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What? Shramps are super easy. Pinch off the tail, get your finger on the underside between the legs, unwrap, done.
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# ? Apr 16, 2014 02:16 |
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# ? Mar 29, 2024 02:52 |
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Mmm curry.
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# ? Apr 17, 2014 02:18 |
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Slipping in late in the game (fnarr fnarr) - made a Saag Paneer. Some people prefer it much more pureed like a Palak Paneer, but I like my wilted to still have some form/bite so I used big leaf spinach, stalks and all, with a slightly shorter cooking time for it. Served with plain basmati, warm onion naans (not my own) and a glass of white. ^^^ I only noticed the perilous wineglass situation AFTER taking this second pic. The trials of trying to get a good pic in the wee hours with an iPad - cursed shift work... Pookah posted:I made cheese, then I made curry Hey there, paneer buddy
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# ? Apr 18, 2014 13:06 |
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franco posted:Hey there, paneer buddy We're here! We eat PANEER! GET USED TO IT!
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# ? Apr 20, 2014 09:12 |
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I made two curries this weekend! #1: a simple chickpea curry with tomatoes and mustard seed #2: Thai yellow curry with potatoes, peanuts, beef and pork, messy plating, and some additional chili and ginger for good measure.
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# ? Apr 20, 2014 12:48 |
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Bad phone picture, but curried rice and tofu with cilantro. Next time I'd like to get more of a sauce going, rather than just having the spices coat and cook into the rice.
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# ? Apr 20, 2014 15:34 |
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I made Vietnamese curry, it was a good excuse to work on a Vietnamese style baguette. Getting closer.
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# ? Apr 21, 2014 19:17 |
On a related note, has anyone made lime pickle before and how did they do it? I've got a sealed jar stuffed with limes sprinkled with sea salt sitting by the windowsill, was going to come back to them in about 3 or so days then try putting something together - but the recipes online differ so wildly! Some suggest letting the limes rest for a month first, some just say to fry them whole in oil, chop up, and add directly. Mustard seeds seem to be the only constant once the limes are ready.
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# ? Apr 21, 2014 21:24 |
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Well my yogurt curry kind of... fizzled. It wasn't going anywhere so I just cooked some beans in tomato curry. I originally was going to make a kadhi, but the chickpea dough just wasn't coming out right. I was going to steam it, but the recipe was really off for the liquid:besan ratio, so I just kinda gave up.
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# ? Apr 22, 2014 00:10 |
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I made Goan shrimp and okra curry. It was the most unapologetically hot thing I have ever eaten. Naan was leftover from Easter dinner so got served along even though not really proper.
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# ? Apr 22, 2014 02:52 |
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Great curries everyone! 3 more hours until your walk of shame, everyone else!
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# ? Apr 22, 2014 05:01 |
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Pookah posted:Not at all Thanks for this. I keeping meaning to make the paneer but then my laziness kicks in and I just buy a block :lazy: Paneer really is a great thing. franco posted:Some people prefer it much more pureed like a Palak Paneer, but I like my wilted to still have some form/bite so I used big leaf spinach, stalks and all, with a slightly shorter cooking time for it. I don't like spinach like that at all, far too slimy and just kinda gets stuck in my mouth, the texture is horrid. I've ruined many a good curry trying to like it Here's my chickpea and spinach effort (chopped up spinach and all): Spinach and paneer next for sure.
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# ? Apr 22, 2014 21:00 |
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Do what Julia does. Blanch it in a pot of boiling water. Then, strain it through. Then squeeeeeeeeeeze out all the liquid. THEN chop it up finely, and sautee it in fat. You'll never have slimy spinach again.
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# ? Apr 22, 2014 23:44 |
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Naming and shaming to help Drink and Fight and out a bit THE CURRY POLICE ARE IN THE HOUSE (and would like extra poppadoms) Steve Yun Casu Marzu atomicthumbs copen WanderingMinstrel I TapTheForwardAssist oiseaux morts 1994
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# ? Apr 23, 2014 14:34 |
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Curried last night. Did a spinach, tater and pea curry thing with lemon and saffron rice. Life has been hectic. Will post pics sometime soon-ish maybe?
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# ? Apr 24, 2014 23:39 |
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franco posted:Naming and shaming to help Drink and Fight and out a bit I"m making curry tomorrow! I was going to make it tonight, but I was worried about the trout in the fridge going off if I left it another night. Count on thai green curry with pork meatballs whenever I get off work tomorrow. (It was on this weeks menu already, but I'd totally forgot I posted in here)
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# ? Apr 25, 2014 05:19 |
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LET THE CONSEQUENCES COME FORTH!
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# ? May 6, 2014 17:49 |
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Has anyone made a proper Khmer curry? I'd love to have a good recipe for it.
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# ? Aug 21, 2014 00:22 |
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So I was going to make a Lamb Rogan Josh tomorrow but got stuck on veggies to have with the Lamb Curry and Rice. I was thinking of throwing in Potatoes and maybe Eggplant, does anyone see any major issues with this as long as I don't put too much in? I was planning on using a recipe like this http://thedomesticman.com/2012/07/10/rogan-josh-kashmiri-lamb-curry/ or the GWS one http://goonswithspoons.com/Rogan_Josh But I was thinking of say, cutting down the lamb by maybe 30% and putting in roughly the same weight of diced potatoes and Eggplanet. Potatoes I thought to just throw in but eggplant I don't know. Dice and it will just string through the curry and be nice and delicious... or horrible? Keep skin in? I'm awful when I go off recipe
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# ? Sep 2, 2014 13:09 |
I'm somewhere between vegetarian and vegan so I've never made Rogan Josh but I'd probably do a separate eggplant and potato thing. Something like this, meaning a dry curry that doesn't involve sauce. There's really no reason to throw it all together into one pot. Also for the love of god please use the GWS recipe or, if you stick to the other one, change the step where instead of frying the spices at the start they tell you to just dump them on top of the browned meat.
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# ? Sep 3, 2014 10:32 |
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I used the GWS one, and did throw it together, but upped the tomato and downed the meat. The Eggplant thickened up the sauce nicely
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# ? Sep 6, 2014 04:37 |
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# ? Mar 29, 2024 02:52 |
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Drink and Fight posted:
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# ? Nov 11, 2014 04:33 |