OT: The Food & Drinks Thread

[MXD]

Not that I'll attempt it anymore, but curiously... what sort of acid do you prefer when marinating the belly portion of beef?

Red Wine Vineagar.

 

[GoodKiwi]

Hanger or Ribsteak, depending on how I want to eat the thing.

My issue with rib steak was that most restaurants in Montreal serve it with too much of a fat cap around the edges. I guess they do a lousy job at trimming it to give an appearance of a larger steak.

 

[GoodKiwi]

Red Wine Vineagar.

Interesting...

Ever tried lime instead? Perhaps with some honey/molasses mixed in.

 

[MXD]

Interesting...

Ever tried lime instead? Perhaps with some honey/molasses mixed in.

I use Lime/Cumin/Garlic pretty much whenever I'm working with thin Top Sirloin.

I'd use Red Wine Vineagar as an acid for Flank, but it's something I rarely do. I put a hint of RWV in my marinade for the Hanger, but it's really just so I can have an acid.

 

[GoodKiwi]

I use Lime/Cumin/Garlic pretty much whenever I'm working with thin Top Sirloin.

Cumin? I'd shoot you on sight if you ever tried to put that on my beef steak.

That said, I like cumin a great deal, just on vegetables. It plays an important role in Indian cuisine that I cook 2-3 times per week on average. I just find it to be too strong to put on beef (not just singling cumin out here, I feel the same way about coriander seed for example).

 

[MXD]

Cumin? I'd shoot you on sight if you ever tried to put that on my beef steak.

That said, I like cumin a great deal, just on vegetables. It plays an important role in Indian cuisine that I cook 2-3 times per week on average. I just find it to be too strong to put on beef (not just singling cumin out here, I feel the same way about coriander seed for example).

Lime/Garlic/Cumin/Onion is pretty much the standard Cuban Adobo.

And it's odd because I use REALLY little Cumin whenever I'm doing some Indian food, mainly because it reminds me too much of mexican/latin-american cuisine.

 

[groovejuice]

Not that I'll attempt it anymore, but curiously... what sort of acid do you prefer when marinating the belly portion of beef?

I like red wine, or red wine vinegar. You could add garlic as well. Just make sure that you pat the steak dry. After that, I'm just a salt and pepper guy. I'll cook it over charcoal whenever possible.

 

[GoodKiwi]

Lime/Garlic/Cumin/Onion is pretty much the standard Cuban Adobo.

And it's odd because I use REALLY little Cumin whenever I'm doing some Indian food, mainly because it reminds me too much of mexican/latin-american cuisine.

I looked it up, and you're right, Cuban Adobo substitutes paprika for cumin more or less. I have never tried this variation of it personally, I've always used the Spanish version. Obviously, I no longer gravitate toward Caribbean or even American cuisine, since meat is dominant in it.

As to the origins of cumin...I believe (and don't quote me of it) that the spice itself comes from the Middle East.

Indian curries are not a recipe one can follow to a tee IMO. Myself, I use about equal parts of cumin to coriander seed, with less turmeric. But there's no right or wrong here, that's the beauty of curries (more so Indian than SE Asian IMO).

 

[GoodKiwi]

I like red wine, or red wine vinegar. You could add garlic as well. Just make sure that you pat the steak dry. After that, I'm just a salt and pepper guy. I'll cook it over charcoal whenever possible.

Interesting again... I must concede, I have never been a fan of vinegar (of any kind really, with possible exception of having to use rice wine vinegar when cooking Japanese).

I have always preferred to use citrus as much as possible instead. I find vinegars to be too sharp while providing almost nothing else in return. Just my take on it.

 

[Mrb1p]

Goodkiwi sounds like someone that has some meat eater ptsd

 

[GoodKiwi]

Goodkiwi sounds like someone that has some meat eater ptsd

You might be onto something here.


In all seriousness, I can talk food from every angle. I know food, it's one of my greatest passions in life (not so much consuming but preparation of it).

