Home & House

On Jun 29, 2012, at 3:18 PM, Ellen Rawson wrote:

> Serves 4-5.

Not if it's as yummy as it looks, it doesn't.

Thanks for sharing that. I might give it a try this weekend.

--- On Fri, 6/29/12, Malachi Kenney <kfringe@gmail.com> wrote:


> On Jun 29, 2012, at 2:47 PM, Ellen Rawson wrote:
>
> > It worked well, so I could post it if people want.
>
> Yes! Please! WANT!
Okay, here goes.

It's called Palak gosht -- spinach and lamb curry

Original recipe:
4 tbsp sunflower oil (I used olive)
2 large onions, finely sliced
1 tsp garlic paste (I used two teaspoons of finely chopped garlic)
2 medium tomatoes, skinned and chopped (I didn't bother skinning them)
1 tsp red chili powder
1 tsp ground turmeric
1 tsp cumin seeds
salt
500 grams (1 lb, 2 oz) boned leg of lamb, cut in small pieces (I used chicken)
500 grams fresh spinach leaves or well-drained frozen spinach (I used fresh)
350-500 ml water (12-16 oz) -- I'd use the minimum the second time around, or even less, to be honest, as it took a while to cook down.

Now, they say the following is to garnish, but I cooked them with the curry, as Ian and I like heat in our curries.
chopped green chillies (I used one long green chilli, de-seeded, and chopped it finely)
slivers of fresh root ginger

Method:
Heat the oil in a saucepan, add the onions and cook until slightly browned. Add the garlic and tomatoes, and stir for a minute. Add the chili powder, turmeric, cumin seeds (ground cumin could be substituted, btw) and salt to taste and stir. If necessary, add a tablespoon or two of water to prevent the mixture from sticking to the bottom of the pan and burning. Stir until the oil separates out.

Now, add the meat and the water. Put the lid on and leave it cook on a moderately low heat for 30-40 minutes or until the meat is 80% cooked. Add the spinach and continue cooking, covered, for 12-15 minutes, or until the meat is good and tender.

Remove the lid and simmer for a further 10-15 (or more, in my case) minutes or until excess liquid has evaporated and the oil separates out. If you haven't already added the chillies and ginger, garnish the dish with them, and serve.

This curry freezes well, btw, according to the book.

Serve with any kind of rice, nan, roti etc.

Serves 4-5.

Ellen

On Jun 29, 2012, at 2:47 PM, Ellen Rawson wrote:

> It worked well, so I could post it if people want.

Yes! Please! WANT!

--- On Thu, 6/21/12, Donna Scanlon <scanlon.donna@gmail.com> wrote:

>
> Cooking Light is one of my favorite magazines! Eating Well
> (http://www.eatingwell.com) is, too.  I have print
> subscriptions, but
> the websites have lots of good stuff on them. Also, for the
> kitchen-challenged, there are fairly easy recipes. If it's
> okay, I
> could post a few links to some particularly good ones.

I don't know the latter one; it may have started after I left the US. I used to subscribe to Cooking Light in the US. Here in the UK, I would buy it at Borders (I used Borders to buy imported US magazines :) until they went out of business in the UK -- a good year before they died in the US. I wanted to subscribe, but it's rather expensive. You can't go directly through them, as you do with many American magazines, but you have to go through an agency. It's something like £55 a year -- not even $55! Ouch! Hence, I use the website. :(

> I think I made that chili!  I liked it, because I love
> pasta, but I'm
> not sure Stephen and Lucy were impressed.

Ian likes it. It's a favourite around here.

So, on curry. Last Saturday, I made a Pakistani chicken and spinach dish. The recipe is from a book I've had for a few years, Curry, which has different chapters on different locations -- and with different authors. The Pakistan chapter is by Mahmood Akbar. I modified the recipe a lot, as it's for lamb and spinach, and I substituted chicken. (That was the first modification.) It worked well, so I could post it if people want. I didn't serve it with rice. Instead, I made a potato and spinach bake from the book Healthy Indian Cooking by Shehzad Husain, a book I picked up for 50p at a boot sale last year. I've made a few dishes from it.

Tomorrow, I'm going to try a chicken katsu curry recipe, allegedly a healthy one, as the coated chicken is baked, not fried. I'll let you know how it turns out.

Ellen

For Immediate Release                            
June 27, 2012

Contact: Xhulio Uruci, Student Immigrant Movement                      
Phone: (617) 943-1192                                            
Email: xhulio.uruci001@gmail.com    

Contact: Monique Nguyen, MataHari: Eye of the Day
Phone: (617) 329-1783  
Email: monique@eyeoftheday.org

The heavy rainfall was not an impediment for pro-immigrant groups to rally and demand an answer from Governor Patrick in regards to the anti-immigrant amendments proposed in the 2013 state budget. 
On June 25th Monday morning, thirty immigrant leaders and allies under the campaign "Hungry for Justice" held a delegation and stayed for a sit-in in Governor Patrick's office. During the delegation, "Hungry for Justice" coalition members revealed their plan to hold an all day sit-in on Tuesday the 26th, which would escalate to an indefinite Hunger Strike on Wednesday the 27th until Governor Patrick promised to veto anti-immigrant amendments. They also planned to send delegations to the Governor's office and hold solidarity vigils outside the State House throughout the week.

