Text 14839, 82 rader
Skriven 2011-08-17 16:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
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 -> I do so much prefer south Indian food.
 HN> I prefer Indian food...north and south!

Though I enjoy the taste of the creamier northern cuisines,
they don't hold a candle to the properly spiced southern
ones, and further, they upset my stomach.

 -> ground hot pepper. Sometimes it borders on bad tasting,
 -> with bitterness and stale hot pepper being the dominant
 -> aspects.
 HN> Which is why I seldom order "extra, extra hot"
 HN> and simply dose whatever comes with what's
 HN> at the table, usually sambal of some sort.

I often order mine medium so that everyone at table can
taste but almost always ask for something to hot up my plate
- whether onion chutney or the hot pepper sauce that I have
become fond of at Indique Heights near Washington DC - I
believe warm water, salt, toasted red chile powder, and maybe
a knob of butter or a splash of cream.

 -> Minnesota. When I went to said city I couldn't find the
 -> restaurant and settled for a moderately spicy meal at an
 -> Africa restaurant in Minneapolis instead.
 HN> My guess would be Ethiopian? Minn/StPaul has
 HN> a HUGE Ethiopian population

Ethiopian indeed (possibly Somali, which is similar).

 HN> going to a Famous Dave's nearby....
 HN> Not a fair trade, though the meat was good.

I am not extremely fond of Famous Dave. The ribs are
too soft, the brisket too hard.* They come with a not so
great sauce spread on. The garbage can lid isn't a good
deal. The atmosphere is hokey (though I don't mind this
obnoxiousness at Texas Roadhouse, where the food is
actually better than average).

* Product of two equally silly taste evolutions -
1. the idea that ribs are supposed to fall off the bone
(which actually means that the meat is mushy, overcooked,
and tending towards tastelessness owing to having likely
been steamed or boiled rather than cooked in some more
honest way); and 2. the notion that lean is good.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Simple Mushroom Curry
 Categories: Main dish, Stir-fry
      Yield: 2 servings

      3 tb Oil
      1 ts Curry paste
      1 md Onion, chopped
    225    Small button mushrooms
           -- halved
    175 g  Frozen peas; defrosted
    125 g  Natural yogurt
      1 sm Bunch fresh coriander
           -- chopped
           Salt; to taste

  The simple stir-frying of mushrooms and peas with curry paste and yogurt
  makes an incredibly good dish, garnished with that typically Indian
  herb, coriander. Serve with basmati rice and some poppadams and it is a
  feast.

  Heat the oil in a heavy pan and stir in the curry paste and the onion.
  Fry gently until soft. Add the mushrooms, turn the heat up a little and
  stir-fry for 2 min. Add the peas and mix well. Add salt to taste and
  a little water. Gradually stir in the yogurt and mix well. Simmer over a
  gentle heat until the sauce thickens and the mushrooms and peas are well
  cooked. Stir in the chopped coriander and it is ready to serve.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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