food The Pescetarian

JoynersHotPeppers said:
Awesome looking dish and I guess I need to look-up photo bomb again cause this is a food thread and what you posted belongs ;)
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Curry bomb would have been more accurate. I was migrating language I found amusing from another thread.  ;)
 
And thanks. That dish WILL be made again. Made some friends at the Asian grocery down the street from me while sourcing some ingreeds.
 
Curry leaves. Possibly THE secret the simple recipes leave out.
 
I actually really *do* want to understand the decorum being implied all across the site today ... is there a consensus on the amount of time to give someone's post to bask in it's glory before either a) posting something unrelated, or b) compare/contrasting it to something of your own to try to drum up interest? ...
 
grantmichaels said:
I actually really *do* want to understand the decorum being implied all across the site today ... is there a consensus on the amount of time to give someone's post to bask in it's glory before either a) posting something unrelated, or b) compare/contrasting it to something of your own to try to drum up interest? ...
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Don't waste too much time caring about that.
 
That's my word.
 
Grant, Sum was just playing with the bomb term, like Meat Bomb (when someone posts meat) in the veggie thread cuz TB don't like curry.

You're reading way too much into it lol.

Very nice curry by the way!
 
SumOfMyBits said:
Curry leaves. Possibly THE secret the simple recipes leave out.
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If you want a lemony flavor they are good it depends on the curry. Southern Indian curries mostly. If making Thai curry definitely use lemongrass, not curry leaf. I'm sure you already know this.
 
For seafood, yes! It would have been great.
 
The Hot Pepper said:
Grant, Sum was just playing with the bomb term, like Meat Bomb (when someone posts meat) up here in the veggie thread cuz TB don't like curry.

You're reading way too much into it lol.
 
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There's some folks describing some forms of décorum that I'd like to understand better, is all ...
 
I saw and Sum's post is unrelated.

You'd have to ask that person that made that other post.
 
The Hot Pepper said:
Grant, Sum was just playing with the bomb term, like Meat Bomb (when someone posts meat) in the veggie thread cuz TB don't like curry.

You're reading way too much into it lol.

Very nice curry by the way!
 
 
If you want a lemony flavor they are good it depends on the curry. Southern Indian curries mostly. If making Thai curry definitely use lemongrass, not curry leaf. I'm sure you already know this.
 
For seafood, yes! It would have been great.
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Should have been more specific about the curry I did. It's from the Kerala region of India.
 
I'm diving into Thai curries next.
But I still have much to learn about the Indian curries.
 
Looks about as south as you can get. Good call, keep us posted. Look up some Goan recipes too, the Portuguese colonial influence is what is said to have added the heat (from the Portuguese liking things like super spicy chorizo etc., they had these powders on hand). Portuguese cuisine is big on the piri piri.

I like Indian and Thai. Thai are a little lighter and fresher, but I like both styles all seasons.
 
SumOfMyBits said:
jajaja... hence the bomb. You know I know you know, TB.
 
Get your hands on 50 great curries of india by Camellia Panjabai.
 
Then slap yo' mama for teachin' you wrong.
 
Trust.
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That's one of our favorite cookbooks!
 
I love the photography almost as much as the recipes:
 
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My camera phone does little justice...
 
Brine and then dry? I guess with fish it serves a different purpose than with meat. Usually it's to force water in for a moist cook. Drying removes it. So I guess you are just interested in the salt and sugar?

Newbie briner for fish here. Are you not interested in the water because it will steam before smoking giving the fish a different finished texture?
 
I figured! Thanks

Brine then dry just sounded so weird. But it makes sense here. "Mush" is probably from an internal steam effect.

Thanks Scov.....
 
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