Food! [The thread that started this section]

Koenig

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Probably because its not an answerable question - right give you the quick list:

1. Chicken or Lamb Korma - cream and armonds very cool and when well done (which it rarely is) is rather nice
2. Chicken Curry - rather nice and probably one to start with with a bit of spice
3. Jalfreeze/Madras similar heat - my favourites really like Thikka Jalfreeze and Prawn Madras - quite hot, make sure you have a popadum with salt on it to clean the palate whilst eating
4. Vindaloo - usually very hot and with potato, can be very nice when done well but pick side dishes carefully - a decent Nan Bread best IMHO
5. Anything labelled Phal - avoid.
6. A Portsmouth specialiaty but may be available around and about Tindaloo - avoid (you could send the Royal Navy to sea with this and they'd not need refueling ever!).
7. Balti Curry - very nice especially if bought in the English Midlands or Glasgow for some strange reason.
8. Chicken Masala (is that how it is spelled?) again very nice and recommended, btw no Indian would eat most of this stuff Brits only.
Thai Curries >>>>>> Indian Curries IMO.
 

Bhatman

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Oh yeah, a couple of large masala dosais with some

/Yeah, I'm South Indian, big woop, wanna fight about it? :p
Yea! More of us southerners! Oh to be back in the bay(or even in Bangalore for that matter!)

Thai curries are a bit more spicy, but they have more lemongrass, light flavors. Indian curries are more spice heavy(I think thats how it goes?)
 

IceBone

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What?!

What did you eat? Pretty much most Iranian dishes are anything but spicy.
You'd be surprised. I had it to go and the sauce that leaked out of the paper left a blister on my hand.
 

Shawn

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Then it must have been some other food faked as Iranian. What country was this in out of curiosity? Around here there's a lot of people from the Mediterranean who sell Iranian food and frankly that does not pass.
 

73GMCSprint

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No curry here, but my wife made this for Valentine's Day:



Raspberry Cheesecake Brownie. 10 lbs (no kidding!) of artery-clogging goodness.
 

Blind_Io

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Tonight I made a lamb shank stew.

I started with three shanks and very lightly browned them in butter. I added a half a bottle of Merlot and simmered for about 30 minutes while I added seasonings and the lamb stock I made earlier in the day. As it cooked I added onions, carrots, mushrooms and celery, then I thickened the sauce with equal parts butter and flower.

The whole process took several hours, and I'm going to put it back on the stove tomorrow and slow cook the lamb until it's falling off the bone.

I love cooking with wine, it adds so much flavor it's almost cheating.
 

Shawn

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Some drool-worthy stuff in here today, especially that cheesecake. I'd be really jealous if I didn't have a cold which keeps me from tasting any flavours. All I've had for 2 days is soup.
 

Gman333-X-ferrari

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Some drool-worthy stuff in here today, especially that cheesecake. I'd be really jealous if I didn't have a cold which keeps me from tasting any flavours. All I've had for 2 days is soup.
Some hot chicken soup?



Mmmm, I could go for some myself.
 

Redliner

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Tonight I made a lamb shank stew.

I started with three shanks and very lightly browned them in butter. I added a half a bottle of Merlot and simmered for about 30 minutes while I added seasonings and the lamb stock I made earlier in the day. As it cooked I added onions, carrots, mushrooms and celery, then I thickened the sauce with equal parts butter and flower.

The whole process took several hours, and I'm going to put it back on the stove tomorrow and slow cook the lamb until it's falling off the bone.

I love cooking with wine, it adds so much flavor it's almost cheating.
I just had lunch, but just reading your description made me drool.
 

Punisher Bass

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Frisco Breakfast Sandwich. Also known as "Moons Over Myhammy" if you eat an Denny's. Very simple to make, cheaper, and much healthier than the ones they offer at Hardee's or Denny's.

Here is what you will need. Makes two.


4 Slices of sourdouhg bread.
4 Slices of ham.
3 Large eggs.
2 Slices of American cheese.
A little butter.
A little milk.

Hardware.


1 Large pan.
1 Small pan.
1 Large spatula.
1 Flimsy spatula.
1 Bowl.
1 Sharp knife.
1 Fork.

Get the stuff together on a plate first and then start heating up the small pan. It will save you time later.



While it's heating, if desired you can trim the rind off the ham like I do.



By the time you're done the pan should be nice and hot now. So crack open the eggs (remember to do it on a flat surface and not on the edge of the bowl) and add a little bit of milk.



Start heating up the large pan and then scramble the eggs. You can add salt now if you want but the ham is already bringing some of it to the party, so you could overpower everything. Smear some butter on the bottom of the small pan and pour the eggs in. Cook till done.



The large pan will now be ready to cook on. Smear some more butter onto the pan and then lay down two slices of the bread, both slices of cheese, and 2 slices of ham per side. Then devide the eggs evenly across both sides and then cover with the other slices of bread. Let them toast for a few minutes, it all depends on the pan you use, how hot it is, and how crisp you want these.



Carefully pick them up and add a little more butter to the bottom and then flip them over and cook for another few minutes. You might want to flip them again one or twice just to make sure everything is hot enough. They should end up like this.



Cut in half and enjoy.



While they might look thick, everything inside is cooked to perfection and nice and hot.
 

Shawn

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If it's 2am and you're hammered off your ass, nothing beats a Moons Over My Hammy at Denny's. :thumbsup:
 

Cobol74

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Tonight I made a lamb shank stew.

I started with three shanks and very lightly browned them in butter. I added a half a bottle of Merlot and simmered for about 30 minutes while I added seasonings and the lamb stock I made earlier in the day. As it cooked I added onions, carrots, mushrooms and celery, then I thickened the sauce with equal parts butter and flower.

The whole process took several hours, and I'm going to put it back on the stove tomorrow and slow cook the lamb until it's falling off the bone.

I love cooking with wine, it adds so much flavor it's almost cheating.
Now that does sound nice.
 

HardwareBoB

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Tonight I made a lamb shank stew.

I started with three shanks and very lightly browned them in butter. I added a half a bottle of Merlot and simmered for about 30 minutes while I added seasonings and the lamb stock I made earlier in the day. As it cooked I added onions, carrots, mushrooms and celery, then I thickened the sauce with equal parts butter and flower.

The whole process took several hours, and I'm going to put it back on the stove tomorrow and slow cook the lamb until it's falling off the bone.

I love cooking with wine, it adds so much flavor it's almost cheating.
indeed, I love wine
what sort of flowers did you use ;)
 

NecroJoe

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If it's 2am and you're hammered off your ass, nothing beats a Moons Over My Hammy at Denny's. :thumbsup:
I would say maybe...2nd only to a Monte Cristo...essentially the same thing, except that it's made with french toast, instead of toast with scrambled eggs. Usualyl made with swiss cheese.

Oh, and "American Cheese" can be good...just not those Kraft singles. The nice thing about it, is that it melts ooey-gooey without getting oily/greasy like most cheddars and some swiss cheeses.
 

Loz

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I just made myself a Lettuce, Ham and Cheese bagel. Wich is a rare occurence, since i generally can't make food.

Its suprisingly good.
 
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