BAR-B-QUE puts people in a good mood

[2dimes]

I quit spending more to make substandard butter chicken at home. Living in a place with several excellent inexpensive butter chicken producing restaurants makes the whole thing pretty counter productive.

[riskllama]

well la dee da, mr. fancypants...

[2dimes]

Oh, the plot thickens.

I was trying to make crispy fried ginger beef many years ago, at the time one of my favorite foods. I got fairly close and realized, it was not less expensive and part of the pleasure was going out and having it made for me. The process and clean up trying to make ginger beer in your kitchen at home is pretty extensive.

My wife made a batch of butter chicken (possibly this year) using National powder she received as a sample. She liked it enough to save part of the box. I do not think it was very good. So if you use another brand I might attempt to get her to try it some day.

Also I will repeat, years ago, we found one sauce in a jar that was ok. Then the company went under or something and it was no longer available. That kind of hurt.

It's weird how it's more expensive to buy a raw chicken here than one of those cooked rotisserie chickens at Safeway. Similar problem with butter chicken, even if you get raw chicken on sale you have to make it instead of just buying some I know I will like.

[riskllama]

i like the spice mix made by shaan, but i heard it's been discontinued - haven't been over to the mainland in a while, tho...*shrugs*

best bet is superstore...

[KoolBak]

Never heard of butter chicken?

A rotisserie chicken is cheaper than raw?? Damn.

So Dimey...emptied oot the garden...finished up canning for the year. Yesterday, did a dozen jars of pineapple pepper jelly, a dozen of asian style hot sauce and a dozen hot garlic dill Sanditas. Ended up doing 150 or so jars this year...

[2dimes]

No Butter Chicken? Huh, it's the most common dish from Pakistani and Indian restaurants. It is a tomato based sauce but has a pretty distinct creamy spice flavour.

What about Vidalo, Korma or Tandoori chicken.

That is a ton of canning.

I have no idea how or why those rotisserie cooked chickens are less expensive than a raw fresh one here. You hardly ever see a good sale price on whole raw chicken anymore. It's pretty strange.

[mrswdk]

While you're talking about curry, do you guys have Naga over there?

Vindaloo is a funny one. A Portuguese dish, exported to and adapted for India, then exported from India to the UK and adapted again. A truly global dish (^0^)

[2dimes]

I have not seen Naga. Google does not even show food when I looked.

One of the newer items to me which is probably fairly old is Biryani. We never had it, then several people I worked with talked about it. I'm still not really farmiliar with it.

This place https://www.lovelysweets.ca is the favorite Indian restaurant of the offspring and I currently. Both locations are good.

Funny how I missed the "N" when I wrote vindalo. Not sure why my fingers keep trying to do that.

We just watched a fairly good BBQ competition show on Netflix there was some tasty looking things happening on there.

https://www.realityblurred.com/realityt ... ix-review/

[KoolBak]

Ok...had a lot of indian food that I liked, but the one thing I cannot stand is curry. Literally kicks in gag reflex weird because I like all the spices that go in it and use them regularly, especially cumin. Think it's from being a kid when mom made this cold chicken curry salad alot and we didn't leave the table til we ate our fucking food!

So is it curry tasting or not? Hafta look up the recipe.

Counted...did 170 jars of canning...probly another 10-20 to go...

[riskllama]

Ok...had a lot of indian food that I liked, but the one thing I cannot stand is curry. Literally kicks in gag reflex weird because I like all the spices that go in it and use them regularly, especially cumin. Think it's from being a kid when mom made this cold chicken curry salad alot and we didn't leave the table til we ate our fucking food!

So is it curry tasting or not? Hafta look up the recipe.

Counted...did 170 jars of canning...probly another 10-20 to go...

yeah, i hated curry from when i was a kid too because of a shitty recipe until i had some really good, authentic stuff. i would not say butter chicken is super curry tasting, no - it's a mild, spicy kind of deal. fucking delicious, KB...

[KoolBak]

All righty boss-man....will find a recipe and try it oot! May post recipe here for verif? For instance...look up kung pao chicken recipe and theres a billion iterations

[KoolBak]

INGREDIENTS
For the chicken and marinade:

1 pound boneless, skinless chicken thighs, cut into roughly 1-inch cubes
1/4 cup full-fat plain yogurt
1 tablespoon olive oil
1 tablespoon ginger garlic paste
1 teaspoon dried coriander
1 teaspoon Kashmiri Lal Mirch
1 teaspoon cumin
Salt to taste
For the sauce:

8 to 10 whole almonds
8 to 10 whole cashews
2 tablespoons unsalted butter, divided
1 tablespoon ginger garlic paste
1 teaspoon sugar
1 (15-ounce) can canned diced tomatoes
2 tablespoons dried coriander
1 1/2 teaspoons ground Garam Masala
1/2 teaspoon ground Kashmiri Lal Mirch
1/2 teaspoon salt
1 cup water
1/4 cup heavy cream
1/2 tablespoon Kasuri Methi
To serve:

Cooked rice, roti, or naan bread

OK....had to look some shit up PLUS, I would use chicken breast, not thigh. Is that a fatal sin??

