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http://www.vegrecipesofindia.com/chana-masala-with-coconut/ Can I take it for granted that it's not bad when I don't know where to even buy a third of the spices and lack the equipment to treat them properly? 
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May 18, 2015 07:32
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You could buy everything on that list, including the spice grinder, from Amazon. All the ingredients are common except the (optional) "stone flower".
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May 18, 2015 11:04
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Xoidanor posted:http://www.vegrecipesofindia.com/chana-masala-with-coconut/ I had much the same reaction at first. Did you read the recipe at the bottom of the page? includes directions on how to cook the chickpeas if you don't have a pressure cooker (which I initially baulked at) and is a bit less intimidating on the whole. And the rest of the non-optional stuff isn't that hard to find around. I am scratching my head a bit about the asafoetida though, being in bloody buggery Australia.
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May 18, 2015 11:13
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If you can find an Indian market, you can usually get huge bags of Indian spices for cheap, both whole and ground. If no Indian people live near you, online is your only hope. Asafoetida is not for beginners, though... buying a bottle of it is kind of a commitment. I might try and master the other spices first. EDIT: That recipe looks great! I usually make punjabi style, since I loving love amchoor, but next time I'll try it this way. Squashy Nipples fucked around with this message at 12:29 on May 18, 2015 |
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May 18, 2015 12:26
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DumbparameciuM posted:I had much the same reaction at first. Did you read the recipe at the bottom of the page? includes directions on how to cook the chickpeas if you don't have a pressure cooker (which I initially baulked at) and is a bit less intimidating on the whole. And the rest of the non-optional stuff isn't that hard to find around. It's easy to get at an Indian shop (and I'm one of the people in the food desert of Western Australia that often has a whinge about how some stuff is hard to get, especially with Mexican products). Usually easy to get Indian and Asian stuff here at least, even in Perth. The only thing I haven't already got in my pantry from that recipe is black cardamom and "stone flower" - whatever that is. Most ingredients on that recipe you can get from normal supermarkets, lots of new spice suppliers out there hitting the supermarkets(E: independant ones at least, coles and woolies seem to just have home brand private labels and mccormicks). But you'll save some money getting them along with the asafoetida from an Indian wholesaler/supplier/grocery shop. I recommend getting a pressure cooker, so useful for cheap dried beans, meats, plain rice cooked in 4min, and a risotto in 7min without stirring. With energy costs going up who wants to braise or simmer for hours anyway? But if you don't want a pressure cooker, then tinned beans are only 99c a can anyway. Fo3 fucked around with this message at 13:12 on May 18, 2015 |
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May 18, 2015 12:44
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This has been some great advice re the Indian food discussion. With respect to the recipe stuff, does anyone have a Vindaloo recipe to use? We're going grocery shopping either tonight or tomorrow. Manjula's kitchen doesn't have a vindaloo recipe. That said, I suppose I am open to trying something else first... The GF is a big fan of lentil dishes, I suppose.
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May 18, 2015 16:24
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Paper With Lines posted:Manjula's kitchen doesn't have a vindaloo recipe. I haven't got a tried, tested and modified recipe on hand, but just searching for " goan pork vindaloo " will give you ideas. Similar curry to vegetarians stuff like mentioned, plus vinegar, garlic and onion, plus meat marinating time. E: from then on similar procedure to a vegetarian curry like before, minus the fruity spices or asafeotida is how I'd sum it up. Fo3 fucked around with this message at 16:51 on May 18, 2015 |
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May 18, 2015 16:44
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Fo3 posted:In fact ignore any recipe for it that's not called "goan pork vindaloo", because that's the original dish. This is the most appalling food snob bullshit.
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May 18, 2015 17:29
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If a dish isn't exactly like it was the first time it was made ever, then it's not authentic and therefore can't possibly taste good. I thought this was already understood.
