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Post by WOLVERINE JACK! on Feb 10, 2024 7:00:30 GMT 1
I’m hosting Super Bowl Sunday. Gonna make not one, not two, but THREE flavors of wings! Buffalo, teriyaki, and garlic Parmesan.
Anyone else got anything good on the griddle?
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Post by WOLVERINE JACK! on Feb 10, 2024 7:00:46 GMT 1
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Post by AQUA CAT! on Feb 10, 2024 21:20:10 GMT 1
We've got wings but they're the breaded precooked type, so it's all about the sauces.
We have a store-bought hummus that I intend to turn into more hummus.
I'm intending on making a curry mayo that's just mayo, bit of yogurt maybe, curry powder, salt, pepper, lemon juice and a dash of hot sauce + Worcestershire. In my mind, I'm recreating that sort of shrimp cocktail sauce I tried in England like 15 years ago.
If I can get my hands one, just one avocado, I can do some sh-- with that.
Some hot sauce and various red powders (Paprika, chili powders, etc.) make for a good sauce to dip and to toss wings in if it comes to that. I've been practicing making usually spicy food but with the spice toned down for my parents.
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Post by WOLVERINE JACK! on Feb 10, 2024 23:26:52 GMT 1
We've got wings but they're the breaded precooked type, so it's all about the sauces.
We have a store-bought hummus that I intend to turn into more hummus.
I'm intending on making a curry mayo that's just mayo, bit of yogurt maybe, curry powder, salt, pepper, lemon juice and a dash of hot sauce + Worcestershire. In my mind, I'm recreating that sort of shrimp cocktail sauce I tried in England like 15 years ago.
If I can get my hands one, just one avocado, I can do some sh-- with that.
Some hot sauce and various red powders (Paprika, chili powders, etc.) make for a good sauce to dip and to toss wings in if it comes to that. I've been practicing making usually spicy food but with the spice toned down for my parents.
That all sounds great
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Post by Merv on Feb 11, 2024 0:15:17 GMT 1
I ate some chicken today...and mashed taters.
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Post by AQUA CAT! on Feb 11, 2024 5:57:22 GMT 1
I ate some chicken today...and mashed taters. Mmm, taters.
Yo how did experimenting with gar par go? Those are two things I take seriously.
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Post by WOLVERINE JACK! on Feb 11, 2024 7:47:54 GMT 1
I ate some chicken today...and mashed taters. Mmm, taters.
Yo how did experimenting with gar par go? Those are two things I take seriously.
Oh man, it was so good! One of the best things I ever made. The sauce was just butter, crushed garlic and Parmigiano Regianno. But damn it was tasty!
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Post by WOLVERINE JACK! on Feb 11, 2024 7:52:45 GMT 1
Got a fridge FULL of fully cooked wings! Tomorrow they will be sauced up real good! 😋
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Post by AQUA CAT! on Feb 11, 2024 20:31:52 GMT 1
Mmm, taters.
Yo how did experimenting with gar par go? Those are two things I take seriously.
Oh man, it was so good! One of the best things I ever made. The sauce was just butter, crushed garlic and Parmigiano Regianno. But damn it was tasty! The sauce was just butter, crushed garlic and Parmigiano Regianno. But damn it was tasty!
Sounds great to me. I'm a person who has dipping sauces/condiments for everything. I love sauces, gravies, the whole shebang. Half the time I drink them.
With a sauce like that, you almost don't need the wings! But, you know, keep the wings too.
Enjoy the game!
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Post by ])-Kyle "Wild Child" Gibney-([ on Feb 13, 2024 21:39:56 GMT 1
I recently ate a tuna safe dolphin. Yeah you read that right. Let's not always pick on the tuna
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Post by WOLVERINE JACK! on Feb 24, 2024 4:21:02 GMT 1
Made Pasta Bolognese. The authentic Italian version, not the Americanized version we all grew up with. Had enough to serve it two days in a row for lunch and dinner! 🍝
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Post by Merv on Feb 24, 2024 14:31:27 GMT 1
Made some turkey burgers yesterday, delicious. A lot of people dont like turkey burgers...or turkey in general. I love it. I think Im a bigger fan of the bird meats than the others. Chicken is my go to.
Today I have tilapia thawing in the fridge. I don't cook much fish so Im always nervous Im gonna screw it up. Flip a coin on if I eat it with broccoli or cauliflower, i enjoy both.