During the sit-in, Governor Patrick visited the young immigrant activists in the hallway of his office. They informed the Governor that 10 women will hold a hunger strike in his office if a clear response was not given regarding the anti-immigrant amendments. Erika Perez, an undocumented student, shared with Governor Patrick the challenges she faces living in Massachusetts. Governor Patrick responded,  "I'm on your side. I've said that a million times... I've been as clear as possible not just with you but with the legislature that if they come to me, its over. "

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

On 6/21/2012 5:28 AM, Jette Goldie wrote:
> On 21/06/2012 01:56, Jenny Tait wrote:
>> On 6/20/2012 2:31 AM, Jette Goldie wrote
>>>
>>> Of course they were more attracted to the homes of people who drew their
>>> attention - mentioning them by name, wearing green, etc.
>>>
>>
>> Wearing green you say. I guess I know what my cats see that I don't.
>> About 90 percent of my wardrobe is green.
>>
>>
>
> my mother was quite supersticious and held that green was an 'unlucky'
> colour - especially for children. I - aged 5 - complained that green
> was my favourite colour and mum would never let me wear it.
>
> That was until I came in one day and announced that I had met 'the Queen
> of the Fairies" in the lane behind our house - and then went on to
> describe not Disney's Tinkerbell, or the cutesy Victorian style fairies,
> but quite clearly the traditional Sidhe - tall, slender, riding horses,
> etc.
>
> 1) I shouldn't have known about *these* "Faeries" because no one had
> told me those stories and there were no books in the house that would
> have described them.
> 2) there was no lane behind our house - our garden backed onto the
> garden of the house on the next street.
>
> Mum went very pale as I described this, then Gran laughed and said
> "might as well let her wear green - seems she's already got *their*
> attention anyway."
>

That is incredibly awesome!


--
Jen
___________
"You cheated."
"Pirate."

--- On Thu, 6/21/12, Randall M. <randall.m@gmail.com> wrote:


Whatever happened to the Beetle?

***

Oh, we have them. They're just bigger than the Up (Fox and Lupo) and the Polo. Beetles are more like a VW Golf in terms of size, I think.

Ellen

> Randall asked:
> > Whatever happened to the Beetle?

Everett replied:
> Monsanto.
>
> Bug spray.

I was going to suggest that an invasive predator species was introduced that eradicated the Beetle and took over the environment, but I couldn't think of another foreign car make/model that fit that description.

I think my attempt to become bilingual has not only been disappointing in terms of my Spanish fluency - now the part of my brain that housed my English language skills is so confused, I can't clearly communicate even in my native tongue.

- Kel

On Thu, Jun 21, 2012 at 6:42 PM, Randall M. <randall.m@gmail.com> wrote:
> Whatever happened to the Beetle?

Monsanto.

Bug spray.


--
Cheers,
    Everett

everett@everettawarren.com
ellyssian@gmail.com
everettawarren.com

Whatever happened to the Beetle?

Randall

Ellen:
> But tonight is leftover Cincinnati-style chili, and the pasta is boiling. I use a Cooking Light recipe with turkey mince (ground turkey, as I can't digest beef), and, despite the number of ingredients in it, nobody should be intimidated. It's easy and tastes great.

Cooking Light is one of my favorite magazines! Eating Well
(http://www.eatingwell.com) is, too. I have print subscriptions, but
the websites have lots of good stuff on them. Also, for the
kitchen-challenged, there are fairly easy recipes. If it's okay, I
could post a few links to some particularly good ones.

I think I made that chili! I liked it, because I love pasta, but I'm
not sure Stephen and Lucy were impressed. I've made up a really good
and easy chili recipe using stew meat cut into littler pieces, because
I'm paranoid about ground beef and for some reason, I can't stand the
smell of cooking ground turkey. That I serve with brown rice. I
haven't made cornbread in a while because I couldn't keep mealy moths
out of the cornmeal, but I think I have that licked. I'm using
half-gallon canning jars and throwing in some by leaves. Anything left
in the package goes in the downstairs freezer until I need it.

Tonight is black beans and quinoa. Usually, I try out a recipe before
I muck with it, but I'm adapting this one from the start. It's here:
http://allrecipes.com/recipe/quinoa-and-black-beans/# . I'm going to
use 1 can of black beans instead of 2 and add a can of diced fire
roasted tomatoes with garlic.

Bon Appetit!
Donna

Donna
--
* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *
You can call yourself whatever you want; it's what you do that matters.

--- On Thu, 6/21/12, Bernard Peek <bap@shrdlu.com> wrote:

>
> The word curry describes a vast range of dishes and every
> time I cook one it's different. I've got all of the usual
> Indian spices to hand but there are curries from other parts
> of Asia too. Thai curry, Indonesian curry - there's a vast
> number.

True -- and the curries from the Pacific zone (for lack of a brain to thikn of a better word) are quite yummy as well.

