| A place for stupid cooking questions
Posted: 4/24/2008 7:52:02 AM | Basic simple Curry ! The Lewchef KISS method!
Get a heavy pan or Wok.
Prep. Onion, Red or Green Peppers, Fresh Garlic Chop Or Slice yr choice.
Choose a Protein: Chicken, Beef, Pork of Shrimp.
Good fresh Curry Powder
S&P
EVOO
Chicken Stock & Or Coconut Milk
Corn Starch
Hot Sauce.
Basil or Cilantro
Heat you Pan add some EVOO
Add The Curry Powder (to Taste) Curry powder has to be cooked to develop it's full flavor.
Add Your Protein & Smashed Garlic (to taste)
Add yr Veggies
Add yr Stock & or C. Milk (Yr choice lite or creamy sauce)
slowly add a slurry of corn starch & cold water to thicken yr sauce
add Hot sauce for heat! To taste and S&P
Garnish with fresh chopped Basil or Cilantro
This is Basic & Simple, Read some of the on line recipes for ideas that suite your taste and make ajustments until you get your very own Curry Meal!!
Have Fun, Lew
 | |
|
| A place for stupid cooking questions
Posted: 4/24/2008 1:21:03 PM | Yummy Lew!^^^^
Spicy Yellow Thai Curry Chicken is my favorite dish!
But, I like to mix it up!
--I don't make anything quite the same way twice, and don't do a whole lot of measuring...
This recipe of yours is right up my alley...
Thanks! I'll be making some tonight!
JadeMuse
P.S. Please excuse the drool!  ~JM | |
|
| A place for stupid cooking questions
Posted: 4/24/2008 2:01:23 PM | ok, what's EVOO?
I'm a cook and i'm at a loss here. Or maybe I should have read more than the first and last pages of this thread.
EDIT: Ok, i just figured it out, Extra Virgin Olive Oil.
I prefer to use peanut oil in asian dishes. | |
|
| |
| |
| A place for stupid cooking questions
Posted: 4/24/2008 4:46:53 PM |
Heat you Pan add some EVOO
Add The Curry Powder (to Taste) Curry powder has to be cooked to develop it's full flavor.
Never tried making a curry, but Lew's method looks easy enough to attempt without making a royal mess of things.
One question... saw on some Foodie show toasting the curry and seasonings DRY, (without oil) to get the initial flavors out. It was some Indian woman doing a home-made dinner, Bourdain I think, and looked really good. Anyway- wondering if it matters much if the curry is cooked dry or in oil?
thanks,
| |
|
| A place for stupid cooking questions
Posted: 4/24/2008 4:48:47 PM | justincredible, yever try sesame oil? To die for in some Asian foods.
I wish I had the time to read all the pages. I'm new here. I love cooking, and please forgive me for trying to catch up.
Self rising flour cannot take the place of other ingredients. Baking is a science. You have to follow the recipe. (Unlike cooking)
Kosher salt is the bomb. Sea salt hasn't really been justified. Personally, I think it's a fad salt. I bought some and found that it's granulated to the size of table salt. Table salt is fine for your guests should they want more. Don't get me wrong. But, when cooking, using kosher salt allows the cook to grab and season the dish KNOWING just how much salt is applied. It's a control thing. Chefs use it because they can still see the amount of salt applied.
No, don't waste butter in pasta water. The cheapest oil should be used. Think about it. You're going to throw it out. Oil only helps keep the pasta starch from sticking together as they boil. Should you have a heavy sauce to adorn it, make sure you don't rinse the pasta. At most, drizzle some of that oil on it after you drain it (or butter if you're not health conscience). That extra starch on the pasta will help that wonderful sauce stick.
Humble apologies if someone else already answered this....I'm trying to read all the questions. My eyes are getting crossed!! | |
|
| A place for stupid cooking questions
Posted: 4/24/2008 7:03:55 PM | ^^Yup, always! Wonton soup, stir fry, etc... but always as a flavouring, always sparingly, not as a "cooking" oil.
Love it. | |
|
| A place for stupid cooking questions
Posted: 4/24/2008 7:06:04 PM | Hi, HJA...thanks for posting. You will find the cooking forums are where the best people hang out... .
