Dolsot ...
Awww yeah ...
Show me how it's done ...
Awww yeah ...
Show me how it's done ...
food Curry????
- Thread starter ThunderChili
- Start date
Jalfrezi curry:
More to come....
More to come....
Looks good! In some Indian joints they call this chili, because of the similarity to our chili. I guess the tomatoes, meat, and peppers.
Looks good man!
Looks good man!
Is this kitchen sink sous vide? =)
The Hot Pepper said:
And I went heavy on the tomatoes....
Hope you all like!
YUMMMMMMM!!!!
a bit blurry.........I blame the beer.
Wow!
That's better than chili!!!!!!!!!!!!!!
DO WANT! I need my naan with that... wraps!!!!
That's better than chili!!!!!!!!!!!!!!
DO WANT! I need my naan with that... wraps!!!!
People doing awesome curry. I would join in, but I'm going to make good on my Asian journey!
The Hot Pepper said:
Oh yeah!!!
I should have done some naan!!
I love to "taco" my Indian food with naan lol.
It has a great sheen. Is that from oil or a corn starch slurry in the end?
It has a great sheen. Is that from oil or a corn starch slurry in the end?
OK, I'm going to take off on my Trans-Pacific journey ...
I've spent a long time checking out Indian cuisine already
Time to check out Chinese, Vietnamese, Korean, Japanese, Thai, Malaysian cuisines ...
I've spent a long time checking out Indian cuisine already
Time to check out Chinese, Vietnamese, Korean, Japanese, Thai, Malaysian cuisines ...
Here we have a highly adequate curry of lobster and 31-40 shrimp. Have I ever mentioned that I love seafood????
Lobster makes damned fine curry........true story.
Crappy pics......AWESOME food!!!
Lobster makes damned fine curry........true story.
Crappy pics......AWESOME food!!!
That looks good, and has a lot in common w/ something else that I like a whole lot - jambalaya ...
grantmichaels said:
Umm not all curry is Indian lol. Caribbean, Thai, Japanese.Ashen said:Umm India is in Asia.
lolYeah, so, I looked into all of this when I created my thread a few years ago ...
The grouping which most accurately describes my region of interest is "Far East" ...
Trans-Pacific is pretty accurate, too ...
Asian doesn't work, it's much, much, larger ... and, in fact, included places where I've cooked their food pretty extensively in the past ...
I had a lot of Middle Eastern and Mediterranean and Moroccan food in previous chapters of my life, and was getting really into curry when I first came around these parts ...
Far Eastern food seems like the best yin to my yang, the diametrically opposite style of eating, and the direction I pull my dietary practices towards imho ...
The grouping which most accurately describes my region of interest is "Far East" ...
Trans-Pacific is pretty accurate, too ...
Asian doesn't work, it's much, much, larger ... and, in fact, included places where I've cooked their food pretty extensively in the past ...
I had a lot of Middle Eastern and Mediterranean and Moroccan food in previous chapters of my life, and was getting really into curry when I first came around these parts ...
Far Eastern food seems like the best yin to my yang, the diametrically opposite style of eating, and the direction I pull my dietary practices towards imho ...
Grant, check out Georgian food (the country). Look at a map and it sits square between Europe and Asia, on a strip of land just north of the Middle East and south of Russia. They have all kinds of cross-spices and cross-culture food.
The tagine is down on the counter, now, actually ...
I intend to take a swipe at stove-top cabbage rolls in the tagine in the next couple of weeks ...
Trying to cut the time in half, or more ... we'll see.
cabbage rolls w/ butter, sage, long pepper, & preserved lemon, on the range, in the tagine ...
This is happening - it's official.
Two-birds.
I intend to take a swipe at stove-top cabbage rolls in the tagine in the next couple of weeks ...
Trying to cut the time in half, or more ... we'll see.
cabbage rolls w/ butter, sage, long pepper, & preserved lemon, on the range, in the tagine ...
This is happening - it's official.
Two-birds.