What are you most excited about doing at the Harry Potter park?
|Eating the food||
|Riding the Hogwarts Journey ride||
|Riding the Dueling Dragons||
|33415 votes in total|
I am running amuck here with the whole curry thing. I went to another store yesterday, still attempting to find the Patek’s Tikka Masala paste. I found the empty place on the shelf for Patek’s Tikka Masala Sauce and an actual bottle of another brand of Tikka Masala Sauce but no paste of any kind.
So, now I am reduced to using the items gathered for me at the Indian market. I’m unsure of the amounts as I have one jar of garlic and ginger paste and another jar of garlic and cilantro paste. I have the coconut milk, the diced tomatoes, the onions, the peppers, my homemade yogurt, and the almonds. I also have some garum masala, paprika, red chili powder and some tumeric. Since neither of these jars listed these spices I’m going to add them myself.
I am comforting myself with looking at various curry recipes and noticing that while they all have commonalities they also have a wide number of variations. So, as long as I produce something somewhere in the neighborhood of any of these recipes I am probably close.
I noted I was supposed to marinate the chicken overnight but since that possibility has already passed I put the chicken into marinade early this morning. By the time I am ready to cook this evening I would think that 2.5 cm dice would have soaked up all the marinade it is going to soak up.
Wish me luck. I’m glad I am not a cook that must follow recipes exactly. All would be lost. I have jasmine rice and naan to serve with the curry, however it comes out.
Lady Hawke, you must please let me know how the curry turns out. I admire you being able to put a recipe together out of what is available… I don’t trust myself to work without a recipe to follow. Was it the US Jamie Oliver site that said you should marinade the chicken? What are you using for the marinade? (I don’t do that in my version.) All the flavours you have sound delicious and fresh.
LEW, it’s good to see you back, and great to hear how much you enjoyed the trip. I hope the “down” feeling doesn’t last too long. I’m sending a Feel Brighter Soon hug! We drove past Bristol on our trip to Wales on Tuesday, and I thought of you. It doesn’t seem like almost a year ago.
Yes, YouTube works in the UK, but sometimes the American links won’t play. I havn’t looked at your links yet, but the name of the group is familiar in some way. I have come across them, but can’t remember where or why…..
Waving hello and sending love to everyone!
Jen, I’m sorry, I completely missed it before….. I think volunteering would be a wonderful idea. It means a lot to you, you’d have a great time with interesting people, and wow, could you impress at a job interview! (It would also demonstrate to future employers how involved and committed you are to the area in which you want to specialise.)
How is your Grandmother getting on?
Yes, ASTI, the Jamie Oliver site said to marinade the chicken overnight. I tasted the jars of garlic and ginger paste and the cilantro and garlic paste. I wasn’t very impressed with those flavors all by themselves. I will try to be confindent that when I add all the spices, chicken, yogurt and coconut milk it will change the character of them entirely. I have also seen mushrooms and green peas added to a lot of curries. That is tempting to me. I think adding mushrooms to anything is a bonus.
Lady Hawke, yes, all the spices and ginger etc with give it a huge boost. Mushrooms are not a personal favourite of mine, but I’ve never eaten them in a curry. If you add them when you’re cooking off the onion and spices, they’ll absorb the flavours.
Hey guys. Yum…all this talk of food is making me hungry. Lady Hawk that chicken recipe sounds delicious. I’ll have to try that. I usually make mine with either an apricot jam or raspberry jam in my marinade among other items. It gives the chicken a sweet flavor. I usually also rapidly boil the leftover marinade for five minutes to kill any bacteria and use it as a sauce to serve with.
Hi, LEW! I’ve only ever used aubergine in moussaka, and then I dice it, rather than layering it. I can see the texture would work well.
Twin2, I’ve never thought to use jam. What else would you include in the recipe to stop it being too sweet? I have improvised with left over marinade in the same way; boiling it intensifies the flavours in it too!
Deanie done :)
I’m not a very adventurous cook, I’ll leave it to you LH, but it sounds yummy :D
I just chopped the chilis very thin. The recipe ASTI gave me called for one red chili. The Jamie Oliver website called for half a red chili and half a green chili. The man at the Indian Market said I needed a handful of these teeny tiny chilis.
I just sliced up about seven of these teeny tiny chilis. The handful I purchased must have been 70 chilis. I suppose I will have to make vinegar pepper sauce with the rest of them.
I just touched my mouth with a cracker I had been holding in my hand. My lips are burning.
Twin2, do you mean when you make curries you add jam to the marinade? When you add jam to a meat marinade does it cause the meat to brown too fast? I know there are a lot of apricot chicken recipes but I thought you added the apricot jam when it was pretty much ready to serve.
