D
Yes, its a pretty perfect dish. According to my workings out it is 4g carb per serving and 24g fat
I like it just as the recipe says - with the paneer marinated and cooked til crispy then mixed in.
It’s always my favourite go to dish if we have a curry take out too.
I've never taken the weather into account when cooking food.Depending on the weather. If it’s windy I’ll mix the cheese in, if not I won’t.
Does xylitol have the same ‘cold’ effect as erythritol? I couldn’t use eryth initially because we had a dog, but I struggle still with the coldness and odd throat burn of erythritol.
I'm having this tomorrow:
https://www.bbc.com/food/recipes/spinach_paneer_41837
But Ghee instead of veg oil, and cheese will be added at the end, don't like it mixed in.
Good evening playmates.
Have any of my fellow IPers(, or otherwise) made this yet?
https://twosleevers.com/french-garl...8Ot3PLaeMLwjj0gSEi80HyuT2WsRHLpafnfHv7Qlo0Ghc
Allegedly, it also works well with pork. It looks very quick and easy.
Good evening playmates.
Have any of my fellow IPers(, or otherwise) made this yet?
https://twosleevers.com/french-garl...8Ot3PLaeMLwjj0gSEi80HyuT2WsRHLpafnfHv7Qlo0Ghc
Allegedly, it also works well with pork. It looks very quick and easy.
Nice, I do like paneer - will you be making your own?
Good morning folks. A combination of forgetfulness, arthritic pain and finding out that nothing in my wardrobe “sparked joy” when investigating the Marie Kondo folding method left me in no mood for posting last night. My clothes are now in a huge pile in the centre of one of the bedrooms, sulking about the lack of joy sparking. The sight of it reminds me of the Richard Dreyfuss mashed potato scene in the film Close Encounters of the Third Kind.
I was already on a real downer that the nearest Waitrose to me is 33 miles away (M&S is a mere 4.5 miles) and would have to rely on a combination of Morrisons and Tesco for the foreseeable future. “Sparks joy” indeed.
Anyhow;
An 1100hrs brunch of bacon, poached egg and tinned tomato at a cafe in town and a catch up with our daughter.
Dinner; Carne con chile a la Rick Stein styly followed a bit later by a chia pudding with blueberries.
I also defrosted a large bag of cooked chicken carcasses and bits and made a chicken soup for today in the pressure cooker as well as rendering down all the fat and skin to make some chicken fat - it makes a great flavour enhancer.
@ianpspurs my stomach is nervous for you and Julie. Thinking of you...
Welcome @Indie Cole !
I was very happy with my slow cooker version of the butter chicken that I can't remember who recommended to me. I was flying by the seat of my pants, but the chicken was perfectly tender and the sauce to die for. The mess in the kitchen and the number of pots and appliances used guarantee either that I have to buy an immersion blender, or that it will only be saved for special occasions. Mr ZF didn't rave but he didn't hate it either.
Goodnight everyone, stay tucked in tight-- I feel like the windows are going to blow out of this house!!
If we end up moving it will be purely for Julie. I am never likely to settle anywhere else but it is part of the Ts and Cs in my marriage vows - didn't think those through well enough bit like what LC actually entails when it becomes permanent.It’ll be a wrench to leave I’m sure, but being near the family/grandchildren will hopefully be compensation.
@Tipetoo neither of my local butchers has salt beef on hand and when asked told me if I ordered quite large quantities they would oblige if I paid up front. @Chook we have tried most supermarket's brisket and basically I find them inedible however we cook them. I have a youtube video of using an IP to make my own pastrami but none of the meat we can buy ever starts off looking remotely like what was used.Your local butcher should have corned (salt) beef on hand, either silverside or brisket.
Jewish (kosher) butcher shops should have as it is popular with them as well.
@Tipetoo neither of my local butchers has salt beef on hand and when asked told me if I ordered quite quantities they would oblige if I paid up front. @Chook we have tried most supermarket's brisket and basically I find them inedible however we cook them. I have a youtube video of using an IP to make my own pastrami but none of the meat we can buy ever starts off looking remotely like what was used.
We tried the Morrisons pre-spiced - I could'n even eat 1 slice but appreciate your info.Of all the shops we visit I prefer Morrison's brisket. Morrison's in Doncaster sell pre-spiced raw brisket which I like but Mr C is taking a walk on the wild side by developing his own spice blend.
If we end up moving it will be purely for Julie. I am never likely to settle anywhere else but it is part of the Ts and Cs in my marriage vows - didn't think those through well enough bit like what LC actually entails when it becomes permanent.
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