2 edits
Originally posted by scacchipazzoyou might like this book, 50 Great Curries of India:
Your description makes my mouth water. I love trying different curries. I make my own from scratch. We have a wonderful Indian market nearby. Ingredients are no problem.
If you're ever in NYC try the curry at the different places around 3rd ave and 4th st. Little India. Few non-Indians eat there. Wonderful! Perhaps you would like a chocolateless mole ...[text shortened]... mbo sans the choco stuff. Wonderful on pork, chicken or other meats.
Have never tried kim chi.
http://www.amazon.co.uk/gp/reader/1856265463/ref=sib_rdr_toc/276-6431605-8183864?ie=UTF8&p=S007&j=0#reader-page
i'm no great chef, but i've made several of these, and they've all turned out fine. each recipe comes with a bit of a potted history, including its region of origin, and there are sections on technique, ingredients and the role of each, accompaniments and so on. each recipe has a photo, to show how it ought to look. many different styles - kormas, vindaloos, and less well-known ones.
the recipes and photos take up about 100pp. in a 220+ pp. book.
Originally posted by BlackampThanks! I'll give the book a try. I love korma, even vegetarian korma. That's one great sauce! I'm no chef either but love tooling around the kitchen. Thai food also has great curries and sauces. I love their peanuty, creamy, heavenly, fiery cuisine! There used to be a sensational Thai buffet near my office. Gone now, never forgotten! Wah!!!!
you might like this book, 50 Great Curries of India:
http://www.amazon.co.uk/gp/reader/1856265463/ref=sib_rdr_toc/276-6431605-8183864?ie=UTF8&p=S007&j=0#reader-page
i'm no great chef, but i've made several of these, and they've all turned out fine. each recipe comes with a bit of a potted history, including its region of origin, and there are sections ...[text shortened]... and less well-known ones.
the recipes and photos take up about 100pp. in a 220+ pp. book.
Originally posted by scacchipazzoOk, do my recipe but change the habanero for a fresh serrano, or even a jalapeño.
Just thinking of your recipe gives me a wussy ache! I like hot that fades away. Habaneros just lingers on and on!
However, if you use a jalapeño, add few drops of vinegar to the original recipe.
Then report back your impressions, please.
Originally posted by SeitseThat sounds like a great alternative. I will try it and report back to you! I am not a wuss when it comes to serranos or jalapeños, just habaneros.
Ok, do my recipe but change the habanero for a fresh serrano, or even a jalapeño.
However, if you use a jalapeño, add few drops of vinegar to the original recipe.
Then report back your impressions, please.
Originally posted by scacchipazzono shortage of good Thai places downunder! also Italian, Greek, Chinese (Cantonese, HK, Sichuan mainly), Vietnamese, Malaysian, Japanese, and Indian.
Thanks! I'll give the book a try. I love korma, even vegetarian korma. That's one great sauce! I'm no chef either but love tooling around the kitchen. Thai food also has great curries and sauces. I love their peanuty, creamy, heavenly, fiery cuisine! There used to be a sensational Thai buffet near my office. Gone now, never forgotten! Wah!!!!
not a lot of authentic Mexican or Cajun places though.
Originally posted by BlackampExperimentng with exotic cuisine is always an adventure in other countries. Most of the time one should not bother. Although the smells from the Chinese restaurants in Rome smelled heavenly. No use in trying Chines in Italy when real Italian was there to haunt me.
no shortage of good Thai places downunder! also Italian, Greek, Chinese (Cantonese, HK, Sichuan mainly), Vietnamese, Malaysian, Japanese, and Indian.
not a lot of authentic Mexican or Cajun places though.
Malaysian cuisine is also rather interesting and exotic. That's too bad you have no real Mexican or Cajun. great stuff.I also love BBQ if done right. When and if you're ever in Texas gotta try BBQ in Lockhart, TX!
