Kerala

About 30 years ago my older sister bought herself, my younger sister and me a terracotta pot each of Italian chopped chillies. That was the first really hot European thing I'd ever eaten. It was from John Lewis. Never seen again. I keep an eye out on my travels. Peperoncino? Any brand recommendations? Truly hot.

Encona is a West Indian brand widely available in the UK. This is Carolina Reaper, which is a new version to me. Encona is incredibly reliable across different chillies. They label the heat level from 1 to 5 chillies as above. I have to say 5 chillies is hot, but not insane. The original Scotch Bonnet is great, but each of the peppers really carries its distinct flavour.

Lovely. Thank you.

Never had meatloaf. I've eaten a nut roast and I've eaten a burger- is it somewhere in between?

This Christmas will be at my little sister's. My BiL has banned poultry because of the current avian flu worries, so this will be interesting. There will be 12-15 of us together over about 5 days, 7 of us who will be cooking or prepping at various times I imagine. In the absence of chicken/duck liver pate, I will explore the terrine thread for a surprise substitute! Oh, excitement!

I like it, but I wouldn't even think of cooking it! Not that it is necessarily too complicated. It's very different to the cooking in Kerala. Much much less heat, with subtle and mysterious notes. They use bitterness more, and sourness. They use fermentation- the pickles are different. The use of mustard oil. Asafetida is much more prominent, and also fenugreek. There are jars of herbs and spices, possibly lichen, that I can't identify in MiL's cupboard. Castrated goat curry, mo:mo, choila, barbecued wild boar... these are a few of my favourite things. It's very far from a homogenous Nepalese culture and cuisine. My wife's family are from Kathmandu, and within that, they belong to the Newar community who have their own language, customs and cuisine. As they tell it*, in a traditional extended family the younger women (daughters in law) would each take turns cooking and skivvying for a week before that fell to the next unfortunate in the rota. My dear mother in law refused learn to cook as a child, saying she did not need to: she would employ a cook as she was going to be a doctor. Indeed she became a doctor, and married another. Ironically she ended up in England with no maid and no cook, while her sisters all married into wealth and stayed in Nepal with live-in servants and cooks. Funny how things turn out. *Caveat lector. "They say..." What do I know?

Looks good. Any gravy?

Ooh, must try. Can't get jalapenos vrry easily here, so I'll substitute something. Live dangerously!

I don't usually post my mother in law's cooking. Nepalese chicken curry and potatoes on rice.

Looks delicious! Have to try that!

Shepherd's pie. And on the plate.

So, ongoing investigations. Owned by the evil empire. Chilli flavour is very mild. Some herbal notes from the bay and cucumber. The fish was definitely superior to John West own label, milder in taste, quite soft.

Welcome, @akbarjan Tell us more about yourself! Please post a few in the Breakfast, Lunch and Dinner topics as an introduction. We look forward to hearing from you!

Cawl. I first cooked this more than 20 years ago from Nigella Lawson's How To Eat when I was working in Swansea A+E. Lamb, potatoes, leeks, carrots and parsnips today. Comfort food for a cold, wet November evening.

I've gotten through my stash from Portugal, so I'm back to UK supermarket product. Nice box. Filleted, skinless, boneless. This has a fishier taste than the Portuguese cans, but less than the cheaper UK supermarket brands. Nice firm texture. The piccanti flavour is hotter than Pinhais', with a whole small red chilli providing the fire. I'll definitely try more from this range. On the whole, the Portuguese canned fish seems closer to fresh fish. Perhaps the British taste is for a more thoroughly "cooked" fish? I used the term "denatured" earlier. How this relates to ageing a tin of sardines, i have no idea.

I will see what I can engineer...!

Yeah, generally no vinegar for me. Always tempted to ask for an extra shake of salt.

Deep fried Mars bars will have to wait if there are battered squid, shrimp or cuttlefish on the menu. My main concern is that my appetite would disappear for the rest of the day. However, if and when I make it to Skye, I might just lodge near here fpor a couple of days!

They were a bit skimpy with the chips, especially at £2 a portion. And yes, the chips look a bit pale. The fish looks a bit small too, at that price. Gutted for you, mate. ☹️

This topic escaped me until a couple of days ago. It looks like you had a wonderful time with your family, @Duvel ! I haven't been to Scotland in a couple of decades, and I certainly missed out on some great food, especially the seafood. When did fish and chip shops get so adventurous? And that shack selling oysters and lobsters for pennies is calling me. I'm glad you enjoyed yourself in that "atmospheric" weather. My family were planning a trip to Skye before Covid, but there was definitely a faction put off by the promise of rain and midges. You've yet to deal with deep-fried Mars bars. Did you manage to try the Tennent's Extra? I might try and find a haggis tomorrow, you've put me in the mood!

(Just re-reading this thread.) At least I know myself!

For once I took a picture of my food before munching half of it. Ironically my phone died straight away, so no pictures showing the runny yolk and set white squished into the golden buttery toast. On the plus side, I could enjoy my breakfast without any scrolling.

I didn't do a tuna/mayo mix for this baked potato! The tuna was light and sweet, the pieces flaking along the muscle planes without crumbling. In the UK supermarket aisles there's often a wall of different brands of canned tuna, with little or no other fish. I'm fed up with it, and virtually never buy it anymore. I only eat it mashed up with mayo, either in a sandwich or in a baked potato, certainly never by itself. This is another... uhm... kettle of..🐟

I didn't really make a systematic purchase, more like a smash and grab. Various fish, various styles. They all taste milder and lighter than the usual UK supermarket brands, and the texture of the flesh is less compressed. It tastes less... denatured. I liked the subtle herb and spice additions in the cans of Pinhais. I was so pleased the tomato sauce was not the thick slurry I expected. This is definitely the start of another regular indulgence.

Happily working my way through my tinned fish haul from my recent trip to Portugal. Sim9le pleeasures.