Wednesday, October 27, 2004

Curried Away

last night i had curry for dinner. i cheated. generally i like to make my own stuff. i have a lot of cooking implements and want to use them, unfortunately i have to store some of it in my bedroom because our kitchen is so miniscule that preparing something may in fact cause head trauma (for those of you that have seen the cupboard/bench scenario you'll understand).

other reasons for not making the curry myself include:
  • i went to the beauty pallor last night (oh god the pain) and would have ended up eating at midnight if i had have prepared 'tall myself.
  • my mum rang me while i was in the supermarket. i was getting the low-down of my uncles' state of health after a hefty operation and didn't really want to think of too many items to purchase.
so i went ahead and bought a can (yes, not even a jar) of pataks tikka masala.

i mean it tasted ok, but i find it difficult to deal with my lack of commitment to the kitchen at the moment. and this is my problem. although my office is actually a kitchen. i think it actually depresses me to see the ample space at my work kitchen compared to the hidey-hole at home

so in an attempt to redeem myself to the culinary world here are some things i know about curry.

1) theory is that curries were developed in warmer countries (india, thailand, mexico) because meats and the like were more inclined to go "turn" in warmer climates. to mask the rancid meats intense spices were used.

what better to overpower a maggoty piece of meat than by overloading it with chilli. personally i think that people used what was available to them in the area, which so happened to be spices that make up a curry and used them because it tasted good. what would i know though?

2) indian curries are more your spice type of curry. dried ingredients made into a blend, usually hot, bitter and fragrant.

asian curries tend to be a little more "balanced". it's a combo of sweet, sour, bitter and heat.

mexican's are mad for chilli's all are tops in my book.

3) if it's too hot you need a dairy product in your mouth stat. the hot part of the chilli is the oil. water and oil don't mix (it's just like chalk and cheese), so the water will just runith over.

you need something with a bit of protein in it like dairy or bread or... like we need an excuse... beer. (coopers red is going to be a winner as it hasn't been flocculated and still has a lot of sediment in it), so that the oily hotness will attach to something other than your tongue will wash away.

4) my dad has a company that makes curries. they're good and i'm eire to the curry throne *insert ring of fire joke*. buy them. they live in coles. if they're not there ask them to get them.

crap... now it looks like this is a shameless promotion for my dad's world of curry, when really it just started out as me rambling about my dinner.


Blogger Lee Lee said...

This is edumacationamal.

Can you please post a recipe for me to make for my birthday picnic booze up this weekend? Im time sensitive this week though so needs to be easy.

Ill be back for dessert

9:33 pm  
Blogger sugar and spice said...

Dear Lee Lee,

Booze up? i think we're just in time for the vodka watermelon. but you need to start ASAP. you need
a whole watermelon
a bottle of vodka

make a hole with the lid (you may need an adult to help you with this, as you may require a knife). Poke the vodka bottle into the hole (it needs to be a snug fit). Position the watermelon so that the vodka bottle is emptying into the watermelon.

This is going to take a couple of days, so don't freak out that it's taking for ever.

if you have a bbq:
things on sticks
prawns, chicken/lamb/beef/pork bits rolled in a nice spice mix (try paprika, garlic, onion and mustard powder), for your fainting vego friends marinate some firm tofu in tom yum paste, wack a stick in and slap it on the barbie

or things in bread
snags (obviously)
thai chicken patties (just mince chicken, add handful of corriander, sweet chilli sauce, fish sauce, soy sauce and an egg. if it's too wet use some wheaten cornflour)

for a 70's feel
get a cob of bread take out the fluffy white middle. put into a low heat oven to crisp up

mix togteher philly cream cheese, frozed (but thawed) spinach, half a packet of french onion dip (half a packet, i've done the whole and it's bad news). put dip in hollowed out bread

scatter the fluffy white bits around the side. to eat rip off the sides of the bread and... well you know... dip.

for dessert, no one can resist a brownie, nor should you:

hope this is of some help Lee Lee.

Sugar and Spice

9:14 am  
Blogger Lee Lee said...


You came through! I'm off to Dan Murphy's STAT for Vodka. This will be a hit!

Thank you!!!!

4:56 pm  
Blogger kranki said...

You truly are a food scientist. Thank you for my cyber gift.

6:26 pm  
Blogger kranki said...

This comment has been removed by a blog administrator.

6:29 pm  
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indian curry
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