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Source: (consider it)
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Thread: HEAVEN: Dishy: the 2011 recipe thread.
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by LutheranChik:
Popovers=meatless Yorkshire pudding, often eaten as a breakfast/brunch treat with butter and jam on this side of the pond.
Do you have a recipe for that - it sounds very much like something my mother used to make for us kids but I never got the recipe from her. We used to have them hot from the frying pan with golden syrup or jam.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Sparrow
Shipmate
# 2458
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Posted
Too late to edit - just went back and found the recipe!
![[Roll Eyes]](rolleyes.gif)
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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rugasaw
Shipmate
# 7315
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Posted
Good then you can share. ![[Smile]](smile.gif)
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by rugasaw:
Good then you can share.
Amen to that!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Sparrow
Shipmate
# 2458
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Posted
I wanted to bake a cake tomorrow that needs golden syrup, but when I got my tin of syrup out of the cupboard this evening and checked it, it had all solidified. Will it be usable if I warm it gently to melt it?##
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by Sparrow:
I wanted to bake a cake tomorrow that needs golden syrup, but when I got my tin of syrup out of the cupboard this evening and checked it, it had all solidified. Will it be usable if I warm it gently to melt it?##
Can't see why not: it's just sugar. Same category of problem as finding your demerara has turned into small granite obelisk, ISTM.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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ThunderBunk
Stone cold idiot
# 15579
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Posted
quote:
Originally posted by Sparrow:
I wanted to bake a cake tomorrow that needs golden syrup, but when I got my tin of syrup out of the cupboard this evening and checked it, it had all solidified. Will it be usable if I warm it gently to melt it?##
I believe the standard method is to stand the tin in recently boiled water.
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Currently mostly furious, and occasionally foolish. Normal service may resume eventually. Or it may not. And remember children, "feiern ist wichtig".
Foolish, potentially deranged witterings
Posts: 2208 | From: Norwich | Registered: Apr 2010
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Piglet
Islander
# 11803
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Posted
David made a v. nice sausage dish for lunch today:
1 lb potatoes
1 lb sausages and
1 red pepper, de-seeded, all chopped in 1-2 in. pieces
½ an onion, chopped a bit smaller
Olive oil
Garlic to taste (I think he used 4 small cloves)
A pinch of herbes de Provence
A pinch of cayenne pepper, salt & pepper
Pre-heat oven to 400°F
Parboil the potatoes with salt for 5-10 min; drain and put in a baking dish.
Meanwhile, toss chopped peppers in oil over a low heat and set aside. Add garlic to pan with the onion and herbs and fry till transparent. Add the onion to the potatoes and drizzle with the oil left in the pan.
Bake for 20 mins, during which time you fry the sausage pieces. Add to the potatoes and bake for a further 20 mins, adding the peppers and sprinkling with a little cayenne after 10 mins.
Mmmmmm ...
PS it also works with chicken stir-fry strips.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Uncle Pete
Loyaute me lie
# 10422
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Posted
What's all this fuss about sushi? I had some on the weekend (I was bored and the appetizer plate came with my meal) Tasteless little bits of(raw?) crab wrapped in seaweed (I think) and boxed in by a little rice brick? There was a bit of smoked salmon on the side, and a bit of pickled? ginger which was quite nice.
Boring. Tasteless. Never again.
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Even more so than I was before
Posts: 20466 | From: No longer where I was | Registered: Sep 2005
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Piglet
Islander
# 11803
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Posted
You're not alone there, Pete - although I can see the visual/artistic merit of sushi, I'm deeply suspicious of its gustational value. What's the point of something looking pretty if it tastes horrid (or doesn't taste of anything at all)?
![[Confused]](confused.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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TubaMirum
Shipmate
# 8282
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Posted
Wasabi, ladies and gentlemen.
Wasabi is the answer....
