Which Cooking Are You?

[swt61]

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.

Edited September 14 by swt61

[swt61]

Now they just need to cool down so that I can portion them and freeze.

[Voltron]

Roast chicken 

[robm321]

My first attempt at chicken curry

Do the ingredients meet your approval @Grahame?

👌 Turned out pretty good  

[guzziguy]

No bananas?

[robm321]

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

[Grahame]

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?

 

 

 

[robm321]

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. 

[Grahame]

Fruit, or at least bananas that won't stay in their Lane to follow.

[swt61]

Got some WAGU ground beef at Costco, so...

Double bacon cheeseburger.

[mikeymad]

Oooo... exposure 2010s

[swt61]

I use it as a K1000 amp.

[Voltron]

And burger warmer? 🤓

[swt61]

And burger warmer.

[Grahame]

[Voltron]

Wood stove wood fired pizza among the falling leaves. Home made dough, creamed leeks, pancetta and fresh mozzarella. 

[Grahame]

Cat / House Sitting for a friend from Joannes Book Club, so an old favo(u)rite, on new / different kit. Cooking on Gas!

It seems to have turned out satisfactorily.

For the cat curious, the pussy in question, Chloe.

[swt61]

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.

[swt61]

I'm using it as the base for my sauce.

[swt61]

[Grahame]

Turkey Chili (🦃 🌶️)

For a Chilly Evening.

[n_maher]

After a long day of manual labor (see other post) I decided that calories were irrelevant.  Detroit style pesto pizza.  There was, of course, a pepperoni version as well but I was too hungry to take two pictures.

[Grahame]

Yesterday.

Today, with pumpkin, because 'tis the season.

[swt61]

I'm pretty sure I've talked about my macaroni before. But today I'll tell the origins and recipe as I make a batch to take to my coworkers that have to work weekends. 

In late 1989 I was getting ready to go for my first tour on the F/V Ocean Rover, in the Berring Sea. It was nearing Christmas and I was helping two gay friends who owned a furniture store in downtown Anchorage. They always needed extra help for the holidays, as they had lots of holiday gift items and such.

As I was on my lunch break and crossing the street, I slipped on some Black ice, hidden under some fresh snow. I landed on my ankle, but thought I was OK. After working for the next three days, my foot just got bigger and bigger until I couldn't get a shoe on that foot and my toes wouldn't touch the ground. Being a bone head I kept telling the guys that it was fine and I should keep walking on it to keep it limber. At this point I was about two weeks away from the new boat being completed and going on it's maiden journey.

They ended up calling my Mother when I wouldn't admit it might be worse than I thought. She came, saw my foot and immediately drove me to the emergency room. 

After explaining to the Dr. what had happened, he agreed that it probably wasn't broken, because he said the pain would be far too great to walk on it for 3 days. However he wanted Xrays to be sure.

Once the Xrays were developed he showed me the full and jagged break. He was dumbfounded as to how I had been able to walk on it at all, let alone for 3 days. 

After resetting the break and getting my first and only cast, I had to come to terms with missing out on the maiden tour of the fishing boat.

My Mom insisted I stay at her house while my leg healed. One night when she was out, I got really hungry. The only thing I could find in her cupboard was Velveta shells and cheese. I don't like that kind of cheese sauce with macaroni, so I found some sour cream and thought that might help with the flavor. It did.

That was the start of my journey to make my idea of the perfect macaroni and cheese. It took a few years to tweak and perfect, but I've been making this dish at Thanksgiving for at least 25 years now. 

This year after talking about it with a coworker, I decided to make an early batch as there seemed to be a lot of interest.

Here's my recipe for a large batch.

2 lbs.  Lg. Macaroni elbows.

2.5 lbs. Tillamook cheddar cheese.

1.5 lbs. Tillamook pepper jack cheese.

1 pt. heavy cream.

1 pt. sour cream.

1 lb. thick cut bacon.

Most of these ingredients are available at Costco for a nice savings.

Preheat the oven to 400 degrees. 

First I cook off the bacon, then crumble it into small pieces. 

Next I cube up the cheese to make it melt much easier. Save about 1/2 cup of each cheese to grate and top off the dish.

Take a lg. 8 qt. enameled dutch oven and pour the pint of cream into it. This is usually when I add salt and pepper to taste. Then add the cheese cubes. Slowly heat and melt cheese into cream at about medium heat. Once the cheese is incorporated into the cream and is melted to a smooth consistency, add the pint of sour cream and bacon pieces. Cover and keep warm on low temp. In a large stock pot heat up 8 to 10 quarts of water to a boil. Add salt. Once boiling cook macaroni noodles to al dente. About 6 to 7 minutes.

Drain pasta well and slowly stir into cheese sauce. Add grated cheeses to the top. Cover and bake for 45 minutes. Uncover and broil for 5 to ten minutes. This will give a lovely, cheesy, Brown crust.

I'm toying with the idea of adding sliced jalapeño peppers, but haven't experimented with this yet. I have added red pepper flakes, but didn't love that.

This should be served warm. And reheating should be done on the stove top with a little added milk. This will keep reheated portions from getting oily, like they do in the microwave. It does freeze well in portion sizes.

 

 

Edited Sunday at 12:22 AM by swt61

[swt61]

On 9/29/2024 at 10:04 PM, robm321 said:

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

Hey, I resent that comment!