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Mad Doc Grotsnik wrote:

chaplaingrabthar wrote:I like just about any 'ethnic' food, the spicier the better, whether it be Thai, Mexican or Indian, whatever.

Unfortunately, due to my beliefs, I can't eat pork products or shellfish so my options are somewhat limited here if I want BBQ places.

No Bacon? What kind of sadistic deity do you follow????

God of the Jews? God of the Muslims? Certain divisions of Christianity I guess also, since it's pretty clear in the book of Leviticus that prawns and pepperoni are off limits.

**sidenote, I bloody love seafood, fresh fish and shellfish is amazing, no offence to them what can't eat it**

chaplaingrabthar wrote:

Frazzled wrote:No no that leaves beef, turkey, ham, and chicken. You're good.

That one's a pork product, so is out. Just like bacon is out :(

Woops another derp derp moment brought to by Frazzled, eating delicious animals since 'Ought 3 (1803 that is)

LunaHound wrote:
When i want to try new recipes i find these 2 most helpful:

Korean food in da house! Luna, you are most enlightened.

Having married into a Korean family, I get to eat some pretty good $hit. Heh. Even if you aren't into most of it (personally, I eat almost everything), I can't imagine any non-vegetarians not liking going out for Korean BBQ. Grilling marinated meat right at your table and leaving the restaurant reeking of BBQ...MMMMM.

Said this before in another thread, but I don't get the attraction to Indian food and most curries. They're okay, I guess, but I could live 1000 lifetimes without eating it and never miss a thing. Complete ambivalence.

I know it's a bit of a Brit thing. Is it really that much better over there? Or is it the only alternative you have to your native cuisine?

gorgon wrote:Said this before in another thread, but I don't get the attraction to Indian food and most curries. They're okay, I guess, but I could live 1000 lifetimes without eating it and never miss a thing. Complete ambivalence.

I know it's a bit of a Brit thing. Is it really that much better over there? Or is it the only alternative you have to your native cuisine?

Good sir, whilst in the fair capitol city of Washington, I did stop at a 'genuine Engerlund pub' called the Elephant and Castle. That place was gak (my beloved Abbot Ale for $10 for a fething can...). The worst thing about that place was the curry.

For it was not curry, it was made by someone who has never eaten a curry. It was a salsa like thing, you were given the option of chicken or lamb curry and this was, when it was delivered, due to the fact the meat was cooked seperate to the salsa like thing. It was also lacking the flavour called CURRY. It was half cold and the rice it was served with was fused together into a solid mass. I had asked if it was hot or not and so, to be helpful, the mexican kitchen staff, who had never eaten a curry, simply shook the tabasco bottle over the whole mess extra hard.

It is truly better over here, you are missing out. We have the same problem over here with mexican food in reverse.

My favorite food in the whole world is the bacon cheeseburgers from Paul's, a little drive-in just on the other side of the river from my house. Do they do anything special to them? NO!!! That's why I like them. You don't screw around with an established classic.

gorgon wrote:I know it's a bit of a Brit thing. Is it really that much better over there? Or is it the only alternative you have to your native cuisine?

it's a helped by a fairly large pakistani and indian population, almost 4 percent of the uk (and almost 50 percent in london). Compared to americas 0. something. But we have chinese and all the rest of it like the US. Just not the ten thousand different burger chains.

And there is more to it than just 'Curry'

You've got Rogan Josh, Korma, Madras, Vindaloo, Jalpino, Tandoori, and thats just the ones off the top of my head.

All different flavours, all different heats. Some with sauce, some served dry. You can have it with Pilau Rice or Plain Rice, then there's the decision of Poppadums or Naan (I always have both on account of being a big fatty fatfat) or even a Paratha!

So much choice, all of it good good good!

I know of a resteraunt near me which serves over fifty varieties of curry, and that's not just all the standard ones with either chicken, lamb, prawns etc. Fifty unique different curry recipes.

For all thos who like a good old British recipe
Steak & Ale Casserole

500g-1kg lean beef, Braising is good)
1 Onion
1 Large carrot
6 Medium sized closed cap mushrooms
3 Sticks Celery
1 Pint English Ale

Cut the beef into cubes roughly an inch square
Chop the vegetables roughly, i tend to do this roughly as it looks nice and rustic
Heat a large frying pan and add some olive/vegetable oil
Brown the beef, when browned add the onion and fry.
heat oven to 180 degrees
Add the beef/onions to a casserole dish then add the vegetables, ale and some seasoning, a bay leaf or 2 works quite well in this as does a good glug of worcester sauce.
make sure that the meat/veg is almost covered by the liquid add some water or alittle red wine if not also add a stock cube.
Cover and put in the oven for two and half hours.
Remove and serve, goes well with roasted veg and potatoes.

I don't understand the British love of Indian food. I think it must be because I just haven't had any good Indian Food. My wife happens to be east Indian, and I can't stand her Indian food...Yuck. It makes me wonder how authentic the British Indian food is. I hear that our American Chinese food isn't "real" Chinese in the sense that it is prepared differently for us, than real Chinese people would eat it.

