Christmas Tree 4711 Posted January 23, 2013 Share Posted January 23, 2013 Also wondering if slapping each chop with a splash of honey and ginger might be nice. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 23, 2013 Share Posted January 23, 2013 Stupid question Dry rub. Does this just mean putting say 1/2 tsp of each ingredient in a cup, mix it together and then sprinkle onto the chops? Yeah. Or yknow...you can also rub it in to the meat. Link to comment Share on other sites More sharing options...
The Fish 10793 Posted January 23, 2013 Share Posted January 23, 2013 Stupid question Dry rub. Does this just mean putting say 1/2 tsp of each ingredient in a cup, mix it together and then sprinkle onto the chops? Wouldn't that be a dry sprinkle? Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 23, 2013 Share Posted January 23, 2013 Link to comment Share on other sites More sharing options...
Dr Gloom 21861 Posted January 23, 2013 Share Posted January 23, 2013 Any recommendations on what I can do with my pork loin steaks? I have several defrosting and quite fancy them with a nice pasta sauce thingimybob. Or a medley of Mediterranean vegetables may be nice. Trying to avoid the very tempting chips and beans. Deep fry in lard with cheesy beans on the side for a nice light supper Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 23, 2013 Share Posted January 23, 2013 Deep fry in lard with cheesy beans on the side for a nice light supper Don't forget the four slices of bread and butter. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 23, 2013 Share Posted January 23, 2013 :lol: Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Marsala Sauce. Fist mentioned this yesterday and I have been having a look around for various recipes. Firstly, whats it like? My only experience fo this is probably an Indian chicken Tikka Marsala. Is a Marsala sauce just exactly the same? Secondly, a recipe for it in the silver spoon asks for 3 tbs of Marsala. Is Marsala the same as Garam Marsala? Finally some recipes ask for Marsal and others for Marsala wine. Is one better than the other? Link to comment Share on other sites More sharing options...
CleeToonFan 1 Posted January 24, 2013 Share Posted January 24, 2013 Is Italian Marsala the same as Glaswegian Tikka Masala you ask? One of the foodies will give a better answer but I think Marsala sauce is actually made from the wine, Garam Masala are Indian spices? So phonetics aside they're completely different. Why would an Italian cooking book ask for Indian spices?! Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Is Italian Marsala the same as Glaswegian Tikka Masala you ask? One of the foodies will give a better answer but I think Marsala sauce is actually made from the wine, Garam Masala are Indian spices? So phonetics aside they're completely different. Why would an Italian cooking book ask for Indian spices?! I refer you to my first recipe from the Silver Spoon, a curry! Link to comment Share on other sites More sharing options...
CleeToonFan 1 Posted January 24, 2013 Share Posted January 24, 2013 Wiki: ken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Wiki: ken marsala is a Franco-Italian dish made from chicken cutlets, mushrooms, and Marsala wine. The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. Interesting. I just really need one of the gourmets on here to describe the taste if they can. Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 24, 2013 Share Posted January 24, 2013 One of the foodies will give a better answer but I think Marsala sauce is actually made from the wine, Garam Masala are Indian spices? So phonetics aside they're completely different. Aye. http://en.wikipedia.org/wiki/Masala http://en.wikipedia.org/wiki/Marsala_wine CT, for all it refers to just "marsala" rather than "marsala wine", you'll notice that the Marsala Sauce recipe in the Silver Spoon requires that you "pour" the marsala into the dish. Ergo, liquid not powder. Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Aye. http://en.wikipedia.org/wiki/Masala http://en.wikipedia....ki/Marsala_wine CT, for all it refers to just "marsala" rather than "marsala wine", you'll notice that the Marsala Sauce recipe in the Silver Spoon requires that you "pour" the marsala into the dish. Ergo, liquid not powder. r i see And have you tasted a marsala dish? Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 24, 2013 Share Posted January 24, 2013 Marsala Sauce. Fist mentioned this yesterday and I have been having a look around for various recipes. Firstly, whats it like? My only experience fo this is probably an Indian chicken Tikka Marsala. Is a Marsala sauce just exactly the same? Completely and utterly different. Marsala is an italian desert wine (which is bloody lovely) that goes well in cream-based sauces. It makes a killer zabaglione too - had just that in a 100-year old italian restaurant in Milan. Far as I know masala is nothing in particular, just some made up word for an English curry creation. I conjured up a garlic and marsala chicken tagliatelle recipe based off a meal I had in an italian restaurant in this thread a long while back. Not putting it up again though, it features double cream and given the state of those scones I think you've had enough. Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Completely and utterly different. Marsala is an italian desert wine (which is bloody lovely) that goes well in cream-based sauces. It makes a killer zabaglione too - had just that in a 100-year old italian restaurant in Milan. Far as I know masala is nothing in particular, just some made up word for an English curry creation. I conjured up a garlic and marsala chicken tagliatelle recipe based off a meal I had in an italian restaurant in this thread a long while back. Not putting it up again though, it features double cream and given the state of those scones I think you've had enough. Good stuff. While looking for your other recipe I found this. Still swear by it? I swear by this recipe. I made it on a family holiday in Bruges and it went down a storm: Pasta in green pesto and cream sauce. - Serves 2 Ingredients:- Green pesto Single cream (300ml) One red pepper One onion Ham Paprika Pinch sugar Sage Tagliatelle Fry the onions until they've browned slightly, then add the peppers and fry for about 4 mins (I like the peppers to still be slightly crunchy & juicy). Add garlic, sage, sugar and paprika and fry for 2 minutes. Add a generous amount of pesto (about 2 big spoons should do) and stir in. Cook on a low temperature until the pasta is ready before adding the cream and ham. Heat until the cream simmers and then serve. Works well with creme fraiche too. Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 24, 2013 Share Posted January 24, 2013 Far as I know masala is nothing in particular, just some made up word for an English curry creation. Not entirely, the word itself just refers to any kind of spice mix in Indian subcontinent cuisine - hence garam masala, chaat masala etc. The use of the term in bastardised recipes like "chicken tikka masala" is a bit of a puzzler though (and, all piss-taking aside, I'm not surprised it confuses some people when it comes to cooking). I suppose it's because the sauce involved is based on a "masala + cream/other ingredients" mix. I conjured up a garlic and marsala chicken tagliatelle recipe based off a meal I had in an italian restaurant in this thread a long while back. Not putting it up again though, it features double cream and given the state of those scones I think you've had enough. CT food porn Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted January 24, 2013 Share Posted January 24, 2013 Haven't made that for ages but aye, dead easy quick tea. Although a good pancetta or parma ham would be better than bog standard old ham, but I was a student back then. Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 24, 2013 Share Posted January 24, 2013 CT food porn NB. The sauces contained therein aren't "clotted" either. Link to comment Share on other sites More sharing options...
Tooj 17 Posted January 24, 2013 Share Posted January 24, 2013 Tikka Marsala Link to comment Share on other sites More sharing options...
Dr Gloom 21861 Posted January 24, 2013 Share Posted January 24, 2013 Oh CT you do make me giggle Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 24, 2013 Share Posted January 24, 2013 Although a good pancetta or parma ham would be better than bog standard old ham, but I was a student back then. Really must get myself down to this place. Within 10 minutes' walk and I still haven't gone in nearly seven years of living around here. http://www.italianfoodexpress.co.uk/index.php?option=com_content&view=article&id=46&Itemid=54 Link to comment Share on other sites More sharing options...
Christmas Tree 4711 Posted January 24, 2013 Share Posted January 24, 2013 Ya na what it is Look how they come crawling out of the wood work once someone has explained the jist! None of yers knew! Link to comment Share on other sites More sharing options...
CleeToonFan 1 Posted January 24, 2013 Share Posted January 24, 2013 CT makes me feel better about myself even though I had two Korean ramen noodle boxes for tea last night . in the mood for making something new tonight but have no idea what . Link to comment Share on other sites More sharing options...
Meenzer 15449 Posted January 24, 2013 Share Posted January 24, 2013 CT makes me feel better about myself even though I had two Korean ramen noodle boxes for tea last night . in the mood for making something new tonight but have no idea what . "...so when the recipe asks for Iberian jamón, can I just use Korean ramen?" Link to comment Share on other sites More sharing options...
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