This is what I ended up with for dinner on Friday.
I cooked 1 lb. chicken, cut into bits, cooked over medium heat in butter, and 2 cloves garlic. Spiced with pepper, soy sauce, ginger, cayene pepper, chilli powder and a bit of lime juice. Added chopped green pepper, zuchinni, onion, mushroom.
It turned out as a spicy dish with a red colored sauce. Served over rice cooked with saffron and sesame oil.
I'm going to be attempting it again tonight, any suggestions on what to do different?
Sounds really good as it is.
cumin
coriander
.....curry powder.
I'm not a huge vurry fan. I will replace with hot pepper and saffron most of the time.
Quote from: Evil Bitch Khara on July 21, 2008, 05:48:01 PM
I'm not a huge vurry fan. I will replace with hot pepper and saffron most of the time.
That's probably because you don't make your own.
It's an idea, I'll start slow with it though. Everything else could get overpowered v. quickly, but cumin and corriander are definites to play with.
Oh, I also added some "Emeril" brand Chinese seasoning. It was more of a "didn't taste like anything" seasoning. :|
He forgot to kick it up a notch.
Quote from: LMNO on July 21, 2008, 05:51:40 PM
Quote from: Evil Bitch Khara on July 21, 2008, 05:48:01 PM
I'm not a huge curry fan. I will replace with hot pepper and saffron most of the time.
That's probably because you don't make your own.
recipe???
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoons fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
2 teaspoons white peppercorns
6 whole cloves
2 tablespoons turmeric
2 teaspoons cayenne
Put everything except the tumeric and cayenne into a large heavy cast iron skillet. Toast over medium heat until browned and smoking. Yes, it will fill your kitchen with smoke. Yes, this will smell amazing. Expect to toast the seeds between 10 and 12 minutes. The longer you toast them, the more umami/smoke flavor you'll get out of it.
Cool, and put into your spice grinder/dedicated coffee grinder, and grind to fine powder. This might take several batches.
Dump powder in a close-fitting airtight container, add the cayenne and tumeric, and shake to combine.
It sounds great; I made something similar last week, but with ginger and peanut butter also.
Peanut butter YES Flavor and thicken the sauce! :eek:
Thanks Nigel!
Also: round 2 lack flavor, I think I should have sauteed the garlic more.
Still good thou.
Quote from: LMNO on July 21, 2008, 06:20:12 PM
3 tablespoons coriander seeds
2 teaspoons cumin seeds
1 teaspoons fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon yellow mustard seeds
2 teaspoons white peppercorns
6 whole cloves
2 tablespoons turmeric
2 teaspoons cayenne
Put everything except the tumeric and cayenne into a large heavy cast iron skillet. Toast over medium heat until browned and smoking. Yes, it will fill your kitchen with smoke. Yes, this will smell amazing. Expect to toast the seeds between 10 and 12 minutes. The longer you toast them, the more umami/smoke flavor you'll get out of it.
Cool, and put into your spice grinder/dedicated coffee grinder, and grind to fine powder. This might take several batches.
Dump powder in a close-fitting airtight container, add the cayenne and tumeric, and shake to combine.
Thank you! I will make me some after I finish moving!
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
:lulz:
Also, thanks for the curry powder recipie. I know someone who has been wanting to make some for a while now.
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
I wonder if there is a way to bottle that for later use? Probably not, but damn what a way to ensure everyone leaves quickly. Might be useful on those mornings the kids won't get out of bed for school!!!! :lulz:
You obviously have never been maced.
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
Or toaster, coffee machine hotplate, microwave......
Quote from: Richter on July 22, 2008, 06:03:13 PM
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
Or toaster, coffee machine hotplate, microwave......
Incence brazier, altar candle, ceremonial bonfire...
Quote from: LMNO on July 22, 2008, 06:09:38 PM
Quote from: Richter on July 22, 2008, 06:03:13 PM
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Good to know if you're ever at a boring party.
Or toaster, coffee machine hotplate, microwave......
Incence brazier, altar candle, ceremonial bonfire...
Stovetop range, oven, ashtray, dryer...
curling iron, sandwhich maker, Richard Simmons...
I'm sure you can make a paste by first toasting the chiles then simmer them down to make a fiery paste.
Remember when that Thai restaurant in London caused a terrorism scare by doing that? :wink:
As a child, I used to live in the bedroom at the top of the stairs, and I could always tell when my dad was cooking something spicy. The word "fumigation" comes to mind, for some reason.
Quote from: Nasturtiums on July 22, 2008, 07:29:33 PM
I'm sure you can make a paste by first toasting the chiles then simmer them down to make a fiery paste.
