#chilli potato

[jallyysstuff]

Falling in Love with Every Bite, My Favorite Foods and Their Stories

My taste buds love to travel! From crispy Pani Puri to cheesy Pizza, flavorful Biryani, spicy Chilli Potatoes, and street-style Momos, every dish tells a story. What’s your go-to comfort food? Comment below! 😋🍽️ #FoodLover #FoodieLife #WorldFlavors

Daily writing promptWhat are your favorite types of foods?View all responses When someone asks me what my favorite food is, it feels like riding a roller coaster. One day, I might be craving Chinese, and the next, I’m in the mood for Mughlai, just like most people. My taste buds love to wander from Italian to Mexican. Food has always been the love of my life, whether it’s a quick snack or a full…

[buffetlicious]

I tried the ala carte 9-pcs Spicy Chicken McNuggets (S$7.80) from McDonald’s Singapore last week. These fried chicken nuggets are zinged up with cayenne pepper and chilli powder, so you get a subtle kick of heat. Dipping them into the curry sauce make them even nicer. Like the above burgers, this one is also available for a limited time only, so hurry, go try them before they are taken off the menu.

Mum had the Extra Value Meal of Filet-O-Fish (S$5.50) with the default medium French fries and a small drink. Actually, she only wanted the burger itself but I got her the set meal as it is more worth the money.

The Yubari Melon soft serve is also back for a limited time. Bought the Yubari Melon Cone (S$1.20) and eat it as I made my way to the supermarket at the basement level. The melon flavour is fragrant and the vanilla-based soft serve creamy though a tad sweet for me.

Mum said she craves some ice cream so I bought her back to McDonald’s and bought both the Yubari Melon Twist Cone and Yubari Melon Cone (S$1.20 each). I wouldn't normally buy the twist cone version but it is just for the camera. :D

Selected images courtesy of McDonald’s Singapore.

[petermorwood]

Saturday was a lovely sunny day, so we fired up the BBQ.

These are bacon chops on the bone from Andarl Farm in Co Mayo. Each is the size of my hand from wrist to extended fingertips.

Accompanied by @dduane​’s version of Zeughauskeller potato salad and a slug of BBQ sauce from Mic’s Chilli, they are delicious.

Potato salad recipe under the cut.

Potato Salad a la Zeughauskeller

Serves 4 as Side.

The Zeughauskeller (http://www.zeughauskeller.ch), located in the heart of Zurich, Switzerland, successfully straddles a very difficult divide between "tourist destination" and "locals' hangout".  Once the cantonal armory, it now serves as a restaurant happily positioned just off one of the world's great shopping streets, the Bahnhofstrasse, and right by the busy Paradeplatz tram junction.   Tourists probably know it best as the place with menus in nine languages -- a haven of big beer mugs and a wide spectrum of sausages, grills and Swiss specialties. Locals usually know it best as the kind of place where, when the furor of lunch dies down, you can sit and have a beer or a wine with a friend and gossip the afternoon away.  But members of both groups may well know it for its potato salad.

Though this recipe does contain mayonnaise, it doesn't need as much as some, since the mayo gets thickening assistance from the potatoes' own starch, drawn out of them by a dousing with boiling stock.  The restaurant goes through approximately twenty tons of this potato salad each year.  

The Zeughauskeller's boss was kind enough to give us the recipe some years back...so here it is.  This is an adaptation of the original, as most of us do not normally want to deal with twenty kilograms of potatoes at once.

3-3/4 lb Mealy potatoes

1 c beef stock

1 c chicken stock

1 small onion

1/2 oz fresh parsley

Salad dressing

1/2 c Mayonnaise, fresh if possible

1/4 c Brown or yellow mustard, as you prefer  (more if desired)

(Because this preparation involves a prolonged session at room temperature while the stock and potatoes come into equilibrium, special attention must be given to making sure that the pots and pans involved are scrupulously clean. I normally freshly wash my pots and then scald them out with boiling water.)

