Into the hot tub they go! LolMuckyai said:
food Curry Thread
- Thread starter dragonsfire
- Start date
Here it is
Why you keep potatoes in fridge?
I dont ask the wifey lololololThe Hot Pepper said:
Sweet Potato Nice !
So, I want to try making a curry for the first time. I found this recipe on the web https://www.theroastedroot.net/red-curry-chicken-vegetables/
I was wondering if some of you expert curry chefs could look at this recipe and let me know what you think, is it a good place to start, what I can do to take it to the next level, what cool veggies I could add, etc.
I see these great meals you folks make and I know this is something that is missing in my diet. Any tips/tricks is greatly appreciated.
I was wondering if some of you expert curry chefs could look at this recipe and let me know what you think, is it a good place to start, what I can do to take it to the next level, what cool veggies I could add, etc.
I see these great meals you folks make and I know this is something that is missing in my diet. Any tips/tricks is greatly appreciated.
Two things for red curry
Get good coconut milk such as Mae Ploy, Chaokoh and Aroy-D. No stabilizers, emulsifiers or sugar added. Just full fat coconut milk. I prefer the Mae Ploy but i think all 3 come out of the same factory in Thailand. DONT SHAKE UP THE CAN. Try to remember which end was up when you got it at the market.
The Thai Kitchen red curry paste is ok if that all you can get BUT i like these 2 better and prefer the Mae Ploy. I like it cause it has shrimp paste and Maesri does not. Just follow the directions on the can or tub. Its really simple. Probably better to buy the tub too. You get way more and it cost about the same as 2 cans. You want to "fry the paste" for a couple minutes in either a little oil or the coconut fat that floats to the top of the can.
I fry the paste with fine chopped shallots. Ginger Garlic paste is a nice addition at this time too or a couple slices of fresh galangal. Its sorta like a black peppery ginger root. Then add the meat. Cook until its not longer pink and then add about half the coconut milk. The rest goes in a few minutes before its done.
Mae Ploy
Maesri if you prefer no shrimp paste added.
Get good coconut milk such as Mae Ploy, Chaokoh and Aroy-D. No stabilizers, emulsifiers or sugar added. Just full fat coconut milk. I prefer the Mae Ploy but i think all 3 come out of the same factory in Thailand. DONT SHAKE UP THE CAN. Try to remember which end was up when you got it at the market.
The Thai Kitchen red curry paste is ok if that all you can get BUT i like these 2 better and prefer the Mae Ploy. I like it cause it has shrimp paste and Maesri does not. Just follow the directions on the can or tub. Its really simple. Probably better to buy the tub too. You get way more and it cost about the same as 2 cans. You want to "fry the paste" for a couple minutes in either a little oil or the coconut fat that floats to the top of the can.
I fry the paste with fine chopped shallots. Ginger Garlic paste is a nice addition at this time too or a couple slices of fresh galangal. Its sorta like a black peppery ginger root. Then add the meat. Cook until its not longer pink and then add about half the coconut milk. The rest goes in a few minutes before its done.
Mae Ploy
Maesri if you prefer no shrimp paste added.
Indian inspired curry lamb chops getting a marinade bath for later.
Thai curry coconut bbq chicken, recipe below. 1 marinade cook and 3 lather cooks.
https://hot-thai-kitchen.com/gai-golae/
https://hot-thai-kitchen.com/gai-golae/
Beautiful!
Yeah I want some of that!
The Hot Pepper said:
C'mon maan...
Never heard of a root cellar?
At Tikchik Narrows Lodge in Alaska we'd store the produce, groceries, and even eggs, under the lodge.
Tikchik.
Some of the best days of my life.
Then again.
I gotta' cut you some slack.
You're in NYC.
Not a lot of bare bones basements and root cellars there.
But fear not.
Their is still hope for you.
You might be from NYC....
But inside....
You're an Alaskan.
A Texan.
A Haole.
A Mexican.
Just waiting to break out.
Break out!
https://www.youtube.com/watch?v=iC6Cgb8nHwk
Damn dude you wrote a whole poem based on one question. I've tried potatoes in the fridge they get wrinkly and soft.
The Hot Pepper said:
Its not so much about the temp I reckon.
Its about the humidity.
A poem?
Well....
I'm not that smart.
Smarter than my high school english teacher.
But still not that smart.
https://www.huffingtonpost.com/2014/05/08/foods-in-fridge_n_5280137.html?slideshow=true#gallery/348464/0
Keeping a potato in the cold temperature of your refrigerator will turn its starch into sugar more quickly, so that you'll be left with a sweet, gritty potato. Instead of putting potatoes in the fridge, store them in a paper bag in a cool -- not cold -- place. Assuming you don't have a root cellar -- the ideal place for potatoes -- store them in a dark place, like inside your pantry. Paper bags work better than plastic because they're more breathable and the potato won't rot as fast. Martha Stewart suggests you store potatoes at a temperature as close to 45 degrees as possible. All this goes for sweet potatoes too!
Keeping a potato in the cold temperature of your refrigerator will turn its starch into sugar more quickly, so that you'll be left with a sweet, gritty potato. Instead of putting potatoes in the fridge, store them in a paper bag in a cool -- not cold -- place. Assuming you don't have a root cellar -- the ideal place for potatoes -- store them in a dark place, like inside your pantry. Paper bags work better than plastic because they're more breathable and the potato won't rot as fast. Martha Stewart suggests you store potatoes at a temperature as close to 45 degrees as possible. All this goes for sweet potatoes too!
phew I'm not crazy
TB is
TB is
The Hot Pepper said:
You are indeed crazy.
You're quoting The Huffington Post.
That's loony bin central.
You are quoting me.
That's looney bin headquarters.
That's looney bin headquarters.