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Made in gb
Executing Exarch





London, UK

You'll find it very difficult to go back once you've started making your own curry from scratch. I keep a jar or two in my cupboard for lazy nights but I've actually not touched them in months as I prefer making my own, generally as they're healthier, tastier, and cheaper (over time).

Good luck! I recommend buying your spices from Asda or an Asian food shop as you get scalped for tiny amounts of spices in traditional supermarkets.

This message was edited 1 time. Last update was at 2021/03/31 18:59:33


   
Made in gb
Ridin' on a Snotling Pump Wagon






Yeah, there’s a really good world food shop just up the road. It’s fantastic in there!


Automatically Appended Next Post:
I do need to remember I’ve got Kiwi fruits in the fridge for my smoothies.

Need to use them before I lose them!

This message was edited 1 time. Last update was at 2021/03/31 21:44:46


   
Made in us
Shadowy Grot Kommittee Memba






 Mad Doc Grotsnik wrote:
Curry out of a jar tonight, but I did add extra veggies in the form of an onion and two small bell peppers.

I swear I haven’t eaten this well in years. I’m working on my portion control (such as not scoffing all the curry, so tomorrow is another curry night), and making a conscious effort to eat more fruit and veg.

Next up I’ll get a spice grinder, so I can better make curry from scratch. The recipes don’t call for a lot of salt, but of course it’s pretty prevalent in sauce jars. So for the sake of £35 and a bit more effort, I can further cut down my sodium intake. I mean, I still use salt in my cooking, of course I do. But I’m not using excess salt, nor an excessive amount when eating. And to quote a certain supermarket, every little helps.

And as I had curry tonight, and am having it again tomorrow, my usual Friday night take away might be postponed.


Oh man, I love me a scratch made katsu curry. Had a ramen place with the best curry rice I ever tasted at the old location of my work, and when we were moving I asked the lady who ran the place (who I had probably spent hours talking to at that point, it was a little hole in the wall place) if I could have the recipe, and it is one of the best things I know how to make.

Saute a diced onion, 1tbsp minced garlic and diced carrots in butter in your soup pot and fry diced potatoes and mushrooms in a frypan alongside, once they're caramelized add flour to make an oniony roux, add miso paste and 3 cups of water, 1tbsp honey, 1tbsp curry powder, 1tsp garam masala, 2tbsp curry powder. Mix in the potatoes once they're good and crispy and pour it over rice and maybe some panko fried meat or tofu if you're feeling fancy. it is so so good.

"Got you, Yugi! Your Rubric Marines can't fall back because I have declared the tertiary kaptaris ka'tah stance two, after the secondary dacatarai ka'tah last turn!"

"So you think, Kaiba! I declared my Thousand Sons the cult of Duplicity, which means all my psykers have access to the Sorcerous Facade power! Furthermore I will spend 8 Cabal Points to invoke Cabbalistic Focus, causing the rubrics to appear behind your custodes! The Vengeance for the Wronged and Sorcerous Fullisade stratagems along with the Malefic Maelstrom infernal pact evoked earlier in the command phase allows me to double their firepower, letting me wound on 2s and 3s!"

"you think it is you who has gotten me, yugi, but it is I who have gotten you! I declare the ever-vigilant stratagem to attack your rubrics with my custodes' ranged weapons, which with the new codex are now DAMAGE 2!!"

"...which leads you straight into my trap, Kaiba, you see I now declare the stratagem Implacable Automata, reducing all damage from your attacks by 1 and triggering my All is Dust special rule!"  
   
Made in us
Fixture of Dakka





 Mad Doc Grotsnik wrote:
Next up I’ll get a spice grinder, so I can better make curry from scratch. The recipes don’t call for a lot of salt, but of course it’s pretty prevalent in sauce jars. So for the sake of £35 and a bit more effort, I can further cut down my sodium intake. I mean, I still use salt in my cooking, of course I do. But I’m not using excess salt, nor an excessive amount when eating. And to quote a certain supermarket, every little helps.