Peel the potatoes and cut them into chunks -- quartering them seems to work well with smaller potatoes: if you have big ones, it probably makes more sense to chop them into eighths.

Cook in boiling salted water until "almost ready". (This is obviously very subjective: I go for the equivalent of "al dente".)  Drain, trying to retain in the pan any starch that has come off the potatoes while boiling: but get rid of as much as possible of the water. Bring the stocks to boiling and pour them over the potatoes. Allow the potatoes to rest in the  stock for 45 minutes.

Finely chop the parsley and onion:  add them to the mixture and toss them together, letting them sit for five or ten minutes further to bring out the flavor.  Then mix in the dressing.

Serve faintly warm.

[bitchfitch]

I know it's more my vibe to post extremely unhelpful recipes but I'm proud of how this one looks

[askwhatsforlunch]

Kūmara and Beef Shepherd's Pie

Whilst the days are still sunny, they are quite chill; and the nights are even chillier. This hearty Kūmara and Beef Shepherd's Pie thus makes an excellent, warming Sunday dinner, rather like a proper hug! Have a good one!

Ingredients (serves 4):

2 tablespoons unsalted butter

1 tablespoon olive oil

540 grams/1.20 pound beef chuck

1/4 cup plain flour

1 small onion

1 large garlic clove, minced

1 large red Bell Pepper, rinsed

1 teaspoon dried sage

1/2 teaspoon ground chilli

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/2 cup good red wine (such as a Bordeaux or Pinot Noir)

1 cup water

2 large kūmara or sweet potatoes

1 heaped teaspoon coarse sea salt

1/2 tablespoon demerara sugar

1 tablespoon pure (Grade A) Canadian Maple Syrup

2 tablespoons unsalted butter

1/2 tablespoon demerara sugar

1/4 cup double cream

Peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

In a large pot or Dutch oven, melt butter with olive oil over a high flame.

Cut beef chuck into large chunks.

Spoon flour in a shallow plate, and dredge beef chuck pieces, coating them well and shaking off excess flour.

Once the butter is foaming, add floured beef chuck pieces and brown well, on all sides. Transfer browned beef chuck pieces to a plate to rest; set aside.

Peel and finely chop onion, and stir into the Dutch oven. Reduce heat to medium-high. Stir in garlic; cook, 1 minute more.

Finely chop red Bell Pepper, and add to the pot. Cook, a couple of minutes.

Season with dried sage and ground chilli. Then, season with fleur de sel and black pepper.

Sprinkle in remaining flour, and cook out, 1 minute.

Deglaze with Bordeaux wine, stirring well to loosen brown bits. Then, stir in water. Bring to the boil.

Once boiling, reduce heat to medium, cover with a lid, and simmer, at least 45 minutes until the meat is juicy and tender, and the sauce has thickened. Remove from the heat and let cool completely.

Meanwhile, peel and cube kūmara, and add to a large pot. Add coarse sea salt. Cover with water, and bring to the boil over medium-high heat. Once boiling, cook, about 20 minutes until tender.

Once the beef has cooled enough, cut into very thin slices, and return to the pot, coating in the sauce. Add demerara sugar and Maple Syrup. Give a good stir.

Lightly oil a baking tin with olive oil, and spoon beef stew mixture in, levelling well with a spatula. Set aside.

Preheat oven to 200°C/395°F.

Drain kūmara, and return them to the pot. First, mash them thoroughly with a potato masher and stir in half of the butter, until melted. Then, process using a hand-held blender, so the mixture is very smooth. Energetically stir in remaining butter, demerara sugar and double cream with a wooden spoon, until perfectly blended and sugar and butter are melted.

Spoon kūmara mash on top of the beef mixture, levelling into an even layer with a spatula.

Place tin in the middle of the hot oven, and bake, at 200°C/395°F, for 30 to 35 minutes.

Serve Kūmara and Beef Shepherd's Pie, with a glass of Bordeaux or Waiheke Island Pinot Noir.

