Chaotic Coffee Klatch (tea also available)

[MedicalMuse]

Speaking of getting all hot'n bothered...

This one is rather involved, but, the heat can be increased by adding more of the curry paste. So if you like it hot....
I've also included an InstaPot method for this recipe.


Bear Curry*

Ingredients:

2 pounds bear, other game meat, or beef, cut into cubes
3-6 tablespoons vegetable oil
1-2 large onions, chopped
5 cloves garlic, chopped
2 one-inch pieces ginger root, peeled and grated fine (peel with a spoon edge)
1 large red bell pepper, sliced
3 tablespoons Indian curry paste (recipe follows)
1 tablespoon Garam Masala (recipe follows)
2 tablespoons tomato puree
½ pound green beans, cooked and cut into pieces
1 pound sweet potatoes, cubed and cooked
Salt to taste

Method:

Preheat the oven to 375F.

Add 3-4 tablespoons vegetable oil to a wok or large cast iron frying pan and heat on medium heat.

Finely chop the onions, garlic, ginger root and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt. Don’t let the garlic brown, it turns bitter. Remove from the pan and set aside.

Increase heat to high. Add a couple tablespoons of vegetable oil to the pan. Add the cubed meat and garam masala, and brown well on all sides, then add tomato puree and curry paste. Return vegetables back to pan. Continue frying for about 5 minutes, stirring well.

Put the mixture into a casserole or Pyrex dish and place into the oven and allow it to cook for 2 hours, or place into a crock pot and cook on high for 4 hours. When it’s in the crock pot I stir it every couple of hours to help it cook evenly.

Serve with green beans and sweet potatoes (or regular mashed potatoes) alongside, served hot, and top curry with Mint Yogurt Sauce (recipe follows).

Note: Just blanch the green beans, leave slightly crunchy, or peapods would work well too.

Curry Paste

Ingredients:

5 tablespoons ground coriander
7 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon chili powder
1 finely chopped fresh jalapeño
1 inch grated fresh ginger
1 clove garlic, crushed
1 cup vegetable oil

Method:

Fry ginger, garlic, and jalapeño in medium-hot oil for 2 minutes. Add the spices and stir-fry for a further 2 minutes. Place everything in an airtight glass jar and store in the refrigerator or freeze

Garam Masala

Ingredients:

4 tablespoons whole coriander
1 tablespoon, plus 1 ½ teaspoons whole cumin seed
1 tablespoon whole black peppercorns
1 ½ teaspoons dry ginger
¾ teaspoons black (or regular) cardamom, 3-4 large pods
¾ teaspoon whole cloves
¾ teaspoon cinnamon, 2 one-inch piece
¾ teaspoon crushed bay leaves


Method:

Heat heavy skillet on medium heat and gently toast all ingredients, stirring occasionally.
Once spices are toasted, remove from heat and cool completely.
Grind all spices together to a fine powder in a clean, dry coffee grinder. Store in an airtight container in a cool, dark place.


Mint Yogurt Sauce

Ingredients:

½ cup plain Greek yogurt
2 tablespoons honey
½ teaspoon ground cumin
½ teaspoon salt
2 tablespoons chopped fresh mint (blanch if you want to keep the color)
1 tablespoon lemon olive oil (I steep lemon peel, without pith) in extra virgin olive oil 5-6 days in the fridge, then remove peel)

Use a blender to thoroughly combine all ingredients. Serve over Curry.


InstaPot Method:

1. Turn InstaPot on Saute “High”.
2. Once hot, add 3-6 tablespoons vegetable oil.
3. Brown meat in batches with garam masala. Transfer to bowl.
4. Saute garlic, peppers, and ginger until soft, deglazing pan as you go.
5. Add 2 cups diced tomatoes. Cook until combined and bubbling.
6. Add curry paste and mix, letting it boil for 1-2 minutes.
7. Add browned meat to pot, mixing everything well; Pressure cook on “High” for 40 minutes.

*Can also use beef or other large game meat.

My brother got a bear last year. There may be some bear left for this...

 

[Codeman93]

My brother got a bear last year. There may be some bear left for this...

I love bear I prefer it to venison

 

[cascadiabound]

Speaking of getting all hot'n bothered...

This one is rather involved, but, the heat can be increased by adding more of the curry paste. So if you like it hot....
I've also included an InstaPot method for this recipe.


Bear Curry

Ingredients:

2 pounds bear, other game meat, or beef, cut into cubes
3-6 tablespoons vegetable oil
1-2 large onions, chopped
5 cloves garlic, chopped
2 one-inch pieces ginger root, peeled and grated fine (peel with a spoon edge)
1 large red bell pepper, sliced
3 tablespoons Indian curry paste (recipe follows)
1 tablespoon Garam Masala (recipe follows)
2 tablespoons tomato puree
½ pound green beans, cooked and cut into pieces
1 pound sweet potatoes, cubed and cooked
Salt to taste

Method:

Preheat the oven to 375F.

Add 3-4 tablespoons vegetable oil to a wok or large cast iron frying pan and heat on medium heat.