And about substitutions for rice, yes, indeed, but I'm personally not thrilled with chips (fries) instead, which I have seen in a few pubs here and there. Dipping my chips into curry sauce, yes. Eating my curry on top of chips, no. I know, I'm picky. :)

There are some lovely Nepalese curries that can be stuffed into rotis or naans. Yum. (I'm the crazy American who started feeling homesick for Boulder when I first ate at a fantastic Nepalese restaurant in Winchester, Hampshire, near where I used to work. Boulder has a decent sized Nepali population :)

Ellen

On 21/06/12 18:33, Sibyl Smirl wrote:
Start by heating the oil, fry your onions (some curries call for a lot

>> of onions, others just a little) and adding the spices, then brown the
>> meat - not pre-cooked left over meat - raw meat. Beef, chicken, lamb -
>> I favour lamb, myself. Curry is a stew and the meat should be cooked
>> with the spices, simmered gently for a while - sometimes even left
>> overnight to cool and then re-heated next day so that the spices infuse
>> the meat. I cannot imagine a curry made with canned condensed soup.
>> <shudder>
>
> Every one is different, really. I'd rather make a gravy or white
> sauce from the beginning, myself, but a lot of Americans _do_ use
> canned soup for gravy or white sauce to make it easier, and Laurie
> wanted "simple". Your way is nice if you're using fresh meat for the
> meat, but again, I described "simplest" and said you could go on from
> there as you liked, if you like the curry flavor and want to get more
> authentic, either British authentic, Scottish authentic, or India
> authentic. Mine was American "get a cheap supper in a hurry, that
> tastes good" authentic.
>
> But it's not a casserole, it's not all mixed and cooked together, any
> more than canned spaghetti that's already saturated with its sauce is
> "spaghetti". The canned spaghetti is the "spaghetti casserole". You
> could better call it "stew on top of rice" (which is also possible for
> a supper, but if the rice is cooked _in_ the stew, that's all stew.)
>
>

The word curry describes a vast range of dishes and every time I cook
one it's different. I've got all of the usual Indian spices to hand but
there are curries from other parts of Asia too. Thai curry, Indonesian
curry - there's a vast number.

The rice accompaniment is not a given either. In large parts of India
they use various sorts of bread to soak up the cooking juices. Meat
isn't compulsory either, a curry is a great way to make relatively bland
vegetables more interesting. Sweet-potato and chickpea curry is one of
my favourites.


--
Bernard Peek
bap@shrdlu.com

My niece currently is living and working in Kolkata and is enjoying the local cuisine, along with going through the street markets and buying her own ingredients to cook. I could ask her for some easy recipes. (She's really been enjoying the fresh mangoes recently!)

Ellen, who made lots of golden greengage chutney last summer since she had a bumper crop and probably should make more curries now to use it up before the new crop comes in. But tonight is leftover Cincinnati-style chili, and the pasta is boiling. I use a Cooking Light recipe with turkey mince (ground turkey, as I can't digest beef), and, despite the number of ingredients in it, nobody should be intimidated. It's easy and tastes great.
http://www.myrecipes.com/recipe/cincinnati-turkey-chili-10000001918482/

And, yes, I serve it with cornbread. Here in Britain, I buy my cornmeal at a nearby South African shop, as it can be a challenge to find that product in a general supermarket here.

>> Maryann said:
>> How do you use yogurt (or yoghhhurt in England, or yogurrrt
>> in Scotland) in a sauce without having it separate, short of
>> not having it boil, which is hard to avoid?

> Ellen said:
>First off, are you using plain, as in Greek-style, yoghurt?
>
>Most Indian-style recipes call for yoghurt or yogurt, but avoid processed American-style yogurts. Use plain Greek-style instead. And you have to stir it continuously until it boils.


It seems like I have seen something on the container of Greek (strained) plain yogurt that says it could be used for sauces, but I haven't tried it since a disaster with the other yogurt. I'll try it now.

Maryann

--- On Thu, 6/21/12, maryann@kih.net <maryann@kih.net> wrote:

>
> How do you use yogurt (or yoghhhurt in England, or yogurrrt
> in Scotland) in a sauce without having it separate, short of
> not having it boil, which is hard to avoid?

First off, are you using plain, as in Greek-style, yoghurt?

Most Indian-style recipes call for yoghurt or yogurt, but avoid processed American-style yogurts. Use plain Greek-style instead. And you have to stir it continuously until it boils.

Ellen

On 6/21/12 1:22 PM, Ellen Rawson wrote:
>
> --- On Thu, 6/21/12, Jette Goldie <jgoldie247@btinternet.com> wrote:
> I cannot
>> imagine a curry made with canned condensed soup.
>> <shudder>
>
> If dairy is needed, I've some plain yoghurt.