Salt is a necessary nutrient for survival. But packaged and processed food almost always adds too much salt to everything, which we all know comes with it's own health problems. Which is why cooking from fresh is more healthy than using prepackaged and processed foods. Now if only we all had the TIME for it...

CHAOS! PANIC! DISORDER!
My job here is done. 
   
Made in gb
Lord of the Fleet






London

So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.
   
Made in us
Decrepit Dakkanaut





 Valkyrie wrote:
So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.



If you have the time for it, do a google for Terry Crews' Mac and Cheese (Mac and Jeezy) . . . Then go as crazy as you please with cheese, as my family absolutely loved the recipe straight up the first time, but as a "base" we liked it more when we added our own variety of cheeses.
   
Made in fi
Locked in the Tower of Amareo





New cuisine for me. Feta cheese with olive oil, seasonings and honey surrounded by cherry tomatoes cooked in oven. Served with pita bread and added some more tomatoes and salad.

Scary amount of calories but guess i can afford it. Scale showed today 117.1 which is new record since 18.1(131.8 then).
[Thumb - IMG_20210402_125326.jpg]


2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






 Ensis Ferrae wrote:
 Valkyrie wrote:
So I'm off to a Covid-legal BBQ with a couple of friends on Saturday, hoping to impress with my cooking skills. Looking through my trusty Oh Cook! book I'm doing sticky buffalo wings with a honey mustard marinade. Anyone know anything else I could put together to really impress? I'm pretty proud of my cooking abilities so want to show off a bit.



If you have the time for it, do a google for Terry Crews' Mac and Cheese (Mac and Jeezy) . . . Then go as crazy as you please with cheese, as my family absolutely loved the recipe straight up the first time, but as a "base" we liked it more when we added our own variety of cheeses.


Just watched the video. Certainly seems a lot easier than farting around with the bechamel. Might give that a go for one of my RPG sessions.


Automatically Appended Next Post:
tneva82 wrote:
New cuisine for me. Feta cheese with olive oil, seasonings and honey surrounded by cherry tomatoes cooked in oven. Served with pita bread and added some more tomatoes and salad.

Scary amount of calories but guess i can afford it. Scale showed today 117.1 which is new record since 18.1(131.8 then).


I’m guessing it’s the Feta that’s packing the calories? Looks like a pretty decent meal!


Automatically Appended Next Post:
In terms of Salad, I don’t think you can whack a Panzella type thing.

Jamie Oliver’s recipe is a good starting point, though I think I’d leave out the anchovies. Certainly never used them in the one I make.

https://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

The red vinegar and capers give it a beautiful taste, especially if your tomatoes are sweet. I also add in a diced cucumber for crunch, which I don’t bother peeling because I like the skin, just make sure it’s well washed.

This message was edited 2 times. Last update was at 2021/04/02 19:27:21


   
Made in fi
Locked in the Tower of Amareo





Feta, olive oil, honey. Aka main 3 ingredients. Besides tomato and salad remove those and you are left with just pepper and chili oh and garlic

This message was edited 1 time. Last update was at 2021/04/02 20:49:47


2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Quick shop to stock up for the weekend.

Going for another Madras (I really do love my curry you know!). Also got Chicken Wings and Prawns for more air fryer goodness.

   
Made in gb
Mad Gyrocopter Pilot





Northumberland

Wor lass had a go on the bread machine we bought (or brood machine as it's apparently called in Dutch...) worked like a treat. Considering the price of GF bread and that you can't get a damn thing on NHS England prescription it's a game changer.

When I went to uni at Leicester, I got some proper experience in making curries and because there's so many shops about it was fairly cheap too. Spice grinder or a simple pestle and mortar is definitely the way to go. As well as cooking down the spices first in the pan before adding anything else. Also it turned out I'd been cooking rice wrong the whole time too. Leaving it to rest after cooking makes the world of difference.

One and a half feet in the hobby


My Painting Log of various minis:
# Olthannon's Oscillating Orchard of Opportunity #

 
   
Made in fi
Locked in the Tower of Amareo





Tried korean chili cabbage today. Sauce could be used for others but not fan of this combination.

2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Is that a dish distinct from Kimchi?

