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Supporter
Join Date: Apr 2007
Location: Scott City KS
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Fire Me Boy! What's For Dinner? Thread
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 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
Posts: 57,460
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#286 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Good advice. I always suggest chicken tikka masala as the entry point to Indian cuisine. If you like that, go further. If you don't, just give up. |
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Posts: 35,253
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#287 |
Supporter
Join Date: Aug 2000
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I need to clarify. I was a little short on my spicy/mild distinction.
Spicy curry is AWESOME, but it's still at it's base spicy food. It's not as distinct from, spicy Thai, Mexican, Creole, Jamaican, Korean, etc., as mild Indian food is from all other cuisines. Spicy is spicy, by and large. I advise to start with mild Indian, not because I don't like spicy. I love it. But the mild stuff shows you how distinctive Indian cuisine can be. |
Posts: 95,642
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#288 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Also good to define spicy. All Indian food is spicy in that it's full of spice, way more than American cuisine. Not all is spicy hot. |
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Posts: 35,253
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#289 | |
Supporter
Join Date: Aug 2000
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Quote:
Spicy curry uses the same cayenne that kung pao or larb or chili does. Describing the mix of spices in mild Indian is a much more complex matter. Explain cardamom to someone who's never tasted it, or try explaining star anise to someone who doesn't like black licorice whips. So I just recommended he try it himself at a reputable buffet. |
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Posts: 95,642
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#290 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
I've personally never had luck at buffets. I know many that have, but not me. |
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Posts: 35,253
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#291 | |
Supporter
Join Date: Aug 2000
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Quote:
Buffet and a Mango Lassi. http://www.hoistl.com/galleries/lunch-buffet-gallery/ |
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Posts: 95,642
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#292 | |
Cast Iron Jedi
Join Date: Nov 2004
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Quote:
Will try to remember if/when I ever make it back to STL. ![]() |
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Posts: 35,253
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#293 |
Cast Iron Jedi
Join Date: Nov 2004
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Grilling up some chuck eye steaks with hobo packs of onion, carrots, and potatoes.
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Posts: 35,253
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#294 |
MVP
Join Date: Oct 2006
Location: West of the Equator
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Homemade chicken and noodle soup. This is the first cool day that I've had time to make it.
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Posts: 13,680
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#295 |
Keepin it Real
Join Date: Sep 2004
Location: Oklahoma
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Cowboy steak with baked potato and a veggie.
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Posts: 10,495
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#296 |
Cast Iron Jedi
Join Date: Nov 2004
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I'm going to do a little cross-thread posting for ideas. I just bought a 12-pound pork belly, most of which is going to get cured and turned into bacon, some of which will get given away as little Christmas gifts for people at work, probably.
But I'm going to save 2-3 pounds to actually cook with. I've never made pork belly as a dish, so open to some ideas. Anyone? |
Posts: 35,253
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#297 |
I like Pie!
Join Date: Jan 2004
Location: In my garage
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The wife made chili and I was craving a chili dog...
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Posts: 5,383
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#298 | |
Politically Incorrect
Join Date: Feb 2009
Location: Scottsdale, AZ
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Quote:
I love most everything Indian, including curried goat. I'm 50-50% on most Vindaloo dishes as their extreme heat tends to overpower the food, like Lamb Vindaloo. ![]() |
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Posts: 51,504
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#299 | |
MVP
Join Date: May 2001
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Quote:
You put any veggies in? Personally I pass on any veggies beyond some onion. I make it pretty simple, chicken, noodles, broth form chicken, salt, pepper and some bouillon. |
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Posts: 18,180
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#300 | |
Banned
Join Date: Aug 2015
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Quote:
the cut of meat you call is a bit suspicious you may have a belly or a bacon. if the rind is skinny and makes little lard then you have the part closest to the cock. the better cut is is close to the chest. |
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Posts: 2,502
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