I made chili. First steak I've eaten in about six months (we've been a little beef-leery in recent times, given conflicting reports about E.coli, BSE, and the like.) My chili has black and kidney beans, yams and sweet potatoes, corn, two colors of peppers, tomatoes...
It was terrific. Made good lunch today, too.
What do people have for dinner? Anything interesting? Recipes to share, thoughts for big or small family cuisine, favorite seasonal produce?
Posted by Olivet (Member # 1104) on :
Last night I made Mummy Dogs for the kids. I took some nice Hebrew National hot dogs, to start with, then some pillsbury breadstick refrigerated dough. Cut each breadstick into fourths and stretch it around the hotdogs, using about one breadstick per dog - but you have to make the strips kind of thin, and be sure to wrap them in opposite directions. Then you bake them at 400 degrees for about 20-30 min (until the bread is lightly browned).
When you wrap the dogs you have to leave a place for the face. The faces look better if you use mustartd, but my kids don't like mustard. One used ketchup and the other preferred a plain mummy.
They were fun and cheap. They made horror movie sets out of the broccoli. Here comes the Mummy, throughh the trees!
Posted by breyerchic04 (Member # 6423) on :
I had Alfredo sauce pizza with mushrooms. Take out, actually sitting in the car with my mom between grocery stores. This is one of the most real seeming dinners on a week night since school started, she's been very busy, and I try, but not well.
Posted by JenniK (Member # 3939) on :
Lat night I made Italian Pork, and cut it up and put it in Rice-a-Roni.
I took italian dressing and cooked the boneless pork chops in it on med-high heat in a pan, browning them, then I lowered the heat and covered it, and cooked it for about 15 more min until the pork was white all the way through....then I cut the pork up, and put it back into the pan for 5 more min. This lets the italian dressing cover all the sides of the cubed pork.
I made chicken Rice-a-Roni, then combigned the two.
I had it for lunch today as well. It is easy to make, works with chicken, and has a lot of flavor.
Posted by ketchupqueen (Member # 6877) on :
Loosemeat Sandwiches made with homemade mustard. (We were out of real prepared so I made my own. It's good.)
I ate four. *facepalm*
Posted by Kwea (Member # 2199) on :
That was me above, typos and all. Posted by Evie3217 (Member # 5426) on :
Thai chicken and broccoli. You have to love cafeteria food. Especially since they had chocolate cake, which is a rarity for them. Mmm mmm good.
Posted by advice for robots (Member # 2544) on :
Polish sausage. It was eaten standing around the table. Not much of a dinner last night.
Posted by imogen (Member # 5485) on :
I had take-away Indian.
Mmm, samosas, sikh kebaobs and palak paneer. Garlic naan. *drool*
Coincidentally, guess what I had for breakfast? Posted by Sterling (Member # 8096) on :
Thai makes the best leftovers. Something about that coconut milk, I think. Indian's good, too, though. I learned to make saag paneer (spinach and cheese) a while back, but I haven't had a lot of opportunities to make it since.
I need to learn to cook more Indian in general. Love it, hard to find where I live, and usually kind of on the expensive side.
Posted by ketchupqueen (Member # 6877) on :
quote:saag paneer (spinach and cheese)
I thought that's palak paneer? Palak paneer is one of my favorites.
TJ's sells some pretty decent prepared Indian dishes. Not the same, but good for those nights you don't want to cook it yourself and don't want to fork over $40 for dinner.
Posted by ketchupqueen (Member # 6877) on :
Aha! I was right. Spinach and cheese is palak paneer. Saag paneer is mixed greens and paneer. Saag = mixed greens. Posted by Carrie (Member # 394) on :
Leftover pizza. Cold. Mmmm....
Posted by Sterling (Member # 8096) on :
quote:Originally posted by ketchupqueen: Aha! I was right. Spinach and cheese is palak paneer. Saag paneer is mixed greens and paneer. Saag = mixed greens.
Well, son of a gun! My Joy of Cooking, it done do me wrong.
Their recipe is good, though.
