Pages: 1 ... 78 79 [80] 81 82 ... 133   Go Down

Author Topic: What's for dinner, Josephine?  (Read 461116 times)

0 Members and 1 Guest are viewing this topic.

Offline loveitspicy

  • Elite Curry Master
  • *******
  • Posts: 1165
    • View Profile
Re: What
« Reply #790 on: December 02, 2015, 12:12 PM »
Come on Gav - im munching a peanut butter and coleslaw (copy KFC) sarnie

just trying some new stuff out here

All looks and sounds great

best, Rich
Logged

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1951
    • View Profile
Re: What
« Reply #791 on: December 02, 2015, 12:40 PM »
Nice One Gav - looks great. Nice little snack to keep you going ;D
NanBabs are lush :P
Logged

Offline chewytikka

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1951
    • View Profile
Re: What
« Reply #792 on: December 02, 2015, 01:28 PM »
Late nights Chicken feast Josephine ;D

Bengali style dry chicken curry with plain basmati rice (typical BIR Staff Curry)

Small chicken, curry cut on the bone, pressure cooked with onion, capsicum, green chilli and spices.

Traditional Staff curries never look that good on camera, but its more about the taste. :P :P



cheers Chewy
Logged

Offline Madrasandy

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1861
    • View Profile
Re: What
« Reply #793 on: December 02, 2015, 05:06 PM »
Years since Ive been down the mile, looks spot on Gav, do they deliver?
Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
    • View Profile
Re: What
« Reply #794 on: December 02, 2015, 05:16 PM »
Quote from: chewytikka on December 02, 2015, 01:28 PM

Traditional Staff curries never look that good on camera, but its more about the taste. :P :P


Too true, but they're the ones that people keep asking me to make :D
Logged

Offline Micky Tikka

  • Elite Curry Master
  • *******
  • Posts: 1052
    • View Profile
Re: What
« Reply #795 on: December 02, 2015, 05:25 PM »
Sunday's night tea
A friend of mine brings me a whole lamb from his father's farm every year so I decided to roast the shoulders in the woodfired oven and to accompany it I made a confit byaldi ( it was worth the effort  ???)

Then a bit of a contrast
I have been overdoing it recently ( drinking and eating )
So I thought I would do a bit of cutting back
so to enjoy the glut of Christmas


Tonight's tea home made horrible Broccoli and parmesan soup

Thankyou for those pictures Gav and Chewy

I am know licking the screen

Logged

Offline Gav Iscon

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1583
    • View Profile
Re: What
« Reply #796 on: December 02, 2015, 05:53 PM »
Quote from: chewytikka on December 02, 2015, 01:28 PM

Traditional Staff curries never look that good on camera, but its more about the taste. :P :P

Quote from: fried on December 02, 2015, 05:16 PM

Too true, but they're the ones that people keep asking me to make :D

Can't argue, the staff curries always taste great and that does look tasty Chewy.

Lamb looks good MT and but I've never ever seen confit in Aldi..   ::) ;)
Logged

Offline fried

  • Spice Master Chef
  • *****
  • Posts: 743
    • View Profile
Re: What
« Reply #797 on: December 02, 2015, 06:03 PM »
Hey Micky, what's a confit byaldi? I'm intrigued.
Logged

Offline Gav Iscon

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1583
    • View Profile
Re: What
« Reply #798 on: December 02, 2015, 06:19 PM »
Quote from: fried on December 02, 2015, 06:03 PM
Hey Micky, what's a confit byaldi? I'm intrigued.

A sort of baked ratatouille.
Logged

Offline Micky Tikka

  • Elite Curry Master
  • *******
  • Posts: 1052
    • View Profile
Re: What
« Reply #799 on: December 02, 2015, 07:57 PM »
That's right Gav
a posh ratatouille
A Thomas Keller recipe
you need a mandolin   :)
Logged
Pages: 1 ... 78 79 [80] 81 82 ... 133   Go Up
 

  ©2024 Curry Recipes