speaking of hot……apparently I’ve never actually had ‘authentic’ Indian cuisine because the takeout that my wife brought home last night from a trip to the nearby city (2hrs away) was a on a whole nuther level! She apparently told the feller to make the food the traditional way they would eat it……..yahhhhhhh……problem is it was so good it made you power through the tears and snot until it was gone! What I had was vindaloo (what I assume was pork?) over some Perfectly cooked jasmine rice and some kind of hot flat bread (coated with garlic and chilies)
Interesting thing was after eating way too much my insides weren’t distressed at all as with most other hot/spicy foods. Still hasn’t seen the exit ramp yet so my fingers are crossed!
Interesting thing was after eating way too much my insides weren’t distressed at all as with most other hot/spicy foods. Still hasn’t seen the exit ramp yet so my fingers are crossed!
Good that you powered through it Bob.
Vindaloo is a Goan dish, ie: Portugese. It's a type of curry and can include meat or not.
The flatbread you had was likely Naan.
Yes, many of the uninitiated will find it hot, both coming and going.
When I make it, I tend to cut back a little on the heat. I am not the man I used to be.
Vindaloo is a Goan dish, ie: Portugese. It's a type of curry and can include meat or not.
The flatbread you had was likely Naan.
Yes, many of the uninitiated will find it hot, both coming and going.
When I make it, I tend to cut back a little on the heat. I am not the man I used to be.
The official sign of spring. Lagunitas "The Waldos'" special ale. I patiently wait for this limited edition, limited release every year around April 1. They actually check the books of stores and only allow a certain amount to be ordered by stores based on their sales. I absolutely love this beer. Its usually gone by May, might find a 6er at some random neighborhood store around June 1, but never after that.
I had to drive back out to work at 7pm tonight because the landscapers left a gate unlocked, so the missus is making a meatloaf, mash and peas for dinner. One of my comfort foods, for sure.
I had to drive back out to work at 7pm tonight because the landscapers left a gate unlocked, so the missus is making a meatloaf, mash and peas for dinner. One of my comfort foods, for sure.
You cannot get authentic vindaloo in the UK as over here the restaurants just take their standard curry and make it hotter. As pork isn't eaten much in India it is very much a Goan oddity from the portugese sailors who turned up with barrels of pork and garlic. If you did get a proper pork and garlic dish marinated in wine or vinegar you were very lucky.
It won't have been jasmine rice though. Indian food usually has basmati (and I should note I can't tell the uncooked grains apart)
Yah I believe it was the real deal as it was super garlicky and definitely tasted of some sort of marinade…..wasn’t vinegary though. I said jasmine but have no idea and wife just knew it was vindaloo…….long skinny grains and quite light. It hasn’t bothered anything on exit so i‘m a fan!
On the bread front made a loaf saturday night with the same flour mix but a teeny bit less yeast and a teeny bit less sugar. Came out pretty well with just one area where it looks like it collapsed a bit on the final rise. So far so good. After 36 hours as I made the kids sarnies it was starting to crumble at the top. Taste and texture are spot on though.
Attachments
Real nice.
Nowadays I "cook" the chicken in the sous vide... 2 1/2 hours at 165F, then I finish it. Last night I had a large half chicken with salt, pepper, slices of oranges... in the bag.. Then I finished it for 10 minutes in the Air Fryer at 450F ( roast ) to let it get golden.
You never have to worry about bloody chicken!
All this pepper talk has me ready to reskin my greenhouse and try to get some of the hotter varieties to finish. 48` North and a cool environment has left me with great looking outdoor plants that failed to fruit 2 years out of 3. Cayenne and jalapenos are usually just fine.
Years ago we moved to a small town after developing a pretty substantial hotwing habit. Rather than face the unpleasantness of withdrawals, we started developing our own sauce mixes from store-bought offerings. We started with straight Franks and butter. The BW character was there but it was lacking. Trial and error lead us to adding sriracha. Simple as it is, the added complexity and kick proved a fam favorite and we're still using the basic mix 20 years later. Adding Thai sweet chili sauce produced a nice variant that we use on occasion but ~ inverting the sauce ratios lead to a nice glaze that we've enjoyed on pork and other chicken dishes. 2-3 brush applications while smoking a chicken is fantastic. I usually start brushing sauce when the bird is around halfway done. Adding whole chickens to the shopping list now that I'm thinking about it. Pedestrian compared to some of the food I see on this thread but its delicious, easy and hanging out managing the smoker means I'm not roped into a shopping trip or worse.
Years ago we moved to a small town after developing a pretty substantial hotwing habit. Rather than face the unpleasantness of withdrawals, we started developing our own sauce mixes from store-bought offerings. We started with straight Franks and butter. The BW character was there but it was lacking. Trial and error lead us to adding sriracha. Simple as it is, the added complexity and kick proved a fam favorite and we're still using the basic mix 20 years later. Adding Thai sweet chili sauce produced a nice variant that we use on occasion but ~ inverting the sauce ratios lead to a nice glaze that we've enjoyed on pork and other chicken dishes. 2-3 brush applications while smoking a chicken is fantastic. I usually start brushing sauce when the bird is around halfway done. Adding whole chickens to the shopping list now that I'm thinking about it. Pedestrian compared to some of the food I see on this thread but its delicious, easy and hanging out managing the smoker means I'm not roped into a shopping trip or worse.