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Post by WOLVERINE JACK! on Feb 24, 2024 19:14:18 GMT 1
Gonna try to make some Indian today for the first time. Bombay potatoes and channa masala are always my go to take out dishes so I’m making both tonight. Hopefully it works out.
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Post by WOLVERINE JACK! on Feb 26, 2024 0:05:19 GMT 1
AQUA CAT!, am I misremembering or did you say it was Indian you specialized in?
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Post by AQUA CAT! on Feb 27, 2024 5:04:01 GMT 1
AQUA CAT! , am I misremembering or did you say it was Indian you specialized in? It mucho certainly is! We even had some tonight.
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Post by WOLVERINE JACK! on Feb 27, 2024 6:34:56 GMT 1
AQUA CAT! , am I misremembering or did you say it was Indian you specialized in? It mucho certainly is! We even had some tonight. I might have a thing or two to learn from you! I made channa masala and Bombay potatoes last night and Butter Chicken tonight. They all turned out pretty good. I made my own Garam Masala too! But I feel like I’m kinda shooting in the dark with which spices to use or how much of each. Doing a lot of research online and it’s pretty complicated stuff! I have no idea how much cumin, turmeric and coriander to use relative to the Garam masala.
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Post by AQUA CAT! on Feb 27, 2024 9:09:38 GMT 1
It mucho certainly is! We even had some tonight. I might have a thing or two to learn from you! I made channa masala and Bombay potatoes last night and Butter Chicken tonight. They all turned out pretty good. I made my own Garam Masala too! But I feel like I’m kinda shooting in the dark with which spices to use or how much of each. Doing a lot of research online and it’s pretty complicated stuff! I have no idea how much cumin, turmeric and coriander to use relative to the Garam masala. It's a tough one. For my most basic thrown together powder I use about the same amounts of ground cumin and red chili powder, then twice as much coriander powder and half as much turmeric. Too much turmeric especially can make it all taste metallic. Once I have those four things accounted for I can play a little bit with similar or smaller amounts of other ground spices but not as much as the coriander powder.
I've been getting lazy lately and using powders. When I do, it's usually about:
1 tsp turmeric 1 1/2 tsp chili powder or paprika, something red 1 1/2 tsp ground cumin 1 tbsp of coriander powder
Then I tinker with a tsp or less of any number of the following:
ground cinnamon (that's definitely a lesser one, like 1/2 a tsp) ground fennel (1 tsp, though I tend to lean on fennel powder if I'm using cream as a base)
ground clove (1 tsp)
black pepper (1/2 tsp) (sometimes) nutmeg (1/2 tsp)
The above measurements too, all the hard brown spices, those are about the measurements I'd use if I had the whole spices and toasted and ground them.
I always think in terms of having twice as much coriander seeds than cumin seeds. Not too big a piece of cinnamon if you use the bark instead of the powder. If I use black mustard seeds like I would for a Vindaloo or something with vinegar I use twice as much cumin seeds as black mustard seeds.
I usually like frying whole spices in oil before I add the onions and build in that direction but I'm always down for some Garam masala at the end. When I make my own curry powders and Garam masalas I always add some salt just cause it helps me taste test them.
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Post by WOLVERINE JACK! on Feb 27, 2024 20:37:40 GMT 1
I might have a thing or two to learn from you! I made channa masala and Bombay potatoes last night and Butter Chicken tonight. They all turned out pretty good. I made my own Garam Masala too! But I feel like I’m kinda shooting in the dark with which spices to use or how much of each. Doing a lot of research online and it’s pretty complicated stuff! I have no idea how much cumin, turmeric and coriander to use relative to the Garam masala. It's a tough one. For my most basic thrown together powder I use about the same amounts of ground cumin and red chili powder, then twice as much coriander powder and half as much turmeric. Too much turmeric especially can make it all taste metallic. Once I have those four things accounted for I can play a little bit with similar or smaller amounts of other ground spices but not as much as the coriander powder.
I've been getting lazy lately and using powders. When I do, it's usually about:
1 tsp turmeric 1 1/2 tsp chili powder or paprika, something red 1 1/2 tsp ground cumin 1 tbsp of coriander powder
Then I tinker with a tsp or less of any number of the following:
ground cinnamon (that's definitely a lesser one, like 1/2 a tsp) ground fennel (1 tsp, though I tend to lean on fennel powder if I'm using cream as a base)
ground clove (1 tsp)
black pepper (1/2 tsp) (sometimes) nutmeg (1/2 tsp)
The above measurements too, all the hard brown spices, those are about the measurements I'd use if I had the whole spices and toasted and ground them.
