C-Town
December 12, 2017, 04:37:19 PM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:                              cry cry munch      “Sleep is good, death is better; but of course the best thing would be to have never been born at all.”skully
 
   Home   Help Search Calendar Login Register  
Pages: 1 ... 14 15 [16] 17
  Print  
Author Topic: Chinatown Kitchen  (Read 15232 times)
Anonymous
Guest
« Reply #225 on: August 11, 2017, 01:18:50 PM »

Oh, it's a club, absolutely. Not least because so many cooks finish work long after normal people and are so revved up after service that they go out and get plastered.
Logged
Anonymous
Guest
« Reply #226 on: November 20, 2017, 04:05:24 PM »

Chicken Tikka Masala

    5 pounds bone-in chicken pieces (breasts, legs, or a mix), skin removed
    3 tablespoons toasted ground cumin
    3 tablespoons toasted paprika
    2 tablespoon toasted ground coriander seed
    2 teaspoon ground turmeric
    1 teaspoon cayenne pepper
    12 cloves garlic, grated on the medium holes of a box grater, divided
    3 tablespoons fresh ginger, grated on the medium holes of a box grater, divided
    2 cups yogurt
    3/4 cup fresh juice from 4 to 6 lemons, divided
    Kosher salt
    4 tablespoons butter or ghee
    1 large onion, thinly sliced
    1 (28-ounce) can whole peeled tomatoes, roughly mashed
    1/2 cup roughly chopped cilantro leaves and tender stems
    1 cup heavy cream

    Place the chicken pieces on a cutting board with the flesh-side up. Score deeply at 1-inch intervals with a sharp knife. Place in a large rimmed baking dish.

    Combine cumin, paprika, coriander, turmeric, and cayenne in a small bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine remaining 6 tablespoons spice mixture, 8 cloves garlic garlic, 2 tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in a large bowl and whisk to combine. Pour marinade all over chicken pieces, using hands to coat every surface. cover loosely and refrigerate. Refrigerate and allow to marinate for at least 4 hours and up to 8, turning occasionally.

    Meanwhile, heat butter or ghee in a large Dutch oven over medium-high heat until melted and foaming subsides. Add onions, remaining 4 tablespoons grated garlic, and remaining 2 tablespoons ginger. Cook, stirring frequently, until dark and beginning to char in spots, about 10 minutes. Add reserved spice mixture and cook, stirring frequently, until fragrant, about 30 seconds. Add tomatoes and half of cilantro, scraping up any browned bits from bottom of pan with a spoon. Simmer for 15 minutes, then puree using a hand blender or by transferring to a tabletop blender in batches.

    Stir in cream and remaining quarter cup lemon juice. Season to taste with salt, then set aside until chicken is cooked.

    TO COOK ON THE GRILL: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over half of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Wipe excess marinade off chicken and place over hot side of grill, flesh-side-down. Grill without moving until well charred, 5 to 7 minutes. Flip chicken and cook until second side is charred, another 4 to 5 minutes. (Chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

    TO COOK UNDER THE BROILER: Line a broiler pan with heavy duty aluminum foil and preheat the broiler to high with the rack set 6 inches below broiler element. Wipe excess marinade off chicken and place on foil-lined pan, flesh side up. Broil until charred and blackened on surface, about 8 minutes (chicken will not be completely cooked through—this is ok). Transfer to cutting board and allow to rest 10 minutes.

    Remove chicken from bone using a sharp knife and cut into rough bite-sized chunks. Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro, then serve immediately with rice or grilled naan.
Logged
Anonymous
Guest
« Reply #227 on: November 21, 2017, 08:06:25 AM »


    Remove chicken from bone using  sharp teeth and bite into rough knife-sized chunks. Transfer chicken chunks to pot of sauce. Bring to a simmer over medium heat and cook, stirring frequently, until chicken is just cooked through, about 10 minutes. Sprinkle with remaining cilantro, then serve immediately with rice or grilled naan.
Logged
Anonymous
Guest
« Reply #228 on: November 25, 2017, 11:51:15 AM »

I nearly dumped a frozen Bufo in my smoothie this morning.

Lesson: When freezing Bufos use a clear plastic bag or if the bag's not transparent label clearly!


I did search for Bufo smoothie and came up with nothing, but this:
Logged
Anonymous
Guest
« Reply #229 on: November 25, 2017, 02:26:37 PM »

Why do you freeze toads if not for that purpose?
Logged
Anonymous
Guest
« Reply #230 on: November 25, 2017, 06:44:53 PM »

Why do you freeze toads if not for that purpose?
To keep them from poisoning my animals and also remove an invasive species from the environment.
Logged
Anonymous
Guest
« Reply #231 on: November 26, 2017, 08:41:50 AM »

Oh. That's way less exciting than what I was hoping for.

Do you pop 'em in alive or do you bonk them first?
Logged
Anonymous
Guest
« Reply #232 on: November 26, 2017, 08:43:04 AM »

And who are your animals?
Logged
Anonymous
Guest
« Reply #233 on: November 26, 2017, 08:44:55 AM »

Sheesh, I just read up on them. Another reason I'd hate to live where you live.
Logged
Anonymous
Guest
« Reply #234 on: November 26, 2017, 08:46:36 AM »

Also, one of my questions was answered: "They can be removed and disposed of humanely by placing them in a plastic container (or bag) in the freezer for three days and then burying the carcasses."
Logged
Anonymous
Guest
« Reply #235 on: November 26, 2017, 12:42:49 PM »

What smoothie ingredient looks like this?

Logged
Anonymous
Guest
« Reply #236 on: November 26, 2017, 06:21:55 PM »

Oh. That's way less exciting than what I was hoping for.

Do you pop 'em in alive or do you bonk them first?

Alive! Bonking is dangerous. They squirt poison!
Logged
Anonymous
Guest
« Reply #237 on: November 26, 2017, 06:26:09 PM »

And who are your animals?
Ignatius, Wolfgang and Byron. Cats ranging in age from 10 to 18 years. The old one (Ig) is a Maine Coon Cat! 
Logged
Anonymous
Guest
« Reply #238 on: November 26, 2017, 06:30:42 PM »

Fancy names!
Logged
Anonymous
Guest
« Reply #239 on: November 28, 2017, 06:26:30 PM »

They tell me what their names are, then I tell everyone else.
Logged
Pages: 1 ... 14 15 [16] 17
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!