All new food thread - recipes, pics and more!

[usman]

Sriracha sauce is aces. Had some noodles when I was in Brighton the other week and there was a bottle on the counter of the fast food place - put a little bit on my food and walked along eating it, 5 mins later I double backed to the place and went back in for more sauce.

It is that good, I remember when the producer stopped making it for a bit and I had to do without for weeks - utterly tragic, talk about withdrawal syndrome. There are other similarly-marketed 'garlic sauces' but they are crap.

How does this Reggae Reggae sauce I was reading about many pages back compare, do you think?

[Big Seany]

Reggae Reggae sauce is nice - but is more of a straight up barbecue jerk sauce, goes best with barbecued food as opposed to on noodles, rice and asian-y dishes.

It goes great on chicken, pork, steaks, and is particularly nice if you make cheese on toast with it. As my man Levi Roots puts it in the song: "So nice I am feeling it twice".

[Number45]

Now I'm intrigued, being such a huge fan of rice and noodles.

http://en.wikipedia.org/wiki/Sriracha

Which version are you folks on about, the authentic one or the US one?

[Big Seany]

The one I had was exactly the same as the one in the picture, with the chicken on the front. I will go to the local asian supermarket tonight and see if I can grab some.

[Herbalizer]

Nandos I hope.

[Big Seany]

Can we keep Nandos talk to the Nado thread please

On topic am going to make some of my famous chili con carne tonight.

[usman]

Now I'm intrigued, being such a huge fan of rice and noodles.

http://en.wikipedia.org/wiki/Sriracha

Which version are you folks on about, the authentic one or the US one?

Same, the famous bottle with the chicken.

I'd no idea there was this authentic/non-authentic business and would like to try the 'real' Thai stuff.


All the same though this sauce is unstoppably awesome. I use it on everything from daal chawal and really any Pakistani dish to breaded shrimp and fajitas and really anything that can do with some flavour enhancement.

[Big Seany]

You pakistani, id repulbix? Regardless, you seem to know about Pakistani cuisine. Don't think I have ever tried it, as most of the stuff from that part of the world I cook or have eaten in restaurants is bangladeshi or indian in origin. Would love to know what the staple curries and dishes are from there.

[usman]

I am indeed, though born and raised in Canada, spent a few years in England in between. If you've tried Indian/Bengali cuisine you've already tried many dishes smiliar to their Pakistani versions or variants.

Pakistani cuisine staples...hmmm.

Breakfast staples are things like paratha and on more occasional occasion puri, both usually served with some mind of halwa or chickpeas (chanay, or aka chole). Variants on paratha include stuffed versions with daikon, potatoes or ground beef (qeemah)....usually some yoghurt on the side to aid with digestion and as a dip of sorts, damn heavy, butter-fest breakfast that it is.....Rice and roti are similarly in Pakistani cuisine as in Bengali/Indian....curries served with either or, and then of course you have your basic rotis, normal-sized buttery naans, those bestial Kandahaari naans, etc etc. Pakora fish is a nice Pakistani-Punjabi delicacy, and I hate pakoras. Shaami kabaabs I believe are more a Pakistani thing as well, and damn fine they are as well. ....Daal (lentil curry) is a staple as well as in India, many different varieties of course ....can't really think of much else at the moment.

Punjabi-Pakistani food is generally known as the heartiest type of Pakistani cuisine, packed as it is with tandoor dishes, thick, meaty curries, spices galore. Personally I find Karachi-Pakistani cuisine the weakest, ehich is probably why you see really no Pakistani restaurants with Karachi cuisine, really. They're really all Punjabi, or most are anyway.

In any case, this place in London is legenadary for Pakistani cuisine:

http://www.lahorekarahi.co.uk/

Every time I go to the UK we have to stop here enroute form Heathrow. Ritual-like.




I wish there were actual Gujarati-cuisine restaurants, though. Some Gujarati dishes are so damn fine it is criminal to not have them available at a restaurant. Especially when it;s that Gujarati-African fusion type food. Damn fine.

[funkydan]

Thought I'd ressurect this thread!

So tonight, I'm just making a pasta dish with chicken, bacon bits, penne pasta. I'll cook the chicken and bacon with some onion and peppers, make a sauce with some chopped tomatoes and herbs and spices. Then put it all in a casserole dish with the pasta, sprinkle some cheese on top and whack it in the oven for 10-15 mins or so.

But I was thinking, would it work if I cooked some broccoli and added it into the mix too? I think it might be ok but just was wondering what you might think?

Thanks

Dan

[Dirty Sanchez]

I'd lob some white wine in with that sauce, reduce it a bit and add some stock with a bit of sugar to balance the tomato. Just toss the pasta in the sauce after boiling it, bung in half a bag of spinach leaves instead of broccoli.

[Skull Commander]

I'm having nothing because I'm feeling unwell and don't have any hunger.

[Dirty Sanchez]

I've had my veggie sister up since Friday so have been working through a number of veggie options for her. All been good except a North African stew/tagine I did, the beans were too hard and spoiled the texture.

Their last night tonight (brother in law is a carnivore) so it's out with the racks of lamb from the local organic farm. Will be griddle flashed then coated with a herb crust and finished in the oven, served pink. My Mrs is doing the veggie option tonight as I'm working, I'll have a bit but it's all about the meat tonight. And pancakes afterwards.

[fuse]

I meant to bring this back from the dead last night myself but my internet connection was down. I tried something a bit different for pancake day last night, with my toppings of choice being marmite and nutella. Everyone I told about it looked at me like I was mad, but everyone who tried them loved them, self included. Mind you there is a fine balance, too much marmite and that's all you'll be tasting.

[MonkeySteve]

The lady did a slow-cooked shoulder of pork at the weekend, the remains of which are going into a cassoulet style dish tonight with beans and veggies and all other sorts of good stuff.