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Author Topic: Pulling Canadian Chain
Loren from USA
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posted 22 July 2005 11:01 AM      Profile for Loren from USA     Send New Private Message      Edit/Delete Post  Reply With Quote 
I love pulling the collective chain of you Canadians.

You're so full of self-doubt about "who you are". You tend to define yourselves by comparing yourselves to who you are not.

I asked in an earlier post: What three principal contributions have Canadians uniquely made to the advancement of civilization?

Answer: Sound of silence.


From: Minnesota, USA | Registered: Jul 2005  |  IP: Logged
Michelle
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posted 22 July 2005 11:03 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Why do you hate our freedoms?

(I think this thread is proof enough that this guy is only here to be contemptuous and to troll.)


From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
Loren from USA
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posted 22 July 2005 11:05 AM      Profile for Loren from USA     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Originally posted by Michelle:
Why do you hate our freedoms?

(I think this thread is proof enough that this guy is only here to be contemptuous and to troll.)


I've answered that question before. I don't "hate" your freedoms. I question the wisdom of all of the freedom-restrictions your goverment imposes on every aspect of your life.


From: Minnesota, USA | Registered: Jul 2005  |  IP: Logged
fern hill
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posted 22 July 2005 11:05 AM      Profile for fern hill        Edit/Delete Post  Reply With Quote 
Please, people, don't bite.

I made curry for the first time in a long time last night. Bought Mr. Patak's Mango Chutney, but found it a little too sweet. What chutney do you recommend?


From: away | Registered: Jan 2003  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 11:11 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Patak's hot lime pickle!

Also, if you have something quicky and easy like chicken fingers, and you want a similarly quick dip, mix some lime pickle with some mayo.

We eat it on crab cakes.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Melsky
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posted 22 July 2005 11:14 AM      Profile for Melsky   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Do you make the curry from scratch, Fern? I've had some spectacular curry failures but I know that some day I'm going to do it right. I need to find a cooking class or something.
From: Toronto | Registered: Dec 2003  |  IP: Logged
fern hill
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posted 22 July 2005 11:17 AM      Profile for fern hill        Edit/Delete Post  Reply With Quote 
No, I make what I call 'hippie curry'. Throw curry powder on whatever is hanging around in the fridge, presto! Curry. I know foodies will cringe, but it was the first thing to do with food that came to mind.
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Melsky
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posted 22 July 2005 11:21 AM      Profile for Melsky   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Good, then I don't feel bad about making curry with that yellow curry sauce I get in a bottle at the grocery store!
From: Toronto | Registered: Dec 2003  |  IP: Logged
Michelle
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posted 22 July 2005 11:27 AM      Profile for Michelle   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Melsky, apparently there are some really good cooking classes you can take through the Toronto District School Board's continuing education program. And I'm pretty sure I noticed an Indian cooking one. I've been meaning to do one of those classes for the two years I've lived in Toronto now, and I keep not getting around to signing up for one.
From: I've got a fever, and the only prescription is more cowbell. | Registered: May 2001  |  IP: Logged
wedge_oli
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posted 22 July 2005 11:36 AM      Profile for wedge_oli     Send New Private Message      Edit/Delete Post  Reply With Quote 
I tried making "Jamie Oliver's Favourite Curry", and to my astonishment there was no curry powder!! Only a couple curry leaves, mustard seeds, fenugreek seeds and an entire can of coconut milk...

It didn't turn out very well, maybe my curry leaves weren't good....

Any babblers have any curry tips?


From: Montreal, QC and St. Catharines Ontario | Registered: Jun 2004  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 11:39 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Here are three quick curry tips that it took me years to learn:

1. Onions. Curries use lots of them. No matter whether you use a bottled sauce, a premixed "curry powder", or you roast and grind, you'll be cooking down plenty of onions. If you want them to break down and make the sauce thick, add a bit of salt.

2. Punish your food a little. When you brown meats, crank the heat and make them cry. If you're simmering, simmer for a while. If you brown onions, be patient and let them really brown. No good curry was ever cooked on "Min", nor ready in 10 minutes.

3. Find a good brand of coconut milk. Not every Indian curry calls for it, but just about anyone else's curry will. I recommend Mr. Goudas. I've tried at least a dozen brands, and it's the best. It's also the cheapest.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 11:41 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
It didn't turn out very well, maybe my curry leaves weren't good....

I'm convinced that the curry leaves I buy at the market are just clipped from a ficus.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
fern hill
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posted 22 July 2005 11:42 AM      Profile for fern hill        Edit/Delete Post  Reply With Quote 
Magoo, I'm now cooking for a heart patient. I've heard tell of 'light' coconut milk. Any recommendations there?
From: away | Registered: Jan 2003  |  IP: Logged
Reality. Bites.
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posted 22 July 2005 11:47 AM      Profile for Reality. Bites.        Edit/Delete Post  Reply With Quote 
quote:
Originally posted by Mr. Magoo:
Patak's hot lime pickle!

