Cookin again

[Zardnaar]

Had a beef guiness pie today for lunch. Fat Bastard pies in Invercargill.

Around the 23 minute mark. Officially winter might do some home made chicken ones.

 

[Zardnaar]

I don't really do grocery shopping just cook it.



Wattles tomato sauce. NZs favorite Tomato Sauce. It's like a watery weak ketchup. Tastes better out of a can.

Goes on pies, fish and chips, sausage rolls, anything Savory really. I prefer different brands or even heinz ketchup.

It's been around long enough I can blame our British colonial legacy.

Wonder if there's any kids birthday parties I can fob it off on coming up.

 

[R_J_K75]

Ive always wanted one of these and I got a good deal on one. I put it together yesterday so not sure I'll be able to walk tomorrow. Anyhow the maiden cook is BA-CON. I'm Cookin Again...

 

[Jahydin]

@R_J_K75
Beautiful.

I finally got a backyard, so bought my first grill. It's gas, but have to start somewhere.

 

[R_J_K75]

@R_J_K75
Beautiful.

I finally got a backyard, so bought my first grill. It's gas, but have to start somewhere.

Congratulations. enjoy. I started with a small 2 burner Coleman camping propane grill. I then got a 4 burner Vermont Castings grill from Home Depot. They were out of Canada and since are out of business, so I'd imagine they were only sold in border cities. Those were great grills, so if anyone finds one in the wild. I'd recommend buying it. As the years went on it was more grill than I needed so I sold it. I now have a 2 burner Char-Broil Performer, a 22" Weber Performer charcoal grill and now this new one. I've found that grills are like guitars, a cheap one is garbage, a middle tier is the way to go, and you can upgrade them with little purchases. I'm looking forward to firing that new one up this weekend, but I have to season the grill grates first.

This is a really good book that debunks a lot of grilling myths; i.e. let your food rest...

The Science of Great BBQ

 

[Zardnaar]

Got a birthday coming up so investigating some venues.


Fried camembert with spicy apricot sauce.



Burger and fries. Egg in burger. I can make a pretty good burger but they're basically the same. This one had a nice relish, hone made patty.

 

[Dannyalcatraz]

https://i.*****.com/7S9ix50.jpeg

Technically, that’s a Thanksgiving dinner leftover sandwich! (We’re eating our freezer down.)

So it’s thawed chunks of turkey on a bed of onion sprouts, a layer of smoked Gruyere, mayo, Coleman’s English mustard, and a very liberal sprinkling of Tajin, all on toasted sourdough.

This was better than I expected.

The turkey, Gruyere, mayo & bread are a mainstream enough core to set expectations. The smoky cheese & sprouts are a minor but noticeable step off the path of normalcy. But the interplay between the English mustard and the Mexican spice mix is straight out of TANG CITY!

I was turned onto Coleman’s by a fellow Imgurian. It’s a nice, classic mustard with a moderate burn as compared to some variants I’ve had in the past. It’s not going to pop your sinuses, but you’ll know it’s there.

Tajin is a blend of chili peppers, salt, citrus & other seasonings made in Mexico. But the peppers chosen aren’t the high heat ones, so the mix plays mostly as a citrusy spice with just a ghost of a burn.

 

[Zardnaar]

More pies. We make our own but these are handmade from a local Cafe.




Chicken curry.

Usually wouldn't bother but they're from the Phillipines. And the curry mixture is one of there ones. Other curry Chicken pies are usually British style, Indian curry or Thai green/red curry.

This one might be the best of them. Anything Savory can work on a pie. So we are getting fillings from SEA a lot.

 

[R_J_K75]

Chicken curry

That sounds good. I love curry chicken. I made combo tandori and either butter or masala (ICR) a few times on the grill and it was really good. Only thing about making Indian food is you either need a well-stocked pantry of spices or dish out a good buck to get the ingredients.

Funny story. I couldn't have been any more than 10 at the time and my mother's boyfriend was grilling tandori chicken on our top porch. It started flaring up and he say to me go get me some water. I'm thinking OMG fire, so I run into the kitchen fill up a giant pot of water, run out to the porch and dump it all over the grill and chicken. Still came out good, but literally put a damper on things. One of those stories that still gets brought up once in a while.

 

[Zardnaar]

That sounds good. I love curry chicken. I made combo tandori and either butter or masala (ICR) a few times on the grill and it was really good. Only thing about making Indian food is you either need a well-stocked pantry of spices or dish out a good buck to get the ingredients.

Funny story. I couldn't have been any more than 10 at the time and my mother's boyfriend was grilling tandori chicken on our top porch. It started flaring up and he say to me go get me some water. I'm thinking OMG fire, so I run into the kitchen fill up a giant pot of water, run out to the porch and dump it all over the grill and chicken. Still came out good, but literally put a damper on things. One of those stories that still gets brought up once in a while.

I've tried cooking it but eh. Here it's cheaper than McDonald's so may as well pay someone else.

Chilli Dhaba

Your new favourite Indian takeaway is in St Kilda, Dunedin. Authentic Indian dishes for pick up or delivery. Phone or order online now, and spice up your life!

chillidhaba.nz

1 nzd= 0.6 usd approx. One of those curries and a Naan bread can feed two.