What Are You Chef-ing Tonight, Dr?

fishlessman

Canugghead said:

fishlessman said:

Canugghead said:

swmbo made cheater samosas using soft taco shell as wrapper.

are those different from curry puffs, different ingredients?

Generally, curry puffs are like puff pastry turnover filled with ground meat curry. Samosa fillings are usually potato, onion and peas, the crispy crust is more dense. Of course there are many variations of both.

 I'm sure @caliking can explain better 
 

i think the beef curry puffs here are either a thin eggroll wrappr or spring roll deep fried, leaning towards the spring roll. if i hit the lebanese bakery they have onion/spinach/parsely and feta fatayas. ill have to look into where to find the samosas here

johnmitchell

Love samosas. I fondly remember a place in my hometown called “King Louis Samosas” they were the bomb😋 Yours look great!!

BeanHead

I need to hear how she used the wrapper. Are they just folded small flour tortillas? Did she fry them or bake them? 

GrateEggspectations

Canugghead said:

swmbo made cheater samosas using soft taco shell as wrapper.

Might have to crib from this one. 😃

Ozzie_Isaac

Samosas look good!  Sound like appetizer size pasties.

Canugghead

@BeanHead Indeed, it's called cheater because she used small flour tortilla instead of making the wrap from scratch. Cut the tortilla in halves, apply flour slurry as glue to the straight edge and make a cone, fill the cone with precooked fillings and seal the whole thing shut with flour slurry. Unlike fresh dough wrap (the real thing), precooked tortilla takes a lot of pinching and pressing to seal, the shape is also not the same. Fry at very low heat until crispy. 

For the authentic samosas, take a look at this post by @caliking:
https://eggheadforum.com/discussion/1225615/ot-calcutta-style-cauliflower-samosas?utm_source=community-search&utm_medium=organic-search&utm_term=samosa

BeanHead

Thanks for the tips. I’m going to need to give this a try (then I am sure I will get frustrated and go to the Indian market for a bag full of theirs..). 

Acn

Acn

caliking

Those look so good @Canugghead! I'm very impressed that each one stayed sealed. I have not been able to consistently achieve that, the 2-3 times I've made samosas. That's some skill, and know-how, right there. 

@fishlessman , eat puffs are more like cousins of samosas. 

The samosas are fried at a lower temp, for longer than you'd expect. The result is a beautiful, crunchy, flaky crust. Most places that sell samosas in the US, do not make a short crust, and they fry the samosas hot 'n' fast. Plus, the filling is usually mashed (because its way easier than chopping potatoes into little pieces).

Lastly, samosas in India tend to be veg (as described by Canugghead above). Meat filled ones are more likely to be found at Pakistani joints. They are all delicious!

caliking

Acn said:

Good lookin' vittles. The lighting makes your meals look even more inviting. 

Canugghead

@caliking All good points. I made samosa wrap from scratch once or twice, came out better than expected, IIRC it was easier to wrap and seal, compared to using tortilla. Yes frying low and slow is the key, I also think the dough needs enough fat so it doesn't absorb more from the frying fat that could result in leakage, tortilla fits that bill.

This discussion brings back fond memories. Don't know if you were old enough or lived in India long enough to remember the door-to-door vendors like this guy... the triangular goodies close to his right knee look like curry puffs, there is a small wood or coal ember in the metal trunk to keep the goodies warm, the top hat 😂 cushions and insulates his head when he carries the trunk.

caliking

@Canugghead note that I tried samosas from scratch just 2-3 times, because they took some work 😀 If I could nail the tortilla hack, I might make these more often than I should! 

Curry puffs are often called “patties” back home   For whatever reason, they used to be an intermission treat when we went to see a movie.

 The things in the bottom right of the trunk pic look like “cream rolls”, which I ate ALOT of as a kid. Explains the extra pounds on me. Haven’t had those since I was in school. 

fishlessman

caliking said:

Those look so good @Canugghead! I'm very impressed that each one stayed sealed. I have not been able to consistently achieve that, the 2-3 times I've made samosas. That's some skill, and know-how, right there. 

