wasted Posted March 27, 2017 Share Posted March 27, 2017 (edited) I didn't do it. I just did regular prawns in mayo and ketchup. I did the classic with paprika, shook it on there and the whole thing flew out. So I had dipping sauce powder type stuff as well. It wasn't the greatest meal I ever prepared. Maybe I'll marinade the prawns in gin next time. Edited March 27, 2017 by wasted 2 Quote Link to comment Share on other sites More sharing options...
Whiskey Rose Posted March 29, 2017 Share Posted March 29, 2017 On 2017-03-15 at 6:40 PM, Gracii Guns said: @Whiskey Rose thanks! I've drank plenty of rhubarb gin before but never made it! Looking forward to the first tasting. It's almost time! 2 Quote Link to comment Share on other sites More sharing options...
wasted Posted March 29, 2017 Share Posted March 29, 2017 Made a chicken curry last night. Ate the left overs with garlic bread for lunch. Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 29, 2017 Author Share Posted March 29, 2017 8 hours ago, wasted said: Made a chicken curry last night. Ate the left overs with garlic bread for lunch. that sounds really yummy i am not that good with making Indian food, last thing i did was this kind of faux chicken tandoori recipe from a Laurie Colwin cookbook where you smear it with yogurt and spices and then bake it. i love her books ( both cookbook and novels ) and she inspired me to do gingerbread at Christmas but this was just meh. the na'an bread i got from the bakery was yummy though! Quote Link to comment Share on other sites More sharing options...
wasted Posted March 29, 2017 Share Posted March 29, 2017 6 hours ago, AxlsFavoriteRose said: that sounds really yummy i am not that good with making Indian food, last thing i did was this kind of faux chicken tandoori recipe from a Laurie Colwin cookbook where you smear it with yogurt and spices and then bake it. i love her books ( both cookbook and novels ) and she inspired me to do gingerbread at Christmas but this was just meh. the na'an bread i got from the bakery was yummy though! I think you need a tandoor oven clay pot thing to really make tandoori chicken? I've got the powder I throw it on things. With yogurt it's close. But really indian is easy. Fry butter, onion with packet of sauce then throw in chicken, add tin of tomatos. If it's Korma add coconut milk not tomotoes. One thing I realised is dont add vegetables or water otherwise it goes too watery. Also adding cream at end can make it like the restaurant. But still the pros do it better. Rspecially tandoori chicken. Packet of Chicken Tikka from Morrisons I'm the master. Curry is easy it's meant to be I think. But Somosas and onion bajis are impossible. So garlic bread, salad. And spaghetti if you're a garbage person. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 29, 2017 Author Share Posted March 29, 2017 (edited) 7 minutes ago, wasted said: I think you need a tandoor oven clay pot thing to really make tandoori chicken? I've got the powder I throw it on things. With yogurt it's close. But really indian is easy. Fry butter, onion with packet of sauce then throw in chicken, add tin of tomatos. If it's Korma add coconut milk not tomotoes. One thing I realised is dont add vegetables or water otherwise it goes too watery. Also adding cream at end can make it like the restaurant. But still the pros do it better. Rspecially tandoori chicken. Packet of Chicken Tikka from Morrisons I'm the master. Curry is easy it's meant to be I think. But Somosas and onion bajis are impossible. So garlic bread, salad. And spaghetti if you're a garbage person. yeah that's why i said a faux tandoori chicken. unfortunately i don't own a tandoor oven. but Laurie Colwin was such a great food author, so sad she passed in her 40's. she was always talking hot lime pickles and things that intrigued me. the thing is i bought some mixture of Indian spices and it was awful! and expensive. maybe i need to take a course in Indian cooking...or just go back to the Indian restaurant i went to Edited March 29, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
wasted Posted March 30, 2017 Share Posted March 30, 2017 Depends what sauces you use. I think some restaurants use Patak's or Sharwoods. I guess you can make them from scratch. But the packets have some gluten or thickeners. I made a Madras but I think I need a Vindaloo. I like Tikka for sandwiches. It's not realy authentic to choose styles but as a rough guide. Pshwari nan, the coconut nan is good. The main thing is the Indian places around here are expensive. I can make one and get 10 Kingfishers for the same price. 1 Quote Link to comment Share on other sites More sharing options...
