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Which Cooking Are You?


luvdunhill

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The pork chop casserole, as I call it, I developed in my 20s. Super simple 'trailer park' meal. Prepare Stove Top stuffing, mound in the middle of a Dutch oven. Place pork chops around stuffing mound, pour on sauce, cover and bake at 350 for about 35-40 minutes. 

The stew is my Mother's recipe. Cut up beef roast of choice. Add seasonings to flour, dredge beef cubes in flour mixture, brown with oil and an onion in a Dutch oven. Add beef broth, tomato paste, celery, potatoes, carrots and mushrooms. Simmer covered for 90 minutes. Then add frozen peas and a corn starch slurry. Cook another 15 minutes.

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Edited by swt61
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  • 3 weeks later...
13 minutes ago, robm321 said:

That's where I part with Grahame. Fruit has no place here.

I beg to differ.

Should you have mango chutneys with a chicken curry?

Yes, mango chutney pairs excellently with chicken curry. Here's why:

## Flavor Complementarity

Mango chutney provides a perfect balance to chicken curry dishes:

- The sweetness of the mango complements the savory and spicy flavors of the curry[1][5].
- The tanginess in the chutney cuts through the richness of cream-based curries[6].
- The fruity notes add depth and complexity to the overall flavor profile[2].

## Culinary Tradition

Using mango chutney with curry has roots in Indian cuisine:

- It's a common accompaniment to curry dishes in many Indian households[1].
- Some recipes incorporate mango chutney directly into the curry sauce for added flavor[3][4].

## Versatility

Mango chutney can be used in various ways with chicken curry:

- As a condiment served on the side[1].
- Mixed into the curry sauce during cooking[2][3].
- Used as a glaze for the chicken before adding it to the curry[4].

## Texture Contrast

The chunky texture of mango chutney provides a nice contrast to the smooth curry sauce[6].

While personal preferences may vary, the combination of mango chutney and chicken curry is widely enjoyed and can elevate the dish by adding a delightful sweet and tangy element. If you find it too sweet, you can always adjust the amount used or balance it with additional spices or acidity in your curry recipe[5].

Citations:
[1] Fruity Mango Chutney Chicken Curry Recipe - Effortless Foodie https://www.effortlessfoodie.com/mango-chutney-chicken-curry/
[2] Mango Chutney Chicken Curry Recipe - Taste of Home https://www.tasteofhome.com/recipes/mango-chutney-chicken-curry/
[3] Mango Chicken Curry - Creme De La Crumb https://www.lecremedelacrumb.com/mango-chicken-stir-fry/
[4] Easy Weeknight Mango Chicken - No Recipes https://norecipes.com/weeknight-mango-chicken/
[5] Mango Chicken Curry - Simply Recipes https://www.simplyrecipes.com/recipes/mango_chicken_curry/
[6] Chicken curry with mango chutney - Sarah Pflugradt https://sarahpflugradt.com/2020/04/chicken-curry-with-mango-chutney/

https://www.perplexity.ai/search/should-you-have-mango-chutneys-U1KKaQUaTryv8BEyRJ9jFg#0

As for Bannanas

https://www.perplexity.ai/search/should-you-have-mango-chutneys-U1KKaQUaTryv8BEyRJ9jFg#2

Have you considered naan bread? 

Or lime pickle?

What would Steve say about that, and being non fruit curious?

 

 

 

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Of course you are right. 

But I'll give a much less sophistiticated and brief rebuttal - Fruit is what you eat to give you enough energy to get you to the meat. 

I think this is the pinnaple on pizza argument. It's not that the pineapple doesn't add complexity to the pizza, it's the idea that there is fruit on the pizza and it needs to stay in its lane. 

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  • 2 weeks later...

Cooking a shrimp pasta dish for tonight. But for now just prepping the shrimp.

I like to keep the shrimp shells and legs. I boil them in water and reduce it down to a shrimp stock. So much flavor left in those shells. It's great for  making a sauce, but if using a bottled sauce, it's great to add to the pasta cooking water.

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