Kashmiri Lal Mirch: looks like this is simply a hot chili pepper dried and ground. I have an assload of hot peppers in various forms I grow....cool?

Garam Masala: I have (sadly) curry powder. Good enough?

Kasuri Methi: Dried fenugreek leaves. Fenugreek is similar to fennel? Which I HATE...tastes like black licorice?

Ginger garlic paste: grind fresh ginger and garlic together?

Dunno manno.....curry, fennel....feeling the urge to purge May just stick with a nice kung pao

[2dimes]

I have had a lot of variations of butter chicken. Can't recall ever seeing thighs, usually they use boneless skinless breast meat. I have absolutely never seen almonds or cashews in it!

My wife also really hates black licorice and can often tell if a mushroom has touched her food, so you should be ok there with the fenugreek.

Someone Mrs dimes worked with made butter chicken from scratch, it was excellent but not even similar to the ones I like from local places that make it here. It's quite possible llama would not like the variations I prefer.

It might be like ketchup, even if you make excellent stuff at home, it probably won't be the same as a bottle of Hienz.

The stuff we have made using various liquid and powder kits have most often been edible but most have not been great. I only found one that came in a jar that was right for me, then it promptly disappeared, leading to my reluctance to keep trying to find stuff to make it at home with.

We had a jar of President's Choice korma Mrs dimes used with cauliflower last night. She thought it was boring, I thought it was ok but she has made other stuff that was better.

There was an Indian comedian last Friday talking about going to Jasper and how a bunch of people there were talking about the butter Chicken at Earl's. Definitely not a place you would expect to get authentic butter chicken from. Though Panago used to have good butter chicken pizza so who knows?

Watched two more episodes of that BBQ cook off on Netflix. The drama and eliminations are getting a bit annoying but the food looks so good we keep watching..

[riskllama]

yeah, i dunno - i think i'd go to a restaurant first before attempting to make it myself. and even when i do make my own butter chicken, i just use the store bought spice mix - the one made by shaan being my current favourite. and yeah, i always use chicken breast in mine. never had any w/nuts in it, either - might be good, might be a bit weird...*shrugs*

[2dimes]

Where's Jones? He worked in some Indian restaurants and wrote some really good tips on other curry stuff. Is Butter Chicken not popular in the UK?

[riskllama]

i've been to more than a few indian restaurants that offer differing degrees of heat and/or curry for a lot of their dishes, perhaps you know of a place like that, KB - might help. or, you could just stay home and have some mac & cheese w/hot dogs...

[KoolBak]

Don't knock comfort food baby.

Made filet mignon, prawns, baked taters, caramelized shrooms and ceasar salad the other night, so I'm not always so simple

[2dimes]

I don't mind Kraft Dinner. I love a good all beef hot dog. Especially BBQ or cooked over a fire. Probably too much, though I cut back on them this year.



I never combine the two but I'd eat it. It's an ok dish even if it is considered a bad thing for people on a low budget.

[riskllama]

i had leftovers...

[2dimes]

I don't mind left overs. Just after high school I used to work afternoon shift and eat food my mom made at 6 pm after I got home at 11:30. Often without warming it up.


https://stumpssmokers.com

I might check out these

https://shop.backwoods-smoker.com/colle ... hubby-3400

There is a place in Okatoks that is both a restaurant plus they are supposed to be a dealer for Backwoods and Myron Mixon smokers.

https://www.bigskybbq.ca/smokers

I have eaten there, it was ok but not amazing.

[Dukasaur]

Finally, after being out of it for six months, the local stores have seafood medley again.

Anyone have a road-less-taken jambalaya recipe that doesn't require much work?

[2dimes]

I held off responding because I don't have a recipe for jumbalia but, it seems like it should be fairly easy apart from some chopping.

I hope someone has a good one.

[2dimes]

Did you cook up that seafood Duke?

I'm not a big brisket fan. I think it has become too trendy and is over priced. My wife wanted one to get an air miles bonus so I bought a half.

Marinated it last night and put it on the smoker.

[riskllama]

needs okra.

[2dimes]

How would you use okra? Most people just use salt and pepper.

The two reasons brisket is so popular is, it used to be a cheap giant piece of beef and it is challenging to make it go from tough to tender.

If you get it right, it's amazing.

I would rather get a better cut like a rib roast or even better, big meaty ribs. For some reason beef ribs can be tough to find.