Takeaways are getting crafty by adding lots of the cheap elements to an item, means they can put far less meat etc in, I have noticed some of the things I always have, have been packed out with half a tub of onions. However when I order now I tell them that I want it with NO onion, they have no option but to fill the tub. I recently had a Lamb curry which was all bone and no meat, I complained bitterly and now they state that they use bone in the lamb, so that they can say they warned you.
Every time I read that the oldest person in the world has died, I have to do a quick check to see it isn't ME..........
Yup, I've noticed this too with certain local takeaways, particularly the Chinese/Cantonese. Tons of onion and stringy meat.
I make a decent Indian curry (and a pretty good Chinese) but it's just not the same as a restaurant. I dearly wish I had the recipe of my mums old next door neighbour - my step dad had it in the 90's but lost it. He made a balti that was quite simply the best curry I've ever had in my life - it was Michelin-star-level. I doubt he's still around though - he'd be in his late 60's now but used to drink a crate of Special Brew a night so I doubt he even got out of his 50's.
...and this is tonights food, you can tell I have the week off work just because I made real food (Which I felt also required a real plate for a change) :))
It's Morrocan Chicken Sausage Tagine, sounds poncey, and awkward, but was surprisingly easy, and cheap to make.
So Boozey, what's that a sticker or similar saying "good ****" under your table?
I'm also intrigued by that beer - New Belgium Passion Fruit Kölsch. Kölsch is the beer of my hometown Cologne, and I know this specific type is kinda protected so you can't call a beer Kölsch if it is not brewed within a certain distance from the city limits. However today I learned this only applies to the EU, not anywhere outside of it.
The thing under the table is actually a cookbook called The Good Sh*T Cookbook, although I've never made anything from it, seems a bit hipsterish for my tastes. It's the wife's not mine.
…..The beer was actually a little disappointing tbh, but it was one of the last 2 bottles I had leftover from a 12 pack sampler from New Belgium Brewing. The work around on the type of beer is the bumph on the label usually says something like "Kölsch Style ale with fruit and spices". I didn't read the actual label but that's usually the type of crap they write on em'.
Alright, I decided to make burgers again, so I bought a pound of mince on Monday, worked the usual stuff into the meat and made 4 patties - two for a burger on Monday and two for a burger on Tuesday. Also double cheese because why not, lol. Other than that they were pretty ordinary - but very yummy =P~
I've noticed that apparently I make burgers about every two months, however, I bought a marinated pork tenderloin yesterday and I'm going to use that for a burger sometime over the next week :)
Alright, I decided to make burgers again, so I bought a pound of mince on Monday, worked the usual stuff into the meat and made 4 patties - two for a burger on Monday and two for a burger on Tuesday. Also double cheese because why not, lol. Other than that they were pretty ordinary - but very yummy =P~
Looks great as usual but I'm wondering if there aren't some bigger bread/buns for your burgers to use as there is so much stuff in between them ...
At 12cm across the buns are the biggest ones I can find - if I want them bigger I'd probably have to bake them myself and I can never find the time for that. But one slice of tomato instead of three and half the meat would also help making them a bit smaller ... but "next time" as I always say :))
... but I'll make my pork tenderloin burgers smaller. Stay tuned ;)
One can only assume it was from a black plastic microwavable tray, and a tiny portion tipped upside down onto a plate that was way too big for the portion :p
Alright, I decided to make burgers again, so I bought a pound of mince on Monday, worked the usual stuff into the meat and made 4 patties - two for a burger on Monday and two for a burger on Tuesday. Also double cheese because why not, lol. Other than that they were pretty ordinary - but very yummy =P~
Fippen heck - D-fens would not be complaining if he came to your house for lunch. That looks like it would need a forklift just get it to ones mouth. Looks tasty.
(A very late reply to Boozy's May 19th about curries)
I dunno what Walmarts like down where you are mate but ours stocks an impressive range of curry sauces, powders, the separate spice components, even naan bread and about all they **** up on is not stocking Major Greys Mango Chutney which for us, is an essential condiment, we go through pots of the stuff, I put it on cheese sarnies too.
Wally World has whole aisles - one side of - of Indian, Chinese and Hispanic foods actually the last mentioned get an entire aisle to their stuff. Their Coke is just like the original bottles and all. They do some great stuff like dried shrimps which have more flavour and no iodine taste like the frozen ones and weird Spanish varieties of English soul foods such as Ovaltine, condensed milk in much bigger cans and all sorts of stuff you'd see in an English grocers only all in Spanish. Weird. Because of the farming we get a lot of them here .