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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Firenze
Ordinary decent pagan
# 619
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Posted
Speaking of which, I chanced on a sort of Spanish food imports yard sale the other day, and bought a couple of bagfuls of paella rice, olives, capers, paprika, Andalusian vinegar, olive oil soap, quince cheese - and two small bottles of flavoured oil. One didn't correspond to the box it was in, and, in fact, is flavoured with washabi.
I am trying to think what kind of salad it would best go in the dressing of.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Piglet
Islander
# 11803
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Posted
quote:
Originally posted by Firenze:
... One ... is flavoured with washabi.
I am trying to think what kind of salad it would best go in the dressing of.
One that I don't have to eat. ![[Snigger]](graemlins/snigger.gif)
My dad (bless him!) once inadvertently bought a tin of wasabi-flavoured Pringles and they were so horrid even he wouldn't eat them, and he's usually got the consititution of an ox. ![[Eek!]](eek.gif)
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Graven Image
Shipmate
# 8755
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Posted
I had some fresh peaches but not quite enough for a pie, so I added one can of tinned peaches drained and a box of fresh blueberries to make enough filling. Family remarks it was the best pie I have ever made.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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infinite_monkey
Shipmate
# 11333
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Posted
Yuppie_Monkey Cauliflower Salad:
-Cut a head of cauliflower into small florets, toss with olive oil and roast at 425, adding a few cloves of chopped garlic about 5 minutes before the florets are starting to brown (so, when they're still all white, but softening). Roasting time varies wildly, but is usually around 25 minutes total for me.
-Top and tail a couple handfuls of green beans, snapping each bean in half. Toss in boiling water for about 4-5 minutes, until cooked but still toothy. Immediately drain and shock in cold water so you don't end up with flabby, pale beans.
-Whisk together lemon juice, balsamic vinegar, olive oil, salt, and pepper to make a few tablespoons of your basic vinagrette.
-Chop a handful of parsley--ideally the nice Italian broadleaf kind, not the silly curly kind that doesn't taste like anything.
-Throw it all together and garnish with halved cherry tomatoes, chopped Marcona almonds, and bits of Feta.
Good stuff, and travels well for picnics.
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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nomadicgrl
Shipmate
# 7623
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Posted
quote:
Originally posted by Firenze:
Speaking of which, I chanced on a sort of Spanish food imports yard sale the other day, and bought a couple of bagfuls of paella rice, olives, capers, paprika, Andalusian vinegar, olive oil soap, quince cheese - and two small bottles of flavoured oil. One didn't correspond to the box it was in, and, in fact, is flavoured with washabi.
I am trying to think what kind of salad it would best go in the dressing of.
I would drizzle it (lightly) over a cold pasta salad, or brush it (lightly) on grilled salmon....
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The care of another,even material, bodily care is spiritual in essence. Bread for myself is a material question; bread for my neighbor is a spiritual one.- Jacques Maritain
Posts: 437 | From: Living in the land of Anne (with an e) | Registered: Jun 2004
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infinite_monkey
Shipmate
# 11333
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Posted
Or maybe whisked into some kind of Asian dressing for a salad involving greens, edamame, and clementines?
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His light was lifted just above the Law,
And now we have to live with what we did with what we saw.
--Dar Williams, And a God Descended
Obligatory Blog Flog: www.otherteacher.wordpress.com
Posts: 1423 | From: left coast united states | Registered: Apr 2006
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Lothlorien
Ship's Grandma
# 4927
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Posted
I have two young granddaughters for a week so food has been fairly basic. More so because they one is diagnosed as coeliac and the other one probably also is.
It's cold down here as it's winter and my thoughts turned to self saucing puddings. So here's a suggestion for any others who like such things but are gluten intolerant.
I bought a gluten free packet cake mix and made it up as suggested. Spread in a bigger dish that I would have used for a cake. Mix 2 cups of boiling water, 1/2 cup brown sugar and a large dollop of butter. Spread carefully over the batter from cake mix. I baked it at 160°C for 40 minutes. It was a huge success and has made enough for three evenings for the three of us.