Anyway.... I have had bad Chinese food and awesome Chinese food. Like I said, I wonder if I have just had only the bad Indian food, or maybe the Americanized Indian restaurants haven't caught on to the Britishized Indian food yet.

I love good Mexican and Chinese food and I love the heat as well, so I would have thought that I would also like Indian food, but not yet.

Also nothing is better than a dozen buffalo wings done right, where they are not soggy and chewy... but hot and crispy.

Nectar I tell ya....Nectar.


GG

gorgon wrote:Grilling marinated meat right at your table and leaving the restaurant reeking of BBQ...MMMMM.

HELL YEAH

generalgrog wrote:I hear that our American Chinese food isn't "real" Chinese in the sense that it is prepared differently for us, than real Chinese people would eat it.

We have the same problem here, kinda, you can get good Chinese food but its different from Chinese Chinese food I hear.

I think it's the same over here, the same with indian food, chicken tikka massala was made i heard because some guy complained that there was no tomato sauce for his chicken so they just made some spicy sauce and gave it back, and it sort of stuck.

generalgrog wrote:I don't understand the British love of Indian food. I think it must be because I just haven't had any good Indian Food. My wife happens to be east Indian, and I can't stand her Indian food...Yuck.


GG

blackmail material on generalgrog- check

Your soul belongs to me now boy...

Vulkan77 wrote:I think it's the same over here, the same with indian food, chicken tikka massala was made i heard because some guy complained that there was no tomato sauce for his chicken so they just made some spicy sauce and gave it back, and it sort of stuck.

Very almost!

Legend has it, the customer ordered his Tikka, and when it arrived, was surprised to find it a dry dish. He asked the Waiter if he could have a sauce for it. The Chef's obliged, using Campbell's Tomato Soup as a base. The dish became wildly popular. I think Glasgow claims that one. Birmingham has a claim to a different Curry (Madras perhaps?)

Certainly Vindaloo was the Chef's revenge on racist buttholes who abused the staff and then demanded the hottest thing on the menu.

Which oddly kind of leads to this...

Ahh the legendary vindaloo. (lit) Indian for mouth burning gristle ordered by drunk macho idiots.

You want the food of drunk macho idiots? Sir, I give you Phall, which is made from Scotch Bonnets/Habaneros. Apparently the name was derived from the word pahllus.

Interesting nobodies brought up Kebabs yet

MeanGreenStompa wrote:Good sir, whilst in the fair capitol city of Washington, I did stop at a 'genuine Engerlund pub' called the Elephant and Castle. That place was gak (my beloved Abbot Ale for $10 for a fething can...). The worst thing about that place was the curry.

See, I wouldn't order curry at the Elephant & Castle. We have Indian restaurants owned by Indian people here. I just think it's "meh." Now, it could be that they're adjusting their menu/recipes for an American palate. Totally possible, although I also see Indian people dining there. Maybe it's just the best of a bad lot for them, I dunno. Anyway, it happens with other stuff here, especially with Mexican food. But I even ate at a Korean restaurant that served kind of fast-foody Americanized Korean food -- not fusion, but a watered-down version of the original. And although I'm not Korean or even Asian, I was half-ready to stand up and yell "YOU CALL THIS KOREAN?!?" to the restaurant's Asian owners, LOL.

It is truly better over here, you are missing out. We have the same problem over here with mexican food in reverse.

I accept that as a distinct possibility.

whatwhat wrote:I know of a resteraunt near me which serves over fifty varieties of curry, and that's not just all the standard ones with either chicken, lamb, prawns etc. Fifty unique different curry recipes.

See, I'm afraid I would think of it as fifty varieties of meh. Nothing I've experienced to this point has told me that Indian food has any place in my life.

generalgrog wrote: I don't understand the British love of Indian food. I think it must be because I just haven't had any good Indian Food. My wife happens to be east Indian, and I can't stand her Indian food...Yuck. It makes me wonder how authentic the British Indian food is.

I wonder if something about Indian food hits the British palate in a particular way. I mean, I don't really know anyone as crazy about Indian food as the Brits (almost universally) seem to be. Possibly the British version of Indian food is actually better than the original, I dunno. It's a puzzle to me.

I hear that our American Chinese food isn't "real" Chinese in the sense that it is prepared differently for us, than real Chinese people would eat it.

Yeah, I've had Chinese friends introduce me to more authentic Chinese food at better restaurants. It's not all General Tso's chicken or some variant thereof like American Chinese food. I'm no expert on authentic Chinese food by any stretch, but it seems like a very varied cuisine. Which you'd expect, given that China's such a friggin' huge place.




Automatically Appended Next Post:

Mad Doc Grotsnik wrote:Interesting nobodies brought up Kebabs yet

I have friends that own a Turkish restaurant and I've come to have a fine appreciation for a simple doner kebab.

