Shrimp Tikka Masala with a Rangers win! I feel like every time I find a good simmer sauce, I say, “This is the best”. However, this one from Trader Joe’s may be the most restaurant-like premade Indian sauce I’ve ever had. Better than Maya Kaimal. It’s actually vegan, and uses crushed watermelon seeds as a thickener instead of cream, or cashews, if plant-based. I actually saw watermelon seeds as an ingredient and put it back. But I was intrigued and read a very positive review online, so I put it back in the cart. The consistency was incredible-- I needed to add a little water to thin it out a bit. As for the flavor, it really is unmatched for a shelf-stable sauce. I marinated a dozen U13/15 shrimp in curry, garlic, and coriander powders with some lime juice and then sautéed them in butter with some whole dried chili peppers before adding the sauce. Side of garlic naan, also from TJ’S. Excellent meal.
BarneyGrubble
(Beethoven and Latina singer fan in Ottawa)
466
An Indian friend says that the only way to eat biryani is by hand, no cutlery. Do you agree? I can’t bring myself to do that.
On the subject of incompatible ingredients, I’ve heard the claim that you shouldn’t put more than one carb in a dish. But, I do love potatoes in biryani, and bread with potatoes. But, I don’t like bread with rice.
Mrs. P made shrimp and grits for the first time. She added smoky Andouille sausage, bacon, and diced mini peppers among other ingredients. She also made guacamole to start. It all went great with an excellent Malbec.
So with my newfound independence I pulled together dinner - pork “burnt ends” bbq on sesame brioche buns, mac n cheese, tarragon potato salad, and butter sugar snaps.
For our late lunch today, Rosy and I decided to pay our favorite hole-in-the-wall, wok-hay specialist, a long overdue post-Covid sit-down re-visit. The end result was an overwhelmingly delicious and delightful experience featuring humble dishes packed full of well executed and well seasoned taste profiles augmented by some well-thought-of, contrasting texture.
Yes! A modest and undistinguished meal, prepared by the hands of a skilled chef, can taste pretty spectacular and darn enjoyable.
My plate of ordinary and popular ‘ Fried Beef Ho-Fun aka Flat Rice Noodle in black bean sauce ‘, served piping hot and packed full of wok-hay essence and layered with complex, spot-on seasoning was such an example. IMHO, the best rendition I have tasted this year and easily bested the pricier versions by the likes of Chi-Star, StarChiva, Congee Queen, Bayview Court….etc. Soooo good!!
The fairly uncommon Chiu-Chow home-style stirred fry dish featuring ’ Preserved Chinese mustard greens, Flowering Chives and house-cured salted pork slices ‘ was phenomenal in taste and texture! I could easily down a couple bowls of rice feasting on this delectable, savory dish alone!
An uncommon preparation of ‘ Stirred fry, stewed eggplant with free-range chicken ‘ received a big thumbs-up by Rosy.
A complimentary soup-of-the-day plus a beverage drink is offered with every luncheon single-dish meal.
Service was super-friendly and the price-point was amazingly affordable!..definitely a Win-Win meal!
That’s great news! I remember when I moved from a cast to the boot. I still wasn’t allowed to walk but I was allowed to take a shower without having to put my leg in a garbage bag!
If you have to do physical therapy I highly suggest you take two Motrin before you go (assuming you’re not allergic).
Thank you and @Saregama. I’m thrilled! My doctor (who happens to be a friend) treated the break with shockwave therapy, which was “shockingly” effective in speeding up healing. In two weeks I might be out of the boot! I’ll say this - my left and upper body got lots of exercise with single leg squats, pushing and pulling up from sitting, and about a million split-stance Romanian deadlifts a day. Thank goodness I was already doing resistance exercises (TRX) before the injury!
Almost copped out to takeout again, but then thought last night here for a bit, let me cook something, they can always get takeout in the coming days.
Made squash (kabocha I think) soup, “creamed” at the end with some whole milk.
Also made pork tenderloin in the style of pinchos morunos loosely based on a milk street recipe.
Picked up mom’s favorite garlic bread (loaf) on my home from running errands, and we sliced that up, lightly toasted and (heavily) buttered it to accompany. Mom also had a cheese assortment with her soup and garlic bread: Brecher’s cheddar, taleggio, and manchego.