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Buy a bale. Help our Aussie rural communities and farmers. Another great cause needing support The High Country Patrol.
Posts: 9745 | From: girt by sea | Registered: Aug 2003
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
I have read in novels about folks making a sort of soda bread in a pan on the stove, rather than in an oven but I've never tried it - has anyone got a recipe that I can have a go at?
I can make chapatis, of course, but I am thinking of something a bit thicker.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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TubaMirum
Shipmate
# 8282
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Posted
I picked about 3-1/2 pounds of blueberries the other day and made a pie.
The only problem was that I got greedy and threw too many blueberries in. I wanted a really fat pie - but I didn't compensate with more sugar. So it's a tart blueberry pie - not bad, really, at all, but next time I need to cool it. (Sprinkling a little sugar on the pie and popping it in the microwave for a few seconds helps sweeten it up a bit.)
I sure wish I could eliminate the learning curve, but it bites me every time....
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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Sparrow
Shipmate
# 2458
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Posted
What's the secret ingredient or secret method that makes brownies come out so fudgy? I've made several batches now and the first few, following the recipe strictly, were fine. As soon as I started to vary the recipe to change the flavours at all, they started to come out more "cake-ey" than like a brownie. What am i doing wrong - baking them too long maybe?
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Martha
Shipmate
# 185
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Posted
Baking time is important for brownies - you definitely want to err on the side of undercooking, so set the timer for 5 minutes less than the recipe says, at first. The other reason for their fudginess is they usually have a high sugar, fat and egg content and very little flour. The egginess gives that kind of papery finish on top, if your recipe gives you that.
I'm surprised that varying flavours would change the texture so significantly, though. You should be able to add nuts, dried fruit etc to the basic recipe quite easily. What have you tried so far?
Posts: 388 | From: in the kitchen | Registered: May 2001
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Sparrow
Shipmate
# 2458
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Posted
quote:
Originally posted by Martha:
Baking time is important for brownies - you definitely want to err on the side of undercooking, so set the timer for 5 minutes less than the recipe says, at first. The other reason for their fudginess is they usually have a high sugar, fat and egg content and very little flour. The egginess gives that kind of papery finish on top, if your recipe gives you that.
I'm surprised that varying flavours would change the texture so significantly, though. You should be able to add nuts, dried fruit etc to the basic recipe quite easily. What have you tried so far?
I tried it with white chocolate, would that make a difference? They were ok, quite edible, but just not as fudgy as the plain chocolate kind.
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For I am persuaded that neither death, nor life,nor angels, nor principalities, nor things present nor things to come, nor height, nor depth, nor any other creature, will be able to separate us from the love of God, which is in Christ Jesus our Lord.
Posts: 3149 | From: Bottom right hand corner of the UK | Registered: Mar 2002
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Martha
Shipmate
# 185
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Posted
Yes, white chocolate has no cocoa solids, just cocoa butter, so it's a bit different to work with. I've not really tried white choc brownies but I think most of the recipes I've seen are more butterscotchy, with lots of butter and brown sugar. You could try reducing the baking time a bit in your original recipe but it might be worth checking a few white choc brownies or blondies recipes to see what the difference is.
WW, I know I've heard of bread in a pan before, but I can't help with a recipe. Unless you want to make crumpets. Were you thinking steamed or dry-cooked? I've made pan pizza before with a kind of scone base cooked in a frying pan (I think that was a Delia recipe) - the steamed kind is maybe Jamaican?
ETA: just found this
[ 09. July 2011, 20:37: Message edited by: Martha ]
Posts: 388 | From: in the kitchen | Registered: May 2001
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Moo
Ship's tough old bird
# 107
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Posted
I think people in Ireland were making soda bread before they had ovens.
Try this
Moo
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Kerygmania host
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See you later, alligator.