I always think in terms of having twice as much coriander seeds than cumin seeds. Not too big a piece of cinnamon if you use the bark instead of the powder. If I use black mustard seeds like I would for a Vindaloo or something with vinegar I use twice as much cumin seeds as black mustard seeds.
I usually like frying whole spices in oil before I add the onions and build in that direction but I'm always down for some Garam masala at the end. When I make my own curry powders and Garam masalas I always add some salt just cause it helps me taste test them.
Thanks! That is very helpful and much appreciated! The one thing I realized immediately that I did wrong was to use too much cumin because it ended up being the dominant flavor. I was also unsure of how much turmeric to use and you just answered that perfectly. I was using paprika for the red pepper powder element. I tried to find Kashmiri chili powder but could not find it anywhere. Does regular chili powder work too? I was afraid it would give the wrong flavor.
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Post by AQUA CAT! on Feb 27, 2024 23:55:04 GMT 1
It's a tough one. For my most basic thrown together powder I use about the same amounts of ground cumin and red chili powder, then twice as much coriander powder and half as much turmeric. Too much turmeric especially can make it all taste metallic. Once I have those four things accounted for I can play a little bit with similar or smaller amounts of other ground spices but not as much as the coriander powder.
I've been getting lazy lately and using powders. When I do, it's usually about:
1 tsp turmeric 1 1/2 tsp chili powder or paprika, something red 1 1/2 tsp ground cumin 1 tbsp of coriander powder
Then I tinker with a tsp or less of any number of the following:
ground cinnamon (that's definitely a lesser one, like 1/2 a tsp) ground fennel (1 tsp, though I tend to lean on fennel powder if I'm using cream as a base)
ground clove (1 tsp)
black pepper (1/2 tsp) (sometimes) nutmeg (1/2 tsp)
The above measurements too, all the hard brown spices, those are about the measurements I'd use if I had the whole spices and toasted and ground them.
I always think in terms of having twice as much coriander seeds than cumin seeds. Not too big a piece of cinnamon if you use the bark instead of the powder. If I use black mustard seeds like I would for a Vindaloo or something with vinegar I use twice as much cumin seeds as black mustard seeds.
I usually like frying whole spices in oil before I add the onions and build in that direction but I'm always down for some Garam masala at the end. When I make my own curry powders and Garam masalas I always add some salt just cause it helps me taste test them.
Thanks! That is very helpful and much appreciated! The one thing I realized immediately that I did wrong was to use too much cumin because it ended up being the dominant flavor. I was also unsure of how much turmeric to use and you just answered that perfectly. I was using paprika for the red pepper powder element. I tried to find Kashmiri chili powder but could not find it anywhere. Does regular chili powder work too? I was afraid it would give the wrong flavor. I think just about any red chili powder should work. Good question though. I'm suddenly realizing I'm not even sure because I've used Kashmiri chili powder for so long. My only backup is one called Kashmiri style chili powder. Most paprikas work for me. Hot is good. Sweet is good. If I use less of it, even smoked paprika is good. I've never tried Spanish or Hungarian in it though. I think just about any red chili should work as long as it's not too domineering. Like if it's chipotle then it's probably the star of its own dish. I've used chili powders that were just called "hot Indian" chili powders and they worked out fine.
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Post by WOLVERINE JACK! on Feb 28, 2024 0:28:41 GMT 1
Thanks! That is very helpful and much appreciated! The one thing I realized immediately that I did wrong was to use too much cumin because it ended up being the dominant flavor. I was also unsure of how much turmeric to use and you just answered that perfectly. I was using paprika for the red pepper powder element. I tried to find Kashmiri chili powder but could not find it anywhere. Does regular chili powder work too? I was afraid it would give the wrong flavor. I think just about any red chili powder should work. Good question though. I'm suddenly realizing I'm not even sure because I've used Kashmiri chili powder for so long. My only backup is one called Kashmiri style chili powder. Most paprikas work for me. Hot is good. Sweet is good. If I use less of it, even smoked paprika is good. I've never tried Spanish or Hungarian in it though. I think just about any red chili should work as long as it's not too domineering. Like if it's chipotle then it's probably the star of its own dish. I've used chili powders that were just called "hot Indian" chili powders and they worked out fine. What about fenugreek? I guess there’s both seeds and leaves. I’m always interested in getting acquainted with new herbs and spices but they’re sometimes impossible to find.