Forgot to get instant Mash on my shop today, so gonna nip back. Got some Chicken Kiev’s in the freezer from a proper butcher, so need to get some peas and mash to go with them.

I know some might frown at instant mash, but for someone living on their own, Smash is pretty great. Just need to add real butter and a splodge of full milk or cream to get something perfectly edible. And it keeps a long time, which is useful in itself.


Automatically Appended Next Post:
Also, can anyone recommend a recipe/method for doing baby back ribs in the oven?

I’ve been iffy on ribs due to poor quality Spare Ribs when I was a kid. The sauce always tasted amazing, but the meat was always tough and gristly.

Given I’ve overcome a similar prejudice to Chicken Wings, I reckon Ribs are the next up.

One assumption, I’ll get the ribs themselves from a reputable Butcher, so can have them trimmed pretty much however.

Also accepting sauce recipes, but as ever I won’t insist on your family recipe. That somehow feels disrespectful to me.

This message was edited 1 time. Last update was at 2021/04/03 18:58:13


   
Made in fi
Locked in the Tower of Amareo





Think lt's different. Have some same ingredients i think but there's separate kimchi recipe in book i was following. Also ate kimchi in japan and that i liked.

One issue of course is i have no measuring standard by somebody who knows how to do this might be just me screwing up something.

Well not every experiment can be success. Have been recently trying plenty of stuff i have literally never eaten in my 38 years of life

Need to come up with new toppings for udons. Meat-mushroom-tofu is good but variety is spice of life

This message was edited 1 time. Last update was at 2021/04/03 21:12:40


2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Sounds good

Think I’ve properly cracked the old chicken wings. And I went for breaded Moroccan Shrimp earlier, served with Lingham’s Chilli Relish.

Both of those are likely to be snack food for gaming sessions in the future. Though I do wonder if I can get an extra basket for the air fryer?

   
Made in it
Perfect Shot Dark Angels Predator Pilot





Sesto San Giovanni, Italy

Spoiler:
Jamie Oliver’s recipe is a good starting point, though I think I’d leave out the anchovies. Certainly never used them in the one I make.

https://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

The red vinegar and capers give it a beautiful taste, especially if your tomatoes are sweet. I also add in a diced cucumber for crunch, which I don’t bother peeling because I like the skin, just make sure it’s well washed.


You've done right! You don't put anchovies in the panzanella and the original recipe includes cucumber for that exact reason.
Just remember that the base tastes of the dish are the tomatoes and the basil, and that it need to soak before being eaten (it's a dish used to consume the stale bread).

I can't condone a place where abusers and abused are threated the same: it's destined to doom, so there is no reason to participate in it. 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Yay! Mumsie Grotsnik taught me right!

And yeah. Whilst I’m perfectly happy to scoff it as soon as it’s prepared, if the flavours are allowed to develop its much tastier.

I’ve made it a few time for Pot Luck type things, and it’s always among the first things to go.


Automatically Appended Next Post:
Though now you mention tomatoes, I must see if the local greengrocers has any. The ones in supermarkets have hardly any taste, especially compared to the ones my Grandad used to grow. Those had an almost herby scent and flavour.

This message was edited 1 time. Last update was at 2021/04/04 20:45:34


   
Made in us
Dakka Veteran





Tonight was sausage stuffed hot peppers, cooked in tomato sauce and covered with mozzarella. These freeze nicely so I normally make a few dozen whenever I find banana peppers of the right size.

[Thumb - IMG_20210403_183508965.jpg]

   
Made in gb
Ridin' on a Snotling Pump Wagon






That looks really good! Any danger you could share the recipe?

And I think I have a Wing problem. Made them for my friend at the weekend, and just ate another kilo’s worth myself for dinner.

The joys of simple food done well, and fairly healthily thanks to the air fryer, my best purchase this year.

Also doing much better at using what I’m buying, so reducing food wastage.

   
Made in fi
Locked in the Tower of Amareo





Blue-cheese/Spinach/mushroom omelet. Today's lunch another new recipe for me.
[Thumb - tmp-cam-7020280509515912325.jpg]


2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Nice combo with the tomatoes.

