myPlanetGanja.com

i ate this last night

12 veggie samosas

4 pieces of spicy fish ( marinated for 24 hours before hand in spices) i was confused about the peas but i ate that too all in one sitting

and some home made pizza....

then i got stoned out of my head.. i was watching the football half way though i thought screw football and went to the garden and stared at the pants for ages...

Okay ~ we so need Indian Take-Away in Ecuador.

I wonder why it never caught on with the British here for so long raping for petroleum before they were tossed out?

Mamabudz wrote:Away in Ecuador.

Its the sunset that gives it away

wow how cool is it that i havn't logged on in months. yet im posting away?
i thought nic jack'n went out with hightop sneakers?:smoke:

i had a meat feast

chicken curry




fried mix of meats


some salad



rice and kebabs

All looks good and well yummy.................... apart from all the extra saturated fats.......

I love red-hot Karachi red style goat kari. One of my faves. Yummy!

~O~

Creamy Chicken Makhani on rice!

Mmmmm goat -- love chivo! We make "seco de chivo" here -- about as close as you can get to Indian food:
[image]http://laylita.com/recipes/wp-content/u ... 0chivo.JPG[/image]

Ingredients:

2 lb goat meat, with bones, cut in medium to large chunks

6 garlic cloves, crushed

1 tsp ground cumin

1 tsp dry oregano

2 cups chicha

2 tbs canola oil

2 tsp ground achiote

1 red onion, minced

1 bell pepper, minced

3 tomatoes,

1 aji or spicy pepper (red jalapeño or serrano)

½ bunch of cilantro

2 whole naranjillas, fresh or frozen or ½ cup naranjilla juice (from frozen pulp)

2 tbs grated panela or piloncillo

1 tsp all spice

2 tbs cilantro, finely chopped

Salt

Sides: Arroz amarillo, fried ripe plantains and avocado slices

Preparation:

1. Season the goat meat with garlic, cumin, oregano, salt and 1 cup of chicha or beer, let marinate for at least an hour.
2. Remove the meat from the marinade and save the marinade juice for later.
3. Heat the oil over high temperature in a large sauté pan and fry the meat until browned on each side.
4. Lower the heat to medium and add the minced onions, achiote and minced bell peppers, cook until the onions are soft, about 5 minutes.
5. Meanwhile blend the tomatoes, cilantro and hot peppers with the remaining cup of chicha and the naranjillas or naranjilla juice, strain and add the strained puree to the meat.
6. Add the saved marinade juices, the grated panela and all spice, bring to boil, lower the temperature and simmer until the meat is very tender and the sauce is thickened, about 2 -2 ½ hours.
7. Taste and add salt if needed, sprinkle with chopped cilantro and serve warm.
8. Serve with arroz amarillo or yellow rice, fried ripe plantains and avocado slices.

I've never had goat, but my mother says it's very good, not at all like lamb or mutton.

Mama, no tenemos chicha aqui. Y naranjillas, esta "orange"? En Puerto Rico la gente llamarse "china". Jugo de china, por ejemplo.

(Mi espanol no es bueno, pero estoy practicando.)

Seamaiden wrote:I've never had goat, but my mother says it's very good, not at all like lamb or mutton.

Mama, no tenemos chicha aqui. Y naranjillas, esta "orange"? En Puerto Rico la gente llamarse "china". Jugo de china, por ejemplo.

(Mi espanol no es bueno, pero estoy practicando.)

If you don;t have chicha you can use rum or beer -- or any of the interesting sour liquors coming in from Peru and Bolivia now (used for caipariscos)

Instead of the naranjilla you can use bitter orange or lime juice ...

And your espanol isjust fine -- as good as mine I seem to be better understood than when I irst got here (and boy was that a hoot!)

good on you dill!

hope that fast didnt kill ya...

fried some fish in my wok, i get this from the local halal butchers shop, they marinate it in chili masala ( mix) over night.. got it in a big slab.. cut them in slices the same size so they fry at the same time...

really spicy and yummy

that looks it dill!

killer crust as well...
how hot do you run your pan for that?

^ well ben

on my oven its just gas mark 1,2,3,4,5,6,7 so i just put it on the highest flame which on mine is 7

i shallow fry fish i never deep fry anything. disposing of the used cooking oil is a pain in the ass,

didnt think they were immersion fried,
but
i really know next to nothing about cooking meat.
i can follow a recipe well and generally do ok
but with meat i know there is alot of nuisance

sounds like a serious job
no looking away
3 minutes on one side
then one minute on the other id guess

mabe a bit longer
they were marinated and not so thin

just meant the looked like a million bucks!

would love to have a kitchen someday and get into a rythem at cooking
as is i keep it simple
cookstove and rice cooker

ive watched how quick you can put together an ethnic dish using a waulk and a few more ingredients that i keep around but ive never

i grind my own pepper
have several oils
and dont skimp on vinegar

so i can turn rice and veggies out real nice

but that fish looks fan fucking tastic!


probably doesnt take much to marinate that fish
but it must be nice knowing they did a great job and just yesterday

cant imagine how sweet it must be having kioshes and shops in the neighborhood

the way the states go built and our lives got layed out
eating well got pushed to the side for folks who dont have money
or all the time in the world

a friend foned me and asked me he wanted to come around for a smoke, i told him to pop into the butchers shop and get a small chicken which we will make when we get the munchies later on in the evenings... so we had chicken and roast potatoes and salad..