@fishlessman , eat puffs are more like cousins of samosas. 

The samosas are fried at a lower temp, for longer than you'd expect. The result is a beautiful, crunchy, flaky crust. Most places that sell samosas in the US, do not make a short crust, and they fry the samosas hot 'n' fast. Plus, the filling is usually mashed (because its way easier than chopping potatoes into little pieces).

Lastly, samosas in India tend to be veg (as described by Canugghead above). Meat filled ones are more likely to be found at Pakistani joints. They are all delicious!

this is the style i get from the lebanese place, i usually get the veg style like this one mostly parsley onion and feta, maybe some spinach. husband is from lebanon, wife is from pakistan. my guess is its a fataya however the language barrier is pretty severe. their kids cant make these so they are now rolled like skinny eggrolls. not quite the same

Canugghead

@caliking My father used to take us to watch East Bengal football matches, the highlight was eating mutton keema puffs and Kwality chocobars at half time 😋

caliking

fishlessman said:

...

I'd hit that!

caliking

Canugghead said:

@caliking My father used to take us to watch East Bengal football matches, the highlight was eating mutton keema puffs and Kwality chocobars at half time 😋

That was my favorite ice cream treat I'm not sure how much actual chocolate was in it, but still tasty. 

Canugghead

Made more with whole tortillas, even less work.

fishlessman

Canugghead said:

Made more with whole tortillas, even less work.

that does look easier. the money shot as frank says....says it all

caliking

Canugghead said:

Made more with whole tortillas, even less work. 

...

So drool-worthy! Extra credit for chopped veg, instead of mashed . It does make a difference in taste. Nicely done. 

GrateEggspectations

Canugghead said:

Made more with whole tortillas, even less work.

Beautiful money shot. Definitely a Toonie!

I have a question to pass along from a resident of my household…..

What specific tortillas are you using? 

Canugghead

@fishlessman Definitely easier, and it can swallow more fillings for better dough/fillings ratio.

@caliking Good eye. My wife hand cut everything, used whole grain spices AND our beloved cilantro!

@GrateEggspectations We used this because we had extra, we've also used other random brands in the past. I think any soft tortilla would work.

WeberWho

It has been a minute since the last time I've done Tri-tip. 

GrateEggspectations

@WeberWho

Beautiful results and photos. I think I need a tutorial on the latter (and probably the former, also). 

zaphod

It's been January since we hand built some pizzas.  First one used frozen dough of our making (dated Jan 26!) and the second used the premade dough balls from Real Canadian Superstore. The RCS dough was definitely saltier and quite a bit tougher on the bottom of the crust, but that could have been the way it cooked on the stone.

Didn't happen without pictures: pie 1 before, pie 1 just before pulling, pie 2 just before pulling.

WeberWho

GrateEggspectations said:

@WeberWho

Beautiful results and photos. I think I need a tutorial on the latter (and probably the former, also). 

Hey thanks! Nothing too crazy. I usually go 275 direct until somewhere around 110-115 internal. I then go caveman until 125 degrees flipping for crust. Remove and rest and it should work its way to about 135 degrees tendted. I don't know if that's the right way to do it but that's the way I'll usually do it. 

lousubcap

WeberWho said:

GrateEggspectations said:

@WeberWho

Beautiful results and photos. I think I need a tutorial on the latter (and probably the former, also). 

Hey thanks! Nothing too crazy. I usually go 275 direct until somewhere around 110-115 internal. I then go caveman until 125 degrees flipping for crust. Remove and rest and it should work its way to about 135 degrees tendted. I don't know if that's the right way to do it but that's the way I'll usually do it. 

Another caveman disciple.  Great outcome right there.  You should spread the word well above the end results.   

DoubleEgger

BBQ Sauce for a family get together. 

BeanHead

In the good wife department DH has a new giant TV (probably too large) in the main living room, in the bad wife department I didn’t think about early game “sports food” for lunch (no worries I’m ready with an appropriate menu for the Gator game tonight). Lunch is polenta with spicy Italian sausage patties in a spicy red sauce.

DoubleEgger

Lemon poundcake. Used the fancy Gestura spoon. Works great