Your menú for tonight?

[PhilM]

Nice, love curry the day after it was made. The flavours all seem to have mingled together better.

It was in the slow cooker for a good eight or nine hours yesterday so it was already rather delicious (if I do say so myself). but you're right about it improving.

I normally like spicy curries, but I'd made a thicker and more sweet and sour style (not the Chinese rubbish) one my mate recommended - being an Indian himself.

He actually recommends making a curry and leaving it in your car boot for a day or two to, as he puts it, 'mature'. Apparently, the coldness of the fridge ruins it.

 

[dublinbluenose]

Inspired by @verreauxi in the other thread I spent the day making Roy Choi's 4 dollar spaghetti albeit with Tagliatelle instead.

Hadn't made it for a while but still fantastic.

 

[Tree13]

Hahaha, that's so American. My husband likes at times to put ketchup on his steak, it drives me nuts. Such a sacrilege.

If I ever did that Mrs. Tree would straight up murder me. No messing, she'd splong me in the head.

 

[Seathestars]

Nice, love curry the day after it was made. The flavours all seem to have mingled together better.

Something to do with flavour molecules. Same with stews and soups. Like you say, on the day it’s made the flavours are still quite individual, over time they infuse and take on slightly different flavours, more mellow

 

[Goodison87]

What's this?

I seen them mentioned on here, ordered them from Amazon and they are amazing. Quite a keen cook, always made my own but these are fantastic and quick! Like anything add butter and away you go!

 

[roydo]

He actually recommends making a curry and leaving it in your car boot for a day or two to, as he puts it, 'mature'. Apparently, the coldness of the fridge ruins it.

Same with stews

Makes sense really.

Both were essentially peasant food, making the most of the local meats and ingredients, designed to last as long as possible. I read somewhere that curry was actually used to either disguise or negate the smell of old meat, or preserve it.

 

[larbert toffee]

Sounds yummy but what's rump steak?

Here in Scotland they actually call it popeseye steak.

 

[PhilM]

Makes sense really.

Both were essentially peasant food, making the most of the local meats and ingredients, designed to last as long as possible. I read somewhere that curry was actually used to either disguise or negate the smell of old meat, or preserve it.

This. His ma - she was born in India - says curries were primarily designed to deal with rubbish meat or fatty meat like goat: the pan should be mega hot etc.

Sounds yummy but what's rump steak?

It's the back of the cow next to the UK cut called the sirloin. In the US, it'll be called the tenderloin or the the American sirloin.

 

[Sassy Colombian]

If I ever did that Mrs. Tree would straight up murder me. No messing, she'd splong me in the head.

I just don't give my husband sex for the night, that's like murder to him lol

 

[Sassy Colombian]

Here in Scotland they actually call it popeseye steak.

popeseye steak, rump steak, my steak terminology has improved tremendously today

 

[coollino]

Spinach dal and pitta. Then half a grapefruit.

 

[Seathestars]

Is it true that a loin of beef was knighted by King James and therefore became the Sirloin. Fantastic if true.

To be fair to him if I was king I’d knight that Gordon Ramsey glazed lemon tart.

Arise Sir Lemon tart.

 

[coollino]

Is it true that a loin of beef was knighted by King James and therefore became the Sirloin. Fantastic if true.

To be fair to him if I was king I’d knight that Gordon Ramsey glazed lemon tart.

Arise Sir Lemon tart.

Sir Cheese Twist

 

[larbert toffee]

Sounds yummy but what's rump steak?

 

[Sassy Colombian]

View attachment 118286

Poor cow but I love this image, makes me want to print it and keep in my purse for my next beef shopping trip