[mushroomgothic]

achievement unlocked: make the best soup of your life (so far)

[tired-smartass]

Sometimes you cook something and it body slams you to when you were 7 and your mouth burns with old memories and soice

[sga-owns-my-soul]

oh my god i made chilli for dinner and i had to improvise on the spices and it turned out SO GOOD and i'm so PROUD of myself AHHHHH

[metamatar]

beautiful but unfortunately only a 7/10 was not spicy enough for honey chilli potato

[5mind]

((man....im dumb of ass fr ,, somehow i never really noticed theres this burmese minimart right at the train station i usually go to because i simply did not pass through that specific section of the station

[boyjoan]

attention!

[buffetlicious]

Mum said she wasn’t hungry so she just watch me eating my All Day Special (S$17.90) at Astons Specialities. The plate came with a piece of grilled chicken which you select from one of the seven available flavours. I chose the fiery chicken flavour which incidentally isn’t as spicy as it was meant to be. Also comes with six Vienna sausages and scrambled egg plus you get to choose two side dishes to go along. I opted for the house salad and potato wedges.

[the-things-i-put-in-my-mouth]

Garlic chilli chicken tikka, pilau rice, saag aloo, Bombay potato, onion bhaji…..

[ladymetroland]

God according to my allergy test i have soooo many allergies and it cuts out like 90% of my diet

[askwhatsforlunch]

Herby Lamb Curry with Aubergine and Potatoes

This fragrant Herby Lamb Curry with Aubergine and Potatoes is both hearty and light enough, making it a deliciously more-ish dinner to tuck into on these chillier Summer nights! Happy Wednesday!

Ingredients (serves 2):

4 medium Garden Potatoes 

1 teaspoon coarse sea salt

4 tablespoons olive oil

1 teaspoon Graines à Roussir 

2 thick slices (about 420 grams/ounces total) lamb leg

1 large aubergine, rinsed

1 large carrots

1 onion

1/3 hot chilli pepper

1 large garlic clove, minced

a bunch Garden Cilantro 

half a dozen large leaves fresh mint

2 teaspoons ground turmeric

1 teaspoon Garam Masala

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon demerara sugar

a few sprigs Garden Cilantro

a few mint leaves

Rinse and peel Garden Potatoes and place them in a large saucepan. Add coarse sea salt and cover with water. Bring to the boil over medium-high heat, and cook, about 15 minutes.

Meanwhile, heat half of the olive oil in a large, deep skillet or pot over medium-high heat. Add Graines à Roussir; fry, 1 minute. Add lamb leg pieces, and brown thoroughly, about 3 to 4 minutes on each side. When well-browned, transfer lamb pieces to a plate, set aside.

Cube aubergine, and stir into the skillet, coating in lamb fat and olive oil. Cover with a lid, and cook, a couple of minutes.

Peel and slice carrot. Finely chop onion.

When aubergine has just softened and browned a bit, add remaining olive oil, and stir in sliced carrot and chopped onion. Cook, another couple of minutes.

Thinly slice chilli pepper, and stir into the skillet, along with minced garlic. Cook, 1 minute.

Finely chop Garden Cilantro and mint leaves, and stir into the skillet. Cook, a couple of minutes more.

Then, season with ground turmeric and Garam Masala.

Drain Potatoes, saving their cooking water, and stir them into the skillet, coating in herbs and spices.

Return lamb chunks to the skillet, seasoning them on both sides with fleur de sel and black pepper.

Finally, stir in 1 1/2 to 2 cups of the Potatoes cooking water, and bring to the boil. Reduce heat to medium-low, and simmer, at least an hour.

Just before serving, stir demerara sugar into the skillet, until completely dissolved.

Finely chop Garden Cilantro and mint leaves.

Serve Herby Lamb Curry with Aubergine and Potatoes hot, sprinkled with chopped Cilantro and mint.

[alatariel-gildaen]

I can't explain the joy and pride you feel as the parent of a neurodivergent child when they try a new food and like it 🥹💖