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Made in us
Growlin' Guntrukk Driver with Killacannon





Italy

 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.

That's a staple in our household as well for picnics or a light lunch if we're going to have a heavy dinner. If you want to make it healthier we usually slice up a few persian cucumbers and tomatoes to go with it and sometimes a handful of pistachios. If you've got any Thyme growing in the garden a spring or two of leaves adds a nice bit of flavor to the cucumber and the oil.
   
Made in gb
Ridin' on a Snotling Pump Wagon






Regard!


   
Made in gb
Ridin' on a Snotling Pump Wagon






Chicken Madras underway tonight. Pre-ground spices for now, but must get a spice grinder sometime so I can do it all proper.

It turned out really well! Not quite restaurant quality, but far better than a jarred sauce. Will definitely be making it again, as it was pretty simple.

Onion, three garlic cloves, thumb of ginger and three chillis (I used green Birdseye) in a blender to a rough paste.

Fry it off for a bit until nice and softened, then bung in half teaspoon coriander powder, teaspoon each of Cumin and Turmeric, two teaspoons hot chilli. Toast it a couple of minutes, then in with four diced chicken breasts.

Get some colour on the chicken, before adding a decent pinch of salt and 400g tin of chopped tomatoes. Then let it simmer on a low heat for 30 minutes. It should be covered, but my sauce was a bit thin, to took the lid off for the last 15 minutes.

Absolutely beautiful end result!

This message was edited 1 time. Last update was at 2021/09/02 17:08:45


   
Made in gb
Ridin' on a Snotling Pump Wagon






Kind of hoping there’s a Texan reading this….as I’m looking for a proper proper proper Chilli recipe.

Have crockpot, want to cook chilli. Possibly to go on Chilli Cheese Dogs….

   
Made in us
Did Fulgrim Just Behead Ferrus?





Fort Worth, TX

 Mad Doc Grotsnik wrote:
Kind of hoping there’s a Texan reading this….as I’m looking for a proper proper proper Chilli recipe.

Have crockpot, want to cook chilli. Possibly to go on Chilli Cheese Dogs….


I live in Texas, but I was born in Michigan, so I may be the best person to answer this. My first choice for chili on a hot dog would be a good Michigan-style coney sauce made from ground/minced beef heart.

If you just want chili for eating on its own, ground beef or any cheap cut of beef for stewing will work. And now you'll get as many different opinions as there are people in Texas. My personal preference with chili is stew meat, diced tomatoes, diced onions, and a good chili powder or chili seasoning mix. Proportions all to taste and personal preference. Good luck!

"Through the darkness of future past, the magician longs to see.
One chants out between two worlds: Fire, walk with me."
- Twin Peaks
"You listen to me. While I will admit to a certain cynicism, the fact is that I am a naysayer and hatchetman in the fight against violence. I pride myself in taking a punch and I'll gladly take another because I choose to live my life in the company of Gandhi and King. My concerns are global. I reject absolutely revenge, aggression, and retaliation. The foundation of such a method... is love. I love you Sheriff Truman." - Twin Peaks 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Is that literal beef heart, or the name of a particular cut?

   
Made in us
Dakka Veteran





Large banana peppers + sausage = half a freezer.
[Thumb - IMG_20210907_160400382.jpg]
Peppers.

[Thumb - IMG_20210908_142051432.jpg]
Peppers and sausage.

[Thumb - IMG_20210908_181921864.jpg]
Add red choice of red sauce and mozzarella.

   
Made in fi
Locked in the Tower of Amareo





Shouldn't have looked at the thread! Having started VLC diet again no real food for still about 2 weeks. Looks yummy.

Planning to do simple sausage soup once this is over. Very common(at least in my youth) food in Finland(funnily enough read news article recently how parents these days are so out of touch of what kids like most at school thinking they are roughly same as in their youth and meat features heavily. In fact most of parents favourites generally don't appear and over half the favourite foods for school kids these days don't even include meat...So I don't make any claim about how common sausage soup is THESE days in Finland But it's solid traditional food for my generation ;-) )

This message was edited 1 time. Last update was at 2021/09/10 06:29:16


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






Do you have a recipe for the sausage soup? It’s not something I’ve heard of before, but sounds interesting.