soon Posted March 30, 2017 Share Posted March 30, 2017 Really happy to discover this thread! I like to make palak paneer at home and a simple version of a coconut curry (store bought curry powder reinforced by what ever I have around), but I shy away from the rest of Indian Cuisine at home. Im impressed you two go for it! I get almost all my bread on the outside, I only make pita, naan, pizza and the occasional hot dog/ hamburger bun. But this naan recipe is really working for me. I find it really straight forward and its quick. I love that it cooks in skillet and you can char it if you want and let the bubbles break open. Thats one of my favourite things in the kitchen actually. And its really easily scaled to suit needs. First time I made it was because yogurt was about to expire:) My first time on this thread so sorry if I'm missing anything on etiquette or other wise. Including: should I be posting original recipes, or is the below recipe from a web site cool? 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt http://www.food.com/recipe/naan-203261 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 30, 2017 Author Share Posted March 30, 2017 5 minutes ago, soon said: Really happy to discover this thread! I like to make palak paneer at home and a simple version of a coconut curry (store bought curry powder reinforced by what ever I have around), but I shy away from the rest of Indian Cuisine at home. Im impressed you two go for it! I get almost all my bread on the outside, I only make pita, naan, pizza and the occasional hot dog/ hamburger bun. But this naan recipe is really working for me. I find it really straight forward and its quick. I love that it cooks in skillet and you can char it if you want and let the bubbles break open. Thats one of my favourite things in the kitchen actually. And its really easily scaled to suit needs. First time I made it was because yogurt was about to expire:) My first time on this thread so sorry if I'm missing anything on etiquette or other wise. Including: should I be posting original recipes, or is the below recipe from a web site cool? 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt http://www.food.com/recipe/naan-203261 it's perfect! thanks so much for posting 1 Quote Link to comment Share on other sites More sharing options...
wasted Posted March 30, 2017 Share Posted March 30, 2017 6 hours ago, soon said: Really happy to discover this thread! I like to make palak paneer at home and a simple version of a coconut curry (store bought curry powder reinforced by what ever I have around), but I shy away from the rest of Indian Cuisine at home. Im impressed you two go for it! I get almost all my bread on the outside, I only make pita, naan, pizza and the occasional hot dog/ hamburger bun. But this naan recipe is really working for me. I find it really straight forward and its quick. I love that it cooks in skillet and you can char it if you want and let the bubbles break open. Thats one of my favourite things in the kitchen actually. And its really easily scaled to suit needs. First time I made it was because yogurt was about to expire:) My first time on this thread so sorry if I'm missing anything on etiquette or other wise. Including: should I be posting original recipes, or is the below recipe from a web site cool? 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt http://www.food.com/recipe/naan-203261 as I live in the ghetto there's a lot of muslim restaurants that make nan like stuff outside. They are basically just frying bread. It's 3 for a dollar. So basically it's yogurt that gives it that fluffy consistency. Pita bread is okay substitute. Tonight I'm doing pork chops with apple and brie sauce. I fry brie and apple together. Little bit of lemon/mustard. Twist of pepper. Quote Link to comment Share on other sites More sharing options...
