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Love the thread, bookmarking it. Here's a question, is Aloo Gobi northern or southern Indian? The missus and I love making that particular curry, since it can me a main or a side. Edit: Oh, guess it's northern, seeing as how it's Pakistani/Nepali as well. SpannerX fucked around with this message at 16:45 on Dec 16, 2012 |
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Dec 16, 2012 16:40
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slothzilla posted:First of all, thanks for the thread. It has been an interesting read. Kitchen Aid or Cuisinart. I have a kitchen aid, and it's excellent for making a decent curry paste. I've been using the pastes from Jamie Oliver's Food Revolution [yeah yeah, I know, not authentic, but drat if it isn't better than anything I've had in North America]. Not sure what model, but it wasn't expensive, less than $150. I've heard that the Cuisinart ones, for a home user, are pretty much as good. That having been said, the one I use is actually too large for one thing, grinding the toasted spices. Yeah, I could go with a mortar, but I'd honestly like to avoid having something large and heavy hanging around in my kitchen, I've got enough crap there.
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Jan 13, 2013 23:51
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for sale posted:Quick question, really entry-level, but how do you usually work with fresh coconut? I don't cook with it often and I attacked this one armed with a cleaver, a cheap steak knife, a spoon, and a cheap mandoline and boy do I never want to do that again. I'd used a food processor if I had one, after hearing how hard it was for you do do it. After watching Hell's Kitchen and seeing what a mandolin can do to fingers, ugh.
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Jan 22, 2013 12:44
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I think it's more of a northern dish, but I'm going to be doing aloo gobi today. I think I've got all I need for it, I better get a list together.
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Dec 20, 2013 13:38
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