   
Made in fi
Locked in the Tower of Amareo





 Mad Doc Grotsnik wrote:
Do you have a recipe for the sausage soup? It’s not something I’ve heard of before, but sounds interesting.


Alas it's in finnish so needs translation. I'll see what i can do though i suck with food terms in english

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






Fair. Or even point me to an online version. I love comfort food, me. So any soup is definitely tempting,


Automatically Appended Next Post:
Though it’s Curry tonight, I think.\

Got a Scotch Bonnet in, as the other chillis didn’t pack enough heat for my tastes.

This message was edited 1 time. Last update was at 2021/09/10 09:35:47


   
Made in fi
Locked in the Tower of Amareo





Note. This is google translation over which I went over and checked it makes sense(including googling up english ingredient terms to verify they look correct)

Nothing super special Also this is new recipe for me that I found. I haven't done this soup myself ever actually. Only eaten done by others. I only got more creative with cookings this year and so far only meat, chicken and fish soup(so many foods to cook! And it's really hard to make servings for 1 so basically I'm doing about 1-2 meals per week myself. One that shares multiple days, couple VLCD days so no meal needed)

Ingredients
8 solid potatoes
1 parsnip
piece of celery root
4 carrots
1 onion
600 g of sausage
1 liter of broth
1 liter of water
3 bay leaves
10 pieces of whole black pepper
oil for frying
salt
black pepper
pot of fresh parsley

Recipe
Servings: 6
1. Peel and chop the potatoes, parsnips, celery root, carrots and onion. Brown all of above in a large saucepan and then add the broth and water.
2. Season with bay leaves and whole black pepper. Let it boil for about 10 minutes. Remove the crust from the sausage and cut into cubes. Fry in a pan to give the sausage a color and then add it to the soup.
3. Let it boil and check the ripeness of the potatoes. Season as needed. Chop over the finished soup plenty of parsley.

This message was edited 2 times. Last update was at 2021/09/10 09:43:08


2024 painted/bought: 109/109 
   
Made in us
Fixture of Dakka





tneva82 wrote:

...Ingredients....

1 liter of broth
pot of fresh parsley



What type of broth? Or does it not matter?

And how much is a 'pot' of parsley?

CHAOS! PANIC! DISORDER!
My job here is done. 
   
Made in fi
Locked in the Tower of Amareo





 Vulcan wrote:
tneva82 wrote:

...Ingredients....

1 liter of broth
pot of fresh parsley



What type of broth? Or does it not matter?

And how much is a 'pot' of parsley?



Meat broth.

For pot this is what is usually available in finland.

Btw workmate recommended adding cabbage to the mix. Not sure myself. Never been fan of it myself. Cabbage stew was my nightmare as a kid
[Thumb - 6414893388222_kuva1.jpg]


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






Did another Madras this evening. Used a Scotch Bonnet, and it was just the right level of heat. A distinct kick, but not overwhelming the other flavours.

   
Made in fi
Locked in the Tower of Amareo





https://www.google.com/amp/s/www.bbcgoodfood.com/recipes/roast-tomatoes/amp

Workmate showed this and while i'm on vlcd seemed low calory enough to try.

Surprisingly good

2024 painted/bought: 109/109 
   
Made in gr
Rough Rider with Boomstick




I would suggest that the finish soup could get tastier if you were to brown the sausage along with the vegetables. Also maybe add an onion?

You shouldn't be worried about the one bullet with your name on it, Boldric. You should be worried about the ones labelled "to whom it may concern"-from Blackadder goes Forth!
 
   
Made in fi
Locked in the Tower of Amareo





Sausage, potato, brown sauce with onions is actually another common finnish food

First pic of soup, 2nd is brown sauce.
[Thumb - Makkarakeitto.jpg]

[Thumb - makkarakastike.jpg]

This message was edited 4 times. Last update was at 2021/09/13 15:27:37


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






That brown sauce looks amazing!

What I love about National Dishes and Traditional Dishes is their near universal origin as peasant food - the poorest in a given region making something as tasty as possible with as little as possible.

