Can you cook?

[pianowelsh]

Ive known pianists who are gourmets in their spare time. Ive also known some who struggle to pop a pot noodle in the microwave. How would you rate your own culinary abilities and whats your favourite meal - to COOK.

[ramseytheii]

 I can't cook.  Can someone please tell me how to prepare jasmine rice?

Walter Ramsey

[pianistimo]

lau is a chef. 

i used to cook a lot.  would have random people over from hubby's work, my friends, church people, family - and 12 was ok.  now - i would scream if 12 people came over.  too much work.  too much cleaning up.

don't like microwaves - but i only really feel like cooking a good meal about 3 times a week.  my husband is putting up with this.  for instance - i feign sickness if i haven't cooked.  then, when everyone leaves and goes out to eat - i practice piano.

my favorite thing to eat is moussaka.  i haven't found an adequate recipie to match this restaurant that i had it in. 

[lau]

lau is a chef.

not professionaly


Just for fun I challenge any of you to try this recipe for a french croissant.    tell me how it turns out..

Ingredients:

3 Tbsp flour
3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature
4 cups all-purpose flour, approximately
2 tsp salt
2 Tbsp sugar
2 packages dry yeast
1/4 cup warm water
1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
1/2 cup half-and-half, warmed
1 egg
1 Tbsp water

Instructions:

Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.

While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.

Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.

If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead!

This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.

Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.

Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.

Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.

Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.

Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.

Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.

Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.

Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

Yield: 24 to 30 croissants

[pianowelsh]

You havent seen my kitchen. Its so small I would have to make this recipe in three seperate rooms! and im a messy cook anyways.. im sure it tastes really good though

[pianistimo]

those sound really good, lau.  i'm going to have to start cooking again more.  i'm making some salmon tommorrow night.

my mom taught me this fast recipie for cooking a whole salmon.  mix a cup or two of mayo with some sweet pickles, a dallop of mustard, some chopped dill, and a squeeze of lemon juice.  'butter' on the top of salmon and cook with it inside tin foil (on a pan).  forget how long to cook and what temp (have to look in the cookbook again) - but it always turns out really good.  i found, too, that leaving a pan of water on the next rack under - keeps the salmon moist.

[rach n bach]

Hey, I cook!

Croissants!?!?!?  Lau, you are going to scare away any prospective chefs by starting them with that!     Of course, we could just teach them creme bruele.   

Salmon, well I always use fillets, and I cook them in tin foil, keeps the moisture right there.  Add whatever seasoning you like, and bake at 350 until firm, simple as that!

If you like exotic food (like I do), try this and see what you think...
Just don't serve it to first time guests... 

Drunken Shrimp

Large ceramic pot with lid
1 Quart or so of white wine, sake, or rice wine
5-8 Live shrimp per person

Put wine and shrimp in pot, and cover.
Remove cover when plopping stops (the shrimp are intoxicated.)
Plate out the intoxicated chrunchies and enjoy!  You can either shell them as they are, or enjoy them whole!

This is a real recipe, very traditional Chinese... I actually like it with a bit of sea cucumber and a lot of hot sauce, but that’s just me. 

Bon appetite!
   RnB

[prometheus]

I wouldn't call myself a cook; I merely prepare food.


My favorite dish is my lasagna. I use vegetables and fungus protein based minced... well, protein-stuff (read: minced meat substitute).

Of course I also use a lot of shredded Dutch cheese. The fungus protein gets a sweet taste in the oven. Then I have the vegetables, the cheese and of course as many layers of pasta sheets as possible.

I like it.

If anyone is really interested I will make a more formal looking recipe-layout thingy.


Using the quorn fungus protein and the Gouda shredded cheese I also make a nacho dish I really like.

[jakev2.0]

I wouldn't call myself a cook; I merely prepare food.


My favorite dish is my lasagna. I use vegetables and fungus protein based miced... well, protein-stuff.

Of course I also use a lot of shredded Dutch cheese. The fungus protein gets a sweet taste in the oven. Then I have the vegetables, the cheese and of course as many layers of pasta sheets as possible.

I like it.

