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/ck/ - Food & Cooking

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14425619 No.14425619 [Reply] [Original]

What's
> meat-based
> not too labour intensive to cook
> sweet
> not too spicy
> probably a curry?
> extra points if it can be eaten with naan bread, prawn crackers, or some other side.
I really like sweet crispy chilli beef curry (see pic related) but I cooked that three weeks ago (everyone in my family cooks once a week) and I don't think my family would be too receptive to me cooking the same thing in the same month.

Are there any other curries (or recipies that fit my criteria) that I can try? There must be loads, but are there any you can personally recommend?

>> No.14425629

chef john's spicy caramel chicken, yes theres 'spicy' in the name but its from jalapenos and cayenne pepper both of which you dont need to add

>> No.14425696

Buy hoisin sauce and make hoisin beef.

>> No.14426223

>>14425619
bulgogi beef has some brown sugar in it, easy to make, labour depends on other ingredients you choose to have with it
https://www.youtube.com/watch?v=3qBjL_HGvco

>> No.14427328

>>14425619
so do you all just make one giant meal then eat it throughout the week? or how does that work

>> No.14427398

You want a savory dish that is sweet?
You're American aren't you? Just can't eat food without added sugar.

>> No.14427426

Every point makes me more sure you want a super meaty stir fry my dude.

>> No.14427444

>>14427398
>You're American aren't you?
Wrong.

>> No.14427449

Breaded chicken and syrup?

>> No.14427456

>>14425619
>crispy chilli beef
Chinese
>curry
Indian
Was it Chinese curry sauce? That is not a curry. That is curry flavoured sauce. Doesn't even taste Indian because they add 5 spice.

>> No.14427464

>>14427456
I have the habit of calling pretty much anything that:
> has sauce
> served with rice
> comes from asia
curry.

>> No.14427465

>>14427444
Why do you want so much sugar with your meat?

>> No.14427467

>>14427464
Are Pandas Pakistani?

>> No.14427485

Chicken teriyaki.
Some kinda Thai coconut curry

>> No.14427487

>>14427464
and that's why you don't know any good recipes

>> No.14427488

>>14427464
I add curry powder to my baked beans. Nobody anywhere serves up a baked bean curry.

>> No.14427494

>>14427465
My family eats super healthy (like, one meat dish a week, two fish dishes, the rest are vegetarian) and we really don't have much sugar at all in our diets.

To compensate, when it's my turn to cook I tend to like salty/sweet dishes, as it provides some variety to the stuff we usually have.

Sugary food also tends to be more calorie dense from what I'm aware - my typical calorie intake each day is about 4,000 calories (before you ask, I'm on the lower end of healthy weight, I can count my ribs from 10ft in a mirror, and my lack of weight has been a concern in both my friends and family). My breakfasts alone are over 1,000 calories.

Vegetarian dishes are just fairly calorie light so I'm constantly hungry, I end up having to have about 4-6 pieces of toast after a meal to bring me to "full".

>> No.14427501

>>14427494
>My family eats super healthy
Give me some meat dishes with loads of sugar.

>> No.14427508

>>14427494
And the Rebbit troll comes out.

>> No.14427511

>>14427501
When I'm at home from uni, I cook once a week. This is a relatively new system, before it was just my parents cooking. If I didn't cook, our diet would be predominantly vegetarian, with a small amount of fish and very occasional meat. Overall very low sugar too.

I'm given the opportunity to cook, so I want to make a meal that is
> different to what we usually eat
> will actually fill me up, rather than leaving me hungry

>> No.14427515

>>14427508
?

>> No.14427528

>>14427511
Steak with pepper sauce, jacket potato and salad. No need for added sugar.

>> No.14427531

>>14427511
Rebbit.

>> No.14427535

>>14427528
desu I'd probably do it with chips (fries) as we have jacket potatoes every 2-3 days as part of lunch, and I can't remember a time in the last 6 months where my family served chips (fries) at a meal.

>> No.14427538

>>14427488
That actually sounds pretty damn good. I gotta try that, how much curry powder do you add?

>> No.14427543

>>14427488
If it's served on rice and comes from asia then I'd probably call it "baked bean curry" lol

>> No.14427553

>>14427538
Depends what curry powder you have and how hot it is. I go by Hot = half teaspoon. Mild = 1 teaspoon.

>> No.14427566

>>14427535
Steak and chips is a pub meal. Try sauteed potatoes with onion, garlic and peppers.

>> No.14427568

Just squirt some BBQ sauce on it

>> No.14427572

>>14427566
Nice, thanks for the tip. It's tiring having vegetarian meals constantly, even if it's cooked well I can't subsist on a meal being two halves of an aubergine.

>> No.14427590

>>14427572
I've only had aubergine once. It was meh. Wouldn't buy it or order it in a restaurant.
With the sauteed potatoes, add some lemon thyme if you can get hold of it. Sprinkle a few lemon thyme leaves on to of the sauteed potatoes. It's lovely.

