in a classic case of cutting off your nose to spite your face, Huy Fong FOods who make the classic green cap Sriracha sauce, sued their sole supplier for $1m claiming fraud. Said supplier, Underwood Farms, countersued for $23m saying nope.

Underwood won. Cancelled the contract with Huy Fong. Oops. Now there's a global shortage of green cap Sriracha.

Huy Fong Faffed Around, and now they are Finding Out.

that actually looks decent. Looking forward to your review!

4 portions of dhansak and 1 portion of korma are now in my freezer

whenever I buy a costco rotisserie chicken I usually pressure cook the carcass. I'll then use the stock to make my base curry gravy. Increases the nutrition in a way that doesn't significantly alter the taste.

Large batch pilau rice.

Large batch "staff curry".

Pint bags for vacuum sealer.

Freezer.

Curry any day of the week!


(Why staff curry? Because it's nice enough on its own, but I can easily morph it into other curries depending on whim.)

I consider myself lucky to have several reliable stores for curry making supplies, including the restaurant supply store.

I don't know about back in the UK, but I often find the same spices in the "ethnic food aisle" or "ethnic food store" for significantly less money than in the regular grocery store. Even found the same spice in the spice shelf and the ethnic section of the same store, but the ethnic one is noticeably cheaper.

keep getting password error, ask for password reset, nothing happens, suddenly 2 weeks later able to log in again with the same password. Getting kind of annoying.

Quote from: livo on December 08, 2022, 11:11 AM
Thanks. I learnt the hard way that American chilli powder is not powdered chilli.

also that all bay leaves are not the same.

That was one... ODD... tasting curry powder....

my own experiences across many sessions of smoking meats, including full briskets (12 - 18 pounds of meat).

Smoke penetration only happens where meat is exposed. No smoke ring at the fat cap.

Smoke ring and flavour development happen in the first roughly 3 hours of the smoking session. After that you just need BTUs. I put the meat in the oven to finish off at that point - if you've hit the stall and you're going to wrap it, why bother managing charcoal?

A whole brisket can take 12 to 14 hours to complete. I'm not going to manage charcoal for a whole day. I'm going to stick it in the oven and go to bed 

Most importantly: cook to temperature, not to time. Sound like you did a good job on the first one.

I make curries between once a month and once a week. Sometimes I'll pull out a batch of curry base and make myself curries for lunch, just because I can, but I'll make something else for my son because he's not as fond of them as I am.