No pics because I'm lazy.
- Chicken breast, cut thin / small
- 1/2 onion chopped
- 1/4 green pepper, chopped
- Auntie Arwen's Sun hot curry powder (over meat and set for 1/2 hour to marinade)
- Auntie Arwen's "Mild" vindaloo powder (just 1/2 teaspoon, to amp up the flavor in w/ oil and other spices to caramelize onion 1st)
- Schiracha (2 quick skeets)
- Adobo (1 hearty pour)
- Chopped garlic (1 forkload)
- Olive oil (as needed)
This is a rarity in my cooking, in that I'm happy with the flavor and the spicyness. It's hot, providing a good consistent burn, but still edible.
I can feel it moving...
"I can feel it moving..."? :lol:
Also, that vindaloo powder sounds num. Gonna have to look for some of that.
http://www.auntiearwenspices.com/
I bought both spice blends from her at Arisia. She sells them for around $5 for a roughly 1/2 cup jar.
Basically, the chicken serves as a vehicle for the heat, yeah?
To be honest, it sounds like the vegetables are there for texture rather than flavor.
Heat vehicle and protein source, yeah. The onions and pepper do add some flavor, but not much. Aside from texture, I like having them for the nutrition factor, and to bulk out the meal since meat is getting expensive.
I've wanted to try similar with marinaded firm tofu, but I'm still checking local prices to see if this is economical.
Also: workplace bathroom destroyed. Leftovers for lunch. :evil:
Auntie Arwen is the Bomb. We go visit her every year at Pennsic and stock up on the best herbs and spices in the Knowne Worlde.
PROTIP: Auntie Arwen's "Omar's Turkish Coffee Blend" can be added to pancake batter for major WIN.
Hell, get a 25-lb bag of rice, a few pounds of fresh spinach. Throw the spinach in the freezer.
Make the rice (if you use brown long-grain, there's even some nutrition there), break off a handful or two of frozen fresh spinach and stir it in with the spices. Freezing the spinach breaks down the cell structure, so it wilts into the rice that much easier.
Cheap (h)eats that won't give you scurvy!
Quote from: Ratatosk on February 04, 2009, 02:13:58 PM
Auntie Arwen is the Bomb. We go visit her every year at Pennsic and stock up on the best herbs and spices in the Knowne Worlde.
PROTIP: Auntie Arwen's "Omar's Turkish Coffee Blend" can be added to pancake batter for major WIN.
Yeah. She's the kind of merchant who will go over exactly what they have, how it's made, how to use, etc. with you and love discussing it. I'd much rather support folks who are into it over the usual sterile storefronts.
Quote from: LMNO on February 04, 2009, 02:15:53 PM
Hell, get a 25-lb bag of rice, a few pounds of fresh spinach. Throw the spinach in the freezer.
Make the rice (if you use brown long-grain, there's even some nutrition there), break off a handful or two of frozen fresh spinach and stir it in with the spices. Freezing the spinach breaks down the cell structure, so it wilts into the rice that much easier.
Cheap (h)eats that won't give you scurvy!
Thanks! I'll try this later this week when the curry / rice runs out.
Quote from: Ratatosk on February 04, 2009, 02:13:58 PM
Auntie Arwen is the Bomb. We go visit her every year at Pennsic and stock up on the best herbs and spices in the Knowne Worlde.
PROTIP: Auntie Arwen's "Omar's Turkish Coffee Blend" can be added to pancake batter for major WIN.
THEY DIDN'T HAVE THE TURKISH COFFEE AT BIRKA AND I WAS MAD.
Leln and I were down about this too
NEEDED MOAR CAFFINEATED INSANITY!
:argh!:
LMNO: For your rice / spinach recipe, are you advising steaming the rice with the spices, cooking the spinach and putting it over rice, or combining the rice and spinache friend rice style?
Cook rice, throw in everything else while rice is hot, combine.
The residual heat from the rice will take care of the spinach.
Quote from: Richter on February 04, 2009, 02:40:42 PM
Quote from: Ratatosk on February 04, 2009, 02:13:58 PM
Auntie Arwen is the Bomb. We go visit her every year at Pennsic and stock up on the best herbs and spices in the Knowne Worlde.
PROTIP: Auntie Arwen's "Omar's Turkish Coffee Blend" can be added to pancake batter for major WIN.
Yeah. She's the kind of merchant who will go over exactly what they have, how it's made, how to use, etc. with you and love discussing it. I'd much rather support folks who are into it over the usual sterile storefronts.
Also, the dear old lady looks exactly like one would expect a Pagan Herbwoman to look like.
Incidently, leftovers of my curry, seasoned by our good Pagan Herbwoman's products, have been asked to leave the premises.
Apparently folks are sickened by the smell. :lulz: :lulz: :argh!:
Quote from: LMNO on February 04, 2009, 04:07:34 PM
Cook rice, throw in everything else while rice is hot, combine.
The residual heat from the rice will take care of the spinach.