>> No.14427594

>>14427590
It's called eggplant, retard

>> No.14427597

>>14425619
Sloppy joes.

>> No.14427610

>>14427594
Doesn't even look like an egg. Wrong shape and wrong colour. Are Americans for real or are they just a joke for the rest of the world to laugh at?

>> No.14427625

>>14427594
>>14427610
Unironically one of the main reasons why the US adopted the name "eggplant" was because:
> aubergine was difficult to spell
> the name sounded too foreign
> there won't be confusion in identifying it because people know what an egg looks like, so there's less to remember.

>> No.14427645

>>14427625
So Americans are thick as they are poorly educated (even though they pay for it), can't pronounce foreign words and think eggs are a weird shape and colour?
Enjoy your liberal education (if you can read this).

>> No.14427657

>>14427625
Even the round aubergines don't look like eggs. I guess you can't teach the dumb.

>> No.14427662

>>14427645
I take it you were required to pledge allegiance to a flag every day, and you genuinely and unironically think that the US is a nation without non-trivial faults?

>> No.14427687

>>14427662
>allegiance to a flag every day,
Borderline brainwashing. Although, if you live in that country, you obey the rules and laws.
>nation without non-trivial faults?
America has many, many faults. Nobody will deny that.

>> No.14427688

>>14425619
Ground beef or beef strips, brown them, cassonade, Worcestershire sauce, browned flour to thicken it all into sauce, broth/water, mix in carrots or broccoli (any kind of crunchy veggie that's good raw) last minute so they still got some crunch. Salt and pepper to taste. Eyeball the whole thing. Idk maybe put some citrus zest or something in there. Sesame seeds or ginger would do ok. Just figure it out as you do it.

>> No.14427699

>>14427625
I found myself using eggplant more and more cause people look at me like I'm some kind of nutcase when I say aubergine.

>> No.14427702

Can anybody here name a bird or reptile that lays a deep purple shiny egg?

>> No.14427703

>>14427688
Oh also just dash the Worcestershire sauce you don't gotta drench it.

>> No.14427707

>>14427699
If you eat that a lot, they were right.

>> No.14427711

>>14427703
>Worcestershire sauce
Dumberican forgot he added "Worcestershire" sauce in the first place.

>> No.14427715

>>14427707
I pick it up once in a while when it's in season. Also I'm french so I end up using the french words for stuff anyways if it's from a french dish.

>> No.14427720

>>14427711
I added that comment to elaborate on the fact that you didn't need much Worcestershire sauce you fucking moron. Of course I knew I'd put it up there already it's the fucking base you shitfuck.

>> No.14427723

>>14427715
It's available all year round in supermarkets. If you tell me it tastes better from a farmers market I will call you a liar.

>> No.14427739

>>14427723
We don't have big super markets that have consistent supply around here. There's always different stuff depending on the season.

>> No.14427745

>>14427720
>Worcestershire sauce
It's the base
Added some more just to make sure?
Get serious.

>> No.14427759

>>14427745
>Added some more just to make sure?
Didn't say add more you fucking illiterate. I specified, don't drench it, just dash.

>> No.14427762

>>14427739
Cooked aubergine whether fresh or from a supermarket tastes exactly the same.

>> No.14427773

>>14427762
Ok? And? What does that have to do with anything in my post?

>> No.14427775

>>14427759
If you're trying to flavor a meal, you need more than a dash.

>> No.14427782

>>14427775
Oh fuck I'm actually a fucking retard I'm thinking of HP sauce.

>> No.14427784

>>14427773
Just telling you aubergines taste the same all year round no matter why you buy them.

>> No.14427790

>>14427782
HP isn't strong enough to flavor a sauce. Too fruity.

>> No.14427793

>>14427784
And I'm telling you we don't have them where I live all year round. Our "supermarket" is the size of a corner store and has different things depending on the season and what the guy running it can afford.

>> No.14427800

>>14427790
HP is strong you retard it's like fucking molasses.

>> No.14427810

>>14427793
And I'm telling you that cooked aubergines taste the same wherever you get them from. Imagine not living near a supermarket. Are you brother to your dad?

>> No.14427815

>>14427800
You either haven't tasted molasses or haven't tasted HP. Stop trolling.

>> No.14427831

>>14427810
I know cooked aubergines taste the same you fucking retard. I don't give a shit. Imagine living in a congested cement shithole.

>> No.14427837

>>14427815
HP sauce is made out of molasses you moron.

>> No.14427850

>>14427831
I live in the country. Still got a supermarket near us.

>> No.14427856

>>14427837
So molasses taste exactly the same as a sauce with loads of other ingredients?
Dumberican.

>> No.14427857

>>14427850
I live in the far north.

>> No.14427876

>>14427856
HP sauce is basically molasses made with tomato then mixed with vinegar. Not like you would have any idea though. Also doubt that Americans even have HP sauce.

>> No.14427877

>>14427837
You left out the rest of the ingredients, Retard.

>> No.14427884

>>14427857
Move then. No wonder you're called Northern Monkeys.