Thanks for your answers...don't worry if someone else has already answered or not. Sometimes a question has more than one answer and it is always interesting to hear about different ways and methods. Hope to see more of you. | |
|
| A place for stupid cooking questions
Posted: 4/29/2008 2:21:39 PM | Curry Powder ~~~~
Yes! It can be toasted dry to develop its flavors. Sorry for the delay, I was out of the country again.
Next try a bit of fresh Ginger!
| |
|
| A place for stupid cooking questions
Posted: 5/4/2008 6:59:31 PM | Do whole tomatoes last longer in the refrigerator?
I have some fresh tomatoes that I picked up for someone else...how do I keep them, as long as possible, without going bad? | |
|
| A place for stupid cooking questions
Posted: 5/4/2008 7:12:48 PM | | ....No..you store them in open air..maybe sitting on the counter..or a shaded windowsill. Just don't store them in a bag..they ethylene gas they give off will cause them to ripen and go bad much faster. | |
|
| A place for stupid cooking questions
Posted: 5/4/2008 9:34:04 PM | Naughtical: I was just at Walgreens and saw that they had these "green bags" that are made for veggies and fruits, etc. that won't let the gasses get released and ripen the items put in there fast; on the contrary, it is supposed to help them last longer without the fuzz growing on them or mold or whatever that is gross that makes you toss them out sooner than you would have liked to. I didn't buy them as I want to research more on them, but supposedly they are reusable and are $9.99 for I believe 50 bags. Maybe worth purchasing.
I opted for some other stuff instead...i.e., reed diffusers, lip gloss, nail polish, etc....lol.
Okay...this was about stupid cooking questions, but I was just answering for Naughtical's concern over her, er, tomatoes. LOL.
~~Beth~~
P.S. Naughty, did you REALLY get ready in FIVE MINUTES and go to EruditeRedneck's for dinner? No way...you're teasing us, right? Maybe you did. Hmmm? How was dinner in that impromptu state? (other thread..I know.) | |
|
| A place for stupid cooking questions
Posted: 5/4/2008 9:54:45 PM | You don't like tomatoes yourself Naughty so you might as well toss 'em. I don't think they will last long enough.
Beth, does all that stuff you opted for instead come under the heading of preservatives? Don't underestimate Naughty, she can even slip into something quick and go to Denny's at 3 AM with no mess or fuss. Just don't ask her to do it on Prom night.
My quesiton is how long can meat be frozen and kept in the freezer if it's wrapped tight? I've some steaks that have been in their for a long time but don't know if they are still good. Is 6 months too long? | |
|
| |
| A place for stupid cooking questions
Posted: 5/4/2008 10:08:57 PM | Thanks, Naughtigal, I looked there and was reminded that I have a vacuum sealer so I’m going to start using it.
Maybe you can use the seeds from those tomatos to grow some tomato plants in your flower garden. You can even stick 'em where the sun don't shine. | |
|
| A place for stupid cooking questions
Posted: 5/4/2008 11:39:05 PM | I second the green bags. I think green bags and a vacuum sealer are essential in a single person's kitchen so we can have a decent variety and not have to eat the same exact produce day after day til it's gone. Tonight I threw out stuff I put in them about a month ago and it didn't look too bad. (No I don't usually leave stuff in them that long, but I've been sick and not eating well. It's interesting to see just how long stuff did last! Fresh beet greens at least a month old and they looked completely usable, but I have tons of new ones ready to pick now so I tossed them. Cilantro from the middle of last month, an apple from at least 2 months ago, oranges picked mid-February to the 1st of March.) They really worked well.
 | |
|
| A place for stupid cooking questions
Posted: 5/5/2008 11:03:11 AM | Freezing food depends a lot on how low you go!
Proper freezing requires a temp. of 0 to -10 or more deg. below zero F.
Just because you have ice cubes does not mean the your freezer is cold enough to store food for extended time.
Air is a problem too. You must wrap food air tight!
Theatrically, If your food is blacklegged correctly and your temp. is below 0 deg F ! there is no expiration
For more information check this out!
!http://www.realsimple.com/realsimple/content/0,21770,1210757,00.html
How Long Can You Refrigerate or Freeze Food?
Lew - | |
|
| A place for stupid cooking questions bundt cake
Posted: 5/5/2008 2:10:03 PM | Thanks americanrover I made a cake and it didn't stick . I used a box cake and instead of water I added a 15 oz can of freestone peaches. MMMMMM
Anyone know how to make good pizza dough. Mine is best used as a weapon or frisbee. | |
|
| A place for stupid cooking questions
Posted: 5/5/2008 2:17:30 PM | Thanks, Lewchef.
