Comments on: A (Curry) Night to Remember http://abstractgourmet.com/2007/02/a-curry-night-to-remember/?utm_source=rss&utm_medium=rss&utm_campaign=a-curry-night-to-remember Home cooked goodness Wed, 16 May 2012 16:55:01 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: A Filipino BBQ | Abstract Gourmet http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-23803 A Filipino BBQ | Abstract Gourmet Wed, 04 Feb 2009 06:56:48 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-23803 [...] dishes were being served up, aside from a scorching batch of Bicol Express she’d made at a curry night that now seems like eons [...] [...] dishes were being served up, aside from a scorching batch of Bicol Express she’d made at a curry night that now seems like eons [...]

]]> By: Linda http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-8716 Linda Tue, 17 Apr 2007 04:28:48 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-8716 Asafoetida - no prizes for guessing why the word "foetid" lurks in there. It stank out my kitchen drawer, despite being contained within 2 allegedly airtight containers. I'm going to stick with garlic in future! Be warned. Asafoetida – no prizes for guessing why the word “foetid” lurks in there. It stank out my kitchen drawer, despite being contained within 2 allegedly
airtight containers. I’m going to stick with garlic in future! Be warned.

]]> By: Matt http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6840 Matt Thu, 22 Feb 2007 08:18:54 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6840 Thanks Marilyn :) Hey Maria ! That reminds me of a funny story back when I had no idea what spices were used for. I ended up putting a whole bunch of Chinese 5 Spice into a stir fry because I thought it seemed like a good thing to do.... It wasn't. The curry is indeed a great style of dish that evolves and changes everywhere you go... my latest concoction was curried duck sausages... which were significantly cheaper than actual duck... but still really tasty :) Thanks Marilyn :)

Hey Maria ! That reminds me of a funny story back when I had no idea what spices were used for. I ended up putting a whole bunch of Chinese 5 Spice into a stir fry because I thought it seemed like a good thing to do…. It wasn’t.

The curry is indeed a great style of dish that evolves and changes everywhere you go… my latest concoction was curried duck sausages… which were significantly cheaper than actual duck… but still really tasty :)

]]> By: Maria http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6756 Maria Sun, 18 Feb 2007 02:34:10 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6756 Hey Matt! I love curry...anything with more than five spices is worth a taste. I once had a dinner affair with some close friends called "A Curry Fury." Like you mentioned, it's really interesting how the dish "curry" changes throughout countries. I bet the duck was awesome! Hey Matt! I love curry…anything with more than five spices is worth a taste. I once had a dinner affair with some close friends called “A Curry Fury.” Like you mentioned, it’s really interesting how the dish “curry” changes throughout countries. I bet the duck was awesome!

]]> By: Marilyn http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6748 Marilyn Sat, 17 Feb 2007 07:10:29 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6748 great photos! great photos!

]]> By: Matt http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6724 Matt Fri, 16 Feb 2007 02:18:31 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6724 Cin, I have no idea what you mean about 'gas', as I am a gentleman, and have clearly never expelled any in my life... but I may just start adding a dash of that stuff to EVERYTHING from now on, for unrelated reasons... Neil, ever the thinker... I like your style... the world needs more subversive curry makers... I'll be there with gloves on. Fer, I'd suggest whatever types you like to eat yourself. I personally love Thai red and green curries, which generally are kinda soupy with a lot of coconut milk. The core to most curries is using nice fresh ingredients to create your paste or spice mixture, and then time, the longer the better. I'll see if I can get Sharon to post her recipe soon as I reckon it's a ripper. Shazza, I'm aware of a good number of Sri Lankan curries (although haven't cooked many), and my good friend and resident ethnologist Deb of TheFoodPalate.com is a keen advocate of all things Sri Lankan. I have indeed made a pineapple curry before, which mostly worked, and I've been told by Deb to go and buy a Charmaine Solomon cookbook to get the real deal... So we'll see how it goes :) Cin, I have no idea what you mean about ‘gas’, as I am a gentleman, and have clearly never expelled any in my life… but I may just start adding a dash of that stuff to EVERYTHING from now on, for unrelated reasons…

Neil, ever the thinker… I like your style… the world needs more subversive curry makers… I’ll be there with gloves on.

Fer, I’d suggest whatever types you like to eat yourself. I personally love Thai red and green curries, which generally are kinda soupy with a lot of coconut milk. The core to most curries is using nice fresh ingredients to create your paste or spice mixture, and then time, the longer the better. I’ll see if I can get Sharon to post her recipe soon as I reckon it’s a ripper.

Shazza, I’m aware of a good number of Sri Lankan curries (although haven’t cooked many), and my good friend and resident ethnologist Deb of TheFoodPalate.com is a keen advocate of all things Sri Lankan. I have indeed made a pineapple curry before, which mostly worked, and I’ve been told by Deb to go and buy a Charmaine Solomon cookbook to get the real deal… So we’ll see how it goes :)

]]> By: shazza http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6699 shazza Thu, 15 Feb 2007 07:37:02 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6699 Hey Matt as an aside to your post I can highly reccomend Sri Lankan curry, the nifty buggers curry everthing that has lived animal and vegetable for instance curried pineapple....to die for very spicy and refreshing, curried cashewsmild creamy and errr nutty currie beetroot "interesting"....no but seriously the cusine is excellent unlike Indian or Malaysian, very fresh and spicy not chilli hot, black pepper hot.... regards and happy cusine creating shazza Hey Matt
as an aside to your post I can highly reccomend Sri Lankan curry, the nifty buggers curry everthing that has lived animal and vegetable for instance curried pineapple….to die for very spicy and refreshing, curried cashewsmild creamy and errr nutty currie beetroot “interesting”….no but seriously the cusine is excellent unlike Indian or Malaysian, very fresh and spicy not chilli hot, black pepper hot….

regards and happy cusine creating

shazza

]]> By: Fer http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6695 Fer Thu, 15 Feb 2007 06:01:57 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6695 What a great post!! I love curry. Where would you suggest a good start be into the world of making curry? What a great post!! I love curry. Where would you suggest a good start be into the world of making curry?

]]> By: neil http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6676 neil Wed, 14 Feb 2007 20:44:52 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6676 Sure, I know where you can get iguana. Meet me about 2.00am in front of the zoo. You'll need a balaclava, I'll bring the bolt cutters. Sure, I know where you can get iguana. Meet me about 2.00am in front of the zoo. You’ll need a balaclava, I’ll bring the bolt cutters.

]]> By: cin http://abstractgourmet.com/2007/02/a-curry-night-to-remember/comment-page-1/#comment-6644 cin Wed, 14 Feb 2007 07:00:42 +0000 http://abstractgourmet.com/2007/02/a-curry-night-to-remember/#comment-6644 Ah, Malaysian curries are the BEST! From what I understand, asafoetida is supposed to help you not produce so much of the 'gas' that those Indian curries are likely to create ;) Ah, Malaysian curries are the BEST!

From what I understand, asafoetida is supposed to help you not produce so much of the ‘gas’ that those Indian curries are likely to create ;)

]]>