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The Cooking Thread


AHPP

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6 minutes ago, AHPP said:

 

Thanks. I'll need to read that again in daylight. Sounds like more than one thing to prep.

 

And yeah. Sod paneer. 

Yeah, it's more than one step all right. Worth it though, especially if you make a big enough batch of it. 

 

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6 minutes ago, AHPP said:

Nice. Neat work on the bird disassembly. I'll probably use pheasant. Your chook meat looks a bit that way. Are they some kind of gamey chicken?

 

Just free-ranging roosters, living life as they please and eating well. Boilers, not roasters.

 

Pheasant would be great in it.

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8 hours ago, AHPP said:

 

Thanks. I'll need to read that again in daylight. Sounds like more than one thing to prep.

 

And yeah. Sod paneer. 

 

Don't write off paneer just yet, it has a place sometimes. It's a good foil for all the stronger flavours going on in a curry, a bit like potatoes. I've got a good recipe for a paneer and cauliflower curry, spiced with Ajwain.

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It's delicious, but I've never cooked with it, only ordered it in dishes when out or takeaway. I prefer it on its own, as the star of its own little show.

I keep meaning to buy some and try using it. I'll pick up some ajwain too whilst I'm in the right shop.

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Ajwain is great, it's a really interesting flavour, in a tasty way. You probably won't get it at Tesco though, might have to go to one of those multiculturist shops.

 

 

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Back to pork. The less popular cuts of meat can be such good value. I got this ham hock from the butcher, only £4 for this great big hunk. And that's premium free range, organic blah blah blah. Cheap as chips.

 

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On 29/04/2024 at 23:31, peds said:

Yeah, it's more than one step all right. Worth it though, especially if you make a big enough batch of it. 

 

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Aspirations have tonight not been reflected in reality. 

 

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