You’re absolutely right. So there’s restaurant indian food and home indian food. Those are entirely different food groups. But leave aside the home indian.
When making restaurant indian food at home (tikka masala, etc) the first challenge is recipe - most of those floating around are far from the actual, and the second is sticking to it - the amount of oil, butter, cream, and patience it takes to achieve the restaurant version at home is difficult to be faithful to.
For example: tandoori chicken has two different marinades, and then basting and spicing while grilling. Many other dishes have a multi-step prep and multi-day cooking process.
Then there’s the actual recipe, which for some iconic or historical dishes you will never pry out of the cold dead hands of the source (digression: my grandmother included - she “gave” portions of family recipes to various children/spouses and grandchildren, but always something missing, or versions didn’t line up - all her kids and many grandkids are wonderful cooks, but nothing will ever taste like she made it, as intended).
All that said, the “pandemic kababs” we have been making over the past many weeks have been getting closer and closer to the bought versions. But I won’t put red color in my chicken, and so my brain will never recognize it as true tandoori. lol.
My sibling has a knife drawer of dreams, and for the first few weeks the tips of my fingernails were similarly well-trimmed, and I had criss-cross marks on my finger pads. Luckily not much damage.
Speaking of knives, I better stay away from the knife drawer today, and NOT for reasons of cutting myself while cooking. Not mentioning names, but someone is getting on my nerves today, and it’s not the cat…
I’m surprised I don’t have more cuts, honestly. I like to think I have good technique, but getting to the end of an onion put my hand in an inconvenient spot, and bam, what a scare!
Couple dinners this week; beef and cheese stacked enchiladas with pinto beans, chips & guacamole earlier. A couple Margaritas. For Cinco de Mayo. Eggplant spaghetti sauce, with sides - meatless Wednesday I guess. Last night was our anniversary but we didn’t feel like having the planned on filet with king crab, so leftovers with popcorn afterwards. Probably tonight for the good stuff. Sposed to get 84 here today! Sometimes that doesn’t happen til
July. Looking forward to deck time later, with bubbly
Didn’t know what I wanted for dinner, but figured it out after I took a fat chickie boobie out of the freezer.
Sliced it in half lengthwise, then into a large ziploc with flour and lots of salt and pepper. Pan-sauteed in butter and olive oil for about 3.5 min for each side, and removed.
Added 1 cup of homemade chicken stock to the pan, stirred to pull up the fond, then added about 2 Tbsp of defrosted caramelized onions and 1 Tbsp of tomato paste.
Reduced it for a bit, adding in some freshly minced rosemary before returning the chicken cutlets to the pan, spooning the sauce over, and simmering on low, covered, until done.
Tagliatelle and steamed broccoli alongside. And wine for the cook.
We got takeout! For the second time in 42866432278 (approx) days of me cooking. We ordered from one of my favorite places here in NJ, semolina. Shrimp with gazpacho for appetizer and two pastas for dinner. One with a dandoline green and crab and the other with a pulled pork and kale. So delicious! We are celebrating tonight as it was announced that I got a promotion at work this week. I’m very proud of myself and can’t wait to eat a meal outside of my home!
Thanks Eli! I can’t wait to read about your dinner next! I’m very proud of myself but absolutely feel sad too. This is such a terrible period for so many people and I feel conflicted.
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
192
Yes, I really miss dining out and seeing my favorite chefs and servers. I am trying my best to support them with takeout in the meantime. Hopefully most of my favorite restaurants will be able to return after this is all over, although I don’t know how some of the smaller restaurants will make it if they are forced to only be able to be 50% full.
3 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
194
It looks great, and well deserved - you mentioned being tired of your own cooking a few posts ago. Let me too add my congratulations on your promotion, quite certain it was hard earned - please enjoy, and celebrate in these days of not great news!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
198
BF was working late tonight so mom and I had a chance to have dinner and catch up. We had a very not photogenic but delicious meal of crab cakes, mashed potatoes, and stuffed mini peppers.
And we snacked on some cheese and soppressatta…with martinis. She’s a wine drinker 90% of the time, but when she does have a cocktail, it is usually a Rob Roy. However, tonight she declared, “I want a martini!”
We also had sensational takeout at Drew’s Bayshore Bistro. Below is a link to the details and pictures.
Congrats! Well deserved. Meal looks excellent.
