Interesting potato experiment...

Darryl L. Pierce,,, wrote:< <snip>

Quoted message said:

Oh, if ever the time comes that you and Steve find yourselves in my neck of the woods, I'll treat
either of you to a well prepared curry dinner. Not the stuff you remember from your childhood, but
a delicious dinner with curried vegetables and meat, and complementary sides to make the meal
memorable. 🙂

My mother used to make boiled shanks and cabbage when I was a lad. Ugh. I can eat mutton now, but
then it was the worst experience of my life...

Care to give us a baseline of your spice mix? I guess I need to delve into this but it'd be nice to
have some kind of starting point.

--
Steve

Steve Calvin said:

Maybe *that's* it. Does all curry have coconut in it?? I can't stand coconut.

Nope. Curry is like ice cream, there are many different varieties, with different
ingredients and different flavors. (Only I'd say that for curry, the range of differences is
wider.) If you don't like one version, there's a chance another might appeal to your tastes
more. Some are alike as night and day!

I've eaten quite a few and certainly hope to eat many more. From delicate Thai yellow curries
with salmon and sweet potatoes in it, to tangy, tamarind-based fish head curry, to a fiery
pork vindaloo, to beef rendang in its thick coconutty gravy, chicken tikka masala in its
spicy tomato-cream sauce, rich laksa with rice noodles and succulent, buttery pieces of
squid... It's all good. 😉

Ariane

Steve Calvin said:

Maybe *that's* it. Does all curry have coconut in it?? I can't stand coconut.

No. Curry dishes may have coconut in them, depending on the region it's from, but curry itself
doesn't. Curry is a mixture of spices that has at least coriander seed, cumin seed and some source
for heat such as chilis. Then you can personalize it with other spices, such as fenugreek, cardamom,
etc. In SE Asia, the curries tend to be sweeter than in the Middle East.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Steve Calvin said:

Care to give us a baseline of your spice mix? I guess I need to delve into this but it'd be nice
to have some kind of starting point.

The basic curry recipe is coriander, cumin, fenugreek and mustard seeds, whole peppercorns and
cloves, and ground cardamom, cinnamon and turmeric. You can play with the amounts of each, but I
usually use 1/3C coriander,
1/4C cumin and 2tbsp of the rest.

For the heat, use chile powder. About 1/2C cayenne is my preference here.

To prepare the, dry out the whole spices for about 15 minutes at 200F and be careful not to burn
them. When they've cooled, grind them in a spice mill or coffee grinder and combine them with the
other ingredients.

--
Darryl L. Pierce <[email hidden]> Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"

Ariane Jenkins said:

Steve Calvin said:

Maybe *that's* it. Does all curry have coconut in it?? I can't stand coconut.

Nope. Curry is like ice cream, there are many different varieties, with different
ingredients and different flavors. (Only I'd say that for curry, the range of differences is
wider.) If you don't like one version, there's a chance another might appeal to your tastes
more. Some are alike as night and day!

I've eaten quite a few and certainly hope to eat many more. From delicate Thai yellow
curries with salmon and sweet potatoes in it, to tangy, tamarind-based fish head curry, to
a fiery pork vindaloo, to beef rendang in its thick coconutty gravy, chicken tikka masala
in its spicy tomato-cream sauce, rich laksa with rice noodles and succulent, buttery pieces
of squid... It's all good. 😉

Ariane

ok, sounds like experiments are in order! ;-) Thanks

--
Steve