What are you cooking?

saurus · Post by **saurus** » Fri Jun 15, 2012 5:05 pm

fuck you all

Synthestesia · Post by **Synthestesia** » Fri Jun 15, 2012 7:10 pm

saurus wrote:fuck you all

I like cooking!! I swear!! I made panini's for lunch yesterday. It was with salami and mozzarella and mustard and basil. It fucking ROCKED

Julian Candy · Post by **Julian Candy** » Fri Jun 15, 2012 11:29 pm

saurus wrote:fuck you all

Way to open the new page.

pianoforte · Post by **pianoforte** » Sat Jun 16, 2012 3:26 am

asymmetrical head wrote:I made pepperoni and mushroom pizzas today using naan bread... got the idea from trader joes. The type of cheese that I used escapes me right now, but that cheese is what pulled those pizzas together.

Other than the mushrooms, that looks utterly delicious!

Mexicola · Post by **Mexicola** » Sat Jun 16, 2012 11:46 am

Tickerty-tock, it's curry o'clock...

Having a stab at making my favorite curry from scratch - Dhansak. Swapped in some lamb instead of my usual Chicken Tikka option.

Recipe here if anyone fancies a go

Will knock up some Saag Aloo and Naan bread later.

pianoforte · Post by **pianoforte** » Sat Jun 16, 2012 8:09 pm

Julian Candy wrote:
saurus wrote:fuck you all
Way to open the new page.

Agreed

Waterbagel · Post by **Waterbagel** » Sat Jun 16, 2012 9:51 pm

Mexicola wrote:Tickerty-tock, it's curry o'clock...

Having a stab at making my favorite curry from scratch - Dhansak. Swapped in some lamb instead of my usual Chicken Tikka option.

Recipe here if anyone fancies a go

Will knock up some Saag Aloo and Naan bread later.

I've got a need.
A need.. for your Naan recipe.

Mexicola · Post by **Mexicola** » Sat Jun 16, 2012 11:26 pm

Waterbagel wrote:I've got a need.
A need.. for your Naan recipe.

I'll level with you... I used a packet mix for the Naan dough this time (for shame), although the Dhansak and Sag Aloo was made from scratch. Bloody good it was too

Still, Keema Naan is the way to go.

Waterbagel · Post by **Waterbagel** » Sun Jun 17, 2012 1:24 am

Mexicola wrote:
Waterbagel wrote:I've got a need.
A need.. for your Naan recipe.
I'll level with you... I used a packet mix for the Naan dough this time (for shame), although the Dhansak and Sag Aloo was made from scratch. Bloody good it was too

Still, Keema Naan is the way to go.

I have to ask. How do you cook yours? Hot oven? Grill? Tandoor?

Mexicola · Post by **Mexicola** » Sun Jun 17, 2012 7:52 pm

Waterbagel wrote:
Mexicola wrote:
Waterbagel wrote:I've got a need.
A need.. for your Naan recipe.
I'll level with you... I used a packet mix for the Naan dough this time (for shame), although the Dhansak and Sag Aloo was made from scratch. Bloody good it was too

Still, Keema Naan is the way to go.
I have to ask. How do you cook yours? Hot oven? Grill? Tandoor?

Oven. Much as I'd LOVE an authentic clay one, I have to make do. Works fine though although can benefit from spraying a little water in. Pre-heat the oven and use a clean spraygun to 'mist up' the oven a little.

Waterbagel · Post by **Waterbagel** » Sun Jun 17, 2012 9:27 pm

Mexicola wrote:
Waterbagel wrote:
Mexicola wrote: I'll level with you... I used a packet mix for the Naan dough this time (for shame), although the Dhansak and Sag Aloo was made from scratch. Bloody good it was too

Still, Keema Naan is the way to go.
I have to ask. How do you cook yours? Hot oven? Grill? Tandoor?
Oven. Much as I'd LOVE an authentic clay one, I have to make do. Works fine though although can benefit from spraying a little water in. Pre-heat the oven and use a clean spraygun to 'mist up' the oven a little.

So you heat it up to around 475 like it said? I'm just a little nervous about that bit, I guess

Mexicola · Post by **Mexicola** » Sun Jun 17, 2012 10:34 pm

Waterbagel wrote:
Mexicola wrote:
Waterbagel wrote: I have to ask. How do you cook yours? Hot oven? Grill? Tandoor?
Oven. Much as I'd LOVE an authentic clay one, I have to make do. Works fine though although can benefit from spraying a little water in. Pre-heat the oven and use a clean spraygun to 'mist up' the oven a little.
So you heat it up to around 475 like it said? I'm just a little nervous about that bit, I guess

250C / 475F is fine, albeit right at the top of what my oven can reach. I do the same when I make sourdough bread - ie. get the oven red hot and then, just as you put the dough in to cook, give 3 or 4 squirts of water with the spraygun which instantly turns to steam. This is especially important if you use a fan oven . Good luck!

