The Unofficial Cooking Thread

[Peder]

i know i know i have a "thing"(for lack of a better word) against micro's food in there just never tastes the same as if you make it in the oven... try making those marrows in the oven and i will eat it promise...

 

[BigAl-sa]

I still won't eat it...

There goes your chance for an invite to dinner

 

[Peder]

Oh damn...

Well i'll have the steak, can i come to dinner just for the steak and potato?

 

[BigAl-sa]

Oh damn...

Well i'll have the steak, can i come to dinner just for the steak and potato?

As I type, I'm busy with a similar dish. Got no baby marrows this time, so I substituted green beans - smells divine

 

[eaglebeaver]

Irish coffee
Ingredients
1 cupful of strong, hot, black coffee
1 tsp sugar (or 2)
1 Bottle of whisky (use some for the Irish)
1 small carton double cream

Method
1. Take a wine glass and pour enough of the coffee to fill it just over half way.
2. Add the sugar and stir until it dissolves.
3. Add the whisky and stir.
4. Slowly pour a thick layer of double cream, over the back of a teaspoon, on to the top of the coffee so that it floats on top.

Drink up.
Repeat untill you pass out.

Good recipe
tip - If you only have single cream or if cream a bit thin - put in freezer to cool down and shake it a bit to thicken it a bit so doesn't just mix with coffee

 

[Peder]

nice you gonna show?

 

[Lino]

The other night I made curried pasta. (Just was something quick to make)

Fry some onions, bacon, mushrooms, garlic. Then add some mild curry, just enough for a spiciness to it. Then add some chopped up tomatoes, a pinch of salt and sugar.

Now add a little bit of wine, about 100ml, let it all simmer. Then boil some water, add pasta. Once the pasta is done, water drained etc. Add the curried mixture you made in the frying pan to the pasta.

Add some grated cheese and serve.

 

[DJ...]

The other night I made curried pasta. (Just was something quick to make)

Fry some onions, bacon, mushrooms, garlic. Then add some mild curry, just enough for a spiciness to it. Then add some chopped up tomatoes, a pinch of salt and sugar.

Now add a little bit of wine, about 100ml, let it all simmer. Then boil some water, add pasta. Once the pasta is done, water drained etc. Add the curried mixture you made in the frying pan to the pasta.

Add some grated cheese and serve.

Do you add cheese to everything?

BTW - would you mind if I made a few constructive suggestions as to how you could make this differently (possibly better)? This dish has a bit of an identity crisis going on...

 

[Ou grote]

Do you add cheese to everything?

Just like pooky

 

[Lino]

Do you add cheese to everything?

BTW - would you mind if I made a few constructive suggestions as to how you could make this differently (possibly better)? This dish has a bit of an identity crisis going on...

The dishes identity crisis is what makes it so lekker

Cause I do not mind, that is why we have this thread. To add and improve each other recipes.

 

[DJ...]

The other night I made curried pasta. (Just was something quick to make)

Fry some onions, bacon, mushrooms, garlic. Then add some mild curry, just enough for a spiciness to it. Then add some chopped up tomatoes, a pinch of salt and sugar.

Now add a little bit of wine, about 100ml, let it all simmer. Then boil some water, add pasta. Once the pasta is done, water drained etc. Add the curried mixture you made in the frying pan to the pasta.

Add some grated cheese and serve.

Suggestions:

Cook onion, garlic, ginger and fresh chillies on a lowish heat for a few minutes just before the onion is translucent. Crank up the temp and add the curry paste and cook this for a few minutes but don't let it catch. Substitute the wine for a half stock half coconut milk mixture and use this to deglaze the pan and sub the bacon for some lamb/chicken/beef etc. Do not add cheese, it does not work well with curry - its like a cardinal sin in the kitchen and lets face it, it isn't really necessary don't you think? Serve with a touch of chopped coriander.

