Fun Stuff > CHATTER
A Cooking Thread?
Redball:
I doubt if I've ever owned good knives. What I need even more is to sharpen the crap knives I own more often, and probably with something better than the motorized sharpener on the back of my electric can opener.
GarandMarine:
--- Quote from: Pilchard123 on 08 Sep 2013, 03:04 ---Do you have a more detailed recipe for that, GM? It looks good!
(What on earth is a curry block?)
--- End quote ---
Curry blocks are mass produced curry sauce in convenient block format, the comparison to bullion cubes is a solid one. Check your local asian market. They should have them.
Otherwise I based my curry on this video:
//www.youtube.com/watch?v=zAbwYkje-74
Changes I made:
I made more obviously
I did cubed steak instead of thin cut beef
added shrimp
and I seasoned the meat with salt, better and garlic, and I browned it in extra virgin olive oil.
Pilchard123:
Awesome, thanks! :D
Aimless:
(preheat oven)
1. Buy chicken legs
2. Separate the skin from the meat, pull it back over the end but don't remove it completely
3. Use the back of a chef's knife (or the edge of a heavy-ass Chinese-style cleaver?) to chop through the bone just above the place where the skin attaches to it. One swift chop!
4. Separate the meat from the bone.
5. Chuck bones with attached meat scraps into a saucepan (fry a little then cook with garlic, onions, etc. Start making some stock).
6. Chuck meat into a meat-grinder or a food processor along with eg. onions, garlic, a large pepper, etc. I also threw in some pitepalt.
(optional step for those who go the meat-grinder route: fight with and yell at malfunctioning grinder for a very long time, create a mess trying to diagnose the problem, yell more, give up, punch yourself in the face upon realizing the blade wasn't in, proceed to grinding step)
7. Add yummy things to the goo, eg. soy sauce, worcestershire sauce, salt, spices, whatever you like. I also added an egg and some rolled oats.
8. Stuff the goo into the chicken skins
9. Pull together the edges, fold the excess over some of the seams if possible and seal it all up with a couple of toothpicks per satchel (or, if you're good at that, tie up neatly). Satchel? Pouch? I don't know.
10. Pat the satchels dry. Salt and pepper and, if you like, sprinkle with some nice spicy brown sugar
11. Fry in a frying pan
12. Put some thick long slices of zucchini (one per satchel) into an oiled oven-proof dish
13. Place chicken on zucchini, place dish in oven.
14. Make soup with stock (we made wild mushroom soup. A better idea might be some vichyssoise. If you like your soup cold you'll of course have to wait a while before putting the chicken into the oven).
15. Decide when chicken is done. Remove from oven, let it cool a bit, remove toothpicks.
16. Eat soup!
17. Eat chicken
Many steps but honestly not very difficult. Apart from the optional meat-grinder-fighting step it was an enjoyable and delicious experiment :o
Lupercal:
So this is a dinner I made last sunday night. My parents were away, my mum can't eat red meat, so I took advantage of her absence by doing quick-fry steak and the largest Yorkshire puddings I've ever made or eaten. Look at them!
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