deguerre
somebody shut me the fark up.
Bump to add another Buccs curry cook...
http://www.bbq-brethren.com/forum/showthread.php?t=147026
:becky:
http://www.bbq-brethren.com/forum/showthread.php?t=147026
:becky:
Oh, I found it, thanks Guerry!Bump to add another Buccs curry cook...
http://www.bbq-brethren.com/forum/showthread.php?t=147026
:becky:
:whoo:Initiating curry cook #1 in 5.... 4.... 3.... 2.... 1.... we have ignition, stay tuned for deliciousness.
Beef curry is out of the pressure cooker and reducing, basmati rice just about done, waiting on the dough for the naan to finish rising and, oh carp! I forgot to build the tandoor oven to cook the naan!!
Great! This whole farkin thing is a mess now! :tsk:
I think that is a brilliant effort from a pressure cooker, it has great thickeness whereas unless I reduce it after, the PCooker makes for a very watery finish.Thanks fer the reminder Buccs! Meant to post these the other night but due to over satiation, I was unable! :mrgreen:
It was great! Never made one completely from scratch like that, usually start with a store bought powder and build from this. Had a nice rich flavor, the chuck was tender, the beef shanks added a nice fullness.
Kinda wondering if next time I might cook some red lentils into it as well, wife & I thought that would have "lent" nicely to the dish.
The naan came out better than I thought for sure! Cooked it in a crazy hot CI for 45-60 sec per side.
And of course had to wash it down with a locally made India Pale
A little oily from the killer marbling the chuck had but I didn't mind at all!
That's the spirit!Thanks for bumping bucc. I put this in my subscriptions, I'll have to give this a try.
Don't thank me, cook it! :biggrin1:Thanks again Buc
That's a lot time and effort in doing the tutorial. Certainly appreciated and bookmarked. Looks outstanding and thank you for posting.