Both look great!
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Both look great!
Lunchtime tomorrow, saturday lunch and unusual one for me but its a request from me nong.
Can you guess
Attachment 90152
I may need more we'll see, had to rescue some ginger from the freezer as i didn't have enough in the fridge.
ok no takers
2 teaspoons of turmeric, one tablespoon of mustard seed, one teaspoon of ground pepper, two tablespoons of garam masala and one and half tablespoons of chili.
Attachment 90153
Heat the mustard seeds in a combination of sunflower and mustard oil
Attachment 90154
Mix the dry spices with water, never fry them before the liquid, if you do its wrong
Attachment 90155
Ready for the rest, i dipped me finger in to test the heat and its hot but may need a little more later, we'll see.
the main event. Its a beef curry, not a madras, not a vindy its just mine. I always use "cheap cuts", or they used to be.
Attachment 90157
top is c800g of shin and below is a 600g lump of skirt. This lot is approx £13. As a nipper it was the cheapest cuts and under £1.50 a pound. Still nearly 1.5Kgs for $15.5 US. The skirt is great and thick cut and i'll cube it about 2 inches, the shin they'd already sliced else i'd have asked for the same but the cut is great as its gelatinous and both really benefit from long and slow cooking in this case in the slow cooker overnight. Its going to be a nightmare waking to the smell of curry :)
Nothing wrong with curry for breakfast
^ I have to leave some for the daughter and her hubby :)
That's gonna be a nice curry!
Mustard oil is a new one for me, shall check it out.
^ lets hope so, its all in the pot now and will slow cook for 7 hours tonight, marinating for 6 hours first.
Attachment 90168
its thickening up like it should, gonna be a good one. 4 hours left before the heat goes on.
Attachment 90170
I'd be tempted to put a couple of spuds in there and some coconut milk.
Btw what time is it served, I'll bring some pompadoms and beer:)
Aside from onions it a veg free zone like it should be. Coconut milk pffft, if you are going to get coconut near a curry it has to be Sri Lankan and then its coconut oil but its smokey.Quote:
Originally Posted by Joe 90
when Ellie arrives tomorrow, i may encourage her for brunch.Quote:
Originally Posted by Joe 90
I have the makings of Momos and am tempted to make some tomorrow too, i can't find my steamer :(
Following Dirks suggestion, i have had to taste it.
Attachment 90198
I don't know about that but its made me nose run.
http://youtu.be/FaDilk9cyuM
This looks the real deal.Quote:
Originally Posted by malmomike77
Disagree with this though. I've rarely met or seen anyone who didn't fry off the dry spices in oil before adding the onions, meat, liquid etc. I know I always do.Quote:
Originally Posted by malmomike77
More than one way to skin a cat though.
Dry fry whole spice and then grind yes. I learnt this in India when i was 18, they added water to the ground dry spices to start the gravy, makes it easier to combine into the curry and doesn't burn the spices.
Interesting. Almost all of the Youtube vids I watch/recipes I read don't do that, but it's probably something that's been lost to convenience and time with the younger generation.Quote:
Originally Posted by malmomike77
I'll give that a go after dry frying them next time.
^ seems the majority do it your way. Its just the way i got taught and it was explained by an indian family i stayed with who's wife was a teacher and spoke excellent English; if you dry fry and grind and then fry again you risk overcooking or burning the spices.
This is always my concern. Due to this, I fried the onions first and then added the cumin seeds, fenugreek, cloves etc as they were browning last time, but your way sounds much better.Quote:
Originally Posted by malmomike77
Only with ground spices, i told a friend about this method years back and he said it didn't work and the spices just sat on top of the water :)
Decided to have a hedonistic day and started with a dozen oysters (raw, not a favourite if mine but the girls like them)
and then went to a vineyard for a bit of tasting and spoiling.
https://i.postimg.cc/PJZ9H5ng/Whats-...7-01-36-PM.jpg
School holidays are over but the week-end was one of culinary spoiling . . . in the next episode
Quote:
Originally Posted by malmomike77
Impressive. I didn't know you were a bit of a cook. Nicely done.