Fungus protein!?!? Mice!??!!? Finally, an explanation for your behavior in the politics threads. 

[prometheus]

I meant 'minced'

[jakev2.0]

Ahhh...I hope so. 

[jre58591]

stoves are overrated. its all about the toaster oven and microwave...

[elspeth]

Yes, I can cook! I frmly believe preprocessed food is a bad thing, I prefer to doasmuch of my own cooking as possible so I know what's gone into a dish and where it came from.

My best dishes... I do a mean rissotto, particularly with salmon, and my roasts are pretty good... haven't quite mastered Yorkshire puds yet though. A work in progress! I also do jam roly poly the way it ought to be done, not the way it was done at school dinners - and my mum's blackberry jam recipe. Takes two days to make properly but it's worth all the effort!

[pianowelsh]

I suspected you might cook rather well elspeth..I dont know why  - but I did. There is absolutely nothing as good as homemade jam. Im a toast and jam fiend me - I could have 3 meals a day of it if I allowed myself - but shop jam just wont do!

I also love lasagne..but im more of a carnivore.

[ahinton]

stoves are overrated. its all about the toaster oven and microwave...

The oven's fine - indispensible, in fact. The toaster performs its own very limited function but you can't use it for very many foods, obviously. As for the microwave, it's absolutely indispensible for the lazy! I use a microwave occasionally to defrost something, although I prefer to let things defrost in their own time.

I'm not much of a cook at all, but I always buy fresh foods in preference to processed packaged junk, as I just don't enjoy the latter.

Best,

Alistair

[elspeth]

You'll be joining the queue for the surplus blackberry jam this autumn then, I always end up with far too much! I always end up selling it off to my friends and putting the takings to charity... jam making's addictive, somehow once you start the first pot it's very difficult to stop!

I count myself very lucky for my mother and my grandmother, I learned to cook and bake from them - learned more from them than I ever did in cookery classes at school!

[ahinton]

You'll be joining the queue for the surplus blackberry jam this autumn then, I always end up with far too much! I always end up selling it off to my friends and putting the takings to charity... jam making's addictive, somehow once you start the first pot it's very difficult to stop!

I count myself very lucky for my mother and my grandmother, I learned to cook and bake from them - learned more from them than I ever did in cookery classes at school!

This is quite often the best way. It didn't happen to me, that's for sure! In fact, I was really unable to muster any interest in food, let alone cooking, in my early days, since the environment that I was in at that time seemed to include some kind of assumptions that (a) postwar rationing had never actually ended and (b) meals were meant to be necessities rather than experiences to be enjoyed. Meals at the school I attended were for the most part so nauseating that the daily miasma that began as midday approached was more than sufficient encouragement for me to get out of the school grounds and take a long walk rather than endure lunch. It was on one of those that I happened to find myself in the vicinity of an Italian restaurant. I'd never even seen one before. It wasn't a fancy place at all - very much a no-nonsense manual workers' "caff", Italian style, all of whose staff and most of whose customers were Italian. The aromas emanating from this place were so appealing and intriguing that I couldn'd help but check the menu, check the contents of my wallet and go in. That's where my love of good food began. It was simple fare but obviously cooked with both love and good ingredients and I'd gladly have eaten there more frequently had the finances stood it (mind you, I think the staff knew that, as they usually knocked off abit from the bill, which was very decent of them - I was their only customer from a school). I usually got given a glass of basic Chianti with lunch - and no, I don't mean a normal wine glass size - they used to use a little liqueur glass (under-age drinking? what's that in Italian, anyway?). Wonderful!

I do rather think that the entire postwar food rationing business became an utter con, actually; its final demise was probably as much at the glorious hands of Ms Elizabeth David as anyone else. To this day, her work remains vital, I think, frequently eschewing specific recipe content for more generalised background information and a zest for putting food into a life context and vice versa. Those who have been influenced by her work in the past have probably gotten something from it that is not unakin to what a cellist friend said to me about his time in Prades studying with Casals: "I also learnt some very useful things about cello playing"...

To return to your remark about cooking and family background, Raymond Blanc, no less, has paid many a tribute to his grand-mčre in terms of where he got the bug from.