soon Posted March 30, 2017 Share Posted March 30, 2017 I made roast beef last night and this is the gravy I like to make: - All drippings including any garlic, onion, veg debris and the marinade that was cooked with it. (Marinade: pressed in is paprika, back pepper corn, sliced garlic. Bath is balsamic, soy, prepared mustard, Worcestershire, water and blood, few grains of smoked sea salt. Cooked on carrots, onions and potatoes) - bone broth, preferably beef, sometimes chicken - also use some to deglaze roast pan while still hot and add that goodness - cubed, boiled potatoes and lots of the starchy water. Keep any additional starchy water incase you decide to add it too. - smaller carrot pieces from roast - maca powder - turmeric powder - horseradish powder - sea salt - fresh cracked black pepper - paprika - nutmeg - worchesershire sauce. - all amounts are the consensus of the muse and the pantry (but the above is my typical order of most to least) - should be plenty of liquid to simmer down, the potatoes will thicken, no flour in this one. Add water or starchy water to extend cook if desired. - once reduced to a thick consistency, and potatoes have disintegrated, blend well and strain. - or since Im cooking for one, I use only small amount in moment, cool down and refrigerate un-blended stuff to build flavour over night. - i personally strain it though a tamis leaving it smooth, almost like its been piped. but many enjoy it just blended well with some basic sieve action. - I make enough to have lots fresh and also freeze some in ice cube tray. gravy makes many things even better. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 31, 2017 Author Share Posted March 31, 2017 20 hours ago, soon said: I made roast beef last night and this is the gravy I like to make: - All drippings including any garlic, onion, veg debris and the marinade that was cooked with it. (Marinade: pressed in is paprika, back pepper corn, sliced garlic. Bath is balsamic, soy, prepared mustard, Worcestershire, water and blood, few grains of smoked sea salt. Cooked on carrots, onions and potatoes) - bone broth, preferably beef, sometimes chicken - also use some to deglaze roast pan while still hot and add that goodness - cubed, boiled potatoes and lots of the starchy water. Keep any additional starchy water incase you decide to add it too. - smaller carrot pieces from roast - maca powder - turmeric powder - horseradish powder - sea salt - fresh cracked black pepper - paprika - nutmeg - worchesershire sauce. - all amounts are the consensus of the muse and the pantry (but the above is my typical order of most to least) - should be plenty of liquid to simmer down, the potatoes will thicken, no flour in this one. Add water or starchy water to extend cook if desired. - once reduced to a thick consistency, and potatoes have disintegrated, blend well and strain. - or since Im cooking for one, I use only small amount in moment, cool down and refrigerate un-blended stuff to build flavour over night. - i personally strain it though a tamis leaving it smooth, almost like its been piped. but many enjoy it just blended well with some basic sieve action. - I make enough to have lots fresh and also freeze some in ice cube tray. gravy makes many things even better. this sounds absolutely fantastic! do you use fresh nutmeg? and oh yes gravy rocks Quote Link to comment Share on other sites More sharing options...
soon Posted March 31, 2017 Share Posted March 31, 2017 1 hour ago, AxlsFavoriteRose said: this sounds absolutely fantastic! do you use fresh nutmeg? and oh yes gravy rocks Thanks, i like it; stumbled on the foundation of it while trying to replicate a soup my neighbour brought me Last night I tossed it with beef, perogy dough tagliatelle and sour cream for riff on stroganoff I wish I used fresh nutmeg! I would love too. Thats a future up grade to my kitchen for sure. I do spring for high quality ground nutmeg though. Do you use fresh, what kind grinder do you use? 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted March 31, 2017 Author Share Posted March 31, 2017 fresh! i am big on fresh herbs and spices. i lucked out and found three bottles on sale so i bought them! i use a micro grater. oh the aroma! so glad you posted this, i am stoked! 1 Quote Link to comment Share on other sites More sharing options...
wasted Posted March 31, 2017 Share Posted March 31, 2017 I have a mint plant. That's about as far as I go. It's useful Mojitos and lamb. Mint sauce is easy. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 33 minutes ago, wasted said: I have a mint plant. That's about as far as I go. It's useful Mojitos and lamb. Mint sauce is easy. fresh mint is awesome. all fresh herbs are. i learned this from a chef when i worked in wholesale produce and it's true. there is a product i use sometimes if i can't get fresh, i use a product called garden gourmet which is much better than dried but i still like chopped ( or julienned ) fresh herbs best. Quote Link to comment Share on other sites More sharing options...