Posted by romanylass (Member # 6306) on :
I had coq a vin and risotto with whole wheat walnut bread. I really made it very slapdash and onle stirred the risotto once, as opposed to the constant stirring you are supposed to do, but it was surprisingly good.
Posted by ketchupqueen (Member # 6877) on :
quote:Well, son of a gun! My Joy of Cooking, it done do me wrong.
Their recipe is good, though.
Upon further reflection and research, saag may actually be a way of seasoning mixed greens or chard.
So maybe it is saag paneer, although spinach and paneer is usually palak paneer (palak = spinach.)
Anyway you call it though, I agree. Nummers.
Posted by Tante Shvester (Member # 8202) on :
Last night was Shabbos Dinner. We started with wine, then Challah, which we ate with honey (and margarine, cause it is yummy that way). Then came gefilte fish, baked in a tasty sauce. We were eating outside in the Sukkah, and it was cool and drizzly, so we were glad for the next course -- hot Turkey Pea soup -- thick with peas and barley and beans and smoked turkey. After the soup came a roasted chicken and two kinds of kugel -- potato and butternut squash.
Dessert was a hot chocolate cherry almond cobbler.
Nothing wrong with that!
Posted by odouls268 (Member # 2145) on :
quote: Have anything interesting for dinner last night?
Navy Galley chow. 'nuff said.
Posted by imogen (Member # 5485) on :
Tante Shvester - Yum! Sounds delicious.
KQ - I agree. Palak paneer is my all time favourite (and is always ordered, every time we get Indian).
I made a nice dinner last night: I kinda poached chicken thighs in a mushroom, garlic and (home-made)chicken stock sauce in a covered tray in the oven. The sauce thickened up really nicely as it cooked, and I put in a little butter at the end to bring it all together, plus some more mushrooms to serve (the ones in the sauce had cooked right down).
And I served it with globe artichokes cooked with lemon thyme from the garden and a fresh asparagus puree (made with a little chicken stock).
All the flavours came together really nicely. Posted by Sterling (Member # 8096) on :
Sounds lovely. Sadly, I've had whole artichokes (as opposed to hearts) about twice my entire life, and both times I had artichoke threads stuck in my throat for days after. Bleck.
KQ, Joy claims "saag" is spinach. Given that it's not an indian cookbook, I'm inclined to trust your version rather than theirs.
[ October 23, 2005, 03:02 PM: Message edited by: Sterling ]
Posted by Tante Shvester (Member # 8202) on :
quote:Originally posted by odouls268: Navy Galley chow.
Sounds like an interesting color for chow.
Posted by ketchupqueen (Member # 6877) on :
quote:Sadly, I've had whole artichokes (as opposed to hearts) about twice my entire life, and both times I had artichoke threads stuck in my throat for days after. Bleck.
How sad! Didn't someone scrape the threads out for you? You come to my house, I'll cook you artichokes and after you've eaten the leaves, I'll clean your heart for you. *has been eating artichokes since age 5 months* *even has a song, which she will refrain from singing here*
quote:KQ, Joy claims "saag" is spinach. Given that it's not an indian cookbook, I'm inclined to trust your version rather than theirs.
Oh. Well, they're definitely wrong there (even though I'm not Indian, either, I eat an awful lot of Indian food.)
Posted by Elizabeth (Member # 5218) on :
KQ, they are not definitely wrong at all. My step father-in-law is in India at the moment, but I will ask him when he returns.
What this might be, more than you being right and The Joy of Cooking being wrong, is a case of language translation-interpretation. All could be a little bit right and wrong. Spinach is, in fact, a green. I have seen the definition listed as "spinach or other greens."
Posted by pfresh85 (Member # 8085) on :
While at OU, I had Mazzio's Pizza for lunch yesterday, which is like the awesomest thing ever. I wish there were more Mazzio's in Texas so I could go more than once a year around here. I love that pizza so much.
Posted by ketchupqueen (Member # 6877) on :
Of course spinach is a green, Elizabeth. But I found a recipe for Aloo Saag which had no greens whatsoever in it-- Saag seemed to be a seasoning thing. So I'm at a loss-- most of the recipes I saw seemed to use "Saag" for greens or mixed greens, but that one might just have had an omitted ingredient or been wrong? Palak is definitely spinach, though, anyway!
