Pineapple Express: Someone Is Wrong on the Internet?

[dragoner]

That's a good channel.

I like the original a bit better. The ladies pull no punches.

Makes me hungry.

 

[Scribe]

Being old, I've determined, is looking at the public viewing party in Toronto for the game, and thinking "Jesus, shouldnt these kids have their parents with them?" and then realizing "Oh wait, these are 20 somethings...."

Now excuse me as I eat my white man tacos.

 

[Dannyalcatraz]

Liked watching them experience and experiment!

When I hit my favorite Indian buffets, one of my “hacks” is to drown my tandoori chicken with the sauce from the chicken tikka masala. The tikka gets hit HARD, with people fishing most of the meat out and leaving the sauce behind. But by using that excess on my tandoori thighs, I get the best of both worlds.

Tangential addendum: while trying to get my Mom and one of my cousins into Indian food a few years ago, we wound up taking a big serving of chicken biryani home. The next day, we were working on finishing off some of my home-cooked leftovers, including some creole style greens. But I was out of rice…and Mom was getting hangry.

Instead of taking it out on me, though, she “put on her big girl pants” and mixed my greens with the biryani. She stopped after the first bite, looked at me, and said’ “You have to try this.” Pretty sure she used The Voice.

I tried it…and it actually worked surprisingly well, even though the two cuisines handle spices in polar opposite techniques. Indian food typically has certain grossly chopped spices, so when you get something, it makes an immediate and distinct flavor impression. Creole, being an amalgam of African food with a lot of European (esp. French) techniques, predominantly uses finely chopped or ground seasonings which get diffused throughout a dish.

And it absolutely worked.

 

[dragoner]

Liked watching them experience and experiment!

When I hit my favorite Indian buffets, one of my “hacks” is to drown my tandoori chicken with the sauce from the chicken tikka masala. The tikka gets hit HARD, with people fishing most of the meat out and leaving the sauce behind. But by using that excess on my tandoori thighs, I get the best of both worlds.

Tangential addendum: while trying to get my Mom and one of my cousins into Indian food a few years ago, we wound up taking a big serving of chicken biryani home. The next day, we were working on finishing off some of my home-cooked leftovers, including some creole style greens. But I was out of rice…and Mom was getting hangry.

Instead of taking it out on me, though, she “put on her big girl pants” and mixed my greens with the biryani. She stopped after the first bite, looked at me, and said’ “You have to try this.” Pretty sure she used The Voice.

I tried it…and it actually worked surprisingly well, even though the two cuisines handle spices in polar opposite techniques. Indian food typically has certain grossly chopped spices, so when you get something, it makes an immediate and distinct flavor impression. Creole, being an amalgam of African food with a lot of European (esp. French) techniques, predominantly uses finely chopped or ground seasonings which get diffused throughout a dish.

And it absolutely worked.

Sounds delicious. A lot of Mexican food is local ingredients, and my wife definitely is a bay area gal, even though her family is from Durango. She loves the tikka masala, and makes yellow curry thai coconut soup at home. I love Louisiana Creole food too. I imagine it is the same in top level is abuela/grandma. Here is topic tax since I was talking about taking pics:

Mexican bbq's are nicely low effort, bring a few sixes and limes, with a promise to run to the store, and you are good to go. Funny this is my only real family, the others are too few, not close. Going to Catholic church in West Texas primed me for it as well I guess.

 

[Warpiglet-7]

First of all…had no idea. How interesting. Secondly, aren’t things like cy min already not a big Mexican thing? Or am I imagining such an article?!

 

[Scribe]

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The only joy I'm going to extract from this weekend, is that if I must work, at least its in my old happy place, working in SQL.