Anyway my wife is a damn good cook - she's from NYC and a bit of a gourmet - and she makes brilliant curries Also my daughter in law who's Jamaican showed me how to make naan bread from scratch, its dead easy to my surprise
Not an actual saucer, but I just took a good sized blob of Columbian Coffee ice cream, and then smashed a Cadbury's flake to bits, and then rolled the ice cream around in the aftermath.
Boozy is making a curry tonight, even though I work tomorrow, missus Boozy is out of town til' Tuesday, and I'm not so worn out that I can't cook on a work night....Might post some pics later....
Not gonna make a Keema Curry tonight, but in the past I used to make them, and mine were quite good, but I followed this guys recipe once a few years back, and he's one of my fave curry chefs now.
I meant to post up about him a long time ago, but this particular vid for Keema Matar isn't on his channel, it's on Sanjeev Kapoor Khazana, and VAchef. But seriously for good curry recipes check out Chef Harpal Singh's Channel, he has some delicious curry recipes on there....and I mean really delicious! :D
Have a look online for the Hairy Dieters Fiery Beef Madras recipe. It's the easiest curry I've ever made and we have it regularly as the missus and kids love it too. 20 mins to prepare, two or three hours in the oven - just load it with chillies/chilli powder to suit your taste. Tastes amazing and I can be a bit of a curry-snob. Low-cal for a curry too.
I had two friends over on Saturday and I decided to try something new, so I made pheasant burgers.
So I bought a fresh pheasant, carved it up and ended up with 588g. I then put it through the meat grinder along with about 100g of hard butter to increase the percentage of fat in the meat because pheasant is pretty lean. Then I wrapped the burgers in bacon slices to seal the moisture in, instead of just adding it as slices.
I made a lingonberry-chutney, and whipped up a jalapeño mayo and a garlic mayo and used French brie as my cheese of choice. Sliced tomatoes, rocket and brioche buns completed the burger.
I whipped up a third pretty spicy chipotle mayo for the fries. I asked my local burger place if I could have a couple of those alu-thingies for the mayo as it didn't make sense to go out and buy a lot of something I rarely use, lol.
"The Family" :)
I made 4 patties but only used 3 on Saturday. Then I made the last one on Sunday. I had no more lingonberry-chutney or brie, so instead I used 5 slices of aged cheddar (100g) and made some caramelized onions.
All in all I'd say it was very tasty and a success :)
Having said that I'm not making pheasant burgers again. It tasted fine and was certainly different from both chicken and duck, but not particularly "gamey" and not "special enough" to warrant the price of a pheasant which is not exactly cheap.
Yeah "out there" meat is often not a good choice for burgers, because of the price. If I wasn't using beef I'd stick to something like lamb, although I have done Bison before it was quite good, a little richer than regular beef, but that was expensive also, and probably not worth doing often, at least not at home.
Haha! Reminds me remember back in about 2002 when it suddenly got trendy to eat a load of odd meats, like the supermarkets all started selling stuff like like Kangaroo Steak, Ostrich burgers, Buffalo mince, Shark fins, and so on, then the fad died out almost as quickly as it began :))
I cannot understand the fascination with burgers. Horrible bloody things I've only eaten in dire strains such as long distance driving. Don't like bread much, chop meat I use for cottage pie or stuffed peppers and occasionally meat loaf but otherwise, no!
Comments
I make a decent Indian curry (and a pretty good Chinese) but it's just not the same as a restaurant. I dearly wish I had the recipe of my mums old next door neighbour - my step dad had it in the 90's but lost it. He made a balti that was quite simply the best curry I've ever had in my life - it was Michelin-star-level. I doubt he's still around though - he'd be in his late 60's now but used to drink a crate of Special Brew a night so I doubt he even got out of his 50's.
I'd give a lot for that recipe...
https://imgur.com/T6J0aCy
A Couple of burgers I made a few weeks back, nowhere near Sokurah's level but they were tasty anyway :p
https://imgur.com/SH0dgX5
Another one I made not long after, it has bacon on, but I wasn't as avante garde as to use bacon on a Veggie burger :p
https://imgur.com/CLlGfB0
...and this is tonights food, you can tell I have the week off work just because I made real food (Which I felt also required a real plate for a change) :))
It's Morrocan Chicken Sausage Tagine, sounds poncey, and awkward, but was surprisingly easy, and cheap to make.
... it's been a while - perhaps I should make burgers again soon ;)
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
Do you do deliveries? lol
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
I'm also intrigued by that beer - New Belgium Passion Fruit Kölsch. Kölsch is the beer of my hometown Cologne, and I know this specific type is kinda protected so you can't call a beer Kölsch if it is not brewed within a certain distance from the city limits. However today I learned this only applies to the EU, not anywhere outside of it.