For me, meat has to be "meat" in other words regular ole muscles. I will not touch "guts", including hearts (yeah I know the heart is a muscle.. or at least It think it is), liver, kidneys or whatever. The only exception would be sausage with "natural casings".

That being said, I like hot dogs and I love scrapple, but only if it's sliced thin and fried crispy.

Pizza is one of my favorite foods of all time, and there's enough pizza places around here that I could have it every day and never get bored. I firmly believe that anything sweet like Pineapple should never, ever, ever, ever be places on a pizza under any circumstances. Unless maybe if you're about to throw it in the trash.

I love "soul food" and american souther stuff. I love ribs, and understand that mud butt is a necessary evil. I like my ribs to be smoked for a long time and the meat should be falling off the bone. I like em drenched in a good, thick, homemade style BBQ sauce or at least have a bucket of it to dip.

I also love chicken wings. Note I didn't say Buffalo wings or hot wings. There's so many ways to make em, and they're all good. Here's how I make my grilled wings:

If you have full wings, cut em into 3 pieces. Throw away the little thin tip so all you have is the middle section and the mini drumstick parts. Put em in a bowl and coat with olive oil. Sprinkle liberally with sea salt, cracked black pepper, onion powder, garlic powder and a little chili powder. Just eyeball it so it looks good. Then, mix it all around (get your hands dirty, it won't mix right with a spoon). Then season some more. Mix again, season again. That oughta do it.

Fire up your grill and get it going good. Charcoal is best but gas works well too. Use a low heat and make sure it's all heated up good. Spread your wings out evenly on the grill or as close to your hot spots as possible. Turn them every 5 minutes or so. They generally take about 15 minutes for cheapy small frozen style wings or 20-25 for jumbo wings. Basically if they look done, they probably are. The skin should be crispy in most areas (not burnt).

when they're done and still hot, toss in a bowl with your favorite sauce. A good bbq sauce or wing sauce like Anchor Bar's sauce. But, they're also awesome sauceless too.

gorgon wrote:We have Indian restaurants owned by Indian people here. I just think it's "meh."

Really? ok.

gorgon wrote:See, I'm afraid I would think of it as fifty varieties of meh. Nothing I've experienced to this point has told me that Indian food has any place in my life.

Really? ok.

gorgon wrote:I wonder if something about Indian food hits the British palate in a particular way. I mean, I don't really know anyone as crazy about Indian food as the Brits (almost universally) seem to be. Possibly the British version of Indian food is actually better than the original, I dunno. It's a puzzle to me.

Ok?

gorgon wrote:I have friends that own a Turkish restaurant and I've come to have a fine appreciation for a simple doner kebab.

...and it all became clear.

Honestly kebabs must be the fowlest thing on this earth, only edible when you're pissed off your head. And no wonder when they are made out of meat which sits there for weeks in a sweaty take out as they cut more and more off it, until they get to the stuff right at the back which has been there for months, looooovely. Whatsmore it's been reheated then left to sit, time and time again. A sure fireway to multiply bacteria and make food taste like gak. No ty.

whatwhat wrote:
Honestly kebabs must be the fowlest thing on this earth, only edible when you're pissed off your head. And no wonder when they are made out of meat which sits there for weeks in a sweaty take out as they cut more and more off it, until they get to the stuff right at the back which has been there for months, looooovely. No ty.

That isn't generally what kebabs are made of in America. Here the word is more of a reference to a method of service/cooking than any specific type of meat.

gorgon wrote:
I wonder if something about Indian food hits the British palate in a particular way. I mean, I don't really know anyone as crazy about Indian food as the Brits (almost universally) seem to be. Possibly the British version of Indian food is actually better than the original, I dunno. It's a puzzle to me.

They can taste the days of empire.

I didn't mention any specific type of meat.

whatwhat wrote:I didn't mention any specific type of meat.

Sure you did, crappy meat. Here kebabs can be made out of anything (as in not the scraps of a a large roast), and usually aren't made from bad meat. That's reserved for burgers.

k well most kebabs here are made like this...



in the traditional greek way.

That's how we make gyros, our kebabs look like this.



Also, kebab is a Turkish word, not Greek.

That's not a doner kebab.

Gyros are the closest thing we have to doner kebab in most places.



Doner kebab isn't common here. If you say kebab in America most people will add 'shish' in their minds.

Most people in Britain, when they say kebab, mean doner kebab. Not the skewr thingies. Gorgron stated clearly he liked "doner kebabs" so that's what i thought we were talking about. ftr they are too completely different kettles of fish.

This is the food topic, so I'm going to ask.

Has anyone else had sheep's cheese? It's great!

More than likely. I quite like my Cheese me.

Oh, if you haven't, you must try a Bacon and Brie sandwich.

Get the Bacon (proper British style Bacon mind) nice and crispy, whilst letting the Brie come up to temprature.

Butter your (white) bread, and apply sauce to taste (Brown works best).

Then put it all together in the general sandwich method, and scoff.