I don't know about "authentic", whether dairy is needed or not, but it
definitely has to be a sauce or stew, to "wopse" the rice in and have
protein and flavor-- which means liquid and thickening. White sauce, of
course, includes dairy, but gravy doesn't necessarily. The canned
"cream of something" "soup" is, of course, a white sauce base with
"something" in it, and it's the basic housewife way of quick-and-easy
white sauce, no risk of lumps. I was never into all the work required
to make either "good" or "authentic" curry, though I have used the
grease from the meat itself to fry the onion and curry powder in, and I
usually make my own "gravy" or "white sauce" with the mix of meat,
onions and curry. I'm sure that yoghurt in it would be great, but it
isn't thickening.

Again, Laurie wanted "easy", so I wrote down "easy", not all the
variations I've ever done, utilizing what I had on hand, whether already
cooked meat or raw. If you use already cooked, of course it isn't
seasoned all through, and the directions are harder with raw.


--

Sibyl Smirl
mailto:polycarpa3@ckt.net
Asperges me, Domine!

--- On Thu, 6/21/12, Jette Goldie <jgoldie247@btinternet.com> wrote:


>
> That was until I came in one day and announced that I had
> met 'the Queen of the Fairies" in the lane behind our house
> - and then went on to describe not Disney's Tinkerbell, or
> the cutesy Victorian style fairies, but quite clearly the
> traditional Sidhe - tall, slender, riding horses, etc.

That's all you're telling us? I want to hear more of this story!!! Please tell more -- whatever you remember.

I think you could turn this childhold experience into a full-fledged tale. It sounds fascinating!

Ellen

--- On Thu, 6/21/12, Wayne Morrison <tewok@storm-monkeys.com> wrote:

>
> Ah, you caught me out.  It is my secret desire to be an
> inoffensive little
> VW, welcome in all the corners of the world.

No, they're the biggest VW sold -- hulking SUVs! :)

If you want to be an inoffensive little VW, that's an Up. The Up replaced Fox which replaced the Lupo which was brought in because they needed a new name for a smaller Polo. :)

http://www.whatcar.com/car-reviews/volkswagen/up-hatchback/summary/25975-5
Ellen

> Jette said:
>  I cannot
>> imagine a curry made with canned condensed soup. 
>> <shudder>

>Ellen said:
>If dairy is needed, I've some plain yoghurt.


How do you use yogurt (or yoghhhurt in England, or yogurrrt in Scotland) in a sauce without having it separate, short of not having it boil, which is hard to avoid?

Maryann

--- On Thu, 6/21/12, Ellen Rawson <silme13@yahoo.com> wrote:


>
> If dairy is needed, I've some plain yoghurt.

Oops, sorry. I just woke up from a nap after work.

I meant to say that I've not used dairy when I've made curries. I use plain yoghurt instead -- Greek-style yoghurt.

Or even yogurt in the US. :)

Ellen

--- On Thu, 6/21/12, Jette Goldie <jgoldie247@btinternet.com> wrote:
  I cannot
> imagine a curry made with canned condensed soup. 
> <shudder>

If dairy is needed, I've some plain yoghurt.

Ellen

On 6/21/12 12:13 PM, Grey Malkin wrote:
> <snippage of Sybil's recipe>
>> You can get very elaborate from there, but that's the basic idea.
>
> That...does not actually sound very basic to me. Not only do I not
> know how to cook curry, I don't know how to cook, period. Oh, sure, I
> can make things from boxes and cans, but.... *shrug*

Simplest:
You can chop onions and fry them in enough oil to just cover the bottom
of the pan, until they're transparent, right?

Add curry powder (store bought, not "mix your own") to the frying onions.

Add the canned cream soup, with not as much liquid as the can calls for
adding.

Add the cooked meat.

When it's all just boiling, it's ready.

Cook the rice (first, actually, because it takes longer) following the
directions on the package)

Cover a plate with cooked rice, put the finished curry on top of the rice.

Set a bowl of peanuts and a bowl of raisins on the table.

I didn't even _try_ to tell you how to make white sauce or gravy!


--

Sibyl Smirl
mailto:polycarpa3@ckt.net
Asperges me, Domine!

