#chilli potato
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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…
#chilli potato#Chinese food#dailyprompt#dailyprompt-2061#favorite cuisine#favorite food#indian food#journal#lifestyle#momo#pizza
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Bought these two bags of Lay’s Extra Barbecue and Hot Chilli Squid flavour wavy potato chips. If you asked me what about the “Extra Barbecue” taste in there. Well, it tasted just like the normal smoky BBQ flavoured chips, nothing extra. Tearing open the Hot Chilli Squid chips, I can smell the umami flavours of the squid, coupled with the spicy profile when I bite into the potato chips. Between these two flavours, I preferred the latter for the flavours of the sea.
#Lay’s#Extra Barbecue#Hot Chilli Squid#Flavoured Chips#Wavy Potato Chips#Smoky#Spicy#Umami#Crispy#Titbit#Snack#Food#Buffetlicious
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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.
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I know it's more my vibe to post extremely unhelpful recipes but I'm proud of how this one looks
#thank good im not the one who has to do the dishes#Carrots: chop carrots add to pan over medium heat with a stick of butter brown sugar honey and chili powder cook until soft#Asparagus: add to pan with olive oil salt rice vinegar paprika pepper and and garlic powder cook until soft#potato: rub down in olive oil salt parsley and chilli stick in oven at 400 for however long#do the the potatoes first#steak: sear in cast iron pan with butter honey garlic powder and lemon juice. move onto broiler pan with lemon slices on top. cook in oven#with potatoes until the center hits 130f or higher#its not a Difficult meal but by god does it fuck
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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.
#Recipe#Food#Kūmara and Beef Shepherd's Pie#Kūmara and Beef Shepherd's Pie recipe#Shepherd's Pie#Shepherd's Pie recipe#Beef#Beef and Steak#Beef Chuck#Butter#Olive Oil#Flour#Onion#Sage#Chilli#Red Bell Pepper#Garden Bell Pepper#Garlic#Fleur de Sel#Black Pepper#Black Peppercorns#Bordeaux#Bordeaux Wine#Red Wine#Demerara Sugar#Maple Syrup#Kūmara#Sweet Potatoes#Double Cream#Casserole
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achievement unlocked: make the best soup of your life (so far)
#made it for dinner last night and it is even better today for lunch#it’s potato broccoli soup with onion and garlic and a couple eggs cracked in#it’s been chilly and rainy (aka perfect soup weather)
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Sometimes you cook something and it body slams you to when you were 7 and your mouth burns with old memories and soice
#desiblr#desi blog#desi teen#desi tag#i made honey chilli potato#and added too much spice#then 'fixed' it by adding other things#now it tastes exactly like the one i used to have as a kid#and also feels like I'm a kid with Zero spice tolerance
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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
#guys you don't understand#i'm such a bad cook#and i was so scared it wasn't gonna be good#it was so watery#i had it simmering on low for like. 25 minutes#it was only supposed to cook for 20 lmao#but it's SO good it's so flavourful#the meat is so tender and juicy#oh my god i actually wanna cry#i made mashed potatoes from scratch too#i'm so so so proud of myself holy shit#my family is ignoring me so i'm screaming about it here#you guys can ignore me too i just#wanna scream#im so proud of myself#and the best part#is my partner loves it#he's so happy i made him dinner and he said he 'fucks with this chilli'#anyways im gonna cry about chilli#ignore this#personal rambles#not stargate#cooking
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beautiful but unfortunately only a 7/10 was not spicy enough for honey chilli potato
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((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
#[ out of circuits ]#(( honestly just here for the chips tho#they got those bags of chips thats like 50% potato and 50% chilli flakes#i like nibbling on the lil flakes tbh#well ok maybe not that much flakes to potato ratio but its still way more flakes than a lotta 'spicy' chips on the shelves elsewheres
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attention!
#I COOKED DINNER AND I WANT TO TELL YOU ABOUT IT !!!#partridge family breakfast!!#but for dinner...#ok so. asparagus tips.....#delicioso. cooked in butter and thinly sliced garlic (casually boasting about my knife skills in case anyone fancies me for it(#and listen. i am a fish eater im very sorry i WANT to go vegan but i live with a fisherman.#so cod loin#cooked in a tin foil packet i.e. steamed#with lemon. chilli. and kaffir lime leaves#and then seared off in butter because if you dont know. the reason your food doesnt taste like restaurant food is because you aren't using#nearly enough butter#anyway baked potatoes also. crispy on the outside soft on the inside (armadillo)#<-(family joke)#potatoes were actually done on the barbequeu because its my dad's special interest#and that's dinner!!!
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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.
#McDonald’s#Spicy Chicken McNuggets#Yubari Melon Cone#Limited Time Promotion#Extra Value Meal#Filet-O-Fish#Cayenne Pepper#Chilli Powder#Tartar Sauce#Cheese#Buns#French Fries#Potato#Curry Sauce#Ice Cream#Soft Serve#Waffle Cone#Ice Green Tea#Dessert#Snack#Fast Food#Food#Buffetlicious
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Garlic chilli chicken tikka, pilau rice, saag aloo, Bombay potato, onion bhaji…..
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God according to my allergy test i have soooo many allergies and it cuts out like 90% of my diet
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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.
#Recipe#Food#Herby Lamb Curry with Aubergine and Potatoes#Herby Lamb Curry with Aubergine and Potato recipe#Herby Lamb Curry#Lamb Curry#Lamb Curry recipe#Lamb#Lamb Leg#Lamb Veal and Game#Olive Oil#Aubergine#Carrot#Onion#Chilli#Chilli Pepper#Chili Pepper#Garlic#Turmeric#Ground Turmeric#Garam Masala#Potatoes#Garden Potatoes#Cilantro#Fresh Cilantro#Mint#Fresh Mint#Fleur de Sel#Black Pepper#Black Peppercorns
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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 🥹💖
#when we first started weaning him he ate everything we put in front of him#then slowly but surely#he cut out quite literally everything except spaghetti hoops#and he's been slowly reintroducing things over the past 2 or 3 years#on top of simple things like peanut butter on toast#and cereal#and jacket potatoes#he'll now eat a rotation of 4 different evening meals!#pasta and lentils in tomato sauce#lentil dahl#vegetable pasty with brocolli#and as of tonight he'll eat a vegan chilli too!#i want to cry#I'm so proud 🥹💖
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