Y’all are killing me. I need to try Indian food. My wife and I like really HOT & spicy food. Sent from my iPhone using FerrariChat.com mobile app
I second what FCMD said. This is righteous. Interesting the suggestions of wines to go with. I never know what to serve with Indian food when I cook it at home. Grüner from Austria is our go-to. Have a bunch of aromatics, so we're going baked chicken in the oven. With luck, the very will be cooked down in chicken jus and form the basis of a great soup. Image Unavailable, Please Login Salt and pepper, herbes de Provence, over a bed of onions, celery and carrots. If things go well, there will be French/green lentils to go with...T
yummy looking whole chicken^^ I think the whole idea of wine with indian is misplaced. When I was first into wine we would get wine at Indian places. But that quickly stopped. This food was so hot (for a couple of the dishes) and/or so strongly flavored, that it can only either overwhelm the wine or over-power the wine. Yet, they have a fancy wine list and a few people were ordering wines with the somm...got syrah's and pinots (!) and some french whites. What a mess imho.
I can't wait to get back to the USA for many reasons, but BBQ/grilling is at the top of the list! Pics like your are not helping
I would agree with hot AKA super spicy Indian, but with my wife that's not an option. I like this, good, a little effervescence, a bit of sweetness, but not inordinately so. Image Unavailable, Please Login I think vinho verde is another good option with Indian. T
yeah, we drink stuff like that and reisling with hot viet and thai food. Even that I stopped doing. Its a cocktail and maybe a beer for me with those foods...in fact...from the other night, here is my King Fisher (too bad I didn't take a pic of the two amazing cocktails I started with but here is what they say about it on their website): Image Unavailable, Please Login Gymkhana’s off-menu cocktail, the Quinine Sour is our take on a White Lady, in celebration of the gin and tonic, which was the drink of choice in India in the days of the Crown rule and drunk in the gymkhana clubs. With the quinine sour, we top the drink with a curry leaf for a subtle pungent note, and ginger, which adds a barely-perceptible heat. To enjoy, simply request from your waiter. That drink was one of the best I've ever had...sorta a combination of a pisco sour (with the whipped egg white) and a gin and tonic and bit of background curry spice and some fruitiness. Amazing. Image Unavailable, Please Login
Ania is working the night (again) and so I was on my own. I cooked a strip steak and then took the leftover Basmati rice from Gymkhana and made fried rice in the same pan with the beef drippings, some butter, soy sauce, onion and chives. The rice was yummy, steak was in the "meh" range. Image Unavailable, Please Login Image Unavailable, Please Login
Looks perfectly cooked. I wouldn't have guessed meh. Can you get an outfit like Snake River Farms to ship to the UK? T
Hey Tom sorry got dome travel to work in. It was a big chunk of spices such as cumin, cloves, all spice, black pepper, salt, garlic powder, cayenne pepper, paprika, oregano, brown sugar and some other minor things ( I dont remember). Once it was all combined i mixed in some teriyaki, soy, and maple syrup. Came out awesome!
I had this craving for the longest time! White cheddar Kraft dinner with bacon and sriracha. Image Unavailable, Please Login
I haven't looked because I can imagine what the shipping would be! (literally a couple of hundred I'm sure based on some other quotes for 1-2 day to europe...if you can even import raw beef via those usual shippers). Plus, we have some good butchers here. I just picked up this steak a the local grocery because I was buying some cod and it looked "okay". It was "okay", but my beef standards are pretty high
Image Unavailable, Please Login Stay tough Max! Our chicken, after baking. House smells wonderfully of herbes de Provence. Took all the veg, and blitzed it up with a stick blender. So, I have two things of a nice vegetable broth, and the pulp. Not sure what to do with the latter, mix in some flour and make homemade veggie burgers?!! T
Another solo meal, tried a place called Temper down in Soho. A meat-focused place that will grill pretty much anything. I would normally have gotten their dry-aged steaks...but I have had steak 2x in the past 3 days as it is. So I went with: - "Cheeseburger" tacos (yup, just like it says) - Carnitas served on a flat bread - Thai Larb salad made with chopped smoked brisket rather than the usual chicken Not bad. Image Unavailable, Please Login Image Unavailable, Please Login Image Unavailable, Please Login
Had the honor of eating with Ania tonight before she went to work. We made some store-bought gnocchi and a sauce of tomatoes and sauteed spinach and added a spoonful of mascarpone at the end. Amazing how that bit of mascarpone transforms the sauce. Yummy! Image Unavailable, Please Login
Reminds me of many of the meals we had in Italy, simple but quality ingredients, prepared with minimal obfuscation, and tasty as all get out. I need to get off my butt and learn more about cooking with marscapone cheese...T
for pasta sauce, it can't be easier. You just stir it in after taking it off the heat and it totally transforms the tomato sauce into a thick, creamy, yummy...makes great cheesecake too for the bakers out there...hmmm...that gives me an idea...gotta talk with the little lady about that this weekend...
More Ramen! [emoji2] I took the cooked veggies - onion, celery, carrots - from our roasted chicken the other night, simmered until soft in the liquid that collected in the roasting pan. Blitzed it with a stick blender. Save that veggie stock. Image Unavailable, Please Login Package of Ramen. Throw away packet. A cup of veggie stock. A little less than a cup of water. Wave for about 2.5 min. Let rest for about 5 min. Mix a few times during the wait. Add Tabasco. Pretend you're in college. [emoji6] Pic is about half way through the rest. It sucked up more of the liquid at the end. T
To go with, frozen pizza from Kroger. As my wife has said, I'd probably by a turd if it was a big enough bargain at Kroger! [emoji2] This frozen pizza was short dated, but only $1.50. Think it's usually $8 a pop. Cha-ching. Too good a deal to pass up. Before Image Unavailable, Please Login After Image Unavailable, Please Login Not the best pizza I've had, but for a buck fifty for a pizza big enough for 2 people, no complaints. T
Zelle number? What's that? It was a tad doughy, the crust. Toppings not too bad after some hot sauce. T
Aha! [emoji2] Pepperoni. For $1.50?!? That probably would have cost 2 bucks! I'll check the bargain bin on my next trip to Kroger! T
