New and Improved TnT Foodie thread
- Thread starter curious2garden
- Start date
drsaltzman
Well-Known Member
This shit is bomb.
Our friends in Hawaii turned us onto it.
Never heard of it and been living here 15 years.
Our friends in Hawaii turned us onto it.
Never heard of it and been living here 15 years.
drsaltzman
Well-Known Member
Shrimp, mussels, rockfish and scallops.
Always make my own shell/bone stock for fish.
You can’t get a good fish stock in a carton.
Chicken, fine.
Fish has gotta be home made.
I'm going to Northridge to pick up a case of my favorite Sauv. This looks interesting. I'm going to try some, thank you.
Justin-case
Well-Known Member
Returned from GV to home made fig jam, yummy!
shnkrmn
Well-Known Member
Pasteurized fish stock might as well be clam juice!
drsaltzman
Well-Known Member
Pretty much.
PadawanWarrior
Well-Known Member
Cheesy scalloped potatoes, cheesy broccoli, and try tip on a real plate.
Sativied
Well-Known Member
Felt like eating tandoori chicken but didn’t have time to marinate large chunks so did something else… got small chunks (same I use for shoarma), made the marinade, threw in chicken. Also added this, as was mentioned in the indian cooking youtube channel @curious2garden pointed out a while ago. The guy said adding this gives it that UK take away taste. Smells mainly like more garam masala and added a little heat.
simmered it with lid on like I do for roti chicken
Added some butter once most moist was gone
Tasted… yup too much cumin (from garam masala and the marinade paste) . So I poored some more lemon juice on it, and some maple syrup. Turned up the heat and ended up with little flavor bombs
simmered it with lid on like I do for roti chicken
Added some butter once most moist was gone
Tasted… yup too much cumin (from garam masala and the marinade paste) . So I poored some more lemon juice on it, and some maple syrup. Turned up the heat and ended up with little flavor bombs
Last edited:
.The Outdoorsman.
Well-Known Member
I just made the most disgusting combo of a stoner sandwich. Already was full from half a flavored pork tenderloin did earlier. Went to the fridge like that scene in Grandmas Boy. Diced some pork, chalupa, mustard, slice onion, ice berg lettuce, had a pickle julian that mofo. Smash it down take a bite. Ah wtf was i thinking man. But im not going to waste food. I looked like a pack of wolves devoying prey, crossed with pelican gulping down a fish. Cool story bro? Yeah nah ok bye.
Carnitastaco
Well-Known Member
Costco. $1.50. (After $110 in gas)
Sativied
Well-Known Member
Drove back from beach a few weeks ago and noticed a tiny Indonesian restaurant/takeaway minutes after we had dinner. Not like the abundant Chinese-Indonesian but looked like a livingroom+kitchen turned into mini restaurant. Second time, closed. So today we figured lets give them a call first. He didn’t have much left but we were like doesn’t matter, we’ll take it, we’re on our way (25miles drive).
When we arrived he gave us samples of almost everything he had (plenty of choice, just not much left of everything). Didn’t take him long to figure out we really loved everything. Gave us some stewed ajam (=chicken) sambal and looked like he expected something like oh that’s too hot. It was not, it was awesome, I ordered a bunch. He goes “it’s not too hot is it?”, as if people complained it was and he was looking for confirmation he reduced the amount of sambal far enough already. Yes I got all that from a question and his look.
He tells me there’s a lot more he’d like to cook but “it has to sell”. I said it before, dutch people don’t realize how spoiled they are. We have a saying “what a farmer doesn’t know, he doesn’t eat”. That’s why so many order nasi or bami with satay, not cause they all known it’s the best on the menu.
Anyway, 20 minutes of overload on Indonesian dish names and talking about various versions of nasi and bami he starts scooping food for us. Closing time so took it home. Truly a sweet old man. People say food connects, which is true obviously but appreciation for good honest pure food connects even more.
Wife’s plate: Ajam sambal at top, nasi, center left is mackerel (tasted like the dab my grandpa used to dry on clothing lines). Don’t remember the names of the veggie dishes, top left includes cabbage, bottom pak choi.
Don’t remember the name of this veggie dish either, mostly green beans with “kerrie” he said. ”Kerrie?”, I asked slightly surprised. Kerrie, based on the word curry, is something many dutch assume is just another spice, while it’s a sort of dutchified westernized mix, mostly turmeric. “No, not really kerrie“ he responds, it’s turmeric and a few others”. Anyway, it was really good, I can’t quite describe it. Sweet without being sweet. Soft… dunno. Funny thing is, hours later it’s not the sambal or ketjap I still taste but this tasty stuff.
Top right is ajam ketjap, bottom ajam sambal. And of course the bami.
Time to get drunk
When we arrived he gave us samples of almost everything he had (plenty of choice, just not much left of everything). Didn’t take him long to figure out we really loved everything. Gave us some stewed ajam (=chicken) sambal and looked like he expected something like oh that’s too hot. It was not, it was awesome, I ordered a bunch. He goes “it’s not too hot is it?”, as if people complained it was and he was looking for confirmation he reduced the amount of sambal far enough already. Yes I got all that from a question and his look.
He tells me there’s a lot more he’d like to cook but “it has to sell”. I said it before, dutch people don’t realize how spoiled they are. We have a saying “what a farmer doesn’t know, he doesn’t eat”. That’s why so many order nasi or bami with satay, not cause they all known it’s the best on the menu.Anyway, 20 minutes of overload on Indonesian dish names and talking about various versions of nasi and bami he starts scooping food for us. Closing time so took it home. Truly a sweet old man. People say food connects, which is true obviously but appreciation for good honest pure food connects even more.
Wife’s plate: Ajam sambal at top, nasi, center left is mackerel (tasted like the dab my grandpa used to dry on clothing lines). Don’t remember the names of the veggie dishes, top left includes cabbage, bottom pak choi.
Don’t remember the name of this veggie dish either, mostly green beans with “kerrie” he said. ”Kerrie?”, I asked slightly surprised. Kerrie, based on the word curry, is something many dutch assume is just another spice, while it’s a sort of dutchified westernized mix, mostly turmeric. “No, not really kerrie“ he responds, it’s turmeric and a few others”. Anyway, it was really good, I can’t quite describe it. Sweet without being sweet. Soft… dunno. Funny thing is, hours later it’s not the sambal or ketjap I still taste but this tasty stuff.
Top right is ajam ketjap, bottom ajam sambal. And of course the bami.
Time to get drunk
Rad na, pad prik king (not my plate)