Greece. I can't wait to put these to good use
    Attachment 400050
    Saffron
    Oregano from Taygetos Mountains
    mint
    Thyme from Mount Olympus
    Bay Leaves
    Agean sea salt
    Hot pepper
    Mountain tea from the Island of Ikaria
    and
    chocolate

    What a nice surprise!
    Damn that looks amazing. Holy shit.

    Well done!!

    Sent from my Pixel 6 Pro using Tapatalk

  3. #5853
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    Butter chicken on simple basmati

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  4. #5854
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    Leek and celery soup served with a spoonful of tobiko and 3 or 4 reconstituted morel mushrooms.
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  5. #5855
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    I can still smell Poutine.
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    Quote Originally Posted by Thaleia View Post
    Butter chicken on simple basmati

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    Nice. Thing #2 likes to make Tikka masala.

  6. #5856
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    That's my favourite curry! If you want to keep them occupied for a couple days, show them this:

    https://glebekitchen.com/chicken-tik...n-hotel-style/

  7. #5857
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    Quote Originally Posted by Thaleia View Post
    That's my favourite curry! If you want to keep them occupied for a couple days, show them this:

    https://glebekitchen.com/chicken-tik...n-hotel-style/
    Whoa. That's fourth dimension stuff.

  8. #5858
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    Watcha cookin'?

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    Just finished up a batch of kimchi. This is my first time doing this at home. Tasted great before I sealed it up. Can’t wait to try it in a few days.
    Followed Alton Browns recipe.
    I'd rather die while I'm living then live while I'm dead

  9. #5859
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    Quote Originally Posted by Thaleia View Post
    That's my favourite curry! If you want to keep them occupied for a couple days, show them this:

    https://glebekitchen.com/chicken-tik...n-hotel-style/

    does sound good, but honestly, i love chicken tikka so much that there would never be enough leftovers to masala…






    fact.

  10. #5860
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    Reading that tikka recipe makes me want to do a big ole batch of curry base this afternoon. I always have to remember to close my bedroom door when I do it cuz one morning, after making curry the day before, I hopped out of the shower and went to dry my face only to get a big whiff of curry from my towel.
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  11. #5861
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    Made some deep fried banana pancake bites for the kids this morning. Cut banana into thick slices, cover slice in pancake batter, fry in hot oil, drizzle with peanut butter.

  12. #5862
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    When I went to Romania for work, we spent a bunch of hours in an Indian restaurant. I ended up having that clothing laundered on the second day because it was pungent and I was unable to get another day out of it. Plus it was flavoring everything else in my closet and room.

  13. #5863
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    Quote Originally Posted by m2711c View Post
    does sound good, but honestly, i love chicken tikka so much that there would never be enough leftovers to masala…






    fact.
    That's why you make more than the recipe asks for!

    Quote Originally Posted by Cruiser View Post
    Reading that tikka recipe makes me want to do a big ole batch of curry base this afternoon. I always have to remember to close my bedroom door when I do it cuz one morning, after making curry the day before, I hopped out of the shower and went to dry my face only to get a big whiff of curry from my towel.
    Do it!! The hotel style base gravy (onion base) is a bit tedious for about 45 minutes (nearly constant stirring) but so nice to have on hand, incredibly versatile. And the makhany gravy (tomato base) is just heaven, even on it's own. Once you have this bases in your freezer you'll be cooking the best curries ever in well under an hour.

    Quote Originally Posted by riser3 View Post
    When I went to Romania for work, we spent a bunch of hours in an Indian restaurant. I ended up having that clothing laundered on the second day because it was pungent and I was unable to get another day out of it. Plus it was flavoring everything else in my closet and room.
    I live in Brampton, one of the worlds most diverse communities with a very large South Asian population. I suspect I'm mostly immune to the fragrance.

  14. #5864
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    BIR is a whole other dimension to cooking Indian. I dig it.

    Is it radix panax notoginseng? - splat

  15. #5865
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    nice use of the Binford 3000 immersion blender..... more power.

  16. #5866
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    Quote Originally Posted by MakersTeleMark View Post
    BIR is a whole other dimension to cooking Indian. I dig it.

    Definitely a quick and dirty method. I personally skip the cream with the base gravy's, I prefer to add it to the final dish.

  17. #5867
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    My son wanted my famous steak fries for his birthday dinner and Costco had ribeyes 40% off.


  18. #5868
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    Quote Originally Posted by Dantheman View Post
    My son wanted my famous steak fries for his birthday dinner and Costco had ribeyes 40% off.

    Damn!! Costco Ribeyes are already a smoking deal. That looks amazing. What a rad dad.

    Sent from my Pixel 6 Pro using Tapatalk

  19. #5869
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    ^ yeah A+ right there. Link for fries?


    Chicken biryani. Flavour was better than expected but rice wasn't quite the right texture and the chicken a touch over done.

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    EDIT I swear it wasn't as dry as this looks, this camera sucks for food pics

  20. #5870
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    Quote Originally Posted by Thaleia View Post
    Link for fries?
    Russets, cut thick.

    Mix 3 tbs cornstarch with 1/2 cup cold water. Cook whisking constantly until it just thickens and looks a bit like cream cheese frosting. Whisk in 1/2 tsp baking soda (aids browning). Coat fries thoroughly with the cornstarch glop.

    Arrange on an oiled sheet pan, then into the oven at 450. Cook about 30 minutes until bottom side is browned, flip, then 10-15 minutes to finish. Crispy AF.

  21. #5871
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    Quote Originally Posted by Dantheman View Post
    Russets, cut thick.

    Mix 3 tbs cornstarch with 1/2 cup cold water. Cook whisking constantly until it just thickens and looks a bit like cream cheese frosting. Whisk in 1/2 tsp baking soda (aids browning). Coat fries thoroughly with the cornstarch glop.

    Arrange on an oiled sheet pan, then into the oven at 450. Cook about 30 minutes until bottom side is browned, flip, then 10-15 minutes to finish. Crispy AF.
    Damn ok.

    I think I'm gonna make this tomorrow. Might cook lamb at the same time. Sounds delicious.

    Sent from my Pixel 6 Pro using Tapatalk

  22. #5872
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    Quote Originally Posted by BFD View Post
    after all that frying can you strain the tallow and reuse it? I make fish and chips about once a week and always end up throwing out the oil. Would be nice to be able to reuse.
    We typically don't keep the oil but by the time we're done with our night of frying it's pretty spent anyway. This year I left the fryer on the counter for a week and cooked another round of fish and chips and a 2nd batch of donuts. I'd probably experiment with how long you can use the fat for before it's totally used up but we really only deep fry once a year so it doesn't really make sense to get too miserly about it.

  23. #5873
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    Doughnuts AND fish and chips in the same oil? Ewwww.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  24. #5874
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    Quote Originally Posted by oftpiste View Post
    Doughnuts AND fish and chips in the same oil? Ewwww.
    Scottish cuisine.

    Quote Originally Posted by Downbound Train View Post
    And there will come a day when our ancestors look back...........

  25. #5875
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    Quote Originally Posted by Dantheman View Post
    Russets, cut thick.

    Mix 3 tbs cornstarch with 1/2 cup cold water. Cook whisking constantly until it just thickens and looks a bit like cream cheese frosting. Whisk in 1/2 tsp baking soda (aids browning). Coat fries thoroughly with the cornstarch glop.

    Arrange on an oiled sheet pan, then into the oven at 450. Cook about 30 minutes until bottom side is browned, flip, then 10-15 minutes to finish. Crispy AF.
    Saving this, sincere thanks!

    Mexican meatball soup. I swear they're in there somewhere

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