What's for supper - Second Course

[RanzB]

I keep vacillating over whether to buy one. My wife is terrified of them, but I rarely use the slow cooker apart from making stocks, because they just turn everything into beautifully aromatic mush. A pressure cooker would give the best parts of a slow-cooker while preserving the freshness of the ingredients.

It seems worth it, especially at the fantastic price of free, in my case.

And I think the new electric ones are pretty safe.

 

[SauRoNZA]

I’m about to sound like a super snob.

The London Grill in Colombo.

Fillet Mignon with allegedly King Prawns (Surf and Turf)

Three Ice Cream Sandwhich

The type of place that serves amuse-bouches between courses and palette cleansers at the end for a premium price of course

Although I won’t go so far as to call the steak mediocre as it was perfectly cooked the jus was way too salty and potatoes flavourless.

I had a better steak at The Angus Grill last weekend for half the price without all the pretension...and I don’t mind pretension.

The Caipirinha was also an absolute mess.

Dessert was the best part of the meal, if you ignore the pianist playing Radiohead’s Creep and nobody caring.

R608 converted from LKR which makes it quite pricey around here for what is an average meal at best.

You could spend half in SA to have the same quality food, or spend the same and go somewhere like Cavalli in Stellenbosch or a truly mind blowing meal.

I’m very glad I don’t go balls to the wall ordering the foie gras mignon with truffle jus at double the price.

 

[infscrtyrisk]

I’m about to sound like a super snob.

The London Grill in Colombo.

Fillet Mignon with allegedly King Prawns (Surf and Turf)

LOL Argentinian beef or local? I haven't much of a reference in the photo, but it appears from the rim of the plate (and my assumptions thereon) that the the portion sizes are fairly anorexic compared to South African standards.

One of the reasons to kiss OT's tarmac when you land, I do it often enough

 

[SauRoNZA]

LOL Argentinian beef or local? I haven't much of a reference in the photo, but it appears from the rim of the plate (and my assumptions thereon) that the the portion sizes are fairly anorexic compared to South African standards.

One of the reasons to kiss OT's tarmac when you land, I do it often enough

Nah portion is actually quite large by South African gourmet standards.

Definitely not local, but I would guess American or Australian.

 

[I.am.Sam]

had a braai on sunday

Chops
ribs
steak
chicken
sausage

salads
garlic rolls

was stuffed after

 

[faniebraai]

Yum, looks good Samantha

 

[SauRoNZA]

2 x Caipirinhas because happy hour. And I love this stuff so much. Need to find cachaca in SA.

Some of the best sushi I’ve ever had.

Chicken Teppanyaki...which I forgot to photograph.

And this brilliant Fusion (yes sorry I tasted first.

Wasabi Creme Brûlée.

 

[EMAM]

Homemade butter chicken....but help, it's too strong
any suggestions to tone it down a bit?

 

[RanzB]

Homemade butter chicken....but help, it's too strong
any suggestions to tone it down a bit?

Strong as in? Spicy?

 

[faniebraai]

Strong as in? Spicy?

No, strong as in: it's got a kak attitude and is a bouncer at local on Tuesdays and Thursdays

 

[EMAM]

Strong as in? Spicy?

Yes....made this plenty times but used a new chilli and curry powder....obviously stronger than the norm

 

[EMAM]

No, strong as in: it's got a kak attitude and is a bouncer at local on Tuesdays and Thursdays

Yes Faan.....just like you
hello

 

[RanzB]

Yes....made this plenty times but used a new chilli and curry powder....obviously stronger than the norm

Use some dairy and/or acid, try some fresh cream and lemon juice.

 

[SauRoNZA]

Homemade butter chicken....but help, it's too strong
any suggestions to tone it down a bit?

Greek yoghurt.

But how the hell did you get it strong in the first place?

Maybe it’s just the picture but it also seems way too light in colour. Did you add tomato paste?

 

[broken1]

Use some dairy and/or acid, try some fresh cream and lemon juice.

Or sugar?

 

[SauRoNZA]

Or sugar?

Nee *** man, it’s already sweet enough as it stands.

Greek Yoghurt or Coconut Milk. Cream at a push.

And although lemon would work, lime is the more traditional option if you have that instead.

 

[RanzB]

Nee *** man, it’s already sweet enough as it stands.

Greek Yoghurt or Coconut Milk. Cream at a push.

And although lemon would work, lime is the more traditional option if you have that instead.

Coconut milk would alter the taste compared to something more neutral in taste like fresh cream.

When are you back? How long have you been gone? Seems like ages.

 

[EMAM]

Use some dairy and/or acid, try some fresh cream and lemon juice.

Greek yoghurt.

But how the hell did you get it strong in the first place?

Maybe it’s just the picture but it also seems way too light in colour. Did you add tomato paste?

Put in 2 cups of cream already (maybe that's why it's so light in colour. There's tomato paste and puree in there.
Running to shops now to buy more yoghurt.

@sauron - used a new chilli and curry powder than i normally use.....learnt my lesson!

 

[SauRoNZA]

Coconut milk would alter the taste compared to something more neutral in taste like fresh cream.

When are you back? How long have you been gone? Seems like ages.

Nah I’m here for the second time.

Back on next Thursday.

But I often make it with coconut milk so speak from experience.

Prefer the Yoghurt option though. Cream makes it too heavy and actually alters the taste more imho.

But was more for “in the cupboard” options.

 

[cerebus]

Nah I’m here for the second time.

Back on next Thursday.

But I often make it with coconut milk so speak from experience.

Prefer the Yoghurt option though. Cream makes it too heavy and actually alters the taste more imho.

But was more for “in the cupboard” options.

Yeah I agree. I'd never use cream in a curry. Coconut milk neutralises heat and it fits the palate. 2 cups of cream sounds ghastly tbh.