>> No.14427892

>>14427876
You left out the other ingredients.

>> No.14427895

>>14425619
Oh man that looks like a big sloppa shit.

>> No.14427903

>>14427877
>>14427892
Yeah no shit you fucking illiterate that's why I said "basically". You expected me to provide you a detailed fucking recipe shithead?

>> No.14427904

>>14427876
Molasses is black treacle. HP sauce is not black treacle.

>> No.14427908

>>14427884
You are such a fucking insufferable faggot.

>> No.14427911

>>14427903
read>>14427904

>> No.14427915

>>14427904
You're an actual moron.

>> No.14427918

>>14427908
Who can go supermarket shopping every day of the week.

>> No.14427924

>>14427911

>> No.14427928

>>14427911
Black treacle is a molasses. All molasses is not black treacle.

>> No.14427931

>>14427915
Why are you on a cooking board when you have no idea what things are? American education is gonna be the downfall of your nation. But you probably want that, don't you?

>> No.14427936

>>14427928
Get educated. Don't comment on things you don't understand.

>> No.14427937

>>14427931
see >>14427915
You can keep trying but you won't be getting any more (You)s from me retard.

>> No.14427940
File: 1.59 MB, 325x235, 1477693677794.gif [View same] [iqdb] [saucenao] [google]
14427940

>>14425619
ITT: Americans getting BTFO

>> No.14427942

>>14427936
You're literally incorrect dipshit.

>> No.14427948

>>14427937
Good. You have no clue what you are on about.

>> No.14427956

>>14427937
(you). Isn't that a Rebbit thing?

>> No.14427961

>>14427942
Post your chef qualifications then, if you know more than me.

>> No.14428009

>>14427961
Post yours faggot.

>> No.14428021

>>14428009
So you have none and you're a silly child troll? Get a life.

>> No.14428031

>>14428021
So you have non and you're a silly child troll? Get a life.

>> No.14428067

>>14428021
gordon ramsay detected

>> No.14428075

>>14425619
stir fry meat
deglaze pan and make a sweet sauce
combine

wa la

>> No.14428151

Kecap sapi. Literally just beef stewed in sweet soya sauce. Kecap ayam is more common, though. That's the chicken one.

>> No.14428175

>>14428151
>soy
Stop.

>> No.14430389

>>14428175
No u

>> No.14430516

Thanks to those of you who have replied so far, A side effect of this thread is that I'm getting a pretty good list of meals together for when I get back to uni (of course I'll want to supplement it with other stuff too).

>> No.14430545

Mongolian beef

>> No.14430572

>>14426223
Came into the thread to suggest this.

>> No.14430588

>>14427494
>vegetarian
>healthy

>> No.14430593

>>14430588
They're both doctors so I assume they know what they're doing. As a family we've been steadily trending away from meat though, and I fucking love to eat meat.

>> No.14431536

>>14425619
Cincinnati chili, you just chuck everything in pot and boil until done.

>> No.14431558

Chicken in oyster sauce, use thighs. It is simple sweet, and savory. You basically fry up scallions, and ginger. Remove. Add chicken, and then oyster s as uce diluted in water and braise the chick, before letting it reduce or adding a slurry

>> No.14431559
File: 113 KB, 582x800, ChickenManchurainrecipe3.jpg [View same] [iqdb] [saucenao] [google]
14431559

>>14425619
Chicken Manchurian. Indo-Chinese so it's both sweet and as spicy as you want to make it.

>> No.14431744

Ground lamb mixed with mint, feta and cumin. Pressed on a skewer and grilled. Served with tzatziki, shredded cucumber and onion quick-pickle. Maybe grape tomato. Naan or Pita with a thin layer of apricot or orange marmalade.

Easy, and perfectly balanced.

>> No.14432066

>>14427494
Unless you are doing hard labor every day and are 6ft4 you aren't eating 4k calories daily while staying a skeletor. Learn to count.

>> No.14432084

>>14432066
I'm 200cm. I apparently have a ridiculously high "non excercise activity thermogenesis". I'm 77kg, and it's widely known amongst my friends and family that I eat unnatural amounts of food (such that they will typically double up on food before I visit).

>> No.14432480

>>14427494
Definitely Canadian.

>> No.14432491

https://sweetandsavorymeals.com/instant-pot-orange-chicken/

I made this the other night. Absolutely delicious. Very generous on the sauce amount so you can use up to an extra pound of chicken.

>> No.14432500
File: 483 KB, 1440x960, spicythaibasilchicken.jpg [View same] [iqdb] [saucenao] [google]
14432500

>>14425629
Additionally, his spicy basil chicken is also excellent, sweet, and can be made less spicy if desired.

>> No.14432516

>>14432480
Nope, we're British.

>> No.14432551

>>14432516
Canada is just Britain in North America

>> No.14432828
File: 2.62 MB, 4160x3120, 0720201749_HDR.jpg [View same] [iqdb] [saucenao] [google]
14432828

>>14425619
Vindaloo

We don't like spicy so I used paprika instead of chilis.