/ck/ - Food & Cooking

[Anonymous No.12766397]

Oh dang we're making vindaloo.

Ingredients...

[Anonymous No.12766401]

>>12766397

Recipe.

[Anonymous No.12766402]

>>12766397
Vindaloo might well be one of the greatest culinary inventions ever.

[Anonymous No.12766417]

>>12766401

Prep.

[Anonymous No.12766425]

>>12766402

Never made it before so we'll see how it goes. I wanted to make the vindaloo paste from scratch but ran out of time today.

First thing is getting the onions, garlic, chile, ginger and cilantro stalks in the butter and peanut oil.

[Anonymous No.12766447]

>>12766425

After about 10 minutes the pork and curry paste go in, stirred to combine.

[Anonymous No.12766460]

>>12766447

Season with salt and pepper, them out in the tomatoes, balsamic, honey, and water. Gonna bring it up to a boil them cover and simmer for about 45 minutes, so this part will be boring.

[Anonymous No.12766484]

>>12766460

Also have some rice going.

[Anonymous No.12766585]

>>12766484

Coming along.

[Anonymous No.12766612]

I thought vindaloo meant mouth scorching gristle for foreign macho idiots.

[Anonymous No.12766625]

>>12766612
no it means a sweet, and sour stew invented by the goan people of india

[Anonymous No.12766628]

>>12766397
>hot curry
can you only get generic spice levels of curry paste in america rather than by curry type?

[Anonymous No.12766630]

>>12766628

They had everything except for vindaloo paste.

[Anonymous No.12766631]

>>12766401
what's the vindaloo paste recipe senpai-pai

[Anonymous No.12766634]

>>12766401
what cook book

[Anonymous No.12766642]

>>12766612
when it came to Britain it was made into a spicier version compared to its original, usually so Brits can out spice each other

[Anonymous No.12766646]

Not getting dickered?

[Anonymous No.12766651]

>>12766585

Served.

[Anonymous No.12766655]

Based and redpilled

[Anonymous No.12766659]

>>12766631

Pic

>>12766634

Jamie's Food Revolution.

[Anonymous No.12766671]

>>12766659
darn I don't have that. I have the same dutch oven and all clad pots as you and I was pretty sure I had that cookbook it was about to be weird

[Anonymous No.12766685]

>>12766671
i also have that dutch oven and book, i also made a curry last firday

[Anonymous No.12766690]

>>12766651
looks good! thanks for posting

[Anonymous No.12766721]

>>12766671

Woulda been sp00py.

>>12766690

No problem. Love to post my Sunday meals.

[Anonymous No.12766754]

>>12766651

Overall, pretty damn good. I would use a little less water next time so it's a bit thicker and use two habaneros instead of one but the flavor was excellent.

[Anonymous No.12766834]

>>12766397
Who ever wrote that recipe doesn't know the proper way to make a curry sauce wtf.

[Anonymous No.12766854]

>>12766651
Quite based

[Anonymous No.12766856]

>>12766834
Mind telling us what the proper way is?

[Anonymous No.12766884]

>>12766397
fuck off faggot

[Anonymous No.12766885]

>>12766397
now poo in it

[Anonymous No.12766897]

>>12766397
In all seriousess add some poo and stench and cheap h1b stuff to make it really authentic.

[Anonymous No.12766900]

>>12766856
All the ingredients are fine.
Marinate the meat for about an hour in yogurt with some spices.

Cook down all the veggies until they are basically mush, toss in the powdered spices, then either put them into a blender and make a thick paste or mash it all together to get the same result.

Rinse off the meat, dry, and brown with the hot peppers and more bold spices in some oil. Add in your gravy type sauce, and simmer down until meat is cooked and flavors meld together. Add salt to taste, and if it's to thick just add in some water.
The key is to made a thick sauce, not what ever it has in the book where you just basically made a stew or soup.

