It’s whatever came out of the jar. But yes it was under seasoned because that was the last bit I had. Sure, I could have made the same stuff out of the spice cabinet but well I got lazy. Lol
I like to add Thai chilies, fresh if you can find them. The original Siracha is good and a hot sauce called Da Bomb if you want real heat but adds little flavor. Cayenne is good but to me brings a slightly off flavor IMO. Plus butter chicken is traditionally not a spicy(hot) dish more creamy...
Beef tenderloin kebabs and brown rice, lunch was grilled sweet spicy pork sides with grilled honeydew melon.
That’s the first time I have seen pork side in our store. Think 3/8” thick uncured bacon slices with more of a porky flavor. Amazing!
All this hating on steaks has me questioning whether we can be friends or not.
Ain’t nothing finer than a well seasoned ribeye prepared rare to medium rare with sautéed onions and shrooms, side of asparagus and garlic mashed taters, washed down by proper ale or bold yet fruity red wine...
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