Love pork. Love curry. But curried pork... not for this kiddy. I don't think it's the right meat - chicken, lamb, some fish (monkfish is good), or vegetables, but not pork or beef.
It wasn't Tandoori it was a vindaloo...cooking down the malt vinegar was to overpowering....pork belly curry was nice....out of 500gram pork belly I can make 3 meals....one left to go..
Out of a 7kg pork belly I can make a lot of bacon. At least it seems like a lot until I start giving it to my fellow cooking enthusiasts, then I'm left wondering why I have so little bacon left in my fridge.
I have an old fridge that requires a temporary defrost and the pork belly was the last to go until empty....if I put 7kg of meat in it I'm afraid the door would not shut.....
Strange. I think pork is the best curry meat as it retains a lot of its natural form and flavor in curries, amplifying flavors and textures rather than succumbing to the curry.
I suppose when I think of curry, I think of "anglicised Indian" curry which tends to be cooked with lots of ghee and/or cream so pork is just too rich. Plus that part of the world is predominantly Muslim/Buddhist/Hindu so if any meat is allowed it isn't pork or beef (c: I can see pork working with oriental curries. as for what am I cooking tonight - have made chicken seekh kebabs and bunged a few chicken thighs in the oven whilst they were cooking. Lettuce, garlic with yoghurt and mayo, chilli sauce from a bottle and bing - dinner
I shall have a full English breaky for dinner today....eggs,smoked bacon, Lincolnshire sausage,tinned tomatoes with an English muffin and lashings of brown sauce....hp or daddy.....Aldi own brand is all I have in my sauce cupboard.
Sansho tsukudani. You know that electric hum that you get from Szechuan food? This is a paste made from a similar pepper from Japan, simmered with sake, soy sauce, vinegar, and sugar. It's a condiment, but the peppers are in season now so time to make it.
Our Guatemalan nanny introduced us to guisquil, which I guess is better known as chayote. It's...really just a pretty plain-tasting squash. Cool name, though.
I made italian herb chicken with a home made roasted tomato sauce topped with mozzarella. -sighs- Im disappointed it didnt come out as flavorful as i wanted it. Its hit or miss when i make this. Sometimes it comes out AMAZING.... Other times, too salty. So i cut back the salt. Now the chicken is just... Bland. My dad and brother are visiting me for the first time since the start of the pandemic, i believe,and will get here tomorrow so i increased the amount of food. I made too much of this bland chicken mess... Ugh. Im embarrassed...
My Japanese wife taught me how to make spaghetti sauce. I make it regularly now, following pretty much the same pattern every time. Usually it's pretty good, sometimes I hit a home run, but other times it's just crap and I don't know why!!!!!!!!!!
Usually has to do with reducing the sauce to the perfect consistency. Too much and you can an overly chucky sauce with all the flavor bled out. Too little and you have a puddle. Usually people over do it. Also, timing on the spice additions really matter.
I think my problem was doubling the recipe. Im use to cooking for just myself and my husband. Instead of doubling the salt, i held back quiiiiiiiiite a bit
Wait, whut? I put the spices in when I'm sautéing the onions. Or when I'm just burbling everything along. Or when I brown the meat. Or something like that. Which spices do you mean? Is red wine vinegar a spice? How about Worchestershusterflustershire sauce? That last dab of Scorpion Pepper Tabasco? Dammit, this is the meal I don't have to think about, and now I find there are rules.
Worchestershusterflustershire sauce is a basic food group, isn't it? Sugar, bacon grease, green chili, chocolate, and Worchestershusterflustershire sauce.
Curry rice. Found a new brand of powder curry roux, so I'm doing this one without a lot of my usual "upgrade" tricks. I feel I owe it to the manufacturer to see how they intended it to taste before I start messing around with it.
1 # sausage browned to hell in a cast iron skillet. Deglaze with white wine, kill heat, scrape every last bit of fat you can find. Saute one small diced onion in your sauce pan. Add at least four gloves of garlic when the onion turns translucent. Then add the sausage from the skillet and all that deglazed fatty goodness. Add a healthy amount of white wine to make a liquid mixture. Drop heat, go do something else for 30-40 minutes. Like make meatballs. Once your base reduces to a crude oil sludge add your tomatoes. I use four #10 cans. Add a shitload of salt. Don't skimp. Pepper and crushed red to taste. Bring that shit to a boil and drop heat to just above flameout. Cook it down for at least 2 hours (4-6 inches). Spike with basil 30 mins before serving. It's really only for the nose.
Somewhere a year or two upthread I shared my recipe. You advised me not to drain the meat but otherwise approved. It's just that I get very uneven results. Also, my version is about 30 minutes, chopping board to table. I just don't have time to do it "right. "
