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[Iduno]

Yeah, the 10 to 15 minute cook time on chicken prevents it from being a viable food truck item. Most people don't expect to stand around that long in front of a food truck.

Yeah, you could possibly do a donair-type thing, or just a warming cabinet full of chicken like the Carne Asadas place here (grilled marinated chicken, so it's super moist).

I'm not joking, though. If I left a restaurant and someone offered me shwarma, I'd be reaching for my wallet.

[Dunamisdeos]

I made a hard-boiled egg by baking it in my oven and it came out pretty fine.

[Iduno]

I made a hard-boiled egg by baking it in my oven and it came out pretty fine.

I want to tell you that's not what words mean, but I've made "twice baked potato balls", where the second baking is in a deep fryer.

You need a big bowl to mix it all in, because nearly 50% of the finished product is potato.

[Dunamisdeos]

I made a hard-boiled egg by baking it in my oven and it came out pretty fine.

I want to tell you that's not what words mean, but I've made "twice baked potato balls", where the second baking is in a deep fryer.

You need a big bowl to mix it all in, because nearly 50% of the finished product is potato.

What do you call it when you make an egg, and its solid all the way through, but you didn't use water? Baked Eggses?

[Tingle]

Eggs have water in them... A block of dehydrated egg powder?
This mystery must be solved

[wierd]

Made some "Fauxjitas" for lunch today.

Brought frozen fajita meat in a bag, some corn tortillas, and the veggies to make them...

Brought them to work.  Since we cannot use skillets of any kind at work, I instead brought my industrial hot air gun. (I keep it clean and tidy, so it's fine)  Microwaved the veggies than hot-aired them to give them the carmelization they needed.

Worked out pretty good all things considered.  Still not real fajitas though.

[Yoink]

I have a sudden desire to add cinnamon to the salsa I've been eating, and then I came in here to talk about it and there have been at least two mentions of cinnamon in the last couple pages.
Wild.

[wierd]

Do you want salsa, or chutney?

Because it sounds like what you really want is chutney...

[Yoink]

Chutney ain't spicy, though! I want to have my cake and burn my asshole with it.

[wierd]

What's that? Not hot? Really now-- You must not eat enough indian food.
https://minimalistbaker.com/1-pot-spicy-mango-chutney/

Also.

https://www.foodnetwork.com/recipes/claire-robinson/spicy-cranberry-chutney-recipe-1922028

https://norecipes.com/green-chutney-recipe-coriander-chutney/

https://www.thespruceeats.com/spicy-lemon-chutney-2217725


There are plenty of spicy chutneys out there.

[Kagus]

"Chutney" is another one of those words that isn't nearly as specific as we might think it is, like curry or masala.

[Iduno]

What do you call it when you make an egg, and its solid all the way through, but you didn't use water? Baked Eggses?

Yeah, I had the same thing with the "once baked and once fried potatoes, with the same ingredients as a twice-baked potato." Although "I baked an egg in the shell, it was good" is shorter and more impressive.

Made some "Fauxjitas" for lunch today.

Brought frozen fajita meat in a bag, some corn tortillas, and the veggies to make them...

Brought them to work.  Since we cannot use skillets of any kind at work, I instead brought my industrial hot air gun. (I keep it clean and tidy, so it's fine)  Microwaved the veggies than hot-aired them to give them the carmelization they needed.

Worked out pretty good all things considered.  Still not real fajitas though.

I've also had good luck with re-heating fajita ingredients once they're cooked well.

"Chutney" is another one of those words that isn't nearly as specific as we might think it is, like curry or masala.

Yeah, but chutney is mostly Indian (and they like spice), where curry is a spice that gives its name to anything you put it in.


Edit: Yeah, just toss some cinnamon into that salsa, and report back. It sounds decent.

[Kagus]

Except a large number of curries don't even include curry leaves as an ingredient. The word "curry" just means "sauce", much like "salsa". And while a habanero salsa is indeed spicy, the marinara on a plate of spaghetti is also a salsa.

It's just that the words have different associations in English than they do in their native languages, because of the specific uses we've been exposed to.


And heck, most of what we ate in Hyderabad (which is reasonably southerly, and the rule of thumb is that the food gets spicier the farther south you go) didn't even register as hot for us, so while there was certainly a lot of spice (oh lord, was there ever... [Sounds of salivating]), there wasn't necessarily a lot of spicy...

[Arx]

Doesn't curry specifically refer to a sauce with yoghurt? I haven't heard the curry leaves one before, and I don't find their flavour strong enough to be defining for any dish. Maybe I just don't use enough...

Proper Indian chutneys can be fantastic. Also atchars, which are similar but formally distinct. They're also much easier to find than amchoor, which I've never actually seen in a shop despite having spent some time living in a city legendary for its Indian diaspora.

[Iduno]

Meriam-Webster defines curry as "to clean the coat of (an animal, such as a horse) with a currycomb." Clearly...

Except a large number of curries don't even include curry leaves as an ingredient. The word "curry" just means "sauce", much like "salsa". And while a habanero salsa is indeed spicy, the marinara on a plate of spaghetti is also a salsa.

Salsa is just sauce, but Curry is either from Old English for Cuisine, or Tamil (Kari) for charcoal. Neither of those tells anyone anything, so you have to go with the understood meaning as opposed to defined meaning.