Two things I have eaten recently that I have instantly regretted.

First was "hotter than the sun" chicken wings from Bunny Jacksons in Manchester. My fucking make up was dripping off my face from the first taste. Pure pain it was. Nothing enjoyable about the little bastards. 

Second was these bloody things. I think my intestines may have fallen out of my bum bum. 

Why do i do this to myself? Anyone else like to torture themselves with stupidly spicy delicacies? 

 

11 hours ago, bolton_blondie said:

House of raja near bolton uni? I've got a hour and half to kill before my afternoon class. 

That’s the place. If you’ve never been you’re in for a treat. 

Anyone been to that Indian Street food drive through place? 

Imagine it's not spicy but this thread has reminded me of it. 

8 hours ago, stevieb said:

Anyone been to that Indian Street food drive through place? 

Imagine it's not spicy but this thread has reminded me of it. 

Any chance of giving a bit of location info?

2 hours ago, MickyD said:

Any chance of giving a bit of location info?

Calangute

11 hours ago, stevieb said:

Anyone been to that Indian Street food drive through place? 

Imagine it's not spicy but this thread has reminded me of it. 

Saw it for the first time the other day. Not sure what it does to be honest.

7 hours ago, MickyD said:

Any chance of giving a bit of location info?

Across the road from Remploy.

21 hours ago, stevieb said:

Anyone been to that Indian Street food drive through place? 

Imagine it's not spicy but this thread has reminded me of it. 

Yeah I like it. I’ve been for breakfast a few times😎

Mr Naga pickle from house of raja. Goodness me. One teaspoon in a curry is all you need. Bloody tasty stuff. 

2 hours ago, bolton_blondie said:

Mr Naga pickle from house of raja. Goodness me. One teaspoon in a curry is all you need. Bloody tasty stuff. 

Ooooft. That stuff is strong.

Ive got a jar

Mr naga is good stuff

Currently loving making my own curries

Recommend als kitchen on youtube

His 30 min curries are great

10 hours ago, bolton_blondie said:

Mr Naga pickle from house of raja. Goodness me. One teaspoon in a curry is all you need. Bloody tasty stuff. 

My Mr Moderator tip for stopping pictures appearing sideways on here is to edit the picture ever so slightly after taking it.

Just a slight resize will do and it usually saves it in the correct fasion.

Either that or take a screenshot of the picture and use that.

Not even Bill Gates knows the reason some pictures appear sideways but there is a solution to every problem even if in life we arent sure what's caused it.

~The gonch 2023~

I've got a little jar of Jamie Oliver madras curry paste, could i do this in the slow cooker if i just put all the stuff in and leave it to do till tonight??

25 minutes ago, Whitestar said:

I've got a little jar of Jamie Oliver madras curry paste, could i do this in the slow cooker if i just put all the stuff in and leave it to do till tonight??

Yeah absolutely, just stick in some chopped tomatoes, squeeze of tomato puree and a splash of water 

1 hour ago, Whitestar said:

I've got a little jar of Jamie Oliver madras curry paste, could i do this in the slow cooker if i just put all the stuff in and leave it to do till tonight??

What meat are you using?

 

53 minutes ago, wanderer1984 said:

What meat are you using?

 

Its in lads. Diced Pork, I'll review it later.

1 hour ago, Whitestar said:

Its in lads. Diced Pork, I'll review it later.

Keep a check on your pork. Depending on the cut, it may cook comparatively quickly and become chewy.

Did a pork shoulder yesterday for pulling- though we carved it in the end- that will happily stew away on low for hours.

2 hours ago, Tonge moor green jacket said:

Keep a check on your pork. Depending on the cut, it may cook comparatively quickly and become chewy.

Did a pork shoulder yesterday for pulling- though we carved it in the end- that will happily stew away on low for hours.

Ok ., just back from a few Doom Bars and even though the Ruby has not been served the pork is done perfectly.

Big shout out to the pork from Lidl, top drawer got a couple of big pork easy carve joints in for Christmas, every time we have had different porky bits from Lidl they haven't disappointed.

 

To be controversial I'm gonna say a pork steak Pi$$is on a sirloin for price and ease of cooking and taste all day long.

Curry review pending.

25 minutes ago, Whitestar said:

Ok ., just back from a few Doom Bars and even though the Ruby has not been served the pork is done perfectly.

Big shout out to the pork from Lidl, top drawer got a couple of big pork easy carve joints in for Christmas, every time we have had different porky bits from Lidl they haven't disappointed.

 

To be controversial I'm gonna say a pork steak Pi$$is on a sirloin for price and ease of cooking and taste all day long.

Curry review pending.

👍🏻

I've gone for slow cooked beef and ale stew tonight. Yorkshire puds and Roasts.

I reckon a properly done pork steak/chop is awesome. Especially on a bbq, with a bit of fat left on for self basting.

For some reason, we don't eat so much pork here compared to some other countries. 

6 minutes ago, Tonge moor green jacket said:

I reckon a properly done pork steak/chop is awesome. Especially on a bbq, with a bit of fat left on for self basting.

For some reason, we don't eat so much pork here compared to some other countries. 

Au contrea, think i mentioned this in a meaty thread before.

I did a job for a geezer who said he was working at a meat factory and got on about pork. Said in the uk we can't produce half of what we consume and most is imported from Holland or Denmark.

12 minutes ago, Whitestar said:

Au contrea, think i mentioned this in a meaty thread before.

I did a job for a geezer who said he was working at a meat factory and got on about pork. Said in the uk we can't produce half of what we consume and most is imported from Holland or Denmark.

Much of what we eat is in the form of sausages and bacon. The rest less so.

We like a good English brekky.

That's why we import a lot of the stuff we eat more of.

Done a bit of work with a local producer who at times couldn't meet demand for the above. Some of the other cuts remain afterwards.

Lovely shoulders end up nearly all being minced, when they are so versatile. 

I've just bought a couple of remaining joints- that's what I did last night.

Places lie Germany, who also eat sausages, eat a greater range of pork.

 

 

On 08/12/2023 at 23:36, Casino said:

Ive got a jar

Mr naga is good stuff

Currently loving making my own curries

Recommend als kitchen on youtube

His 30 min curries are great

That als kitchen is why I now have a kitchen with every spice known to man now. 

Yeah, ive got 16 in plastic pots and 4 still in packets as i ran out of pots

Jars of mango pickle, naga, garlic pickle, plus 2 big jars of garlic paste, ginger paste

But, i can knock up a belting curry in 45 minutes

Best of all, no watery sauces thanks to blending the onions

1 hour ago, Casino said:

Yeah, ive got 16 in plastic pots and 4 still in packets as i ran out of pots

Jars of mango pickle, naga, garlic pickle, plus 2 big jars of garlic paste, ginger paste

But, i can knock up a belting curry in 45 minutes

Best of all, no watery sauces thanks to blending the onions

I’m going to give one a try.

Made some chilli pickle last year, that was volcanic.

My brother used more of it, by adding a touch to soups etc as and when required.

Edited December 10, 20232 yr by Tonge moor green jacket