Best,

Alistair

[molto-marcato]

I can cook but i'm too lazy most of the time. Too much microwave food and pizzas recently.

[pianowolfi]

not professionaly


Just for fun I challenge any of you to try this recipe for a french croissant.    tell me how it turns out..

Ingredients:

3 Tbsp flour
3 sticks butter (3/4 pound) of butter and margarine, equally divided and softened at room temperature
4 cups all-purpose flour, approximately
2 tsp salt
2 Tbsp sugar
2 packages dry yeast
1/4 cup warm water
1-1/2 cups milk, warmed to 80°F to 90°F (27°C to 32°C)
1/2 cup half-and-half, warmed
1 egg
1 Tbsp water

Instructions:

Sprinkle 3 Tbsp flour over butter and blend together on the work surface. On a length of foil, fashion a 6" square of soft butter; fold over the sides of the foil to enclose. Place in the refrigerator to chill for 2 to 3 hours.

While the butter is chilling, prepare the dough. To mix by hand, in a large mixing or mixer bowl, blend 2 cups of the flour with salt and sugar. Dissolve yeast in warm water and add it and the warmed milk and half-and-half to the flour mixture. Stir with a wooden spoon or the flat blade of an electric mixer to thoroughly blend the batterlike dough, about 2 minutes.

Stir in additional flour, 1/4 cup at a time, to make a soft but not sticky dough (it will stiffen when chilled.) Knead by hand or under a dough hook for 5 minutes to form a solid mass.

If using a food processor, attach the steel blade. Place 2 cups flour in the work bowl and add the dry ingredients. Pulse to mix. Pour the 1/4 cup water, milk, and half-and-half through the feed tube. Pulse once or twice to be certain that all dry ingredients are moistened. Add the balance of the flour, 1/2 cup at a time, turning the machine on briefly after each addition. When the mixture forms a mass and begins to clean the sides of the bowl, knead for 30 seconds. Don't overknead!

This begins the process of cooling the dough and at the same time allowing it to rise. Cover the bowl with plastic wrap and place in the refrigerator for at least 1 hour.

Determine that both butter and dough are about the same temperature — 65°F (23°C) is ideal. The block of butter should bend but not break (too cold) nor be oily (too warm) when bent slightly. This may mean taking the butter out of the refrigerator an hour or so early to reach workable temperature. Likewise for the dough. Place the dough on a floured work surface and with the hands press it into a 10" square. Unwrap the block of butter and lay the block diagonally on the dough. Bring each point of dough into the center, overlapping the edges at least 1". Press the dough into a neat package. With a heavy rolling pin, roll the dough into a rectangle, approximately 8" x 18". This dimension is not critical.

Caution: If the butter seems to be breaking into small pieces under the dough rather than remaining solid, allow the dough/butter to warm a few minutes. But if the butter softens, becomes sticky, and oozes while making the turns, put the dough back into the refrigerator for several minutes.

Fold the length of dough into thirds, as for a letter. Turn so that the open ends are at twelve and six o'clock. Roll again into a rectangle. This time, fold both ends into the middle and then close, as one would a book. The dough will now be in 4 layers. Wrap the package of dough in a cloth (an old tea towel is good) that has been soaked in cold water and wrung dry. Place the wrapped dough in the refrigerator to relax and chill for 1 or 2 hours.

Remove the dough from the refrigerator and place on the floured work surface. Unwrap, roll out, and fold in thirds, as for a letter. This is the final turn before it is rolled out and cut into croissants. Dampen cloth again and wrap loosely around the dough. Place the package in a plastic bag so moisture will be retained (not pulled out of the cloth). Leave in the refrigerator 4 to 6 hours or overnight.

Mix together the egg and 1 Tbsp of water. Have ready the egg wash, a knife or pastry cutter, and a wooden yardstick if you wish the pieces to be cut precisely otherwise, plan to cut them freehand. You may have or can borrow a French croissant cutter that cuts the dough into triangles.