[Anonymous No.12766940]

>>12766900
That comes across as vile. You should be drawn and quartered then keel hauled for that abomination. Let the barnicals and sharks have their way with you!

[Anonymous No.12766944]

>>12766884
Yeah how fucking dare we get people showing recipes again? Lets have another dumb webm or alcoholic thread instead!

[Anonymous No.12766956]

>>12766940
Have you ever had curry? How do you think they get it so smooth and thick?

[Anonymous No.12766995]

>>12766900

The consistency is really the only thing that was off. Simply using less water next time would remedy that.

[Anonymous No.12767039]

>>12766956
Time and experience

[Anonymous No.12767056]

>>12766995
There are different kinds of currys, getting past the lame ass indian shit, you cook shit for a long time that way you get a thick sauce. It also depends on who your customers are, if they're cheap suckers that like liquid then cook for them, if they're humans that like it thick then it takes longer.

>>12766956
One technique is to use potatoes. That'll thicken things up.
Like chili another is masa harina or just flour, or if hoity toit and at the end arrowroot.

[Anonymous No.12767068]

Always never forget that if adding those things at whatever stage to do it as a slurry, otherwise it'll clump up and that's a time consuming pain in the ass to correct.

[Anonymous No.12767081]

>>12767056

I think the big thing to remember is that this cookbook is aimed at British folks who don't cook for themselves at all, so a little adjustment is going to be necessary to really bring it up to par. As I said, this was my first time doing vindaloo ( or any Indian dish, really) but I'm going to give it another go at some point and really dial it in.

[Anonymous No.12767187]

>>12766397
pretty sure indians dont eat pork so thats clearly not an authentic vindaloo

[Anonymous No.12767190]

>>12767187
India's a big place, lad.

[Anonymous No.12767220]

>>12767187

Vindaloo is originally based on a Portuguese dish, and was then adapted with local ingredients by Christian Goans in India who didn't have religious restrictions on pork or beef, before being adopted by the English.

[Anonymous No.12767228]

>>12766397
>spectrum
>stonyfield
>patak's
My NIGGA

[Anonymous No.12767281]

>>12766651
quality

[Anonymous No.12768605]

>>12766900
>balsamic vinegar, honey
>All the ingredients are fine.
The cookbook looks like some british housewife trying to explain indian cooking.
Vindaloo is a terrible dish to get into indian cooking anyway, it's like making italian american recipes thinking they're italian cooking.
Have an indian chef explain shit to you instead of thinking brits know anything about cuisine.
https://www.youtube.com/user/vahchef/videos?view=0&sort=dd&flow=grid

>>12766651
Also what the fuck is wrong with your rice?

[Anonymous No.12768627]

>>12766628
Americans dont really do curry properly like the Brits.
Unless you go to a specialist store you're not going to make anything remotely authentic with produce from a Shart Mart.

[Anonymous No.12768630]

>>12768605
>The cookbook looks like some british housewife trying to explain indian cooking.


That sounds pretty authentic desu.

[Anonymous No.12768720]

>>12766397
>bottled lemon juice
>organic yogurt
>organic peanut oil
>jarred paste
>weeb knives
>Westernised watered down abomination of a recipe
This is like watching a nu-age soyboy make Italian-American food thinking its Italian. The recipe is seriously lacking and far from authentic.

[Anonymous No.12768801]

>>12766402
I agree

[Anonymous No.12768805]

>>12766651
Nice job, dude

[Anonymous No.12768806]

>>12768627
Some of us are blessed with local Indian grocers.

[Anonymous No.12768813]

>>12766897
very stale joke

[Anonymous No.12769063]

>>12768605
>The cookbook looks like some british housewife trying to explain indian cooking.
Well it's Jamie Oliveoil so that's not far off.

[Anonymous No.12769139]

>>12769063
Christ. Trust that ponce to try and update the great English vindaloo. When Brits eat curries they know what they want and it doesn't come with great big hunks of tomato in soup.

[Anonymous No.12769176]

Where's the poo