We enjoyed going to the Thai restaurant where we lived before. It was a hit and miss kinda place because the mother (cook) and daughter (server) team served what they had at hand. Sure, there was a menu, but just like at home, they used what they had available. We ended up calling ahead to see what they were making that day. If they were out of the delicious spring rolls and had no mango ice cream, we hung our heads and went elsewhere.We never eat there usually get two 1qt. containers of the curry, and two containers of white rice on the side. We usually share a 1qt. container and 1 container of rice per meal, always with our added shrimp. It is delicious, never disappoints.
No, we haven't really eaten that much Thai food. I don't like mussels, but my husband might like that dish, thanks Chomsky.
I love curry, and love Thai food. But while curry goes a pretty long way, due to it being served on rice, the usual Thai restaurant portions are generally moderate sized. Often really tasty, but not abundant or a particularly good value. Though as I said, the curries go a pretty long way, but not very proteins rich. Delicious, though!
BTW - when you find a good Thai all-you-can-eat buffet, you've hit the jackpot! I had one nearby, but it burnt down! I guess it gives new meaning to the phrase, "Fiery Hot"!
Egg omelet with sauteed onion, fire roasted red peppers (from jar), minced shallots (from jar), 2% milk, chives, parsley, salt, pepper. Served in a whole wheat tortilla wrap.
Thank you. I credit it to Rep. Jamie Raskin, he recently brought it to my attention, and I felt it fit perfectly in my signature.Voltaire. I like your signature.I like Voltaire.
Last night was pizza. Tonight's dinner was grilled ham and cheese on rye with leftover harira.
Yesterday I had a nice chili bean soup made with the ham bone my son left from the ham he brought. He baked the ham for Christmas with an apricot all natural jam rub and then he hung these huge piece of pineapple all over it. It was the best ham I've ever had. so the soup was pretty tasty.
Today I baked a stuffed chicken. Yesterday I made all of my own croutons for the stuffing. If you've ever made your own croutons it's hard to go back to buying the pre-made croutons. Served the baked chicken with mashed potatoes and a vegetable medley
Curry, too much just ain't enough. Thai, Indonesian, Indian, you name it, it's all good.
About a year ago I came across a recipe for Butter Chicken in an Instant Pot created by in Indian lady, who is a physicist in Texas. It is so good it'll make you run home to mama. Here is her recipe.
I have three recommendations:
Follow her recipe, exactly. If you like curry you'll love her Butter Chicken.
Make your own garam masala. It makes a world of difference. I bought all the ingredients from an Indian market near me and ground my own spices. Fresh garam masala matters, huge. Also, it smells so damned good.
Make sure you make enough for another meal.
My third recommendation is a small one. Rice. A few years ago someone turned us on to rices. Yep, plural. Whoever told me about the varieties of rice created a monster in me. I never knew there were so many varieties and that certain types make a real difference depending on your main course. Who knew? I'm slow to learn. I have found that aged Indian basmati is perfect for many Indian curries. The owner of the Indian food store clued me in. He was correct in my opinion.
If you like Chicken Tikka Masala you'll really like the above recipe for Butter Chicken.
Oh, pepper. I like pepper, ground pepper, etc. My wife is not big on more than a sprinkling. I made the above recipe exactly. It requires a good dose of ground pepper. I'm making the Butter Chicken, why tell my wife it has beaucoup pepper in it, right? My lips to God's ears, she loved the Butter Chicken. Only later did I tell her how much pepper was in the recipe.
To stay on topic, I had to wipe Skinny Pop popcorn salt off my fingers so that I could grip my pen to write down that quote.Thank you. I credit it to Rep. Jamie Raskin, he recently brought it to my attention, and I felt it fit perfectly in my signature.
hell, i grew up in japan and assumed rice is riceCurry, too much just ain't enough. Thai, Indonesian, Indian, you name it, it's all good.
About a year ago I came across a recipe for Butter Chicken in an Instant Pot created by in Indian lady, who is a physicist in Texas. It is so good it'll make you run home to mama. Here is her recipe.
I have three recommendations:
Follow her recipe, exactly. If you like curry you'll love her Butter Chicken.
Make your own garam masala. It makes a world of difference. I bought all the ingredients from an Indian market near me and ground my own spices. Fresh garam masala matters, huge. Also, it smells so damned good.
Make sure you make enough for another meal.
My third recommendation is a small one. Rice. A few years ago someone turned us on to rices. Yep, plural. Whoever told me about the varieties of rice created a monster in me. I never knew there were so many varieties and that certain types make a real difference depending on your main course. Who knew? I'm slow to learn. I have found that aged Indian basmati is perfect for many Indian curries. The owner of the Indian food store clued me in. He was correct in my opinion.
If you like Chicken Tikka Masala you'll really like the above recipe for Butter Chicken.
Oh, pepper. I like pepper, ground pepper, etc. My wife is not big on more than a sprinkling. I made the above recipe exactly. It requires a good dose of ground pepper. I'm making the Butter Chicken, why tell my wife it has beaucoup pepper in it, right? My lips to God's ears, she loved the Butter Chicken. Only later did I tell her how much pepper was in the recipe.
I figured out how to successfully load photos from my phone. This is last night's pizza.
Well thanks, Risky.
Actually, I like both Butter and Tikka Masala, with my preference being Tikka Masala.
I looked at your website, and it appears the author also has a Chicken Tikka Masala recipe - there.
I can't tell you how much I miss the Indian Buffets, that now are all shut down from the pandemic. One buffet, one of my favs, was Punjabi, the same as the author of the website.
Same here. No buffet at my favorite Indian restaurant. Covid.
I was in Chicago a couple of months ago. So many restaurants are struggling or closed. It's a damned shame. And Chicago has so many great restaurants. It seemed to me that chain restaurants were hanging on but local restaurants, which to me are the heart and soul of any great city, were barely hanging on or closed.
There's a Thai place about an hour from here that I've eaten at several times, and my absolute favorite thing is their steamed veggie spring rolls. I could triple the appetizer order and make it my meal. It all tastes so fresh, the veggies still have a little tooth and there's a little hint of fresh mint in there...the dipping sauce is yummy too.We enjoyed going to the Thai restaurant where we lived before. It was a hit and miss kinda place because the mother (cook) and daughter (server) team served what they had at hand. Sure, there was a menu, but just like at home, they used what they had available. We ended up calling ahead to see what they were making that day. If they were out of the delicious spring rolls and had no mango ice cream, we hung our heads and went elsewhere.
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