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Old 11-24-2013, 06:28 PM   #826
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My mom has a purple KitchenAid. It's really nice!
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Old 11-24-2013, 07:22 PM   #827
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Bonocomet just noticed ur 'brownie' recipe, I might give it ago!

we just ordered a metallic blue KitchenAid mixer, anyone else have one?

You won't be disappointed in the brownies. Reminds me I need to make them again for the holidays.
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Old 11-24-2013, 07:35 PM   #828
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Bonocomet just noticed ur 'brownie' recipe, I might give it ago!

we just ordered a metallic blue KitchenAid mixer, anyone else have one?

i've got a gorgeous pale pink one - i love it and don't know how i survived my baking existence without it... i call it "The Pink Lady" hehe
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Old 11-24-2013, 07:44 PM   #829
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So lately I've been wanting to try Indian food because I don't think I've ever actually had it. It sounds good and I really like Asian food (Thai, Chinese, Japanese), so it's time I tried Indian food, too. Does anyone have any ideas for easy recipes I could try? From what I've seen, Chicken Tikka Masala and Butter Chicken are popular recipes; I've seen pre-made sauces for these dishes in the international section at the grocery store, so I think I'll buy some of that for now instead of trying to make my own sauce (it sounds like a long process based on the recipes I've seen online). They probably have recipes on the sauce jars, but does anyone have a fairly uncomplicated recipe that you really like?
i love indian food - i rarely make it these days as my hub does a much better job of it than me haha...

if you can get hold of "Pataks" pre-mixed spices/pastes, you will be able to make amazing curries really easily... that way, you just need to gently cook some onions and garlic til soft, add a couple of spoons of the curry paste, add your choice of diced meat/veg, a bit of stock, a dash of wine, coconut milk/cream, and even ground almonds, hell pretty much anything you can think of! and let it simmer away for a while and serve with basmati (and no, basmati should NEVER be sticky - man, that is just WRONG...)

i love making naan flat breads - they are really incredibly easy and taste sooo good when freshly home-made...
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Old 11-27-2013, 12:50 PM   #830
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THAT'S IT, I'M MOVING TO CHICAGO:

http://eater.com/archives/2013/11/26/eataly-chicago-nutella-bar.php
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Old 12-04-2013, 12:53 PM   #831
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That sounds great! I've been enjoying some Nutella lately with apples. (Well, it's Kroger hazelnut spread, but it's still amazing!)
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Old 04-02-2014, 07:44 PM   #832
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I used to cook. Chineese, a bit of Indian, Italian, Tex-mex, .... etc From meat to vegitarian.
Then later on having one (of 2) roomates start to get really nasty it became way too difficult to cook.

Other things got in the way after I moved but now I am slowly making my way back to actual cooking; and not just assembling simple stuff -ie cut roll, spread on euther mayo, or canned tomato sause, and sliced provolone or mozzarella. Or making a salad. There were times i'd by pre-made salad too.

Today (simplish) I used a double concentrated tomato paste when i then added olive oil, wonderful special freeze-dried oregano (Germany), black pepper, granulated garlic and powdered onion.
I sauteed the last of my imported from Viola! Gourmetish sandwichy!

Sauce did not turn out as well as expected. I will copy this portion of thre post into ?LS in food or a cooking thread as to why it didn't quite work.

This was an imported italian tomato paste.
From the drawing on the front (i ggld for sure) it of San Morzanoo tomotoes first grown in Italy after being brought over from the Americas - ?1700s or so.

Thne Onion powder I used is naturally sweet. Bu tit turned out the these tomatos are also extra sweet....so sauce was too sweet! adding more garlic and oil helped and then woth ethe cheese it worked out pretty well.

must look up if there is a kind of tangier tomato paste or sauce that naturally derives from the tomatoes themselves.
Sure I can get tangy heirlooms in the summer/early fall....

a modest but pretty yumy start.
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Old 04-02-2014, 08:00 PM   #833
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I used to cook. Chineese, a bit of Indian, Italian, Tex-mex, .... etc From meat to vegitarian.
Then later on having one (of 2) roomates start to get really nasty it became way too difficult to cook.

