Meat cooking observation 

I don't rate Woolies "sizzle steaks" for schnitzel (can be too tough) but is an often generously dated source of curry beef. Needs no trimming (so no wastage) and half the cutting is already done, which I appreciate when low on spoons. As is the case tonight.

Curry, health - 

So I have half a kilo of chopped "sizzle steak," a chopped, medium brown onion, a block of my frozen vegetable sauce (tomato, zucchini, aubergine, blended but with zucchini and aubergine chunks cooked in as a second stage,) garlic granules from the farm, Chardonnay, ginger, cumin, coriander seed (not herb,) sweet Hungarian-style paprika.

Brown onion, then meat in rice bran oil, get the burnt off the pan with Chardonnay, add S&P and other spices, with frozen block of sauce.

Curry, health - 

Disaster! Less than a cup of Basmati, and no bulk bag in bedroom. So Basmati and some generic long-grain white rice into the rice cooker.

This being a minimal spoons dinner. If I'd been any worse, I'd have used onion flakes, and not done the whole browning thing.


Curry, health - 

Still pouring sweat, and feeling quite feverish, despite temperature being around my baseline, but I know that you can ignore measurements when on high corticosteroid doses.

Disappointing that I won't be able to taste it due to tongue film - which even defeats hot chillis; I sweat, but taste nothing. But my partner will be able to taste it, and deserves something nice after an horrific day, her health-wise.

Curry, health - 

Don't be chronically sick folks, it sucks absolute donkeys.

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