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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

ShowMeDaSauce

Member Since 20 Jul 2016
Online Last Active Today, 12:28 PM

#1511688 Curry Thread

Posted by ShowMeDaSauce on Yesterday, 03:57 PM

Ive been tempted to have a PBJ naan :D

 

The Indian place i like makes the most delicious egg curry. Sometimes is scrambled and other times its with hard boiled. Its WAY hotter than this one. All of their food is heavily spiced and really hot for restaurant food. Much hotter than any of the others in my area. The curried goat even makes me stop to cool the burn with a mango/apple desert.




#1511683 Curry Thread

Posted by ShowMeDaSauce on Yesterday, 03:42 PM

Egg curry....sorta...Scrabbled eggs with garam masala, onions, ham, a couple hot jalapenos, a little salsa for the tomato/cilantro and hot buttered naan.

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Strifry everything but the eggs in a couple tbs of ghee until the salsa has released most of its moisture. I do the onions, garlic and peppers first. Then add the garam masala, black pepper and the salsa. (only a few tbs of salsa) Meat goes in just before the eggs. Turn the heat way down after adding the eggs and cover.. The residual heat/steam will finish cooking them as long as its not too thick in the pan.

 

6 large eggs

1/2 a medium onion

2 hot jalapenos

3 tbs salsa or a little chopped tomato and cilantro

1-2 tsp garam masala or your favorite curry powder

1-2 tsp garlic paste or ginger garlic paste. I just used minced garlic cuz it was handy.

Meat optional




#1511519 Comfort Food Thread

Posted by ShowMeDaSauce on 15 December 2017 - 06:09 PM

Another fave i have not had in probably 20 years

 

Swedish meatballs!!!! That was another one of mom's specialties. Yo ass WAS home for dinner on meatball night. :D There were never any leftovers. We would hammer those things. We always had them on egg noodles with a loaf of garlic bread.




#1511512 Comfort Food Thread

Posted by ShowMeDaSauce on 15 December 2017 - 05:33 PM

I need a new soup bowl that is easier to "slurp" when get near the bottom. :D

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#1511486 Comfort Food Thread

Posted by ShowMeDaSauce on 15 December 2017 - 04:31 PM

Im using shanghai bok choy. Its slightly different that regular. Flavor is milder and more like a celery. Its more green at the base too.

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#1511484 Curry Thread

Posted by ShowMeDaSauce on 15 December 2017 - 04:25 PM

Its good in a simple chicken noodle or seafood noodle soup too. Laksa has pretty much replaced cilantro for me any Asian style dish. It wont ever bolt unless its grown in a tropical environment and you wont ever run out as long as you save part of what you cut off.




#1511481 Comfort Food Thread

Posted by ShowMeDaSauce on 15 December 2017 - 04:13 PM

Chicken noodle soup today with green baby bok choy, green onion, celery and red shallots. Using kluski type egg noodles instead. Im having a craving for them but i also wanted a slight Chinese flair to the soup. A tiny bit of Korean soy sauce for soup (1 tbs) and Chinese rice wine (2 tbs) but it will hardly be noticeable with 2 quarts of bone broth. Its mostly for the salt since the bone broth has no added salt.

 

Separate the baby bok choy into slices of the thick bases and cut the green tops in half.

Quickly blanch the chicken thigh meat to remove some of the fat and scum.

Rise out the pan and add 2 quarts of bone broth, the chicken, soup soy, rice wine, shallots, celery, 2 cloves of garlic and the slices of the bok choy ...simmer until veggies have softened and chicken is cooked.

While the stock is cooking cook the noodles in another pot. Either par boil till nearly done and add to the stock or fully cook and add to the bowls. Im using a frozen Reames egg noodle that works fine if its just par boiled before adding to soup.

 

When the chicken stock is almost done add the leafy tops of the bok choy, chopped water chestunts (optional but i love the crunch) and boil for a couple minutes. Add finely chopped green onion right before serving or as a garnish.




#1511057 Comfort Food Thread

Posted by ShowMeDaSauce on 13 December 2017 - 06:44 PM

Taters and ham. Just tossed the chunks of ham on top so they got a nice char. Used one of the affordable NY sharp cheddars on top. Went easy on the cheese actually.

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Washed it all down with a blood orange soda....Love this stuff.

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#1510965 [Dec 11] What are you working on this week?

Posted by ShowMeDaSauce on 13 December 2017 - 12:14 PM

I need to run down to China town. Im out of good noodles and i may get some ox tails. Been craving them for awhile now. I really want to try the Prima Taste prawn and/or fish noodle soups. Kinda hard to call and ask them if they have it though.

