Photo of your dinner (Vol 3)
Discussion
Blown2CV said:
illmonkey said:
i'm not usually one for the whole 'that food cannot touch that food' anxiety, but that plate is setting me off for some reason!!Last night we stayed a little late at the pub, so popped into the local supermarket to get some dinner, snack stuff. All of their fridges dead, most of the freezers too. The heat took them out and they had to throw all the food away. So, we ended up with this. I added the mozzarella balls to class it up a bit
Burwood said:
You asked for medium. That’s Blue. I would have sent that back
It's TGI Fridays.The guys are just churning that stuff out without a care in the world.
They probably cook every steak the same, irrespective of the order.
And it's probably a cheap, sinewy cut of beef too. Needs to be medium for sure.
craigjm said:
I would like to know how you make a Korma without milk or cream
Well you don't make korma with milk or cream anyway, usually - it's made with yoghurt. A UK curry-house is likely to use coconut too, though a Korma in the UK is pretty unrecognisable to what my Indian and Pakistani friends make, which doesn't use coconut at all.There are plenty of good non-dairy yoghurts out there now. Mostly coconut based.
Edited by Davos123 on Friday 26th July 19:59
Davos123 said:
craigjm said:
I would like to know how you make a Korma without milk or cream
Well you don't make korma with milk or cream anyway, usually - it's made with yoghurt. A UK curry-house is likely to use coconut too, though a Korma in the UK is pretty unrecognisable to what my Indian and Pakistani friends make, which doesn't use coconut at all.There are plenty of good non-dairy yoghurts out there now. Mostly coconut based.
Edited by Davos123 on Friday 26th July 19:59
^^^^ very nice
I use exactly the same same method and I thinks its about as close as you can get without a tandoor.
Don;t know where I picked it up from but I do a two stage marinate, boneless thighs in salt, lemon, chilli, ginger, garlic paste for 24 hours then tandoori spice mix for 24 hours and then yoghurt added for a further 24 hours. Then make up the sauce a day ahead (I also freeze and vac pac this).
Get the grill stupidly hot and char the chicken, add to the sauce and heat through.
Sounds like a faff but I normally plan a menu for home a few days ahead so no biggie.
I use exactly the same same method and I thinks its about as close as you can get without a tandoor.
Don;t know where I picked it up from but I do a two stage marinate, boneless thighs in salt, lemon, chilli, ginger, garlic paste for 24 hours then tandoori spice mix for 24 hours and then yoghurt added for a further 24 hours. Then make up the sauce a day ahead (I also freeze and vac pac this).
Get the grill stupidly hot and char the chicken, add to the sauce and heat through.
Sounds like a faff but I normally plan a menu for home a few days ahead so no biggie.
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