I wonder if mayo-averse folks could kind of get around it psychologically by making your own...? An egg, a bit of dry mustard, a bit of lemon juice, salt, oil...see it as components even after it's emulsified? I dunno. Are creamy salad dressings also a problem?
― improvised explosive advice (WmC), Wednesday, 2 May 2012 00:27 (twelve years ago) link
i will be reporting on the horseshoe korma tomorrow tbh.
― call all destroyer, Wednesday, 2 May 2012 00:29 (twelve years ago) link
i might be able to get down with homemade mayo
― JacobSanders, Wednesday, 2 May 2012 00:49 (twelve years ago) link
Mayos must be pretty bad in the US, everyone seems so against them? I always buy Euro brand whole egg mayos like Thomy Delikatess or S&W.
― fix it with like some music glue (Trayce), Wednesday, 2 May 2012 01:03 (twelve years ago) link
I mean if you're eating "mayo" thickend with gels and sugary rubbish then of course its going to taste like wallpaper paste.
i just think the mayo taste is weird for curry, even homemade. for the food processor i was thinking could you process a small amount of ginger for it.
― kneel aurmstrong (harbl), Wednesday, 2 May 2012 11:30 (twelve years ago) link
http://farm9.staticflickr.com/8149/6991054070_7ed96cd83d.jpg
this was messy and fun to make, except for chicken browning fail (idk my anodized pan is mysterious sometimes) it was quite easy too. one q i had was when to pull out the bay leaves/cardamom pods/cinnamon; i wound up doing it pretty late in the game and sort of forgot about the pods so then i had to go hunt for them. v. tasty, tangy and spicy and saffron-y. the one thing that threw me was hitting the raisins, they are kind of a textural wtf but the added sweetness is great.
― call all destroyer, Wednesday, 2 May 2012 23:32 (twelve years ago) link
thanks for saving me a plate be right over
― dayo, Wednesday, 2 May 2012 23:33 (twelve years ago) link
i have plenty left! made half meat full sauce which i do for a lot of things like this. you can prob be here by 2:00 a.m., right?
― call all destroyer, Wednesday, 2 May 2012 23:36 (twelve years ago) link
Yeah I rly do not like fruit in my curries. Raisins/pineapple/apple... not for me!
― fix it with like some music glue (Trayce), Wednesday, 2 May 2012 23:42 (twelve years ago) link
ppl who put raisins in curries should be fired into the sun with a giant slingshot
― Roberto Spiralli, Thursday, 3 May 2012 01:45 (twelve years ago) link
just my 2c
― Roberto Spiralli, Thursday, 3 May 2012 01:46 (twelve years ago) link
you're all crazy that's how you know your curry is *decadent*
― horseshoe, Thursday, 3 May 2012 01:47 (twelve years ago) link
i never remove the whole spices from korma or anything i'm cooking for that matter
raisins in curry is a delight, you're all crazy
― Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:56 (twelve years ago) link
*are a delight
― Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 01:57 (twelve years ago) link
the taste is delightful! unwittingly biting into a slightly plumped raisin is.....weird.
― call all destroyer, Thursday, 3 May 2012 01:58 (twelve years ago) link
it is like a reconstituted grape!
― horseshoe, Thursday, 3 May 2012 01:59 (twelve years ago) link
the almond/raisin/spinach curry i have been making is one of the best things
― kneel aurmstrong (harbl), Thursday, 3 May 2012 01:59 (twelve years ago) link
i am going to make all the harbl curries that have been chronicled itt
― horseshoe, Thursday, 3 May 2012 02:00 (twelve years ago) link
it is my new project
everyone owes it to themselves to get 660 curries out of the library
― kneel aurmstrong (harbl), Thursday, 3 May 2012 02:01 (twelve years ago) link
my mum used to make curried sausages that was really just a lol 70s Women's Weekly thing, not really indian at all except for curry powder but it had raisins in it AND apples and I loved it
― Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:01 (twelve years ago) link
haha that fits conveniently into how i think of australia idk why. i just had a bunch of wine.
― kneel aurmstrong (harbl), Thursday, 3 May 2012 02:02 (twelve years ago) link
660 curries is at my local library! i will get it tomorrow! yay!
― horseshoe, Thursday, 3 May 2012 02:03 (twelve years ago) link
ew ew EW my mum used to make the same apple/sausage curry and i HATED it so much
― just1n3, Thursday, 3 May 2012 02:07 (twelve years ago) link
;_;
― Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:27 (twelve years ago) link
Yeah that exact kind of aus curry - keens powder with apples and sultanas in curried sausages or chicken wqith a bit of tomato. Blech. Hated it all my life. When I had real curries with like, coconut milk and paneer and things it was a revalation.
