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

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Lunch today.

Pate, a much bigger portion than expected
Chicken, chorizo in a mascapone sauce with rigatoni, very nice but again more than expected so sadly didn't finish it all.

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So the menu was typically what you'd find in an Indian "Curry House", but not a tsp of curry powder in sight!
Samosas with tamarind chutney; Rogan Josh (slow-cooked lamb in a yoghurt , garlic, ginger and onion sauce, with two masalas); ChickenTikka Masala (marinated chicken with yoghurt and tomato sauce); Basmati rice; Mung Dal; Aloo Saag (spinach & potatoes) and a whole pile of fresh naan. Green Mango chutney, Beetroot & Tamarind chutney and Chettinad Garlic Pickle.





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Naan straight from the oven.jpg Table set Phils birthday.jpg
 
karadekoolaid said:
So the menu was typically what you'd find in an Indian "Curry House", but not a tsp of curry powder in sight!
Samosas with tamarind chutney; Rogan Josh (slow-cooked lamb in a yoghurt , garlic, ginger and onion sauce, with two masalas); ChickenTikka Masala (marinated chicken with yoghurt and tomato sauce); Basmati rice; Mung Dal; Aloo Saag (spinach & potatoes) and a whole pile of fresh naan. Green Mango chutney, Beetroot & Tamarind chutney and Chettinad Garlic Pickle.





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I don't know much about Indian food, but I remember watching something about it and the guy saying that the powder stuff you buy in stores and that some restaurants use is not "real" curry when making that kind of food, rather just a "shortcut".
 
Puggles said:
I don't know much about Indian food, but I remember watching something about it and the guy saying that the powder stuff you buy in stores and that some restaurants use is not "real" curry when making that kind of food, rather just a "shortcut".
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Yep, that's true and it's all the fault of the British. :laugh: :laugh: "Curry Powder" has a mysterious past, but the most likely origin in Colonial India, when some Colonel-in-chief asked his batman to make some spice mix to take back to England.
India produces thousands of tons of curry powder each year; and exports it all.Real Indian food involves a judicious mixture of individual spices, created for each dish, and the use of garam masala, ("warm spice mix") which is part of traditional Indian food.
The chicken dish I made involved 4 spices; the lamb dish, more than 10. Spices are ingredients which exalt the flavours of the main ingredients, rather than smother them in an indiscriminate mix.
 
Puggles said:
I don't know much about Indian food, but I remember watching something about it and the guy saying that the powder stuff you buy in stores and that some restaurants use is not "real" curry when making that kind of food, rather just a "shortcut".
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That reminds me that I just made a small batch of chili powder. I need to post up a recipe. Homemade chili powder has a lot more flavor than the store-bought stuff. Plus, you can choose your own blend of dried peppers to use. Making it is pretty easy, too.

CD
 
When life gives you potatoes…make potato salad. I’ve been making dinners where I make potato wedges or cut them into french fries, and there’s always plenty left over. This time, I intentionally made too many. The potatoes were baked in the oven, coated with bacon grease. They had a lot of flavor to them, more than you would have had with boiling potatoes.

I added hard-boiled eggs, yellow mustard, celery, green onions, mayo, some buffalo sauce, and dill pickles and hot peppers that I had pickled previously.

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I finished it with a dusting of smoked paprika. I usually hate potato salad, because it’s usually just potatoes and mayo, and not much else. But, I really liked this.

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rascal said:
Not what I made today but I did get 4 shocked pauas/abalone. Swapped with a friend who dives for them.
He and his wife love my preserves.
Pickled gerkins/ pickles
Tomato sauce
Mint sauce
Tomato relish.
medtran49 I know you and craig are divers. What would they be worth in US$ ?

Russ
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No idea. Abalone are only found off the Pacific coast and were heavily regulated a few years ago because of over fishing per a friend there who used to dive for them before he had a massive heart attack a couple years ago. We're on the Atlantic coast.

ETA: I looked at the web site of a fish monger I ordered some west coast oysters from previously.

Abalone must be out of season now as they show out of stock. But the price was $35 USD the last they were in stock and descriptor is

Our Abalone are shipped LIVE, and sold by the each, approx size 1/4 pound and approx. 3" in length.

Darn, I thought the stone crab claws were expensive at $30 a pound!
 
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Oh, baked spaghetti (that’s not really baked, so I don’t know why they call it that) from the freezer, bread and butter on the side, and some raw vegetables with homemade buttermilk dip.
 
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