A thread for those willing to share their cooking experiences. The preparation, cooking, and consumption of the meal.
No pictures of eating out allowed.
I just became acquinted with Burmese food. Bought a cookbook and have made a few dishes. A complete game changer. I’ll post up a recipe tomorrow.
Is this the Advanced Sabbatical Thread with advice on Running Away Thread too?
Dungeon
Stay out of this thread weirdo. You clog up every decent thread here with your inane, boring bullshit.
This thread is really taking off.
Give it time mate, I just woke up.
Burma Superstar has been around since 1992, it’s in the Inner Richmond district of SF, the city’s second Chinatown. The food is outrageously good and easy to make at home if you procure the right ingredients.
This dish is simple enough. The two important aspects of Burmese cooking are start with a lot of oil, and after adding whatever stock is used, let it simmer uncovered until almost all the water is boiled away leaving the oil on the surface. Adding the curry powder at the end gives tremendous flavor. Fresh Cilantro and slices of lime on the side are a must.
That’s hardly worthy of the advanced cooking thread. Straightforward curry. Burmese cuisine looks like exactly what you’d imagine it to be. Halfway between Indian and Thai cuisine.
He’s only discovering this stuff now after a life of chlorinated beer arse chicken. This stuff must taste like heaven to him.
It’s not at all straightforward, but you have to make it and eat it to appreciate that.
Ah come on now.
You are underestimating the subtleties of the dish and the method of cooking. In a straightforward curry you add rhe spices early resulting in a smooth final taste. The long slow cooking boiling off most of the water and addition of curry powder and cayenne at the end gives a tremendous kick to the dish. Yes it is basic home cooking, but the next dish will up the ante a fair bit.
This is very Muldoon like commentary from you, more befitting from someone who has only eaten curry in a Chinese.
Take that stale banter to the ravenous thread.
I’m not suggesting it wouldn’t taste nice. I’m sure it’s lovely. It’s just that it wouldn’t be very hard to make.
Correct, I thought it appropriate to start at the lower end of the advanced scale. Something the average aspiring chef could make to impress their life partners.
Scallops, leave the roe on or off ?
On, tastes great and it’s a superfood, don’t be afraid of it
I’ll remove it and cook it in the pan seperate.
Did you get them alive?