Several curry recipes I saw suggested adding fresh mint to the dish just before it is served. I have fresh mint in the garden.
I saw a bunch of different kinds of eggplant yesterday when I was out looking for the Patek sauce. If this curry turns out I’ll have to try an eggplant curry for my DS. He would love it.
While I was out I picked up a bag of zuchini reduced for quick sale. I have turned them into another zuchini lasagna with some sauce I had in the freezer. It is in the oven now.
This time I lined the pan with foil so I can lift the lasagna out and wrap it and freeze for one of those night when I need something that I won’t have to cook.
When we unexpectedly went to the movies last Friday night I pulled a “dinner in a bag” out of the freezer. My mother bought it for me to have on hand for such a situation. It was Orange Chicken. I was fairly certain it would be too sweet unless I helped it out a bit. So, I added some red pepper flakes to give a zing to it to counter the sweetness. It turned out really well but I might have added just a bit of garlic as well.
I don’t know if eggplant goes with one kind of curry more than another, but it’s in my favorite thai green curry. I’m drooling just thinking about it…
The curry went over in a big way with my DS and I. I ended up putting the green peas in it as well as the mushrooms and finished it with the fresh mint.
I also ended up with and enormous pot of it. We have enough for two more meals. I suppose by the time I added the mushrooms and the peas I had increased the bulk of the dish tremendously. So, I added more spices and increased the amount of coconut milk and yogurt I put in as well. So, I have an enormous amount.
I suppose I could freeze the sauce for another time instead of eating it all this weekend. We thought it was good. The peas tasted sweet against the savory part of the dish. It had the kind of heat that makes you perspire and makes your nose run without actually burning your mouth. The coconut milk gave it that special something I don’t think it would have had with just cream. I wonder why the American website called for cream and ASTI’S version called for coconut milk on the same recipe?
LadyHawke – be very careful some of those small chilis can produce a huge kick! One time on of my brother’s popped a couple in his mouth and almost passed out. They were so hot his heart started beating very rapidly. We thought about calling 911 for him except he would not let us call. He kept saying he would be fine in a little bit. He was sweating heavily and was red. Ever since I saw him suffer through that incident I give tiny chilis a LOT of RESPECT. LOLOL!!!
Good Morning Everybody!!!! IT’S FRIDAY!!!! IT’S FRIDAY!!!! IT’S FRIDAY!!!!
I watched Wipeout last night on TV, and Trauma in the ER, and some Ghost Hunters, I got a load of clothes washed, and my outside plants watered, and made dinner, lets see baked barbeque chicken breast, asparagus, and applesauce, and Ice Tea, and I was really full when I had finished. I hope to make a chicken vegetable soup this weekend, I have bought 5 boneless chicken breast, celery, Onions, carrots, frozen peas, corn, and I can’t deside if I want to put potatoes in squares or rice, and I will use a good chicken stock in it I do not like the ones with a lot of salt!!! One of my favorite shows is Rachael Ray, 30 minute meals!!!!! anyway I am in a chicken soup mood!!!! lol I am wishing everybody to have a WONDERFUL WEEKEND 7 AND FABULOUS DAY!!!!! lol
WOW I meant to say I AM WISHING EVERYBODY TO HAVE A WONDERFUL WEEKEND & A FABULOUS DAY!!!!
Lady hawke I would have to pass on eating anything at your house. I do not like chili peppers in any incarnation and I’m allergic to mushrooms. I suppose that when we go out to Oklahoma next year, we will have to meet at a restaurant.
How goes the rebuilding in Olive Branch? We need to be sure there is an acceptable hotel there by next spring or maybe fall. we have not yet decided. ;)
I was off yesterday, so I didn’t spend a lot of time online. I went to see my grandmother, and she’s doing well in some respects, and not so good in others. The doctor says the surgery worked as it was supposed to (they inserted some type of rod and fused the neck bones) so that part is good. But they’re concerned because other than talking a bit the night of the surgery, she’s been really out of it. Tuesday, the day after, they thought it was just that they had her on too many painkillers, but despite lowering the dosage, then trying two or three different ones, she still can’t seem to wake up, and they’re worried because she should be alert by now. She should be eating normally by now, but they’ve had to put her on an IV because she hasn’t taken even the broth or jello they’ve tried to feed her. They did a cat scan to check for brain damage and didn’t find anything so that’s good at least. But since they’re not quite sure what’s causing it, they don’t know how to treat it. And now they’re already talking about moving her from the hospital to the rehab center today or tomorrow, but I don’t understand how they could in her current state. I’ll try to be positive though; I did notice that while she wasn’t alert, she did open her eyes more yesterday than she did the days before, even if she didn’t keep them open or engage in conversation. Hopefully today will be an even better day.