Sprinkle work surface with flour. Roll the dough until it is a generous 10"-x-38" rectangle, and, most importantly, about 1/4" thick. This is a crucial dimension, since it determines the size and texture of the croissants. Trim irregularities to make the strip uniform in width. Cut the strip lengthwise to make two 5" pieces. Mark the strip into triangles, 5" wide on the bottom. Using a yardstick as a guide, cut through the dough with a pastry or pizza cutter or knife. Separate the triangles, place them on a baking sheet, and chill for 15 to 20 minutes. Roll the dough into the traditional croissant shape, by rolling the triangle from the bottom to the point.

Place the croissants on a baking sheet and allow to rise for 1 to 2 hours, in which they will double in volume.

Preheat the oven to 425°F (220°C). Bake the croissants for 22 to 25 minutes. Allow them to cool on a rack before serving.

Yield: 24 to 30 croissants

Rofl lmao  i think my attempt to make up french croissants severely ended my cooking career a few years ago I tried and tried and tried and nothing worked. ARRRGHH. NOTHING could motivate this frigging croissant dough to rise somehow. It tasted well ( as i can say because I ate it all myself, nobody else was interested....hee hee) but the shape, the SHAPE. Arrghh. Lol 

[steve jones]

Aha, I can indeed cook. But only things that I like, hehe. Im not trained.

But I cook dinner for my family several times a week. Usually it is Indian, which is odd as I am not! But I pride myself on making the ultimate restaurant style Balti.

Well, Im a Brummie so what do you expect? 

BB

[lichristine]

I'm in the Top Ramen and microwave club, although I've been told that I cook well. I just usually....don't.

[steve jones]

You know what?

If I didnt cook, then I would never get anything to decent to eat! So its kind of a necessity. I love good food, and unfortunately I am the only one in my family who can be bothered (and has the time) to make it, lol.

Here's one I did the other weekend... chicken Tikka! 



SJ

[lau]

i know you're kidding...please don't ever show anything like that again

[steve jones]

What, the snowman mug? 

 

SJ

[steve jones]

Btw, Im trying that recipe of yours! I love croissants!

But first I have to master the scone... one has to get their priorities straight, right? 

SJ

[lau]

the snowman mug...don't be stupid. THAT DISH IS DISHWATER-LIKE!!

and criossants are very sick to make...have fun.

also, scones are lones...and there lonely cuz they're not good.

best wishes,
Lau

[steve jones]

the snowman mug...don't be stupid. THAT DISH IS DISHWATER-LIKE!!

and criossants are very sick to make...have fun.

also, scones are lones...and there lonely cuz they're not good.

best wishes,
Lau

I think you SERIOUSLY need to reconsider your culinary tastes old boy. There are no two finer foods than the English scone and the Balti! And if you can find a better chicken Tikka than the one that comes out of my kitchen, the please let me know where, lol.

It even says so in the Bible... so Im told 

SJ

[lichristine]

I like scones!!! Well, I like the typically accompanying tea more, but....^_^

What's in that dish, besides chicken, steve?

[lau]

...ask anyone in this forum if that looks like something good to eat. Now if you decide to use this recipe keep this in mind...Presentation has the potential to surpass taste.

INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

[pianistimo]

lau, you're right.  sorry steve.  it looks  like throwup.  i try this on my family occasionally - but presentation does make them want to eat it or not eat it.   you know.  meatloaf.  things like that.

ps i think the recipie probably does taste good.  that's what i say 'at least taste it!'  i get so mad when one or the other child refuses to even taste the food.  worse, they go out to get something to eat since my son can drive now.

i think i'll try that last recipie sometime soon.

**i LOVE scones.  don't know how to make them, though.

[steve jones]

lau, you're right.  sorry steve.  it looks  like throwup.  i try this on my family occasionally - but presentation does make them want to eat it.   you know.  meatloaf.  things like that.

ps i think the recipie probably does taste good.  that's what i say 'at least taste it!'  i get so mad when one or the other child refuses to even taste the food.  worse, they go out to get something to eat.

i think i'll try that last recipie sometime soon.

Lol, you people have no culture! Come to Birmingham and let me educate you 

SJ

[steve jones]

...ask anyone in this forum if that looks like something good to eat. Now if you decide to use this recipe keep this in mind...Presentation has the potential to surpass taste.

