I seek refuge from ridiculousness

[A Thing of Eternity]

Beverage?



(And I'll thank you to leave my bowels alone! )

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]

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"?

[A Thing of Eternity]

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"?

That makes sense, except for Singapore curry (that yellow powdered dry noodle dish) and thai curry (which I guess is sometimes stew-like).

No, never had the Japanese version. Knowing the "love" Japan has for strong flavours though, I'm guessing it's plain sticky rice with a little bit of nori flakes?

[SandChigger]

Not... quite...

[grandmastercrafter]

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 - PM me if so.

[Omphalos]

Not... quite...

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.

Nothing as cathartic as a good old fashinoned explosive curry-dump, is there?

[SandChigger]

and sorry old bean, but there are better butt-splash makers out there too

Quite. I don't consider the above a "real" curry by any means. And that's definitely NOT what I had the other night!

(Kinda complicated matters by having a spicy lamb ragout with couscous for lunch at the French place yesterday. I'm feeling rather a bit fragile at the moment.... )

[A Thing of Eternity]

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 - PM me if so.

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!

[Nekhrun]

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 - PM me if so.

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!

[Omphalos]

This isn't Chigs explosive bowel movement thread?

[SandChigger]

I've got a few variations for sweet, spicy and/or sour/bitter curry powders, if you're ever interested - PM me if so.

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!

SECONDED!


(Enough with my exploding bowels already! )

[A Thing of Eternity]

I'm always game for more recipes.

[Robspierre]

Aye, post the recipes here.

I've found the pickled onions that the indian place at the university to be particularly adept at loosening one's bowels in a most efficient manner.

Rob

[SandChigger]

Mmmm... you just reminded me of lime pickles. I LOVE those.

[Serkanner]

I favour having the recipes here as well. Big time spicy food lover from all over the globe

[grandmastercrafter]

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!

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 dead


What say you that I start a new thread with some recipes for both curries and indian pickles...? Or for continuities sake, I can post recipes here - what's the etiquette? There are a whole bunch of South Indian recipes, that don't involve corroding internal organs, that I could add as well.

I've got some pretty solid ties to the subcontinent too (Thing - what part of India does half of your girlfriend come from?), and have had beaten into me an appreciation for South Asian histories, languages, religions and culture, from a young age...

[A Thing of Eternity]

Mmmm... you just reminded me of lime pickles. I LOVE those.

I love that stuff too, but garlic pickle is my favourite (not the mediterranean stuff).

[A Thing of Eternity]

I've got some pretty solid ties to the subcontinent too (Thing - what part of India does half of your girlfriend come from?)

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.

As to what part of India - I'd guess north, probably not Punjab based on the utterly weird curry her dad makes. Honestly, I'm more Indian than him in spirit - his family was well off over there, and moved to England before Canada, they really consider themselves more British than Indian (she has some aunts that take it more seriously though). The only Indian thing he likes is curry.

[SandChigger]

Mmmm... you just reminded me of lime pickles. I LOVE those.

I love that stuff too, but garlic pickle is my favourite (not the mediterranean stuff).

The Japanese do a garlic pickle, too. Little cloves in an almost-dry katsuo (bonito) flake paste. Yum!

[A Thing of Eternity]

Sounds really good.

[Omphalos]

I made a Korean pickle of garlic in honey once. That stuff was great!

[A Thing of Eternity]

I made a Korean pickle of garlic in honey once. That stuff was great!

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]

I made a Korean pickle of garlic in honey once. That stuff was great!

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...)

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]

Man, I'm gonna make me something like this to use in stir fries. Just a wee bit o vinegar, lotsa Sambal.

[Serkanner]

Man, I'm gonna make me something like this to use in stir fries. Just a wee bit o vinegar, lotsa Sambal.

I like sambal Badjak and Brandal best. Milder in taste than Oelek but o so nice!

One of the treats I make myself sometimes is very simple. Hard boil an egg let it cool down and the cut it in half length-wise. Put some sambal on it and feast on the treat