With the warm weather here recently, I haven't had the urge to cook much. Been drinking some good dinners, though! Cracked open the bottle of bourbon I got from the distillery a week ago. Damn tasty.
Got some plain SD bread currently in fermentolyse. Just about time to add salt. Will be doing a chocolate loaf this weekend, as well. I've got an idea to amend the recipe that may, or may not work out. Think Mexican chocolate, with cayenne and achiote.
Anniversary with the missus this Saturday, got reservations to our favorite steak house. Its not the food that's the gift, its not having to do the dishes after that I'm paying for, lol!
Got some plain SD bread currently in fermentolyse. Just about time to add salt. Will be doing a chocolate loaf this weekend, as well. I've got an idea to amend the recipe that may, or may not work out. Think Mexican chocolate, with cayenne and achiote.
Anniversary with the missus this Saturday, got reservations to our favorite steak house. Its not the food that's the gift, its not having to do the dishes after that I'm paying for, lol!
It was nice today... I made some good Mai Tais.
Had seconds.
My wife made a delicious pork in green chile, from scratch.
I was sooo buzzed. ;-)
I got a $100 gift card to our local High End meat shop...
https://www.yelp.com/biz/the-butchery-quality-meats-costa-mesa-2
I think I'll go get a nice cut of meat for the weekend. Two hours in the sous vide, finished on the grill with a good bottle of Santa Ynez Valley Malbec...
No, not marbled like Wagyu.. IMHO, that kind of beef must be sliced thin and cooked over a table top grill... otherwise it's actually too fatty and turns out as if it has been deep fried.. not good.
Mostly a good Prime cut, two pounds, rib eye with good marbling. No need for aging when cooking it in the sous vide. Sliced on the bias, perfect for three people. Nice simple tomato and cucumber salad, sparkling mineral water..... YUM YUM YUM...
You know, I got a lot of really good wines from the Santa Ynez Valley that go perfect with beef... Central California is actually Ranch Country.
...
Dang it, those were awesome Mai Tais.
Had seconds.
My wife made a delicious pork in green chile, from scratch.
I was sooo buzzed. ;-)
I got a $100 gift card to our local High End meat shop...
https://www.yelp.com/biz/the-butchery-quality-meats-costa-mesa-2
I think I'll go get a nice cut of meat for the weekend. Two hours in the sous vide, finished on the grill with a good bottle of Santa Ynez Valley Malbec...
No, not marbled like Wagyu.. IMHO, that kind of beef must be sliced thin and cooked over a table top grill... otherwise it's actually too fatty and turns out as if it has been deep fried.. not good.
Mostly a good Prime cut, two pounds, rib eye with good marbling. No need for aging when cooking it in the sous vide. Sliced on the bias, perfect for three people. Nice simple tomato and cucumber salad, sparkling mineral water..... YUM YUM YUM...
You know, I got a lot of really good wines from the Santa Ynez Valley that go perfect with beef... Central California is actually Ranch Country.
...
Dang it, those were awesome Mai Tais.
Last edited:
Santa Ynez and the central valley is great for Spanish style wines. I'm 10 minutes from Lodi and a lot of great Zin and Tempernillo styles, Tokay grapes are abundant up here. The Alexander Valley area is putting out some great stuff, too.
But, the whiskey! Oh man. Sabbatical actually studied which corn varieties give the flavors they want, grow their own corn, barley and rye, distill on site and produce some fantastic product! I found them about 4 years ago when they first hit the local market. Been a fan ever since!
But, the whiskey! Oh man. Sabbatical actually studied which corn varieties give the flavors they want, grow their own corn, barley and rye, distill on site and produce some fantastic product! I found them about 4 years ago when they first hit the local market. Been a fan ever since!
Hmmm... I'm honestly not much into whiskey anymore... I do enjoy a bit of bourbon though. But I'm not a connoiseur, mostly Bulleit from Costco.
Not much Zin anymore... it used to be one of the big grapes in the late 70s and early 80s... Yes, Alexander Valley is very good.
Heck, have you gone on the Salinas Valley along the 101... I swear half the place is wine grapes.
I've seen Garnacha in Santa Ynez, but not much Tempranillo - both are actually pretty old grapes grown in Iberia by my Roman/Iberian forebears!
Yep..."What have the Romans done for us?"... well, besides peace, roads, medicine, running water, literature, toilets, architecture... they gave us reasonably good wines!". Have you noticed how much effort the Franciscan Missions made for their wine making? Yep, my man, Junipero Serra! Yo, My Man!!!
In Spain they have a saying: "Con Pan y Vino Se Anda El Camino"... those monks had to walk a lot.
Not much Zin anymore... it used to be one of the big grapes in the late 70s and early 80s... Yes, Alexander Valley is very good.
Heck, have you gone on the Salinas Valley along the 101... I swear half the place is wine grapes.
I've seen Garnacha in Santa Ynez, but not much Tempranillo - both are actually pretty old grapes grown in Iberia by my Roman/Iberian forebears!
Yep..."What have the Romans done for us?"... well, besides peace, roads, medicine, running water, literature, toilets, architecture... they gave us reasonably good wines!". Have you noticed how much effort the Franciscan Missions made for their wine making? Yep, my man, Junipero Serra! Yo, My Man!!!
In Spain they have a saying: "Con Pan y Vino Se Anda El Camino"... those monks had to walk a lot.