― fix it with like some music glue (Trayce), Thursday, 3 May 2012 02:48 (twelve years ago) link
I love real curries too
― Peppermint Patty Hearst (VegemiteGrrl), Thursday, 3 May 2012 02:55 (twelve years ago) link
I made the horseshoe/jaffrey curry and tried to live blog but I failed on shit like:
Oh whoops I said that I started with 5 lbs of bone-in, skin-on thighs and said it was 6 thighs but oops can't count it was 10!
No wonder browning in batches took a bit.
Also in the future will drain off ALL THE OILS before proceeding with onion browning why b/c it was too much oilies.
All the rest I followed to a T except adding the 1/2 cup H20; I had enough oilies after simmering down to clinginess that no need for that shit.
But end result was awesome; will make again minus excessive oilies.
(FWIW I do think doing the browning with skin on makes for bestest fond and ergo awesome result even w/o 5 Tbs oil for onion frying--just a pan coating would do fine)
(also oop should have used bigger pan for 10 chick thighs than my 12" straight-side pan but oh well shit was pain in the ass to maneuver but DELICIOUS)
― quincie, Thursday, 3 May 2012 06:10 (twelve years ago) link
madhur jaffrey was on the new girl the other night!
― just sayin, Thursday, 3 May 2012 10:28 (twelve years ago) link
savory fruits is a thing guys, I want all the raisins in my curry ! !
― dayo, Thursday, 3 May 2012 11:13 (twelve years ago) link
I really didn't notice the raisins in the final product; they all kind of broke down into saucey deliciousness.
― quincie, Thursday, 3 May 2012 13:31 (twelve years ago) link
I found a south asian supermarket today that had a ton of stuff, just bags and bags of spices, garam masala ground up and also pre-bagged ready to be ground, way cool, I want to make all the curries now
― dayo, Tuesday, 15 May 2012 00:17 (twelve years ago) link
yeah it is pretty helpful to have one around, it would be too expensive or bland otherwise! i gotta get another coffee grinder, i keep saying. mortar and pestle is such a pain sometimes. i also have a curry chicken salad experiment to report on but i'm tired now. later.
― kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:14 (twelve years ago) link
I also couldn't find saffron and asked the cashier if he had saffron and he said yeah, how many grams and I said uh, a teaspoon, and he went and got some saffron from behind the counter, it comes in 1/2 a gram and 1 gram capsules, possibly larger idk. felt like I was buying drugs
― dayo, Tuesday, 15 May 2012 01:17 (twelve years ago) link
haha maybe too many indian grandmas were pilfering saffron from his store
― kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:18 (twelve years ago) link
yeah they sell them in capsules at the store I go to as well...well, more like vials but yeah, def druglike
― Peppermint Patty Hearst (VegemiteGrrl), Tuesday, 15 May 2012 01:20 (twelve years ago) link
how much did it cost dayo
― kneel aurmstrong (harbl), Tuesday, 15 May 2012 01:22 (twelve years ago) link
it was $5 for one gram, $3 for 1/2 a gram
― dayo, Tuesday, 15 May 2012 01:33 (twelve years ago) link
oh man my mom has a sweet saffron connect. she smuggled a million pounds of it from kashmir when she first moved here. (don't tell anyone!) she could prob hook y'all up.
― horseshoe, Tuesday, 15 May 2012 01:34 (twelve years ago) link
I have a vision of your mom on a plane wearing a really heavy coat
― dayo, Tuesday, 15 May 2012 01:38 (twelve years ago) link
tbh i think her mom replenished her supply circa 1989
― horseshoe, Tuesday, 15 May 2012 01:41 (twelve years ago) link
$5 / g seems pretty reasonable
― thomp, Tuesday, 15 May 2012 11:41 (twelve years ago) link
€7/g the only place i've found it in munich. i bought 0.125g.
― caek, Tuesday, 15 May 2012 13:19 (twelve years ago) link
my best friend in high school returned every year from visiting fam in iran w/ a huge jar of saffron which they wld hurl carefree into p much everything. if cumin was that expensive ppl wld think it was The Most Incredible Substance Of All Time
― ogmor, Tuesday, 15 May 2012 17:21 (twelve years ago) link
just made the chicken korma a la horseshoe - can't wait to try!
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 15:16 (twelve years ago) link
man that was really good. I don't even need the chicken I don't think - just mixing the sauce with rice is delicious by itself
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 16:11 (twelve years ago) link
yay!
― horseshoe, Sunday, 24 June 2012 16:18 (twelve years ago) link
i picked up cardamom pods last week, with this recipe in mind. i just need soy yoghurt and cinnamon sticks and i'm good to go!
― just1n3, Sunday, 24 June 2012 17:25 (twelve years ago) link