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 (eleven 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 (eleven years ago) link
yay!
― horseshoe, Sunday, 24 June 2012 16:18 (eleven 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 (eleven years ago) link
cardamom pods are so pungent, it's great! and it's cool to hear them pop on the skillet
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 18:06 (eleven years ago) link
Oooh I love cardamom. On a less savory note, I like grinding up the seeds with mortar & pestle and using them in an orange cake. SO GOOD.
― nicest bitch of poster (La Lechera), Sunday, 24 June 2012 18:08 (eleven years ago) link
I'm wondering if I'll ever invest in a spice grinder. bought ground coriander and already have ground cumin, but they go 'off' or 'flat' eventually!
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 18:09 (eleven years ago) link
I think you can use a cheap coffee grinder if you want? I like using whole cumin seeds in curries.
― nicest bitch of poster (La Lechera), Sunday, 24 June 2012 18:11 (eleven years ago) link
yeah we use an old Krups coffee grinder for our spices, works perfectly.
― Peppermint Patty Hearst (VegemiteGrrl), Sunday, 24 June 2012 18:20 (eleven years ago) link
i got a second coffee grinder for that purpose a few weeks ago but it's better than my old one so i want to switch them out. how do i get old coffee taste out of the old one?
― kneel aurmstrong (harbl), Sunday, 24 June 2012 20:04 (eleven years ago) link
I remember WmC saying something about using (uncooked) rice? I never really understood what he meant by that, but maybe chopping up some rice in there will clean it out?!
― nicest bitch of poster (La Lechera), Sunday, 24 June 2012 20:08 (eleven years ago) link
clean w/ white vinegar? bleach in the sun?
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 20:10 (eleven years ago) link
I have a blade grinder I guess I was just being silly and worrying about mixing up flavors of spices and letting residual flavors get into new batches of spice, I should stop being so silly and go find it and use it!
our garage (where we do all of our stir-frying) still smells like the chicken and the spices, the fried cinnamon stick smell is really nice and pleasant!
― Faith in Humanity: Restored (dayo), Sunday, 24 June 2012 20:11 (eleven years ago) link
Yeah, if I'm switching between coffee and spices I'll grind a 1/4 cup of cheap rice to powder and discard it, then wipe the inside of the grinder thoroughly with a tissue. That seems to get residual stuff out pretty well.
― Biff Wellington (WmC), Sunday, 24 June 2012 20:28 (eleven years ago) link
i am making the horseshoe korma right now
not sure this veganized vers is gonna be all that successful
p.s. i think maybe i don't like saffron ? :/
― just1n3, Wednesday, 27 June 2012 22:19 (eleven years ago) link
the smell of the saffron in the cream while i was prepping everything else was making me real queasy. i forgot the same thing happened the one and only other time i cooked with saffron.
― just1n3, Wednesday, 27 June 2012 22:20 (eleven years ago) link
I dunno if I could taste the saffron in the final product
I think it'll probably be fine! imo the yogurt/cream was just there to thicken up the final sauce, really. the flavor lifting is done by all the spices
― Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 22:21 (eleven years ago) link
and goddamn i am grateful i at least halved the cayenne - it's really spicy to me!!
― just1n3, Wednesday, 27 June 2012 22:21 (eleven years ago) link
i had to keep adding more and more coconut milk (probably half a can in the end) bc there wasn't enough sauce (no pan juices)
― just1n3, Wednesday, 27 June 2012 22:22 (eleven years ago) link
i also added cauliflower
also i accidentally got decorticated cardamom instead of pods, so i subbed 2 tsp of the seeds for the 12 pods
― just1n3, Wednesday, 27 June 2012 22:23 (eleven years ago) link
dayo! if you couldn't taste the saffron you didn't put enough saffron in! nb i might overdo it a little on the saffron. one time i served this dish to an indian lady and she was like, whoa, saffron much?
seeds instead of pods should be fine, i would think.
― horseshoe, Wednesday, 27 June 2012 23:33 (eleven years ago) link
haha I think I was just thinking of the price of it as I was measuring it. I 'fluffed' it up so that less would fill more of the teaspoon measure! I should probably do it by weight to keep me honest.
