contest The Next Throwdown is...
- Thread starter The Hot Pepper
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I'm too Left Brained to Amoeba well....... 
Keeping with the ideas in post #1, this will be Asian, but further defined as stated.
March will be Curry! <-- see wiki
Curry usually refers to a saucy dish made with a curry powder or paste of various spices but it may also be a "curried" dish, as in using the spices for a drier, less saucy dish. Think curry-spiced shrimp, curry fried rice, etc.
Curry started in Asia but is also native to West Indie countries (from the Indian influence) such as Trinidad and Jamaica. Curried goat? Yup.
Thai, Indian, Japanese, Jamaican... as long as your dish is a curry or is "curried" do your thang! It all starts with the spice mixture, and you guys have the powders! Use them!* Anything goes here, whatever you want to cook. Keep it authentic, or create something new.
Let's shake these cold months off with some fiery curries people. Spring is around the corner and then we'll do some of the lighter fare.
*Yes, you have to make the spice mixture that is the basis of the dish (as in mix the individual spices used). No buying any generic curry powders or pastes! Find out what's in it and mix it up. It's not hard. Research what makes it "curry" and not just a mixture of random spices. There are key spices to certain regions. You will need to list the ingredients of your spice mixture and tell us what type of curry it is for. Penang curry? Green curry? Vindaloo? If you made it up, name it. This is like a 2-part challenge. The spice mixture being the base, then, your dish recipe and methods.
March will be Curry! <-- see wiki
Curry usually refers to a saucy dish made with a curry powder or paste of various spices but it may also be a "curried" dish, as in using the spices for a drier, less saucy dish. Think curry-spiced shrimp, curry fried rice, etc.
Curry started in Asia but is also native to West Indie countries (from the Indian influence) such as Trinidad and Jamaica. Curried goat? Yup.
Thai, Indian, Japanese, Jamaican... as long as your dish is a curry or is "curried" do your thang! It all starts with the spice mixture, and you guys have the powders! Use them!* Anything goes here, whatever you want to cook. Keep it authentic, or create something new.
Let's shake these cold months off with some fiery curries people. Spring is around the corner and then we'll do some of the lighter fare.
*Yes, you have to make the spice mixture that is the basis of the dish (as in mix the individual spices used). No buying any generic curry powders or pastes! Find out what's in it and mix it up. It's not hard. Research what makes it "curry" and not just a mixture of random spices. There are key spices to certain regions. You will need to list the ingredients of your spice mixture and tell us what type of curry it is for. Penang curry? Green curry? Vindaloo? If you made it up, name it. This is like a 2-part challenge. The spice mixture being the base, then, your dish recipe and methods.
I'm all over this one! I've been cooking curries at home for a looong time... I just love 'em!
I think I'll make a meal originated in Andhra Pradesh of spicy lamb koora called Rogan Josh Gosht, an eggplant koora called Guttivankaya Koora, Perugu Chutney of yogurt, onion, chiles, cilantro, grated coconut and salt, and coconut rice called Kobbari Annam. There are hot red and/or green chiles in all of the dishes except the coconut rice so this meal will light you up good!
I think I'll make a meal originated in Andhra Pradesh of spicy lamb koora called Rogan Josh Gosht, an eggplant koora called Guttivankaya Koora, Perugu Chutney of yogurt, onion, chiles, cilantro, grated coconut and salt, and coconut rice called Kobbari Annam. There are hot red and/or green chiles in all of the dishes except the coconut rice so this meal will light you up good!
I've always been partial to the Hot Madras Curry Powder by McCormick....
...but you know what? I've never stopped to ponder what spices were actually IN it.
I'd love to learn how to make my own!
...but you know what? I've never stopped to ponder what spices were actually IN it.
I'd love to learn how to make my own!
So is it Asian curry or just curried anything goes?
Do it!
That's the idea!
Do it! And thanks, but apparently not so well... lol.
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Last I checked Jamaica was not in Asia.
Asian was a top voted repeat TD, but it was stated in the poll it could be defined further, and in this case, it is only as the motherland of curry, and you can do any curry.
Jay you could do curried goat pizza, so what's stopping you?
mmmmmm actually fool, i have made my own curry
tumeric, garam marsala, garlic, paprika, fenugreek, cumin, and coriander is how I make mine from scratch
when i worked up in New York, i made curry all the damn time, i was on this curry kick
so COME AT ME BRO!!!!
and im using your bread recipe from the last TD and altering it to make pizza crust, because my dough making skills are weak as hell
tumeric, garam marsala, garlic, paprika, fenugreek, cumin, and coriander is how I make mine from scratch
when i worked up in New York, i made curry all the damn time, i was on this curry kick
so COME AT ME BRO!!!!
and im using your bread recipe from the last TD and altering it to make pizza crust, because my dough making skills are weak as hell
If Wheebz makes dough from scratch.....Well, I will be thoroughly impressed!!!!!
That'd be like me skinning a goat or something!!!!!
j/t wheebz!!!!
That'd be like me skinning a goat or something!!!!!
j/t wheebz!!!!
To get in or not to get in...............
Gotta think about this. Hubby would be the one eating it cuz I am not a fan but just may take a stab at it.
Gotta think about this. Hubby would be the one eating it cuz I am not a fan but just may take a stab at it.
Hmm..... I have garam masala that I mixed on my own, as it's also just a spice mix. You make your own garam masala and use it in your own curry, and I will be duly impressed!
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