Whenever I see that stuff I think the identically-pronounced Klingon word "petaQ"

Sort of like seeing a brand called "Phuk-king Bassterd"


From: Gone for good | Registered: Aug 2004  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 11:47 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
I've never tried it. What I have tried, however, is thinning down my coconut milk with broth. Mix in any proportions you wish, although more than half broth is going to lose some of the "coconuttiness". Failing that, when you open the can, don't shake it first. There should be a thin liquid on the bottom, and a thicker sludge near the top. The sludge is, of course, where all the oil is. Use the liquid and save the sludge for a Thai curry or some similar.

I don't know if Mr. Goudas even sells a "light" coconut milk. I love their products though. Great selection of various "ethnic" foods, dirt cheap, and the quality is tops.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 11:49 AM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Whenever I see that stuff I think the identically-pronounced Klingon word "petaQ"

In a world of wishy-washy bland food choices, I think Klingons would approve of (and properly pronounce) Patak's.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
Briguy
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posted 22 July 2005 11:51 AM      Profile for Briguy     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Originally posted by Melsky:
Do you make the curry from scratch, Fern? I've had some spectacular curry failures but I know that some day I'm going to do it right. I need to find a cooking class or something.


I have a great Indian cooking book that describes (from scratch) the ingredients of many different curry mixes. The resulting curries are tasty, but take a lot of work (especially if you are grinding cardoman/cumin/whatever-pod-spice by hand). I find Patak's to be an economical substitute, time-wise, money-wise, and taste-wise.


From: No one is arguing that we should run the space program based on Physics 101. | Registered: Nov 2001  |  IP: Logged
Loren from USA
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posted 22 July 2005 11:57 AM      Profile for Loren from USA     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Originally posted by Briguy:


I have a great Indian cooking book that describes (from scratch) the ingredients of many different curry mixes. The resulting curries are tasty, but take a lot of work (especially if you are grinding cardoman/cumin/whatever-pod-spice by hand). I find Patak's to be an economical substitute, time-wise, money-wise, and taste-wise.


As Linda Richman said, "I'm verklempt. Talk amongst yourselves. Subject: Recipes. Discuss."


From: Minnesota, USA | Registered: Jul 2005  |  IP: Logged
Mr. Magoo
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posted 22 July 2005 12:04 PM      Profile for Mr. Magoo   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
The resulting curries are tasty, but take a lot of work (especially if you are grinding cardoman/cumin/whatever-pod-spice by hand).

Ya gotta show your food a little love. Grinding something by hand is one of the ways.

I once made coconut milk from scratch, using only a coconut and a grater. Now that's a lot of work.


From: `,_,`,_,,_,, | Registered: Dec 2002  |  IP: Logged
audra trower williams
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posted 22 July 2005 12:21 PM      Profile for audra trower williams   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
Banned!
From: And I'm a look you in the eye for every bar of the chorus | Registered: Apr 2001  |  IP: Logged
Reality. Bites.
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posted 22 July 2005 12:50 PM      Profile for Reality. Bites.        Edit/Delete Post  Reply With Quote 
Why am I reminded of

[ 22 July 2005: Message edited by: RealityBites ]


From: Gone for good | Registered: Aug 2004  |  IP: Logged
Lard Tunderin' Jeezus
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posted 22 July 2005 11:45 PM      Profile for Lard Tunderin' Jeezus   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
I recommend this curry, the Malaysian curry powder from Yeos/YHS.

A packet is 99 at most oriental grocers, and lasts me about a year (about 10 tablespoons worth per packet, and a tablespoon is all you need.)

As Magoo said earlier, don't skimp on the onions. I start with two good sized ones and a clove of garlic (crushed), fried 'til translucent in a couple of tablespoons of vegetable oil. Then a can of coconut milk, and a half cup of milk, with the tablespoon of curry powder. Then my meat and veggies. I always use leftovers up with curry - this week it was chicken, about 2 cups chopped. Then two tomatoes and a yellow pepper, also chopped coarsely, and a carrot, grated. Got compliments from toute la famille, served over rice with cucumber-yogurt on the side.

Cucumber yogurt?
An indian standard, and most simple. Grate a whole cucumber, skin and all, except the seeds (you can ignore them if it's an engish cuke). Add an equivalent amount of plain yogurt, a tablespoon of sugar, a half teaspoon of salt, and a half teaspoon of cumin. Adjust to taste.


From: ... | Registered: Aug 2001  |  IP: Logged
Scott Piatkowski
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posted 25 July 2005 02:18 AM      Profile for Scott Piatkowski   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Originally posted by Loren from USA:
I love pulling the collective chain of you Canadians.

Um, I don't think that's "a chain" that you're pulling on...


From: Kitchener-Waterloo | Registered: Sep 2001  |  IP: Logged
Scott Piatkowski
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posted 25 July 2005 02:29 AM      Profile for Scott Piatkowski   Author's Homepage     Send New Private Message      Edit/Delete Post  Reply With Quote 
quote:
Originally posted by audra trower williams:
Banned!

Well, there's one Canadian contribution to the advancement of civilization right there.


From: Kitchener-Waterloo | Registered: Sep 2001  |  IP: Logged

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