DwnWthVwls

1 Whole orange? Isn't that really sweet? Other than that is sounds delicious.

I like doing vegetables with curry sauce over rice for an easy/cheap meal to feed multiple people. Peppers, Onions, Eggplant, Potatoes, whatever else you like.

__________________
I don't got a god complex, you got a simple god...

Chula Vista

Nah. Most of the juices get cooked away. Especially when you sear the meat at the end. Plus the heat of the cumin balances it out.

__________________

“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

skyline

You never want to put any water based liquids into your pan before cooking meat or veg, so long as you have water boiling you will never be cooking above 100°C (212°F) as the water will use up any excess energy so you will never reach browning or caramelization, as well as that odor molecules are not water soluble so you will be letting a lot of flavour escape, that's why most recipes call for aromatic veg (onion, garlic, carrots, celery) and meats to be cooked in a little fat first. You'll never cook away any sweetness either, reductions intensify flavour, not diminish them.

It's certainly an interesting dish though and I've only just purchased a slow cooker so I'll be looking for things to try. A good cheap eye of round is somewhere on top of that list.

Chula Vista

When the meat first hits the fry pan after being shredded and combined with the juices, it's really wet and sweet in a sugary way. By the time the juices have burned off the flavor is much less sugary and much more on the slightly burned caramel side - less sweet.

__________________

“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

Cuthbert

That looks quality. I am 100% doing this next week. How many do you think that would serve?

Some recent pics, Chicken Bhuna:



Carnitas first time I've tried this:



Cawl:

Chula Vista

Four easily as long as you have sides.

My lord. Your pictures just gave me wood. (which isn't easy at my age)

That's some hard core stuff!

__________________

“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

Cuthbert

Nice one cheers mate, I will likely be cooking this for myself so will just halve those measurements.

First time I did something similar to this I ended up with far too much to eat in one go.

Chula Vista

CHICKEN POSOLI SOUP

3 – boneless skinless chicken breasts
1 – 32oz box of chicken stock
1 – 14.5oz can diced tomatoes
1 – 16oz can golden hominy drained
1 – large yellow onion diced
1 – green pepper diced
1 – red pepper diced
3 – lg. cloves garlic finely chopped
6 – flour tortillas
1 – bunch cilantro
1 – bag Mexican cheese blend
3 – limes sliced into wedges

1. In a large skillet heat a couple of tablespoons of olive oil until it just starts to smoke. You want the pan HOT. Rinse the chicken breasts and pat dry. Sprinkle both sides liberally with sea salt, fresh crushed black pepper, and paprika. Sear the breasts about 5 minutes per side. Transfer them to a baking sheet and put them in a 350 degree oven for 10-12 minutes. Then put them in the fridge to cool.

2. In the same skillet, add another couple of tablespoons of oil and then sweat the onion, peppers, and garlic until the onion gets translucent.

3. Add the chicken stock to a large stock pan and then add the veggies including the drained hominy. Bring to a boil and then reduce the heat and simmer for about 10-12 minutes.

4. Shred the cooled chicken. Season the chicken again with sea salt, ground pepper, and paprika, and then mix well. Add the chicken and the diced tomatoes to the stock pan and mix everything well. Simmer another 5 minutes to re-heat the chicken through.

5. Stack the flour tortillas and then slice them up into matchsticks. Serve the soup in large bowls and garnish with the tortilla strips, the Mexican cheese, chopped cilantro, and lime wedges.

__________________

“The fact that we live at the bottom of a deep gravity well,
on the surface of a gas covered planet going around a nuclear fireball 90 million miles away
and think this to be normal is obviously some indication of how skewed our perspective tends to be.”

Frownland

Made some good fried chicken the other day. I just wung it and it came out really good imo.

Desired amount of chicken breast tenders
flour
panko bread crumbs
1 egg
canola oil

Pour canola oil into a pan, around a half inch to an inch. Put heat at medium high. While the oil is heating up, beat an egg. Then you take your chicken and coat it in flour. After coating it in flour, coat the chicken in its unborn children because you're that ****ing brutal. Then once the chicken is covered in eggs and humiliated, coat the chicken in bread crumbs. After that put the chicken in the oil and cook each side to a nice golden brown, should take 3 to four minutes for the first side and two to 3 minutes on the other. Once you take them out, salt them to taste.

I'm open to any recs on how to make my recipe better.

__________________

Studies show that when a given norm is changed in the face of the unchanging, the remaining contradictions will parallel the truth.

Cuthbert

^

Soak the chicken in buttermilk for an hour then drain.

Put the chicken in a bowl & season with Lawrys seasoned salt, throw the pieces into regular flour that is mixed with black pepper and some garlic granules. Once the chicken is covered nicely leave to rest for a bit so that the flour soaks onto the chicken and turns into almost a paste/batter.

I've got another one which is garlic granules/onion granules/black pepper/salt/oregano, mix into the flour.