Same here, but as Hal said . . . more than one way to skin a catQuote:
Originally Posted by hallelujah
Raw is the best way! In my opinion.Quote:
Originally Posted by panama hat
Here you get great condiments and sauces to eat them with, makes me hungry.:)Quote:
Originally Posted by DrWilly
https://rochorthai.files.wordpress.c.../oysters-2.jpg
Yeah, a Thai style sauce with plenty of lime, and just a sprinkle of fried shallots is my choice.
If I just had them with lemon on the side now there would be something missing for me. :D
Doubtless the quality of the actual bivalve is generally better in NZ, though.
Very much so. The difference between Oysters in SE Asia compared to Australia & New Zealand is very noticeable.Quote:
Originally Posted by cyrille
Agreed on all your points. I actually think they are too big here. The best are from Surat and they are huge.Quote:
Originally Posted by cyrille
Agreed, do they use growth hormone?Quote:
Originally Posted by aging one
I don't like them much.
Water temperature is what is said. I have to cut them in half. Upscale dining you can get the imported oysters with the Thai sides.Quote:
Originally Posted by DrWilly
Likewise, with a squeeze of lemon, S&P, and a nice seafood sauce to dip a corner of them in. I also like Killers and Mornay but raw is best, fortunately you can order all 3 on the same plate for comparison purposes at some places.Quote:
Originally Posted by DrWilly
Attachment 90268
I didn't know where to put this thb.
A throwback from my nepal days and a request from the kids, an unusual Sunday lunch. In my time in nepal we, my nepali mates and their families and mine used to choose a house and meet up for a momo and beer afternoon and the kids playing.
The ladies would do the chopping and pounding for the filling and achar (spicy dipping sauce, not sweet but a slightly bitter edge from the addition of lemon to the chili paste). The blokes made the pastry and formed the cases. Then together we'd form a few production lines to add the filing and form the momo shapes. A very sociable afternoon, much banter, the ladies in true asian fashion, but much more shy than their Thai sisters would make jokes about the men present and their skills, cooking or otherwise. :)
So the filling. You can make this up and freeze it or make the momo and freeze them uncooked for later as you may as well make loads whilst you are at it. If you freeze them whole you cook them from frozen, never defrost.
The usual recipes grate of pound the onion but i like them really finely chopped, i threw more in after this photo
Attachment 90306
finely chopped coriander leaf
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Momos are great party food. They are steamed once made and the steamer would sit there all afternoon getting variously topped up with water and momos as and when people felt like more.
Chopped garlic with salt mixed in
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Grated ginger and this i do grate as you don't want lumps of it as its too overpowering
Attachment 90309
Next the spices, you look at recipes and they often call for coriander power as well as leaf but i find it to overpowering. I my view you should be able to taste the meat and the other filling and spices are background.
Turmeric, not too much
Attachment 90311
Cumin which is one of the predominant background tastes but not overpowering.
Attachment 90312
Chilis, again to taste but its more for their flavour. The achar is usually fiery so you don't need the momos to blow your head off.
Attachment 90317
chopped finely
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Now the meat. In nepal its traditionally pork or chicken, finely minced. For this i got 1/2 Kg each of 20% and 5% fat content pork mince
You don't want to bite into them and get a spray of hot melted pork fat bursting out, I had this happen in a couple of momo houses in nepal and its not pleasant and usually a sign they are making them cheaply.
Attachment 90319
so into the bowl with the meat and then add the flavouring ingredients and mix thoroughly and add more salt.
Attachment 90320
This can now rest, overnight in a fridge if you like or as mentioned you can freeze it for later use.
A break now and the cases later. Sorry for multiple posts but if i post more than two pics in a post they don't appear.
What kind of crackerjack phone are you using to take those pics? They are fucking terrible.
You are right, the lighting in the kitchen means i have to contort myself to get out of the light, i could just post a recipe.
No ... the crappy, out of focus photos are just fine.Quote:
Originally Posted by malmomike77
Picture, thousand words and all that :)