Originally posted by Spacecadet
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Reply to: My Tea (it's a HOT one.)
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Previously on "My Tea (it's a HOT one.)"
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Originally posted by Spacecadet View PostBeef curry always sounds slightly wrong to me
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Originally posted by nomadd View PostBeef curry and white rice.
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Originally posted by administrator View PostKids are in bed, so looking forward to food now. My Mum used to do a lush beef curry, am now drooling
Got some pork chops in the fridge so going to cook them up in sec, not sure what with yet...
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Just to update my own thread of yesterday with today's choice: Spicy King Prawns. And chips.
A kind of "East meets West" dish.
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Originally posted by Cliphead View PostQuick brown in a pan and transfer to the oven covered in foil, some rosemary or herb of choice on top.
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Originally posted by mudskipper View PostSo how do you cook pork chops so they don't come out dry and leathery?
Lovely
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Prawn crackers,
Miso
Teriyaki salmon on udon with crispy broccoli
With green tea and saki.
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I went out for a dinner last night after work with a mate. Had three Caipirinhas in the bar next door followed by two bottles of Gewurtztraminer with a slap up Thai meal (Various starters, soups, spicy main courses with a bowl of chillis in soy sauce on the side). Finished it all off with an Irish coffee.
Felt it this morning on the cycle to work, I'm getting too old for midweek drinking.
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Originally posted by administrator View PostKids are in bed, so looking forward to food now. My Mum used to do a lush beef curry, am now drooling
Got some pork chops in the fridge so going to cook them up in sec, not sure what with yet...
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Stayed with some friends over the past few days and we usually order a curry delivery from the rather expensive village Indian.
In the meantime they had discovered a dish not on the menu at the other village takeaway, Methi Gosht - lamb and fenugreek which is common enough. It's not on their menu but they recommended this and now it's the first choice especially with a daal on the side with rice and breads.
It's perhaps the best curry I've ever tasted so much so I ordered half a dozen to freeze and angling for the recipe. If I get it I'll post here.
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