Watcha cookin'?

MTM sorta smells like pee

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Originally Posted by Rasputin

Working on a meat sauce for spaghetti, made with elk, onions, garlic, some cheap canned spaghetti sauce, canned diced tomatoes, green and red bell pepper, balsamic vinegar, salt, marjoram, basil, bay leaf, thyme, savory, and a healthy dollop of my home made jalapeno pepper sauce. (I realize that a proper Italian red meat sauce would most certainly have oregano, but I'm fresh out, and just using what's in the house). It's still cooking, and will be a while, you can't rush a good spaghetti sauce. :)

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This looks like a winner - Fact

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Originally Posted by ghosthop

Do any of y’all have a tikka masala recipe yr excited about?

I have been
Sautéing an onion in butter+oil
Adding ginger+garlic and then diced ambiguous long red chiles
Then garam masala+toasted cumin+cayenne and some hing powder
When it smells right I add four grated tomatoes and chopped fenugreek leaves.
And stir in some yogurt when things taste like they have depth.

I need to experiment with dehydrating the fenugreek leaves, re dried oregano vs fresh.

The Moti Mahal Cookbook uses a slightly different order of ingredients that I need to try.

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This is the best version I've tried. BIR style, so you'll need to make a batch of base gravy first. The base is super versatile and can be used in a million other curries.

https://mistyricardo.com/tikka-masala-recipe/

EDIT feel free to ask if you have any questions on ingredients or other recipes, been doing the BIR thing for awhile.

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Originally Posted by ~mikey b

MTM sorta smells like pee

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This can't go unacknowledged.

Anyone do their own corned beef? Any good recipes?


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Mass market corned beef $2.99 (points and flats - points for me) a pound at Safeway today. Can't even buy brisket for that and it's actually pretty good. I bought like 15 pounds of it.

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Originally Posted by nickwm21

Anyone do their own corned beef? Any good recipes?


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Chicken Yellow Curry
Attachment 489723

Lil bitta steakAttachment 489734

Sunday is my boy's birthday party. He asked for my famous wings, which are generally fairly spicy. Plus the smoker is under a tarp. I want to instead bake 100 drummies and supply a variety of sauce/dips for people to choose from. Any favorites?

So far-
-- Classic habanero Hot Sauce, BBQ sauce, brown sugar, butter, orange juice, etcetera.
-- Avocado Lime Aioli-- avocado, kewpie mayo, red onion, garlic, ginger, lime zest & juice. (Maybe a shake of cumin?)
-- Orange Marmalade with butter, honey, kewpie, soy sauce, and a shake of cayenne for a mild kick.

Should probably consider a honey/mustard and maybe a blue cheese for the adults in the room.

What's your wing sauce?

Thai actually.



in glaze form, just add some honey and brush on;

or



Congrats to all of you. I would love to cook with your family one day!

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Originally Posted by riser4

This can't go unacknowledged.

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I checked, not pee, dove soft conditioner.

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Originally Posted by MakersTeleMark

I checked, not pee, dove soft conditioner.

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Hey, wait a minute. Are you the dude who was recommending Dove Soft Conditioner to us folks with long hair trying to get rid of frizz?

Anyway, thanks for the Thai recommendation. I can see how I can add that to the line-up with some corn starch and a quick boil for a thickening agent. That adds a second spicy dip from which I do have a bag of cayenne peppers that need to be used. Am I going overboard if I add some canned mango to that with a blend stick?

Cayenne, mango, red onion, fish sauce. Hmmm... starch and honey to thicken it up. Bro... this is getting fun.

Yes, my dipping sauce of hair feels like the incoming front of negative ions. On a daily. Pure flowing umami. No, I am available just for appointments. It will fuck with your knees and make them chatter.

Happy Birthday to the kids. May their lives be blessed by Skadi. You and the partner as well. You are doing it RIGHT.

You might want to pull the hairs out. Mine are the long curls. NTT....

What in the actual fuck did you just say?

Our interaction went from 7 to 0.

Are you on acid right now?

I mean, I know acid... that's why I ask.

You okay, homie?

Attachment 489791

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Originally Posted by japanada

I used the sousvide to make some homemade chicken kiev and Cordon bleus. Max juiceyness unlocked. https://uploads.tapatalk-cdn.com/202...d6b16504e3.jpghttps://uploads.tapatalk-cdn.com/202...1f19b454dc.jpg

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Excellent work!

Lao sausage, sticky rice and papaya salad for dinner tonight.
Attachment 490024

Edit

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Originally Posted by nickwm21

Anyone do their own corned beef? Any good recipes?


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I've done my own corned beef. I used the recipe from Charcuterie by Ruhlman and Polcyn. It turned out good. I also used the same recipe on other cuts of meat like sirloin tip roast once or twice. Probably not worth the effort given how cheap it is around St. Patrick's Day.

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Originally Posted by Buke

I've done my own corned beef. I used the recipe from Charcuterie by Ruhlman and Polcyn. It turned out good. I also used the same recipe on other cuts of meat like sirloin tip roast once or twice. Probably not worth the effort given how cheap it is around St. Patrick's Day.

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Even with the sale, it's still pretty damn expensive these days. I bought mine yesterday.

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Originally Posted by riser4

Even with the sale, it's still pretty damn expensive these days. I bought mine yesterday.

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Brisket has gotten expensive. GF was paying 8 bucks a pound wholesale and like 12/lb wholesale kosher.


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Beef in general has gotten way more expensive over the last several years as folks continue to exit the business. Steaks were up over 10% from Jan '23 to Jan '24.

Come warmer weather, I do want to pickle my own brisket in order to make pastrami.

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Originally Posted by riser4

Come warmer weather, I do want to pickle my own brisket in order to make pastrami.

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If you have shitty public water it's best to adjust to some bulk bottled water that tastes good. It will make a difference in the flavor