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Post by AQUA CAT! on Feb 28, 2024 1:12:29 GMT 1
I think just about any red chili powder should work. Good question though. I'm suddenly realizing I'm not even sure because I've used Kashmiri chili powder for so long. My only backup is one called Kashmiri style chili powder. Most paprikas work for me. Hot is good. Sweet is good. If I use less of it, even smoked paprika is good. I've never tried Spanish or Hungarian in it though. I think just about any red chili should work as long as it's not too domineering. Like if it's chipotle then it's probably the star of its own dish. I've used chili powders that were just called "hot Indian" chili powders and they worked out fine. What about fenugreek? I guess there’s both seeds and leaves. I’m always interested in getting acquainted with new herbs and spices but they’re sometimes impossible to find. I love fenugreek. I don't use the seeds as much but when I do, I usually fry them in oil near the beginning. I burned them once so I tend to put them in last of the hard spices if I'm going that route. I think they burn and or turn black faster than the others. If fenugreek seeds burn they can really make a curry bitter. I almost always prefer the leaves to the seeds. I like crumbling them in my hands to release their oils then adding them. I love adding them at any stage but if I were limited to one it would be near the end. They're a really good adjustor. I think fenugreek leaves have a warm, almost chicken soup like essence to them. I have a few store bought curry powders I like. Adding fenugreek leaves to them give them an Indianized chicken noodle soup like flavour that I love. I also like frying a bay leaf or two at the beginning. I used to dry-toast them and grind them with other spices and then I stopped. Not necessary I found. I've also been playing around with garlic and ginger paste. I tend to use about 60-40 to 70-30 parts garlic to ginger. In a pinch you can just chop or grate them and add them separately. I like beating them in a mortar and pestle with salt and then a bit of water. I used to use oil as well until I got the impression that oil emulsifies it a bit and changes its flavour, although I would use oil if I were making a batch in advance because the oil would protect it from oxidizing and turning green in the fridge.
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Post by Merv on Feb 28, 2024 1:45:36 GMT 1
Breakfast for dinner today...eggs and turkey sausage. Pretty good but now thats all i can smell.
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Post by WOLVERINE JACK! on Feb 28, 2024 2:04:22 GMT 1
What about fenugreek? I guess there’s both seeds and leaves. I’m always interested in getting acquainted with new herbs and spices but they’re sometimes impossible to find. I love fenugreek. I don't use the seeds as much but when I do, I usually fry them in oil near the beginning. I burned them once so I tend to put them in last of the hard spices if I'm going that route. I think they burn and or turn black faster than the others. If fenugreek seeds burn they can really make a curry bitter. I almost always prefer the leaves to the seeds. I like crumbling them in my hands to release their oils then adding them. I love adding them at any stage but if I were limited to one it would be near the end. They're a really good adjustor. I think fenugreek leaves have a warm, almost chicken soup like essence to them. I have a few store bought curry powders I like. Adding fenugreek leaves to them give them an Indianized chicken noodle soup like flavour that I love. I also like frying a bay leaf or two at the beginning. I used to dry-toast them and grind them with other spices and then I stopped. Not necessary I found. I've also been playing around with garlic and ginger paste. I tend to use about 60-40 to 70-30 parts garlic to ginger. In a pinch you can just chop or grate them and add them separately. I like beating them in a mortar and pestle with salt and then a bit of water. I used to use oil as well until I got the impression that oil emulsifies it a bit and changes its flavour, although I would use oil if I were making a batch in advance because the oil would protect it from oxidizing and turning green in the fridge. I’ll have to see if I can find fenugreek leaves at a specialty shop. I’m intrigued now. They sound like a worthy addition. Btw I head through the grapevine that you left imdb1. Good for you! I left that place a month ago. It’s a sleazy haven for trolls run by a troll admin.
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Post by AQUA CAT! on Feb 28, 2024 2:28:59 GMT 1
Breakfast for dinner today...eggs and turkey sausage. Pretty good but now thats all i can smell. I would eat that in one go.
