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Chit Chat
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These 113 comments are related to the topic:
Who likes to cook ?
Who likes to cook ?
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Replies: 113
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*rashers
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I absolutely love this curry and have tweaked the recipe to my liking.
I have also used this recipe with chicken, and it works just fine, but more water is needed as the chicken obviously takes longer to cook. An idea that works very well is to make the sauce as the method below, and leave over night, this isn't essential. You can also make a large pot of the sauce without the meat/peppers/spring onions and freeze in batches for use for another day. If doing a large batch, it is worth noting that the spices/garlic/chillies/lemon juice would need to be reduced in quantity as this would overpower the flavour. Fish Curry (1 portion) Ingredients. Oil - tbl spoon Onion - 1/2 (thinly sliced) Garlic/Ginger paste - 1 tbl spoon - (freshly grated may be used) Tomato - 1 large (chopped - tinned may be used) Fenugreek leaves - Pinch of (Optional) Green Chill (to taste) - 1 whole (sliced lengthways) Cumin Powder - 1 tsp Turmeric Powder - 1 tbs Coconut Milk/Powder. Lemon Juice - 1 tsp Salt (to taste) Water - 1/2 Pint. Fish (firm flesh) - Frozen Cod steaks for me - Thawed and cut into chunks (coated with additional Turmeric - optional). Red Pepper - 1/4 - Sliced lengthways Spring Onion - chopped Coriander - Fresh Method: Heat oil - medium heat Cook onion until just soft (do not brown) Add. Garlic Ginger - cook for a few seconds Tomatoes - cook until starts to break down. If tinned - until starts to boil Fenugreek Leaves (optional) Green Chilli Cumin Turmeric Cook for a few seconds (if the masala paste is too dry, add a little water and reduce down. Coconut Milk Lemon Juice Salt to taste Water Bring to the boil and reduce heat to low and cover. Simmer until the sauce starts to thicken slightly (20 mins roughly) - check regularly Place the Fish chunks into the sauce and cook for 5 minutes. Place the sliced red pepper into the pan and cook for a further 3-5 mins until the fish is cooked through (do not over cook the fish) Add chopped spring onion - stir and serve. Garnish with Fresh coriander |
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Smoked Bacon is saltier than unsmoked. Stock cubes/Bovril etc are very much salt, cheese contains salt.
I tend not to use very much salt in anything as it's easier to add than take out. If you ever have a very salty "wet" dish, (casserole, stew, possibly curry, chilli, etc) putting a peeled potato in the pot to cook for 20 mins or so, is supposed to extract some of it, the potato has to be discarded once used. Personally, I've not found that to be tremendous, but it might help. |
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Alternative, (more basic than STATSMAN'S) fish curry...
An onion, curry paste (in a jar of your own buying - I prefer pataks to sharwoods) 450ish gms Tilapia (my fish of choice), 1 tin coconut milk/cream (not the diluted type). A little oil (not olive oil) 1 large wok type or frying pan. Chop onion small, fry in some oil on med heat until translucent and cooked. Add 2 dessertspoons curry paste fry together with cooked onion, for a min or so. not too hot (add a little more oil if necessary. DON'T EVER LET CURRY PASTE OR SPICES BURN, YOU'LL RUIN YOUR CURRY. Cut fish into very approximately 1-1.5 inch squares put fish gently into pan with onions and curry paste. Fry for a few minutes, turning gently a couple of times - don't stir fish curry too hard, you'll break up the fish. Once fish is cooked, (completely white - cut 1 piece to check) pour the tin of coconut milk over it. Stir gently, allow to reach a decent bubble, no need to boil. Dish it up on some rice, with some green leaves on the side, imo. |
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Big rice recipe (for curry), and a how to cook basic rice easily to follow later.
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Aspro, I'm not thinking that your smoked bacon is going to contribute much salt to the dish but you could always try to reduce the actual salt
and as always to taste whilst you add more... I use very little salt and I'm struggling to remember when I last did use it! What I do use is MSG which is a flavour enhancer....widely used in Chinese cooking. If you ever had a Chinese Foo Yung (which is just an omelette, with added Prawns or Mushrooms) you may have wondered why your own is nothing like as flavoursome! The answer is MSG, with approximately 1 teaspoon, to a three egg omelette. Try it in all manner of dishes and be surprised! As with everything else, it's important not to overuse, as it may then be negative, so taste, taste, taste.... A good chef even tastes the water, having added salt, or whatever else...... |
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I didn't add any salt at all LFV, I didn't need to so was wondering how I could cut down otherwise. I'm aware of the salty ingredients (bacon, cheese etc) but wasn't so aware of the Bovril mix, perhaps I could use something else
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I like to cook.
