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Thread: Mahow's all new, all new, all new food thread

  1. #101
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    That's getting ordered next time if my local does it.

  2. #102
    Senior Member John's Avatar
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    Keema.

    I think it was Giggles I was advising on the Keema paratha a while ago. Superb.

    Have you had a South Indian garlic chilli chicken from your place, Yev? Made well it's the best curry.

  3. #103
    Custom User Title phonics's Avatar
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    Anyone know the name of that crispy pork (I think its pork) that you wrap in lettuce is called. It's Chinese.

    And if so, is it easy to make?

  4. #104
    Senior Member Boydy's Avatar
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  5. #105
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    South Indian garlic chilli is the business.

    I've discovered that a hotel/bar right near me does a seriously good curry. Their chicken tikka sizzler is fantastic.

  6. #106
    More successful than most Magic's Avatar
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    What's your favourite curries then gents?

    Janter Manter
    Rajisthani

    Are my favourites from a curry house.

    I like to make Makhanis and Balti Butters. I can't seem to make a nice Jalfrezi though.

  7. #107
    Bookie Sir Andy Mahowry's Avatar
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    A Dansak.

  8. #108
    Senior Member Disco's Avatar
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    I struggle to go for anything other than a Chicken Jalfrezi, it's pretty much perfect, throw in a naan and some raita and it's good to go.

  9. #109
    Senior Member Boydy's Avatar
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    I'm fairly unadventurous when it comes to Indian food. I like it but don't have it that often so I usually don't want to try something new that I might not like. I usually just go for a madras.

    Some sort of buffet would be good so I could go and try loads of stuff but they seem to be far less common for Indian food than Chinese.

  10. #110
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    Quote Originally Posted by John View Post
    Keema.

    I think it was Giggles I was advising on the Keema paratha a while ago. Superb.

    Have you had a South Indian garlic chilli chicken from your place, Yev? Made well it's the best curry.
    Not a fan of garlic heavy dishes normally, but I'll have a looksie on the next order.

  11. #111
    Webly Ian's Avatar
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    The ones I've had don't taste especially garlic-y to me but I dunno if they would if you're not keen on garlic and would thus notice it more.

  12. #112
    Man(c) of the People igor_balis's Avatar
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    I had a south indian garlic chili the other week actually. It was proper shit, but I think I just got it from a rubbish place. Lamb jalfrezi is my usual selection, or anything lamb that is hot but not vindaloo hot.

    Paratha or puri are my favourite breads, but nowt wrong with a naan either.

  13. #113
    Custom User Title phonics's Avatar
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    Kind of but it didn't come with vegetables and had a similar name to Dim Sum (in that it was two three letter words)

  14. #114
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by John View Post
    Keema.

    I think it was Giggles I was advising on the Keema paratha a while ago. Superb.

    Have you had a South Indian garlic chilli chicken from your place, Yev? Made well it's the best curry.
    I got one after and it really was superb. Also got the latter from my local one recently and I'd definitely get it again.

    @Magic Mine is a lamb pathia from a takeaway/restaurant or a vindalu if I'm making it myself.

  15. #115
    ram it up your shitpipe Giggles's Avatar
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    Quote Originally Posted by phonics View Post
    Anyone know the name of that crispy pork (I think its pork) that you wrap in lettuce is called. It's Chinese.

    And if so, is it easy to make?
    Meat sung?

  16. #116
    Senior Member John's Avatar
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    Must have been a tad undercooked.

  17. #117
    Senior Member Adamski's Avatar
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    Quote Originally Posted by phonics View Post
    Anyone know the name of that crispy pork (I think its pork) that you wrap in lettuce is called. It's Chinese.

    And if so, is it easy to make?
    Yuk Sung

  18. #118
    Custom User Title phonics's Avatar
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    Spot on lads. Anyone know if it's easy to make then?

    edit: Ah fuck you need Spring Onions. Yet another Chinese meal I can't make. That shit is rarer and more expensive than Saffron over here for some reason.

  19. #119
    Senior Member Boydy's Avatar
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    You can't get spring onions in Switzerland?

  20. #120
    Won the Old Board Lewis's Avatar
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    Not so great now, is it? Earning all that money and no spring onions to spend it on.

  21. #121
    Custom User Title phonics's Avatar
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    Quote Originally Posted by Boydy View Post
    You can't get spring onions in Switzerland?
    That's what I thought. I've gone up and down the city in search of them. Feels like the Balkans.

  22. #122
    Just Luca, but still a DJ Luca's Avatar
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    Pav Bhaji is probably my favourite Indian dish; Chili Chicken if we're opening it up to Indo-Chinese dishes.

  23. #123
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    My favourite curry to make is an amazing Kashmiri Lamb dish, which roughly equates to a Lamb Rogan Josh.

    It's kind of got two layers of spicing to it - a hit of whole spices which sit in the background, particularly black cardamom, and then a variety of typical dry spices on top, mainly Kashmiri chilli powder.

    The base of the sauce is an onion, ginger and garlic paste, as well as a tomato paste I make and then yoghurt as well. The most important thing though is a proper, homemade lamb stock that MUST have all the bone marrow, etc, in it to make it gloopy and gelatinous.

    I make it with lamb shoulder usually and give the bones a good bash to crack them open and then boil the hell out of them with a load of veg. Sometimes chuck some cracked chicken bones in the stock too.

