Don't have any but didn't need it with this. One hour in the pressure cooker and it was falling apart straining it out. Tossed the chunks into the pan and "shredded" with the strainer. A quick fry while thickening up the sauce in the pressure cooker, re-combine and stir.
These weren't terrible but there is too much. Needs to be cut in half. The rice helps immensely.
You should have stabbed them in the eye with your for... oh.
You're forgetting peanutbutter on you crackers.
). Apparently others thought it was better than pretty good because the double batch is one bowl away from being gone.
Skin and all is the way to go. I usually cut mine in half, give it a couple topping, and just pick it up and eat it. One half at a time. If I'm going toppingless, I just pick it up and eat it like an apple. I love potatoes.My first attempt to air fry a potato. I slathered it with olive oil and then salted and peppered it. Then I cooked it for 45 minutes at 390°, turning over half way through.
Then came butter, bacon, cheese, sour cream, and more salt and pepper. I always eat baked potatoes, skin and all, but wow, the crispiness of the skin was awesome!
There is not an emote on this page for the face I made, but it's pretty close to the one I made after seeing TBs last post. Something like
... I've never been big on Indian food though.
If I were to link it to any particular cuisine, I'd say it's more Thai than Indian, but I'm trying it for its anti-inflammatory properties to address my knee issues rather than for any "cuisine-y" association.There is not an emote on this page for the face I made, but it's pretty close to the one I made after seeing TBs last post. Something like
My wife recently picked up some green tea mochi. I love green tea. It does not make a good ice cream flavor.
My mom used to force us to eat canned spinach. I have grown to have a healthy, or perhaps unhealthy? disdain for the stuff. I'm not really into curry's in general either. I have to admit I am fairly "basic" in my tastes. Pasties, grilled slabs of meat, steamed buttered veggies, etc. My few exceptions being Mexican and Korean foods.If I were to link it to any particular cuisine, I'd say it's more Thai than Indian, but I'm trying it for its anti-inflammatory properties to address my knee issues rather than for any "cuisine-y" association.
As for the palak paneer...I mean...it's spinach and cheese. How can you have a problem with spinach and cheese?
I can appreciate having an aversion to things, particularly when it's linked to early memories. But that's the great thing about cooking--make what you like.
