October 2019 15k SPAM Thread

[Booo]

So they had all of the spices - yay!

Now I'm wondering if I can sub white onions for the yellow onions the recipe calls for? I have to go get chicken anyway so it isn't a big deal to buy them, I just have 2 white onions at home. 

It also gives me the option of dicing up roma tomatoes or using a 15oz can of crushed. Anyone have opinions? 

I dont think it should make a big difference. I personally prefer the red onions.

I have cooked with fresh as well as crushed tomatoes and it tastes pretty similar. The crushed will cook faster. 

 

[squaretaper LIT AF PE]

So they had all of the spices - yay!

Now I'm wondering if I can sub white onions for the yellow onions the recipe calls for? I have to go get chicken anyway so it isn't a big deal to buy them, I just have 2 white onions at home. 

It also gives me the option of dicing up roma tomatoes or using a 15oz can of crushed. Anyone have opinions? 

I agree with @NikR, I've used fresh and canned tomatoes and frankly, I can't tell the difference so I just stick with being lazy (canned).

I would also make a cornstarch slurry (1-2 teaspoons of cornstarch with a tablespoon or two of water, mixed up with your fingers) and let the chicken soak in that for 30-45 minutes in the fridge (trick I learned from MamaSquaretaper). Makes the meat moist and tender even after stewing for a long time. Sort of serves the same function as a buttermilk soak but at 1/100 the cost.

 

[civilrobot PE etc etc]

SPAM

 

[civilrobot PE etc etc]

Boy I've had a weird week SPAM

 

[civilrobot PE etc etc]

Kid's school closed unexpectedly. Had to bring her to the office...weird.

 

[civilrobot PE etc etc]

SPAM 

 

[LyceeFruit PE]

I agree with @NikR, I've used fresh and canned tomatoes and frankly, I can't tell the difference so I just stick with being lazy (canned).

I would also make a cornstarch slurry (1-2 teaspoons of cornstarch with a tablespoon or two of water, mixed up with your fingers) and let the chicken soak in that for 30-45 minutes in the fridge (trick I learned from MamaSquaretaper). Makes the meat moist and tender even after stewing for a long time. Sort of serves the same function as a buttermilk soak but at 1/100 the cost.

This is the recipe I'm using: https://smittenkitchen.com/2019/10/chicken-curry/ 

 

[civilrobot PE etc etc]

@LyceeFruit I'm not going back to read. Indian or Jamaican Curry?

 

[civilrobot PE etc etc]

SPAM

 

[civilrobot PE etc etc]

Last post?

 

[civilrobot PE etc etc]

First post?

ETA: AYYYYYYYYYE! TOP!  :bananalama: arty-smiley-048:

 

[LyceeFruit PE]

@civilrobot Indian: https://smittenkitchen.com/2019/10/chicken-curry/ 

Edit: Didn't know there was Jamaican either

 

[civilrobot PE etc etc]

Guys we are so behind. At this rate, we will only hit 12k in the next 5 weeks.

 

[civilrobot PE etc etc]

More SPAM

 

[civilrobot PE etc etc]

@civilrobot Indian: https://smittenkitchen.com/2019/10/chicken-curry/ 

nom nom nom 

I could give my two cents about Jamaican Curry...not Indian. 

 

[civilrobot PE etc etc]

I'm working on soups this Fall...until results come out.

 

[Booo]

Disappointed that I missed the spam-movie game

I mean this is the spam thread. You can start it (or anything else) again.

 

[civilrobot PE etc etc]

I will decide if I can enter into the Cherry Blossom Ten Miler lottery after results come out. 

 

[Booo]

nom nom nom 

I could give my two cents about Jamaican Curry...not Indian. 

Any good recipe i can try. Never cooked at home, but love it.

 

[civilrobot PE etc etc]

REPLACE ONE WORD IN A SONG WITH THE WORD SPAM