I've decided to start my own cooking thread
..................more to come
..................more to come
t0mato's trials
- Thread starter t0mato
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Parsley's better, anyways, LOL ....
I think I always prefer parsley, but I have the gene for soap-like cilantro ...
I had olive garden last night, don't get more eye-talian then that..t0mato said:
Hi TC
Like the big tater chunks, yukon golds? Kind of like massaman curry.
That's how it should be done, the ones with names are just the same ones served everywhere for marketing, like with any cuisine. Boring. Chefs amd cooks constantly create and don't just cook the known ones.
Killer.
I like the milk much better. The cream is made by simmering coconut flakes in water. Coconut milk is just the water (juice) in the center of the coconut. To make a thicker curry you have to just start your main sauce and cook it down... basically a mother sauce... like when you order Indian... they have the mother sauce and then add individual spices, then meat, then veg. So just cook down the "curry" bare bones portion.
Oh wait you crocked it right? Might try removing lid last hours. 
haha... I used to make a mean 8 hour "gravy" (marinara)... mostly with lid on so no reduction, but lid off last hour or 2... MEAN I tell ya!!!!