- Nov 30, 2012
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Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
- 51,742
- 7,306
- 136
I am trying to make Chicken Tikka Masala at home. I have failed miserably for years. Today was no different. At least it looked pretty!
The naan was okay. I made one batch in the Instant Pot (proof via yogurt function & saute), although the batch on the cast-iron skillet was better because it got hotter. This was yogurt & flour naan...closer to the real kind, but not perfect. The chicken was really bland & did not taste anything like tikka masala is supposed to. I also gave up on chopping the basil & cilantro and just hand-ripped it haha. The only thing I got right was the basmati (yay IP, same results every time!). Back to the drawing board!
- Nov 30, 2012
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Now that sounds good. I swear. Lately I've been wanting to eat half a cow. I'm a carnivore of epic proportions. I should buy the ranch in ND from my dad and raise cattle. LOL
ponyo
Lifer
- Feb 14, 2002
- 19,688
- 2,811
- 126
Had some Thai and Chinese takeout. The local family run place have been around for almost 30 years so their prices are low and the food is really good. Had basil eggplant, nam tok, lo mein, pad thai, pineapple fried rice, and pad kee mao. I'm stuffed and feeling great.
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
Wish I had a real stove and not the electric shit.
Ages ago I lived in a place with commercial burner. Like the shutoff valve is what you use to regulate flame size :awe:
Last edited:
Xstatic1
Diamond Member
- Sep 20, 2006
- 8,982
- 50
- 86
I am trying to make Chicken Tikka Masala at home. I have failed miserably for years. Today was no different. At least it looked pretty!
The naan was okay. I made one batch in the Instant Pot (proof via yogurt function & saute), although the batch on the cast-iron skillet was better because it got hotter. This was yogurt & flour naan...closer to the real kind, but not perfect. The chicken was really bland & did not taste anything like tikka masala is supposed to. I also gave up on chopping the basil & cilantro and just hand-ripped it haha. The only thing I got right was the basmati (yay IP, same results every time!). Back to the drawing board!
Keep at it, you'll get there.
Most of my "final" recipes had to go through trial and error (a few do-overs) just to get the particular flavor/taste I was looking for. The one dish that's a work-in-progress is my Shrimp & Andouille Sausage Etouffee. I've already made it 3 times, and I'd like to think I'm getting close to nailing it (it'll probably take me 2-3 more attempts).
Two dishes I'll try making making in the next couple of months, but haven't started the recipe research/reading reviews process yet:
- Chicken Makhani (Indian Butter Chicken) - the best restaurant place I've eaten this dish was in South Dakota (in 2015), and none of the handful of places I've eaten at since then compare; I could try calling the restaurant to find out if they'll give me the recipe
- Chicken Yassa - wowza, tried this Senegal (west African) dish at Sherwood Renaissance Faire earlier this month; the food vendor wasn't too keen about sharing the exact recipe with me
As far as desserts, by the end of summer, my goal is to make a Baklava Cheesecake, but first I'll have to make sure I'm happy with my Baklava recipe (which I've made twice, and each time, I've tweaked it).
- Nov 30, 2012
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Yeah, those are nice. I have a electric glass type. It's nice, but it's not the same as a good ol' open flame.
Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
- 51,742
- 7,306
- 136
Keep at it, you'll get there.
The one dish that's a work-in-progress is my Shrimp & Andouille Sausage Etouffee. I've already made it 3 times, and I'd like to think I'm getting close to nailing it (it'll probably take me 2-3 more attempts).
Two dishes I'll try making making in the next couple of months, but haven't started the recipe research/reading reviews process yet:
- Chicken Makhani (Indian Butter Chicken) - the best restaurant place I've eaten this dish was in South Dakota (in 2015), and none of the handful of places I've eaten at since then compare; I could try calling the restaurant to find out if they'll give me the recipe
- Chicken Yassa - wowza, tried this Senegal (west African) dish at Sherwood Renaissance Faire earlier this month; the food vendor wasn't too keen about sharing the exact recipe with me
As far as desserts, by the end of summer, my goal is to make a Baklava Cheesecake, but first I'll have to make sure I'm happy with my Baklava recipe (which I've made twice, and each time, I've tweaked it).
