mixed_biscuits
_________________________
You should be a food photographer.
Dinner of the Day.
- Thread starter luka
- Start date
-
- Tags
- ambassador anyone can cook buffalo cheese candlelit chef luka come dine with dissensus danny goes full ponce death to false butter diet fads dinner's in the dog dissensus meets luka uptown for dinner fear the eggshaft! floyd fresh basil gary rhodes gillian mckeith grub herb garden hmg's 3 day bowel movements leo's inherited tomato licking the plate local ingriedients lumpy misshapen condom made a meal of it meal deal my dinner with luka napkin in the collar pukka robbed by coppers skilled hands stool sample taste the difference teatime casserole at casa de tea tescos meal deal the great fried egg controversy the mushroom monk tucking in
Mr. Tea
Let's Talk About Ceps
You're from the Netherlands, the only country below the UK in the global food pecking order.
yyaldrin
in je ogen waait de wind
i agree, the netherlands is a culinary wasteland, but nobody is forced to eat baked beans on toast here 🤢
Mr. Tea
Let's Talk About Ceps
I honestly don't understand how anyone can dislike beans on toast. Sure, it's not the height of luxury, but part of its appeal lies in its proletarian simplicity, no? It's savoury, filling, nourishing... what's not to like?
yyaldrin
in je ogen waait de wind
well yeh i would also eat it maybe if my choice would be between the baked beans and starvation, but you can buy any sort of food you want nowadays. why is it anyway that the british love the baked bean so much?
Mr. Tea
Let's Talk About Ceps
Because they're tasty? I dunno, I can't really justify it any further than that.
IdleRich
IdleRich
I dunno. But genuinely, joking aside I absolutely love em. Not all the time but every now and again it's the perfect dish; tasty, filling, healthy and easy to jazz up with spices etc
In fairness I dig black beans, kidney beans, butter beans etc all good ways to bulk out your chilli or whatever. Beans as a whole are underappreciated now I come to think of it.
IdleRich
IdleRich
The king's banquet in yellow
Mr. Tea
Let's Talk About Ceps
Yes, they're infinitely pimpable, which is another attraction.
droid
Well-known member
Indian recipes of the year in no particular order:
ranveerbrar.com
This is a peppery, rich Punjabi chana masala. I added a touch of jaggery and some extra dry fenugreek leaves to balance out the flavours. If you don't want your head blown off by pepper spice, halve the amount of black peppercorns in the dry masala. I tried it with yoghurt and with tomato instead of yoghurt, and I think the tomato version edges it slightly. A combination of both would probably be worth a go.
Easy Punjabi Chole recipe पंजाबी छोले बनाने की विधि Chole Masala recipe Recipe - Ranveer Brar
Here is a step-by-step guide on how to make Punjabi Chole recipe पंजाबी छोले बनाने की विधि Chole Masala recipe by Ranveer Brar. Click to read the full recipe now.
ranveerbrar.com
This is a peppery, rich Punjabi chana masala. I added a touch of jaggery and some extra dry fenugreek leaves to balance out the flavours. If you don't want your head blown off by pepper spice, halve the amount of black peppercorns in the dry masala. I tried it with yoghurt and with tomato instead of yoghurt, and I think the tomato version edges it slightly. A combination of both would probably be worth a go.
droid
Well-known member
Kundapur chicken ghee roast:
This is an amazing, sweet, spicy, tangy, buttery south Indian dish. Ive cooked a lot of ghee roast recipes, but this is probably the simplest one that still gives good results - with a slight alteration. Before you begin the recipe, fry 3 sprigs of curry leaves in ghee for a few minutes, reserve half for garnish and leave half in the pan and then saute 1.5 medium onions (I puree them for a smooth texture) for about 10-15 mins before you continue with the recipe. Things to be careful of is the number of dried chillies in the dry masala - its easy to make it too spicy. As always, you also need to be careful with tamarind concentrate, its very easy to use too much. You will need to taste this a fair few times towards the end to ensure the right balance of spice, jaggery, tamarind and salt.
This is an amazing, sweet, spicy, tangy, buttery south Indian dish. Ive cooked a lot of ghee roast recipes, but this is probably the simplest one that still gives good results - with a slight alteration. Before you begin the recipe, fry 3 sprigs of curry leaves in ghee for a few minutes, reserve half for garnish and leave half in the pan and then saute 1.5 medium onions (I puree them for a smooth texture) for about 10-15 mins before you continue with the recipe. Things to be careful of is the number of dried chillies in the dry masala - its easy to make it too spicy. As always, you also need to be careful with tamarind concentrate, its very easy to use too much. You will need to taste this a fair few times towards the end to ensure the right balance of spice, jaggery, tamarind and salt.
mixed_biscuits
_________________________
If you don't like beans you need your pulses checked.
droid
Well-known member
Raj Kachori, the king of kachoris:
This is a bit tricky, but worth doing once. The hardest bit is getting the kachori to fluff up in the oil. I leave out the black salt, because, frankly, it smells like farts.
raj kachori recipe | Rajasthani raj kachori chaat | street food chaat |
raj kachori recipe | Rajasthani raj kachori chaat | street food chaat | with step by step photos. Rajasthani shahi raj kachori chaat recipe is stuffed with potato and sprouts filling and served with the topping of curd, namkeen, chutneys and sev.
www.tarladalal.com
This is a bit tricky, but worth doing once. The hardest bit is getting the kachori to fluff up in the oil. I leave out the black salt, because, frankly, it smells like farts.
Murphy
cat malogen
Massive fuck off king prawns marinade with coconut milk and ground coriander stir fried
Curry leaves, mustard oil, turmeric, ground coriander, paprika, scotch bonnet, fenugreek, cloves, cardamoms, cumin, add garlic ginger and onions tomato purée bay leaves, brown it add a squidge of tomato ketchup and lob in prawns (washed and pre dried)
veg stir fry on next burner, add to prawns, add rest of coconut milk marinade, simmer 5 mins tops, serve and feast…swap the coconut milk for yoghurt if you want to tone down
Curry leaves, mustard oil, turmeric, ground coriander, paprika, scotch bonnet, fenugreek, cloves, cardamoms, cumin, add garlic ginger and onions tomato purée bay leaves, brown it add a squidge of tomato ketchup and lob in prawns (washed and pre dried)
veg stir fry on next burner, add to prawns, add rest of coconut milk marinade, simmer 5 mins tops, serve and feast…swap the coconut milk for yoghurt if you want to tone down
Mr. Tea
Let's Talk About Ceps
If there's one cuisine I've come across that's more focused on fried or roasted meats and potatoes, it's the Dutch.
