mcspanner
Well-Known Member
TNGabe said:Garam Marsala or another curry powder is great in butternut squash soup, incidentally.
Too right. Same goes for turmeric.
TNGabe said:Garam Marsala or another curry powder is great in butternut squash soup, incidentally.
Now that is one thing I have never gotten into strangely enough. I love stews and goulash, but always go for the other things on the menu than curry. I have also never made a curry.
Maybe I just need the right recipe.
CreamyGoodness said:Honestly some of the curries I have seen weren't visually appealing (kind of like a slick, shiny gravy), and I developed a prejudice for them from my father. I'm definitely going to have to make one soon, this won't do .
image....ruined!!!
2 chicken breasts
1 tsp sugar
1/2 cup yogurt plain
2 tbsp turmeric
1 tbsp cumin
2 tsp coriander
2 tsp garlic powder
2 tsp onion powder
1 tsp cinnamon
salt
cayenne
2 cloves fresh garlic
1 small onion diced
oil
dice chicken and stir fry in 1 tbsp oil (I use olive) til just done
add garlic and onion simmer until onion wilts
add sugar and spices (all but yogurt) mix well and simmer 1 minute
add yogurt and mix thoroughly. Should be YELLOW.
Serve with rice and chick peas. I make great flatbread but flour tortillas would be OK.
Definitely want to try that recipe out now. Thanks!
Oh, the perfect dinner when you don't want to cook and you are eating alone (hehe).
Roast a whole bulb of garlic in the toaster oven with olive oil and sea or kosher salt.
On the table put a bottle of your favorite red, a chunk of good bleu cheese, the roasted garlic, good quality (preferably jarred) anchovy filets, and about a million good baguettes.
Eat everything on the bread either together or separately until your stomach is distended.
Dude, that sounds great!
Hehe it really is! Just be prepared for heinous breath.
Oh, the perfect dinner when you don't want to cook and you are eating alone (hehe).
Roast a whole bulb of garlic in the toaster oven with olive oil and sea or kosher salt.
On the table put a bottle of your favorite red, a chunk of good bleu cheese, the roasted garlic, good quality (preferably jarred) anchovy filets, and about a million good baguettes.
Eat everything on the bread either together or separately until your stomach is distended. Forget about getting kissed or getting nookie for at least 2 days.
I prefer the garlic as described with some good brie and some DARK caramelized onions, tons of baguette, etc....etc..
French fries and roasted garlic white truffle aoli!
Oh man,is that good stuff! Might try it with left over turkey?...
No,replace the shrimp with left over turkey. something different for turkey day left overs. Otherwise,I love shrimp-n-grits!
While not a terrible idea, I think it would be an abomination to sub the shrimp for anything other than andouille.
Turkey andoullie?
Hush yo mouf foo! There aint no fat in that jive turkey! Andouille HAS to be greasy, spicy, artery-clogging goodness and there's only 1 kind of meat that will do. It's of the porcine persuasion. Dig?
I hung out with a girl from LA, everyonce and a while her uncle would bring up nutria or porcupine andouille, he was a trucker and hunted the country when he got a chance.. the nutria was so so, really swampy, but the porky was amazing, like atreebarky,spiced, orgasmic fantasy
I had wild boar wrapped in bacon in a 4 star restaurant in Mexico. Me gusta.
Hush yo mouf foo! There aint no fat in that jive turkey! Andouille HAS to be greasy, spicy, artery-clogging goodness and there's only 1 kind of meat that will do. It's of the porcine persuasion. Dig?
Whattawort said:Did you get to try any braised goat? Holy frackin bat turds that stuff is awesome!
CreamyGoodness said:Ive had goat in rotti and in other Indian food, I think it was braised. I really like goat, probably more than beef for stewing applications.
I had wild boar wrapped in bacon in a 4 star restaurant in Mexico. Me gusta.
The only thing nutria are good for is consuming old lead. I love the fact that you can basically sit on a levy in Nola with a .22 and legally shoot all of 'em you see. They used to have a $2 bounty on 'em, but the state/city couldn't afford to keep the reward going for long.
Did you misread my post or are you really telling me someone went to a crapload of trouble to harvest/pluck/skin/butcher a porcupine? I was talking about porcine aka porky the pig. Now wild boar is a totally different thing. It's a little tougher and gamier than domestic pork, but still REALLY tasty.
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