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how many of you guys cook??? - Page 220

post #3286 of 3299
Quote:
Originally Posted by gikigill View Post

That reminds me to make some Bhel from scratch today.

What, really from scratch? Or do you have the dry mix ready-made? If not, big respect!

post #3287 of 3299

Yup, got all the spices for the dry mix to make the powder now need to get the "mudi" or puffed rice from the local Indian shop.

 

I used to have mudi mixed with a plethora of bits and pieces as a kid in Calcutta. It was a Bengali version

 

of Bhel with chopped onion,tomatoes,spicy or mild chanachur (Indian chex mix), peanuts, a few drops of mustard oil,

 

dried black chickpea and a few other bits and bobs.It was an evening snack with a cup of tea and by the age of 10

 

I was pretty adept at making it myself.


Edited by gikigill - 6/25/15 at 8:34am
post #3288 of 3299
post #3289 of 3299

I cook, both food, and cables.

:biggrin:

post #3290 of 3299
Quote:
Originally Posted by gikigill View Post
 

Yup, got all the spices for the dry mix to make the powder now need to get the "mudi" or puffed rice from the local Indian shop.

 

I used to have mudi mixed with a plethora of bits and pieces as a kid in Calcutta. It was a Bengali version

 

of Bhel with chopped onion,tomatoes,spicy or mild chanachur (Indian chex mix), peanuts, a few drops of mustard oil,

 

dried black chickpea and a few other bits and bobs.It was an evening snack with a cup of tea and by the age of 10

 

I was pretty adept at making it myself.

Interesting; there are many variations of the dish. I've never had it with tomatoes in, but I like the idea of using mustard oil. I had it once with plain yoghurt (not raita) mixed in, and that was actually quite good. That version had an extra-spicy tamarind sauce, so the yoghurt took the edge off a bit. But only a bit.

 

The most expensive one I ever had from a restaurant/cafe/thali place was also the worst - a corporate faux-trendy start-up without a bloody clue. It was also the one that took the longest to assemble. At least I know never to go back there again.

 

I can buy the tamarind sauce from one local shop, and the sev/mudi/nuts/spice powder mix, all ready-combined from another. The coriander sauce needs to be made fresh, but that's a matter of about two minutes work.

 

My sister moved from London to the countryside about 15 years ago, and Bhel Puri is one of the very few things she misses.

 

The only problem with the dish is stopping yourself from making and eating another bowl of it, and another bowl, and...


Edited by PalJoey - 6/25/15 at 9:13am
post #3291 of 3299

Sous-vide lamb neck, with rosemary and honey, last night. Very tasty!

post #3292 of 3299

Pork Ribs (my recipe is a work in progress).

1. Prick all over with a skewer, then put in the fridge overnight under a shawarma mix dry rub.

2. Cook for three or more hours in the slow cooker/crockpot until tender.

3. Spread with glaze and finish in a regular hot oven 'til sticky.

 

Of course, not as good as proper barbecued ribs over smoke, but if you don't have a BBQ (or a garden) it'll make very tender, sticky, tasty ribs. You will also need soap and water to get the mess off your face.

 

Shawarma mix ingredients (multiply as appropriate). You can also mix it with plain yoghurt as a wet marinade for chicken.

1 tbsp. cumin
1 tbsp. ground coriander
1 tbsp. garlic powder
1/2 tbsp. paprika
1 tsp. turmeric
1/2 tsp. ground cloves
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. ground cinnamon

 

Glaze ingredients. Again, scale up as necessary. Re-glaze halfway through cooking.

2 tbsp Tomato Ketchup
1 tbsp Worcester Sauce
2 tbsp Maple syrup (for a change, try black treacle or go 50/50)
1 tsp chipotle Tabasco

post #3293 of 3299

I used to be a cook in a pub... so I made food at some establishments and I made what you might consider "food" at others. It all depends on company standards. Eugh.

post #3294 of 3299







Edited by jc9394 - 8/12/15 at 4:49pm
post #3295 of 3299

Porn!

post #3296 of 3299

I have a couple of lamb neck fillets in an overnight dry rub of Shawarma spice. Should be good, with a long slow cooking.

 

Shawarma mix (scale up measurements as necessary)

1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. garlic powder
1/2 tbsp. paprika
1 tsp. ground turmeric
1/2 tsp. ground cloves
1/2 tsp. ground cayenne pepper
1 tsp. ground black pepper
1/2 tsp. ground cinnamon

post #3297 of 3299
Quote:
Originally Posted by PalJoey View Post

Porn!

Much better than just your words.

Looks great jc!
post #3298 of 3299
Quote:
Originally Posted by Eee Pee View Post

Much better than just your words.

Looks great jc!

Thanks, I need to try beef short ribs.
post #3299 of 3299

I made some Tsukemen ramen yesterday! Really really easy, I followed this recipe: https://www.youtube.com/watch?v=Dn2Gs5OphV0

 

Here's a short video of what I did: https://instagram.com/p/6-1YsLjyeG/?taken-by=jjjjacq

The KBBQ was from a premade mix lol.

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