That looks sublime. Earlier today I followed your recipe for coleslaw (it's sitting in the fridge for a good while for the future), but right now I have a craving for a good vegetable curry, with plenty of aubergine, peppers, potatoes.
Hey, you'll have to let me know how that turns out and if you have any pointers on it :).
I think you've actually got one on me there, I've never had aubergine. I absolutely *love* vegetable curries though. I tend more to the thai side than the british/indian side, though. I have to admit I don't have much experience cooking the more mediterranean version. Do you have a good recipe you can point me at?
Aubergines are glorious! I was always wary of them because of the overnight salting you're meant to do, but actually if you fry them in oil and add them to a recipe the bitter taste is masked. But I find them quite tasty rather than bitter on their own after frying too.
I'm quite new to making curries, really I just fry the aubergine, put it to one side, boil the potatoes, put them to the side, then fry peppers, red onion, garlic, tomatoes in a pan then reintroduce the aubergine/potato when chopped up. Then I add spices from jars, as well as lemon juice, white wine vinegar, herbs. It's really juicy/tasty but I'm working on making a real sauce as well. Trouble is I'm allergic to cream.
ooh! I can help! use equal parts flour and oil (sesame is nice), and toast the flour until it's gotten to be a nice deep brown (past the peanut that most roux call for, you're going to want to go for a color that's like milk chocolate) and slowly introduce vegetable stock, about 1/4 cup at a time, stirring it to thicken and slowly building it up, adding at least 1 cup of broth per 2 tblsp of oil and 2 tblsp of flour. You can take it up to about 2 cups of broth before it starts to get a bit sketchy, if you do so slowly. Pour it over the veggies and cook them for a bit, and that's pretty much that. The oil from the veggies will add flavor to the sauce pretty much instantly, all you'll need to do is give them a toss so the flavors mix and the veggies are a texture you like
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Honestly? A soft taco *laughs* A steak soft taco with a rich adobo sauce, freshly chopped tomatoes, roasted peppers & onions, and black beans, inside a homemade white corn tortilla.
Failing that, a smoked meat sandwich from Schwartz's in Montreal with a side of coleslaw and a giant kosher pickle :-)
HA! Oddly, given my name, I didn't go with tacos. They're kinda what I'm good at (although you'd never know it given how often I post recipes of them. hmm... I should get on that) but I enjoy cooking them a LOT more than I like eating them.
Heh, I think a taco sprang to mind because it's one of the hardest things to find here in Australia (the ones at Guzman Y Gomez come pretty close to perfection, though) and if I'm going to crave something, it's always going to be something I don't get to eat very often. Also, it was just before lunchtime when I read this post, so I was thinking about food already!
I can see that. I'd imagine a lot of the americana type foods (creole, cajun, california neouvelle, tex-mex) would be rather hard to find there?
lol to be fair, aside from certain countries, I'm pretty sure the rest of the world just eats rocks and bugs. I'm slowly trying to expand my culinary knowledge, but I have to admit the only thing I know about australian food is awesome steaks, bbq shrimp, and blooming onions.
Honestly? I'd probably guess that you're the sort of person who isn't afraid to go through an incredibly complex process to get what you want. You know what you like, and damn anything that'll get in your way. Eggs benedict are REALLY obnoxious to make, in my estimation. Hollandaise is a pain in the ass. That probably makes you pretty particular, detail oriented. The richness of the food, much like spicy foods, speaks of a person who isn't afraid to indulge, and love every minute of it.
I'd probably guess that you don't have many guilty pleasures. That'd imply guilt, someone with a taste in food like that doesn't feel guilt about their pleasures. They revel in them.
The shrimp added to that definitely speaks for a taste in the unusual. I'd probably guess you're not the sort of person who's afraid to upset the status quo just for a bit of happiness.
In a nutshell, if I had to pick a word, I'd say your taste in food makes you sassy.
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I think you've actually got one on me there, I've never had aubergine. I absolutely *love* vegetable curries though. I tend more to the thai side than the british/indian side, though. I have to admit I don't have much experience cooking the more mediterranean version. Do you have a good recipe you can point me at?
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I'm quite new to making curries, really I just fry the aubergine, put it to one side, boil the potatoes, put them to the side, then fry peppers, red onion, garlic, tomatoes in a pan then reintroduce the aubergine/potato when chopped up. Then I add spices from jars, as well as lemon juice, white wine vinegar, herbs. It's really juicy/tasty but I'm working on making a real sauce as well. Trouble is I'm allergic to cream.
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I'm curious, though, what kind of cheese?
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Failing that, a smoked meat sandwich from Schwartz's in Montreal with a side of coleslaw and a giant kosher pickle :-)
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Ok, that might not be true.
That does sound like a darn good taco.
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lol to be fair, aside from certain countries, I'm pretty sure the rest of the world just eats rocks and bugs. I'm slowly trying to expand my culinary knowledge, but I have to admit the only thing I know about australian food is awesome steaks, bbq shrimp, and blooming onions.
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I'd probably guess that you don't have many guilty pleasures. That'd imply guilt, someone with a taste in food like that doesn't feel guilt about their pleasures. They revel in them.
The shrimp added to that definitely speaks for a taste in the unusual. I'd probably guess you're not the sort of person who's afraid to upset the status quo just for a bit of happiness.
In a nutshell, if I had to pick a word, I'd say your taste in food makes you sassy.
lol am I close?
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