Zardnaar
Legend
Rogan Josh?
I probably eat it the most at Turkish donor kebab places with hot sauce.
My last one it's about $11-$12 usd.
Cookin again
- Thread starter Dannyalcatraz
- Start date
Rogan Josh?
I probably eat it the most at Turkish donor kebab places with hot sauce.
My last one it's about $11-$12 usd.
Around here, Rogan Josh--and similar dishes--are mostly at Indian restaurants.
Zardnaar
Legend
Same I normally go for paneer or chicken at Indian places. Our local one got replaced with a Thai place that's quite nice.
New favorite is Indo-Nepalese but it's inconvenient to get to (in town parking) and another one we like is further away so it's competing with our local, Thai, pub and cafe (3-4 minute drive) and multiple fish and chip shops nearby.
Or favorite places in town have more convenient parking and better access due
I’m from New Orleans, but I’ve lived in San Antonio, Austin, and the Dallas/Ft. Worth areas for most of my life.
There’s a Mexican joint in San Antonio that specializes in cabrito, and I try to hit them whenever I’m in town.
Austin is a big BBQ city, and is the first place I ever had smoked mutton ribs. OMG! Unfortunately, that place closed because the owner didn’t like paying his fees/taxes. Like…ever. That was like his third failed restaurant.
The 2 of the last 3 Indian places I saw serving lamb both closed down pre-COVID. Goat curries are almost everywhere by comparison.
Zardnaar
Legend
Haven't seen goat at any Indian place here. Normally chicken, lamb maybe seafood, paneer and vegan.
Christmas left overs did 3 more meals including blunches so 4 total. No one could be bothered cooking so we went to a fish and chip shop. All our favorites were closed so we took a punt.
$67 nzd (40 usd approx) fed 9 people. I had fish, chips and a steak and egg burger. Wife had chips and a sausage.
There curry roll looked really good, they were cheap (prices circa 4 years ago) and the family running it were super nice. Almost as good as our regular alot cheaper.
Whizbang Dustyboots
100% that gnome
A substitute comal! I love it!
Huh. The two Indian restaurants we frequent A) both survived COVID (so far) and B) both serve lamb. I see goat on their menus, too, but ... at least at those restaurants, goat always has bones in, and I'm too lazy to do that much work.
Whizbang Dustyboots
100% that gnome
IME, in the states, if they're run by Greek immigrants, there will be lamb. If it's just someone running a franchise restaurant, it's beef.
Like I said, those 2 closed before COVID. One was on its second run in a location it had been in and closed for being badly mismanaged, and they hadn’t learned anything when they reopened. Good food, bad business.
The other was part of a small international chain, and something within the chain killed them off. They closed in 2017.
overgeeked
B/X Known World
Today I am making cheap and easy shredded chicken enchiladas.
Takes 5 hours. Makes 10-12 enchiladas depending on how fat you want ’em.
2 big chicken breasts (about 2-3 pounds).
2 28-ounce cans of La Victoria enchilada sauce.
Diced spicy peppers to taste.
Diced olives.
Tortillas.
Cheese.
Drop the chicken in a slow cooker for 4 hours on high (or 8 hours on low) with 1/3 of the sauce. Once they’re done you can spend 20-30 minutes shredding them by hand…or, if you have a stand mixer, drop them in there with the paddle attachment and put it on low for 2-3 minutes.
Add in 1/3 of the remaining sauce, peppers, olives, and some cheese. Mix. Fill tortillas. Line ’em up in an oven-safe glass baking dish, smother with the remaining sauce, top with cheese. Bake at 375° for 20 minutes. Let them cool for 5-10 minutes before eating.
Takes 5 hours. Makes 10-12 enchiladas depending on how fat you want ’em.
2 big chicken breasts (about 2-3 pounds).
2 28-ounce cans of La Victoria enchilada sauce.
Diced spicy peppers to taste.
Diced olives.
Tortillas.
Cheese.
Drop the chicken in a slow cooker for 4 hours on high (or 8 hours on low) with 1/3 of the sauce. Once they’re done you can spend 20-30 minutes shredding them by hand…or, if you have a stand mixer, drop them in there with the paddle attachment and put it on low for 2-3 minutes.
Add in 1/3 of the remaining sauce, peppers, olives, and some cheese. Mix. Fill tortillas. Line ’em up in an oven-safe glass baking dish, smother with the remaining sauce, top with cheese. Bake at 375° for 20 minutes. Let them cool for 5-10 minutes before eating.
Zardnaar
Legend
In NZ our equivalent of gyros and every Greek place has lamb as an option.
Favorite hole In wall Turkish shish.
Greek places closed but usually beeline for it travelling to Christchurch.
Dimitris Greek Food – Eat Souvlaki in Christchurch
Favorite Greek spot. Just down from where I had Prince of Persia which was Persian/Afghani.
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Whizbang Dustyboots
100% that gnome
You also have an abundance of sheep!
Zardnaar
Legend
Not as many as we used to have proportionally (3 million people, 60 million sheep baaaa).
Whizbang Dustyboots
100% that gnome
No idea what a squid ring is (calamari?) or a pineapple ring is. Curry rolls and chop suey patties are also mysterious, but sound intriguing.
Honestly, I wouldn't want the burgers, since it'd probably taste off to me and I can get them/make them myself. I'd much rather go for the mysterious-but-intriguing dishes.
Zardnaar
Legend
Squid ring is a battered ring of calamari cut from the "tube" of squid.
Pineapple ring is a battered pineapple ring deep fried.
Curry roll is a fried spring roll with curry in it.
Chop suey patty is chop suey in pattie form deep fried.
