contest The Next Throwdown is...

Status
Not open for further replies.
.....had a Thai curry dish last week that was to die for.

It was a bit runny, but the flavor and heat was off the chain. :party:

I'd love to tweak it and try making it at home!
 
Scoville DeVille said:
Salsa Lady has a line on where to get Goat meat.

She learned all about it from the African TD.
Click to expand...

and what did I call that dish? an "epic waste of time" or something like that?

I've had great baked kid goat several times in Mexico. There's a trick to it, and I don't know it. Soak it in milk, or vinegar, or something...



Wonder what kind of a curry I can make in the hotel with a microwave?
 
texas blues said:
I can't stand curry.

I reckon its from having my mother make it when I was a kid and had to eat it.

I thought it was awful.

To this day I won't eat curry as even the smell makes me want to blow chunks.

Chunks was a dog I had as a kid.
Click to expand...

Open your mind! "Curry" is not one thing or smell. That's like saying you hate soup because of the taste and smell. Try Penang curry from Thailand with coconut and spices (more soupy like Paulky said). Try vindaloo from an Indian joint. Try curry goat or fish Trini style.

Try phall... it's all peppers! And the spiciest curry made, it's from the UK. Phall is delicious!

TB, the fish man, I think you'd dig on some of Thai flavors. I know what you like. Curry up some salmon with a Thai green curry; kafir lime leaf, Thai basil, green hot peppers, coconut, spices. Come on man!
 
Pauly ~ Do it man. And much obliged for your service ya' stinkin' swabby!

THP~ Not sure what it is but I've had what others would deem good pho, good vindaloo, and some other curry dishes, even a curried fried salmon shore lunch, but all have left me underwhelmed. Perhaps my taste buds are missing the curry chromosome enabler.

Hmmmm.... is there such a 'thang as Tex-Mex curry?
 
texas blues said:
I can't stand curry.
Click to expand...
If you're talking about the yellow prepackaged stuff, I'm with you. Ick. Ew. It's like eating sweaty armpit (not that I would actually KNOW that, of course.....) But agree with THP - red curry, especially, is basically just chile paste, and I use it a lot. Go get one of the little jars of Thai red curry and give it a try. It's NOTHING like the yellow stuff.
 
Generic "curry powder" is high on the tumeric and cumin and is the taste in "chicken curry" etc. that a lot of people think of, but that is 1% of curry! Curry is very diverse, not only by region, but within those regions there are many.

texas blues said:
THP~ Not sure what it is but I've had what others would deem good pho, good vindaloo, and some other curry dishes, even a curried fried salmon shore lunch, but all have left me underwhelmed. Perhaps my taste buds are missing the curry chromosome enabler.
Click to expand...

I getcha, and I don't see Thai above which is why I think you will like it. The curries are fresher tasting herbally because they use more fresh ingredients like lemongrass, Thai basil, and lime leaf, as opposed to dry. I'm thinking you would like the fresher curries and should try Thai green curry on this one.
 
Scovie, wanna borrow my CI wok?

e5384255.jpg


16863528.jpg


0c1c8f30.jpg
 
SL, I thought carbon steel was "the" wok to get for stir-frying because cast iron holds the heat too well for high heat cooking and can burn the food and you can't toss with it because it is so heavy. CI, for medium to low heat cooking, which is not best for stir-fry.

Well, that's what I thought. But for curries, YES!
 
next throw down,blaah blaah blaah. look at me im throwing down :woohoo: i dont care what any of yall make im coming crazy foo fhooh! all ninja food pic style . asia is my favorite band in your face cant beat that with a baseball bat. so give me curry or give me death.
 
My wok is hammered steel.....in the traditional style. But a cast iron wok could be used in ways I never considered.

Not for traditional stir-fry....as it would retain too much heat and over-cook....but I bet it'd be KILLER for deep frying and Cajun dishes!!!


....or country-style gravy.............. :drooling:
 
Yes, Paul I agree I was thinking it would be killer to have for a few uses but steel for the "high fire" wok cooking. The places I've been too, the flames shoot to the ceiling (on those special wok stoves) and they bang those things around. No CI for that.
 
so this is a wok t.d.? i dont even own one im making one out of shedding and killing something and fry that shiz up in yo face!
 
Status
Not open for further replies.
Back
Top