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Old 03-15-2015, 07:40 PM   #21
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Quote:
Originally Posted by KatyCooks View Post
Hi RP- don't think we have met? So hello!

Yeah, I Googled Tiger Tiger and realised that "simmer sauce" is what we call "curry paste".
Except it's not the paste, it's the sauce, all you add is the veggies or meat. I cook up the chicken and then add the sauce in to simmer for 20-30 minutes to allow the sauce to blend with the meat or veggies.

Look up Patak's brand of sauces for a better idea. Sorry about the link.

My choices for flavor are:
jalfrezi
korma
Madras
rogan josh
tikka masala
vindaloo

I tend to stick to the medium and mild curries. I have some curry powders, but using the sauces are quicker and makes two meals for me.
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Old 03-15-2015, 09:04 PM   #22
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I was going to do this a few nights ago, but changed plans. We'll be having some company for dinner, so tonight's the night. We'll have mashed spuds and salad with it.

My Favorite Company Chicken recipe
Turns out our company for dinner fizzled out with all of them sick with the creeping crud going around. I was disappointed at first but we sure don't need to get sick too. No No No!!
I won't have to cook again for a week!
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Old 03-15-2015, 09:25 PM   #23
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Originally Posted by KatyCooks View Post
A "curry simmer sauce"? What is this PF?
Patak's is one example you are probably familiar with.
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Old 03-15-2015, 09:26 PM   #24
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Duck tonight on the grill. I even had enough foresight this time to put a pan underneath to catch the fat drippings. That stuff is like liquid gold.
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Old 03-15-2015, 09:49 PM   #25
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Originally Posted by tinlizzie View Post
The Ides of March and no one is serving Caesar Salad?

I'm nuking a largish slice of spinach quiche from the freezer. Sliced heirloom tomatoes on the side.
Caesar salad is such a good idea (which I never thought of), that I put it on my calendar.
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Old 03-15-2015, 09:51 PM   #26
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Quote:
Originally Posted by KatyCooks View Post
...
Yeah, I Googled Tiger Tiger and realised that "simmer sauce" is what we call "curry paste".
That's what I have always seen them called. I know PF makes some sort of distinction, but many of Patak's curry pastes don't require anything but the addition of meat and possibly some veg.
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Old 03-15-2015, 09:53 PM   #27
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Stirling made lasagna. He thought that he couldn't make it because we didn't have any ricotta or cottage cheese. I made the cottage cheese. I used this recipe How To Make Paneer Cheese in 30 Minutes €” Cooking Lessons from The Kitchn | The Kitchn, but didn't press it. I turned out perfect.

The lasagna was wonderful.
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Old 03-15-2015, 09:54 PM   #28
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Originally Posted by Steve Kroll View Post
That stuff is like liquid gold.
IS liquid gold.. not like... IS...

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Old 03-16-2015, 01:53 AM   #29
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Thanks to tinlizzie and Frank and everyone else here who uttered the words "Caesar Salad", and especially to all my despicable Facebook friends who dared post photos to their status updates, I caved in. Good thing I had romaine lettuce, et al. And yes, we did "et al".
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Old 03-16-2015, 03:40 AM   #30
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Slice steak sandwich - thinly sliced USDA prime cut London broil. Seasoned and seared quickly on cast iron stove top grill pan. Served on buttered baguette with creamed spinach on the side.
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