Thanks for the vote of confidence! Yeah, I usually go through a lot of iterations before locking down a final recipe, although both Indian food & Thai food are particularly challenging for me because I have excellent restaurants for each within driving distance and it has proven EXTREMELY difficult to replicate the level of quality they offer. It's hard on my family too because I'll get obsessed with a recipe until I perfect it (which is why I've been trying to space out the Indian dishes, so that I don't overdo it)...my wife still has trouble eating steak because I made it every day for two weeks straight until I nailed it. Upshot is I have a locked-in, finalized, awesome recipe, downside is it's years later and everyone is still reminded of the steak overdose weeks
I know what you mean with the butter chicken...there's a place locally that makes an incredible Thai yellow curry that is unlike anything I've ever had...best I've gotten is maybe 80% close to it, which is worthless haha. It's just not even in the same ballpark. And all of the other ones I've tried at other restaurants are just...mediocre. It's literally the difference between me liking the dish & not, that's how good it is, so nailing a copycat down is super-important because it needs to be juuuuuuust right to be awesome.
I'm partly driven by the fun of trying new recipes, and partly by trying to build up my personal inventory of really, really excellent recipes, like foodie-level recipes. Sometimes it boils down to something incredibly simple...my master pancake recipe is just Bisquick, sour cream, milk, and eggs. That's it. Best pancakes ever...but took me years to narrow down to, haha. At some point, I'd like to have a personal recipe index of maybe a full month's worth of breakfast, lunch, dinners, drinks, snacks, and desserts, enough to cook all the time at home without enough variety that you rotate through flavors without getting bored or sick of them. It's a challenge to find really amazing recipes that are truly worth including, however!
Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
- 51,742
- 7,306
- 136
I've never been a fan of gas. Every real cook swears by it, but man...I like induction. I have a 575F Nuwave induction hotplate & it's just awesome.
WelshBloke
Lifer
- Jan 12, 2005
- 33,173
- 11,350
- 136
I've got a great recipe for that, I'll dig it out for you later. You have to cook the chicken in the oven, then make the sauce separately then combine the lot later.
Sent from my SM-G935F using Tapatalk
ImpulsE69
Lifer
- Jan 8, 2010
- 14,946
- 1,077
- 126
I would like that recipe too when you get around to it please
We've been doing a lot of learning how to cook new foods. Tomorrow is Flank Steak Pho. Made it one other time and it was delicious.
Also become quite fond of chicken shawarma. Took a bit to find some of the ingredients though.
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
WelshBloke
Lifer
- Jan 12, 2005
- 33,173
- 11,350
- 136
I've got a great recipe for that, I'll dig it out for you later. You have to cook the chicken in the oven, then make the sauce separately then combine the lot later.
Sent from my SM-G935F using Tapatalk
Kaido
Elite Member & Kitchen Overlord
- Feb 14, 2004
- 51,742
- 7,306
- 136
One of my culinary friends stayed in Saudi Arabia for awhile & came home and made us chicken shawarma (this was long before the Avengers movie, so I had it BEFORE IT WAS COOL! ahahaha). Blew. my. mind.
Anubis
No Lifer
In the US it's typically called hamburger meat or ground beef. Apparently "Down East" is the easternmost portion of coastal Maine. I've got a friend who is a chef and he moved up to New Hampshire and was told to make chop suey which seems to have a totally different meaning up there. New England is a little different.
wait what did he think it was? this is the only thing ive ever heard of called chop suey - i could be biased as i grew up in down east Maine LOL
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
Chicken shawarma is awesome. Here in Toronto we have access to food from every corner of the planet.
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
wait what did he think it was? this is the only thing ive ever heard of called chop suey - i could be biased as i grew up in down east Maine LOL
Chop sue is an American dish. Mixed scrap :awe:
Anubis
No Lifer
its pasta with meat and cheese and some veggies, whats not to like? great when its cold out and was a staple of school lunch for me growing up
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
https://en.m.wikipedia.org/wiki/Chop_suey
Are you saying chop sue is different than chop suey? Interesting.
WelshBloke
Lifer
- Jan 12, 2005
- 33,173
- 11,350
- 136
Anubis
No Lifer
https://en.wikipedia.org/wiki/American_chop_suey
none of these are strange to most of us in parts of the US but i can see why someone not from here would find them odd
https://en.wikipedia.org/wiki/List_of_regional_dishes_of_the_United_States
sdifox
No Lifer
- Sep 30, 2005
- 100,491
- 17,955
- 126
So bizarre that the chop suey I know of is also American. I guess this is similar concept. Left over combined.
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