cook?..
mate i will come back tired as hell after work shift, does sandwich count?
What will you cook for dinner today?
well if you use premade dough and got shrimps that are just ready to be put on top... that's like 10 minutes preparation additionally to your frozen pizza time. but yeah agree, good premade dough is hard to find and it's an awkward compromise, better to go full lazy and fast with an acceptable frozen pizza or just go all the way
same thing as i eat most of the time. saag haram (pork tenderloin curry with spinach). i cook it in three day batches, any more and i'd have to freeze it and i don't like freezing prepared meals, or anything really.
it's so fucking good. its the best. all i have to do is adjust the spice mix or swap out some vegetables in the masala paste and i'm eating a totally different meal. whenever i eat saag haram i wake up the next day feeling fantastic, it has everything you need to survive - to thrive, even.
i will give the recep only to the syntenoi
in fact im eating it as i type out this post. i have another portion in the fridge. i want to eat that too. i missed my daily quota of scotch eggs and i remain hungry no matter how much turmeric rice i eat.
if i don't stop myself i'll demolish all the bananas in the pantry. i might even sin against the kitchen gods and eata grapefruit past noon
the base is pretty much gora ghee (butter + olive oil) with either very, very finely cut or blended onion and garlic. you can add chilis to this if you want more spice, but cut out the seed if you want chili flavour without the heat.
anyway, you fry the masala paste for about five minutes, ideally while covered, on a low-moderate heat. i have a knackered cooker so go for a low heat if yours is decent.
whatever spices you use, i would suggest using a good bit (at least a half tsp) each of turmeric, coriander and cumin (maybe less turmeric since it gets overpowering), along with obligatory black pepper and salt - adjust these to your taste. you always need more salt since blended baby spinach is a lot of moisture. anything else is to your taste. i like to add plenty of cinnamon for autistic wellness raisins. add the spices to the masala paste and fry only until aromatic, it takes less than a minute. burnt spice is shit.
the original recipe i work to (yt, its a fat pakistani guy) says don't let the paste catch but tbh i find that a little touch of burn makes onion taste better. it all depends on you.
i slice the tenderloin thin as fuck, as though you were making tiny schnitzls. obviously you don't need to pound it flat like with schnitzl but you get what i mean. the point is that the paste is still cooking so you want the meat to seal as fast as you can get it to. keep everything moving, the meat needs to be coated.
blend or crush some cherry tomatoes (you can use other tomatoes of course, its just out of a supermarket they're the most flavourful) with about 30-50g of fresh coriander (if you want to make it like i do. its not really necessary) and mix with about a tbsp of tomato puree to make your passata. if you are blending spinach then use less tomato because too much moisture will make it a fucker to reduce - at least if you have a shit cooker like mine.
add the passata and wait until it is steadily simmering, then pour in the blended spinach. only use half a bag because the rest will be added later. you'll probably need more salt at this point. you'll know if its too watery.
cook it all on a low heat while half covered for as long as you think you need to cook it, until it thickens. then add the remaining spinach leaves and cook for another five minutes. at this point you can stir in a couple tbsp of plain yoghurt but it really isn't necessary. depends on what kind of curry you like, i suppose.
i hope this was halfway coherent, i sort of battered it out in a stream of consciousness and im not going to revise or do it again. sorry
i can't remember it. there are a million pakistanis with youtube channels telling you how to make curry but it won't be the same recep i'm afraid, since ive been adapting it for ages.
you'll either have to make your own from saag receps you find on yt or try to puzzle something functional from the spew i have put in this itt threda.
im pretty sure the stuff about paste and oil/butter mix wasn't even in the video, that is something i adapted from a nigella lawson meatball recipe - which is also pleasing to the kitchen gods and can be found here.
https://www.nigella.com/recipes/meatballs
idk who told you so, but it should be someone's father to have a capability to eat whole fat motherfucker in one bite, i eat sausages in two bites, in three sometimes, but i don't shove a whole piece like porn actress, i don't want to choke
how you think im supposed to shove the Meterwurst? bend in half and shove inside till it fully disappear in mouth?
there's no meterwurst because family will decide it's a family size and not for you only, will call every relative to visit your house to devour meterwurst together
>lack of technique
don't make simple sasag biting as something only germans do, "german tech is the best in the world" and stuff but not now
(C&P from a random website because I’m too lazy to grab my home recipe)
1lb (500g) pork tenderloin
1/2 teaspoon (2.5mL) white pepper
2 teaspoons (10mL) black pepper
1/4 teaspoon (1.25mL) cayenne pepper
1 teaspoon (5mL) paprika
2 teaspoons (10mL) canola oil
Heat oven to 350°F (~175°C). Trim tenderloin of all fat and silvery membrane. Season with spices.
In a large skillet over medium-high heat, add oil and put tenderloin in the pan. Sear each side, using tongs to turn the meat. Transfer meat to a roasting pan and cook in oven for 15 to 20 minutes, until internal temperature reaches 155°F (~68°C). Remove from oven and transfer tenderloin to a platter. Cover with foil and let rest.
Today I made this potato-cheese bread. I followed this recipe to prepare it.
YouTube: d3sdpcaMbPk?si=p-n1sMwQoalP0A52
You can cut shit like onions and garlic while watching your favorite slop on youtube, being in the kitchen is only required for like 15 mins to cook the pasta and the sauce, which can be done simultaneously if everything is already pre-cut.
The recipe, ma nigga. Get yourself a salsiccia, you won't regret it.
https://redwoodkitchen.com/penne-con-salsiccia-penne-with-sausage/