A few other curry tips:

• Try to get hold of galangal instead of ginger
• Use tamarind if you can find it and cook it from the start
• Lemongrass works really well but if it isn't cooked for long enough it stays hard and catches in your teeth. Add it whole and remove before serving or make sure the curry cooks for a very long time
• Better to make your own garam masala and store it, this applies to curry pastes too. But seal them well or freeze them as they can lose their flavours and aromas over time.
• Try to get palm sugar in liquid form instead of ordinary sugar
• Mix yoghurt, mint and lemon/lime juice and serve this with a hot curry on the side - very nice.
• Cook your spices into the onions from the beginning - it releases the flavours, especially of dried spices. The same applies to curry pastes, cook them on a high heat from the beginning of the process.
• If you are ever in doubt about what liquid to turn to use in a curry, wine is not your answer. The Indians do not speak Italian for a good reason.
• If you cook a seafood curry, add the seafood right at the very end otherwise it overcooks.
• If you add yoghurt to the cooking process then do it in small spoonfuls or it can curdle
• Try to marinade your meats beforehand if you don't want to cook your curry for very long or use a garam masal based dry rub instead.
• Use an aromatic rice like Basmati or Jasmine.
• If you cook your cury for a while then add spices like star anise, whole cinnamon, cardamom, fenugreek seeds, coriander and bay leaves.

Many more tips but I have gone on for too long already...

 

[Lino]

Suggestions:

Cook onion, garlic, ginger and fresh chillies on a lowish heat for a few minutes just before the onion is translucent. Crank up the temp and add the curry paste and cook this for a few minutes but don't let it catch. Substitute the wine for a half stock half coconut milk mixture and use this to deglaze the pan and sub the bacon for some lamb/chicken/beef etc. Do not add cheese, it does not work well with curry - its like a cardinal sin in the kitchen and lets face it, it isn't really necessary don't you think? Serve with a touch of chopped coriander.

A few other curry tips:


Many more tips but I have gone on for too long already...

I like your recipe but it is a completely new recipe that differs from mine. Which I must admit looks nice, will try it sometime.

What you could do, is replace the lamb/chicken/beef/bacon with spicy sausage. Coconut milk is nice but would make it a lot creamer, hence the reason I used the wine, keeps it thin.

Must admit I love this thread, analyzing recipes adding etc.

 

[DJ...]

I like your recipe but it is a completely new recipe that differs from mine.

Yeah, I noticed that...
It's just the purist in me when it comes to the kitchen. I love playing with food and trying new things, but certain flavour combinations I steer clear of. Like wine and cheese in my curry...

 

[Lino]

Yeah, I noticed that...
It's just the purist in me when it comes to the kitchen. I love playing with food and trying new things, but certain flavour combinations I steer clear of. Like wine and cheese in my curry...

Oh come on, some of the best dishes are fun experiments. It reminds me of doing high-school chemistry in the kitchen.

 

[DJ...]

Oh come on, some of the best dishes are fun experiments. It reminds me of doing high-school chemistry in the kitchen.

You'll never sell me on the cheese in curry concept, except for a cottage cheese or a yoghurt variation which in some part of India is considered cheese. But give me one good reason why wine in a curry would be better than a stock?

 

[blunomore]

If all of you behave yourselves, I will teach you how to make a proper curry.

 

[DJ...]

If all of you behave yourselves, I will teach you how to make a proper curry.

Post it and enlighten us, porcupine...
BTW - you still owe me a curry...

 

[Hosehead]

. But give me one good reason why wine in a curry would be better than a stock?

If you're making a coconut flavoured curry then a dollop of coconut wine or liquor would give the base far more flavour than any stock could.

 

[blunomore]

Post it and enlighten us, porcupine...
BTW - you still owe me a curry...

Not tonight, I am too tired to type it all out.

Soon

 

[Hosehead]

If all of you behave yourselves, I will teach you how to make a proper curry.

Indian please. Not this Cape Malay rubbish or Durban stuff