DUNE DISCUSSION FORUM FOR ORTHODOX HERBERTARIANS
http://www.jacurutu.com/
Bah, you win this round! Seriously though, you're mister language - why the hell are so many things called curry that have nothing to do with each other (and to me knowledge almost none of them from any part of the world actually contain curry leaves...)?SandChigger wrote:Beverage?
(And I'll thank you to leave my bowels alone!)
That makes sense, except for Singapore curry (that yellow powdered dry noodle dish) and thai curry (which I guess is sometimes stew-like).SandChigger wrote:I think it's basically anything with meat or veggies cooked into a spicy stew or sauce that's served with rice or bread.
Have you ever had the stuff the Japanese call "curry rice"?
- PM me if so.Japanese curry is the best out-of-a-box curry that there is. Those little sticks that they sell in the dark boxes are great for home dishes, and are quick to cook. But it just cannot compare to other nationalities fresh dishes, and sorry old bean, but there are better butt-splash makers out there too.SandChigger wrote:Not... quite...
Quite. I don't consider the above a "real" curry by any means. And that's definitely NOT what I had the other night!Omphalos wrote:and sorry old bean, but there are better butt-splash makers out there too
)Oh don't worry, I am extemely well aquainted with masalas of many kinds - I cook a LOT of curry, and my girlfriend is half Indian. Lots of curry!grandmastercrafter wrote:just FYI RE curry - the powder is a mixture of different spices, and back in India they usually collect the constituent spices separately and make their own curry powder in quantity for different dishes. Some of my Tamil friends claim they were the first who started it, and some of my Malayali friends say they were the first, and then you get the Gujurati and Bengali's who also claim to be originators of the spice blend... it became popular in south-east Asia after Hindu kingdoms and empires colonized the area (back 300-400 BC, so their curries are stand-alone authentic, independent of India), and world-wide when the British Empire exported indentured Indian and South-East Asian servants, sepoys, etc... to various regions, and different cultures began to adapt the spice blends to what was locally available. I've got a few variations for sweet, spicy and/or sour/bitter curry powders, if you're ever interested
You might as well post them here. Who knows? If we keep this up long enough we might eventually swing back around to the topic!grandmastercrafter wrote:just FYI RE curry - the powder is a mixture of different spices, and back in India they usually collect the constituent spices separately and make their own curry powder in quantity for different dishes. Some of my Tamil friends claim they were the first who started it, and some of my Malayali friends say they were the first, and then you get the Gujurati and Bengali's who also claim to be originators of the spice blend... it became popular in south-east Asia after Hindu kingdoms and empires colonized the area (back 300-400 BC, so their curries are stand-alone authentic, independent of India), and world-wide when the British Empire exported indentured Indian and South-East Asian servants, sepoys, etc... to various regions, and different cultures began to adapt the spice blends to what was locally available. I've got a few variations for sweet, spicy and/or sour/bitter curry powders, if you're ever interested
SECONDED!Nekhrun wrote:You might as well post them here. Who knows? If we keep this up long enough we might eventually swing back around to the topic!grandmastercrafter wrote:I've got a few variations for sweet, spicy and/or sour/bitter curry powders, if you're ever interested
)What topic was that again? Me saying, "What up!" to all and sundry (wow - I actually used the word 'sundry' in yet another sentence - nice)? I think we've beaten that horse deadNekhrun wrote:You might as well post them here. Who knows? If we keep this up long enough we might eventually swing back around to the topic!
I love that stuff too, but garlic pickle is my favourite (not the mediterranean stuff).SandChigger wrote:Mmmm... you just reminded me of lime pickles. I LOVE those.
Her heritage is a mess. Her Scottish last name comes from her Indian half (so she's not quite half, way back had a white great grandfather), and she also has some Mongolian on that side, which is her father's side. Her mother is Ukrainian and Gypsy.grandmastercrafter wrote:
I've got some pretty solid ties to the subcontinent too (Thing - what part of India does half of your girlfriend come from?)
The Japanese do a garlic pickle, too. Little cloves in an almost-dry katsuo (bonito) flake paste. Yum!A Thing of Eternity wrote:I love that stuff too, but garlic pickle is my favourite (not the mediterranean stuff).SandChigger wrote:Mmmm... you just reminded me of lime pickles. I LOVE those.
Did you just mix up a bunch of small cloves with honey and jar it? OR was there vinegar/spices as well? Honey is plenty to preserve it all by itself, but man, with some Sambal Oleck and good vinegar in the mix that could be one epic preserve! (wheels turning in me brain...)Omphalos wrote:I made a Korean pickle of garlic in honey once. That stuff was great!
The former, actually. Now that I think of it, I think it was a Japanese book on pickling that I found out about it. Not Korean. The book said that it was good for head colds, and man, they were not kidding.A Thing of Eternity wrote:Did you just mix up a bunch of small cloves with honey and jar it? OR was there vinegar/spices as well? Honey is plenty to preserve it all by itself, but man, with some Sambal Oleck and good vinegar in the mix that could be one epic preserve! (wheels turning in me brain...)Omphalos wrote:I made a Korean pickle of garlic in honey once. That stuff was great!
I like sambal Badjak and Brandal best. Milder in taste than Oelek but o so nice!A Thing of Eternity wrote:Man, I'm gonna make me something like this to use in stir fries. Just a wee bit o vinegar, lotsa Sambal.