Author Topic: Mastered home made takeaway  (Read 3054 times)

11ducks

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Mastered home made takeaway
« on: April 19, 2017, 04:59:33 AM »
Over the past few years I've been really good at not buying takeaway- until 6 months ago when a Zambreros opened smack dab between my home and work- they make these delicious burritos and burrito bowls with amazing fresh ingredients (and they are good with food allergies). It has been my nemesis- I've gone maybe once a week since it opened for lunch or dinner at $15 a pop (wasting an estimated $450!).

This week I finally decided to buy the ingredients and give it a go making it myself. Success!!!! It's not perfect, but close enough that it satisfies the craving. Even made my own mango-jalapeņo salsa! Have had it twice already this week!! I feel very mustachian :)

Gone Fishing

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Re: Mastered home made takeaway
« Reply #1 on: April 19, 2017, 09:22:59 AM »
Good job!  Ever make fajitas? 

11ducks

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Re: Mastered home made takeaway
« Reply #2 on: April 20, 2017, 12:12:50 AM »
Yumm, on the list!

eliza

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Re: Mastered home made takeaway
« Reply #3 on: April 28, 2017, 07:30:12 PM »
I'm getting some mangoes in my Hungry Harvest delivery this week that I have no clue what to do with - any chance you could share your recipe for mango-jalapeno salsa?

11ducks

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Re: Mastered home made takeaway
« Reply #4 on: April 30, 2017, 01:41:45 AM »
Hi Eliza,
It wasn't really a recipe, I added some mango flesh with a few jalapenos, a squirt of lime and some cilantro, and pulverised it, tasted it then adjusted it until it was sweet with a nice kick to it.

eliza

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Re: Mastered home made takeaway
« Reply #5 on: May 01, 2017, 09:23:25 PM »
Thanks!   I'm still new enough to cooking to still always want recipes --- but no need to over-complicate things.  :-D

Gone Fishing

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Re: Mastered home made takeaway
« Reply #6 on: May 04, 2017, 05:51:48 PM »
Took me a while but I finally mastered curry. One can of Maesri curry paste (many to choose from!), one can of coconut milk, and a two quart saucepan full of whatever vegetables are in season/leftover Sunday roast meat and you are in business.  Had Masaman tonight.  It was a hit with the kids as well!

thereserve

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Re: Mastered home made takeaway
« Reply #7 on: May 07, 2017, 11:33:55 PM »
I've spent a little time in the kitchens at delicious restaurants.

you have to be smart, and i'm no expert. That's my disclaimer done.

Sometimes, though, the secret is fat and sugar. Or if your recipe is already good, consider how much more "Restaurant" or "fast food" it might be with more oil, more sugar, more salt.

I make a steak with just BBQ sauce, garlic powder, and italian herbs. Everyone loves it. Secret is like half a bottle of cheap BBQ sauce and lots of hot oil in the pan. Heat helps. I did this with homemade onion rings (battered) and homemade battered mushrooms. Was a hit each time.

I'm not saying it's always a good idea to add these things liberally. But I am saying it's no use cooking with next to no oil, sugar, salt, fat, all week followed by eating pizza, ribs, chips, onion rings on the weekend and thinking nothing of it.

You can make unhealthy food "healthier" by making it less of a departure from moderation and incorporating it into your plans.

While i'm mid rant I just wanted to say. In some ways Mustachianism is the advocation of moderation and control and being deliberate instead of being "carried away" by the shiney salesed-up product/notion which is seldom as good in reality as you build it up to be. Moderation in all things is a good motto.