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[Doc]

Doc's Butter Chicken:

Take some chicken, probably whatever was on special. Dice it up real nice, I like strips but you could cube it or whatever size you like.
Cover it in garam masalla powder, the amount you use depends on how strong it is and how much chicken you're using. I usually use about 30 grams of the store bought stuff for 500 grams of chicken. I know this seems like a lot but it's what I need to get the flavour I want, if you like you could use a smaller amount and pre-mix it with the yogurt. Basically you just want to get an even dusting but not encrusted, you can make it up with tumeric, chilli powder and cinnamon to taste if you think you need more.
Now cover it all in plain yogurt and mix it all in together, this is the fun messy bit, keep going until the chicken is coated and the yogurt is an even colour, ideally leave it to marinate in the fridge for half an hour or overnight but you can use it right away if you have to.

Start frying up some thinly chopped onion, garlic and ginger in olive oil or whatever you've got lying around, once the onions gone a bit caramelly throw in the chicken. Once it's browned a bit turn down the heat and toss in some chopped/canned tomatoes and/or tomato paste. Then stir in something like 50 ml of cream. Let it simmer for a while, if you're doing this single handed this is a good time to boil your rice and start shallow frying some papadums (you do have some papadums, don't you?).
After a bit taste your chicken and add tumeric, chilli or cinnamon to taste. Add in any extra veggies you feel like around now too, a bit of potato can be ok, capsicum generally pushes it over the spicy edge for me.

This will produce a fairly sweet, creamy curry, if you want more of a straight curry (or you just don't have them) leave out the cream and tomato as you like, though I think it really needs the tomato paste.

[greenkoolayd]

i was looking at some colonial recipes a few months ago and they all called for cinnamon(and raisins) in their savory dishes.

[jay-ell]

Actually, I used to do a thing where I marinated lamb in a cucumber, mint, and yogurt mixture overnight and then grilled it over a super-hot flame to medium-rare. The yogurt gives it a great crust and it's just so moist and mellow. Reserve a bit of the yogurt mixture to serve on the side (obviously, you take out a cup or so before you add the meat). As my daughter would say, "Yummygood."

[wombat]

Last night I made a recipe I got from AlohaDawg. You take a piece of giraffe and dip it in buttermilk with spices mixed in, and then coat it with instant mashed potato flakes and pan- fry it. I would never use instant mashed potato flakes to make potatoes, but I love this thing.

Tonight, it's Chinese takeout.

[wombat]

i was looking at some colonial recipes a few months ago and they all called for cinnamon(and raisins) in their savory dishes.

This sort of thing goes back at least as far as the Middle Ages, which is as far back as I have cooked, but I know they didn't make it up then. Something that was so normal for so long - it is curious - I don't know exactly when or why we decided that those things only go in dessert. It's still common in Middle Eastern food but not in the West anymore.

[jaydub]

A friend of mine who is of  Indian descent and who grew up in Britain can't abide tasting cinnamon in dessert.  She associates it with savoury dishes, and says its like "tobasco in icecream".

[jay-ell]

You'll notice that the recipe in the OP contains cinnamon, and is savory. You could certainly throw in raisins as well if you have any, instead of or alongside the dried apricots.

[Doc]

Y'know, I could hang with the non-natural weights and measures but when you start throwing a little van-local-lingo around with it then it just becomes a pretty word salad, man.

The irony here being that I normally just mentally approximate while I'm making it so I went to the trouble of trying to work out how much I actually use when I typed it up, neglecting the fact that you damn cavemen wouldn't be able to understand it because it isn't in hogsheads and rods.

[Choop]

hey bartender i'll have a three hundred fifty five milliliter of guinness please

[Doc]

hey bartender i'll have a three hundred fifty five milliliter of guinness please

Weirdly enough I've been getting pissy about this lately. The classic beer glass sizes in this part of the country is the schooner (425 ml or wiki tells me 15 fluid ounces) and the pot (285 ml or 10 fluid ounces) but a lot of places have switched to pints and half pints in the last few years out of some mis placed colonial nostalgia/desire to wring every last dollar out of the drunken masses. I live in a tropical climate, a pint of beer gets warm way before you've finished drinking it, it's total madness.

[AugustWest]

Weirdly enough I've been getting pissy about this lately. The classic beer glass sizes in this part of the country is the schooner (425 ml or wiki tells me 15 fluid ounces) and the pot (285 ml or 10 fluid ounces) but a lot of places have switched to pints and half pints in the last few years out of some mis placed colonial nostalgia/desire to wring every last dollar out of the drunken masses. I live in a tropical climate, a pint of beer gets warm way before you've finished drinking it, it's total madness.

Sounds like you just need to drink faster.

[Choop]

HALF pint? what is the point of a half pint of beer?

[CortJstr]

HALF pint? what is the point of a half pint of beer?

Part of a generous flight?

[miles]

Or get used to drinking beer warm, the way it ought be.

It depends on the beer, but yeah. There is a great new (well, relatively new) bar in town with an amazing (by Utah standards) beer selection that has like this iced rail on the bar. It's just kind of gimmicky because if you order like a Belgian beer or an imperial stout served in stemware, it's not going to do any good and shouldn't be ice cold anyway. If you order like a bud light in a regular glass, you should just go down the street and pay half the price and chug it.

[Drygioni]

RAEA: BEER IS ALE!