I GOT A CROCK POT FOR CHRISTMAS.

[Suu]

I swear, as soon as I move and get my huge ass kitchen, I'll be cooking feasts regularly. That means I'll have to have Richter over a lot for dinner, but I don't think he'll really care.

[Precious Moments Zalgo]

I'm getting a cast iron "Dutch oven" (really? is there no normal word for this type of pan?) as a late birthday present, btw.

I thought you just called them ovens over there.

[Jenne]

I'm getting a cast iron "Dutch oven" (really? is there no normal word for this type of pan?) as a late birthday present, btw.

I thought you just called them ovens over there.

Well, the French do just call them "frites."

ETA:  French fries, of course, is what I meant.

I bet the Beligians just call them "waffles."

[LMNO]

I'm pretty sure the Belgian call them, "A practical joke that nobody got".

[Jenne]

I like waffles.  Beligique or not.

But yeah, our penchant for calling things after a nationality is rather grim.  And boy does it stick.  "Irish stew," "French fries," and the amount of things that are "Dutch" is astounding and would leave someone who's never known a Dutch person scratching their heads as to what they're like:

Dutch uncle
Going Dutch
Dutch courage

...etc.

/threadjack

[Suu]

 I want to know how 'going Dutch' started. I mean, are the Dutch partial to paying for their own meals when they go on dates?

[Triple Zero]

Actually, yes, they usually are. You can see the ritual at restaurants where people puzzle with their money and change in order to come to the billed amount (plus 10% tip, usually--as our restaurant staff gets paid normal wages).

[Suu]

Sweet! I learned something new. 

[Sir Squid Diddimus]

Me too 

[Suu]

In the pot for tonight...

Indian-Style hot red curried chicken.

Breasteseses.


Sauce.


Frozen veggies.


BRB, 8 hours to cook.

[Triple Zero]

Ooh looks great! And super easy.

Right. I'm going to have to buy myself that Dutch Oven today.

BTW You might not want to use chicken breast but instead wings, drumsticks, legs or whatever (an entire chicken) with some bits of bone to it. Cause those cuts are usually both cheaper and much more flavourful (thanks to the bone and skin), and the only reason to use breast is cause you don't want to deal with the bones, but if you're going to leave it cooking for 8 hours anyway the meat will fall right off, and any tough pieces of tendon that otherwise would be annoying turn soft and flavourful.



BTW one more thing about "going Dutch", paying for another's meal is not entirely uncommon, but really only happens in my experience if there's an actual reason for it. The reason would have to be more than "I'm taking you on a date, I'm the man, so I'm paying your meal". Rather, "I want to take you to this expensive restaurant but don't worry I'm paying", or "It's your birthday, I'm inviting you for dinner", or "It's my birthday, I'm inviting you for dinner" etc. But otherwise, yeah, the default is to split the bill.

[Suu]

Interesting how it came into our vocab though.

[Precious Moments Zalgo]

Interesting how it came into our vocab though.

It's a funny story they way wiki tells it: http://en.wikipedia.org/wiki/Dutch_uncle

[Pope Pixie Pickle]

today I am having beef stew with dumplings, potato, carrots, chestnut mushrooms and a little red wine in the stock.

its been cooking since this morning, and will be ready in an hour

[Suu]

This is what it looked like when it was done. Still a bit too watery, and the chicken didn't take on as much flavor as I thought it would.



However, today I did leftovers. Since I put the whole pot in the fridge, I simply pulled it out and put it back on the warmer to heat up while I made jasmine rice.

Once the sauce got warm, I pulled the chicken, and added dried mint (from a peppermint teabag) and another spoonful of hot curry paste. This thickened it right up.

(pic is before paste and moar pulling of chickens)


I think I have another 2 meals left. I shit you not. Of course my breath is now minty and curry at the same time...