Reading the food talk has made me hungry, even if I probably wouldn’t eat much of what was being discussed. ;)
I am very jealous of all the Potter fans attending the Infinitus conference this weekend, but looking forward to reading reports and seeing videos from it. :)
Oh – Mistic, I was reading about an earthquake that happened in the D.C. area early this morning. Did you feel it?
There is no problem with the hotels. I really think most of the damage was fallen trees and some structure damage due to that in residential areas. There was no visible damage I ever saw in the business districts.
Thanks, Lady Hawke. I was a bit concerned about it since the damage looked awful on TV. ;)
You do realize that if we had gone this year, that was ne of the nights we would have been there? I’m sorry we did not get to visit with you, Little Hawke and Sir Hawke, but otherwise I’m glad we missed the storms. ;)
Lady Hawke, I’m really pleased the curry went down well. I love that you eneded up doing your usual, and improvising on the basic recipe with extras that you thought would go well. I agree about the coconut milk; it’s become a favourite ingredient of mine. I used it in the king prawn curry I cooked last weekend. I find cream can be way too heavy. I usually substitute it for creme fraiche. I was interested your curry seemed a lot hotter than mine…. the single chilli I use infuses warmth throughout the meal without making it “hot.” And I agree….. I always end up with a lot of sauce. That’s where the naan bread comes in useful!
MM, Some chilli’s are evil!!! We grow chillis each year in the garden. I usually get enough to dry to last ‘til the next crop, but I ran out about a month ago. The chillis that I can buy in the supermarket are pathetic….. I KNOW the strength of mine, and how many to use, but it’s so hit and miss with the bought ones. I either cook something that tastes of nothing, or go over the top, and blow our heads off!
Jen, I’m glad the surgery was a success. Might your Grandmother’s age have something to do with how long it’s taking for her to come round properly? She’s been through a lot. I know from my son’s op it can take a long time to get back to anything like normal. He ended up on an IV too for a few days. And even when I had the Caesarian, I was out of it for about 20 hours. I woke up long enough to kick up about not being able to see my daughter, and as soon as I had, and held her, passed out again. I hope the news is better today.
Mistic, the soup sounds good!!
Mistic – I love Rachel Ray too. She cooks like I like to cook. I LOVE SOUP!! I usually make some kind of soup twice a week. My friend at work seemed very surprised that I would make soup in the middle of summer when it’s so HOT. I told her that I make soup all year round but in the summer I cut it down to once or twice a week. In the winter I make soup or eat soup almost every day. It is a winter staple for my family. LOL!!
Jen – I hope your grandmother is getting better. Thank you for the update. I would worry about the level conciousness that she is experiencing. Anesthesia affects everyone differently. One of my sisters seems to be super sensitive to it. She ended up feeling high after her cesarean surgery. When she woke after having the baby….she thought she was so light that she was floating and thrifting out the window. We had to literally convince her that she was perfectly safe and laying on the bed….That she was in no danger of flying out the window. LOL! My brother-in-law was concerned and notified the doctor immediately and the doctor reassured him that it was all due to her anesthesia.
We like really hot food but it was a nice change to have a pervasive heat instead of a stinging, scalding mouth heat. When I was in London we ate in Indian restaurants several times as at the time we had even fewer Indian restaurants here than we do now. When we ordered many of the dishes I chose allowed one to specify their chosen level of heat and I would ask for my food to be prepared very, very hot. One night the chef came out of the kitchen and sat at the table to watch me eat. He did not believe a blue eyed blonde Anglo could eat his food as hot as it had been prepared. It was HOT but I am very stubborn and I ate it. He was impressed.
I did not go anywhere near as hot as the food I ate in London. It did not burn my mouth. It just made me perspire and my nose run.
JEN, I think your grandmother’s age probably has a lot to do with her reaction to the anesthesia. Also hospitalization can wreak havoc on an older person. There is very little difference between night and day in a hospital. In rehab the hours are more normal. Day is day and night is night. There is not as much in and out of the room during the night. I remember when they moved my father to the rehab before we thought he was ready. The first time he wasn’t and he bounced right back to the hospital during the first night. We didn’t really think he was completely ready the second time but that time he stuck, stayed there a couple of weeks and went home before we thought he was ready but he made it and it was okay. They probably hope getting her out of the actual hospital atmosphere and doing something proactive about going home will help her become reoriented.
FYI, Deanie, I rambled. It’s probably my least amusing one, but it does keep in the tradition of having no point.