Anyway, tonight's dinner is on the stove and is making me drool. People interested in the "Being Poor and Eating Healthy" thread, please note what we're having for our Sunday dinner: a two-dish meal (which could be one dish, but I chose to steam rice.) We're having a curry over rice tonight. I started by browning, then poaching in a small amount of lightly salted water, one half chicken breast (which had previously been on sale, been de-skinned, and been frozen. I just had KPC pull one out and defrost it.) When it was poached, I shredded the meat off. To this chicken/broth mixture I added some red lentils (which means that the chicken is not the only source of protein-- I am stretching one half chicken breast to feed a whole family! ), onion, garlic, curry powder, garam masala, cinnamon, cloves, ginger, and carrots. Then I dumped in a can of tomatoes, chopped up 1/2 a head of cauliflower, and let it simmer a while. (Because I only used 1/2 a head, I have another 1/2 a head left to cook with other veggies or add to another mixed dish on another day-- another way to stretch the vegetable budget, by mixing cheaper veggies in with the more expensive ones.) Near the end, after I started the rice, I dumped in some frozen peas. It's finishing up now, and we'll get lots of cheap protein, a meat "fix"-- curries with a little meat mixed into lentils always taste like you're eating a very satisfying meat dish, but it's mostly other protein, a rainbow of vegetables, and most of all, a very tasty meal! Posted by rivka (Member # 4859) on :
Saag and Palak both generally mean spinach, but depending on the area, Saag can also mean "greens" which can include green onions. Does that fit, kq?
Fahim and I had dinner at his parent's. String hoppers, dahl, mutton curry and chicken curry. It was good!
And his parents like me! Posted by rivka (Member # 4859) on :
quote:Originally posted by quidscribis: And his parents like me!
How intelligent of them. Does that mean Fahim's back in the will? Posted by Allegra (Member # 6773) on :
I had KFC at 5 or so and microwave quesadillas at 12:45. For the quesadillas I just put shredded cheese on top of a tortilla and microwaved it and then dipped in salsa. I also ate candy throughout the evening.
The healthy diet of a college student.
Posted by SteveRogers (Member # 7130) on :
Papa John's pizza doesn't count, does it?
Posted by ketchupqueen (Member # 6877) on :
quote:How intelligent of them. Does that mean Fahim's back in the will?
Or at least the family?
quote:but depending on the area, Saag can also mean "greens" which can include green onions. Does that fit, kq?
Green onions! That's gotta be it! I didn't specifically notice them in that recipe, but now I'm pretty sure they were in there. What else could he have meant? Thank you, quid! You're a marvel of all knowledge (at least relating to Indian food)! Posted by ketchupqueen (Member # 6877) on :
(Oh, and our curry was delicious. )
Posted by quidscribis (Member # 5124) on :
rivka - Fahim's so completely back. And I like his parent's, too. They're kind, nice, and completely comfortable to be around.
Two problems. Sort of.
1. Fahim's mom wants me to wear a shalwaar kameez to the wedding. I've never worn one, so I don't know if I'll like it or not. Bought material and will sew one this week to find out.
2. His mother doesn't speak English, although she understands most of it, and conversations flip - constantly - between English & Sinhalese, and also Tamil. Guess I'd better get back to learning Sinhalese. Posted by quidscribis (Member # 5124) on :
kq, I'll let Fahim know. Posted by ketchupqueen (Member # 6877) on :
Shalwaar kameez are very comfortable. I had one when I was 10 that was a gift from someone who went to Pakistan. I wore it absolutely until it would not fit any more. I hope you like them when you try them. And they like you. Posted by rivka (Member # 4859) on :
quote:rivka - Fahim's so completely back. And I like his parent's, too. They're kind, nice, and completely comfortable to be around.
quote: Fahim's mom wants me to wear a shalwaar kameez to the wedding. I've never worn one, so I don't know if I'll like it or not. Bought material and will sew one this week to find out.
Yup. They're pretty awesome.
Posted by Elizabeth (Member # 5218) on :
I think I may have found the answer, or the blurring of the answer.
