curry chronicles

Message Bookmarked
Bookmark Removed
Not all messages are displayed: show all messages (250 of them)

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

cardamom pods are so pungent, it's great! and it's cool to hear them pop on the skillet

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 18:06 (seven years ago) link

Oooh I love cardamom. On a less savory note, I like grinding up the seeds with mortar & pestle and using them in an orange cake. SO GOOD.

nicest bitch of poster (La Lechera), Sunday, 24 June 2012 18:08 (seven years ago) link

I'm wondering if I'll ever invest in a spice grinder. bought ground coriander and already have ground cumin, but they go 'off' or 'flat' eventually!

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 18:09 (seven years ago) link

I think you can use a cheap coffee grinder if you want? I like using whole cumin seeds in curries.

nicest bitch of poster (La Lechera), Sunday, 24 June 2012 18:11 (seven years ago) link

yeah we use an old Krups coffee grinder for our spices, works perfectly.

Peppermint Patty Hearst (VegemiteGrrl), Sunday, 24 June 2012 18:20 (seven years ago) link

i got a second coffee grinder for that purpose a few weeks ago but it's better than my old one so i want to switch them out. how do i get old coffee taste out of the old one?

kneel aurmstrong (harbl), Sunday, 24 June 2012 20:04 (seven years ago) link

I remember WmC saying something about using (uncooked) rice? I never really understood what he meant by that, but maybe chopping up some rice in there will clean it out?!

nicest bitch of poster (La Lechera), Sunday, 24 June 2012 20:08 (seven years ago) link

clean w/ white vinegar? bleach in the sun?

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 20:10 (seven years ago) link

I have a blade grinder I guess I was just being silly and worrying about mixing up flavors of spices and letting residual flavors get into new batches of spice, I should stop being so silly and go find it and use it!

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 20:10 (seven years ago) link

our garage (where we do all of our stir-frying) still smells like the chicken and the spices, the fried cinnamon stick smell is really nice and pleasant!

Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 20:11 (seven years ago) link

Yeah, if I'm switching between coffee and spices I'll grind a 1/4 cup of cheap rice to powder and discard it, then wipe the inside of the grinder thoroughly with a tissue. That seems to get residual stuff out pretty well.

Biff Wellington (WmC), Sunday, 24 June 2012 20:28 (seven years ago) link

i am making the horseshoe korma right now

not sure this veganized vers is gonna be all that successful

p.s. i think maybe i don't like saffron ? :/

just1n3, Wednesday, 27 June 2012 22:19 (seven years ago) link

the smell of the saffron in the cream while i was prepping everything else was making me real queasy. i forgot the same thing happened the one and only other time i cooked with saffron.

just1n3, Wednesday, 27 June 2012 22:20 (seven years ago) link

I dunno if I could taste the saffron in the final product

I think it'll probably be fine! imo the yogurt/cream was just there to thicken up the final sauce, really. the flavor lifting is done by all the spices

Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 22:21 (seven years ago) link

and goddamn i am grateful i at least halved the cayenne - it's really spicy to me!!

just1n3, Wednesday, 27 June 2012 22:21 (seven years ago) link

i had to keep adding more and more coconut milk (probably half a can in the end) bc there wasn't enough sauce (no pan juices)

just1n3, Wednesday, 27 June 2012 22:22 (seven years ago) link

i also added cauliflower

just1n3, Wednesday, 27 June 2012 22:22 (seven years ago) link

also i accidentally got decorticated cardamom instead of pods, so i subbed 2 tsp of the seeds for the 12 pods

just1n3, Wednesday, 27 June 2012 22:23 (seven years ago) link

dayo! if you couldn't taste the saffron you didn't put enough saffron in! nb i might overdo it a little on the saffron. one time i served this dish to an indian lady and she was like, whoa, saffron much?

seeds instead of pods should be fine, i would think.

horseshoe, Wednesday, 27 June 2012 23:33 (seven years ago) link

haha I think I was just thinking of the price of it as I was measuring it. I 'fluffed' it up so that less would fill more of the teaspoon measure! I should probably do it by weight to keep me honest.

Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 23:56 (seven years ago) link

i think this is missing a lot without the chicken pan juices/fat. it tastes ok, but not to my liking. pretty sure ytth will like it though, which is good bc i made a HUGE pan of it!!!

i'm going out for dinner

just1n3, Wednesday, 27 June 2012 23:57 (seven years ago) link

do vegans use MSG?

