Update: the chicken smelled bad. I had to dump it.
The old olfactory response test is used in actual processing plants for a reason. Shit works.
Our noses are able to detect hydrogen sulfide at the low parts-per-billion level. There are some very good reasons why we can do that.
Oh yeah? Name 3!
Tammy
Frank
John Arringtonswyth III
I believe that is Sir John Arringtonswyth III.
+2
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
The most pertinent reason we're so sensitive to that in food is that something is producing the hydrogen sulfide, and pretty much everything that eats food and poops out H2S will make you darn sick.
Anyone know a good easy recipe for chicken tikka masala?
Last time I made it I did chef John's and it was too creamy tasting, not enough spice and tomato/garlic/ginger flavor.
I figure I know enough I could probably wing it ok at this point but I'm not sure. I would definitely not use as much cream.
Main stuff to hit is garlic and ginger paste, tamato paste, good canned crushed tamato, some good hot peppers and mild peppers, a small chopped onion and plenty of garam masala?
Oh and good chicken thighs cut into chunks and marinated in yogurt and a bit of lemon juice browned in a hot cast iron?
Anyone know a good easy recipe for chicken tikka masala?
Last time I made it I did chef John's and it was too creamy tasting, not enough spice and tomato/garlic/ginger flavor.
I figure I know enough I could probably wing it ok at this point but I'm not sure. I would definitely not use as much cream.
Main stuff to hit is garlic and ginger paste, tamato paste, good canned crushed tamato, some good hot peppers and mild peppers, a small chopped onion and plenty of garam masala?
Oh and good chicken thighs cut into chunks and marinated in yogurt and a bit of lemon juice browned in a hot cast iron?
this is my specialty! I have cobbled this recipe together over the years until it's exactly what I want.
For the chicken marinade:
2 large boneless and skinless chicken breasts cut into bite-sized pieces (you can use thighs, but I don't much care for them)
1 cup plain yogurt (full fat if you can find it)
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons of vegetable/canola oil or ghee
2 tablespoons butter or ghee
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
16 oz. tomato puree
1 teaspoon Kashmiri chili powder
1 teaspoon salt
1 1/4 cups of heavy cream (you can use coconut milk but it won't be as rich)
Several good shakes of dried fenugreek leaves (this will make the dish!)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream through the sauce. Add the chicken and its juices back into the pan along with the fenugreek leaves and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. leave simmering on low until ready to serve.
JedocIn the scupperswith the staggers and jagsRegistered Userregular
Rad, thanks! I've been in the market for a good chicken tikka recipe for a long time, but there's such a variety of them out there that I invariably get overwhelmed and make something else.
Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Be sure to add the cream to taste - you stir it in at the end of the cooking, so start with half, give it a stir, let it simmer for a minute, have a taste. If it could do with more, then add away!
Also we always use thighs because we like the darker meat, but they can be a right pain in the ass to prepare compared to breasts.
For wooden kitchen products: mineral oil, beeswax, or conditioner? Is there a preference for which to use? Specifically for a cutting board and a salt box, maybe some olivewood utensils.
0
webguy20I spend too much time on the InternetRegistered Userregular
For wooden kitchen products: mineral oil, beeswax, or conditioner? Is there a preference for which to use? Specifically for a cutting board and a salt box, maybe some olivewood utensils.
I'm a mineral oil man myself. Wipe things down once a month or so, maybe more on a cutting board depending on if it's an end cut butcher block style.
I made bolognese. My girlfriend notoriously hates carrots but she loved this stuff. I also loved it, but I made it with regular old canned tomatoes rather than a nice tomato paste, and it isn’t as saucy as I would like.
Next time I think I’ma just toss a tomato in the blender and fuck it up real good and then simmer that shit down for like two hours before I get going on the actual bolognese.
I also need a better method for smooshing the beef, using a spoon is some red hot bullshit.
I never start off my tomato sauce with a mirepoix, not a fan of the stuff.
+1
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
I agree that celery doesn't have much of a place in tomato sauces, but onion is critical and some shaved carrot can bring a nice sweetness to round the sauce out.