In a recipe book Ganesh brought me from India, it says what KQ says. Sort of.
It seems that palak paneer is definitely spinach and the cheese.
Then saag paneer was listed as greens and cheese, but when I read the recpe, it was spinach with spices.
So, maybe palak paneer is straight spinach, and saag paneer is spinach with greens. So, basically what Quid said.
Posted by quidscribis (Member # 5124) on :
Uh, the ones in that link are pretty fancy and, oh, ornate, and not entirely true to the standard.
The general idea is a tunic to the knees, but side slits at about the waist. I'll be wearing comfortable cotton, not that ornate stuff.
Posted by ketchupqueen (Member # 6877) on :
I didn't even look at the link until you mentioned it. Gorgeous! Those are like, high-fashion saalwar kameez! The saalwar kameez I had was just a pretty, light, pale blue cotton with braid trim around the neck and sleeves and hems, though. Posted by ketchupqueen (Member # 6877) on :
There was a lady in my last ward who wore saalwar kameez to church every week-- she was from Pakistan.
Posted by rivka (Member # 4859) on :
quote:Originally posted by quidscribis: Uh, the ones in that link are pretty fancy and, oh, ornate, and not entirely true to the standard.
I figured. But I wanted some idea of what we were talking about. And I'm a visual person. Posted by ketchupqueen (Member # 6877) on :
Back to dinner, I went to a fancy dinner last night and we had a Moroccan feast. Yum. Except that there is so much lamb, and I hate lamb.
Posted by rivka (Member # 4859) on :
Dunno 'bout last night (Shabbos lunch lasted so long we didn't have that much for supper). But tonight we are having kq's Tater Tot Casserole. Well, a variation anyway.
Ground meat --> soy "ground beef" 1/2 c. - 1 c. peas --> 2 c. (an entire 16 oz. package) Tater tots --> frozen potato latkes (easy to use to cover the top, since they are right triangles)
Hopefully my thermostat-impaired oven won't burn it . . . (I have got to find a chance to go look at the range I want to convince my landlord to (at least partly) pay for, and call her already!)
Posted by kojabu (Member # 8042) on :
Thai food!
Spicy Fried Rice w/ veggies!
Posted by ketchupqueen (Member # 6877) on :
I hope you enjoy it, rivka. It's not gourmet. But it sure is satisfying. Posted by rivka (Member # 4859) on :
Gourmet, shmourmet. It's not Shabbos.
It's related to shepherd pie, sort of? Neh?
And it is goooooood!
Posted by ketchupqueen (Member # 6877) on :
Yeah, I guess it is kinda like shepherd's pie! There you go, that's how I'll excuse it to my mom. And I'm glad you like it!
Posted by Sterling (Member # 8096) on :
Hmm. I should post my recipe for "Gobbler's Pie" to Recipezaar some time. I've been procrastinating since it's an original and I don't tend to measure spices very precisely when I'm not cooking from a recipe, so I'd either have to go back and see how much of things I'm actually using, or risk leading people astray.
Gobbler's Pie is like Shepherd's Pie, except made with ground turkey and dried cranberries instead of ground beef or lamb.
Posted by Stray (Member # 4056) on :
I made butternut squash ravioli with a hazelnut cream sauce last night, and a salad with mixed greens, Chinese pears, goat cheese, and walnuts in a raspberry vinaigrette. The ravioli weren't too bad for a first effort--the filling was very tasty, but the pasta was kind of thick since I rolled it by hand. I'd definitely like to try it again sometime with a pasta machine; that would remove a lot of the drudgery.
Posted by Sopwith (Member # 4640) on :
Frescetta's Brick Oven portabella and spinach pizza. Mighty good for a frozen pizza!
Posted by Sterling (Member # 8096) on :
quote:Originally posted by ketchupqueen: How sad! Didn't someone scrape the threads out for you? You come to my house, I'll cook you artichokes and after you've eaten the leaves, I'll clean your heart for you. *has been eating artichokes since age 5 months* *even has a song, which she will refrain from singing here*
Only if I can make you minestrone if you come to mine.