Now don’t get me wrong. A prime cut is good in its own way. But honest hearty folky food simply cannot be beaten.


Automatically Appended Next Post:
Of course the downside is that originating that way means they tend to be calorie dense, as they were feeding people doing labour jobs. If you’ve a more sedentary modern life (oh hai!) you need to make them a more occasional treat if you’re watching your calories.

This message was edited 1 time. Last update was at 2021/09/13 16:23:54


   
Made in fi
Locked in the Tower of Amareo





 Mad Doc Grotsnik wrote:
That brown sauce looks amazing!

What I love about National Dishes and Traditional Dishes is their near universal origin as peasant food - the poorest in a given region making something as tasty as possible with as little as possible.

Now don’t get me wrong. A prime cut is good in its own way. But honest hearty folky food simply cannot be beaten.


Automatically Appended Next Post:
Of course the downside is that originating that way means they tend to be calorie dense, as they were feeding people doing labour jobs. If you’ve a more sedentary modern life (oh hai!) you need to make them a more occasional treat if you’re watching your calories.


Not sure can it be called national dish(it comes originally from sweden actually) but another common quick meal in finland: Fried potatoes, onions, sausage mixed and ketchup in.

At least my generations knows it well Super common when you don't have time to do anything fancy.

Eggs and pickles also common additions to the food. Everything small cubes.

This message was edited 2 times. Last update was at 2021/09/15 08:02:21


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






I’m seeking a recipe. And it’s garlic Broccoli.

I love garlic.

I love democracy.

I love Broccoli.

I’m thinking it might prove a simple, healthy and well tasty lunch. Not to mention cheap.

Any ideas or recommendations?

   
Made in ca
Pustulating Plague Priest






I learned lately that eggs might be considered vegetarian if they are unfertilized. This will help expand the cooking repertoire considerably, because tempeh is proving to be a rather dreadful replacement.

Is there any way of telling at the grocery store whether or not eggs have been fertilized?

 Mad Doc Grotsnik wrote:
I’m seeking a recipe. And it’s garlic Broccoli.

I love garlic.

I love democracy.

I love Broccoli.

I’m thinking it might prove a simple, healthy and well tasty lunch. Not to mention cheap.

Any ideas or recommendations?


I tried cooking those as an experiment a couple of times. No definitive recipes here, but it goes really well if you cook it with butter rather than oil. If you feel so bold as to try it for a dinner side, it goes really well with BBQ. There’s a restaurant up here that serves ribs with garlic mashed potatoes and garlic broccoli. It’s a match made in heaven.

This message was edited 2 times. Last update was at 2021/09/16 02:53:57


Faithful... Enlightened... Ambitious... Brethren... WE NEED A NEW DRIVER! THIS ONE IS DEAD!  
   
Made in us
Fixture of Dakka





 SkavenLord wrote:
I learned lately that eggs might be considered vegetarian if they are unfertilized. This will help expand the cooking repertoire considerably, because tempeh is proving to be a rather dreadful replacement.

Is there any way of telling at the grocery store whether or not eggs have been fertilized?


By and large, they're in the supermarket instead of being hatched to grow chickens.

No, I'm serious. In egg farms the hens don't have any access to roosters unless they are specifically being bred. And not all egg farms breed their own hens.

CHAOS! PANIC! DISORDER!
My job here is done. 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Starting to fall into a weekly dinner pattern, and it’s pretty nice.

Curry twice (made from scratch)

Pasta twice (out of a packet. Probably could make from scratch, but can’t be bothered)

Burgers

Chilli and Rice

Fish Cakes and Chips (probably the “naughtiest” meal due to the chips).

Lunches tend to be a bowl of cereal, or bread with eggs some way. All tying into my exercise and gym related health kick. Not looking to get buff or marathon fit, just being more conscious and that.

   
Made in ca
Pustulating Plague Priest






 Mad Doc Grotsnik wrote:
Starting to fall into a weekly dinner pattern, and it’s pretty nice.

Curry twice (made from scratch)

Pasta twice (out of a packet. Probably could make from scratch, but can’t be bothered)

Burgers

Chilli and Rice

Fish Cakes and Chips (probably the “naughtiest” meal due to the chips).

