What's For Dinner tonight CHB? CHB cookery club, restaurants & takeaways too...

Ronsonfly

Toxic White Male
May 8, 2013
7,723
10,441
In a deplorable basket
Just had a hot lamb madras. Not bad but the naan bread was fucked; well undercooked.

Dough!
I don't often buy naan because I'm fussy as fuck about them. They shouldn't be easy to fuck up but so many places manage it. I like them thin-ish and well cooked and crispy and blackish on top with some butter brushed on. Too many places sell pillowy, doughy crap and I never get one to take out, only ever if I eat in because they don't travel well, I don't think.

If it's bread to go I'll opt for roti or chapatti instead but more often than not I go with a fried rice only. There's only one "Indian" place I use these days and I've been a regular for a few years now. I'll go for:

Mixed kebab starter (chicken & lamb tikka with sheekh, salad, sliced onions with a yougurt/mint dip and a tamarind-based dip with poppadom)
Lamb vindaloo, usually. Sometimes I'll opt for the madras or a jalfrezi.
Side order is a combination of tarka daal, sag paneer, mixed veg bhaji (not the fritter things, a dry fry curry which isn't actually on his menu but I saw his wife eating it one night so asked for it) or aloo gobi. I'll normally have two out of that list.
Fried rice.

And invariably it's all very nice and he is, moreover, reliable in output.
 
Jun 5, 2013
7,923
5,010
Oz
I don't often buy naan because I'm fussy as fuck about them. They shouldn't be easy to fuck up but so many places manage it. I like them thin-ish and well cooked and crispy and blackish on top with some butter brushed on. Too many places sell pillowy, doughy crap and I never get one to take out, only ever if I eat in because they don't travel well, I don't think.

If it's bread to go I'll opt for roti or chapatti instead but more often than not I go with a fried rice only. There's only one "Indian" place I use these days and I've been a regular for a few years now. I'll go for:

Mixed kebab starter (chicken & lamb tikka with sheekh, salad, sliced onions with a yougurt/mint dip and a tamarind-based dip with poppadom)
Lamb vindaloo, usually. Sometimes I'll opt for the madras or a jalfrezi.
Side order is a combination of tarka daal, sag paneer, mixed veg bhaji (not the fritter things, a dry fry curry which isn't actually on his menu but I saw his wife eating it one night so asked for it) or aloo gobi. I'll normally have two out of that list.
Fried rice.

And invariably it's all very nice and he is, moreover, reliable in output.
This ‘naan’ was closer to a chapatti than anything else. Fucking garbage. At home, I make my own because those shop bought ones are truly fucking awful.

Just a curry, rice and shit bread last night. Wish I’d had a side of antacids.
 

Ronsonfly

Toxic White Male
May 8, 2013
7,723
10,441
In a deplorable basket
This ‘naan’ was closer to a chapatti than anything else. Fucking garbage. At home, I make my own because those shop bought ones are truly fucking awful.

Just a curry, rice and shit bread last night. Wish I’d had a side of antacids.
That sounds shite. Funnily enough, there's a couple of shops around my way that sell better pre-packed naan than most restaurants/takeaways knock out.

It's a particular bakery, from somewhere around Leicester, I think, that knocks 'em out in a vacuum pack. 2 for a quid, sometimes 3 when they do a special and they are excellent. Just as I described how I like them, above, and you cook them in the oven in five minutes.
If I'm making curry at home I'll often have one of them instead of rice - I can't eat bread and rice, I don't have the stomach capacity so it's one or t'other. They freeze well too.
 
Reactions: Mattress

DBerry

complete and utter prick
Jun 11, 2013
39,381
15,514
48
'Straya, cunt.
I’ve been brining two free range chickens for dinner tonight, will have them with roast potatoes and carrots with gravy.
I’ve brined them in the standard salt and (brown) sugar along with black pepper, cayenne pepper, lemon zest, bay leaves and roughly chopped parsley, stems and all.
@gumbo2176 what would your chicken brine consist of?
I’ll be stuffing the chickens with butter between the breast meat and skin and oiling them before putting a rub of some description on them before smoking them in my off-set smoker using Manuka on charcoal for the smoke.