>>> Sibyl said:
>>> It's easy enough to make an amateur American curry, I used to do it
>>> all the time when I was the cooking half of a young couple and broke.
>>> Authentic cooks mix their own curry powder seasoning, and every one is
>>> a little bit different, but you can buy just "curry powder" on the
>>> spice rack at the store. The brands vary enormously in hotness, so
>>> it's best for a beginner to start with just a little, like a teaspoon,
>>> and then judge if you want more and hotter for the next time (it needs
>>> to be cooked at the beginning, so you can't really "add more to taste"
>>> at the end).
>>>
>>> The way I do it is to chop an onion, maybe with garlic, and fry it in
>>> a little oil with the curry powder, then make a "white" sauce or gravy
>>> beginning with that oil. For super-simple, add a can of condensed
>>> mushroom or cream of chicken soup, with a little liquid, probably
>>> water. Then add whatever meat you're using-- chopped leftover
>>> chicken, canned tuna, whatever. When it's about the right thickness,
>>> serve over cooked rice, like spaghetti sauce on spaghetti. There
>>> should be a "sambal", served separately (fancy banquets may have a
>>> dozen sambals, all in separate dishes so one can have one's choice) to
>>> sprinkle on the top by the eater at serving. They might be such as
>>> raisins, sliced bananas, chopped onions, peanuts, crumbled crisp
>>> bacon, snipped chives or green onions, on and on.
>>>
>>> You can get very elaborate from there, but that's the basic idea.
>>>
>>>
>>>
>>
>> Huh?
>>
>> Start by heating the oil, fry your onions (some curries call for a lot
>> of onions, others just a little) and adding the spices, then brown the
>> meat - not pre-cooked left over meat - raw meat. Beef, chicken, lamb -
>> I favour lamb, myself. Curry is a stew and the meat should be cooked
>> with the spices, simmered gently for a while - sometimes even left
>> overnight to cool and then re-heated next day so that the spices infuse
>> the meat. I cannot imagine a curry made with canned condensed soup.
>> <shudder>
>
>Every one is different, really. I'd rather make a gravy or white sauce
>from the beginning, myself, but a lot of Americans _do_ use canned soup
>for gravy or white sauce to make it easier, and Laurie wanted "simple".
> Your way is nice if you're using fresh meat for the meat, but again, I
>described "simplest" and said you could go on from there as you liked,
>if you like the curry flavor and want to get more authentic, either
>British authentic, Scottish authentic, or India authentic. Mine was
>American "get a cheap supper in a hurry, that tastes good" authentic.
>
>But it's not a casserole, it's not all mixed and cooked together, any
>more than canned spaghetti that's already saturated with its sauce is
>"spaghetti". The canned spaghetti is the "spaghetti casserole". You
>could better call it "stew on top of rice" (which is also possible for a
>supper, but if the rice is cooked _in_ the stew, that's all stew.)


Don't get me wrong, I have cooked and eaten plenty of cheap slop in my day, but I wouldn't post the recipe as advice on how to cook curry.

Maryann

>>> It's easy enough to make an amateur American curry, I used to do it all
>>> the time when I was the cooking half of a young couple and broke.
>>> Authentic cooks mix their own curry powder seasoning, and every one is a
>>> little bit different, but you can buy just "curry powder" on the spice
>>> rack at the store. The brands vary enormously in hotness, so it's best
>>> for a beginner to start with just a little, like a teaspoon, and then
>>> judge if you want more and hotter for the next time (it needs to be
>>> cooked at the beginning, so you can't really "add more to taste" at the
>>> end).
>>>
>>> The way I do it is to chop an onion, maybe with garlic, and fry it in a
>>> little oil with the curry powder, then make a "white" sauce or gravy
>>> beginning with that oil. For super-simple, add a can of condensed
>>> mushroom or cream of chicken soup, with a little liquid, probably water.
>>> Then add whatever meat you're using-- chopped leftover chicken, canned
>>> tuna, whatever. When it's about the right thickness, serve over cooked
>>> rice, like spaghetti sauce on spaghetti. There should be a "sambal",
>>> served separately (fancy banquets may have a dozen sambals, all in
>>> separate dishes so one can have one's choice) to sprinkle on the top by
>>> the eater at serving. They might be such as raisins, sliced bananas,
>>> chopped onions, peanuts, crumbled crisp bacon, snipped chives or green
>>> onions, on and on.

>> Maryann said:
>> So basically, tuna casserole with curry.

>Jette said:
>NOOOOOOOOOOOOOOOOOOOOOOOOOOO!
>
>THAT'S NOT CURRY!


"Can it be curry?", indeed.

Maryann

On 6/21/12 12:07 PM, Jette Goldie wrote:
> On 21/06/2012 17:50, Sibyl Smirl wrote:
>> On 6/21/12 7:50 AM, Grey Malkin wrote:
>>>>> Something else I need to learn to cook, then?
>>>>
>>>> You could do at that. But don't worry -- they don't have to be
>>>> complicated.
>>>
>>> Oh, good. I don't like complicated....
>>
>> It's easy enough to make an amateur American curry, I used to do it
>> all the time when I was the cooking half of a young couple and broke.
>> Authentic cooks mix their own curry powder seasoning, and every one is
>> a little bit different, but you can buy just "curry powder" on the
>> spice rack at the store. The brands vary enormously in hotness, so
>> it's best for a beginner to start with just a little, like a teaspoon,
>> and then judge if you want more and hotter for the next time (it needs
>> to be cooked at the beginning, so you can't really "add more to taste"
>> at the end).
>>
>> The way I do it is to chop an onion, maybe with garlic, and fry it in
>> a little oil with the curry powder, then make a "white" sauce or gravy
>> beginning with that oil. For super-simple, add a can of condensed
>> mushroom or cream of chicken soup, with a little liquid, probably
>> water. Then add whatever meat you're using-- chopped leftover
>> chicken, canned tuna, whatever. When it's about the right thickness,
>> serve over cooked rice, like spaghetti sauce on spaghetti. There
>> should be a "sambal", served separately (fancy banquets may have a
>> dozen sambals, all in separate dishes so one can have one's choice) to
>> sprinkle on the top by the eater at serving. They might be such as
>> raisins, sliced bananas, chopped onions, peanuts, crumbled crisp
>> bacon, snipped chives or green onions, on and on.
>>
>> You can get very elaborate from there, but that's the basic idea.
>>
>>
>>
>
> Huh?
>
> Start by heating the oil, fry your onions (some curries call for a lot
> of onions, others just a little) and adding the spices, then brown the
> meat - not pre-cooked left over meat - raw meat. Beef, chicken, lamb -
> I favour lamb, myself. Curry is a stew and the meat should be cooked
> with the spices, simmered gently for a while - sometimes even left
> overnight to cool and then re-heated next day so that the spices infuse
> the meat. I cannot imagine a curry made with canned condensed soup.
> <shudder>

