Ground beef with chickpeas, diced tomatos, capers and black olives. Cooked in tomato sauce with 2007 Grand Vins de Bourgogne (Paul Pernot e.s.f) [White Burgundy]. Seasoned with Italian seasoning thyme marjoram basil Black pepper and salt. Served on a bed of spaghetti/angel hair.
>you know it's done when it sticks to the wall
I don't drink, so I wouldn't know enough to make a valid opinion. The dish tasted wonderful though.
Also, I'm pretty sure it's physically impossible to be any more autistic than these boards and still be functional enough to type out a complete sentence. We're kinda pushing that boundary as it is.
Yeah, I probably used a bit too much of the wine. Last time though I didn't add enough fluids and absentmindedly ended up burning the dish. Damn near ruined the pan, and it took the better part of a week to get it clean.
So what's your point?
Just made tikka masala for the first time, been dying to eat them & decided to make it myself cause no Indian restaurant near me. It turned out really good.
Only problem with it should've used less ghee.
Where I live, we do have Indian restaurants but they are so disgusting and bad.
..making the same dishes at home, or eating with Indian friends is my only way of eating that delicious food.
>watery as fuck
>cafeteria level plating
>dry spaghetti untouched by sauce
It probably tastes quite nice, but why the fuck would you post of a picture of it?
Very basic tip for you: Slightly under cook the pasta. Mix with some of the sauce before plating to prevent sticking, absorb flavour and absorb excess water (if you fucked up the sauce as you did here)
Turned out pretty good.