I had chicken in a restaurant the other night and told the waiter is was rubbery. He was chuffed, cheeky Chinese fecker.
If memory serves, @redshift was asking before Christmas about learning to cook a decent curry. I made a mental note to post a link to a very decent website on the subject, run by a 'Mur'can expat living in UK.Every curry I make looks like someone else already ate it (although most of my meals have that general trend).
Chop onion, garlic and chillies, fry in pan. Any whole spices should apparently be dry fried first, I just add the powdered spices with the veg. Wait until nearly cooked, add chicken, wait until chicken is definitely cooked (otherwise the god of runny poo shall visit your ******** the next evening), then scoff.
Insert weird veg / tomatoes as and when needed. Greek yoghurt works well for thickening and adding dairy flavour without being horrendously rich.
No idea on poppadoms or samosas, the brownmaster is apparently the expert. Oh, add some baked beans just for Sixty, you know you want to.
Brings back unpleasant youthful memories of an overnight ride on a dodgy, overcrowded ferry from Mykonos to Piraeus after an equally dodgy souvlaki and too much ouzobut throwing up into the bath white trying to keep your arse close enough to the bog so as not to squit on the floor isn't fun I'll tell you
. . . . . Ta-Daah:If memory serves, @redshift was asking before Christmas about learning to cook a decent curry. I made a mental note to post a link to a very decent website on the subject, run by a 'Mur'can expat living in UK.
Hopefully, I will remember to action that mental note when I get home tonight.
Too much lemon, it must have been overpowering.
Good channel is that, Dosa batter something I've wanted to try for ages but never got round to, stuck with Gits.. . . . . Ta-Daah:
The Curry Guy - About Me and My Recipes (intro page)Recipes (recipes)He has a YouTube channel, I note - you can learn a lot from YouTube
I heard him on radio a year or two back: said his personal favourite was a Lamb Nihari.
So I made it - and at first was slightly underwhelmed. Then I started trying it with a splash of lime pickle, or mango chutterney . . . . ver' fine indeed
For everyday drinking port the Lidl Tawny stuff is perfectly fine (in my opinion). A little harsh on the aftertaste but if it's going to be drunk after several pints / glasses of wine I don't think I would notice.