What's cookin', good lookin'?

[troubledone]

Chicken curry and Libyan bread

 

[seela]

Leftover quiche: salami, red&yellow bell pepper, red onion, garlic and lcinnamon basil.

Why is it that I always get the most compliments for my leftover quiches that I whip up on a moment's notice, when there's no real food to serve surprise guests?

 

[the captians wench]

Bangers and Mash with a porter gravy.

Comfort food that makes me giggle as I remember talking to Jounar on my last visit about what we American's consider "Irish food".

 

[knot_sweet]

Wholemeal pasta and tomato pesto with pan fried garlic cheese bread.

 

[Red Sonja]

It'll be meatball heroes for ddh, and meatballs and sauce over sliced sauteed zucchini for me.

 

[seela]

What are meatball heroes?

We have steamed salmon with garlic sauted spinach and oven-roasted tomatoes. Yoghurt, bilberries, roasted almonds and honey for dessert.

 

[midwestyankee]

What are meatball heroes?

We have steamed salmon with garlic sauted spinach and oven-roasted tomatoes. Yoghurt, bilberries, roasted almonds and honey for dessert.

A hero is a type of sandwich made with a long roll, generally soft. Think of a baguette with a soft crust, cut in 12 inch lengths. These are sliced lengthwise but not completely cut through, leaving two long halves joined as by a hinge, and then filled with goodies of one's choice.

In the USA, the same type of sandwich goes by a number of different names: submarines, subs, hoagies, and heroes are all used in different parts of the country. And there may be more that aren't coming to mind at the moment. It used to be that one could tell another's place of origin by the name they used for this type of sandwich. Not so much any more, as with most regional differences. The Subway franchise includes several thousand restaurants making this type of sandwich and their name is helping the term "sub" become a national term.

 

[seela]

Ah, thanks. I didn't know there are other names for subs as well, although naturally it makes sense that there are.

 

[ownedsubgal]

In the USA, the same type of sandwich goes by a number of different names: submarines, subs, hoagies, and heroes are all used in different parts of the country.

don't forget grinders and po'boys...the latter being my favorite word for this type of sandwich although i know it's all the same thing.

(wishing it were warm weather so i could make a fried shrimp po'boy with spicy creole mustard remoulade).

 

[vampwrrr]

Soon to make a brunch of leftover Thanksgiving fare: collard greens, mashed sweet potatoes...perhaps a bit of macaroni and cheese if I'm feeling daring...

 

[midwestyankee]

don't forget grinders and po'boys...the latter being my favorite word for this type of sandwich although i know it's all the same thing.

(wishing it were warm weather so i could make a fried shrimp po'boy with spicy creole mustard remoulade).

Good additions to the list. In travelling around the country I think I've encountered most of the variations on this theme - and oh my, the fried oyster po' boy I had in Lafayette, La was outstanding! - but clearly these just didn't make it to mind when I posted.

As I'm too often saying these days, not only is my short term memory bad but so is my short term memory.

 

[seela]

don't forget grinders and po'boys...the latter being my favorite word for this type of sandwich although i know it's all the same thing.

Po'boys I'm actally familiar with. Never had them of course, as I've never set my foot in America, but fried shrimp po'boys were mentioned in a book I read

Cooking today: leftover salmon with Jerusalem artichoke pure and steamed Brussels sprouts.

 

[JustaSCOUNDREL]

Folks I haven't posted here before so I come, hat in hand, asking for some help. I love curries and have a recipe for some very good shrimp (or other neat) curry.

My problem is I haven't been able to find a curry powder with enough of a curry flavor to suite my taste. I am aware curry powder is made from a combination of spices and honestly I don't know which spice I want more of except the taste of curry. I know I'm not very much help and I do wish I could better describe what I'm looking for.

Honestly my ex used to make it so the taste was perfect and the curry powder was bought off the shelf at a local grocery store, but unfortunately that door is nailed shut. I also don't want to buy $50 worth of curry powder and cook up $150 worth of shrimp (O.K. I could use chicken) and still not find what I'm looking for.

So if you have a curry powder with a strong curry taste please post here or PM me.

Thank you for your time and consideration.

Mike

 

[BonBon1976]

Folks I haven't posted here before so I come, hat in hand, asking for some help. I love curries and have a recipe for some very good shrimp (or other neat) curry.

My problem is I haven't been able to find a curry powder with enough of a curry flavor to suite my taste. I am aware curry powder is made from a combination of spices and honestly I don't know which spice I want more of except the taste of curry. I know I'm not very much help and I do wish I could better describe what I'm looking for.

Honestly my ex used to make it so the taste was perfect and the curry powder was bought off the shelf at a local grocery store, but unfortunately that door is nailed shut. I also don't want to buy $50 worth of curry powder and cook up $150 worth of shrimp (O.K. I could use chicken) and still not find what I'm looking for.

So if you have a curry powder with a strong curry taste please post here or PM me.

Thank you for your time and consideration.

Mike

Mike,
I have cooked with all types and like the spicier ones but for prawns it is generally more mild...here is a link to some curry brands and types. Where you are located will dictate the brands you can get.

http://www.veggiebelly.com/2012/09/taste-test-best-curry-powders.html
and another
http://www.templeofthai.com/cooking/about_thai_curry.php

If you have an oriental shop or section locally I would ask what they would recommend - they will probably steer you to the best stuff.

