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The one food you'll eat. And eat. And eat.
- Thread starter tobefirst ⚽️
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I'm surprised this hasn't been mentioned, but biryani is one of those dishes you can eat and eat and eat forever. Though not region specific, it's a wonderful dish and there are so many methods of making it. I'm more surprised @Scepticalscribe didn't bring it up.
Actually, now that you mention it, I must admit that I love biryani.
Render your lamb fat next time alongside your olive oil. Absolutely fabulous.
I'm a sucker for the richness of fettuccine carbonara! Really thick organic cream, good quality parmesan and organic bacon, with lashings of freshly ground pepper. If I feel particularly decadent a fresh organic egg gets stirred through quickly and immediately before serving it. Yummy! 
I've never made it with fettucine. Usually the traditional spaghetti. Making it with rigatoni is quite nice, too. Though if I do make it with that, I usually make an addition to the recipe. I use cubed pancetta that I saute with the bacon. It offers more depth of flavor, plus it will get into the cavity of the rigatoni. Some rules can be broken, of course. They say the bechamel is the mother of all sauces. It makes a fantastic base to melt whatever cheese and herb you want into it. One must always cook with their heart. Having fun is important, too. Quite possibly why I prefer to watch err overhear Irish mystery dramas as I lard a large chunk of meat and concentrate not to slice my hand open.I'm a sucker for the richness of fettuccine carbonara! Really thick organic cream, good quality parmesan and organic bacon, with lashings of freshly ground pepper. If I feel particularly decadent a fresh organic egg gets stirred through quickly and immediately before serving it. Yummy!
I'll have to try your suggestion of using rigatoni and pancetta cubes as well, sounds delectable! A simple béchamel is so easy to make and can head off in a multitude of directions easily, you're right there!
There are many variations, but one of the keys is long grain rice.
Agreed, - good quality long grained rice is a must - but, while I love it, it is not a dish I cook; it is both labour extensive and very time consuming if one is to do it properly.
Perhaps someday an Asian friend might be able to show me a short-cut or two.
I'll keep it simple. Good quality smoked salmon. Preferably from Scotland.
I'm a sucker for the richness of fettuccine carbonara! Really thick organic cream, good quality parmesan and organic bacon, with lashings of freshly ground pepper. If I feel particularly decadent a fresh organic egg gets stirred through quickly and immediately before serving it. Yummy!
Sounds fantastic. Actually, reading your description makes one's mouth positively water with greedy anticipation.
Well made - that is, properly made - carbonara is a fantastic dish. Unfortunately, it is also a dish that is too easily ruined because people don't pay heed to the basics.
And, I agree: Pancetta, always.
I rarely use rigatoni, but yes, I have used both penne and fettuccine, and I always use pancetta, and not just with carbonara, but with any pasta dish that requires that particular flavour.
Not just that. I prefer the kind without nuts and other non-sense. Keep it simple.
Rice cooked with chicken/goat/lamb curry. Maybe some raw onions and a cut boiled egg on top.
If we're discussing healthy food, there's a nice upscale Indian place by work that does a multi green saag paneer that I feel healthy eats. Very flavorful. They also have a house dish of it mixed with grilled chicken pieces. Also some of the best chutneys I've had here and abroad.
Great place, busy and hard to get a seat if you didn't make a reservation days in advance.
That's weird. You don't like the texture or the flavor the nuts impart the rice? I can't do walnuts, but almonds, cashews, etc. are fine by me.
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Barilla may have been great one time long in the past, but it is not anymore. Barilla had a flavor profile change around 2006 and I stopped buying it since then.
Great place, busy and hard to get a seat if you didn't make a reservation days in advance.
That's weird. You don't like the texture or the flavor the nuts impart the rice? I can't do walnuts, but almonds, cashews, etc. are fine by me.
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Even with a cream sauce for a dish that's made with fettucine, I often opt for something else. If I'm not making the dough from scratch, the only brand I'll buy is DeCecco. Made on all brass, good roughing on the surface. Sauces and flavors adhere quite nicely. Garofalo is another very good import. Hard to find, though. Also, organic to boot.
Barilla may have been great one time long in the past, but it is not anymore. Barilla had a flavor profile change around 2006 and I stopped buying it since then.
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I'm not sure any Indian food, especially palak paneer, could be considered healthy. They're usually made with copious amounts of heavy cream, butter/ghee, and oil.
Palak/Saag can be really good... especially if they use a mix of mustard leaves, spinach, and collard greens. More often than not, restaurants tend to only use spinach, rendering the dish completely bland and uninspired.
Frankly, I strongly dislike North Indian and Kashmiri biryani. Garnishes like nuts, raisins, and dried fruit take away from the flavor of the meat and curry.
The best kind of biryanis are the Hyderabadi/Pakistani variations. Compared to the flavorless garbage from North India, Hyderabadi biryani typically has stronger flavors (and spices) because it takes several hours to properly slow cook it.
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Thanks for the share, will be looking for it at the local store. Is it easily available here in the US market.
Oh man, I love these. Also the matcha flavored Pocky are great too.
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100% agree. I love all Asian cuisines, especially Japanese, Korean, Chinese, Vietnamese, and Thai.
Compared to the stuff I regularly eat, especially lunches, it's healthier.
I would, on the other hand, say the desserts aren't very healthy. Except the shredded carrot... can't recall the name. Still cooked in sugar and butter. The method of soaking Indian sweets in honey seems to be a regional thing. You'll see it in North Africa, the Levant, Greece, and even some parts of Eastern Europe. It's far too rich for me. Also, I dislike honey, so there is that to consider. Indeed, which is why I scope this place out when I can and am in the mood. I would almost never touch mustard or collard greens in any other dishes.
I actually like the dried fruit, mainly the candies peel. It lends a sweetness to the savory. I know some people don't like it, but it's great to me.
Compared to the stuff I regularly eat, especially lunches, it's healthier.
Indeed, which is why I scope this place out when I can and am in the mood. I would almost never touch mustard or collard greens in any other dishes.
I actually like the dried fruit, mainly the candies peel. It lends a sweetness to the savory. I know some people don't like it, but it's great to me.
Actually, along with @Zenithal, I must say that I rather like dried fruit in a biryani.
And nobody has mentioned Kabuli biryani, which I have found to be quite delicious (if rather rich).
Anyway, biryanis aren't everyday eating; the dish is both time consuming and labour intensive, often taking the best part of two days to prepare. From what I could see, it is the sort of dish that tends to be prepared for feast days and celebrations. This is not something found on a table on a daily basis.
I was ecstatic to see them stocked at my local Target recently (they're Australian).
I daresay that home cooked Indian food is much different from the stuff one gets at a restaurant. Not to mention that there is no monolithic Indian food: it's quite diverse.