Food

[gnuyork]

For Easter, tried something new... brined and braised a turkey breast in my new Lodge Dutch oven... I usually grill turkey but I think I'm out of propane. I have to say this might be the most amazing turkey I'ver ever had... made a Gravy from the vegetables and juices in the pot. Will definitely do again.

[Dan R]

Happy Easter Meal! Watched mass streamed in live earlier in the day. Had a meal (rib roast) for six for just two of use due to social distancing. Happy Easter if that is what you celebrate!






Dan

[skywatch]

Maybe it's not Easter-ish, but yummy regardless. From scratch chicken tikka masala with added spinach. Unlike the British approach to tikka masala, it's with coconut milk, so a bit lighter than the version with cream.

[OhDark30]

Living in one of the two towns (Glasgow is the other) who claim the origin of chicken tikka masala, I thought the colour was down to the tomato soup that’s a legendary ingredient :-)

Your version looks delish, btw, Robert

[skywatch]

Living in one of the two towns (Glasgow is the other) who claim the origin of chicken tikka masala, I thought the colour was down to the tomato soup that’s a legendary ingredient :-)

Your version looks delish, btw, Robert

Thanks, Kath! I have seen a few different recipes for tikka masala, and they do generally include tomato puree and cream - which I suppose is the same as tomato soup. However I don't think that explains the bright red color. Typically, the Indian tandoori paste used to marinate the chicken will have red food coloring in it (sometimes using a combination of anato seed and turmeric) and I believe that's the real reason for the bright red hue. Indeed mine has more of a brown color due to the spices and tomato, without the bright red food coloring. I typically use coconut milk instead of cream when I cook Indian style, because I think it just tastes better and it's more traditional.

[Henry Krinkle]

Maybe it's not Easter-ish, but yummy regardless. From scratch chicken tikka masala with added spinach. Unlike the British approach to tikka masala, it's with coconut milk, so a bit lighter than the version with cream.

I do the same.

[Henry Krinkle]

A couple of weekend projects.
I've been working on a sourdough starter made from organic whole red fife. This loaf is made from organic bread flour and dark rye and tat starter.



I also cured and cold smoke a largish lake trout fillet. As a cooked fish I like lake trout less than salmon and a lot less than steelhead. As a cured item I think I like it quite a bit more than salmon but I think steelhead is still the best. This is quite delicious though.




And these are those two things combined.

[skywatch]

And these are those two things combined.

I absolutely LOVE making my own smoked steelhead. I agree, it has the best of both worlds - the fattiness of salmon but slightly less fishy, and tighter grain. The weather is just about right for me to do that soon!

[Henry Krinkle]

I absolutely LOVE making my own smoked steelhead. I agree, it has the best of both worlds - the fattiness of salmon but slightly less fishy, and tighter grain. The weather is just about right for me to do that soon!

The lake trout was a bit weird to work with. Even though it was a thicker fillet I used my regular cure time for steelhead and it came out really dense and the pellicile was rather strange looking; sort of grainy, not like a coating of thick oil. It tastes good though and the colour is quite spectacular.

[Henry Krinkle]

A house fave and dead easy to make; sesame chicken with broccoli.