INGREDIENTS
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro


DIRECTIONS
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.

Can I just ask... have you ever seen a Balti?

SJ

[pianistimo]

you mean like this?
https://www.foodphotolibrary.com/_images_/_preview_/Chicken%20balti%20food_DH02528.jpg

[steve jones]

lichristine,

Scones and tea, superb! I had that very thing a few days ago with my family in a little tea shop outside of Lichfield catheral. It was just about as civilised as I could handle, lol.

The dish is iron Balti pan. Balti is a true anglo asian food. It was developed by Indians in Birmingham England and differs from traditional Indian cooking in many ways. In just a few years, Balti has become a true British cuisine! Multi culturalism at its finest!!!

This dish is chicken tikka masala. First you need to prepare the basic sauce, which is onion, tomato, oil, corriander, paprika, cumin, turmeric, salt, black pepper, bay leaf and cordanom pods.

Once the base sauce is prepared, then you can make the finished sauces in the Balti pans at high heat. We use a prepared oil which has capsicum and onion cooked in it first. You cook the sauce with the meat in for a few minutes, adding salt and chilli powder to taste. Then when the sauce begins to thinken, you add garam masala and simmer until oil begins to show on the surface. Thats when you're in business!

Eat it out of the pan with rice, chapati, nan bread, popadom... chips! Whatever you like.

Oh, the meat in this one is a tikka. You marinade the chicken for a few days (upto a week) in the tikka marinade, then cook it in the over before dropping into the sauce. We also add some of the marinade to the final sauce. Beings as yoghart is used alot in Indian cooking (and is the main body of the marinade), it works perfectly.

But we do loads of others too. One of my favorites is the egg korma! This one uses minced meat in the sauce and then hardboiled eggs. Sounds crazy, but its works a treat. Another one which is amazing is our special seafood curry. We use stock made from prawn shells in the base sauce, then cook in prawn, scallops, fish... whatever, into the final sauce. Oh, also some lemon.

Its amazing stuff!

SJ

[steve jones]

you mean like this?
https://www.foodphotolibrary.com/_images_/_preview_/Chicken%20balti%20food_DH02528.jpg

Yep, but if you ever see a Balti in a restaurant that looks like that, then be extraordinarily sceptical! They just dont look like that, at all.

Now an Indian home style curry looks more like that. The home style is much 'drier' in texture. They use less 'gravy', hardly any tomato, more yoghart etc. They also use chunks of vegetable, rather than blending the sauce into a gravy.

The restaurant style Balti is more of a sauce, served with rich and nan bread.

SJ

[pianistimo]

excepting when you get sick on it.  seriously,  it does sound good.  too bad we can't taste it.  my salmon came out really good tonight.  i cooked the filets at 350 for about 40 minutes.  they were just right.  not dry or anything.  the dish of water always seems to help.

i didn't have enough rice tonight so i combined rice and barley.  surprisingly - with the thyme and butter in it - it was really good, too.

and, being that steve is a southerner (wait.  birmingham, england. sorry) - maybe this sounds good too - collard greens.  i don't know anyone else here who buys it.  i think i'm the only person that goes shopping and buys the stuff.  the check out ladies always ask- 'what is this?'

[lichristine]

Wow. I can't imagine preparing for something up to a week in advance!

Sounds good, though. Yay chicken!

[steve jones]

Opps, sorry, I meant Birmingham, England! Not Birmingham in America. Isnt that in Alabama? Not sure. No, our Birmingham is a much darker, colder place, lol. About the only thing we have to be remotely proud of is Aston Villa and the Balti (although the Villa are not doing well at all).

This is what you could expect to see in a restaurant:

https://www.alfrash.com/home.htm

But they use different food colourings. I find they give you dry mouth though, so leave them out. The turmeric gives a great colour anyway.

I promise you, there is nothing even remotely sick making in any of it! This stuff is like medicine, Im certain. Iv not had a cold since Iv been eating these twice weekly... its good stuff.

Your Salmon sounds good though! We had some Salmon in a white wine cream sauce and scallops on mixed tagetelli the other night. Its so rich, but tastes amazing!

