Garam masala would probably have cardamom in it, too. Not that that’s a bad thing, if you like it.
Thanks for the descriptions, buncome. I think I need a Thai fix soon.
Garam masala will work, but will give you a slightly different flavour. If you have a mortar and pestle, the best thing to do, if you hav cumin and corriander seeds, is to pout a few of each into a dry skillet or wok and roast them over a low heat, until they stqart releasing their aromas. Then use the mortar and pestle to grind them up, and add a pinch of tumeric.
Tonight for supper I made tilapia (pan-fried with lemon-pepper seasoning, hit with a bit of butter and lemon juice), jasmine rice (steamed) and salad.
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: well, as you can see, I get my mad culinary skillz from my mother, and am therefore completely ignorant of anything other than Milo, Vegemite and things that can be barbequed 
Nando’s doesn’t advertise much here. I haven’t seen any tv ads for them, but a friend says she has. When the Nando’s opened near us, they had a big sign painted on the windows while the renovations inside the shop were going on. I think there was one about having the biggest breasts in town? and the best thighs? It caught my attention at the time, but it was about 5 or 6 yrs ago now so I’m a bit hazy on the details.
It’s that wonderful time of year we call Thorri, so I’ll be eating pickled haggis, singed sheep’s heads and pressed ram’s testicles, to name but a fraction of the delicasies. By Odin, it’s good to be Icelandic! 
I concoted something last night out of what we had in, which wasn’t much. Browned some chicken with onions, garlic and fresh tarragon. Added the rest of the home-made chicken stock, left it to simmer while I cooked some rice. Then stirred the leftover half a tub of creme fraiche and more tarragon into the chicken, and tipped the rice into that, to make a sort of risotto type of thing. It was actually surprizingly nice.
Our groceries get delivered tonight though, so we shall have fajitas. They’re one of Crusoe’s favourites.
No - it’s good to be Icelandic when you’re besettur im Ameriku (spelling, I know) and only get to eat the good things, like lefsa and venar terta. No skata for me, thank you. 
That’s your loss, Ginger; all the more Skata for me. Are you seriously saying you don’t want a piece of this?
I’m another who often has a ready-made dinner from the supermarket. Tonight I’m either having lasagna (if there’s one in the fridge) or cooking steak and chips. I have managed to cook for myself before - I enjoyed Delia Smith’s One is Fun - but the past year or so, I’ve kept it very simple.
Once more, I am thankful to my forefathers for sailing to Canada. Even if it’s only twice a year, skata… no. There are no words.
Pressed WHAT? :eek:
::runs screaming from room::
For me it’s meatloaf, mashed potatoes and gravy, corn and a salad. Kind of boring but I think it’s very american.
Sheep’s heads
Sheep’s heads
Roly-poly sheep’s heads
Sheep’s heads
Sheep’s heads
Eat them up, yum!
I took a sheep’s head out to see a movie.
I didn’t have to pay
To get it in.
- Not anymore.
- Ehhh… not daily. But probably two or three times a month, which is still pretty often. It was one of those things I hadn’t made much of before, but reminded me of home. My grandmother is from Rogersville, NB, and she made them probably once a month.
So, just to feel a little slice of home, I, perhaps a touch over-enthusiastically, made them pretty regularly when I first became a housewife. Had a lot of time on my hands, so I cooked a lot. Made my own fresh homemade bread, too, just like my Nanny.
I’ve since learned the definition of temperance. But the husband and I got really fat, really fast when we first got married!
I’ve had to cut way back on the sweet stuff, and I try to make some old dishes with fat-free substitutions and lean meat, but you know… it’s just not the same. It’s like poutine without cheese curds and gravy - just fries. Bleh. 
Seeing as its the weekend, and I have a bit more time than normal to actually cook stuff, I’m planning to make a spicy salmon broth for dinner tonight, and profiteroles for dessert, although dessert isn’t ‘normally’ part of dinner. I’ll cook a chicken and leek quiche tomorrow for lunch, and probably have the leftovers for dinner.
It was one of your cuisine threads that prompted my most brief post.
My mother use to make this, and called it “buffalo.” I don’t know why.
9 9 9 is originally from Salto in northern Uruguay and when I’ve been a good boy she makes milanesas rellenas which are like ordinary milanesas but with the addition of layers of ham and cheese. Yummy.
In answer to the OP, we had tortilla español tonight.
First, let me say, as a Yank and a foodie, I have found this to be one the most entertaining and informative food threads ever! Kudos to the OP and all the posters!
Second, what are pepperdews? 