Tip to you Young Guns particularly the ones who are tight and are saving to buy a car and pay for insurance  and don't like spending money on anything, particularly women..... Cooking for an attractive young lady is a good way to get into her pants. Now I am from Gillingham so a Vodka and lemonade used to do it and occasionally one would have to splash out for a kebab. I digress! If you have your own place and I guess most of you miserable Millennials do not and will not...ever. Sorry I have done it again  .So say your parents have gone away for the night, probably to stay at an hotel overnight so they can bonk in peace without you sitting downstairs disapprovingly. Oh man I'll get there soon! So like I said a good way to get into a girls pants is to invite her round and cook a meal for her. I assure you they will be delighted for the invitation. The tactics are to buy all the food in advance. Tell her to dress classy. This is very important not sexy or slutty. The age old tactic of ply them with drink comes into play. Personally I like to perch them on a high stool so I can get a good look while preparing the meal. Cocktails are good as there is plenty of hard alcohol on an empty stomach and they don't notice. Voddy I guess is always good for a bird or wine. Birds these days can drink a lot of wine. Chop all the vegetables in front of them slowly and deliberately. Chat and try and be entertaining. The most important point here for you young'uns is to remember don't be yourself! Dont tell them you are saving all your money for a car and in all likelihood will never own a property till your parents die. Add the spices and other ingredients and get that pan on the stove. Boil the rice or pasta. Don't get too smart. Even a simple Bolognese will get you doing the horizontal tango if you play your cards right and make them feel special. Always remember they like chocolate so dipping some strawberries in melted white chocolate should probably seal the deal! |
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Eh , Whisperingdeath , i wish i was a girlie and i knew you .
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A Berni Inn on the second date Culvin
 No expense spared |
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Average age on chit chat is about 58 (we tested this a while back) so one extra ingredient might be of help here... viagra
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Eh , Whisperingdeath , i wish i was a girlie and i knew you
Careful culvin, your starting to tread on moisok's toes  |
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MSG is a flavour enhancer used to be extremely popular in Asian cooking particularly the Chinese community; its usage is lesser and lesser these days in food production as it could induce health problems such as headaches and allergic reactions for some consumers. MSG is also an economic substitute to sugar as it's much cheaper and more potent eg only a tiny amount necessary to replace many table spoons of sugar. It's also no longer used in most Chinese households.
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To answer your earlier question Aspro. I don't think I've ever seen Beef liver, so I couldn't say what it's like.
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Only mentioned beef liver after looking on youtube on how to cook it. They used beef on that clip.
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Beef Liver is generally sold as Ox Liver. It is slightly stronger than Pigs Liver but similar. Both are much stronger than Lambs Liver and Calves Liver; the latter being the mildest and most expensive of all. My favourite Liver is Roe Deer, but all Venison Liver is excellent.
For those of you who like Liver and Bacon, may I point you to the excellent Hairy Bikers recipe on the net. Foolproof recipe for not overcooking the liver. I use Lambs liver if venison is not available. You do need proper dry-cured bacon though. My butcher cures his own and smokes it himself. |
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Mum would only ever buy / cook lamb's liver and when I think about beasts' lifestyles, I can fully understand why. The exception being calves and venison, as per blackburn's post. Never tried calves but I used to get venison regularly from the farmer when I lived up the road.
Re spicy recipes, Aspro, they're ten a penny and Google is your friend. More important, imo, are fresh ingredients and a good imagination. Once you have a decent base, as in those above, simply add a wee bit of this or lose a touch of that. Fresh essentials (which can be frozen for future use - and hence worth looking out for in the supermarket "sell-by" fridge) - include chillies, root ginger, turmeric, garlic, lemon grass, lime leaves and basically anything else curry / chilli / etc related. A good selection of spices is also required and large supermarkets have a fairly range these days - though I always stock up at my nearest Chinese cash 'n' carry whenever I'm passing. Both powder and seed versions of jeera (aka cumin), black pepper & coriander, powdered turmeric & paprika, cloves, black mustard seeds, green cardamom pods, crushed (and whole) dried chilli off the top of my head will get you off to a good start and the secret here is to keep the contents airtight once the packet is opened. I used to keep all my old coffee jars but I switched to smaller jars, such as honey, jam etc as the contents are less and don't get exposed to so much air every time they're opened. I put so much in a jar, wrap the original packet up tightly and keep in a cool, dark place for future reference. Same works for instant coffee, btw I always dry cook my rice and add a few bits and pieces like cloves, green cardamom pods, chopped lime leaves, whole dried chillies (the wee, red, hot Martha Ferkers), etc. Two large parts white rice to three parts water (after rinsing a few times), bring to the boil, simmer for ten minutes and leave to stand for another ten for perfection. Essential to keep the lid on the pan to prevent evaporation and keep an eye on to prevent boiling over - and stir a few times to distribute the additives just as it's coming to the boil. Once cooled, separate into portions and freeze for future use. A few minutes in the microwave from frozen is fine. Use caution though and don't leave it sitting more than a day as freshly cooked white loves bacteria which can't half upset your stomach. Likewise with curries, stews, soups, etc. I'll cook a large pot full and freeze portions for future. As someone mentioned, leaving a freshly cooked batch with various herbs, spices, etc at room temperature overnight does no harm and greatly enhances the taste. Bis später, guten appetit! |
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Almost forget, get yourself a pestle and mortar for fresh ingredients and a coffee grinder for dry.