Remember when that Thai restaurant in London caused a terrorism scare by doing that? :wink:
Yup.
Although the word "simmer" implies a liquid of some form. What did you have in mind?
i say maybe lose the soy sauce (what kind of was it btw?), add some yoghurt and/or coconut cream.
peanutbutter also YES.
maybe some dark syrup
also YES on cumin (but not too much)
I like the soy to give it a little savor and salt. I use Kikkoman brand, if that's any you're familiar with.
What exactly do you mean by "Dark syrup", it's not an ingredient I'm aware of.
Molasses, maybe?
I'll give that a try next week :D (because it will be that long before I'm ast my own place for dinner time)
Option B: Wuss out, buy a bottle of "Trader Joe's" curry sauce. Cook and enjoy.
Curry was the secret ingredient to Sunday night's Iron Chef America. It featured the Japanese guy, Morimoto AND he made curry icecream and curry waffles. Looked pretty good actually.
But curry is a blend... there are many, many different kinds.
So, the secret ingredient was a concept?
Very meta.
The only really true curry they had was some curry leaves. They had red curry, green curry, and yellow curry, also curry paste. But yeah, Alton Brown gave the little shpeel up front about how curry is really a blend of spices, etc., and varies from place to place.
Quote from: Rev. St. Syn, KSC on August 05, 2008, 03:24:02 PM
Quote from: LMNO on July 22, 2008, 05:37:19 PM
You obviously have never been maced.
:cn:
Citation:
Quote from: Evil Bitch For Hire on July 22, 2008, 05:35:46 PM
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Might be useful on those mornings the kids won't get out of bed
Quote from: Rev. What's-His-Name? on August 05, 2008, 02:56:53 PM
The only really true curry they had was some curry leaves. They had red curry, green curry, and yellow curry, also curry paste. But yeah, Alton Brown gave the little shpeel up front about how curry is really a blend of spices, etc., and varies from place to place.
I'd think that would be a little open ended for an Iron Chef. If I ever have cable TV again I'll try to catch that.
Also, discussion with 000 a while back concluded that chili is a curry....
Also, I get Bon Appetit magazine. I got a free subscription from Amazon that came with some thing I bought for my wife. Anyhoo, in there they had a piece about all of these Cooking video games that have come out.
Apparently, there is an Iron Chef America game for the Wii. Interesting.
Quote from: LMNO on August 05, 2008, 03:33:39 PM
Quote from: Rev. St. Syn, KSC on August 05, 2008, 03:24:02 PM
Quote from: LMNO on July 22, 2008, 05:37:19 PM
You obviously have never been maced.
:cn:
Citation:
Quote from: Evil Bitch For Hire on July 22, 2008, 05:35:46 PM
Quote from: LMNO on July 22, 2008, 03:16:06 PM
Protip: If you "accidentally" put the cayenne in with the seeds on the stove, you will essentially be creating free-flowing mace throughout your kitchen.
Might be useful on those mornings the kids won't get out of bed
Danke! :D
I used to be the tea and spice blendmaster for Kobos, and I still make a mean fucking curry.
Quote from: Richter on August 05, 2008, 05:06:56 PM
Also, discussion with 000 a while back concluded that chili is a curry....
we did?
heh :)
Yeah, I think it was the one about your bean recipies.
The impression my brain left with was any dish of meat / veggies cooked with the spices and other trace ingredients in such a way that it produces a sauce, but doesn't become soup or stew, IS CURRY.
Ingredients, spicing, method and presentation may varry regionaly, but you're doing the same thing to it.
This actually describes 90% of the cooking do for myself. The technique is the same, the only difference what kind of sauce it gets and what I serve it over.
... but ... i consider curry a kind of stew :?
in which case, what do you consider to be the important difference between curry and stew?
Quote from: triple zero on August 06, 2008, 03:36:35 PM
... but ... i consider curry a kind of stew :?
in which case, what do you consider to be the important difference between curry and stew?
I always associate "stew" with "stewing" stuff... cooking it in liquid at low temperatures for long period of time. By contrast, curry ingredients are rarely "stewed"... they're quickly cooked and served in sauce.
Stew I imagine as having more of a broth than a sauce. Lighter flavor + more watery.
I have to conceed that it's a fine line though...
Quote from: Nigel on August 06, 2008, 05:21:17 PM
Quote from: triple zero on August 06, 2008, 03:36:35 PM
... but ... i consider curry a kind of stew :?
in which case, what do you consider to be the important difference between curry and stew?