Finely chop the onions, garlic, ginger root and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt. Don’t let the garlic brown, it turns bitter. Remove from the pan and set aside.

Increase heat to high. Add a couple tablespoons of vegetable oil to the pan. Add the cubed meat and garam masala, and brown well on all sides, then add tomato puree and curry paste. Return vegetables back to pan. Continue frying for about 5 minutes, stirring well.

Put the mixture into a casserole or Pyrex dish and place into the oven and allow it to cook for 2 hours, or place into a crock pot and cook on high for 4 hours. When it’s in the crock pot I stir it every couple of hours to help it cook evenly.

Serve with green beans and sweet potatoes (or regular mashed potatoes) alongside, served hot, and top curry with Mint Yogurt Sauce (recipe follows).

Note: Just blanch the green beans, leave slightly crunchy, or peapods would work well too.

Curry Paste

Ingredients:

5 tablespoons ground coriander
7 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon chili powder
1 finely chopped fresh jalapeño
1 inch grated fresh ginger
1 clove garlic, crushed
1 cup vegetable oil

Method:

Fry ginger, garlic, and jalapeño in medium-hot oil for 2 minutes. Add the spices and stir-fry for a further 2 minutes. Place everything in an airtight glass jar and store in the refrigerator or freeze

Garam Masala

Ingredients:

4 tablespoons whole coriander
1 tablespoon, plus 1 ½ teaspoons whole cumin seed
1 tablespoon whole black peppercorns
1 ½ teaspoons dry ginger
¾ teaspoons black (or regular) cardamom, 3-4 large pods
¾ teaspoon whole cloves
¾ teaspoon cinnamon, 2 one-inch piece
¾ teaspoon crushed bay leaves


Method:

Heat heavy skillet on medium heat and gently toast all ingredients, stirring occasionally.
Once spices are toasted, remove from heat and cool completely.
Grind all spices together to a fine powder in a clean, dry coffee grinder. Store in an airtight container in a cool, dark place.


Mint Yogurt Sauce

Ingredients:

½ cup plain Greek yogurt
2 tablespoons honey
½ teaspoon ground cumin
½ teaspoon salt
2 tablespoons chopped fresh mint (blanch if you want to keep the color)
1 tablespoon lemon olive oil (I steep lemon peel, without pith) in extra virgin olive oil 5-6 days in the fridge, then remove peel)

Use a blender to thoroughly combine all ingredients. Serve over Curry.


InstaPot Method:

1. Turn InstaPot on Saute “High”.
2. Once hot, add 3-6 tablespoons vegetable oil.
3. Brown meat in batches with garam masala. Transfer to bowl.
4. Saute garlic, peppers, and ginger until soft, deglazing pan as you go.
5. Add 2 cups diced tomatoes. Cook until combined and bubbling.
6. Add curry paste and mix, letting it boil for 1-2 minutes.
7. Add browned meat to pot, mixing everything well; Pressure cook on “High” for 40 minutes.

A man who cooks from scratch AND can transcribe a recipe!
*swoon*

 

[Mr_Soup]

And even if they don’t….Muse, there is nothing wrong with those thighs. And they look better when they’re shaking, anyways

Pro tip: getting them to shake is how you keep breathing.

Just be mindful of that climatic vice grip. It’s been known to snap glasses. True story.

 

[rjr_1954]

I deleted the original post

Also, that's a slang of her name and not true spelling

 

[LupineOne]

A man who cooks from scratch AND can transcribe a recipe!
*swoon*

I've cooked enough in my life that I can glance through a recipe and know whether it's going to be quality or not. I also take new recipes and modify them to my tastes almost constantly

 

[Codeman93]

Speaking of getting all hot'n bothered...

This one is rather involved, but, the heat can be increased by adding more of the curry paste. So if you like it hot....
I've also included an InstaPot method for this recipe.


Bear Curry

Ingredients:

2 pounds bear, other game meat, or beef, cut into cubes
3-6 tablespoons vegetable oil
1-2 large onions, chopped
5 cloves garlic, chopped
2 one-inch pieces ginger root, peeled and grated fine (peel with a spoon edge)
1 large red bell pepper, sliced
3 tablespoons Indian curry paste (recipe follows)
1 tablespoon Garam Masala (recipe follows)
2 tablespoons tomato puree
½ pound green beans, cooked and cut into pieces
1 pound sweet potatoes, cubed and cooked
Salt to taste

Method:

Preheat the oven to 375F.

Add 3-4 tablespoons vegetable oil to a wok or large cast iron frying pan and heat on medium heat.

Finely chop the onions, garlic, ginger root and bell pepper and add to the pan. Fry them until the onions are translucent, but not burnt. Don’t let the garlic brown, it turns bitter. Remove from the pan and set aside.

Increase heat to high. Add a couple tablespoons of vegetable oil to the pan. Add the cubed meat and garam masala, and brown well on all sides, then add tomato puree and curry paste. Return vegetables back to pan. Continue frying for about 5 minutes, stirring well.