…..The beer was actually a little disappointing tbh, but it was one of the last 2 bottles I had leftover from a 12 pack sampler from New Belgium Brewing. The work around on the type of beer is the bumph on the label usually says something like "Kölsch Style ale with fruit and spices". I didn't read the actual label but that's usually the type of crap they write on em'.
I've noticed that apparently I make burgers about every two months, however, I bought a marinated pork tenderloin yesterday and I'm going to use that for a burger sometime over the next week :)
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
Where's your online store ;) :p
... but I'll make my pork tenderloin burgers smaller. Stay tuned ;)
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
- IONIAN-GAMES.com -
Imgur.com is great. That’s what I use.
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
Fippen heck - D-fens would not be complaining if he came to your house for lunch. That looks like it would need a forklift just get it to ones mouth. Looks tasty.
I dunno what Walmarts like down where you are mate but ours stocks an impressive range of curry sauces, powders, the separate spice components, even naan bread and about all they **** up on is not stocking Major Greys Mango Chutney which for us, is an essential condiment, we go through pots of the stuff, I put it on cheese sarnies too.
Wally World has whole aisles - one side of - of Indian, Chinese and Hispanic foods actually the last mentioned get an entire aisle to their stuff. Their Coke is just like the original bottles and all. They do some great stuff like dried shrimps which have more flavour and no iodine taste like the frozen ones and weird Spanish varieties of English soul foods such as Ovaltine, condensed milk in much bigger cans and all sorts of stuff you'd see in an English grocers only all in Spanish. Weird. Because of the farming we get a lot of them here .
Anyway my wife is a damn good cook - she's from NYC and a bit of a gourmet - and she makes brilliant curries Also my daughter in law who's Jamaican showed me how to make naan bread from scratch, its dead easy to my surprise
https://mb.boardhost.com/BikerMike/index.html?1593001131
It was delicious :))
Not gonna make a Keema Curry tonight, but in the past I used to make them, and mine were quite good, but I followed this guys recipe once a few years back, and he's one of my fave curry chefs now.
I meant to post up about him a long time ago, but this particular vid for Keema Matar isn't on his channel, it's on Sanjeev Kapoor Khazana, and VAchef. But seriously for good curry recipes check out Chef Harpal Singh's Channel, he has some delicious curry recipes on there....and I mean really delicious! :D
https://mb.boardhost.com/BikerMike/index.html?1593001131
I wish I had stuffed peppers ready made I'd eat them instead of cooking :))
Have a look online for the Hairy Dieters Fiery Beef Madras recipe. It's the easiest curry I've ever made and we have it regularly as the missus and kids love it too. 20 mins to prepare, two or three hours in the oven - just load it with chillies/chilli powder to suit your taste. Tastes amazing and I can be a bit of a curry-snob. Low-cal for a curry too.
I had two friends over on Saturday and I decided to try something new, so I made pheasant burgers.
So I bought a fresh pheasant, carved it up and ended up with 588g. I then put it through the meat grinder along with about 100g of hard butter to increase the percentage of fat in the meat because pheasant is pretty lean. Then I wrapped the burgers in bacon slices to seal the moisture in, instead of just adding it as slices.
I made a lingonberry-chutney, and whipped up a jalapeño mayo and a garlic mayo and used French brie as my cheese of choice. Sliced tomatoes, rocket and brioche buns completed the burger.
I whipped up a third pretty spicy chipotle mayo for the fries. I asked my local burger place if I could have a couple of those alu-thingies for the mayo as it didn't make sense to go out and buy a lot of something I rarely use, lol.
"The Family" :)
I made 4 patties but only used 3 on Saturday. Then I made the last one on Sunday. I had no more lingonberry-chutney or brie, so instead I used 5 slices of aged cheddar (100g) and made some caramelized onions.
All in all I'd say it was very tasty and a success :)
Having said that I'm not making pheasant burgers again. It tasted fine and was certainly different from both chicken and duck, but not particularly "gamey" and not "special enough" to warrant the price of a pheasant which is not exactly cheap.
My games for the Spectrum: Dingo, The Speccies, The Speccies 2, Vallation, SQIJ.
Twitter: Sokurah
Haha! Reminds me remember back in about 2002 when it suddenly got trendy to eat a load of odd meats, like the supermarkets all started selling stuff like like Kangaroo Steak, Ostrich burgers, Buffalo mince, Shark fins, and so on, then the fad died out almost as quickly as it began :))
https://mb.boardhost.com/BikerMike/index.html?1593001131