Aniseed & cinnamon - both whole and powdered - are two more essentials for the spice cupboard. I think it was Study who said NEVER overcook or burn your spices! Easiest way to avoid this is to add them after you're fried your base and added water. |
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Tinned and block coconut - a whole coconut if you're confident & adventurous, fresh coriander and peanut butter are more essentials, as are almonds & dry roasted peanuts.
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My taste buds a dancing happy dance , reading all this cooking stuff . Mmmm
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interesting how offal has gradually disappeared from our diet. There are some religious groups that won't eat it but the majority of people under 40 have probably never tried it. As a child growing up in a farming family, liver for breakfast, sheeps hearts for lunch were normal. kidneys, sweetbreads, tongues and other internal bits were prominently displayed in most butchers shops. They are now homogenised in sausages, pate etc so that the public don't know what they are eating.
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All that talk of liver, how abouta nice bit of tripe? My Mum used to cook it French style with cream & brandy and when I lived in Sheffield I seemed to remember a stall in the market where it was served raw & you sprinkled salt, pepper, vinegar & ate it, like you would do whelks, mussels, cockles etc.
The hotel me & my wife return to every year in Lanzarote have calves liver on the show cooking on the griddle once or twice a week. On the one hand I think to myself they're penny pinching, but I always have some with some fried onions and really enjoy it. Predominantly German hotel, I wonder if liver is their thing? Regarding curry, I wondered as someone I think said earlier on the thread, why do ready meal curries or pastes etc never taste like curries you get from the Indian restaurant? On investigating further I bought this: The Curry Guy: Recreate Over 100 of the Best British Indian Restaurant Recipes at Home by Dan Toombes The key, is creating a base sauce that is more or less used for every curry made in restaurants. It's been a bit of trial and error but I've made a couple of Chiken tikka Masala's that have been pretty close to the real deal  |
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BIR recipes is the way to go.
I've been doing it for years and have in the past done Curry nights at my local. It goes down a treat |
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Liver is the most nutritious part of an animal that you can eat. The body uses it as a store of proteins, vitamins and minerals which can be returned to the bloodstream if they are in deficit. It is crazy that most of it probably ends up in petfood or even landfill theses days.
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Nice one, STATO.
Googling your suggestion took me here https://www.realcurryrecipes.co.uk/ |
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Can't beat lamb's liver fried in chilli, ginger and garlic! Well, perhaps doe's
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Sageform - Heston Blumenwotsit call Kidneys "The last great cheap luxury food" He is right!. My favourite kidney recipe is very simple but very rich - Lambs Kidneys, Cream, White wine and Tarragon on toasted brioche. Don't do it as a starter; they won't eat the main. I think, surprisingly, that it is a Rick Stein recipe.
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Those real Indian base gravy recipes sound good.
Looks like you need to make it in bulk. You probably need 20 different ingredients - many of which will sit in the cupboard once opened. |
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BIR recipes from the curry guy
http://www.greatcurryrecipes.net/ |
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Check out Julian Voigt on Youtube
https://www.youtube.com/user/leviteish Restaurant gravy. https://www.youtube.com/watch?v=5x4oIVzfQZ4 |
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After hearing the crazy advice on diet by the so called experts around the world today, I am pleased that I ceased to be a Livestock farmer in 2000 and none of my family are involved in agriculture. If the advice is followed, thousands more farmers will leave the industry. Many of the ingredients suggested in the ideal diet are imported from very distant countries. What does that do for the planet? The only solution to global warming is less human beings and all Government policies should bear that in mind. Nothing drastic, just less incentives to have children.
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Just get good curry pastes (not sauces) eg masala and massaman from Asian supermarkets; add additional ingredients to enhance flavour if necessary eg chillies (extra heat), fresh ginger/garlic (freshness), coconut cream/milk, cumin, cloves (restaurant taste, only keep small quantity) and one another - there is no need to have the whole shebang of spices.
The diet advised today is barmy, and not for humans, I firmly believe, even for an occasional meat eater like myself; just fly everything especially people and food around the world less to reduce air miles and pollution. No need to use a sledge-hammer to crush a peanut! |
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If you've got the spices to enhance the flavour of a paste, why buy a paste in the 1st place?
The bought pastes will have preservatives/salt in. I prefer not to indulge. I for one would definitely not buy a paste, but that is only my opinion. Enjoy, however you make them |
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Very true, unless they do not have any preservatives.
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