Food

A place to share what you're cooking and eating on Farcaster.

I often save excess gravy from Indian (esp Punjabi) restaurant outings to make my own semi-homemade dishes, which tend creamier than ones I make from scratch. Good restaurants use different gravies for different dishes but it’s forgiving so you can mix gravies to make mediocre semi-homemade dishes. Case study…

Blogger at ribbonfarm.com, running summerofprotocols.com, host of /gloom ☀️

Nicely done ser! I do the same. I also save all my veggie and meat trimmings to make stock. Then use the stock in my graveys. Makes them soo much better!