Posted by ketchupqueen (Member # 6877) on :
*raises eyebrow* I am the queen of minestrone. I have a book signed by Dom DeLouise in which he says so. (I was 11 at the time.)
Posted by rivka (Member # 4859) on :
It wasn't dinner. And it wasn't last night. But Tuesday, for lunch (Jewish holiday, so festive meals), I had something yummy.
Beef tongue, gently boiled with spices and veggies. Then peeled and sliced thickly, and simmered in a sweet-and-sour sauce (lime juice, brown sugar, a touch of honey, garlic, and thickened with flour) together with golden raisins and almond slivers.
Posted by quidscribis (Member # 5124) on :
Dinner last night was at the in-laws. It was string hoppers, curried chicken, curried boiled eggs, and curried chicken gizzards. Normally, I hate chicken gizzards, but the way they were curried tasted so good! I do wonder about the lack of curried vegetables, but I suspect it has to do with wanting more protein during Ramadan. Or something.
And yep, his parents continue to be completely comfortable, so all is good. And I still like them, and they still like me. Posted by ketchupqueen (Member # 6877) on :
What are string hoppers?
Posted by quidscribis (Member # 5124) on :
String hoppers. Interesting question. It's a local dish made from flour and I'm not sure what else - probably water and salt, possibly eggs - that's sorta like pasta in a way. Our version was made from red rice flour, red rice being the local equivalent of brown rice. It's poured through a round metal disk that has holes in it so it comes out like strings into boiling water. So it ends up being a bit like birds nest pasta.
Does that make sense?
Posted by Sterling (Member # 8096) on :
quote:Originally posted by ketchupqueen: *raises eyebrow* I am the queen of minestrone. I have a book signed by Dom DeLouise in which he says so. (I was 11 at the time.)
Perhaps so. But did anyone marry you for your minestrone?
Posted by quidscribis (Member # 5124) on :
And we went to Fahim's parents' place again last night. Since Fahim's brother requested that their mom make the string hoppers rather than buy them (hers are better, apparently), Fahim took the opportunity to volunteer me to help his mother.
So I did. Red rice flour, salt, and boiling water to make sure it sponges up and mixes to the proper consistency are the sole ingredients. When it's done mixing, it's inserted into this device - two parter - that has holes in it. The other part is for pushing the dough through the holes.
Which I did. Onto a basket-type thing which is then put inside a steamer so the string hoppers can be steamed for about 10 or 15 minutes, maybe longer (didn't have my watch on).
And Fahim's mom also made some Green Chili Sambol. Take equal parts green chilis and onions and roll under a smashing rock. Nope, not technical names. It's a round rolling pin like rock overtop a flat rock, and their supposed to have crevices to tear stuff up with better. This one has been in the family longer than Fahim has, so it's starting to wear smooth, which is not a good thing.
Fahim's mom rolled that rock back and forth and back and forth until it was a pale green paste.
The Green Chili Sambol was then added by the user into the porridge, which is sorta soupy but thicker. It has coconut milk (made fresh from coconuts Fahim's mom grated herself minutes before making the porridge), rice, chicken, and seasonings. It's savory and tasted good, and the Green Chili Sambol adds a lot to it.
His mom then made pineapple curry, which is about 1.5 cups of cubed fresh pineapple, 1 cup of coconut milk, 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon turmeric, which is then boiled until there's not much liquid left (a half hour or so), then 2 tablespoons of sugar are added, and it's cooked for about another five or ten minutes. It was actually very good.
She also cooked up fish, beef, and beef brains. No, cows are not tested for mad cow here, and no one much cares, and yes, they eat brains anyway. Brains are a favorite dish here, or at least it is in Fahim's family.
I tried a small bit of brain, and it's definitely better than the brains Fahim made when I first arrived, but I still have a hard time with the concept of eating brain, never mind the tapioca-like texture. Eh. All the more for Fahim and his brother, who fought over what was left.
But I think I should clarify on a few points.
