What are you EATING right now?

[daftbeaker]

A rather acceptable lamb curry. Considering I made it from scratch and it's not actively trying to kill me I consider it a success

[daftbeaker]

I just made a beef curry and a big mess. Now I'm off to clean the kitchen.

[Roy Hunter]

I just made a beef curry and a big mess. Now I'm off to clean the kitchen.

I just made chicken curry for dinner, at the same time as soup for tomorrow and pasta sauce for the freezer. The kitchen is spotless. Domestic goddess, me.

[daftbeaker]

Wasn't really my fault. I added too much tomato stuff so it was a bit runny, hence the boiling it until a bit evaporated which unfortunately coated a foot-wide circle around the hob in bits of tomato-based curry

I shall now perform my amazing trick of heating up the rest of it and not needing to wash up a plate by eating it out of the saucepan

[Roy Hunter]

Wasn't really my fault. I added too much tomato stuff so it was a bit runny, hence the boiling it until a bit evaporated which unfortunately coated a foot-wide circle around the hob in bits of tomato-based curry

Amazon could fix that for you...

http://www.amazon.co.uk/Faringdon-33cm- ... 0000BVFEK/

[ET, the Extra Terrestrial]

Ramen soops.

[Milo the dog]

*begs*

[ET, the Extra Terrestrial]

Here, boy, want some doggy yummies? Lemme just put a handful of them in these convenient slippers under Roy's bed for you.

[PKMKII]

Made this a few nights back, Alton Brown's Eggplant Pasta

Ingredients

* 2 medium-large eggplants
* Kosher salt, for purging
* 4 tablespoons olive oil
* 1 teaspoon garlic, minced
* 1/2 teaspoon chile flakes
* 4 small tomatoes, seeded and chopped
* 1/2 cup cream
* 4 tablespoons basil chiffonade
* 1/4 cup freshly grated Parmesan
* Freshly ground pepper

Directions

Peel each eggplant leaving 1-inch of skin at the top and bottom unpeeled. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and purge on a sheet pan fitted with a rack for 30 minutes. Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.

In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant "pasta" and toss to coat. Add the tomatoes and cook for 3 minutes. Add the cream and increase heat to thicken sauce. Finally add the basil and Parmesan and toss to combine. Season with pepper, no salt needed as the eggplant will have residual salt from the purge. Serve immediately.

[ET, the Extra Terrestrial]

Great. Now there's drool and slobber all over my keyboard.

[daftbeaker]

Beer. In half an hour I shall be eating a rather promising looking curry.

[daftbeaker]

I just finished eating a really nice chicken curry. I thought I might have gone a bit overboard on the chillies but it turned out to be a nice spice level and didn't try and kill me

I finally seem to have worked out the trick of getting a curry sauce that isn't half water but still having enough left to avoid having dry rice. Also it turns out a wok is better than a saucepan as it lets water evaporate quicker. Who would have thought I'd ever find a use for thermodynamics?

[Roy Hunter]

Chicken and ginger in hoisin sauce. Astonishingly good. Cut the ginger into long strips (1-2mm square by 40-50mm), and add it to the frying chicken, garlic, chilli, onion and mushrooms at the very last minute, before adding the sauce.

[LibraLabRat]

Here soon, barbecued pork ribs with fire carmelized pineapple rings, cornbread cooked in an iron skillet, and boiled potatoes cooked in crab boil.

Who says redneck cooking does not have style and flavor?

[PKMKII]

Half a bottle of this

Ima be drunk

Here soon, barbecued pork ribs with fire carmelized pineapple rings, cornbread cooked in an iron skillet, and boiled potatoes cooked in crab boil.

Who says redneck cooking does not have style and flavor?

Depends where the rednecks are from. Some places they cook great. Others, well, it's whatever is cheapest out of the Wal-mart microwavable meals.