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Post by AQUA CAT! on Feb 28, 2024 2:33:56 GMT 1
I love fenugreek. I don't use the seeds as much but when I do, I usually fry them in oil near the beginning. I burned them once so I tend to put them in last of the hard spices if I'm going that route. I think they burn and or turn black faster than the others. If fenugreek seeds burn they can really make a curry bitter. I almost always prefer the leaves to the seeds. I like crumbling them in my hands to release their oils then adding them. I love adding them at any stage but if I were limited to one it would be near the end. They're a really good adjustor. I think fenugreek leaves have a warm, almost chicken soup like essence to them. I have a few store bought curry powders I like. Adding fenugreek leaves to them give them an Indianized chicken noodle soup like flavour that I love. I also like frying a bay leaf or two at the beginning. I used to dry-toast them and grind them with other spices and then I stopped. Not necessary I found. I've also been playing around with garlic and ginger paste. I tend to use about 60-40 to 70-30 parts garlic to ginger. In a pinch you can just chop or grate them and add them separately. I like beating them in a mortar and pestle with salt and then a bit of water. I used to use oil as well until I got the impression that oil emulsifies it a bit and changes its flavour, although I would use oil if I were making a batch in advance because the oil would protect it from oxidizing and turning green in the fridge. I’ll have to see if I can find fenugreek leaves at a specialty shop. I’m intrigued now. They sound like a worthy addition. Btw I head through the grapevine that you left imdb1. Good for you! I left that place a month ago. It’s a sleazy haven for trolls run by a troll admin. I'm still not used to the feeling. I'm still processing the fact I deleted when I could have just abstained, but maybe I couldn't. I don't know.
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Post by WOLVERINE JACK! on Feb 28, 2024 3:53:10 GMT 1
I’ll have to see if I can find fenugreek leaves at a specialty shop. I’m intrigued now. They sound like a worthy addition. Btw I head through the grapevine that you left imdb1. Good for you! I left that place a month ago. It’s a sleazy haven for trolls run by a troll admin. I'm still not used to the feeling. I'm still processing the fact I deleted when I could have just abstained, but maybe I couldn't. I don't know. What happened? If you don’t mind my asking.
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Post by AQUA CAT! on Feb 28, 2024 7:52:31 GMT 1
I'm still not used to the feeling. I'm still processing the fact I deleted when I could have just abstained, but maybe I couldn't. I don't know. What happened? If you don’t mind my asking. I didn't care for being tagged me as a dumb, ignorant scumbag cheering on terrorism, particularly by someone I've had on ignore for months. There's two people I've had on ignore for months who won't stop pestering me. I'm sick of it and them. I'm just tired. I need the break.
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Post by WOLVERINE JACK! on Feb 28, 2024 9:00:51 GMT 1
What happened? If you don’t mind my asking. I didn't care for being tagged me as a dumb, ignorant scumbag cheering on terrorism, particularly by someone I've had on ignore for months. There's two people I've had on ignore for months who won't stop pestering me. I'm sick of it and them. I'm just tired. I need the break.
You’re better off. I personally do not miss that place at all. It’s chock full of the worst kinds of posters, all enabled by that Monkey douche.
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Post by AQUA CAT! on Mar 1, 2024 5:19:22 GMT 1
I didn't care for being tagged me as a dumb, ignorant scumbag cheering on terrorism, particularly by someone I've had on ignore for months. There's two people I've had on ignore for months who won't stop pestering me. I'm sick of it and them. I'm just tired. I need the break.
You’re better off. I personally do not miss that place at all. It’s chock full of the worst kinds of posters, all enabled by that Monkey douche. There are some real gems. They've fizzled out and even died over the years, but there are some real gems of people. Although none of that cancels out having issues with the admin of a place. The worst of them drive out the best of them though, which is a real shame. Also sorry for delayed reply. There's a bit of chaos on my end because my university is on strike. Everything feels up in the air.
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Post by WOLVERINE JACK! on Mar 1, 2024 9:22:11 GMT 1
You’re better off. I personally do not miss that place at all. It’s chock full of the worst kinds of posters, all enabled by that Monkey douche. There are some real gems. They've fizzled out and even died over the years, but there are some real gems of people. Although none of that cancels out having issues with the admin of a place. The worst of them drive out the best of them though, which is a real shame. Also sorry for delayed reply. There's a bit of chaos on my end because my university is on strike. Everything feels up in the air. It’s just too bad that the two biggest forums—IMDb v2 and imdb1– have terrible narcissistic admins that basically ruined their respective sites. There are certainly great posters on both sites though. I just couldn’t stay on imdb1 knowing what kind of a weirdo creep the admin is. But I definitely miss some of the posters.
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