What are you eating now?

[heero_yuy]

Salted caramel ice cream.

[tweetiepooh]

Yesterday I roasted a nice rib of beef in the braai, smoking with a mixture of cherry and hickory. Beef coated in a coffee rub and served with potatoes, par boiled then crisped up over the braai with a mix of oil and mild curry powder (want the curry flavour not heat).
With the warm evening we sat outside to eat until it really was a bit too dark but still mild.

[heero_yuy]

Heinz Mulligatawny soup. Peerless.

[Taf]

Vindaloo. The lad wanted it "spicier than usual" so 10 finger chillies went in.

[tweetiepooh]

Originally Posted by Taf

Vindaloo. The lad wanted it "spicier than usual" so 10 finger chillies went in.

So do you do it properly the Goan way where the name translates as wine (vinegar) and garlic and you get a really hot but quite light curry (often pork) or the less good Indian restaurant one with potatoes?


I make it the Goan way as I find restaurant curry tend to be to rich and heavy.

[GrimUpNorth]

A big bowl of Scouse. Yum.

[Halcyon]

Subway Steak and Garlic Cheese Sandwhich. Yum!

[heero_yuy]

Butchers choice beef sausages oven baked. Steak cut oven chips and beans.

[Taf]

Originally Posted by tweetiepooh

So do you do it properly the Goan way where the name translates as wine (vinegar) and garlic and you get a really hot but quite light curry (often pork) or the less good Indian restaurant one with potatoes?


I make it the Goan way as I find restaurant curry tend to be to rich and heavy.

I marinate the meat, usually chicken, but sometimes lean pork, in a mix of red wine and crushed garlic for a couple of days. Just as the Portuguese transported pork to Goa in barrels.

Then I make the spiced gravy, to which the meat is added unfried. Potatoes? Ugh, that is due to someone not being able to differentiate between Portuguese and Hindi.

Pea & asparagus risotto.

[thenry]

Hotdogs. garlic and herb buttered buns, spicy lamb sausage, new york mustard, ketchup, fried onions.

[tweetiepooh]

Originally Posted by Taf

I marinate the meat, usually chicken, but sometimes lean pork, in a mix of red wine and crushed garlic for a couple of days. Just as the Portuguese transported pork to Goa in barrels.

Then I make the spiced gravy, to which the meat is added unfried. Potatoes? Ugh, that is due to someone not being able to differentiate between Portuguese and Hindi.

I like the way you think. And enough chillies to dissolve untreated metal so your seasoned pans are OK but you need to use a wooden spoon to stir it?

[thenry]

Freshly cut by the butcher ribeye steak in all things butter British garlic & herb butter on a bed of birdseye steamfresh tender green vegetable rice. Ribeye was seared, medium inside.

Mmmm - ribeye…

That’s how I cook it as well - on a cast-iron griddle pan.

[Halcyon]

Sacampi and Chips last night....with mushy peas. Yummy comfort food!