curry chronicles

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I wonder if mayo-averse folks could kind of get around it psychologically by making your own...? An egg, a bit of dry mustard, a bit of lemon juice, salt, oil...see it as components even after it's emulsified? I dunno. Are creamy salad dressings also a problem?

improvised explosive advice (WmC), Wednesday, 2 May 2012 00:27 (seven years ago) link

i will be reporting on the horseshoe korma tomorrow tbh.

call all destroyer, Wednesday, 2 May 2012 00:29 (seven years ago) link

i might be able to get down with homemade mayo

JacobSanders, Wednesday, 2 May 2012 00:49 (seven years ago) link

Mayos must be pretty bad in the US, everyone seems so against them? I always buy Euro brand whole egg mayos like Thomy Delikatess or S&W.

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 01:03 (seven years ago) link

I mean if you're eating "mayo" thickend with gels and sugary rubbish then of course its going to taste like wallpaper paste.

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 01:03 (seven years ago) link

i just think the mayo taste is weird for curry, even homemade. for the food processor i was thinking could you process a small amount of ginger for it.

kneel aurmstrong (harbl), Wednesday, 2 May 2012 11:30 (seven years ago) link

http://farm9.staticflickr.com/8149/6991054070_7ed96cd83d.jpg

this was messy and fun to make, except for chicken browning fail (idk my anodized pan is mysterious sometimes) it was quite easy too. one q i had was when to pull out the bay leaves/cardamom pods/cinnamon; i wound up doing it pretty late in the game and sort of forgot about the pods so then i had to go hunt for them. v. tasty, tangy and spicy and saffron-y. the one thing that threw me was hitting the raisins, they are kind of a textural wtf but the added sweetness is great.

call all destroyer, Wednesday, 2 May 2012 23:32 (seven years ago) link

thanks for saving me a plate be right over

dayo, Wednesday, 2 May 2012 23:33 (seven years ago) link

i have plenty left! made half meat full sauce which i do for a lot of things like this. you can prob be here by 2:00 a.m., right?

call all destroyer, Wednesday, 2 May 2012 23:36 (seven years ago) link

Yeah I rly do not like fruit in my curries. Raisins/pineapple/apple... not for me!

fix it with like some music glue (Trayce), Wednesday, 2 May 2012 23:42 (seven years ago) link

ppl who put raisins in curries should be fired into the sun with a giant slingshot

Roberto Spiralli, Thursday, 3 May 2012 01:45 (seven years ago) link

just my 2c

Roberto Spiralli, Thursday, 3 May 2012 01:46 (seven years ago) link

you're all crazy that's how you know your curry is *decadent*

horseshoe, Thursday, 3 May 2012 01:47 (seven years ago) link

i never remove the whole spices from korma or anything i'm cooking for that matter

horseshoe, Thursday, 3 May 2012 01:47 (seven years ago) link

raisins in curry is a delight, you're all crazy

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:56 (seven years ago) link

*are a delight

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:57 (seven years ago) link

the taste is delightful! unwittingly biting into a slightly plumped raisin is.....weird.

call all destroyer, Thursday, 3 May 2012 01:58 (seven years ago) link

it is like a reconstituted grape!

horseshoe, Thursday, 3 May 2012 01:59 (seven years ago) link

the almond/raisin/spinach curry i have been making is one of the best things

kneel aurmstrong (harbl), Thursday, 3 May 2012 01:59 (seven years ago) link

i am going to make all the harbl curries that have been chronicled itt

horseshoe, Thursday, 3 May 2012 02:00 (seven years ago) link

it is my new project

horseshoe, Thursday, 3 May 2012 02:00 (seven years ago) link

everyone owes it to themselves to get 660 curries out of the library

kneel aurmstrong (harbl), Thursday, 3 May 2012 02:01 (seven years ago) link

my mum used to make curried sausages that was really just a lol 70s Women's Weekly thing, not really indian at all except for curry powder but it had raisins in it AND apples and I loved it

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:01 (seven years ago) link

haha that fits conveniently into how i think of australia idk why. i just had a bunch of wine.

kneel aurmstrong (harbl), Thursday, 3 May 2012 02:02 (seven years ago) link

660 curries is at my local library! i will get it tomorrow! yay!

horseshoe, Thursday, 3 May 2012 02:03 (seven years ago) link

ew ew EW my mum used to make the same apple/sausage curry and i HATED it so much

just1n3, Thursday, 3 May 2012 02:07 (seven years ago) link

;_;

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:27 (seven years ago) link

Yeah that exact kind of aus curry - keens powder with apples and sultanas in curried sausages or chicken wqith a bit of tomato. Blech. Hated it all my life. When I had real curries with like, coconut milk and paneer and things it was a revalation.

fix it with like some music glue (Trayce), Thursday, 3 May 2012 02:48 (seven years ago) link

I love real curries too

Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:55 (seven years ago) link

I made the horseshoe/jaffrey curry and tried to live blog but I failed on shit like:

Oh whoops I said that I started with 5 lbs of bone-in, skin-on thighs and said it was 6 thighs but oops can't count it was 10!

