EPTThe LiquidLegends Lounge - Page 1841
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AlterKot
Poland7525 Posts
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Ketara
United States15065 Posts
On February 20 2018 01:13 killerdog wrote: Anyone have experience with bulk preparing chicken for a few days worth of meals? Tried several different ways of prepping it before shoving the breast in the oven for 20 minutes, and it always ends up having this nasty aftertaste after a day in the fridge, even if i don't reheat it  Make chicken curry. Good for you, delicious, and will keep like two weeks. I'd routinely in Malaysia cook once a week and make enough curry for like 12 people. I am on my way back to USA. 3 days in Seoul first tho. Woo! | ||
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red_
United States8474 Posts
On February 20 2018 07:16 Redox wrote: I am surprised everyone uses an oven for their meat. I feel that takes so much time and energy. I just throw mine on a pan for less than 5 minutes and that's it. Convenience? Between prep, and cook time, and cleanup, I'd like never leave the kitchen if I cooked every meal as I'm going to eat it, even if pan fry/sear/grill top is faster(and I mean, there's no way your pan frying chicken in 5 minutes unless that's super cut up or incredibly thin cuts which means more prep time or more expense and more pieces have to be fried to make the same amount). I can throw several meals worth of chicken into a pan seasoned up with an oil base, set a timer, and be done with it. I feel like the oven is far less 'energy' in the sense of my personal effort level required. When I grill, pan sear, fry, whatever else a meat, I have to actually monitor it a little bit. | ||
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Redox
Germany24794 Posts
And I usually take the slightly smaller pieces, the filet. It is 6.80 instead of 6€/kg, that is worth it for me. With energy I was referring to electricity btw. | ||
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Numy
South Africa35471 Posts
On February 20 2018 07:16 Redox wrote: I am surprised everyone uses an oven for their meat. I feel that takes so much time and energy. I just throw mine on a pan for less than 5 minutes and that's it. I also do that for most stuff but if you cooking a full chicken then Oven just makes life so much easier. | ||
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zer0das
United States8519 Posts
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Holyflare
United Kingdom30774 Posts
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Ketara
United States15065 Posts
On February 21 2018 04:20 Holyflare wrote: Here I am cooking each meal individually every day. This brave man. More people need to learn the joy of curry. | ||
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Fildun
Netherlands4122 Posts
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Ketara
United States15065 Posts
A simple curry recipe is like... 1 box whatever premade curry paste you find at the store 250ml coconut milk 250ml coconut cream 250ml water 3T fish sauce (substitute with salt) 0.5 kg chicken 0.5 kg potato 1-3 large chili peppers (chopped, leave seeds in) 6-8 kaffir leaves (substitute with 6-8 bay leaves +1 small lime) You can multiply all this by however much you want depending on how big your pan is. I've done x4 on a recipe like this, it's just as easy to make. Step 1 - preboil potatoes. They don't have to be fully cooked because they will continue cooking in curry pot. 80-100% cooked. Step 2 - fry paste in giant pot with a small amount of oil. You want just enough oil so it won't burn, any more is making your curry unhealthier and not adding taste. It's ready as soon as it makes you start coughing, 10-30 seconds. Step 3 - add coconut milk and water and fish sauce. Wait until it starts bubbling, then add chicken. Wait until it starts bubbling again, then add everything else. Step 4 - start adjusting the taste. Depending on what kind of curry you want and what packet you managed to get at the store, you can adjust with the following things: Sweet - Palm Sugar (substitute with brown sugar) Bitter - Lime juice Salty - Fish sauce (substitute with salt) Spicy - Your favorite hot sauce Add peanut butter to make it more like a Thai Panang curry, Turmuric to make it more like a Thai Yellow curry, or Cinnamon to make it more like a Thai Mussamun curry. Add water if you fuck up and need a do over. Step 5 - keep stirring and tasting it till you feel like it's done. The longer you cook it the more the water will boil away and the thicker and stronger it will taste, but the less of it you'll have. Step 6 - rice cooker up some rice and eat that shit. Curry will keep in the fridge at least a week and rice cookers make cooking fresh rice every day brainless. Aside from the coconut milk which is a bit high in saturated fat, everything in there is healthy, and you can make a different kind every time so it doesn't get boring. You can control for the coconut milk saturated fat issue by limiting yourself to one serving per day, getting reduced fat coconut milk (they taste the same), and playing with how much you water it down. That's all off the top of my head, but I've done it a lot I think I have good memory. Somebody try this shit and report to us. | ||
