I’ve bought a new pot, red, beautiful and enameled. The old one I used to have was cracked. And my two cast Iron pots are not enameled.
So I ended up cleaning that cupboard & sorting pots and pans (not really what I planned to do today). And I have loads. Some from the bottom and back are really dirty & need a thorough clean.
I will have to decide which should go for keeping in the basement. For a single person the amount is ridicules & I’ve not even got to the lids on the top shelf 😱
@cooking
@Candelestine
I’m instaling my new pot by cooking a substantial amount of Bengal Chicken curry. My last batch was finished recently https://docs.google.com/document/d/1DssGI5u44wSguMGsqS1-VU-93IVZf19rn4SqyAsQS0M/edit
This is more like two chickens as I had 5 large frozen whole clubs.
Added a carrot and exchanged the yellow onion for red.
@Candelestine
Bulk food. Ready to heat up
Best result would be a grown hen or roaster, better and more flavorful and I don’t like the more or less factory produced ones, @[email protected]. is right about that, but home raised are hard to find in the shops. You’d have to know someone with a chicken coup.
Already time for the cinnamon and cardemum pods…
#Cooking
Sounds delicious. I love cooking large portions and freezing later. One of my favorites is kinda a bastard chicken cacciatore I got from food network ages ago, some fireman cooked it for all his buddies in the firehouse. So, huge portions if you follow the recipe as-written, which I don’t recommend unless you know a lot of firemen or something.
https://www.foodnetwork.com/recipes/keith-youngs-chicken-cacciatore-recipe-1946896
It’s good though, a fairly mild variation. I usually toast the tomato paste for some better depth, and serve mine with angel hair.