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What are you munching on? v. gimmie toblerone n' beetroot

Mailmonkey said:
Had curry, lamb and runner bean curry, was nice, bit too hot for the boy, couple extra dollops creme fraiche sorted him out though...
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Really want a lamb curry now.

They sell meat down the market labelled as just 'curry' - it's cubed, on the bone and really tasty. I'm assuming/hoping it's either goat or mutton. All I know is it needs 4 hours in the pot minimum.

Got an epic Hyderabadi cookbook last weekend, it needs breaking out on Saturday.
 
spudgun said:
Really want a lamb curry now.

They sell meat down the market labelled as just 'curry' - it's cubed, on the bone and really tasty. I'm assuming/hoping it's either goat or mutton. All I know is it needs 4 hours in the pot minimum.

Got an epic Hyderabadi cookbook last weekend, it needs breaking out on Saturday.
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Oh yeah you will love the food in Sri Lanka . They are very proud of their own style of cuisine & often when you go to a restaurant you will have to wait along time for your food . This is a good thing as it means they are going the whole way to make it as best they can .

It's only in the last 10/5 years that The Sri Lankans have realised that people generally want to experience real local dishes , not generic "tourist food "
 
I'm really hoping for that as I was worried the place I'm staying might be a bit touristy.

Flying there next Friday, counting down the days man!
 
YellowPolkaDotHalo said:
No its generic rice but its been ponced up with spices, beans and peppers.

http://3.bp.blogspot.com/_y6YoDhCzRkE/RrvGu1QGjxI/AAAAAAAAAJ8/-qSwvPM8lU4/s320/DSC01055.JPG

You're palette seems quite middle class Spade. Are you?
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Me middle class. LOL. Do I seem middle class Yella? :D

spudgun said:
Really want a lamb curry now.

They sell meat down the market labelled as just 'curry' - it's cubed, on the bone and really tasty. I'm assuming/hoping it's either goat or mutton. All I know is it needs 4 hours in the pot minimum.

Got an epic Hyderabadi cookbook last weekend, it needs breaking out on Saturday.
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It could just be lamb. A lot of indian / pakistani places just class lamb as 'meat'. The Mosque kitchen in Edinburgh, which does the best curries I've ever tasted just call their lamb curries 'meat'. Could be anything really but tastes like lamb.
 
If it's lamb I'm getting a hell of a deal at £4 a kilo. It is tough as old boots and needs a slow cook - much more flavour than lamb though.
 
spudgun said:
If it's lamb I'm getting a hell of a deal at £4 a kilo. It is tough as old boots and needs a slow cook - much more flavour than lamb though.
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yeah probably mutton, bargain though that is :) and, as you say much deeper flavour than young lamb for a curry or casserole. I used to buy mutton when i was living in the Midlands, but doesn't get sold much down here, I'd forgotten all about it till i read this....

I'm eating a bacon sandwich, just been out on bicycles for a couple of hours with my son, went out to one of my mate's places, sort of farmy/smallholding thing he's got, and grabbed a load of gammon, chorizo, and smoked bacon he's been making....the chorizo I'm just gonna hang in the pantry for, well, until they get finished, but they should keep pretty much indefinitely...

This bacon's fucking gorgeous, happy pigs make happy bacon.
 
spudgun said:
If it's lamb I'm getting a hell of a deal at £4 a kilo. It is tough as old boots and needs a slow cook - much more flavour than lamb though.
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It will taste amazing once slow cooked I bet.

Had some carrot, tomato and red pepper soup earlier and having a McDonalds for tea tonight.
 
got a Spanish style chicken, potato, chick pea n chorizo cooking for tonights dinner.

was away for last few days with family and eat like a hungry pig every day = big brekkie then a cream bun snack then pub lunch then out for dinner every evening.

last night had pan fried halibut, was pretty nice and at €25 it would want to be.
 
Think I'll knock up a chicken and chorizo style dish in the next few days. Love that.
 
bogman said:
got a Spanish style chicken, potato, chick pea n chorizo cooking for tonights dinner.
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Snap! %) Just eaten mine, its one of those recipes that never fails to be amazing, intense and savoury. We had tender stem broccoli with it.


What's this I hear about Spade being middle class pie scum? :D
 
I had an 'M' burger from Maccy Dees, think it's new. Fancy roll, emmental cheese and bacon with some fancy salad. It was OK but I'd rather have a cheap and nasty tasting quarter pounder with the fake plastic melted cheese, masses of dodgy sauce and a pickled gerkin tbh. Had a bite of a chicken legend which tasted pretty good.

What's this I hear about Spade being middle class pie scum?
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It's 'peh' actually.

and try and get some quality paprika.
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I guess I'd just use the powdered paprika that's in the cupboard and possibly been there for about a year rather than spend more money on 'quality paprika', all the same really innit.
 
no, it's not all the same. You want lovely spanish smoked paprika.

smoked_paprika.jpg
 
I'll stick with Co-ops finest that we've already got in the cupboard. I doubt I'd notice the difference in the finished product. What type of chorizo do you boys use, the cured dried stuff that comes sliced in packets, the full cured and dried sausage or actual fresh chorizo sausages that need to be cooked? I love the fresh sausages, so tasty!
 
i use the two types Aldi have on sale, one is normal and the other is spicey, tend to use this in a 2-1 ratio. fry it in a pan then remove to the cooking dish then fry the onions - celery - garlic in the oil from the chorizo.

my sis lives in Spain and brings me home paprika she gets in the local market, about 80cents for a 5g bag.
 
I use whichever I've got, I might make one this weekend cos I picked a dozen chorizos up from my mate today, if i make one now, it'll be with the fresh, they're all just hanging in the pantry, so in 6 months if i make one, it'll be with the dried....

TheSpade said:
I'll stick with Co-ops finest that we've already got in the cupboard. I doubt I'd notice the difference in the finished product.
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Thats the difference between a good cook like you; and a shit-hot cook like bogman.
 
i use the two types Aldi have on sale, one is normal and the other is spicey, tend to use this in a 2-1 ratio. fry it in a pan then remove to the cooking dish then fry the onions - celery - garlic in the oil from the chorizo.
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Yeah but is it the dried cured stuff you can eat cold or the fresh stuff that needs to be cooked?

Thats the difference between a good cook like you; and a shit-hot cook like bogman.
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Nah a good cook can knock up an amazing meal regardless of the 'quality' of the ingredients, doesn't need expensive stuff to make it taste good. Surely paprika is paprika anyway.
 
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