Posts: 20365 | From: Alleghany Mountains of Virginia | Registered: May 2001
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TubaMirum
Shipmate
# 8282
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Posted
quote:
Originally posted by Zappa:
quote:
Originally posted by TubaMirum:
I sure wish I could eliminate the learning curve, but it bites me every time....
Somewhere, somehow, I think there's a mixed metaphore there!
Ah - is the curve a metaphor, too? Maybe!
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Thanks Moo.
--------------------
I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Piglet
Islander
# 11803
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Posted
That soda farl recipe looks really nice (and possibly Piglet-proof ![[Big Grin]](biggrin.gif) ); one of the few things I miss about Belfast is toasted soda farls with butter.
**drool**
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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TubaMirum
Shipmate
# 8282
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Posted
Just made 14 English muffins. (Is that an OK thing to say here? ![[Biased]](wink.gif) )
Partly this recipe, with elements of about 3 others.
Easy, fun, and good. (They need a few more minutes on each side next time, though. That damned learning curve again....)
[ 11. July 2011, 18:55: Message edited by: TubaMirum ]
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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TubaMirum
Shipmate
# 8282
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Posted
And now I just made rye bread. It's hilarious; mix the ingredients (white & rye flours, water, yeast, salt, caraway) by hand for a minute or two - then stick it in the fridge for a week to get nice & ripe.
Good times....
Posts: 4719 | From: Right Coast USA | Registered: Aug 2004
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Piglet
Islander
# 11803
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Posted
In response to a question in the British thread in AS:
Doodlebugs
4 oz semi-sweet* baker's chocolate
1 oz butter
1 generous teaspoon golden syrup
About 4 oz Raisin Bran flakes, mixed with a handful or two of extra raisins
Melt the chocolate and butter in a large bowl in the microwave - I start with 2 minutes on 80% power, then give it a stir.
Once it's melted, stir in the golden syrup until it's smooth, then fold in the bran-flakes and raisins until they're nicely coated with the chocolate. If necessary add more bran-flakes until the chocolate is more-or-less saturated.
Spoon into little paper bun-cases; if you use a fairly generously-heaped teaspoon of mixture per bun-case, this amount should make about 30.
* I use semi-sweet chocolate because it's the easiest to get here; full-on milk chocolate is also nice.
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I may not be on an island any more, but I'm still an islander.
alto n a soprano who can read music
Posts: 20272 | From: Fredericton, NB, on a rather larger piece of rock | Registered: Sep 2006
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Cottontail
Shipmate
# 12234
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Posted
quote:
Originally posted by Moo:
I think people in Ireland were making soda bread before they had ovens.
Try this
Moo
The recipe is what we in Scotland call a Girdle Scone. (girdle = griddle) There's no difference, except that I would recommend cooking the round whole, then cutting it into triangles when it is done. This way the individual pieces don't puff up so much, they look neater, and they are easier to split. But no biggie either way.
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"I don't think you ought to read so much theology," said Lord Peter. "It has a brutalizing influence."
Posts: 2377 | From: Scotland | Registered: Jan 2007
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daisydaisy
Shipmate
# 12167
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Posted
Why is it that when I make jam with 500g of fruit I can get a reasonable set, but when I double all quantities it seems to take forever to set? I have a lot of fruit (mirabelle plums) and I would rather like to be able to make larger quantities than just 500g.
Posts: 3184 | From: southern uk | Registered: Dec 2006
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Suze
Ship's Barmaid
# 5639
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Posted
quote:
Originally posted by Sparrow:
What's the secret ingredient or secret method that makes brownies come out so fudgy? I've made several batches now and the first few, following the recipe strictly, were fine. As soon as I started to vary the recipe to change the flavours at all, they started to come out more "cake-ey" than like a brownie. What am i doing wrong - baking them too long maybe?
Nigella Lawson has an absolutely failproof recipe for brownies that are papery on top and fudgy in the middle - would be worth looking at her website for details.
