What did you cook or eat today (November 2023)?

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rascal said:
I didn't know about ostrich? Learn something every day.

Russ
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Very tough hide. Very durable. And it looks great, when properly handled.

Also very off-topic. MG is probably wanting the keys to the mod-copter back from TR.

CD
 
Codfish in the oven with roasted peppers and pumpkin
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And since the oven was working I also made sugar cookies
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Which I enjoyed later with a cup of tea (on my new mug 😍)
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Also made cubes from vegetables scraps
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rascal said:
I'm making a big batch of garam masala.
2 cups cumin
2 cups coriander seeds
1 cup fennel seeds.
Another 20 ingredients. I put cups so you could see the amount is big.
I sell it in small batches. I make good money in this.
150 people will be eating tandoori chicken on Thursday.
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sounds like you're making 1 or 2 kilos of garam masala. Great!
I get demand for garam masala and for curry powder, but it's only usually 1/2 kilo max.
 
I made yet another big ole' pot of my Paniolo (that's Hawaiian for Cowboy) Chili
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(file photo)
I had mine served over that ever present steamed white Rice, DH requested his with Corn Chips.
Next go around, I wanted mine atop some Tater Tots, tons of shredded Cheese, some Sour Cream and chopped Onion :spaghetti:
 
LissaC said:
Another curry from the "660 Curries" book. Once again I am disappointed, this felt a bit lackluster
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Shame looks great. Are they lacklustre for the same reason? ie not enough spice?

Like most of us I tend to roughly stick to the original recipe the first time but if I taste it at the end and it’s just not floating my boat I have a tiny weeny frying pan that I can cook out some extra spices in and add them in to liven things up.

Then I take a fat pencil or pen if I’m annoyed and write on the book (I know sacrilege 😱) exactly what I did to correct it to suit my tastes.
 
SandwichShortOfAPicnic said:
Shame looks great. Are they lacklustre for the same reason? ie not enough spice?

Like most of us I tend to roughly stick to the original recipe the first time but if I taste it at the end and it’s just not floating my boat I have a tiny weeny frying pan that I can cook out some extra spices in and add them in to liven things up.

Then I take a fat pencil or pen if I’m annoyed and write on the book (I know sacrilege 😱) exactly what I did to correct it to suit my tastes.
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I think it's just not my type of curry...I usually like curries that are very dark with a "dense" sauce (like chicken jalfrezi, or chicken karahi - although I feel like curry names are all over the place, and maybe the restaurant where I go uses different names than the original ones. Also, a lot of Indian restaurants here are owned and staffed by people from Bangladesh, not India), and the two curries I tried from the book were too watery. Also the combination of spices wasn't really what I like. I think I prefer curries that have garam masala.
 
LissaC said:
I think it's just not my type of curry...I usually like curries that are very dark with a "dense" sauce (like chicken jalfrezi, or chicken karahi - although I feel like curry names are all over the place, and maybe the restaurant where I go use different names than the original ones. Also, a lot of Indian restaurants here are owned and staffed by people from Bangladesh, not India), and the two curries I tried from the book were too watery. Also the combination of spices wasn't really what I like. I think I prefer curries that have garam masala.
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Good to try these things and get to know what you don’t like, just a bit disappointing when time and money has gone on ingredients.
Sounds like you‘d enjoy a traditional British Curry house.
I’m running for cover now before karadekoolaid turns up 😆
 
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