Sirloin steak kebabs for me and the old man
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Very simple tonight… our fish man who drive who delivers the daily catch from Pittenween provided a rather nice pair of filleted sea bass, simply sprinkled with sea salt and grilled under high heat and served with a few new pots, 30 second blanched samphire and a homemadewhatacuntitistodorighthollandaisefuckingscrambledeggshit.
Very nice it was to
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Chef I know said just cheat. Do it in the microwave.
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Mrs C_S did this today - big thumbs up from her and YoungAdult#1 
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All Fam C_S home at same time today so finally got around to stage 3 of my BIR project and actually made a chicken tikka masala.
Bloody hell, it actually worked and all Fam C_S surprised (in a good way) at the curry house standard! - only blunder was to use some of my home grown green chilies in the chicken marinade - at 50,000 scovilles they added an unexpected kick.
The thing that surprised me most was that after investing all the preparation time doing all the spice grinding, base sauce, spice stock making, meat cooking etc it only took 12mins to bring it all together inc cooking the rice.
Chicken dopiaza, chicken korma, lamb madras and onion bhajis next week apparently 
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Brilliant! That’s what I’ve found: as long as you keep a stock of the pre-cooked meat, base sauce and spice mixes, you can knock together a whole range of curries in minutes.
I’ve been away and needed a quick meal tonight. Had some frozen lamb keema so threw it together with a few veg and spices, quick chapatis, food on the table in 15 mins and good as any takeaway.
But I need a blitz week of preparing: stocks are low.
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I now wish I knew how to do all this years ago. ……Could have saved a fortune in takeaways!
Sounds fantastic. I subscribe to the Rick Stein view of fish recipes: if the fish is really fresh, cook it as simply as possible.
To name-drop, I did the Rick Stein fish cookery course in Padstow and was lucky enough to have the man himself drop in and deliver part of the tuition. He complimented my deep-fried herby sea bream so I can die a happy man. 
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Great tip!
Euphemism? 
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That’s for me to know and you to guess. 
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So, today’s planned extended BIR menu got shortened - Chicken Korma, basmati rice and onion bhajis.
Mrs C_S and YoungAdult#1 raved over it. Said the taste and texture was spot on.
Me and YoungAdult#2 felt the Korma was the blandest thing on the menu - dull, boring and insipid (might have been rescued if I had added a fuckton of butter though).
The bhajis were a revelation - didn’t realise the spices that go into such a staple - very tasty!
I tip my hat to all BIRs!
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I respectfully disagree, you can never have too many ribs…
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You can never have too many ribs. Sorry @BTripz beat me to it. But we agree. It’s an absolute fact.
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I agree, but then 1 rib is too many…
Where’s the gravy you heathen?!
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In the pie? 
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