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' You stay here and I'll go look for God, that won't be hard cos I know where he's not, and I will bring him back with me , then he'll listen , then he'll see' Richard Shindell
Posts: 2603 | From: where the angels sleep | Registered: Mar 2004
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frin
Drinking coffee for Jesus
# 9
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Posted
I'm going to an aftershow party for a junior school actor tonight and agreed to bring along an alcohol-free cocktail.
I was thinking I might try and figure out the proportions for the apple, blueberry and peppermint cordial I made during a cocktail making contest a few summers ago. Does anyone have anything more trusted in their repertoire?
'frin
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"Even the crocodile looks after her young" - Lamentations 4, remembering Erin.
Posts: 4496 | From: a library | Registered: Apr 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
quote:
Originally posted by daisydaisy:
Why is it that when I make jam with 500g of fruit I can get a reasonable set, but when I double all quantities it seems to take forever to set? I have a lot of fruit (mirabelle plums) and I would rather like to be able to make larger quantities than just 500g.
Talking to moonlitdoor when he visited earlier this year I gather if you chop an apple it will set better but it might be worth PMing him to check that I've got this right. I think apples are full of pectin or something. He makes wondrous marmalade!
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
DUH!!
You have to add the chopped apple to the jam, I forgot to say that, sorry.
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I give thanks for unknown blessings already on their way.
Fancy a break in South India?
Accessible Homestay Guesthouse in Central Kerala, contact me for details
What part of Matt. 7:1 don't you understand?
Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Marvin the Martian
Interplanetary
# 4360
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Posted
quote:
Originally posted by frin:
I'm going to an aftershow party for a junior school actor tonight and agreed to bring along an alcohol-free cocktail.
I was thinking I might try and figure out the proportions for the apple, blueberry and peppermint cordial I made during a cocktail making contest a few summers ago. Does anyone have anything more trusted in their repertoire?
You could try one of these.
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Hail Gallaxhar
Posts: 30100 | From: Adrift on a sea of surreality | Registered: Apr 2003
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Roseofsharon
Shipmate
# 9657
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Posted
I have an unexpected glut of large Vegetable Spaghetti (aka Spaghetti Squash). I usually just have half a dozen per season, which I serve as a light lunch or a side dish, halved, buttered, sprinkled with herbs and roasted.
The current crop, which I haven't dared count, are coming in big enough for the two of us as a generous main course, and I need to find some other way of serving them.
Can anybody help? Can I use any other squash recipes, or will they not work with its spaghetti-like stranded flesh?
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Talk about books -any books- on our rejuvenatedforum http://www.bookgrouponline.com/index.php?
Posts: 3060 | From: Sussex By The Sea | Registered: Jun 2005
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Mama Thomas
Shipmate
# 10170
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Posted
There was something really good in The Times recipe page on Monday. It was bizarre in that at first glance was "gourmet" (whatever that means) but it was basically tinned food on toast. But it was great. My adaption was:
Split whole wheat French bread and oven toast.
When almost done, remove from oven and slather with pesto sauce.
Open tin or two of sardines. Open each fish and remove backbone and lay on toast.
Take tomato (or in my case grab a can of tomato whatever and drain) and spoon over sardines.
Pour remaining sarding oil over tomatoes and return whole mess to oven and heat and serve.
Tastes almost fancy and I would never have thought of it myself. And ingredients are cheaper and easier to find than "naturally pickled saffron capers" that our beloved Rupert's The Times so often expects people to have on hand.
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All hearts are open, all desires known
Posts: 3742 | From: Somewhere far away | Registered: Aug 2005
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Graven Image
Shipmate
# 8755
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Posted
Roseofsharon posted quote:
Can anybody help? Can I use any other squash recipes, or will they not work with its spaghetti-like stranded flesh?
Around our house we cook it take a fork and pull out the spaghetti like strands and top with pasta sauce and cheese.
