No Such Thing as Too Hot: The Indian/Curry Thread

The Something Awful Forums > Discussion > Goons with Spoons > No Such Thing as Too Hot: The Indian/Curry Thread

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Hey this is good timing. I am looking for Malaysian Indian recipes and am not sure where to start. I'm planning to make nasi kandar, when I went to those places they'd often have 20+ different dishes and you mix whatever you want. I'm not going that elaborate but I do need a variety.

I know Malaysian Indians mostly come from southern India but I have no idea if the food in Malaysia is the same as it was back home or if they've modified it to be more local or what. I know some of it has mixed with Chinese but... yeah I just don't know. Any good sources?

# ¿ May 5, 2016 15:19

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# ¿ May 2, 2024 03:59

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

BIG-DICK-BUTT-gently caress posted:

What the hell does it mean to "temper" a chutney? I gather that I fry a couple spices in oil and dump them on top? What'll happen if I just add them to the chutney w/o the extra steps?

The flavor won't be as strong. The idea is to get the fat soluble flavors out of the spices and into the oil, where they'll spread more easily through the whole thing instead of being trapped in the individual spices.

# ¿ May 10, 2016 02:30

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

My Chinese is bad and I accidentally bought whole masoor dal instead of my usual split red lentils. What do I have to do differently to cook this? Longer time I'm assuming but anything else?

# ¿ May 15, 2016 06:44

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Is there any guide to what spices tend to go well together when you're making your own masala?

# ¿ Jul 11, 2016 14:24

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Homemade spice mixes keep pretty well for a few months too if you have airtight containers. I usually make a few at the same time with different spices and keep them around.

It also facilitates doing other things with it like sprinkling on fried eggs or roasted potatoes or yogurt or directly into the mouth.

# ¿ Jul 16, 2016 16:58

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

Agricola Frigidus posted:

- use fresh tomato, not canned. Unless I'm mistaken, canned tomato inhibits breaking - and you want to melt the tomato and the onion away.

You are semi-mistaken. Whole canned tomatoes break down fine and are what you should be using most of the time if you're cooking tomatoes and don't have access to fresh in season ones. Diced ones do have a chemical added to keep them firmer so don't use those.

# ¿ Jul 21, 2016 08:54

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# ¿ May 2, 2024 03:59

Grand Fromage: Jan 30, 2006; L-l-look at you bar-bartender, a-a pa-pathetic creature of meat and bone, un-underestimating my l-l-liver's ability to metab-meTABolize t-toxins. How can you p-poison a perfect, immortal alcohOLIC?

I guess check then, if it doesn't have that you're fine. I use whole Italian plum tomatoes for just about every cooked tomato thing I do and have never had a problem.

# ¿ Jul 21, 2016 09:23

The Something Awful Forums > Discussion > Goons with Spoons > No Such Thing as Too Hot: The Indian/Curry Thread