While I'm no longer a meat eater I still like to think I am able to prepare it.

It's the process I'm after when it comes to food. More so than the outcome.

 

[MXD]

Interesting again... I must concede, I have never been a fan of vinegar (of any kind really, with possible exception of having to use rice wine vinegar when cooking Japanese).

I have always preferred to use citrus as much as possible instead. I find vinegars to be too sharp while providing almost nothing else in return. Just my take on it.

I wasn't too, until I realized I was putting way too much.

 

[GoodKiwi]

I wasn't too, until I realized I was putting way too much.

Personal food nerd opinion: citric acid >>>> acetic acid

 

[Deebs]

You might be onto something here.


In all seriousness, I can talk food from every angle. I know food, it's one of my greatest passions in life (not so much consuming but preparation of it).

While I'm no longer a meat eater I still like to think I am able to prepare it.

It's the process I'm after when it comes to food. More so than the outcome.

What was your reason for moving away from eating delicious animals....medical issue?

 

[GoodKiwi]

What was your reason for moving away from eating delicious animals....medical issue?

Here's my original explanation - http://hfboards.mandatory.com/showpost.php?p=129796573&postcount=114

What caught me off guard was, that after first 2-3 weeks of constantly feeling hungry, I have never missed meat. Again, the last thing I want to do is to steer someone else on the 'righteous path', but this was shockingly easy for me to accomplish. More so, at this stage I'm certain that I will never go back to eating meat. Not out of spite to the industry, or anything alike, I just don't want to anymore.

 

[Deebs]

Here's my original explanation - http://hfboards.mandatory.com/showpost.php?p=129796573&postcount=114

What caught me off guard was, that after first 2-3 weeks of constantly feeling hungry, I have never missed meat. Again, the last thing I want to do is to steer someone else on the 'righteous path', but this was shockingly easy for me to accomplish. More so, at this stage I'm certain that I will never go back to eating meat. Not out of spite to the industry, or anything alike, I just don't want to anymore.

Indian food eh...love that stuff.

Is there a way to make a creamy curry sauce without cream/dairy? My wife is waiting for her results for celiac disease (which we don't think she is) but she struggles with dairy/gluten, that sort of thing. Can tolerate soy and coconut milk, but she misses not being able to eat creamy curry dishes.

Does well with biryani type dishes even though she doesn't like them.

Got anything like that in your bag of tricks?

 

[GoodKiwi]

Indian food eh...love that stuff.

Is there a way to make a creamy curry sauce without cream/dairy? My wife is waiting for her results for celiac disease (which we don't think she is) but she struggles with dairy/gluten, that sort of thing. Can tolerate soy and coconut milk, but she misses not being able to eat creamy curry dishes.

Does well with biryani type dishes even though she doesn't like them.

Got anything like that in your bag of tricks?

Coconut milk is used in South Indian curries. Those are closer to Thai curries than they are to Northern Indian (Punjabi) curries. So, if you want a creamy Indian curry it's pretty much your only choice. Almond/soy milk contains less sugar, so it does not reduce as well providing the "creaminess" you're after.

If you're down that path, I suggest you look into SE Asia curries as far as ingredients are concerned at least. Very similar in their body, they give you more accents via lemon grass, Huapli, etc.

As far as biryani goes... It is also a South Asian dish, but it is not curry based (at least not its authentic version, although you can add curry to it obviously). But it was first meant to be served rather dry, having rice as its staple.


P.S. I'm not an expert of Southern Indian cuisine as it's a lot more carnivorous than its Northern counterpart.


EDIT: Forgot one important point. You can use plain yogurt in your curries as well. There should be lactose-free varieties out there by now.

 

[Deebs]

Coconut milk is used in South Indian curries. Those are closer to Thai curries than they are to Northern Indian (Punjabi) curries. So, if you want a creamy Indian curry it's pretty much your only choice. Almond/soy milk contains less sugar, so it does not reduce as well providing the "creaminess" you're after.

