Had it with rice. But its just the standard dum ka chicken.
On the topic of haleem , ordered a week before from mehfil in narayanguda. Liked it.
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Wifeās brother bought a cow, as in, a large steer, organic, grass fed, well looked after etc. The idea was to have it butchered so you know you are getting top notch beef - steaks, roasts, ground beef, the lot.
It was a big steer so the dopey bugger asked us to go halfsies with him, which we did. He didnāt have nearly enough room to store all the meat. We have a chest freezer in the garage and the old fridge freezer is out there too. We recently took delivery and I think we will be all set for beef for quite some time to come.
Holiday weekend here, so I pulled out two steaks, bone in ribeye, and Iām about to cook them. They are huge! Two steaks coming in at just under four pounds in weight. Big thick things, very well marbled, very tender. Doubt we will eat it all but Iām gonna give mine a bloody good go.
Simple seasoning, salt, pepper, and will cook in heavy cast iron pan, with butter. Mushroom and asparagus to go with, and a nice Italian red. Mouth is droolingā¦
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Are you allowed to butcher livestock on your own?
Few weeks later we will have a festive, Eid, when we will butcher a bull and have loads of meat. 
Iām interested about the dish you will prepare in iron pan, sounds similar to one of our local dishes. Never mind, you were talking about steaks.
Oh wow!
Generally we do that (slaughter a whole goat etc) in Pongal time in hyderabad. Iād be kicked out of my house if I got beef at home (even if slaughtered and cooked).
So generally slaughter a whole goat and use different parts for different dishes.
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I know, thatās why I keep our conversations about fish & vegetables. 
For some reasons, goat isnāt very popular (though itās priced higher) in Bangladesh. I like it though, itās softer fibers go easy on my miserable teeth. Too fatty though.
Yeah, we have too have innumerable dishes made from different parts. One of them is a soup like thing made from the leg bones. Another dish is made from the stomach skin/layer.
I like beef fwiw. Just not as big a fan of it as i am of the mutton we get here in telangana belt.
One of them is a soup like thing made from the leg bones.
ā paaya
Another dish is made from the stomach skin/layer.
----boti
Iāve perfectly no objection any kinda meat. Just that there are some family level feelings ; not mine btwā¦ It still pisses me off that Dominoes in India stopped the pepperoni pizza.
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Yessssssssssss 
interestingly, those are the exact names we have here too 
bengali meat cuisine is rather derived from the awadhi cuisine (which the hyderabadi cuisine is as well ).
Iāve got no beef with your biryani , just that you lot add potatoes
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Itās more about cooking the meat more in itās fat. As far as i know , The goatās fat renders more easily whereas the same part where you cut from the bovine , youād need to trim the fatā¦ the taste as always is in the fat though
Looks delicious. I take it you have it with rice ?
Whatās the clothes peg forā¦?
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So after seeing a discussion in the Whatās Happening thread about Mee Goreng, it got me thinking how I can never fry noodles or rice properly.
I bought a cheap carbon wok a few years ago, and following a suggestion from a friend, checked youtube for tips to care for a wok and how to properly season it - which I did, and do every couple of weeks to top it up. But I can never fry rice or noodles without them sticking - everything else is fine, but rice and noodles always end up fucking it up and takes ages to get it fully cleaned and re-seasoned. I have no idea what Iām doing wrong
You need high heat and quite a bit of oil in order for the noodles or rice (or any starch) for that matter to not stick.
I do use a good amount of oil, might be the heat being too low - thanks for the tip
Iād actually suggest using a Cooking Pan or a skillet instead of a wok for frying noodles. The Flat nature of the pan probably makes it less of a hassle when frying themā¦ And the bigger cooking area items cook more faster and more evenly without the person needing to wrestle with the wok
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