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Blitzkrieg0
United States13132 Posts
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Ketara
United States15065 Posts
1 - it's not all that easy. 2 - chefs keep curry paste recipes secret and the ones I've seen on the internet aren't that great. I have some authentic Thai ones but either paid for them or was sworn to secrecy. 3 - it takes a longass time, so you want to make tons of it and keep it frozen, but when you're just learning how to do it you don't want to do that so there's a time investment in learning it. 4 - it's probably more expensive than buying premade paste. 5 - it requires a food processor AND a mortar and pestle, (or a mortar and pestle and being a badass), and people may not have those. If you do make your own paste it's a bit healthier and tastes a bit better, but even though I trained with chefs in Thailand to learn how, I still use premade paste unless I'm going out of my way to impress people. | ||
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zer0das
United States8519 Posts
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Ketara
United States15065 Posts
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Numy
South Africa35471 Posts
Anyway I got side tracked super hard there. If you live in an area with a lot of curry places there should normally be some stores that sell their own paste instead of generic mass produced ones. They are normally great. Thai curry is a bit different to Indian Curry though. Actually had Japanese curry for the first time a few months back. It's very earthy. edit: These Florida children break my heart, they are just too amazing. | ||
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Requizen
United States33802 Posts
![[image loading]](https://whc-cdn.games-workshop.com/wp-content/uploads/2018/02/Preview-Feb18-MorathiSnake3rtv.jpg) ![[image loading]](https://whc-cdn.games-workshop.com/wp-content/uploads/2018/02/AoSKhaine-Feb21-Image6c.jpg) Daaaang | ||
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iCanada
Canada10660 Posts
On one hand it's nice that I'm the one given my bosses shit to do while he's on holidays... on the other hand my phone rings every 5 minutes and i have twice as much work to do compared to normal. The 25th can't come soon enough. -_- | ||
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Alaric
France45622 Posts
I'm going to die internally in one hour or so, then I'll emerge, get stuff done, and try to go to sleep before midnight. Sick + late to bed + kept waking up because the body's natural response so stressing about missing my alarm clock was to make sure I'd be awake to hear it is a bad combo... | ||
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Requizen
United States33802 Posts
On February 22 2018 03:54 Alaric wrote: What are these, naga? And are you even playing all the armies you've collected up till now? I'm playing 2/3 armies I have now, planning on selling the third at some point. The big one is the crazy elf goddess of war, Morathi, and the rest are her firstborn warriors. So basically Naga, yeah, would be cool to even paint them like Azshara and Naga from WoW, lol. On February 22 2018 03:54 Alaric wrote: I'm going to die internally in one hour or so, then I'll emerge, get stuff done, and try to go to sleep before midnight. Sick + late to bed + kept waking up because the body's natural response so stressing about missing my alarm clock was to make sure I'd be awake to hear it is a bad combo... Yeah rest is important when you're sick hope you feel better! | ||
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zer0das
United States8519 Posts
On February 21 2018 19:36 Ketara wrote: The Thai chefs I worked with would make paste once a month only, spend a whole day on it, make giant amounts of it and then freeze it all. The problem with this is I use curry like 3-4 times a month maximum. More normally once or twice, and that usually lasts 3-4 days. So there's not much point in spending that much time on it. That's why I advocate for using premade stuff- unless you are used to eating curry every day, it seems pretty wasteful to make it fresh from a time perspective. Also this conversation made me realize my diet has westernized a lot since my mom died. I used to eat rice and curry like every day, and now it has been reduced to perhaps 1/4th as often. Realistically, probably more like 1/8th. And my curry sucks compared to the stuff my mom would make. I suppose I eat plain rice and vegetables more frequently than I used to, which offsets some of it. Get a new army Req! Who doesn't ever need a new army? | ||
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