OverTheHorizonRadar · Post by **OverTheHorizonRadar** » Mon Jul 02, 2012 4:25 am

So this year for whatever reason was amazing for my our plum tree, it gave us like 300+ plums. Today I made some plum jam, oh my is it amazing. I got like 9 jars out of maybe 15 or 20 plums I think? Anyways, if any of you guys have access to fresh fruit you can pick yourself, I'd highly recommend you do so, anything with fresh fruit in it makes me happy and hopefully makes you happy too.

lackerz · Post by **lackerz** » Mon Jul 02, 2012 11:25 pm

mmmmmm.. love curry, although, Saag Paneer is the way to go.. none of this Saag Aloo business..

have you heard of/tried making your own Ghee (indian cooking oil, basically just clarified butter) all you do is get quite a big lump of butter, like 300g or something, melt all of it in a pan and then bring it to the boil (don't spill it :/ ) then turn down to simmer for 30 minutes, skim off the 'scum' on top (wierd solidified grimey stuff) and (when its cooled a bit) pour the golden butter oil into a container (leave the salt solid stuff at the bottom) and use it as the base for any curries or just frying in general, its really healthy (healthier than normal butter/oil) and (I think) makes whatever curry tastes like more authentic.

n.b. use an old and/or stainless steel pan, its a bit hard to clean, but you should only need to make it every coupl' o months..

I would write the recipe for the Saag Paneer but I really can't be bothered now (tired), i'll put some pictures up when I cook it nxt, and if anyone wants t'recipe i'll do it then, its realllly nice tho, honest.: :.\\

lackerz · Post by **lackerz** » Wed Jul 04, 2012 10:23 pm

Shop bought naan I'm afraid.. But everything else made from scratch..

lackerz · Post by **lackerz** » Wed Jul 04, 2012 10:27 pm

..and MHTRTC in the corner to Prove I didn't just google image it

Mexicola · Post by **Mexicola** » Wed Jul 04, 2012 10:40 pm

lackerz wrote:mmmmmm.. love curry, although, Saag Paneer is the way to go.. none of this Saag Aloo business..

have you heard of/tried making your own Ghee (indian cooking oil, basically just clarified butter) all you do is get quite a big lump of butter, like 300g or something, melt all of it in a pan and then bring it to the boil (don't spill it :/ ) then turn down to simmer for 30 minutes, skim off the 'scum' on top (wierd solidified grimey stuff) and (when its cooled a bit) pour the golden butter oil into a container (leave the salt solid stuff at the bottom) and use it as the base for any curries or just frying in general, its really healthy (healthier than normal butter/oil) and (I think) makes whatever curry tastes like more authentic.

n.b. use an old and/or stainless steel pan, its a bit hard to clean, but you should only need to make it every coupl' o months..

I would write the recipe for the Saag Paneer but I really can't be bothered now (tired), i'll put some pictures up when I cook it nxt, and if anyone wants t'recipe i'll do it then, its realllly nice tho, honest.: :.\\

Saag Paneer is lovely, but always use genuine Paneer cheese and for the love of all that's holy leave it in CHUNKS, not the stringy melted crap that some of the cheaper restaurants seem to think they can pass off.

Never made ghee, but do cook with it - much to the annoyance of my heart and arteries. Makes such a difference to the flavour though.

lackerz · Post by **lackerz** » Thu Jul 05, 2012 12:26 pm

Yer, that's true, real paneer is great, most people just use cheddar or something which is alright too.. but if you want to make your own paneer it's actually quite easy, all you need to buy 2 pints of organic whole milk and 2 tablespoons of white wine vinegar.
pour all of the milk into a big pan and heat it till it begins to boil, then add the vinegar and turn down to simmer, at this point the milk will curdle and you want to drain the contents of the pan into another pan with a sieve and a cloth which the liquid will drain through (which you discard) and then collect up the ends of the cloth and twist, you will have something which resembles a lump of sort of cream cheese, you keep it twisted and add a weight on top of it, and let the liquid drain away. It should be ready to use after about an hour in the fridge, then u can marinate it and/or fry it. All in all should cost about 1 or 2 quid depending if u have any white wine vinegar already.. curry ftw

s7409651 · Post by **s7409651** » Mon Jul 09, 2012 4:24 pm

This is a lot of fun to make!
I like to make the sauce more interesting though.

Cupz · Post by **Cupz** » Mon Jul 09, 2012 6:23 pm

potatoes - cut in wedges (leave skin on)
sweet peppers - cut in wedges
hot peppers - cut in wedges
fresh garlic (as many as you can muster) - cut in wedges
onion - cut in wedges
tomatoes - cut em in wedges
frozen minced meat - cut in wedges

boil potatoes
bake meat wedges with 1/3 of the garlic and hot peppers and olive oil
drain potatoes
put everything mixed in a big oven dish
place in hot oven for +30 minutes