If you're down that path, I suggest you look into SE Asia curries as far as ingredients are concerned at least. Very similar in their body, they give you more accents via lemon grass, Huapli, etc.

As far as biryani goes... It is also a South Asian dish, but it is not curry based (at least not its authentic version, although you can add curry to it obviously). But it was first meant to be served rather dry, having rice as its staple.


P.S. I'm not an expert of Southern Indian cuisine as it's a lot more carnivorous than its Northern counterpart.

Yeah, the biryani is authentic, or so we're told. The one dish we did find her was a korma which is made with coconut milk, and it was pretty decent, but we're trying to find more options. I eat pretty much anything, but it sucks for her because the options are quite limited.

Which is the spicier region, north or south? I love Vindaloo type dishes, but some of them push my heat limits. I ate a Phaal dish once and I thought I was going to die, lol.

I've been kind of hooked on Dosa's as well.

 

[GoodKiwi]

Yeah, the biryani is authentic, or so we're told. The one dish we did find her was a korma which is made with coconut milk, and it was pretty decent, but we're trying to find more options. I eat pretty much anything, but it sucks for her because the options are quite limited.

Which is the spicier region, north or south? I love Vindaloo type dishes, but some of them push my heat limits. I ate a Phaal dish once and I thought I was going to die, lol.

I've been kind of hooked on Dosa's as well.

Korma is actually Northern, it traces its roots to Turkey and Middle East. It is yogurt based, which is not common in Punjab as yogurt is mostly served on the side. Typically Punjabi curries are made of sauteed onions and tomatoes with spices added.

South is by far the region with more heat. The more South you go - the hotter it gets. Sri Lanka gets the crown as far that the region is concerned IMO. Northern India barely uses chilies believe it or not.

P.S. Korma does not constitute a curry by the way.

P.P.S. Try Phaal curry if you want heat. Wear a gas mask.

 

[Deebs]

Korma is actually Northern, it traces its roots to Turkey and Middle East. It is yogurt based, which is not common in Punjab as yogurt is mostly served on the side. Typically Punjabi curries are made of sauteed onions and tomatoes with spices added.

South is by far the region with more heat. The more South you go - the hotter it gets. Sri Lanka gets the crown as far that the region is concerned IMO. Northern India barely uses chilies believe it or not.

P.S. Korma does not constitute a curry by the way.

Good to know, thanks for the info.

 

[GoodKiwi]

Good to know, thanks for the info.

Any time.

P.S. Outside of Scorpion Butch I tasted in Trinidad, Phaal curry I had in Sri Lanka was the hottest food I've ever put in my mouth (authentic Phaal contains no less than 12 frsh chilles including Birdseye chili). Can't possibly have more than a few spoons of it, and that is only if you stuff them in your mouth quickly enough.

9.98/10

 

[DangerDave]

My issue with rib steak was that most restaurants in Montreal serve it with too much of a fat cap around the edges. I guess they do a lousy job at trimming it to give an appearance of a larger steak.

You don't want it trimmed. The fat gives it its flavor and keeps it juicy.

 

[GoodKiwi]

You don't want it trimmed. The fat gives it its flavor and keeps it juicy.

Yes you do want the outer ring to be trimmed somewhat. When it's an inch tick there's no possible way for it not to taste soft and nasty. There's no way to melt it down when thick like that without overcooking the meat.

 

[groovejuice]

Interesting again... I must concede, I have never been a fan of vinegar (of any kind really, with possible exception of having to use rice wine vinegar when cooking Japanese).

I have always preferred to use citrus as much as possible instead. I find vinegars to be too sharp while providing almost nothing else in return. Just my take on it.

Then by all means use red wine, or even sake.

 

[MXD]

What I actually like with curries is that, once you've experienced a bit, you can mostly put anything in.

And that's how I realized I really like peanut butter in my curries.