Food with Attitude!

Just making a Lamb Rogan Josh. Made it before ( recipetineats ) Thought it would be vile because it would be if I didnt leave it over night. Not mellow. Now makng Rick Steins which is exactly the same apart from it will be thicker and he uses Kashmiri instead of paprika. I still used paprika until its gone. Its nice though. Not as nice as the takeaway but good enough to not bother going to collect. Ordering and collecting vs bowls in fridge. Plus cost. It would only be kind of same cost if you just buy curry. No rice or anything ( which Iv done before ) but seems a bit lame always asking for just a curry.

Lamb Rogan josh makes you feel healthy for some reason.

Are you done yet? We're trying to have fun, food, photos, links and music..we're not here to dog anyone.

I'm much better at compartmentalizing...

The butcher sells 2.5kg lamb shoulder for £17. Which I didnt buy from but will see next time.

If you ever had criapy lamb instead of duck at chinese. Its likely shoulder. Its got the flavour and the shreddedness. Nicer than leg but not soft but super soft braised/curry.

Make sure the compartment dosent gather dust.... Its a bitch to clean up later.. ;)

Institutional cooking 7:00 mark, she picks up something from the floor and keeps cooking w/o changing her gloves.

Last Edited by pool on 12/14/2020 09:16 AM

My dishes need someone like you to scrub them...

We pressure cook beans here. Takes about an hour or so to fully cook.

I have two #3 crocks. I store white rice in one and black beans in the other.

I prefer black beans over pinto, but a three bean mix is delicious too, using both of those with white also.

Beans are the best!

Actually I find it quite therapeutic ..... Even though I have a dishwasher some of the roasting tins or non stick surfaces need a good hand wash!

What time do you need me

PIE!

Hmmmm... I need some help with my oven!

Are you cooking on aluminum?

Our food threads are designed to get off track.

Thanks again everyone for the green!!!
I really appreciate it...

Dont you have the correct tool (parden the pun) for the job already... Its called Mr Little me???!!!

What and risk further Dementia!!! Not on your nelly... Stainless steel and le-cruset stuff for me.

You should adopt my dish attitude: let it soak for a few days. They will wash them self.

Chicken Liver Pate!

Just fry some chicken livers with butter, onion, garlic, mushrooms and season. Cool off and put in the blender with a shot of good brandy. Pour into a container and put in the fridge until cold. Spread on good crackers or toast.

YUM!

I love pate! But, I add butter to mine.

Thank you, I will try that.

All personal attempts at duplicating taco seasoning have failed miserably.

Simple is best

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Thank you for the text and phone conversation Lance.

T'is sad on the forum and sad in my life; I've a huge envelope from the bank's lawyers to open and will not until afternoon.

I can stand only so much at once and will not push my limits.

I'm happy to see the usual suspects and so many newcomers. It gladdens my heart to see you all.

Because we ALL care... it will continue..

You are in luck! We just got some cracker barrel mac and cheese. I had to buy 18 things on Ibota to get a $10 bonus and mac and cheeses were cheap. We also got the Cheetos flavor and it tasted just like cheetos cheese powder. My little boy is a connoisseur of mac and cheese, he only likes it freshly cooked, ever eats the leftover because they aren't creamy and hot enough.

Just figured that out with spaghetti with butter and parmigiano cheese.

what's it called? I don't find it.