I always associate "stew" with "stewing" stuff... cooking it in liquid at low temperatures for long period of time. By contrast, curry ingredients are rarely "stewed"... they're quickly cooked and served in sauce.
YES. This also!
afaik a good curry is boiling at a low temp for the better part of a day?
and i make my stews usually pretty saucy as well, so maybe that's it.
I would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
:sotw:
Quote from: LMNO on August 06, 2008, 06:20:53 PMI would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
yep, that's pretty much my view on it as well.
now, how does chilli fit into the equation? is it a subset of stews as well, but with beans and chilli?
and most importantly, can yuo have a curry chilli stew? :D
Quote from: LMNO on August 06, 2008, 06:20:53 PM
I would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
I'd still argue a difference based on presentation and what you serve it with / on. (curry over rice vs. stew in a bowl, maybe with bread on the side)
Quote from: triple zero on August 06, 2008, 06:08:52 PM
afaik a good curry is boiling at a low temp for the better part of a day?
and i make my stews usually pretty saucy as well, so maybe that's it.
When I make curry it's usualy a 20 min. or less cooking time. I'm not sure if this is traditional for curry.
Frankly I cook everything like it's mongolian barbecue. Throw in a hot wok, add veggies, season / sauce and serve.
Stews I rarely have the time to do :sad:
Quote from: triple zero on August 06, 2008, 06:37:29 PM
Quote from: LMNO on August 06, 2008, 06:20:53 PMI would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
yep, that's pretty much my view on it as well.
now, how does chilli fit into the equation? is it a subset of stews as well, but with beans and chilli?
and most importantly, can yuo have a curry chilli stew? :D
I'd say that Chili is a form of stew.
The addition of beans (other than chickpeas) seems to be a defining aspect of Chili; however, if one were to make a beanless goat chili, the only real difference between that and a curry would be the addition of paprika (in the chili powder), and the absence of vinegar.
Quote from: triple zero on August 06, 2008, 06:08:52 PM
afaik a good curry is boiling at a low temp for the better part of a day?
and i make my stews usually pretty saucy as well, so maybe that's it.
Ahhh I bet you are talking about Indian curry, and I am thinking of Thai curry! that would make a difference I think. I don't really eat much indian curry.
Quote from: LMNO on August 06, 2008, 06:52:07 PM
Quote from: triple zero on August 06, 2008, 06:37:29 PM
Quote from: LMNO on August 06, 2008, 06:20:53 PMI would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
yep, that's pretty much my view on it as well.
now, how does chilli fit into the equation? is it a subset of stews as well, but with beans and chilli?
and most importantly, can yuo have a curry chilli stew? :D
I'd say that Chili is a form of stew.
The addition of beans (other than chickpeas) seems to be a defining aspect of Chili; however, if one were to make a beanless goat chili, the only real difference between that and a curry would be the addition of paprika (in the chili powder), and the absence of vinegar.
I think some chili powder blends could be defined as a type of curry. Many chili recipes don't contain beans at all, and I would have to say that the use of chili peppers as a primary flavoring agent defines chili, whether red or green.
Quote from: LMNO on August 06, 2008, 06:20:53 PM
I would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
Curry is the seasoning, and you can do a dry curry. What is cooked with curry is "curried".
There used to be an awesome restaurant downtown run by South-African born Indian lady. She made the best curries ever, and apparently in South Africa, curry is served in a bread bowl!
Fact: Any soup or stew served in a bread bowl instantly becomes more delicious.
Quote from: Nigel on August 06, 2008, 08:45:10 PM
Quote from: LMNO on August 06, 2008, 06:20:53 PM
I would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
Curry is the seasoning, and you can do a dry curry. What is cooked with curry is "curried".
So in other words, a stew with the seasoning is a stew that has curried flavor?
*ducks*
(http://bp3.blogger.com/_-CkiACLmlYA/RtH4rLes2aI/AAAAAAAAA3Y/uyHzSzaMnpE/s400/rottentomatoes.JPG)
Quote from: Rev. What's-His-Name? on August 07, 2008, 03:07:06 PM
Quote from: Nigel on August 06, 2008, 08:45:10 PM
Quote from: LMNO on August 06, 2008, 06:20:53 PM
I would say that a curry would be a sub-set of a stew.
The distinctive differences being the ingredients, of which chili peppers, cumin, coriander, and tumeric belonging to the curry subset.
This does not take into account the Asian "green curry", which has plenty of peppers, but no tumeric.
So, all curry is stew, but not all stew is curry.
Curry is the seasoning, and you can do a dry curry. What is cooked with curry is "curried".
So in other words, a stew with the seasoning is a stew that has curried flavor?
*ducks*
:x