This is Ramadan, the month of fasting for Muslims, which takes place during the 9th lunar month. They break fast at around 6:20 (time varies depending on time of year and latitude), and for breaking fast, they traditionally use dates and water, although we also had King coconut juice. Shortly after that, we eat the porridge, and the rest of the meal is eaten at their usual dinner time, which for most Sri Lankans is around 8:30 or 9pm.
And somewhere in there, I was given lessons on the finer points of wearing saris.
Posted by Sterling (Member # 8096) on :
Last night I made palak paneer, baba ghanouj, naan, and banana ricotta cream for dessert.
Just had to brag.
Posted by Uprooted (Member # 8353) on :
Last night I made the best BLTs ever. As a matter of fact, I want another one right now.
*dares someone to say that BLTs aren't interesting enough for this thread*
Posted by T:man (Member # 11614) on :
Does nothing count as interesting?
Posted by Sterling (Member # 8096) on :
I think a good BLT is perfectly worthy of mention.
Hope you're getting enough to eat in general, T:man?...
Posted by scifibum (Member # 7625) on :
Will nothing satisfy you?
Posted by ketchupqueen (Member # 6877) on :
quote:Originally posted by Sterling:
quote:Originally posted by ketchupqueen: *raises eyebrow* I am the queen of minestrone. I have a book signed by Dom DeLouise in which he says so. (I was 11 at the time.)
Perhaps so. But did anyone marry you for your minestrone?
A bit late on this answer but, yes, among other dishes. Posted by maui babe (Member # 1894) on :
Last night I had edamame burgers at a church function. They were tasty and rather interesting, but I expect more work than I'd want to put into a meal at this point in my life.
I've recently discovered quinoa. It's cooked like rice, then I like to add mushrooms, peppers, onions, fresh spinach and freshly grated parmesan cheese. It's amazingly filling and a good source of protein. I usually make a large batch and package it up to eat for lunch later in the week.
Posted by ambyr (Member # 7616) on :
Made burgers with ground lamb, pine nuts, chopped onion, cinnamon, garlic, and cloves. Fried them on the stove and then ate them in pita. Tasty.
Posted by Sterling (Member # 8096) on :
Gnocchi with pesto sauce, made from scratch. Wahoo!
Posted by Paul Goldner (Member # 1910) on :
I really need a bigger kitchen (that includes a dishwasher...) and the patience to make homemade pasta. Oh well.
Last night was corn on the cob (its august... its always corn on the cob), turkey sausages poached and then finished on the grill, and oven-roasted french fries with sea salt, fresh black pepper, rosemary from my garden, crushed garlic, and paprika.
Posted by scifibum (Member # 7625) on :
Dirty rice. So dirty. So good.
(Ok, it was just the Zatarain's boxed stuff, nothing fancy...but I happen to think it's really good.)
Posted by scifibum (Member # 7625) on :
Last night my wife decided to pan fry some tilapia fillets. She just used some non-stick spray and dusted the fish with curry powder.
Since I'm not a huge fan of curry powder being used as a dry seasoning (I'll eat it, don't get me wrong) I turned it into a super-quick curry sauce after the fish were pretty much done by combining equal parts sour cream and low fat chicken stock - whipped those together then poured over the fish in the pan. It absorbed the curry powder and thickened nicely after a minute or two of bubbling. (I only used enough to cover the bottom of the pan so it dehydrated quickly).
It was delicious! I'd use vegetable stock rather than chicken stock next time, probably, but it was good even with the chicken flavor.
Posted by Uprooted (Member # 8353) on :
Two nights ago . . . butternut squash casserole. Yum.
Posted by rivka (Member # 4859) on :
Last night: chicken tikka masala. mmmmmmm!
Posted by BlackBlade (Member # 8376) on :
quote:Originally posted by rivka: Last night: chicken tikka masala. mmmmmmm!
Oh man, I fall to my knees at the mention of that dish.
And here I had a stoufers dinner last night. Posted by Sterling (Member # 8096) on :
Good stuff.
I had thyme-mushroom bread pudding with provolone for dinner last night, but it wasn't my cooking so I can't take credit. 'Twas delicious, though.
Posted by rivka (Member # 4859) on :
Oh, I didn't cook mine either. There's finally kosher Indian food in L.A.! Only takeout, and a limited selection (because the place in question has dishes of at least 3 or 4 specific cuisines), but halleluyah anyway!