No wonder browning in batches took a bit.

Also in the future will drain off ALL THE OILS before proceeding with onion browning why b/c it was too much oilies.

All the rest I followed to a T except adding the 1/2 cup H20; I had enough oilies after simmering down to clinginess that no need for that shit.

But end result was awesome; will make again minus excessive oilies.

(FWIW I do think doing the browning with skin on makes for bestest fond and ergo awesome result even w/o 5 Tbs oil for onion frying--just a pan coating would do fine)

(also oop should have used bigger pan for 10 chick thighs than my 12" straight-side pan but oh well shit was pain in the ass to maneuver but DELICIOUS)

quincie, Thursday, 3 May 2012 06:10 (seven years ago) link

madhur jaffrey was on the new girl the other night!

just sayin, Thursday, 3 May 2012 10:28 (seven years ago) link

savory fruits is a thing guys, I want all the raisins in my curry ! !

dayo, Thursday, 3 May 2012 11:13 (seven years ago) link

I really didn't notice the raisins in the final product; they all kind of broke down into saucey deliciousness.

quincie, Thursday, 3 May 2012 13:31 (seven years ago) link

I found a south asian supermarket today that had a ton of stuff, just bags and bags of spices, garam masala ground up and also pre-bagged ready to be ground, way cool, I want to make all the curries now

dayo, Tuesday, 15 May 2012 00:17 (seven years ago) link

yeah it is pretty helpful to have one around, it would be too expensive or bland otherwise! i gotta get another coffee grinder, i keep saying. mortar and pestle is such a pain sometimes. i also have a curry chicken salad experiment to report on but i'm tired now. later.

kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:14 (seven years ago) link

I also couldn't find saffron and asked the cashier if he had saffron and he said yeah, how many grams and I said uh, a teaspoon, and he went and got some saffron from behind the counter, it comes in 1/2 a gram and 1 gram capsules, possibly larger idk. felt like I was buying drugs

dayo, Tuesday, 15 May 2012 01:17 (seven years ago) link

haha maybe too many indian grandmas were pilfering saffron from his store

kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:18 (seven years ago) link

yeah they sell them in capsules at the store I go to as well...well, more like vials but yeah, def druglike

Peppermint Patty Hearst (VegemiteGrrl), Tuesday, 15 May 2012 01:20 (seven years ago) link

how much did it cost dayo

kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:22 (seven years ago) link

it was $5 for one gram, $3 for 1/2 a gram

dayo, Tuesday, 15 May 2012 01:33 (seven years ago) link

oh man my mom has a sweet saffron connect. she smuggled a million pounds of it from kashmir when she first moved here. (don't tell anyone!) she could prob hook y'all up.

horseshoe, Tuesday, 15 May 2012 01:34 (seven years ago) link

I have a vision of your mom on a plane wearing a really heavy coat

dayo, Tuesday, 15 May 2012 01:38 (seven years ago) link

tbh i think her mom replenished her supply circa 1989

horseshoe, Tuesday, 15 May 2012 01:41 (seven years ago) link

$5 / g seems pretty reasonable

thomp, Tuesday, 15 May 2012 11:41 (seven years ago) link

€7/g the only place i've found it in munich. i bought 0.125g.

caek, Tuesday, 15 May 2012 13:19 (seven years ago) link

my best friend in high school returned every year from visiting fam in iran w/ a huge jar of saffron which they wld hurl carefree into p much everything. if cumin was that expensive ppl wld think it was The Most Incredible Substance Of All Time

ogmor, Tuesday, 15 May 2012 17:21 (seven years ago) link

one month passes...

just made the chicken korma a la horseshoe - can't wait to try!

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 15:16 (seven years ago) link

man that was really good. I don't even need the chicken I don't think - just mixing the sauce with rice is delicious by itself

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 16:11 (seven years ago) link

yay!

horseshoe, Sunday, 24 June 2012 16:18 (seven years ago) link

i picked up cardamom pods last week, with this recipe in mind. i just need soy yoghurt and cinnamon sticks and i'm good to go!

just1n3, Sunday, 24 June 2012 17:25 (seven years ago) link


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