Bone-in chicken thighs are great, especially on the outdoor grill.

On a side note; probably because I?ve lived in the US a few years now, but I always read Mick?s name in these forum posts as Mick Bad Ass.


Robbo

Cheers Stephen, the posts / recipes seem pretty straightforward, very different from my more conventional method learned from folks in here.  I?m going to try the Taz base this long weekend, but do in my Instant Pot which I?ve had good results with.
Just another attempt at recreating the vindaloo I used to love back in blighty

Robbo

Hey Phil, all original.  Pls share your modification and I?ll give that a bash tomorrow. Just been out for more chicken thighs.  Got me back in the mood for a curry this week.

Robbo

Batch number 20 (at least) of Syed?s chicken tikka.  I just love this recipe, but done outdoors on the grill, not in a skillet.



Used in a very mild Butter chicken cooked in the Instant Pot.  Sorry didn?t snap the curry itself but really not worth of note, but a fair dish nonetheless.  I?d have added some Mr. Naga but Mrs Robbo doesn?t appreciate that the same way I do.

Robbo

Damn those look good curries.  I?ve not made a BIR in a while as was using up my batch of Romain?s ?restaurant base?, which was OK but not really what I?m after.
I was going to try the Taz base which is if I remember right has a ton of oil in it and requires a different cook technique.  Have you tried that one livo?

Taz or Rik?  Decisions, decisions.

Robbo

Just cow milk.  Can?t get Buffalo milk for love nor money here.  Gets snapped up by proper cheese makers / restaurants I guess.  Regular whole milk, but only pasteurized not UHT.
Just ordered another, larger cheese press so we can do a 3 gallon of milk recipe.
In for a penny...
Paneer will be so much simpler, very similar to mozzarella.  Satisfying stuff.

Robbo

After finding out how easy and quick it is to make mozzarella, I plan to do paneer soon, but this is my first foray into making a hard cheese that must be aged a bit.



We bought a simple cheese press and this beauty is now aging in the fridge for a few weeks.
The whole process is so simple and very satisfying.  We just used store bought whole milk and as well as this hard cheese, have also made a simple spreadable cheese that comes together in about 30 mins.  Highly recommended.

Robbo

Agh, two months?  We were both robbed...

Robbo

Hey Phil
I followed the instructions to the letter.  When that saut? step did nothing to help the taste of the dish, I tried the methi first, then just relented and added a little base.
Very disappointing.  Mind you, still love my Instant Pot. Superb little device and I just ordered a lid attachment that turns it to an air fryer.  Hope to knock out samosas soon.

Robbo

I don?t get to cook Indian as much as I?d like, in fairness to the missis. So when I do, I really, really look forward to it.  Having had good results making base with my Instant Pot, and also not-too-bad butter chicken, I sought out a lamb dish.  Picked up a couple of beautiful lamb shanks and gave this a whirl.
https://www.tastecooking.com/recipes/lamb-shanks-curry/

The marinade seemed to have the right ingredients although I should?ve probably been a bit concerned about the finishing part.  Just adding tomato paste and garam masala? Really?
But I gave it a go. Rubbish.  I gave it a taste in the latter stages and it was just crap.  Added a little kasuri methi but at this point, adding powdered spices would achieve nothing.  Pulled a portion of frozen hotel style base from the freezer and put half of that in and it helped a bit.
The missis thought it was tasty but I feel robbed of my curry night.  The only silver lining is that I now know how long to cook lamb shanks in the Instant Pot so they?re fall-off-the-bone done.

Robbo (robbed)