Other things got in the way after I moved but now I am slowly making my way back to actual cooking; and not just assembling simple stuff -ie cut roll, spread on euther mayo, or canned tomato sause, and sliced provolone or mozzarella. Or making a salad. There were times i'd by pre-made salad too.

Today (simplish) I used a double concentrated tomato paste when i then added olive oil, wonderful special freeze-dried oregano (Germany), black pepper, granulated garlic and powdered onion.
I sauteed the last of my imported from Viola! Gourmetish sandwichy!

Sauce did not turn out as well as expected. I will copy this portion of thre post into ?LS in food or a cooking thread as to why it didn't quite work.
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Old 05-21-2014, 09:18 PM   #834
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Bumping this thread to say...

Look. At. These. Enchiladas:



They were delicious.
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Old 05-24-2014, 12:26 AM   #835
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how purty !
---------------------------

I wonder if any one makes a "miniture" tandoori oven.
for a short time- I'd grind my own spices. I did make Chapatti bread from scratch.

Having just dropped into this thread and seeing someone asking about Indian food recipies.....and seeing movie- "Miillion Dollar Arm" tonite ( guy goes to India to recruit 2 cricket playes to be basebball pitchers )

---I walked out of theater craving Indian food. But my sib and I were going elsewhere ( great chedder,bacon, burger with wonderful Mac & cheese)

I am planning on at some point trying to cook Indian food again!
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Old 05-24-2014, 10:59 PM   #836
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The variety of fruit I've been throwing in my blender lately has all been quite tasty, but no pictures since it all looks like pepto bismal with seeds.
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Old 05-25-2014, 03:20 AM   #837
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how..... vivid!
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Old 05-31-2014, 10:44 PM   #838
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1) manage to actually cook some chicken that tasted really good, for the first time ever 2) and then actually put exactly the right amount of sriracha on my rice/veggies.

I'm sure I'll fuck up the hot sauce part with the leftovers, but at least the chicken will be good.

We're talking really simple, like it sat in the fridge for a while in some garlic/ginger/oil in little chunks before I threw it in a pan on the stove. But since I'm 0-3 with attempts at baking chicken in the oven, this is a big win for me.
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Old 06-01-2014, 02:08 AM   #839
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yay every step helps!

when i get around to cooking meat... probably be chicken, maybe a turkey burger or lamb.

lamb would be small ribletts : my mom made greek style marinated in olive oil, garlic, oregano, maybe a spritz of lemon,maybe bits of onion baked in oven and finished off with a cripsing under the oven broiler.
they were great on their own but are almost comparible to grilled lamb sheskaba on skewers! i be3 half Greek-American.

chicken i could go italian, maybe chinese, or kind of indian.
I did find out people sell a "smaller" verion of a tandoor. And others DIY it wiith metal can stones and a one ore two cut Clay flower pots-one turned upsiide down tapering towards the top....like a traditional tandoor would. the coal burn and ? then are let to sit and it creates a dry very high heat of around 900F° / 482C°
then i remembered when my mom did copper enameling (it was a much smaller oven) it got up to over 1,000F.
Other people suggested getting a stone to puit in oven like a pizza stone get a close to tandoor effect.
fascinating!( I The Internetz! )
I love tandoor cooking!

turkey burger i've had some with onions and peppers in them herbs/spicing... ooo i'd hafta use rosemary.
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Old 07-22-2014, 08:15 AM   #840
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Always been a fan of kale over lettuce in salads (no really, I liked kale when I was 4 years old, way before it was cool), but man does it make a shitty substitute for spinach in an omelet.


Also, black bean mushroom burgers were a major culinary fail.

I'm 0-2 in cooking today.
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