I’ll be back to edit this post with pictures and the rub I end up using (again @gumbo2176 sone thoughts on a rub for chicken?)
The rub, I didn’t end up making my own rub, I used a shop bought Jamaican jerk rub (oooh nurse!).

8411
 
Jun 5, 2013
7,923
5,010
Oz
In work, so the food is never great but tonight I had a fucking big medium -rare steak with Gorgonzola spread/melted all over it, spinach frittata, salad and chips. Very good.
 
Reactions: DBerry

DBerry

complete and utter prick
Jun 11, 2013
39,381
15,514
48
'Straya, cunt.
In work, so the food is never great but tonight I had a fucking big medium -rare steak with Gorgonzola spread/melted all over it, spinach frittata, salad and chips. Very good.
That sounds good, spinach frittata is good idea as a side dish. The missus just got a three meal free trial of Hello Fresh, two meals in and pretty good but it would be expensive, it works out at $10 per person per meal I believe, a lot of money for some ingredients and a recipe. It would suite a very busy family I guess.
 
Reactions: Mattress
Jun 5, 2013
7,923
5,010
Oz
That sounds good, spinach frittata is good idea as a side dish. The missus just got a three meal free trial of Hello Fresh, two meals in and pretty good but it would be expensive, it works out at $10 per person per meal I believe, a lot of money for some ingredients and a recipe. It would suite a very busy family I guess.
yeah, the Mrs tried it too and it’s a good idea for busy people with little time but not really cost-effective.
 
Reactions: DBerry
Jun 5, 2013
7,923
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Suits those who can cook a little and have little time and decent income I guess. How’s that Tefal cooker going?
it’s great but I don’t use it as much as I should. Mostly risotto, massamans, mash, stew/soups and sauces. I use the sous vide a lot more these days......and a rice cooker I bought. I used to loathe cooking rice, now it’s a fucking breeze. Probably the best device I’ve ever bought.
 
Reactions: DBerry

DBerry

complete and utter prick
Jun 11, 2013
39,381
15,514
48
'Straya, cunt.
it’s great but I don’t use it as much as I should. Mostly risotto, massamans, mash, stew/soups and sauces. I use the sous vide a lot more these days......and a rice cooker I bought. I used to loathe cooking rice, now it’s a fucking breeze. Probably the best device I’ve ever bought.
I’ve been getting a bit of use out of the sous vide, here’s a quick (slow) recipe for you, cryovac a rump cap (picanha) and cook it in the bath for seven hours at 55degC, let it cool in the fridge for 20 minutes the char up the outside over coals or caramelise it nicely in the pan.
I’ve been using the pressure cooker a lot, cooked corned beef in it the other day.
Was it you who got some Indian cookbooks?
 

Ronsonfly

Toxic White Male
May 8, 2013
7,723
10,441
In a deplorable basket
@junior-soprano can you please give us some more details of the meatloaf lasagna?
@junior-soprano can you please withhold giving us more details of the meatloaf las...thing. :lol:

Actually, no. What Dale said. I've got this morbid desire to hear more about it. In much the same way I'm interested in hearing the chronically ill describe the course of their disease.

In work, so the food is never great but tonight I had a fucking big medium -rare steak with Gorgonzola spread/melted all over it, spinach frittata, salad and chips. Very good.
I've got a lot of time for blue cheese melting on steak. I was a bit hesitant about the idea but it is a winner. I invariably go with Stilton as I'm not a huge Gorgo fan.
 
Jun 5, 2013
7,923
5,010
Oz
@junior-soprano can you please withhold giving us more details of the meatloaf las...thing. :lol:

Actually, no. What Dale said. I've got this morbid desire to hear more about it. In much the same way I'm interested in hearing the chronically ill describe the course of their disease.



I've got a lot of time for blue cheese melting on steak. I was a bit hesitant about the idea but it is a winner. I invariably go with Stilton as I'm not a huge Gorgo fan.
yeah, I absolutely love it. I few thin pieces on top and a bit of help with the back of my knife and it melds with the meat juices, forming it’s own high-umami , slightly piquant sauce......nothing else needed. This Gorgonzola was pretty cheap stuff actually and probably closer to Stilton than a real, mature one.

I didn’t eat all the salad though.