SJ

[steve jones]

Wow. I can't imagine preparing for something up to a week in advance!

Sounds good, though. Yay chicken!

Well, you dont really have to do much. Just mix the marinade and get the chicken in the fridge.

Some Indian people that I know actually cure their chicken to the point where they dont even need to cook it! It just goes into the sauce as it is. Iv never done that, but it sounded amazing.

Tell you what, when I make my fortune as a pianist (HAHAHAHA) I'll fly you all around my house for a Balti night 

SJ

[pianistimo]

sounds good.  just promise you'll cook the chicken, ok.

[lichristine]

Tell you what, when I make my fortune as a pianist (HAHAHAHA) I'll fly you all around my house for a Balti night

SJ

Yay road trip! (Well, air trip)
I'm game.

[steve jones]

Hey, the more the merrier! 

SJ

[rach n bach]

Some Indian people that I know actually cure their chicken to the point where they dont even need to cook it! It just goes into the sauce as it is. Iv never done that, but it sounded amazing.

Hey, you know that this is very popular in Mexico; they take raw fish, and let it sit in lemon juice and seasonings for a while, and the acids actually coagulate the proteins, and bingo! edible fish! 

Count me in!  I'll bring some candies and mints for afterwords.  (Yes, I make them at home.)

RnB

[pianowelsh]

I did a bacon lasagne once. That was quite tasty actually as long as you remember to trim most of the fat off the bacon before you start or it gets a bit greasy.  Otherwise its just a typical lasagne recipe. Good flavour and cheaper than buying posh mince!! or mice depending on your taste?!?

[steve jones]

Hey, you know that this is very popular in Mexico; they take raw fish, and let it sit in lemon juice and seasonings for a while, and the acids actually coagulate the proteins, and bingo! edible fish! 

Count me in!  I'll bring some candies and mints for afterwords.  (Yes, I make them at home.)

RnB

Finally, a man of exquisite taste!

You bring the ales 

SJ

[steve jones]

I did a bacon lasagne once. That was quite tasty actually as long as you remember to trim most of the fat off the bacon before you start or it gets a bit greasy.  Otherwise its just a typical lasagne recipe. Good flavour and cheaper than buying posh mince!! or mice depending on your taste?!?

Here's a little tip...

Forget mince beef, get mince steak! In this country it costs about the same, but it is so much better. We use it to make Italian meatballs, Bolognese, burgers... everything! Its great stuff. You also add some sausage meat (preferably a spicy Italian sausage) into the mix for the ultimate meatball or Bolognese.

As you say, Bacon works great too.

SJ

[rach n bach]

Finally, a man of exquisite taste!

You bring the ales 

SJ

Righto! 

How hard do you want 'em?  I am a fan of fancy wines with the food, and not much of anything else after...

You're right on minced steak, get top sirloin if you can...

Am I the only one who likes food on the fire end of spicy here?

RnB

[lichristine]

Righto! 

How hard do you want 'em? 

hard enough to make the night last.

[steve jones]

Righto! 

How hard do you want 'em?  I am a fan of fancy wines with the food, and anything else after...

You're right on minced steak, get top sirloin if you can...

Am I the only one who likes food on the fire end of spicy here?

RnB

Im afraid that anything above a madras kills me... stone dead! But that is still pretty 'warm' 

I shall remember to reserve the 'special' chilli powder for you if thats the case, hehe. We know this little Indian lady at Wolverhamptom market who blends our spices for us. Her chilli is just the wrong side of deadly 

Regarding beverages...

I must confess that this is where I get blastphemous as I dont actually like a beer WITH my curry. I find the tastes just dont work together at all. I usually have Coke if Im being honest... something mild and refreshing to quench the fire!

Beer is for before and after. Stellas will do the job quite nicely 

SJ

[rach n bach]

Haha, I love it!   

Agreed on the beverages... that's why I stick to fine wines (or coke, I guess) durring the meal...

Yeah, save me some... I'll take anything upto Habeneros and Insanity Sauce in fair sized quantities, but above that... well, there is pepper spray...

RnB