I was going to say that it used to be worse; that they used to be called Der Wienerschnitzel, but I see it’s in your Wikipedia preview. I moved away before 2017, so I never knew they attempted to sell Schnitzel.
ETA: Wienerschnitzel’s chili-cheese dogs are the best. Well, in the way Jack In The Box tacos are the best. Sometimes ya just gotta have 'em.
I would kill for a Wienerschnitzel chili cheese dog with mustard and onions. There was one here in the Portland/Vancouver area for a short while, never did get my fill of those dogs.
Chilli con carne. Marmite is the secret.
You talked me into it and it’s simmering on the stove as I write this. I had a momentary question as to whether the coconut milk was sweetened or not, but it was answered by the recipe link. I could probably live off of rice, so I’m looking forward to this.
And the verdict is. …
drum roll…
Good eats! It definitely needed salt for my taste, and I added a bit more red pepper at the front end and wasn’t careful with the spices.
I’m glad you liked it! I was thinking of making it tonight.
Yesterday, despite it almost being official summer, was very windy, threatened rain much of the day, and temps struggled to barely hit 70 for about a minute. So it felt like a good day to make this soup.
Outstanding! I stayed fairly close to the posted recipe, with a few exceptions-- like @Chefguy , I was not too careful with the spice amounts I added. I did not have carrots, so instead added diced red and green bell peppers. I also finely diced up a Jalapeno because the recipe seemed like it needed a little extra kick beyond the red pepper flakes. Finally, since I didn’t have any fresh cilantro for garnish, I added a little ground coriander seed to the soup.
This will definitely go in the rotation, especially in the cold months!
Heat is a personal taste. I thought the pepper flakes were plenty. My niece’s husband wouldn’t have known they were there.
Agreed. The heat equivalent of a Jalapeno is pretty mild to my taste, and the soup, being Indian-ish, seemed like it could use just a little bit more of a bite. I might have added a couple dried kashmiri peppers if I had any left, since they have a similar mid-level heat profile and might have worked a little better in the dish, but a fresh Jalapeno worked just fine.
Oh, and a shout-out to @Spice_Weasel since I just realized she probably doesn’t get notified when I quoted myself with her quote embedded-- thanks again for the recipe!
I’m so glad that recipe over well! I’m going to try some of these tweaks to see what I think!
Well, you are the Spice_Weasel, so I think you definitely should 
I like cumin, so I tend to get a little heavy-handed with it.
Late to the subject, but just in case you browse the boards, do you have a particularly good recipe you can recommend? One of the last times my sister visited the states before she came down with cancer during Covid (which took down a lot of people in Italy before it got bad here) she made eggplant parmisan at my moms appartment NOT breading the eggplant and barely using any oil (the region of Umbria she lives in seems to be health oriented) and it was really good, not overfilling like usual. I didn’t find it as tasty as one with loads more cheese (she always used to bring a cheese she would find in the local markets that we both thought tasted better than parmesan. I miss a restaurant type with a flavorful sauce and a good amount of cheese but mine is always too greasy.
Without being familiar with your whole process, I can’t comment in detail. I can say that most recipes recommend what I call “pre-cooking” the eggplant by frying it in olive oil. If that’s what you do, then that’s probably where the “greasy” is coming from. If you are “pre-cooking” the eggplant, use extra virgin olive oil only, and only the lightest coating on the pan. You don’t need to cook it 5 minutes on each side. I do each side for only 1 minute on medium heat. I bake it at 300 degrees and with it covered so the cheese on top doesn’t get brown and dry. I add a layer of parmesan near the end and finish cooking for the last 15 minutes.
We were watching that Stanley Tucci series where he eats his way around Italy, and one segment showed someone cooking an eggplant dish. I don’t speak Italian, and I barely caught the subtitles; but they were cooking the eggplant in deep oil. The woman explained that frying in deep oil keeps it from becoming greasy. She said something like, 'It’s counterintuitive, I know.)
A quick search returned this AI result:
Eggplant does not need to be cooked in deep oil, but it is a highly effective method for specific dishes. Because raw eggplant acts like a sponge, deep-frying it in hot oil (around 350ºF to 375ºF) sears the exterior quickly, keeping it from absorbing excess grease while making it melt-in-your-mouth tender.
I don’t have the capability of “deep frying” at home not do I want it because It’s very hot and tends to spatter. Also, what do you do with all that grease? I guess we all have our own methodology, which is great. Mine works, so I’m not motivated to change.
It’s a moot point for me. My wife is allergic to eggplant, so I haven’t had any in longer than I can remember.
Aw! Well, go to a great Italian restaurant like, for example, Maggiano’s in Oak Brook or on North Clark Street in Chicago. You can have it and she can have something else. If you aren’t from this area, I hope there must be equivalent quality within reasonable distance.
I really want some moussaka. Every time I went to the better Greek restaurant, I either got sidetracked, or they were out. Then they closed. We haven’t been to the other, not-as-good (but still good) and farther-away one; but I’ll get my eggplant when we do… if they have it.
I absolutely do not believe AI on this, based on much personal experience. Eggplant slices sop up oil like damp sponges.