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Re curry powder: it’s pretty much sambhar powder, but way more widely available. In south india, you use sambhar powder to … make sambhar. Yes. But you also use it as a general seasoning thing in pretty small quantities where you need that oomph that a garam masala would give you, but not the sweetness that garam masala brings. I don’t mean small quantities like 1950s “ethnic” recipes from the cream of sodium soup casseroles. I mean that you’re mainly getting the big tastes from the whole spices (tarka) various dried and fresh peppers, and any aromatics you’ve added. The sambhar powder/curry powder is made from roasted spices, so no need to bloom in fat (although it’ll be delicious if you do), and can be added towards the end of cooking to round out the dish. My mum used to buy it and fortify with ground red chilies to get as close to real sambhar powder as possible, because sambhar powder was imposible to find in the 1980s in Miami. If you also have trouble finding sambhar powder, get curry powder and add a butt ton of ground red chilies to it.
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Aug 10, 2021 12:38
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It seems like there are a thousand different ways to make sambhar powder but my impression is that it basically always has fenugreek seeds in there, whereas I think very few curry powders have fenugreek seed. Ground fenugreek seed has a pretty distinct taste to my palate so that makes the two sorts of powders pretty different in my mind/mouth.
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Aug 10, 2021 17:37
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I was introduced to fenugreek seed via Persian cuisines, though I've had it whole & utilized in stews. I shall try incorporating the ground version in more dishes.
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Aug 10, 2021 18:16
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There are only two varieties of curry powder readily and universally available in Australia (that I know of): Keen's and Clive of India, and they both contain fenugreek. Now I'm wondering what curry powder in other places tastes like.
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Aug 11, 2021 07:12
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Most common curry powders that everyone has eaten in Sweden has coriander, tumeric, fenugreek, cayenne, cumin, fennel, black pepper. Some brands add small amounts of ginger, cinnamon, cardamom. Just a generic spice mix.
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Aug 11, 2021 11:28
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I just throw sauerkraut onto or into almost everything I do, I still haven't met an everyday dish that wasn't somehow improved by it. I'm right now eating a bowl of humble brown lentil soup with a load of 'kraut on top of it as a working lunch, easy and tasty!
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Aug 11, 2021 12:19
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Yah most of the curry powder I’ve seen has fenugreek in as well. That said, sambhar powder has a fuuuuuuuuck ton of dried red chilies. Like ludicrous amounts. Curry powder has the same basic profile but not nearly as spicy. It’s another reason why someone would reach for the one and not the other. The whole “Indians don’t use curry powder” is a North Indian snobbery thing. They don’t use it, because they use garam masala. The spices are a lot more expensive. The stuff exists in some form all across the south. You don’t necessarily call it by that name, but most Tamil cooks who have lived outside the motherland will know what to do with it quite happily.
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Aug 13, 2021 16:14
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If you're still looking for ideas for sauerkraut, try Sauerkraut schupfnudeln. The dish is both hearty and delicious. There are several vegan variations out there that replace the traditional bacon with mushroom or tofu. This is the first English result I found. Most schupfnubeln recipes are in German, strangely. https://biancazapatka.com/en/vegan-potato-noodles-german-schupfnudeln/
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Aug 14, 2021 20:08
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speaking of sauerkraut, anybody make their own sauerkraut? if so, any pointers?
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Aug 14, 2021 21:49
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Eason the Fifth posted:speaking of sauerkraut, anybody make their own sauerkraut? Eason the Fifth posted:if so, any pointers?
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Aug 15, 2021 02:30
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TychoCelchuuu posted:I do!  I see that some folks recommend caraway seeds. Anything else good to put in that jar?
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Aug 15, 2021 02:48
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Juniper berries can be nice.
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Aug 15, 2021 03:19
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Funny you should ask, I just made my first batch yesterday ! I won't know how it is for another few weeks, though, obvs. I've been really into spicy sauerkraut lately, so I added Korean chilli powder (the kind used to make kimchi), which I think was a mistake; it smells like kimchi (which is nice, but not what I wanted).  The image doesn't really do the size justice; it's a 2+ litre jar, with 1.5 heads of red cabbage and several carrots.
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Aug 15, 2021 04:55
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Anyone have any cool carrot recipies? I have a ton sitting in my fridge, and I've made miso glazed, maple roasted, and pan sauteed carrots with random spices, but I need something different to do with them.
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Aug 15, 2021 05:05
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TheCog posted:Anyone have any cool carrot recipies? I have a ton sitting in my fridge, and I've made miso glazed, maple roasted, and pan sauteed carrots with random spices, but I need something different to do with them. Ferment them. Ferment everything
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Aug 15, 2021 09:01
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Does fermenting carrots work the same way as fermenting cabbage ? Just add salt + wait ? Can I do this with any and every vegetable ?
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Aug 15, 2021 13:29
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Lady Disdain posted:Does fermenting carrots work the same way as fermenting cabbage ? Just add salt + wait ? Can I do this with any and every vegetable ?
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Aug 15, 2021 14:46
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Also check out tsukemono pickling for a fun twist on the good old fermenting thing. Japanese pickles can be made with salt, miso and/or soy and are usually pressed while fermenting. As a result they are often super crunchy and with time develop pretty unique funky tastes. Small amounts are easily made in ziplock bags! I bought Machiko Tateno's book on the subject and I think it's a pretty good intro that goes beyond the usual quick-pickled recipes on the internet.