Cool.
I've done this with veggies before, and usually add the stuff when there's just the tiniest bit of visible water left.
Could you recomend a (ballpark) ratio spice (in tsp.) to cups rice (Dry)? No worries if not, to quote Badger, I can just fucking wing it.
Considering you prefer your food to double as a colon cleasner, I'd go with volume ratio.
I consider 1/2 a cup of UNCOOKED rice "one serving". Add whatever amount spices you usually make a solo dish. Adjust according to amount of rice cooked.
An update:
Complaints about my food are countered. The lack of acceptance for the traditional recipes of my Spanish / Portuguese ancestors in a progressive multi-cultural workplace does not tickle me.
Oh yes, if any of the offended folks will be in the 3 hour meeting this afternoon, they may want to re - schedule. Just a heads up, I did eat A LOT of the stuff and all.
My supervisor can't stop laughing. :lulz:
I could still smell that stuff when I got home from work, but I wasn't hungry unfortunately, as we had Fun with the Fryolator night at work.
No offense taken, the first couple bites made me glad I didn't cook it as a main household meal. The leftovers are in the fridge if you're feeling adventurous.
What did you end up frying up?
Balls of pizza dough we later covered with chocolate, sugar, raspberry sauce, and moar chocolate, a 12oz ribeye steak, a 10oz sirloin, whole wheat low-carb wraps full of cheese and pork (for me), and cinnamon rolls which we had made out of pizza dough, baked, and then deepfried. It was INTENSE.
I also have LMNO's pot roast recipe marinating in the walk-in at work...it may become a regular menu item if the owners like it.
No shit?
I'm famous!
Well that's sucky they don't appreciate the fine smells of your cooking love, Richter. I say, MAKE MOAR and bring it OFTEN! :D
Quote from: LMNO on February 04, 2009, 07:10:58 PM
No shit?
I'm famous!
Serious. They were looking for a cheap, homey beef dish for the winter, and my boss was making a huge vat of beef in claret. I was like, "No no no..." went in the back, grabbed the ingredients and prepped a sample. If they dig it tomorrow when I cook it, you win the glory of having your pot roast recipe on a bistro menu in Providence.
Fantastic!
Remember, if the put it on the menu, it's called "Boeuf a la Spag."
If they want it fancier, it's "Boeuf a la Spagé."
Quote from: Suu on February 04, 2009, 05:54:39 PM
Balls of pizza dough we later covered with chocolate, sugar, raspberry sauce, and moar chocolate, a 12oz ribeye steak, a 10oz sirloin, whole wheat low-carb wraps full of cheese and pork (for me), and cinnamon rolls which we had made out of pizza dough, baked, and then deepfried. It was INTENSE.
I also have LMNO's pot roast recipe marinating in the walk-in at work...it may become a regular menu item if the owners like it.
:mittens: WANT.
That's the one with the Kosher Salt and Rosemary, right?
Quote from: LMNO on February 04, 2009, 07:27:25 PM
Fantastic!
Remember, if the put it on the menu, it's called "Boeuf a la Spag."
If they want it fancier, it's "Boeuf a la Spagé."
Heh, for the return of the snooty French customers...
Quote from: Jenne on February 04, 2009, 07:12:13 PM
Well that's sucky they don't appreciate the fine smells of your cooking love, Richter. I say, MAKE MOAR and bring it OFTEN! :D
Apparently it was making a pregnant person feel ill. :|
You sure it wasn't just the waste of stem cells?
Right?!
Apparently statements such as "Not my problem, I'm CERTAIN I did nothing to cause that pregnancy.", or, "If it's making her ill she should have left it at home.", are unprofesional.
Quote from: Richter on February 04, 2009, 08:10:10 PM
Quote from: Suu on February 04, 2009, 05:54:39 PM
Balls of pizza dough we later covered with chocolate, sugar, raspberry sauce, and moar chocolate, a 12oz ribeye steak, a 10oz sirloin, whole wheat low-carb wraps full of cheese and pork (for me), and cinnamon rolls which we had made out of pizza dough, baked, and then deepfried. It was INTENSE.
I also have LMNO's pot roast recipe marinating in the walk-in at work...it may become a regular menu item if the owners like it.
:mittens: WANT.
That's the one with the Kosher Salt and Rosemary, right?
Same recipe. Yep.
Since BOTH of our chefs quit, we've been wreaking kitchen havoc with special ideas.
Me: "POUTINE!"
Cook: "Oh FUCK poutine!"
Sous Chef: "WTF is poutine?"
Cook: "DEATH."
Me: :lulz:
Quote from: Richter on February 04, 2009, 08:57:02 PM
Right?!
Apparently statements such as "Not my problem, I'm CERTAIN I did nothing to cause that pregnancy.", or, "If it's making her ill she should have left it at home.", are unprofesional.
:lulz: Well, the noiv! Pg people get sick at smelling the RAIN falling for chrissakes.