   
Made in fi
Locked in the Tower of Amareo





Made spicey chicken pasta today. Some pasta, chicken, bell peppers, french cream, red onion, bits of this and that...and recipe called for jalapeno chili.

Well local store had ran out of individual jalapeno, wasn't planning using more in near future, took habanero.

Well let's just say I got spicey food for sure! No complains about lack of spicyness!

Also hit on bit of a cooking accident. Had sliced the chili, put it away. Wash hands. Had to go shop to get ingredient(chicken soap) I had forgotten. Washed hands again. Continue. While cooking the chicken pieces wiped sweat from forehead top of my left eye...

...big mistake. I'm instantly walking around in pain with forehead BUUUUURRNNIIIIING and my left eye flat out shut down incapable of opening up. Flat out no matter how hard I tried it stayed shut burning like hell. Right eye opened up barely giving me SOME sight. What a burn!

Lesson learned: Wear a glove or have something oil based to wash hand after cutting chili(particularly habanero).

Well. At least got good meal out of this pain. Next time with habanero going to be more carefull.

2024 painted/bought: 109/109 
   
Made in us
Dakka Veteran





I have already pulled a few jalapenos out of the garden. The serrenos, my favorite, always take another month to get going.
   
Made in gb
Ridin' on a Snotling Pump Wagon






Habaneros are not to be trifled with.

Once upon a time, for reasons I simply cannot adequately explain, I made a curry with three of them.

Pain. I was eating pain. I will never do that again.

   
Made in fi
Locked in the Tower of Amareo





3? One to this pot that gives me likely 4 meals gives nice taste.

3? You triea suicide or what?-)


2024 painted/bought: 109/109 
   
Made in ca
Pustulating Plague Priest






Been having some trouble finding seitan and wheat gluten. Would be nice to have a meat substitute with a firmer texture for once.

Is there some usual supermarket aisle where they might be stored? I remember spending hours looking for vanilla since it was tucked away in the spice aisle.

 Mad Doc Grotsnik wrote:
Habaneros are not to be trifled with.

Once upon a time, for reasons I simply cannot adequately explain, I made a curry with three of them.

Pain. I was eating pain. I will never do that again.


Thank goodness you didn’t run them on your eyes by accident! Doing it with serranos hurts enough. Goodness knows how it would feel with habaneros.

This message was edited 2 times. Last update was at 2021/07/05 03:02:28


Faithful... Enlightened... Ambitious... Brethren... WE NEED A NEW DRIVER! THIS ONE IS DEAD!  
   
Made in fi
Locked in the Tower of Amareo





Habanero on eyes? That's pretty much what i did. Neighbours probably thought i was trying to imitate lion

2024 painted/bought: 109/109 
   
Made in gb
Ridin' on a Snotling Pump Wagon






I think my eyes would divorce me if that happened.

Today, not so much cooking but the assembly of a tasty and light dinner, because it is stupid hot at the moment.

Ciabatta, Olive Oil with Balsamic Vinegar Dip and a selection of Salami type meats.

It’s not terribly healthy due to the processed meats, but it’s a once every so often treat which takes no time at all to get setup.

   
Made in ca
Pustulating Plague Priest






 Mad Doc Grotsnik wrote:
I think my eyes would divorce me if that happened.

Today, not so much cooking but the assembly of a tasty and light dinner, because it is stupid hot at the moment.

Ciabatta, Olive Oil with Balsamic Vinegar Dip and a selection of Salami type meats.

It’s not terribly healthy due to the processed meats, but it’s a once every so often treat which takes no time at all to get setup.


Haha. The Olive Garden combo? No shame putting something like together to cut cooking time. I’ve used frozen samosas and tortellini as backups when my dinner “experiments,” didn’t work out so well.

Faithful... Enlightened... Ambitious... Brethren... WE NEED A NEW DRIVER! THIS ONE IS DEAD!  
   
Made in gb
Ridin' on a Snotling Pump Wagon






It was a pretty tasty lunch!

Tonight it’s Rump Steak, because I felt like a treat. Nothing fancy being done to the steak, just seasoning with salt and pepper.

   
 
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