-
I’ve added a casual chat room to CookingBites as a place for off-topic banter, light conversation, and short-lived chit-chat that doesn’t belong in forum threads. The chat room is informal and lightly-to-not moderated, with messages being temporary, so it’s ideal for friendly back-and-forth that would otherwise derail discussions. Site rules still apply, but there’s no reporting system or expectation of post-by-post moderation - if something becomes uncomfortable, the right response is to step away. If a topic has substance or lasting value, it still belongs in the forums; everything else can head to chat.
What am I making (17)
- Thread starter Yorky
- Start date
Egg and potato salad.
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:18 PM
- Messages
- 16,220
medtran49
Forum GOD!
A fritatta, quiche or omelet. A little obvious but you never know.
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:18 PM
- Messages
- 16,220
Potato and egg curry?
The Late Night Gourmet
Home kook
- Joined
- 30 Mar 2017
- Local time
- 5:18 AM
- Messages
- 5,787
- Location
- Detroit, USA
- Website
- absolute0cooking.com
This seems to be where it's headed. Actually, even just mentioning this makes me want to make one, even if that's not what this ends up being.
Herbie
Legendary Member
Egg and potato dum.
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:18 PM
- Messages
- 16,220
Herbie
Legendary Member
I really must make this. Looks lovely.
Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
- Local time
- 5:18 PM
- Messages
- 16,220
Apparently the knack is to use a pan with a tight fitting lid as the curry itself (excluding the eggs and coriander leaf) is "steamed". Unfortunately my lid is not very tight fitting but the dum doesn't appear to suffer unduly. I normally use Thai hot chillis but I had the cayennes left over from other recent dishes so I used them.