Oh man the tomatoes I use are already sweet enough and I am not a big fan of onions. I just start my shit off with meat and aromatics (garlic, oregano and basil in this instance).
I never start off my tomato sauce with a mirepoix, not a fan of the stuff.
Well it worked like a Goddamn charm in this one. I also think Taiwanese celery probably works a bit better, it’s smaller and less rigid and has more tender leaves. It had a real mild flavor and I loved it.
Oh man the tomatoes I use are already sweet enough and I am not a big fan of onions. I just start my shit off with meat and aromatics (garlic, oregano and basil in this instance).
You are a thoughtcriminal and have been declared an enemy of the state.
sarukun on
+1
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
What's a good sauce for pasta that isn't tomato or cream based?
Posts
I had to cook my grilled cheese on the burner I normally use for my little pourover kettle.
I have started putting tomatillos in everything.
The old olfactory response test is used in actual processing plants for a reason. Shit works.
Our noses are able to detect hydrogen sulfide at the low parts-per-billion level. There are some very good reasons why we can do that.
Oh yeah? Name 3!
Tammy
Frank
John Arringtonswyth III
Is this open to any participants?
Hydrogen sulfide is poisonous, corrosive and flammable
I believe that is Sir John Arringtonswyth III.
He was degraded shortly before Francis Mitchell in 1621, read a book!
NEVER!
Juevos divorciados is fantastic and fuckin' nobody's ever heard of it. It's super sad.
When you're right, you're right. I realized at lunch today that this would make the perfect base for tamale pie.
I know what I'm doing with a week's worth of the leftovers!
Last time I made it I did chef John's and it was too creamy tasting, not enough spice and tomato/garlic/ginger flavor.
I figure I know enough I could probably wing it ok at this point but I'm not sure. I would definitely not use as much cream.
Oh and good chicken thighs cut into chunks and marinated in yogurt and a bit of lemon juice browned in a hot cast iron?
this is my specialty! I have cobbled this recipe together over the years until it's exactly what I want.
For the chicken marinade:
2 large boneless and skinless chicken breasts cut into bite-sized pieces (you can use thighs, but I don't much care for them)
1 cup plain yogurt (full fat if you can find it)
1 1/2 tablespoons minced garlic
1 tablespoon minced ginger
2 teaspoons garam masala
1 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon Kashmiri chili powder
1 teaspoon of salt
For the sauce:
2 tablespoons of vegetable/canola oil or ghee
2 tablespoons butter or ghee
2 small onions (or 1 large onion) finely diced
1 1/2 tablespoons garlic finely grated
1 tablespoon ginger finely grated
1 1/2 teaspoons garam masala
1 1/2 teaspoons ground cumin
1 teaspoon turmeric powder
1 teaspoon ground coriander
16 oz. tomato puree
1 teaspoon Kashmiri chili powder
1 teaspoon salt
1 1/4 cups of heavy cream (you can use coconut milk but it won't be as rich)
Several good shakes of dried fenugreek leaves (this will make the dish!)
In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan.
Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
Pour in the tomato puree, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
Stir the cream through the sauce. Add the chicken and its juices back into the pan along with the fenugreek leaves and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. leave simmering on low until ready to serve.
I get requests for this weekly from my family
Also we always use thighs because we like the darker meat, but they can be a right pain in the ass to prepare compared to breasts.
I'm a mineral oil man myself. Wipe things down once a month or so, maybe more on a cutting board depending on if it's an end cut butcher block style.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
garam masala includes cinnamon
Next time I think I’ma just toss a tomato in the blender and fuck it up real good and then simmer that shit down for like two hours before I get going on the actual bolognese.
I also need a better method for smooshing the beef, using a spoon is some red hot bullshit.
But not enough!
Well it worked like a Goddamn charm in this one. I also think Taiwanese celery probably works a bit better, it’s smaller and less rigid and has more tender leaves. It had a real mild flavor and I loved it.
You are a thoughtcriminal and have been declared an enemy of the state.
I enjoy vinegar, olive oil, lemon juice and hot sauce blended together
I've actually found some salad dressing vinegarettes? That work really well for pasta and for marinades