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May 18, 2015 17:37
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Scientastic posted:This is the most appalling food snob bullshit. More to the point that if you're taking a random recipe of the internet, looking for that one will show a result truer to what flavours you expect or want, is not food snobbery. Thanks for the pointless nit picking. I bet you both got recipes from awesome sites like food.com etc all the time right? E: there's a time when you need to be a snob, and searching through random recipes on the internet is one of those times. Fo3 fucked around with this message at 17:45 on May 18, 2015 |
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May 18, 2015 17:40
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Clearly the only good steak is one you hack off a leftover carcass that a lion or bear killed. Mmm high meat.
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May 18, 2015 17:41
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Fo3 posted:More to the point that if you're taking a random recipe of the internet, looking for that one will show a result truer to what flavours you expect or want Except it almost certainly won't, because most people know vindaloo from the "inauthentic" one served at almost every Indian restaurant ever.
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May 18, 2015 17:45
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My Goan Pork Vindaloo uses Campbells cream of mushroom and tomato soups so you can save time and money. It's super delish!
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May 18, 2015 17:46
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Casu Marzu posted:Clearly the only good steak is one you hack off a leftover carcass that a lion or bear killed. casu marzu is more into the paleo diet than YOU. take THAT paleo diet people.
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May 18, 2015 17:52
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Scientastic posted:Except it almost certainly won't, because most people know vindaloo from the "inauthentic" one served at almost every Indian restaurant ever. Or someone has never had one, so use google to find an authentic recipe to cook at home specifically so they can get angry the first time they try it at an Indian restaurant, because they know it's not right and that's what GWS posters do best and is their SOP. Just so they can whinge to the gently caress, post a vindaloo recipe! Fo3 fucked around with this message at 17:58 on May 18, 2015 |
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May 18, 2015 17:54
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Fo3 posted:or you've never had one, so use google to find an authentic recipe to cook at home specifically so you can get angry the first time you try it an an Indian restaurnant, because you know it's not right and that's what GWS posters do best. Wow, dude. Maybe you should try a juice detox. You seem hella worked up about peasant food.
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May 18, 2015 17:57
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Balls. The lamb vindaloo I had in a Bradford curry house is just as "right" as the one had on a beach in Goa, made from the local farmer's pet pig.
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May 18, 2015 17:58
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Casu Marzu posted:Wow, dude. Some spelling fixed, I thought you should know. A detox would probably kill me. I really really love peasant food. Like, a lot!
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May 18, 2015 17:59
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You seem to be projecting a lot onto "GWS".
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May 18, 2015 18:01
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I kinda wish I had seen the vindaloo-based poo poo storm in here before posting a request for the same in general questions 
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May 18, 2015 18:03
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Casu Marzu posted:You seem to be projecting a lot onto "GWS". No I'm not. Scientastic just had a bone to pick with me for no reason. They mentioned a Bradford vindaloo was pretty good, but context is key here, previous talk was about a chana masala done pretty much like most Indian curries. Most of my post was about that, doing it similar with pork, vinegar and garlic, onion and similar spices. E: I just mentioned goan pork as a search term to find the better recipes as I didn't have one at hand. Others seem to want to pick on that rather than produce recipes. Fo3 fucked around with this message at 18:13 on May 18, 2015 |
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May 18, 2015 18:08
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Ok.
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May 18, 2015 18:12
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Does anyone have a recipe for Brad Vindaloo?
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May 18, 2015 18:17
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Brad Vinda-who?
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May 18, 2015 18:20
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One Brad One Vindaloo Combine and enjoy.
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May 18, 2015 18:32
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Mr. Wiggles posted:One Brad Tried this and it came out great but substituted jarred turkey gravy for the vindaloo.