Posted by Uprooted (Member # 8353) on :
It includes shredded brussels sprouts, tofu, cilantro, brown sugar and pecans. I'm not a huge fan of sweet entrees, so I used less than half of the sugar in the recipe, and it was good--I'll probably even use less next time. I'm also not a fan at all of brussels sprouts, but this way they were fantastique. I also added soy sauce, some minced ginger, and a bit of sesame oil.
It's supposed to feed 2-3 people as a side. I ate most of it for dinner last night with some brown rice/quinoa and had the rest this morning!
Posted by rivka (Member # 4859) on :
I think I'll probably use broccoli instead of brussels sprouts (especially since I have a bunch of broccoli waiting to be used), but that looks really good! Brown rice or quinoa sound like perfect sides.
Posted by Kwea (Member # 2199) on :
I made a homemade chili, and it was GOOD!
Posted by Uprooted (Member # 8353) on :
rivka, let me know how you like it if you make it. I just used regular extra-firm tofu instead of the baked tofu.
Posted by rivka (Member # 4859) on :
I'll be using the extra-firm too. Bakes tofu is way more expensive -- and I can only get it kosher at a couple places, while the extra-firm I can buy at any supermarket.
Posted by rivka (Member # 4859) on :
Ok, so we had the caramelized tofu. No pecans, so I used walnuts, and brocoflower & cauliflower instead of brussels sprouts.
Very good. Next time I will make rice (this time I ran out of time before I had to go to my class) to go with it.
Posted by Uprooted (Member # 8353) on :
Glad you liked it, rivka. I'm wanting it again soon myself.
Posted by T:man (Member # 11614) on :
I had Great Aunty Nani's, Kansas style ribs! So delicious!
[ September 18, 2008, 03:38 PM: Message edited by: T:man ]
Posted by The Rabbit (Member # 671) on :
quote:Originally posted by rivka: Last night: chicken tikka masala. mmmmmmm!
Tikka Masala is made by marinading meat in yoghurt and spices so I'm wondering how in the world do you make chicken tikka masala kosher.
Posted by rivka (Member # 4859) on :
I didn't make it, but I'm guessing they used something in place of the yogurt. I'll try to remember to ask the next time I go in.
Posted by TomDavidson (Member # 124) on :
Just to nitpick: the "tikka" in tikka masala means "chicken." Ergo, it's unnecessary and even possibly misleading to say "chicken tikka masala," because it implies that there might be some other kind of "tikka masala" that doesn't use chicken.
Basically, "tikka masala" means "chicken, prepared with a mix of spices."
Posted by Scott R (Member # 567) on :
So...KFC?
Posted by The Rabbit (Member # 671) on :
quote:Originally posted by TomDavidson: Just to nitpick: the "tikka" in tikka masala means "chicken." Ergo, it's unnecessary and even possibly misleading to say "chicken tikka masala," because it implies that there might be some other kind of "tikka masala" that doesn't use chicken.
Basically, "tikka masala" means "chicken, prepared with a mix of spices."
Just to correct your nitpicking I double checked with my Hindi speaking colleague in the next office. Tikka does not mean chicken. Tikka is a transliteration of two different words, one of which means "cutlet" and could refer to any form of meat and the other of which refers to a yoghurt marinade. The term used in the dish transliterated as "tikka masala" is the second (yoghurt marinade). A masala is a mixture of spices, so "Chicken Tikka Masala" means chicken prepared with a yoghurt marinade and a mixture of spices. It is not redundant or misleading to include the chicken, it is essential since "Tikka Masala" can be prepared with other meats or even as a vegetarian dish. I've eaten both "paneer tikka masala" and "lamb tikka masala".
Be careful with your nitpicking or I will sick my neighbor the Hindi Professor on you.
Posted by Trent Destian (Member # 11653) on :
Five Guys: bacon cheeseburger, mushrooms, onion rings, lettuce, A1, bbq sauce, ketchup. Order of fries.