Every one is different, really. I'd rather make a gravy or white sauce
from the beginning, myself, but a lot of Americans _do_ use canned soup
for gravy or white sauce to make it easier, and Laurie wanted "simple".
Your way is nice if you're using fresh meat for the meat, but again, I
described "simplest" and said you could go on from there as you liked,
if you like the curry flavor and want to get more authentic, either
British authentic, Scottish authentic, or India authentic. Mine was
American "get a cheap supper in a hurry, that tastes good" authentic.

But it's not a casserole, it's not all mixed and cooked together, any
more than canned spaghetti that's already saturated with its sauce is
"spaghetti". The canned spaghetti is the "spaghetti casserole". You
could better call it "stew on top of rice" (which is also possible for a
supper, but if the rice is cooked _in_ the stew, that's all stew.)


--

Sibyl Smirl
mailto:polycarpa3@ckt.net
Asperges me, Domine!

<snippage of Sybil's recipe>
> You can get very elaborate from there, but that's the basic idea.

That...does not actually sound very basic to me. Not only do I not
know how to cook curry, I don't know how to cook, period. Oh, sure, I
can make things from boxes and cans, but.... *shrug*

Laurie

On 21/06/2012 18:06, maryann@kih.net wrote:
>> Sibyl said:
>> It's easy enough to make an amateur American curry, I used to do it all
>> the time when I was the cooking half of a young couple and broke.
>> Authentic cooks mix their own curry powder seasoning, and every one is a
>> little bit different, but you can buy just "curry powder" on the spice
>> rack at the store. The brands vary enormously in hotness, so it's best
>> for a beginner to start with just a little, like a teaspoon, and then
>> judge if you want more and hotter for the next time (it needs to be
>> cooked at the beginning, so you can't really "add more to taste" at the
>> end).
>>
>> The way I do it is to chop an onion, maybe with garlic, and fry it in a
>> little oil with the curry powder, then make a "white" sauce or gravy
>> beginning with that oil. For super-simple, add a can of condensed
>> mushroom or cream of chicken soup, with a little liquid, probably water.
>> Then add whatever meat you're using-- chopped leftover chicken, canned
>> tuna, whatever. When it's about the right thickness, serve over cooked
>> rice, like spaghetti sauce on spaghetti. There should be a "sambal",
>> served separately (fancy banquets may have a dozen sambals, all in
>> separate dishes so one can have one's choice) to sprinkle on the top by
>> the eater at serving. They might be such as raisins, sliced bananas,
>> chopped onions, peanuts, crumbled crisp bacon, snipped chives or green
>> onions, on and on.
>
> So basically, tuna casserole with curry.
>
> Maryann
>


NOOOOOOOOOOOOOOOOOOOOOOOOOOO!

THAT'S NOT CURRY!



--
Jette Goldie
jette.goldie@gmail.com

On 21/06/2012 17:50, Sibyl Smirl wrote:
> On 6/21/12 7:50 AM, Grey Malkin wrote:
>>>> Something else I need to learn to cook, then?
>>>
>>> You could do at that. But don't worry -- they don't have to be
>>> complicated.
>>
>> Oh, good. I don't like complicated....
>
> It's easy enough to make an amateur American curry, I used to do it
> all the time when I was the cooking half of a young couple and broke.
> Authentic cooks mix their own curry powder seasoning, and every one is
> a little bit different, but you can buy just "curry powder" on the
> spice rack at the store. The brands vary enormously in hotness, so
> it's best for a beginner to start with just a little, like a teaspoon,
> and then judge if you want more and hotter for the next time (it needs
> to be cooked at the beginning, so you can't really "add more to taste"
> at the end).
>
> The way I do it is to chop an onion, maybe with garlic, and fry it in
> a little oil with the curry powder, then make a "white" sauce or gravy
> beginning with that oil. For super-simple, add a can of condensed
> mushroom or cream of chicken soup, with a little liquid, probably
> water. Then add whatever meat you're using-- chopped leftover
> chicken, canned tuna, whatever. When it's about the right thickness,
> serve over cooked rice, like spaghetti sauce on spaghetti. There
> should be a "sambal", served separately (fancy banquets may have a
> dozen sambals, all in separate dishes so one can have one's choice) to
> sprinkle on the top by the eater at serving. They might be such as
> raisins, sliced bananas, chopped onions, peanuts, crumbled crisp
> bacon, snipped chives or green onions, on and on.
>
> You can get very elaborate from there, but that's the basic idea.
>
>
>

Huh?

