If you like curry try this recipe.Who here plays with curry a bit?
I used to enjoy it quite a bit when I was over in Okinawa.
Chicken or pork that is breaded and placed on some white rice and some curry sauce poured over it. I like it fairly mild, like a 3 or 4 (basically right around tex-mex level of spice). Anyone else do this a decent amount and can give me a good sauce recipe? Yes I know there are a lot of recipes out there that I could choose from, wondering if anyone does a decent bit of this.
Well, it looks good, how was it?Little late in posting, but this was the fried turkey done this last Sunday.
We put a ladder around the pot, and rigged up a rope so it was easier to lower and raise the turkey in/out of the oil.
I will make this.Its delicious and easy.
Best turkey I've had in my life. So moist. So amazing. I don't know how I can personally ever make an oven turkey again!Well, it looks good, how was it?
Wait...what?Mashed potatoes + Sauerkraut = Awesome
Seriously, use like a whole stick of butter and 2 cloves of garlic for every ~2 lbs of potatoes that you boil. Mashed potato heaven. It's just all about having ridiculous amounts of butter and garlicJust so I keep a little potato cred, the best mashed potatoes I've ever made was made with a fuck ton of garlic confit, butter, oil from the confit, salt, and pepper.
My family is all German, and we did this a lot. Sausage or pork, then a pile of sauerkraut and a pile of mashed potatoes. As a kid I'd mix the sauerkraut with the potatoes and a lot of butter. Friend of mine who was born and raised in Germany said he thinks it is a regional thing somewhat, but I couldn't say.Wait...what?
I love mashed potatoes, and I love sauerkraut, but I've never even remotely thought of mixing them together.
Explain this witchery
My dinduHome grown baby reds with fresh green beans in water with some bacon drippings. Childhood.
He's right, and sauerkraut is basically the standard condiment/side dish with a shitload of german entrees. Cabbage, when fermented, keeps super well. It was easy to grow and fairly abundant in the area, so double win. To this day, I'll pick up a jar (because I don't do home fermentation aside from beer, really) and when I'm breaking it out to accompany a dish, the first fork-full goes straight down the gullet. Thanks german grandparents/father for raising me right.My family is all German, and we did this a lot. Sausage or pork, then a pile of sauerkraut and a pile of mashed potatoes. As a kid I'd mix the sauerkraut with the potatoes and a lot of butter. Friend of mine who was born and raised in Germany said he thinks it is a regional thing somewhat, but I couldn't say.