Posts: 2641 | From: Third planet from the sun. USA | Registered: Nov 2004
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LutheranChik
Shipmate
# 9826
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Posted
Just made several pounds of German potato salad for a church picnic tomorrow...soooooo good. My mom used to make this every summer on the farm when we were making hay and had hired hands helping us. It's a hot salad, with potatoes, onion, celery and a bacon/vinegar/sugar-based sauce; and the longer you let it self-marinate, the better it is.
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Simul iustus et peccator
http://www.lutheranchiklworddiary.blogspot.com
Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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rugasaw
Shipmate
# 7315
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Posted
We had some church friends over Saturday night and I decided to grill. One of the thinks I grilled was some boneless skinless chicken thighs. I tried out a Greek yogurt based marinade. One of the things the marinade called for was curry. I have no curry have never used curry and have maybe tasted curry only once or twice. So I decided to create a curry powder. I used tumeric, garlic, ancho chile powder, paprika, and cumin. The result was extremely tasty, but I would like to know how close does this approximate curry?
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Treat the earth well, It was not given to you by your parents. It was loaned to you by your children. -Unknown
Posts: 2716 | From: Houston | Registered: Jun 2004
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LutheranChik
Shipmate
# 9826
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Posted
Sounds great. I think that most curry powders also include ginger and some of the "sweeter" spices -- coriander; cinnamon; cardamom.
Maybe some of our South Asian correspondents can confirm this, but my understanding is that (the rise of modern convenience foods in more affluent Asian homes notwithstanding) real, old-skool Indian-subcontinent cooks have their own favored curry mixtures for different types of foods, and would look askance at a one-recipe-fits-all curry powder.
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Posts: 6462 | From: rural Michigan, USA | Registered: Jul 2005
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Firenze
Ordinary decent pagan
# 619
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Posted
quote:
Originally posted by rugasaw:
I used tumeric, garlic, ancho chile powder, paprika, and cumin. The result was extremely tasty, but I would like to know how close does this approximate curry?
Sounds good to me. The only things I would add are ground coriander and fresh ginger.
I do a lot of spicy cooking, but very seldom use a ready-made curry powder. There's a thing where you mash up egg yolks with it and mayonnaise, but that would be about it.
Posts: 17302 | From: Edinburgh | Registered: Jun 2001
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Welease Woderwick
Sister Incubus Nightmare
# 10424
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Posted
Yes indeed, curry powder is virtually unknown here. We have jars of various individual spices, some used whole and some used ground. You can buy Masala powders, masala just means mixture - Garam Masala is "Hot Mixture" but there are loads of others for various uses and they vary in ingredients from manufacturer to manufacturer. We buy some masala powders but I think things are always added to them whilst cooking.
But then there are dozens, if not hundreds [thousands?], of different cuisines across India - indeed if we just go 100 kms in just about any direction [except west as it can get a bit difficult to shop in the Arabian Sea] the spicing in foods will be different.
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Posts: 48139 | From: 1st on the right, straight on 'til morning | Registered: Sep 2005
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Gee D
Shipmate
# 13815
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Posted
The old-fashioned curry powder (as made by by K....) is an essential for Coronation Chicken, and the curried eggs Firenze refers to, but these days has few other uses.
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Posts: 7028 | From: Warrawee NSW Australia | Registered: Jun 2008
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rugasaw
Shipmate
# 7315
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Posted
So I marinaded the chicken in a curry* minus ginger and coriander. But that's fine because I made a chimichurri for a steak using basil and oregano instead of cilantro. And I also grilled some good German style smoked sausage. I am afraid I took my guests on a multicultural grill fest.
*Of true Indian heritage by an Indian from just outside of Mumbai. You only have to go Northwest of Mumbai a few thousand kilometers to get to my home. Oh and I am not the type of Indiam that comes from India but...
[ 25. July 2011, 22:54: Message edited by: rugasaw ]
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Posts: 2716 | From: Houston | Registered: Jun 2004
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