There are a few types of curry - Green Curry is spicy, Red Curry is medium spicy, Yellow Curry is mild and Masaman Curry is more sweet.

Hope this helps... happy cooking.

 

[Netzach]

Folks I haven't posted here before so I come, hat in hand, asking for some help. I love curries and have a recipe for some very good shrimp (or other neat) curry.

My problem is I haven't been able to find a curry powder with enough of a curry flavor to suite my taste. I am aware curry powder is made from a combination of spices and honestly I don't know which spice I want more of except the taste of curry. I know I'm not very much help and I do wish I could better describe what I'm looking for.

Honestly my ex used to make it so the taste was perfect and the curry powder was bought off the shelf at a local grocery store, but unfortunately that door is nailed shut. I also don't want to buy $50 worth of curry powder and cook up $150 worth of shrimp (O.K. I could use chicken) and still not find what I'm looking for.

So if you have a curry powder with a strong curry taste please post here or PM me.

Thank you for your time and consideration.

Mike

Penzeys will do ya right. I'm a fan of their Singapore curry for seafood and noodles and milder stuff and I think it's close to what you want. TJ's has some pastes and simmer sauces that are going to do it too.

Spices will never run you that much if you hit an Asian grocery. Latin groceries have a LOT of spice overlap too.

For shrimp, a mild masala would be 2 parts turmeric, 1 part fenugreek, 1 part coriader, 1/2 part cumin, 1/2 part ginger, pinch black pepper, pinch cinnamon, pinch cardamom

also what creates a LOT of that flavor profile is how you use that spice - I always start it out frying in some butter with some onions that have been diced or even pureed - you need to caramelize onion to set this stuff off right.

 

[seela]

also what creates a LOT of that flavor profile is how you use that spice - I always start it out frying in some butter with some onions that have been diced or even pureed - you need to caramelize onion to set this stuff off right.

This is what I was going to add. Make sure you caramelize the onion and cook the spice. Add a bit of water if you use dry, powdered stuff to make some sort of a paste, it won't burn so easily when you cook it. But frying the spices is crucial for really getting the flavor going.

 

[JustaSCOUNDREL]

I want to thank everyone who replied to my curry question. I received several good ideas and some new resources to look for and of course a recipe. Due to real life intruding on my fantasy world I doubt I'll get a chance to try the ideas for a couple of months, but when I do I'll post here.

Again thank you for taking your time to answer and help me out.

Mike

 

[seela]

Beetroot pancakes with creme fraiche, sauteed spinach and toasted pine nuts.

 

[CutieMouse]

I would like to take this opportunity to announce that perfectly chilled slice of homemade [85% dark] flourless chocolate cake (with a glass of red wine) is an excellent way to end the day.

 

[Netzach]

A dish I shall call "At Least it's Got Vitamins" - Asian pork meatballs got WAY too fatty, used extra to cook yam slices, and I'm still skimming this deglaze ponzu business which is more like a de-fat. Couldn't even consider making the kale bed with any fat at all, steamed that. Flavor is red miso, tamari, scallion, ginger, garlic, and um, fat wonderful fat. I should have stopped the minute I realized how hard it was to wash my hands. So this free ranging scraps eating happy organic pig thing doesn't always mean lean, just almost always.

And yes, it came out delicious. I guess I've got my week covered.

 

[IrisAlthea]

Risotto with porcini and chicken liver, tomato salad with balsamico dressing and iceberg lettuce with lemon, salt and sugar dressing like granny made it.

 

[BonBon1976]

Oxtail soup with fresh parsley and caramalized onions, homemade biscuits to dip in the broth. Perfect for cold weather!

 

[Red Sonja]

Is it a bad sign I'm relying on frozen veg and curry cubes this week? Yes? I was afraid of that. Must make it up to ddh later.

 

[Netzach]

I channeled my inner Tony Bourdain and went for the Bun Bo Hue, which I never have before. I can now say that one of the most fantastic things I have ever eaten for under 50 bucks a plate (this clocked in at 9.99) involves pig's blood, pig's feet, and fatty brisket and rare mooing slices of beef. (They cook in the broth. I don't have a death wish.)

Which are probably also in hot dogs, come to think of it.

I now want to eat everything that will not kill me.

If anyone ever comes through here, barring Saigon, California and Texas or someone's house, I don't think you can do better for Vietnamese food. Or Mexican food if you do it right - better than NYC for that. Everything else duplicates pretty well in most cities.

 

[intothewoods]

A dish I shall call "At Least it's Got Vitamins" - Asian pork meatballs got WAY too fatty, used extra to cook yam slices, and I'm still skimming this deglaze ponzu business which is more like a de-fat. Couldn't even consider making the kale bed with any fat at all, steamed that. Flavor is red miso, tamari, scallion, ginger, garlic, and um, fat wonderful fat. I should have stopped the minute I realized how hard it was to wash my hands. So this free ranging scraps eating happy organic pig thing doesn't always mean lean, just almost always.

And yes, it came out delicious. I guess I've got my week covered.

Was it definitely pastured? Just curious. I've had fatty fatty ground stuff that was organic or from various local farms, but recently I had pastured lamb and pastured pork and both were so lean! I've never had lean ground lamb before. Crazy!