Start by heating the oil, fry your onions (some curries call for a lot
of onions, others just a little) and adding the spices, then brown the
meat - not pre-cooked left over meat - raw meat. Beef, chicken, lamb -
I favour lamb, myself. Curry is a stew and the meat should be cooked
with the spices, simmered gently for a while - sometimes even left
overnight to cool and then re-heated next day so that the spices infuse
the meat. I cannot imagine a curry made with canned condensed soup.
<shudder>



--
Jette Goldie
jette.goldie@gmail.com

>Sibyl said:
>It's easy enough to make an amateur American curry, I used to do it all
>the time when I was the cooking half of a young couple and broke.
>Authentic cooks mix their own curry powder seasoning, and every one is a
>little bit different, but you can buy just "curry powder" on the spice
>rack at the store. The brands vary enormously in hotness, so it's best
>for a beginner to start with just a little, like a teaspoon, and then
>judge if you want more and hotter for the next time (it needs to be
>cooked at the beginning, so you can't really "add more to taste" at the
>end).
>
>The way I do it is to chop an onion, maybe with garlic, and fry it in a
>little oil with the curry powder, then make a "white" sauce or gravy
>beginning with that oil. For super-simple, add a can of condensed
>mushroom or cream of chicken soup, with a little liquid, probably water.
> Then add whatever meat you're using-- chopped leftover chicken, canned
>tuna, whatever. When it's about the right thickness, serve over cooked
>rice, like spaghetti sauce on spaghetti. There should be a "sambal",
>served separately (fancy banquets may have a dozen sambals, all in
>separate dishes so one can have one's choice) to sprinkle on the top by
>the eater at serving. They might be such as raisins, sliced bananas,
>chopped onions, peanuts, crumbled crisp bacon, snipped chives or green
>onions, on and on.


So basically, tuna casserole with curry.

Maryann

On 6/21/12 7:50 AM, Grey Malkin wrote:
>>> Something else I need to learn to cook, then?
>>
>> You could do at that. But don't worry -- they don't have to be complicated.
>
> Oh, good. I don't like complicated....

It's easy enough to make an amateur American curry, I used to do it all
the time when I was the cooking half of a young couple and broke.
Authentic cooks mix their own curry powder seasoning, and every one is a
little bit different, but you can buy just "curry powder" on the spice
rack at the store. The brands vary enormously in hotness, so it's best
for a beginner to start with just a little, like a teaspoon, and then
judge if you want more and hotter for the next time (it needs to be
cooked at the beginning, so you can't really "add more to taste" at the
end).

The way I do it is to chop an onion, maybe with garlic, and fry it in a
little oil with the curry powder, then make a "white" sauce or gravy
beginning with that oil. For super-simple, add a can of condensed
mushroom or cream of chicken soup, with a little liquid, probably water.
Then add whatever meat you're using-- chopped leftover chicken, canned
tuna, whatever. When it's about the right thickness, serve over cooked
rice, like spaghetti sauce on spaghetti. There should be a "sambal",
served separately (fancy banquets may have a dozen sambals, all in
separate dishes so one can have one's choice) to sprinkle on the top by
the eater at serving. They might be such as raisins, sliced bananas,
chopped onions, peanuts, crumbled crisp bacon, snipped chives or green
onions, on and on.

You can get very elaborate from there, but that's the basic idea.



--

Sibyl Smirl
mailto:polycarpa3@ckt.net
Asperges me, Domine!

jgoldie247@btinternet.com said:
> At first glance you might think it a nonsense word - but it's a Glasgow
> pronounciation of "tuareg". In other words, a racist insult along the
> lines of "thieving arab" (anothe popular one when I was young but no
> longer acceptable).

That first wasn't an insult I've ever heard. Too bad it hasn't gone the way
of the second and become unacceptable as well.

Wayne

grymalkyn@gmail.com said:
> I thought we only needed to have good chocolate on hand for your
> visits, Wayne.

Oh, I'm not *that* demanding. Having it easily available does help keep me
from wandering around sniffing out the chocostash.

Wayne

> Ah, you caught me out.  It is my secret desire to be an inoffensive little
> VW, welcome in all the corners of the world.

*snork*

Laurie

grymalkyn@gmail.com said:
>>> When I am away from home, I prefer to be a touareg.
>> are they not the nomadic Arabs of the Sahara? =A0;-)
>
> I thought that was a newish car from...Volkswagen, maybe?

Ah, you caught me out. It is my secret desire to be an inoffensive little
VW, welcome in all the corners of the world.

Wayne

> It's something that *everyone* needs to learn to cook -- just on the off
> chance that I (in my all-encompassing humility) might come for a visit.

I thought we only needed to have good chocolate on hand for your visits, Wayne.

