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Old 02-10-2011, 08:37 AM   #21
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Quote:
Originally Posted by Fuzzy View Post
What is galanga? I've heard that used fairly interchangeably with ginger.

Sure, I'll post the results of the experiments when I get the chance to make it :D Right now, I just got the ingredients to make vegetarian miso ramen, so that's my next project.
Galangal is a southeast Asian herb that looks and tastes much like Ginger. Obviously it tastes different, fruitier or more aromatic maybe.

You can buy it fresh at many Asian markets and dried from places like Penzeys.

Good luck with the miso soup. It's really simple but perfect for cold weather!
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Old 02-10-2011, 02:11 PM   #22
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I had to have curry today after all the talk! I posted the recipe:
http://http://www.discusscooking.com/forums/f13/dry-coconut-curry-70112.html#post967780

...which I think is how this is supposed to work, LOL....
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Old 02-11-2011, 12:12 AM   #23
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I had to have curry today after all the talk! I posted the recipe:
http://http://www.discusscooking.com/forums/f13/dry-coconut-curry-70112.html#post967780

...which I think is how this is supposed to work, LOL....
The link is broken, but I'm very interested in hearing how YOU did it!
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Old 02-11-2011, 12:15 AM   #24
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Oh, One quick question about the the miso--the recipe calls for kelp, but I'm wondering if there's a substitute. Here's how they use it: Boil kelp and ginger to make the broth, then remove both ingredients and pour over noodles. I'm wondering if I can use consomme of some sort. Fish paste, bouillon, vegetable broth... something? Nothing with chicken though. One of my family members is allergic.
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Old 02-11-2011, 03:58 AM   #25
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I dont want to sound pompous but there is no such word as Curry in the various Indian dialects the rearest is Kari, one story is that when the Indian people kicked the brits out a Colonel got his manservant to grind every spice they had to make a as he called it Curry Powder.
I learned to cook spiced dishes at Veeraswamy London which is Puka, my family supplied them with spice, veg and rice. The spicing must be balanced to the flavor of the main ingredient. Sea food light spice, chicken light to medium, Pork strong ie Portugese(christian) Vindalo.
An old aquaintance Pat Chapman of the Curry Club wrote the best book about non puka cooking in Indian restaurants in the UK, its called batch cooking, if you want me to explain this method just ask.
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Old 02-11-2011, 08:02 AM   #26
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Red face

Quote:
Originally Posted by Fuzzy View Post
The link is broken, but I'm very interested in hearing how YOU did it!
Let me try linking again, sorry! Recipe is here:
Dry Coconut Curry
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Old 02-11-2011, 08:05 AM   #27
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Originally Posted by Andy M. View Post
I don't usually equate curries with Middle Eastern cooking.
Me either....more of an Indian / Thai thing.

Red Curry is my absolute fave. And the key to a spicy curry is: fresh chilis.
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Old 02-11-2011, 08:07 AM   #28
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Those are some others that came up in most of them--fenugreek, cardamom and black pepper.

That's a good idea for starters! I take it you make curry? Have you ever tried one with chocolate? I got the idea from an anime I recently finished--Black Butler--and I decided I had to try it since curry is one of my favorite Asian/Middle Eastern dishes.
Curry and anime....if you build custom motorcycles you might be my husband's twin.
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Old 02-11-2011, 08:14 AM   #29
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Oh, One quick question about the the miso--the recipe calls for kelp, but I'm wondering if there's a substitute. Here's how they use it: Boil kelp and ginger to make the broth, then remove both ingredients and pour over noodles. I'm wondering if I can use consomme of some sort. Fish paste, bouillon, vegetable broth... something? Nothing with chicken though. One of my family members is allergic.
Not really, sorry.

Miso soup contains three key ingredients: miso, seaweed (kelp) and bonito fish. You can make "vegetarian" miso soup without the fish but the seaweed is essential to miso soup's flavor.

The combination of seaweed and bonito is called Dashi. You can make it from scratch or buy it in powdered form in an Asian market.

I take it that you have miso paste. You can go ahead and make a vegetable soup and enhance it with the miso paste. It will probably taste good but it won't be miso soup.
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Old 02-11-2011, 09:57 AM   #30
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Quote:
Originally Posted by Bolas De Fraile View Post
I dont want to sound pompous but there is no such word as Curry in the various Indian dialects the rearest is Kari, one story is that when the Indian people kicked the brits out a Colonel got his manservant to grind every spice they had to make a as he called it Curry Powder.
I learned to cook spiced dishes at Veeraswamy London which is Puka, my family supplied them with spice, veg and rice. The spicing must be balanced to the flavor of the main ingredient. Sea food light spice, chicken light to medium, Pork strong ie Portugese(christian) Vindalo.
An old aquaintance Pat Chapman of the Curry Club wrote the best book about non puka cooking in Indian restaurants in the UK, its called batch cooking, if you want me to explain this method just ask.
You don't sound pompous at all, and in fact I'm intrigued. I'm always looking for ways to make my cooking better, so I would love it if you could give me some more pointers.

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Curry and anime....if you build custom motorcycles you might be my husband's twin.
No, no custom motorcycles for me.

Quote:
Originally Posted by jennyema View Post
Not really, sorry.

Miso soup contains three key ingredients: miso, seaweed (kelp) and bonito fish. You can make "vegetarian" miso soup without the fish but the seaweed is essential to miso soup's flavor.

The combination of seaweed and bonito is called Dashi. You can make it from scratch or buy it in powdered form in an Asian market.
You mention kelp and seaweed interchangeably... would Nori work?
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