    Got a mega Jalfrezi recipe stored away somewhere that's made with loads of fresh seeds - mainly fenugreek and black onion/nigella, while the sauce is mainly tomato with loads of chunky peppers cut in it and lots of lemon juice at the end.

    tl;dr - I've spent the last 15 years cooking curries from scratch and it's pretty much one of my favourite hobbies. Anyone who's ever thought about dabbling in curry making more seriously, get this book:

    http://www.amazon.co.uk/Great-Currie...amilla+punjabi

    The recipes are flawless.

  24. #124
    ram it up your shitpipe Giggles's Avatar
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    Just bought that

    The local also does one called a Keral Express which is great too. Very hot but not too much so. Not seen it anywhere else.

  25. #125
    Senior Member Benny's Avatar
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    Got a slow cooker a couple of days ago, going to stick a lump of beef in there with some green chillies, salsa and onions to use as a burrito filling. Think it will be good curries too, although the girlfriend doesn't like lamb and chicken isn't particularly good for slow cooking, as it's so lean.

  26. #126
    Senior Member Disco's Avatar
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    It can work, you just need to keep enough moisture in there. Pork works really well though, have a go with that.

  27. #127
    Senior Member Benny's Avatar
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    Yeah pork, beef and lamb are good because of the fattyness of the meats. I guess chicken thighs are quite fatty, they could work? Otherwise you're right, you'd just need to keep on top of the moisture, using broth or coconut milk or something I guess.

  28. #128
    More successful than most Magic's Avatar
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    Whole chicken is good in the slow cooker. I only ever do thighs in a curry if I'm slow cooking.

  29. #129
    Senior Member Boydy's Avatar
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    Currently making some cheesy potato pancakes with leftover mash from yesterday. Holy shit, they're delicious.

  30. #130
    Senior Member Benny's Avatar
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    Quote Originally Posted by Magic View Post
    Whole chicken is good in the slow cooker. I only ever do thighs in a curry if I'm slow cooking.
    Sounds good, is a recipe for your curry or is it a case of chucking in some veg and chicken and then adding a sauce later on.

  31. #131
    Senior Member Mazuuurk's Avatar
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    Doesn anyone else watch Chef's Night Out on MUNCHIES from Vice?

    It's such a nice show to watch, and it always makes me F U C K I N G hungry and F U C K I N G thirsty for some booze.

  32. #132
    Man(c) of the People igor_balis's Avatar
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    Threw together a decent veg curry tonight, aubergine, chickpeas and spinach. Overcooked the spinach a bit sadly.

    Took all of my will power not to buy shit loads of gulab jamun when I picked up the spices.

  33. #133
    Senior Member Boydy's Avatar
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    I've got some puff pastry left over. What should I do with it? I'm looking at you, Randrew.

  34. #134
    Won the Old Board Lewis's Avatar
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    Sausage rolls.

  35. #135
    Senior Member Disco's Avatar
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    Little tart or some kind of sausage roll.

    Damn I want some sausage rolls now, put loads of nutmeg and Worcester Sauce in the mixture and they're even better.

  36. #136
    Bookie Sir Andy Mahowry's Avatar
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    Sausage and black pudding rolls

  37. #137
    Senior Member Boydy's Avatar
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    I was thinking more along the lines of something sweet.

  38. #138
    Bookie Sir Andy Mahowry's Avatar
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    http://whiteonricecouple.com/recipes/berry-puff-pastry/

    Just put whatever fruits you want inside.

  39. #139
    Bookie Sir Andy Mahowry's Avatar
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    Or for something easy.

    Get two puff pastry discs and make a 'sandwich' with cream and fruits.

  40. #140
    Webly Ian's Avatar
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    I've never seen the point of portobello mushroom "burgers" (after all, why not just have a meatburger?) but in trying to find some for lunch I had one there. Two portobello mushrooms bunged in the oven topped with cheddar and salami for about ten minutes then put in a crusty batch.

    Damn tasty.

  41. #141
    More successful than most Magic's Avatar
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  42. #142
    Senior Member randomlegend's Avatar
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    Looks nice.

    Made some salted caramel and chocolate éclairs the other day which were banging, even if the choux pastry was terribly piped.

    Edit: that accent is an autocorrect, I'm not a cunt.

  43. #143
    More successful than most Magic's Avatar
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    Oh here's a question, I really don't like baking? it seems anyone can do it if you chuck enough icing sugar at it? Home made cakes and stuff taste alright, it just makes your teeth fall out almost instantly? I much prefer actual cooking?

  44. #144
    Senior Member randomlegend's Avatar
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    That's not a question...

  45. #145
    More successful than most Magic's Avatar
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    I was questioning my own attitudes toward food.

  46. #146
    Senior Member randomlegend's Avatar
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    OK mate

  47. #147
    Senior Member Disco's Avatar
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    Home made stuff is much better if you're any good at it.

  48. #148
    Senior Member Boydy's Avatar
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    Nah, baking's actually pretty fucking difficult.

  49. #149
    More successful than most Magic's Avatar
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    Is it really though? I get the whole bake off thing is difficult but baking a cake? I also know pastry can be difficult to work with also.

  50. #150
    Senior Member randomlegend's Avatar
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    The problem with baking is that if you fuck it up it's generally quite disastrous. Cooking is a bit more forgiving in that mistakes are often quite salvageable.

    EDIT: 'Baking a cake' that tastes sweet and looks like a cake is pretty easy, yeah. In the same way that any idiot can make something recognisable as a 'curry'.

    Making a really good cake is difficult (as is making a really good curry).

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