Laurie

On 21/06/2012 14:55, Wayne Morrison wrote:
> jgoldie247@btinternet.com said:
>>> When I am away from home, I prefer to be a touareg.
>> are they not the nomadic Arabs of the Sahara? ;-)
> Yes, they are tourists. Or travellers. Or visitors.
>
>
>
> In my vast, incredibly extensive knowledge of Everything, I only first
> learned the word Tuareg a few years ago from the movie "Sahara". It's
> widely mocked, but it was piles o' fun and had a great soundtrack. We
> still watch it fairly regularly.
>
> Wayne
>

There was a popular insult (still is, I suppose) in Glasgow when I was a
child.

"Toe-rag".

At first glance you might think it a nonsense word - but it's a Glasgow
pronounciation of "tuareg". In other words, a racist insult along the
lines of "thieving arab" (anothe popular one when I was young but no
longer acceptable).



--
Jette Goldie
jette.goldie@gmail.com

grymalkyn@gmail.com said:
>>> Standard British fare these days, a good curry.
>>
>> Best curries I've ever had have been in Scotland.
>
> Something else I need to learn to cook, then?

It's something that *everyone* needs to learn to cook -- just on the off
chance that I (in my all-encompassing humility) might come for a visit.

Wayne

jgoldie247@btinternet.com said:
>> When I am away from home, I prefer to be a touareg.
>
> are they not the nomadic Arabs of the Sahara? ;-)

Yes, they are tourists. Or travellers. Or visitors.



In my vast, incredibly extensive knowledge of Everything, I only first
learned the word Tuareg a few years ago from the movie "Sahara". It's
widely mocked, but it was piles o' fun and had a great soundtrack. We
still watch it fairly regularly.

Wayne

piratejenny@verizon.net said:
> What I recall are things that would keep them out (horseshoe over the
> door, etc.). It doesn't really make sense that they couldn't come in
> uninvited or there wouldn't be all those stories of changelings or all
> those ways to placate them.

Several people have said something to this effect. I guess I was just
conflating the "uninvited vampires can't cross threshold" idea with the
fae coming as visitors*. There's probably one minority fae somewhere
that requires an invitation and that's what I'm remembering.

Thanks everyone for the the help.

Wayne

* Or tourists. All depends on how they act.

--- On Thu, 6/21/12, Grey Malkin <grymalkyn@gmail.com> wrote:


> I thought that was a newish car from...Volkswagen, maybe?
>
Yep. Big, expensive SUV from Volkswagen. My VW Lupo is dwarved by it. :)
http://www.volkswagen.co.uk/new/touareg-nf/home

Ellen

>> Something else I need to learn to cook, then?
>
> You could do at that. But don't worry -- they don't have to be complicated.

Oh, good. I don't like complicated....

Laurie

--- On Thu, 6/21/12, Grey Malkin <grymalkyn@gmail.com> wrote:

> From: Grey Malkin <grymalkyn@gmail.com>
> Subject: Re: Can it be?
> To: tamson-house@googlegroups.com
> Date: Thursday, June 21, 2012, 11:28 AM
> >> Standard British fare these
> days, a good curry.
> >
> > Best curries I've ever had have been in Scotland.
>
> Something else I need to learn to cook, then?

You could do at that. But don't worry -- they don't have to be complicated.

Ellen, who's now thinking about maybe cooking some sort of Indian dish this weekend...Maybe something with chicken and spinach... The weird thing is that as a child, I disliked spinach; however, as an adult, I love saag. :)

--
You received this message because you are subscribed to the Google Groups "real estate Macungie PA" group.
To post to this group, send email to real-estate-macungie-pa@googlegroups.com.
To unsubscribe from this group, send email to real-estate-macungie-pa+unsubscribe@googlegroups.com.
For more options, visit this group at http://groups.google.com/group/real-estate-macungie-pa?hl=en.

Wayne:

>> When I am away from home, I prefer to be a touareg.

Jette:

> are they not the nomadic Arabs of the Sahara?  ;-)

I thought that was a newish car from...Volkswagen, maybe?

Laurie

>> Standard British fare these days, a good curry.
>
> Best curries I've ever had have been in Scotland.

Something else I need to learn to cook, then?

Laurie

On 21/06/2012 01:56, Jenny Tait wrote:
> On 6/20/2012 2:31 AM, Jette Goldie wrote
>>
>> Of course they were more attracted to the homes of people who drew their
>> attention - mentioning them by name, wearing green, etc.
>>
>
> Wearing green you say. I guess I know what my cats see that I don't.
> About 90 percent of my wardrobe is green.
>
>

my mother was quite supersticious and held that green was an 'unlucky'
colour - especially for children. I - aged 5 - complained that green
was my favourite colour and mum would never let me wear it.

That was until I came in one day and announced that I had met 'the Queen
of the Fairies" in the lane behind our house - and then went on to
describe not Disney's Tinkerbell, or the cutesy Victorian style fairies,
but quite clearly the traditional Sidhe - tall, slender, riding horses, etc.

1) I shouldn't have known about *these* "Faeries" because no one had
told me those stories and there were no books in the house that would
have described them.
2) there was no lane behind our house - our garden backed onto the
garden of the house on the next street.

Mum went very pale as I described this, then Gran laughed and said
"might as well let her wear green - seems she's already got *their*
attention anyway."



--
Jette Goldie
jette.goldie@gmail.com