Lunches tend to be a bowl of cereal, or bread with eggs some way. All tying into my exercise and gym related health kick. Not looking to get buff or marathon fit, just being more conscious and that.


Nice to have a pattern. It seems a lot of the kinds of food you mentioned can be prepared in different ways. Hope you’re getting that variety in there!

Glad to see I’m not the only one who likes rice paired with their chili too. Do you prepare the rice as a side dish, or do you put them both together in a bowl?

Faithful... Enlightened... Ambitious... Brethren... WE NEED A NEW DRIVER! THIS ONE IS DEAD!  
   
Made in us
The Marine Standing Behind Marneus Calgar





Upstate, New York

I’m also a rice and chili guy, although corn bread is always welcome. I make it separately, but they get mixed in the bowl pretty well.

I also make sweet cornbread, not savory, and put beans in my chili, so probably can’t be trusted on the subject.

   
Made in fi
Locked in the Tower of Amareo





Got finally to make sausage soup.

Compared to recipe reduced potato&sausage(for which i used two different flavours. Cheese and chili) and added half a cabbage.

Yummy. Kid me was studid for not eating soups.
[Thumb - IMG_20210924_113501.jpg]


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






I may have shared this or a similar video before.




But I love this sort of video. Sadly all too few people just sort of learn how to home cook in this age of ready meals and take out.

Now there’s no snobbery here about ready meals and take out. You eat what you want on the budget you find acceptable. Your eating habits are none of my business.

But this rather irregular series is golden. It shows easy, cost effective, but not necessarily traditionally healthy ways to feed your family on a budget, with a minimum of skill and kitchen equipment.

When the recipes and ingredients are this accessible, I can only hope it provides support and encouragement to those who don’t have the easiest time making the monthly ends meat.

   
Made in gb
Longtime Dakkanaut





Oxfordshire

 Mad Doc Grotsnik wrote:
Did another Madras this evening. Used a Scotch Bonnet, and it was just the right level of heat. A distinct kick, but not overwhelming the other flavours.

If you love a madras then this is the one I've been making for about 25 years. My first ever cooking book and I haven't found a madras that beats it yet (though I've found a few Indonesian rendang that come close). Strong coriander taste and you can adjust the heat level with more or less birds eye chillies. A lot of "Britishised" (? I'm going with that word!) curry houses make every curry a runny gloop of sauce and meat. This one is like a fairly dry stew. Top tip: cook it then freeze it for 2 days. Heaven knows why, but the flavour is amazing after it's been frozen.
https://drive.google.com/file/d/1MSkYFQQ_bXm_2066WRSlN3VmYm28cqdT/view?usp=sharing
It's from the book "Curries" by Manisha Kanani and it ought to be renamed "Curries for idiots", because it's a great gateway into south Asian cooking (and everyone should buy it for the jalfrezi recipe alone - so easy and so satisfying!).

Also, when you get a spice grinder, have a crack at the Hairy Bikers Tikka Masala. When you get the hang of making your own masala mixes this is a really rewarding dish.
https://drive.google.com/file/d/1MOzX8DzjQaeMO5diM-OWIV1geggUidey/view?usp=sharing
In fact, just grab the Hairy Bikers Great Curries book - they don't pretend to be authentic but they manage to get a good variety of recipes without the need for too many hard to get ingredients. The kebab recipes are lush.
The Tikka looks like a lot of ingredients, but if you're serious about cooking then you should look at the list and laugh - a man's spice rack is his castle (or something like that).

This message was edited 4 times. Last update was at 2021/09/24 18:45:41


 
   
Made in gb
Ridin' on a Snotling Pump Wagon






Hey, I might enjoy my food, like cooking it from scratch, with kitchen gadgets, have a beard and have more than enough hair for a man bun, but Hipster I am not, for none of it is done in irony!

Thank you for the links, I shall check it out!


Automatically Appended Next Post:
Also, beef curry! How unexpected! Like, genuinely.

This message was edited 1 time. Last update was at 2021/09/24 18:53:49


   
 
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