Cookin again

[Zardnaar]

So sister in law wanted to have a group meal tonight. She is a fiend for Indian food and she hadn't had dine in at the new local.

Onion bhaji.




Part of the haul.



Jalfrezi this time.


Menu



1 NZD=0.60 usd approx.

Other dishes ordered.

Butter chicken (9 year old)
Kadai chicken
Kadai Paneer
Malai kofta

Got to sample the kadai chicken and kofta sauce. I ordered the kofta few weeks ago.

 

[Ulfgeir]

Pasta with an experimental sauce.

Started with woking some finely chopped red onion in oliver oil, then added finely sliced red chili and finely chopped garlic. Lots of fresh black pepper. Then finely chopped red bell pepper, and sliced green olives. More peppar. Add chopped mushrooms, and crushed red pepper. Then added a can of tomatosauce. Served with more fresh grounded black pepper.

Sadly didn't have any parmigiano reggiano or parmesan cheese to grate on top.

 

[Dannyalcatraz]

One of my favorite “experimental” pasta toppings was a VERY simple combination of 2 sauces available at one of my favorite Italian restaurants (sadly, sold to someone else).

One sauce was sliced mushrooms sautéed in olive oil. The other was oven-roasted garlic in butter. Combined and served over cheese tortellini, it was blissfully good.

But eventually, the second sauce got changed. Instead of whole cloves, they started using minced garlic. That became one of the most perfect examples of how cutting/prepping food can change its flavor I’ve experienced. While the minced garlic was still good, it lacked both the more complex sweetness present in the roasted whole cloves, as well as their creamy texture. The minced garlic was relatively crunchy.

I still do it the old way at home on occasions when I can find good cheese tortellini or ravioli at the grocery.

 

[Zardnaar]

I just don't get pasta. Ima barbarian. I don't order it dining out (I'll sample my wifes), don't prepare it at home and and rarely eat it at an event.

It's not even a dislike I'll happily eat it just complete indifference. Once in a blue moon we'll do a pasta bake.

 

[Dannyalcatraz]

I just don't get pasta. Ima barbarian. I don't order it dining out (I'll sample my wifes), don't prepare it at home and and rarely eat it at an event.

It's not even a dislike I'll happily eat it just complete indifference. Once in a blue moon we'll do a pasta bake.

Well, if you think of pasta as a “flavor delivery system”, you’ll see other things fall into that same category. I bet you could combine those “sauces” and serve them over rice, pizza crust, potatoes or other neutrally flavored starch foods and find it to be tasty.

 

[Zardnaar]

Well, if you think of pasta as a “flavor delivery system”, you’ll see other things fall into that same category. I bet you could combine those “sauces” and serve them over rice, pizza crust, potatoes or other neutrally flavored starch foods and find it to be tasty.

Sure they taste fine. Think I have moral objections to paying for pasta idk why.

 

[Dannyalcatraz]

Sure they taste fine. Think I have moral objectionable to paying for pasta idk why.

Can you show me on the doll where the manicotti touched you?

 

[Zardnaar]

Can you show me on the doll where the manicotti touched you?

Idk what that is. As I said barbarian.

I can eat it, enjoy it but I think the NZ southern man is supposed to exist on glacial meltwater, beer, mutton and despair. Probably.

 

[Dannyalcatraz]

Idk what that is. As I said barbarian.

I can eat it, enjoy it but I think the NZ southern man is supposed to exist on glacial meltwater, beer, mutton and despair. Probably.

I know there’s some kind of relatively neutral flavored starchy food in NZ besides bread. Some kind of root veggie?

 

[AnotherGuy]

But eventually, the second sauce got changed. Instead of whole cloves, they started using minced garlic. That became one of the most perfect examples of how cutting/prepping food can change its flavor I’ve experienced. While the minced garlic was still good, it lacked both the more complex sweetness present in the roasted whole cloves, as well as their creamy texture. The minced garlic was relatively crunchy.

Yeah totally agree, nothing beats the actual cloves.