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Monday, October 26. 2015

Classics of British cuisine

There is roast beef, mutton chops, fish and chips, and steak and kidney pie, but #1 is this good comfort food. But who has these spices in the cabinet?





Posted by Bird Dog in Food and Drink at 17:14 | Comments (11) | Trackbacks (0)

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I think I have all but the garam masala. I am not one of those who tosses spices after a year or whatever they say. Many are still good after that time.
#1 linda s on 2015-10-26 19:41 (Reply)
Ha, ha. I see what you did there. Hot peppers came from the Americas, chicken tikka masala is new world cuisine.
#2 chuck on 2015-10-26 21:16 (Reply)
MMM. Got all those spices plus more. I cook Indian-ish fairly often. Some good tips in the video, but I like to do my chicken on the cooktop to give it more of a crust and deglaze the pan with white wine and whatnot. Kinda makes the sauce browner, but it adds flavor.

If you don't have $50 worth of spices in your cabinet, one inexpensive thing that's useful in Indian, Mexican, Hungarian dishes is curry paste. Even the inexpensive "Thai" brand tastes great and doesn't contain any dubious ingredients: red/green chili, garlic, lemongrass, ginger, salt, shallot, and kafir lime (my favorite), no fenugreek. It improves just about any sauce, soup, chili you add it to.
#3 forest on 2015-10-27 07:24 (Reply)
I have all of those spices and probably a few more nobody has heard of. I am an adventurous cook and have made my own from every continent and a few islands as well. I make my own garam masala and keep saffron in my stock.
#4 missred on 2015-10-27 07:44 (Reply)
I gotta know! What spices come from Antarctica?
#4.1 Capt. Craig (Link) on 2015-10-27 11:26 (Reply)
I meant cuisine from ALMOST every continent. Thanks for making me laugh at me!
#4.1.1 missred on 2015-10-27 12:25 (Reply)
My family grumble that we have more spices and exotic condiments (pickled ginger, coriander chutney, etc to pinch hit when I don't have time to run to store for fresh or when fresh has wilted or gone bad) than junk food in cupboard and fridge. But we devour a lot of good curries. Grew up in GB, prefer em to most bland Brit food, w poss exception of fish and chips.....
#5 Retriever on 2015-10-27 08:39 (Reply)
You don't need all the spices, just a jar of good quality Indian curry powder.
#6 Walt on 2015-10-27 09:08 (Reply)
Legend has it that chicken tikka masala was invented by a cook at an Indian restaurant in Edinburgh, Scotland, after a local complained that chicken tikka by itself needed sauce.

Story goes that original version was made with tomato soup!

I prefer butter chicken which is very similar (and authentic Indian) but a bit richer :-)
#7 jimt on 2015-10-27 12:25 (Reply)
Agree. Butter chicken is even better.
#7.1 forest on 2015-10-27 22:10 (Reply)
I used to make my Tikka Masala from scratch. Then I discovered Sharwood's cooking sauces - Tikka, Butter Chicken, Korma, and Jalfrezi. Very good and no effort for a great meal.
#8 eb knott on 2015-10-28 12:55 (Reply)

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