Whiskey Rose Posted April 1, 2017 Share Posted April 1, 2017 I love mojitos too and planted mint in my veggie garden for just that purpose...umm, big mistake...years later I am still pulling out yards and yards of mint roots..those suckers are long! 1 Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 I have a perennial herb garden and am looking forward to eating from it and expanding it this summer! Nothings beats fresh herbs! I wish I could grow mint and mint sauce would be incredible to make, but mint plants spreads to much and neighbouring gardens dont like that. Ive been growing some scallions and thyme in my window over the winter too. I also grew my own paprika last season. I grew a few varieties and the dried blend is so much better then anything Ive ever bought 2 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 (edited) 33 minutes ago, soon said: I have a perennial herb garden and am looking forward to eating from it and expanding it this summer! Nothings beats fresh herbs! I wish I could grow mint and mint sauce would be incredible to make, but mint plants spreads to much and neighbouring gardens dont like that. Ive been growing some scallions and thyme in my window over the winter too. I also grew my own paprika last season. I grew a few varieties and the dried blend is so much better then anything Ive ever bought you are so awesome! i killed my thyme plant but i adore fresh thyme, sage, basil...basically everything except tarragon idk why. and i learned the hard way to really chop rosemary pretty fine and not over do it. and not to use the woody stems Edited April 1, 2017 by AxlsFavoriteRose Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 38 minutes ago, Whiskey Rose said: I love mojitos too and planted mint in my veggie garden for just that purpose...umm, big mistake...years later I am still pulling out yards and yards of mint roots..those suckers are long! Yeah, for me it was lemon balm. Its still popping up randomly around the garden from one half season I tried it out Almost feeling like its time to start the gardens here in Ontario! Well, other then the snow where I am. Im hoping for some lovage, asparagus and rhubarb early spring 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 On 3/29/2017 at 5:19 PM, wasted said: Depends what sauces you use. I think some restaurants use Patak's or Sharwoods. I guess you can make them from scratch. But the packets have some gluten or thickeners. I made a Madras but I think I need a Vindaloo. I like Tikka for sandwiches. It's not realy authentic to choose styles but as a rough guide. Pshwari nan, the coconut nan is good. The main thing is the Indian places around here are expensive. I can make one and get 10 Kingfishers for the same price. every place save for a few are pretty reasonable because they have to compete with the casino restaurants Quote Link to comment Share on other sites More sharing options...
Whiskey Rose Posted April 1, 2017 Share Posted April 1, 2017 Just now, soon said: Yeah, for me it was lemon balm. Its still popping up randomly around the garden from one half season I tried it out Almost feeling like its time to start the gardens here in Ontario! Well, other then the snow where I am. Im hoping for some lovage, asparagus and rhubarb early spring Ok, I'm not the only one to make that mistake then haha. Snow here too yesterday ..it will be a little while yet lol. I see people ditch hopping all the time for wild asparagus.. Quote Link to comment Share on other sites More sharing options...
soon Posted April 1, 2017 Share Posted April 1, 2017 7 minutes ago, AxlsFavoriteRose said: you are so awesome! i killed my thyme plant but i adore fresh thyme, sage, basil...basically everything except tarragon idk why. and i learned the hard way to really chop rosemary pretty fine and not over do it. and not to use the woody stems well, thats very kind of you to say! Thanks. I love em all those too. I really like tarragon myself. My dried tarragon from last year is being rationed very slowly until more is available! I hope to grow rosemary this season, but I need to master your chops to cut it - I struggle with that. sadly none of the many types Ive basil I've tried out in my garden has worked. Sage pesto is great, but less versatile I find. I like to cook a sprig or rosemary in the pan with steak as seen on many cooking shows. Got me thinking of doing the same with a whit pine sprig this year. 1 Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 3 minutes ago, soon said: Yeah, for me it was lemon balm. Its still popping up randomly around the garden from one half season I tried it out Almost feeling like its time to start the gardens here in Ontario! Well, other then the snow where I am. Im hoping for some lovage, asparagus and rhubarb early spring oh i love fresh asparagus! there is actually a brick built in planter that the previous owner made especially for it but i would end up killing it! are you a chef? Quote Link to comment Share on other sites More sharing options...
AxlsFavoriteRose Posted April 1, 2017 Author Share Posted April 1, 2017 1 minute ago, Whiskey Rose said: Ok, I'm not the only one to make that mistake then haha. Snow here too yesterday ..it will be a little while yet lol. I see people ditch hopping all the time for wild asparagus.. never had wild asparagus or white asparagus. i have had fiddlehead ferns but they were not what i expected at all but in asparagus sesaon i go wild. i make a very simple asparagus soup that's pretty yummy Quote Link to comment Share on other sites More sharing options...
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