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May 18, 2015 18:38
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icehewk posted:Tried this and it came out great but substituted jarred turkey gravy for the vindaloo. Not salty enough
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May 18, 2015 19:18
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Mr. Wiggles posted:One Brad the bro store was out of brads so i bought a chad instead, 3/10 would not buy again
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May 18, 2015 19:50
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Was it this thread where people were complaining about serving food on driftwood and roofing tiles? Anyway, here's something possibly worse: http://laughingsquid.com/israeli-restaurant-winery-partners-to-create-smartphone-friendly-dishware-to-encourage-posting-meals-to-instagram/
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May 18, 2015 23:12
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It's pretty dumb that people are so into socially mediating every single moment of their lives that manufacturers are starting to create trashy gadgets for every different permutation.
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May 18, 2015 23:24
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CommonShore posted:It's pretty dumb that people are so into socially mediating every single moment of their lives that manufacturers are starting to create trashy gadgets for every different permutation. It makes perfect sense, foodies are a goldmine.
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May 18, 2015 23:37
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I don't get it, why not hold up the phone? What's being gained here? And where's my oatmeal goddamnit I'm late for shuffleboard.
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May 19, 2015 02:39
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May 19, 2015 02:49
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quick sanity check : has anyone ever had dry aged beef that they actually think is noticeably better tasting than AverageBeef? I've eaten dry aged steaks maybe a dozen of times, and prepared them myself maybe half of those times, and I'm almost completely convinced I can't taste any difference over normal beef, aside from maybe a slight tenderness advantage that could just as easily be chalked up to overcooking or whatever by a few degrees. I've sous vide both dry aged and regular steaks too though, so dunno, still didn't notice a huge difference. I got some beautiful 60 day dry aged tenderloin for like $29/lb from a well respected local butcher/charcuterie guy, and cooked it absolutely perfectly, which is why I'm asking. it was delicious, but just not any better than I feel like a well cooked steak ever is. :/
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May 19, 2015 03:02
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Your tastebuds are broken, mindphlux. There's definitely a funk to a long dry age over the normal vaccubagged stuff that's served. Edit: Your problem is getting tenderloin. I find the fattier cuts benefit from dry aging more than the super lean ones. Casu Marzu fucked around with this message at 03:44 on May 19, 2015 |
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May 19, 2015 03:09
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There's a bleu cheese esque funkiness to good dry aged beef, but I normally buy big ribeyes when I go dry aged. Part of this though is how I feel about grass fed beef. I believe that grass fed might be better for the cow and a premium product, but I'm used to grain fed beef and prefer it. Maybe for some people they're just used to non aged beef and don't care about the funky taste?
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May 19, 2015 04:13
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You gotta find someone that does both. We would graze on grass and finish on corn and those steaks owned so hard.
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May 19, 2015 04:47
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As a family member of the Benningfield Beefmaster legacy, Angus can go eat a fat dick, grass and corn fed Beefmaster is the one and true cow. Matlock is the greatest animal whom ever lived, and I am proud to say that as he passed, he will never be forgotten, and gently caress Angus into the goddamn ground. So. loving. Hard. P.S. Love you Papa, sorry Beefmaster didn't work out, I blame G.W. Bush, Nolan Ryan, etc. P.P.S. I am so loving drunk you guys. So much, that you made me remember my grandpa, who had so much influence, You Didn't Even Know, like, amirite?
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May 19, 2015 04:58
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Casu Marzu posted:You gotta find someone that does both. We would graze on grass and finish on corn and those steaks owned so hard. I've had steaks like that and I wouldn't even call an all grass fed steak "bad" but I just prefer corn. I wonder if a lot of people just don't associate the dry age taste with steak.
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May 19, 2015 04:59
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Chemmy posted:There's a bleu cheese esque funkiness to good dry aged beef, but I normally buy big ribeyes when I go dry aged. Hmmm, would drenching a nice, well marbled ribeye in bleu cheese dressing roughly replicate the experience of dry aged beef?  I have a relative who completely slathers every bite of steak they eat in bleu cheese dressing. 
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May 19, 2015 05:45
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