 

Pick out a piece of beef for Christmas dinner ...maybe...kinda too soon but.....Checking Costco first since i need more bone broth. Love the Culinary Delights chicken bone broth they had. Its just chicken with nothing but water. No spices, veggies or salt added....Really excellent stock!!!

 

Take my brother to a doctors appointment tomorrow to have a spot on his skin checked out.

 

Make some good old fashion chicken noodle soup with kluski noodles.




#1510570 Curry Thread

Posted by ShowMeDaSauce on 11 December 2017 - 06:10 PM

Delicious but way milder than i prefer. The Mae Ploy massaman paste has nearly no heat at all. I tasted some of just the paste to be sure.

 

No flash lighting

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With flash closeup.

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#1510564 Curry Thread

Posted by ShowMeDaSauce on 11 December 2017 - 05:41 PM

Onions went in a few minutes ago. Just waiting on the rice to finish resting. This is WAY milder than it looks but i did add a good tsp Spice Island red curry powder which is pretty hot.

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#1510551 Curry Thread

Posted by ShowMeDaSauce on 11 December 2017 - 04:20 PM

1.5-2lbs skinless boneless thigh cut into large pieces

About 1lb of small reds and yukons (halved or quartered depending on size)

1/4 cup minced red shallots

1 medium onion cut into 1" pieces

Enough coconut milk to almost cover it all. 1-2 14oz cans

About 75grams of Mae Ploy massaman paste....only need about 50grams per 14oz can with water according to directions so adjust as needed. You can add more later after getting the amount of liquid correct.

2 Bay leaves

1 2-3" stick of cinnamon or cassia bark

1/2 tsp of tamarind paste mixed with a couple tbs of water

1-2 tbs Redboat40n

1 tbs of sugar or to taste....i dont like mine too sweet.

2-3 tbs of oil to fry the paste and shallots. Im using a mix of 2-1 rice bran oil and a little Louana coconut oil

 

Fry the shallots in the oil for a minute or 2 and add the paste. Making sure its all well incorporated and fragrant.

Add the chicken and mix well. Make sure its all nicely coated with the paste/shallot/oil mixture

Add about 1 cup of the coconut milk and stir well to dissolve the paste. Cook the chicken until its no longer pink and starting to get firm.

Add the bay leaves and stick of cinnamon

You should have almost half a can left. Fill it with water and add it to the chicken. Bring to a soft boil.

Add the potatoes and see how much more liquid you need..You can use either straight coconut milk, 50/50 with water or unsalted chicken stock...reduce heat to a strong simmer

When the potatoes are about half done add the onion, fish sauce and sugar to taste. You can add the tamarind mixture now too and i highly suggest you do it by taste if you are not using tamarind juice. You can also just wait till right before serving and slowly add it until you get the sour level you prefer. 1 tbs of tamarind juice is not that strong but the thinned paste can get intense fast.

 

Every time ive gotten massaman at the local Thai places its rather soupy. If you like more "body" without adding additional liquid use coconut cream powder. You might need to make sugar adjustments because it is just slightly sweet.

 

Im making mine mild today. My brother had some nasty capsicum craps from eating too much of the Marie Sharps yesterday so he asked for a milder curry. :D I wanted to use some of my Thai giant orange peppers but he is being a wimp.

 

Garnish with coarse chopped peanuts and of course serve it with good Thai jasmine rice. :D

 

 

Oh and i almost forgot....Yeah you gunna need to wait on pics. The rice just got done soaking and i didnt even start cooking it yet. :P




#1510311 hot sauce for meat

Posted by ShowMeDaSauce on 10 December 2017 - 04:56 PM

Do you have a Costco or Sams membership?

 

If so look for this. They both sell it for about half msrp. Needs more heat and its a tad too sweet but i love it.

https://www.robertro...ero-sauce-40-oz

 

Make this slaw. Its killer and goes great with Jerk.

https://www.robertro...banero-coleslaw




#1510307 hot sauce for meat

Posted by ShowMeDaSauce on 10 December 2017 - 04:52 PM

For chicken it is really good. Pork too depending on cut. :)

 

Yes, pork works great with the same spicy pineapple marinade most of the time.




#1510298 hot sauce for meat

Posted by ShowMeDaSauce on 10 December 2017 - 04:46 PM

Other than corned or burgundy i dont really marinate beef too often. Frankly im fond of the flavor of beef just as it is. One thing i do like on cheaper cuts is Zesty Italian dressing. I suppose hot sauce or pepper flakes mixed with a zesty Italian or red wine vinaigrette dressing might be interesting too.

 

Pineapple hab or pineapple lemon drop though rocks on chicken. A little Chinese cooking wine or sake too.