Fire Me Boy! What's For Dinner? Thread

[Buehler445]

Since the other one got too big, let's keep the food truck rolling. Whacha got?

Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408

[Baby Lee]

Last couple days have been me working on Thai/Indian sauces from scratch.

Yellow Thai Curry on Sunday
Tikka Masala yesterday.

Easier than you think, once you track down the right spices. They're really just simmer dishes once you assemble your ingredients.

Took pictures, then sat to eat before it got cold. After I ate, discovered that focus was shit. So no images. Not really visual dishes anyway as they were sauced cubed chicken and vegetables over rice.

Also home brewed some Chai, which I cooled and mixed with milk and honey for a frozen drink.

[Fire Me Boy!]

Originally Posted by Baby Lee

Last couple days have been me working on Thai/Indian sauces from scratch.

Yellow Thai Curry on Sunday
Tikka Masala yesterday.

Easier than you think, once you track down the right spices. They're really just simmer dishes once you assemble your ingredients.

Took pictures, then sat to eat before it got cold. After I ate, discovered that focus was shit. So no images. Not really visual dishes anyway as they were sauced cubed chicken and vegetables over rice.

Also home brewed some Chai, which I cooled and mixed with milk and honey for a frozen drink.

Tikka masala is one of my favorite things. For those uninitiated to Indian cooking, here's a tip: "bloom" your spices, don't just throw them in the sauce. Cook them in oil for a minute or so. Most spices are fat soluble, so by cooking in oil, you'll really maximize flavor.

BL, would be interested in that chai recipe.

[Baby Lee]

Originally Posted by Fire Me Boy!

Tikka masala is one of my favorite things. For those uninitiated to Indian cooking, here's a tip: "bloom" your spices, don't just throw them in the sauce. Cook them in oil for a minute or so. Most spices are fat soluble, so by cooking in oil, you'll really maximize flavor.

BL, would be interested in that chai recipe.

Oh yeah, the order is

oil
spices
meat
veggies
liquids

makes sure each stage is good and heated through before adding the next.

. . . .

Simmer.

Re: the Chai, nothing really involved. One of the vendors at the market had bulk Chai spices. I just simmered them in garnier bouquet, then put it in the freezer, then added full milk and honey when it started to crystalize. Brewed it a little stronger than usual since I was planning on diluting it with the milk after.

[Mennonite]

I would love to try some Indian cuisine, but the nearest restaurant is probably 60 miles from where I live. The closest I come is the international food aisle at Publix. I love this shit:



In one pan, I saute half of a large red onion
In a second pan, I saute a pound and a half of bite sized bits of chicken for about five minutes
Combine onions, chicken, and jalfrezi sauce. Cook on medium high until it begins to bubble. Cover and turn the temp down to simmer for about 20 minutes.

[Baby Lee]

Originally Posted by Mennonite

I would love to try some Indian cuisine, but the nearest restaurant is probably 60 miles from where I live. The closest I come is the international food aisle at Publix. I love this shit:



In one pan, I saute half of a large red onion
In a second pan, I saute a pound and a half of bite sized bits of chicken for about five minutes
Combine onions, chicken, and jalfrezi sauce. Cook on medium high until it begins to bubble. Cover and turn the temp down to simmer for about 20 minutes.

Sharwoods is good sauce. Their Tikka is what spurred me to track down a scratch recipe.

[lewdog]

I love Gyros.

What's an easy and similar way to do them at home? I realize it won't be like meat cooked on a rotisserie.

[lewdog]

I made a really easy shrimp el diablo last weekend. Take one can of tomatoes, 3-5 (depending on spice level) chipotle peppers in adobo sauce and 1-2 gloves of garlic. Blend to a puree. Heat puree on stove until it's simmering. Add shrimp and cook for 4-5 minutes. Top on a bed of rice and sauteed bell peppers and onions.

It was so easy. I recipe from my Mexican co-worker.

I also made homemade salsa from the Sante Fe peppers I grew, just ripened (lol Phoenix), and she said it was some of the best salsa she's ever had. That was neat.

[Baby Lee]

Originally Posted by lewdog

I love Gyros.

What's an easy and similar way to do them at home? I realize it won't be like meat cooked on a rotisserie.

Find an ethnic market. With any luck they'll carry gyro meat [so far as I can tell, there's no special name for it or anything. Everywhere I go just calls it 'gyro meat']. It's usually pre-sliced about the size of a candy bar and about as thick as philly steak slices.



Go with the lamb, chicken's OK, but not nearly as good as lamb.

You can heat it up in a skillet, or in a pan like bacon in the oven, or even in a toaster oven. I use a convection oven because it's easy, and it's tough to overcook the meat.

If they have the meat it's almost guaranteed they'll have tzatziki. Otherwise, tzatziki, kalamata olives, feta and pitas can usually be found in any decent market.

Then it's just a matter of romaine, onion and tomato you can pick up anywhere.

[lewdog]

Originally Posted by Baby Lee

Find an ethnic market. With any luck they'll carry gyro meat [so far as I can tell, there's no special name for it or anything. Everywhere I go just calls it 'gyro meat']. It's usually pre-sliced about the size of a candy bar and about as thick as philly steak slices.



Go with the lamb, chicken's OK, but not nearly as good as lamb.

You can heat it up in a skillet, or in a pan like bacon in the oven, or even in a toaster oven. I use a convection oven because it's easy, and it's tough to overcook the meat.

If they have the meat it's almost guaranteed they'll have tzatziki. Otherwise, tzatziki, kalamata olives, feta and pitas can usually be found in any decent market.

Then it's just a matter of romaine, onion and tomato you can pick up anywhere.

Did not know it came in a a "loaf" like that. Well that definitely helps.

Now I have to find an ethnic market.........

[Baby Lee]

Originally Posted by lewdog

Did not know it came in a a "loaf" like that. Well that definitely helps.

No I have to find an ethnic market.........

It's a pressed sliced meat, just like bologna or salami, only with Mediterranean spices.

Now if you want an unsliced 'loaf' I've only seen it in the huge skewers [10-15 lbs] that gyro shops carry.

[Pepe Silvia]

I'm going to eat a bullet for my Christmas dinner in a few weeks.

[Fire Me Boy!]

Originally Posted by PackerinMo

I'm going to eat a bullet for my Christmas dinner in a few weeks.

This is worrisome. I hope this is some kind of a joke I don't get.

[BucEyedPea]

Originally Posted by PackerinMo

I'm going to eat a bullet for my Christmas dinner in a few weeks.

Are you going to freeze some Bullet Proof coffee into a Popsicle? Or would that be a Fudgesicle; a coffsicle?

[DaNewGuy]

Originally Posted by PackerinMo

I'm going to eat a bullet for my Christmas dinner in a few weeks.

Dude the Packers will rebound, I know
It was a tough loss and all

[Buehler445]

Wife made spaghetti. Pasta purists will ****ing crucify me, but it's all store bought. Store bought noodles, Prego, italian sausage. I'm quite certain you all could do better, but it was pretty goddamned good.