Posted by TomDavidson (Member # 124) on :
Hrm. I just checked with the Hindi-speaking professor in my office, and he said "tikka" does mean "chicken." But I suspect I'm being wound up, since that's his way. *grin*
Posted by scifibum (Member # 7625) on :
quote:Originally posted by The Rabbit:
quote:Originally posted by TomDavidson: Just to nitpick: the "tikka" in tikka masala means "chicken." Ergo, it's unnecessary and even possibly misleading to say "chicken tikka masala," because it implies that there might be some other kind of "tikka masala" that doesn't use chicken.
Basically, "tikka masala" means "chicken, prepared with a mix of spices."
Just to correct your nitpicking I double checked with my Hindi speaking colleague in the next office. Tikka does not mean chicken. Tikka is a transliteration of two different words, one of which means "cutlet" and could refer to any form of meat and the other of which refers to a yoghurt marinade. The term used in the dish transliterated as "tikka masala" is the second (yoghurt marinade). A masala is a mixture of spices, so "Chicken Tikka Masala" means chicken prepared with a yoghurt marinade and a mixture of spices. It is not redundant or misleading to include the chicken, it is essential since "Tikka Masala" can be prepared with other meats or even as a vegetarian dish. I've eaten both "paneer tikka masala" and "lamb tikka masala".
Be careful with your nitpicking or I will sick my neighbor the Hindi Professor on you.
Basically Tom has a choice: Be right about tikka, or be right about Davidson's law. Posted by Eaquae Legit (Member # 3063) on :
quote:Originally posted by The Rabbit:
quote:Originally posted by rivka: Last night: chicken tikka masala. mmmmmmm!
Tikka Masala is made by marinading meat in yoghurt and spices so I'm wondering how in the world do you make chicken tikka masala kosher.
Where I work the usual creamy-like substance is coconut cream.
I had a moghlai curry last night. It was rich and a bit smoky because of the black cardamom and black cumin. Served with cream and topped with toasted almond slices and a pinch of saffron, definitely a dish for the Moghul emperors! Mmmmm. It's number 5 on my list of Curries I Like From Work (and would actually spend money on).
Posted by TomDavidson (Member # 124) on :
quote:Be right about tikka, or be right about Davidson's law.
It's worth noting that Davidson's Law wasn't meant to be expanded to include any post intended to correct a previous poster, although I'm starting to see it used that way more and more often. Posted by scifibum (Member # 7625) on :
I counted your post as a grammatical correction. In hindi.
Posted by Sterling (Member # 8096) on :
Chicken cordon bleu, with steamed sugar snap peas and baby carrots. Mmm.
Posted by rivka (Member # 4859) on :
quote:Originally posted by TomDavidson: Hrm. I just checked with the Hindi-speaking professor in my office, and he said "tikka" does mean "chicken." But I suspect I'm being wound up, since that's his way. *grin*
For what it's worth, Wiki agrees with Rabbit's Hindi, not yours.
quote:Originally posted by Eaquae Legit: Where I work the usual creamy-like substance is coconut cream.
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How sad! Didn't someone scrape the threads out for you? You come to my house, I'll cook you artichokes and after you've eaten the leaves, I'll clean your heart for you. ![[Kiss]](graemlins/kiss.gif)
*has been eating artichokes since age 5 months* *even has a song, which she will refrain from singing here*![[Cool]](cool.gif)
), onion, garlic, curry powder, garam masala, cinnamon, cloves, ginger, and carrots. Then I dumped in a can of tomatoes, chopped up 1/2 a head of cauliflower, and let it simmer a while. (Because I only used 1/2 a head, I have another 1/2 a head left to cook with other veggies or add to another mixed dish on another day-- another way to stretch the vegetable budget, by mixing cheaper veggies in with the more expensive ones.) Near the end, after I started the rice, I dumped in some frozen peas. It's finishing up now, and we'll get lots of cheap protein, a meat "fix"-- curries with a little meat mixed into lentils always taste like you're eating a very satisfying meat dish, but it's mostly other protein, a rainbow of vegetables, and most of all, a very tasty meal! ![[Razz]](tongue.gif)
It's not Shabbos. ![[Frown]](frown.gif)