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:00 (seven years ago) link

probably! but i haven't

i did a wine tasting course for work years ago and they made us drink water+msg

just1n3, Thursday, 28 June 2012 00:01 (seven years ago) link

it was truly revolting

just1n3, Thursday, 28 June 2012 00:01 (seven years ago) link

haha - well MSG can do a lot to make up for missing protein juices, ime

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:05 (seven years ago) link

wondering if a bit of miso paste might not do something as well

Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:05 (seven years ago) link

fwiw ytth DID really like the korma - he's eating the leftovers for dinner tonight. so clearly it was just my taste buds.

just1n3, Friday, 29 June 2012 03:12 (seven years ago) link

two months pass...

2 months off this thread! but it was hot and i wasn't cooking much complicated stuff.

made a really easy madhur jaffrey recipe for ground lamb curry last night. i can't find the blog it was on that had copied the recipe but it was just:
hunk of ginger, small red onion, 5 garlic cloves in food processor and browned in frying pan
add 1 t cumin seeds, 1 t coriander seeds, (actually i fried those in the hot oil before cooking the other stuff so they went in first) 1/2 t turmeric, 1/2 t cayenne
add 1 chopped tomato, 1/2 cup plain yogurt
let that all cook for a minute
add 1 lb ground lamb
while that's cooking a couple diced green chiles and garam masala
then like a cup of frozen peas
when it's all cooked through it's done

i think that's what the recipe said!
i had also boiled some potatoes so instead of rice i mashed them a little and put the curry on top

horribl ecreature (harbl), Saturday, 1 September 2012 15:07 (seven years ago) link

Whoah, spooky revive: I just loaded this entire thread and re-read it this morning while craving curry (bit gang-over).

check the name, no caps, boom, i'm (Laurel), Saturday, 1 September 2012 15:10 (seven years ago) link

i have a daal related question, i hope it is okay to use this thread for daal related questions

thomp, Sunday, 9 September 2012 11:08 (seven years ago) link

that question is 'what is the deal with oily toor daal'

thomp, Sunday, 9 September 2012 11:08 (seven years ago) link

Oily Toor Dal
Here the dal has been treated with edible oil . This is done to increase the shelf life of dal. By not using a chemical preservative, the natural goodness of dal is secured.

what's not to get?

ogmor, Sunday, 9 September 2012 17:30 (seven years ago) link

wouldn't the shelf life of dal be like a year or two to begin with? i'd be leary of increasing a shelf life like that

making plans for nyquil (outdoor_miner), Sunday, 9 September 2012 19:29 (seven years ago) link

I'm roasting tomatoes right now with garlic, thyme and rosemary, for the minced lamb with cauliflower and potatoes I'm going to attempt to make tonight! I'm using this spice mix called Kitchen King and add roasted jalapeños. Any tips or ideas?

JacobSanders, Tuesday, 18 September 2012 20:49 (seven years ago) link

Should I make a curry spice mix myself? I have garam masala, cumin, coriander, ginger and even a yellow curry mix, but I was given the Kitchen King mixture by the guy who ran the hotel we last were staying in and he highly recommended it.

JacobSanders, Tuesday, 18 September 2012 20:53 (seven years ago) link

try the kitchen king and add stuff to it if you think it needs something. does it say what's in it? i would guess most spice mixes have those spices you listed in them anyway.

made some dal (urad) last night with a new thing of asafetida and for some reason it added no flavor whatever. stinks like a motherfucker though.

wmlynch, Tuesday, 18 September 2012 22:16 (seven years ago) link

Kitchen King has coriander, cumin, chili, turmeric, black pepper, cloves, fenugreek leaves, salt, nutmeg, dry ginger, cardamom seeds, cinnamon, bay leaf, fennel, caraway, mustard, garlic flakes, onion flakes, mace, and green cardamon.

I guess my main concern is which curry best compliments a tomato based sauce? I'm not working from a recipe, just hunches.

JacobSanders, Tuesday, 18 September 2012 22:58 (seven years ago) link

rosemary in tomato sauce? that *really* isn't gonna take to adding Indian spices imo.

and xpost: as far as i know asafoetida works akin to salt in that it isn't supposed to add flavor but brings out/heightens flavors that are there

making plans for nyquil (outdoor_miner), Saturday, 22 September 2012 18:51 (seven years ago) link


You must be logged in to post. Please either login here, or if you are not registered, you may register here.