Americanrover...you convinced me...going to get some green bags. Wait! I have to first get something to put in them. I don't think they would work well with left-over fast food. I really need to cook more.
Redneck...what an interesting thing to do. I bet your cake was delicious.
Below is a like to a thread that has some good pizza dough recipes...but I hope that doesn't stop anyone from sharing theirs.
http://forums.plentyoffish.com/6369172datingPostpage2.aspx
| |
|
| A place for stupid cooking questions bundt cake AND pizza
Posted: 5/5/2008 3:19:29 PM | Goodo on the cake--now did you follow the directions on the box AND add the peaches, or did you leave out some of the stuff the directions called for and substitute the peaches?
re: Pizza There's a great thread going about pizza here on POF. If I'd been thinking I'd have gotten the actual name of the thread, but...oh well. It's pretty easy to spot. (I think). Where's that icon for blushing furiously? What a ditz I am today. (Okay I went out and looked for it--it IS easy to spot PIZZA CHALLENGE). If you don't find what you like there let me know. I have a super simple dough recipe that I think is pretty good.
Okay for supper tonight--this is a real important pizza recipe so read it carefully and take notes. This is especially for you Nautical!! LOL
PIZZA
1. Decide to go out to lunch with a friend;
2. Order a personal pizza and a salad;
3. Eat all of the salad and a peice of the pizza;
4. Get a box to take the pizza home;
5. Refrigerate 'til later;
6. Take out box (Now here's where it starts to get tricky):
7. Look at contents a few times and weigh the advantages and disadvantages of
a. eating it cold while sitting out in the back yard just enjoying life
b. heating it in the oven or
c. nuking it in the microwave.
8. Decide
9. Do
10. Eat
11. Do the dishes by throwing away the box.
Ahhhhhh | |
|
| A place for stupid cooking questions bundt cake AND pizza
Posted: 5/5/2008 3:46:27 PM | PIZZA !
The real deal.The way we do it!
In the mixer , put.
12 Quart Water
4 OZ fresh Yeast
24 OZ Sugar
Mix
10 OZ Salt
20 OZ Oil
Mix
50 Pounds Flower
Mix 10 Min.
Form in to 20 OZ Balls, Let them rise for 1 Hour then refrigerate over night.
Next day you can make 50 - 60 , 16" Pizzas! New York Style!
Remember, You can not use fresh Dough right away! It needs at least 1 day to develop the Gluten!! Or you will have a cardboard Crust.
| |
|
| A place for stupid cooking questions
Posted: 5/5/2008 4:03:38 PM | I never knew about the "one day" thing on pizza dough.
My one and only attempt at making my own was a failure...maybe that's why.
Thanks!
Americanrover: I don't like cold pizza so I opt for heating it up, grabbing a cold beer and then going outside to "enjoy life". Almost forgot...country music has to be playing in the background. Perfect! *sighs* | |
|
| A place for stupid cooking questions bundt cake AND pizza
Posted: 5/5/2008 6:26:32 PM | Lew:
I just reread your last post and paid a little better attention this time...
50 pounds of flour!!!
12 qts. of water...and so on!!!
Geeze...what do you mix it in, a 5 gallon bucket?
That's a lot of pizza dough.
Do you make 50 - 60 pizzas a day?
Anyone out there willing to try and break this down to a one or two pizza recipe?  | |
|
| A place for stupid cooking questions bundt cake AND pizza
Posted: 5/5/2008 7:03:50 PM | Naughtical: Go check out the thread about Pizza making...it has a lot of information about making them, etc. I found it entertaining. Or type in a search for threads on Pizza. I am sure there are tons of them on POF.
Okay..I just got back from the grocery store a little while ago. I had Publix make me a 1/2 of a sub sandwich. I wasn't in the mood to cook. I really wanted to just get the ingredients for these "no bake" cookies. One of them seems really too easy.
You just use two ingredients. Butterscotch morsels and those thin chinese rice noodles in the package. You melt the butterscotch morsels and pour over chinese rice noodles in a bowl. Drop by teaspoon mounds on wax paper and let cool. Keep in an airtight container. Sounds easy enough..right? Can't wait to try them out.
~~Beth~~ | |
|
Home
login 
