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Made in gb
[DCM]
Procrastinator extraordinaire





Edinburgh, 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


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Last Remaining Whole C'Tan






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


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 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.

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Made in us
Longtime Dakkanaut





 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...

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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.

   
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DCM User





 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
Ye Lord of The End Times (and a good guy)





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]


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Last Remaining Whole C'Tan






 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


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Ye Lord of The End Times (and a good guy)





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


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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.

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Made in gb
Stalwart Tribune





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.

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Made in fi
Ye Lord of The End Times (and a good guy)





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

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Made in gb
Last Remaining Whole C'Tan






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


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Ye Lord of The End Times (and a good guy)





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


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Last Remaining Whole C'Tan






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?

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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).
   
Made in gb
Last Remaining Whole C'Tan






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


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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]

   
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Last Remaining Whole C'Tan






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.

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Made in fi
Ye Lord of The End Times (and a good guy)





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


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Last Remaining Whole C'Tan






Nice combo with the tomatoes.

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