I agree with you.
But I had a Reuben made with pulled pork one time. And while the name was wrong, that sandwich was amazing.
Oh, man, that does sound good. I’m gonna have to remember it for the next time I make pulled pork. Your version also had Russian dressing, rye bread, sauerkraut? Or was it more of a Rachel with coleslaw?
Could be. I know nothing of chutney. I think one was just soy sauce. Either way, the chicken was weird. Maybe more curry than I was expecting.
Dill in potato salad. Yuck
Raisins in coleslaw. Yuck
Celery in California Rolls. No thanks
On behalf of my wife: coconut on carrot cake. WTF?
(Raisins in anything. Disgusting garbage masquerading as something edible.)
Hmmm… I can’t really think of ever seeing soy sauce from Indian take out. Usually I get a green and a red chutney of some sort (usually a mint-coriander chutney and a sweet tamarind chutney. But there are all sorts. Mango chutney, coconut chutney, tomato chutney, etc.) But chicken tikka masala definitely has what I think you are describing as “curry” flavor to it. It’s a particularly creamy and mild curry, but it still has those Indian spices to it.
The simmer sauce I use is definitely spicy, but not so curry-y. Truth be told, I bailed on masala since I found Vindaloo.
See, the reason that shit is so wrong is that the avocados already do all that work of fatty smoothness. You don’t need another creamy ingredient in there, what’s the point?
The two key ingredients in guacamole are avocado and limon. Other flavors are just adjuncts to those key parts, and if they don’t bring anything to the party then what’s the point?
And the only reason lemon/lime juice is a key ingredient is that without that it’s just slices of avocado–which is completely fine. Plain avocado is just fine as plain avocado, but it’s not guacamole.
If you have Chrome, right click in the address bar where it says ‘Secure’. Find Javascript and click Always Block on This Site. Refresh the page. Should be past the paywall. Has worked for me for all the ‘popup blocking view’ paywalls.
If what you want is an egg mcmuffin, why are you ordering eggs benedict?
Salad with goat cheese or blue cheese crumbles on it. Shredded cheese I can push aside but that soft crap sticks to and ruins everything it touches. Inedible.
I also hate to bite into a deviled egg and find it has curry powder or something else disgusting in it.
Chicken Fried steak has white gravy not brown, not red, white. This is a non-negotiable feature.
Walnuts.
Why!!!
Also: See raisins.
Yeah, those are the two THIN condiments that make up the Holy Trinity of Indian takeout. The tamarind one is dark reddish-brown and nearly reminiscent of chocolate; still really good splashed on a piece of tandoori-ed whatever. Also for dipping a fritter or pakora.
The third is the onion relish, which is heavenly. I make a small bowl of it whenever I cook Indian even though I’m the only one who indulges. SO good I wonder why I don’t make it to serve with everything else.
Chop a medium onion, season with salt and a teaspoon each of paprika and cayenne (more or less cayenne depending on your heat tolerance). Squeeze a whole lemon over it. Stir, cover, and refrigerate for a few hours before dinner. Stir occasionally…the onion will sweat and give up its juices and the end result will be red onion bits In smooth fiery red liquid: the freckles of red pepper you had at the start will have dissolved.
Hey, walnuts MAKE the chocolate chip cookie.
Little Pianola and Little Banjo HATE nuts in cookies, so I haven’t baked a proper batch of tollhouse in years. Now that we have an empty nest, the Ukulele Lady is too healthy to eat more than one or two and I got pre onset diabetes.
I agree!
One of my pet peeves is when chocolate brownies or chocolate chip cookies are ruined by the addition of walnuts. Why the fuck would anyone do that?
Wha…??? The little ones are grown? What happened to time?
Totally off topic but I remember you biking your kids to school. That was, like, yesterday! P.S. My son is gonna be a father in September. WTF happened?
On topic: I don’t mind raisins in things. Except pasteles. Who puts raisins in pasteles? Crazy people, that’s who.
It makes me stabby when I think I am going to get goulash to eat and instead wind up with a chili-macaroni or tomato-macaroni mixture. Who in the heck decided to call THAT goulash? Ugh.
Russian dressing, rye bread, swiss cheese, and sauerkraut. Toasted on a grill with a pickle on the side. Just like a Reuben except with pulled pork substituted as the meat.