Put the mixture into a casserole or Pyrex dish and place into the oven and allow it to cook for 2 hours, or place into a crock pot and cook on high for 4 hours. When it’s in the crock pot I stir it every couple of hours to help it cook evenly.

Serve with green beans and sweet potatoes (or regular mashed potatoes) alongside, served hot, and top curry with Mint Yogurt Sauce (recipe follows).

Note: Just blanch the green beans, leave slightly crunchy, or peapods would work well too.

Curry Paste

Ingredients:

5 tablespoons ground coriander
7 tablespoons ground cumin
1 tablespoon paprika
1 tablespoon turmeric
1 tablespoon chili powder
1 finely chopped fresh jalapeño
1 inch grated fresh ginger
1 clove garlic, crushed
1 cup vegetable oil

Method:

Fry ginger, garlic, and jalapeño in medium-hot oil for 2 minutes. Add the spices and stir-fry for a further 2 minutes. Place everything in an airtight glass jar and store in the refrigerator or freeze

Garam Masala

Ingredients:

4 tablespoons whole coriander
1 tablespoon, plus 1 ½ teaspoons whole cumin seed
1 tablespoon whole black peppercorns
1 ½ teaspoons dry ginger
¾ teaspoons black (or regular) cardamom, 3-4 large pods
¾ teaspoon whole cloves
¾ teaspoon cinnamon, 2 one-inch piece
¾ teaspoon crushed bay leaves


Method:

Heat heavy skillet on medium heat and gently toast all ingredients, stirring occasionally.
Once spices are toasted, remove from heat and cool completely.
Grind all spices together to a fine powder in a clean, dry coffee grinder. Store in an airtight container in a cool, dark place.


Mint Yogurt Sauce

Ingredients:

½ cup plain Greek yogurt
2 tablespoons honey
½ teaspoon ground cumin
½ teaspoon salt
2 tablespoons chopped fresh mint (blanch if you want to keep the color)
1 tablespoon lemon olive oil (I steep lemon peel, without pith) in extra virgin olive oil 5-6 days in the fridge, then remove peel)

Use a blender to thoroughly combine all ingredients. Serve over Curry.


InstaPot Method:

1. Turn InstaPot on Saute “High”.
2. Once hot, add 3-6 tablespoons vegetable oil.
3. Brown meat in batches with garam masala. Transfer to bowl.
4. Saute garlic, peppers, and ginger until soft, deglazing pan as you go.
5. Add 2 cups diced tomatoes. Cook until combined and bubbling.
6. Add curry paste and mix, letting it boil for 1-2 minutes.
7. Add browned meat to pot, mixing everything well; Pressure cook on “High” for 40 minutes.

I’ve still yet to master curry or ramen but I’m working on it!

 

[LupineOne]

Pro tip: getting them to shake is how you keep breathing.

Just be mindful of that climatic vice grip. It’s been known to snap glasses. True story.

See...he knows

 

[MedicalMuse]

I need to go to bed. I'm overstimulated.

 

[DarkRaven13]

Do I need to describe it to whoever missed it?

Please

Another description would be....

Think of what you imagined in your most wildest of dreams and give it the best rating you can think of.

Then...add to it.

 

[TANSTAAFL58]

Glad to see the discussion on thighs...it sets a proper tone for the evening...count me as "thick positive".

 

[LupineOne]

I need to go to bed. I'm overstimulated.

Sorry

 

[DarkRaven13]

I need to go to bed. I'm overstimulated.

Good night MedicalMuse

 

[Deleted member 5654768]

Glad to see the discussion on thighs...it sets a proper tone for the evening...count me as "thick positive".

Kids call it “thiccc” now, Tan

 

[BrendaBear]

That’s very difficult.

Not really, I get screwed no matter what I do.

 

[MedicalMuse]

Another description would be....

Think of what you imagined in your most wildest of dreams and give it the best rating you can think of.

Then...add to it.

Raven!

 

[Codeman93]

I need to go to bed. I'm overstimulated.

Sweet dreams

 

[rjr_1954]

That's an option too. Good job

That's also a slang and not true spelling of her name.

 

[LupineOne]

I need to go to bed. I'm overstimulated.

Sleep well, Muse

 

[MedicalMuse]

Sweet dreams

i'm not going yet
lol

it was in reference to being hot and bothered.thanks to Fluff's decriptions earlier, and Soup's addition....

 

[Codeman93]

i'm not going yet
lol

it was in reference to being hot and bothered.thanks to Fluff's decriptions earlier, and Soup's addition....

 

[LupineOne]

i'm not going yet
lol

it was in reference to being hot and bothered.thanks to Fluff's decriptions earlier, and Soup's addition....

"Fluffs"....jaysus

 

[cascadiabound]

That's also a slang and not true spelling of her name.

Still... prolly wouldn't be difficult to figure out your actual home address. Anyone following this thread could easily do it.
This is the last time I'm going to address internet safety with you.
I dislike repeating myself.

 

[TANSTAAFL58]

Kids call it “thiccc” now, Tan

Thiccc? Ok.

Child of the 60s...

 

[cascadiabound]

I need to go to bed. I'm overstimulated.

Goodnight sweet Musey.