-
Apr 12, 2020, 10:30 PM
#8241
-
Post Thanks / Like - 6 Likes
-
Apr 13, 2020, 01:30 AM
#8242
-
Post Thanks / Like - 5 Likes
-
Apr 13, 2020, 01:52 AM
#8243
Maybe it's not Easter-ish, but yummy regardless. From scratch chicken tikka masala with added spinach. Unlike the British approach to tikka masala, it's with coconut milk, so a bit lighter than the version with cream.
Too many watches, not enough wrists.
-
Post Thanks / Like - 5 Likes
-
Apr 13, 2020, 07:51 AM
#8244
Living in one of the two towns (Glasgow is the other) who claim the origin of chicken tikka masala, I thought the colour was down to the tomato soup that’s a legendary ingredient :-)
Your version looks delish, btw, Robert
It's the final countdown! PM me before they're all gone!
-
Post Thanks / Like - 3 Likes
-
Apr 13, 2020, 04:32 PM
#8245
Originally Posted by
OhDark30
Living in one of the two towns (Glasgow is the other) who claim the origin of chicken tikka masala, I thought the colour was down to the tomato soup that’s a legendary ingredient :-)
Your version looks delish, btw, Robert
Thanks, Kath! I have seen a few different recipes for tikka masala, and they do generally include tomato puree and cream - which I suppose is the same as tomato soup. However I don't think that explains the bright red color. Typically, the Indian tandoori paste used to marinate the chicken will have red food coloring in it (sometimes using a combination of anato seed and turmeric) and I believe that's the real reason for the bright red hue. Indeed mine has more of a brown color due to the spices and tomato, without the bright red food coloring. I typically use coconut milk instead of cream when I cook Indian style, because I think it just tastes better and it's more traditional.
Too many watches, not enough wrists.
-
Post Thanks / Like - 1 Likes
-
Apr 13, 2020, 07:38 PM
#8246
Originally Posted by
skywatch
Maybe it's not Easter-ish, but yummy regardless. From scratch chicken tikka masala with added spinach. Unlike the British approach to tikka masala, it's with coconut milk, so a bit lighter than the version with cream.
I do the same.
Solve all your doubts through question mode.
-
Post Thanks / Like - 1 Likes
-
Apr 13, 2020, 07:46 PM
#8247
A couple of weekend projects.
I've been working on a sourdough starter made from organic whole red fife. This loaf is made from organic bread flour and dark rye and tat starter.
I also cured and cold smoke a largish lake trout fillet. As a cooked fish I like lake trout less than salmon and a lot less than steelhead. As a cured item I think I like it quite a bit more than salmon but I think steelhead is still the best. This is quite delicious though.
And these are those two things combined.
Solve all your doubts through question mode.
-
Post Thanks / Like - 6 Likes
-
Apr 13, 2020, 08:32 PM
#8248
Originally Posted by
Henry Krinkle
And these are those two things combined.
I absolutely LOVE making my own smoked steelhead. I agree, it has the best of both worlds - the fattiness of salmon but slightly less fishy, and tighter grain. The weather is just about right for me to do that soon!
Too many watches, not enough wrists.
-
Post Thanks / Like - 1 Likes
-
Apr 13, 2020, 09:35 PM
#8249
Originally Posted by
skywatch
I absolutely LOVE making my own smoked steelhead. I agree, it has the best of both worlds - the fattiness of salmon but slightly less fishy, and tighter grain. The weather is just about right for me to do that soon!
The lake trout was a bit weird to work with. Even though it was a thicker fillet I used my regular cure time for steelhead and it came out really dense and the pellicile was rather strange looking; sort of grainy, not like a coating of thick oil. It tastes good though and the colour is quite spectacular.
Solve all your doubts through question mode.
-
Post Thanks / Like - 1 Likes
-
Apr 15, 2020, 04:41 AM
#8250
A house fave and dead easy to make; sesame chicken with broccoli.
Solve all your doubts through question mode.
-
Post Thanks / Like - 3 Likes