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Aug 15, 2021 19:05
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I've been making kimchi with quartered brussel sprouts. It's really good! The Brussels stay crunchy and hold their texture a little better than cabbage. You can literally pickle anything.
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Aug 15, 2021 20:03
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eSporks posted:I've been making kimchi with quartered brussel sprouts. It's really good! The Brussels stay crunchy and hold their texture a little better than cabbage. Brussel sprouts kimchi is now my default go-to as they don't get as slimy as Napa Cabbage.
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Aug 16, 2021 01:44
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I couldn't decide which of the sauerkraut suggestions to try this weekend, so I sort of mixed and matched. Burgers (as close as I'm going to get to hotdogs). Black bean, caramelised onion and beetroot patties (store bought); tomato; English spinach; mustard, maple syrup and tahini sauce; spicy sauerkraut. Homemade spicy potato wedges.  Then I made pierogi with sweet potato, potato, sautéed mushrooms, green onions, dill, and soy yoghourt. And served them with sauerkraut soup (sour shchi) with mushrooms, carrot, turnip, swede, and beetroot.   The burger and the pierogi were good, but that soup was stellar. And it worked really well with the pierogi. Thing I learnt, though: having strands of cabbage in your sauerkraut 20cm long isn't an issue when you're eating it in a sandwich, or with a knife and fork, but it sure makes things tricky in a soup. I've bookmarked that sauerkraut schupfnudeln recipe for when my homemade sauerkraut is ready.
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Aug 16, 2021 08:32
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Eason the Fifth posted:
Experiment, you'll find what works for you. For me personally, I like this recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a100555/how-to-make-sauerkraut/ but it really does come down to cabbage + salt. I can't find any fancy flavored sauerkraut I like as much as the basic salty cabbage.
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Aug 16, 2021 21:52
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Android Apocalypse posted:Brussel sprouts kimchi is now my default go-to as they don't get as slimy as Napa Cabbage. I eat a lot of raddish kim chi and i love how fresh it tastes.
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Aug 17, 2021 15:14
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Thanks for the sauerkraut pointers. According to that recipe, you can let it ferment for between 1-4 weeks, depending on preference. That's a pretty big range, anybody find a good sweet spot? (Ill probably just make a couple jars and taste test one every week until I find what I like)
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Aug 17, 2021 15:42
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Eason the Fifth posted:Thanks for the sauerkraut pointers. According to that recipe, you can let it ferment for between 1-4 weeks, depending on preference. That's a pretty big range, anybody find a good sweet spot? The sweet spot is going to depend on how sour you like it. There is such a big range because people have different tastes regarding this and the process is very open ended in how long you can go. Doing a few and tasting till you get to where you like is the correct way to go about this.
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Aug 17, 2021 20:55
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Also, I believe the time will depend a lot on your weather.
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Aug 17, 2021 21:43
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Made Rugelach
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Aug 18, 2021 08:27
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Mmm. What kind of filling ?
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Aug 18, 2021 13:07
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Walnut, sultana and brown sugar
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Aug 18, 2021 21:33
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That sounds really good. I'm tempted, but I'm planning to make kanelbullar and kardemummabullar (cinnamon buns and cardamom buns) soon, so the rugelach might have to wait.
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Aug 18, 2021 22:45
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No vaniljbullar?
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Aug 19, 2021 00:09
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TheCog posted:Anyone have any cool carrot recipies? I have a ton sitting in my fridge, and I've made miso glazed, maple roasted, and pan sauteed carrots with random spices, but I need something different to do with them. I had the same problem so I made some carrot halwa. https://www.indianhealthyrecipes.com/carrot-halwa-recipe-gajar-ka-halwa-recipe/  I'll do better at shredding the carrots next time. It was tasty tho
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Aug 19, 2021 00:33
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von Braun posted:No vaniljbullar? No, but I'm thinking of making kardemummabullar med vaniljkräm.
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Aug 19, 2021 00:34
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Pro tip for making your own sauerkraut: add ginger
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Aug 23, 2021 03:36
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Brilliant idea. I think my plan for my next batch of sauerkraut is ginger, chilli, and caraway seeds. I had my first real taste of my sauerkraut today. It... doesn't taste like sauerkraut yet; just salty cabbage. It's only day 10, though, but I ran out of store-bought and couldn't resist. It's also not nearly as hot as I'd imagined (and hoped) it would be, given how much gochugaru I added.
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Aug 23, 2021 07:30
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10 days should be pretty good, you might not have gotten a fermentation. Too much salt possibly.
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Aug 23, 2021 14:29
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Does it bubble? If it doesn't, you're just storing cabbage in probably oversalted water. Could water it down to see if it kicks off
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Aug 23, 2021 19:52
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It bubbled a lot for the first 6 days or so (so much so that the jar leaked purple cabbage juice all over the floor of my pantry twice because I forgot to release the gas in time), but it's died down to almost a complete stop now. The recipe I used said 15g salt : 500g cabbage, and I weighed everything  e: Although, a recipe I've just found says it should be 2% salt by weight, which would mean that it's oversalted by half again. How much salt do you guys use ? But if it bubbled in the beginning, surely that means that it fermented, right ? Lady Disdain fucked around with this message at 00:48 on Aug 24, 2021 |
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Aug 24, 2021 00:43
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for what it's worth, I made a batch on 8/17 using the pioneer woman recipe linked a few posts earlier, and I only see a few small bubbles in mine. (I'd planned on letting it sit for at least two weeks, but this is my first batch and I don't really know what I'm doing beyond what the recipe says to look for.)
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Aug 24, 2021 00:52
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