Made pasta carbonara. Drained off too much of the water, so my eggs scrambled rather than getting creamy. Still tastes good although it looks weird.
Conveyor belt sushi. * **
* Ok, this is really plates for 3 people.
** But it's the second set of plates we went through. The waitress took the first stack before we could get it as high as someone's head.
* Ok, this is really plates for 3 people.
** But it's the second set of plates we went through. The waitress took the first stack before we could get it as high as someone's head.
Natchitoches Meat Pies and boudin. Winter is happening outside (it's snowing in East Texas) and this just sounded grand.
Day 2 of Wasabi's cooking mishaps. I'm not good with the grill. That's Aussie's cooking arena, not mine. But tonight, he and Lily were getting home late, plus traffic was awful, so I decided to fire up the grill. The burgers took forever. We didn't even get to put hot dogs on because the coals were dying. I suck at BBQ. :/
No, you suck at grilling. They're entirely different things. Maybe you're better at BBQ?
--Patrick
I look forward to the pedanticness that will surely result from the conversation of what is or is not BBQ vs Grilling.
Don't feel bad, a lot of people suck at grilling. Take me for example, I can cook a ribeye to medium rare with a crispy exterior almost every time with a stove, but with a grill, I turn meat into jerky.
I've never been great with charcoal cooking, either. But once we switched to a propane grill, [yes, all the Hank Hill jokes] it got a lot easier. There was still a learning curve, but I think I've got it down now.
It's fairly cut and dried. Grilling is fast cooking. BBQ is slow cooking. When you "grill something real slow," that's called BBQ. You can grill on a barbecue, and you can BBQ on a grill. Nobody confuses boiled beef with pot roast.I look forward to the pedanticness that will surely result from the conversation of what is or is not BBQ vs Grilling.
--Patrick
Dave
Staff member
So most of our pots & pans are packed away. I have to make dinner tonight & Friday night (I've got a gig Thursday so we'll be fed, & my wife will just eat a sandwich). I have no idea what to make. The grill is out of propane (Damn it, Bobby!) and we can bake in the oven, but that's about it. We had pizza Monday and Stouffer's bake last night.
Any ideas that DON'T require a lot of money and takes almost 0 cooking stuff to make?
Any ideas that DON'T require a lot of money and takes almost 0 cooking stuff to make?
When we were in the same situation we lived off of bagged salads, peanut butter toast, and the occasional sandwich. It ain't glamorous, but it gets the job done.
Buy a box of frozen fish, and some frozen fries, and some aluminum foil. Do it all in the oven (put the foil on BEFORE pre-heating, or make "trays" of foil if you want to put it in after, but pre-measure that while cold). Boom, fish & chips, no cleanup!
If you have cookie sheets, you'd be surprised what you can do in the oven. Roasting vegetables can really do the trick. If you have even ONE frying pan and/or pot, your number of possible meals skyrockets.
I'm currently at a steak restaurant. If you divide your steak by cut, that's good. If you divide them by cut and race, that's really good. If you divide them by cut, race, weeks of dry aging, and have waiters capable of explaining the difference of taste I can expect between a Charrolay or Galloway filet pur and why I should have one at a different cuisson than the other, you're doing great.
I've eaten at 2 star Michelin restaurant's several times, but I can't remember the last time I ate this good - and it it's without a doubt the best steak I've ever, ever had. I'm looking at a €200+ bill for the two of us and money is really tight right now, but it is worth it. I mean, a food orgasm still counts if you're just drooling, right?
I've eaten at 2 star Michelin restaurant's several times, but I can't remember the last time I ate this good - and it it's without a doubt the best steak I've ever, ever had. I'm looking at a €200+ bill for the two of us and money is really tight right now, but it is worth it. I mean, a food orgasm still counts if you're just drooling, right?
I lament that sometimes the very best food is not accessible. By that I mean that the best cheesecake I've ever had (bar none) is in North Sydney, NS. Not worth 4 hours each way. And the best Risotto (by a WIDE margin) was on St. Pierre.
At least I live in a decent-sized city that has some kickass restaurants now. I miss the few favourites elsewhere, but the quality in Greater Halifax is excellent if you know where to look.
At least I live in a decent-sized city that has some kickass restaurants now. I miss the few favourites elsewhere, but the quality in Greater Halifax is excellent if you know where to look.
To expand on Eriols idea.
Julienne some carrots, a hand full of green beans for every mouth to feed. Put it on some foil. Place some salmon with the skin side up on top and spread a layer of green pesto (storebought is all right) on the skin. Sprinkle on some crushed garlic,salt and pepper.
Drizzle with olive oil.
Bunch up the foil so it will look like a Hersheys kiss,preventing the oil from spilling.
Throw it into the oven at 180C and bake for around 25 minutes.
homemade chicken tikka masala. No pics. It's in my belly. Next up, chicken korma.
Recipe?
I don't know what Tin uses, but my wife is Indian, and she likes the ATK recipe:
http://www.madeinmykitchen.com/2013/09/atk-chicken-tikka-masala.html
The Indian cooks will do some techniques a bit different:
-toast the spices whole in a dry pan and then crush/grind
-cook the spices with the ginger/garlic paste in the oil ahead of tomatoes
-cook the tomato sauce until the oil separates from the tomato at the edge of the pan - the tomato sauce should also be crimson by the end
-In India, at least where I have been the tikka sauce is not sweet, and the tikka meat or paneer is charred and cooked in a tandoor and then put in the sauce - broiling works too.
Thank you! Point of clarification, if I may. Your third point, about cooking time for the tomato sauce, do you mean from this step:
Is that the point at which Indian cooks would continue to cook the sauce until the oil separates out at the edges of the pan, and then they would add cream? Or do they add the cream first, then cook longer? In all of my experience, once the cream goes in, any further caramelization (and deepening of sauce color) you were going to get is done, but I haven't cooked much Indian food.
It does take around 15 minutes for this to happen. Just keep stirring it, and don't have the heat too high, and watch the edge of pan where the tomatoes touch the pan. That's where it's easiest to see it.
We always put in cream or usually just whole milk off heat at the very end with some fresh cilantro.
Also, to clarify, my wife does put sugar in her gravies, just not so much that it tastes sweet. She puts a pinch of sugar + salt when she caramelizes onions, and she puts a bit of sugar in the tomato-based sauces too.
If you haven't made tikka masala before, the ATK recipe works well. Here is another nice recipe for egg butter masala. I've made it with chicken and egg. http://www.bongcookbook.com/2013/02/egg-butter-masala-or-egg-malai-masala.html
My brother hates cilantro. We used to give him grief about it until we found out there is a genetic basis for it. Oops.
It's so ubiquitous in Indian cuisine, I'd like to know if that allele is prevalent in the Indian population.
Hey now, shaming people for their genetics is a time-honored tradition that needs to die!
--Patrick