― Faith in Humanity: Restored (dayo), Wednesday, 27 June 2012 23:56 (eleven years ago) link
i think this is missing a lot without the chicken pan juices/fat. it tastes ok, but not to my liking. pretty sure ytth will like it though, which is good bc i made a HUGE pan of it!!!
i'm going out for dinner
― just1n3, Wednesday, 27 June 2012 23:57 (eleven years ago) link
do vegans use MSG?
― Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:00 (eleven years ago) link
probably! but i haven't
i did a wine tasting course for work years ago and they made us drink water+msg
― just1n3, Thursday, 28 June 2012 00:01 (eleven years ago) link
it was truly revolting
haha - well MSG can do a lot to make up for missing protein juices, ime
― Faith in Humanity: Restored (dayo), Thursday, 28 June 2012 00:05 (eleven years ago) link
wondering if a bit of miso paste might not do something as well
fwiw ytth DID really like the korma - he's eating the leftovers for dinner tonight. so clearly it was just my taste buds.
― just1n3, Friday, 29 June 2012 03:12 (eleven years ago) link
2 months off this thread! but it was hot and i wasn't cooking much complicated stuff.
made a really easy madhur jaffrey recipe for ground lamb curry last night. i can't find the blog it was on that had copied the recipe but it was just:hunk of ginger, small red onion, 5 garlic cloves in food processor and browned in frying panadd 1 t cumin seeds, 1 t coriander seeds, (actually i fried those in the hot oil before cooking the other stuff so they went in first) 1/2 t turmeric, 1/2 t cayenneadd 1 chopped tomato, 1/2 cup plain yogurtlet that all cook for a minuteadd 1 lb ground lambwhile that's cooking a couple diced green chiles and garam masalathen like a cup of frozen peaswhen it's all cooked through it's done
i think that's what the recipe said!i had also boiled some potatoes so instead of rice i mashed them a little and put the curry on top
― horribl ecreature (harbl), Saturday, 1 September 2012 15:07 (eleven years ago) link
Whoah, spooky revive: I just loaded this entire thread and re-read it this morning while craving curry (bit gang-over).
― check the name, no caps, boom, i'm (Laurel), Saturday, 1 September 2012 15:10 (eleven years ago) link
i have a daal related question, i hope it is okay to use this thread for daal related questions
― thomp, Sunday, 9 September 2012 11:08 (eleven years ago) link
that question is 'what is the deal with oily toor daal'
Oily Toor DalHere the dal has been treated with edible oil . This is done to increase the shelf life of dal. By not using a chemical preservative, the natural goodness of dal is secured.
what's not to get?
― ogmor, Sunday, 9 September 2012 17:30 (eleven years ago) link
wouldn't the shelf life of dal be like a year or two to begin with? i'd be leary of increasing a shelf life like that
― making plans for nyquil (outdoor_miner), Sunday, 9 September 2012 19:29 (eleven years ago) link
I'm roasting tomatoes right now with garlic, thyme and rosemary, for the minced lamb with cauliflower and potatoes I'm going to attempt to make tonight! I'm using this spice mix called Kitchen King and add roasted jalapeños. Any tips or ideas?
― JacobSanders, Tuesday, 18 September 2012 20:49 (eleven years ago) link
Should I make a curry spice mix myself? I have garam masala, cumin, coriander, ginger and even a yellow curry mix, but I was given the Kitchen King mixture by the guy who ran the hotel we last were staying in and he highly recommended it.
― JacobSanders, Tuesday, 18 September 2012 20:53 (eleven years ago) link
try the kitchen king and add stuff to it if you think it needs something. does it say what's in it? i would guess most spice mixes have those spices you listed in them anyway.
made some dal (urad) last night with a new thing of asafetida and for some reason it added no flavor whatever. stinks like a motherfucker though.
― wmlynch, Tuesday, 18 September 2012 22:16 (eleven years ago) link
Kitchen King has coriander, cumin, chili, turmeric, black pepper, cloves, fenugreek leaves, salt, nutmeg, dry ginger, cardamom seeds, cinnamon, bay leaf, fennel, caraway, mustard, garlic flakes, onion flakes, mace, and green cardamon.
I guess my main concern is which curry best compliments a tomato based sauce? I'm not working from a recipe, just hunches.
― JacobSanders, Tuesday, 18 September 2012 22:58 (eleven years ago) link