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[majikero]

To all curry experts out there! What kind of spices to you use to make curry? I need to know this because my mother hates it when I make curry so I only make it occasionally when the fey mood hits me. When I do make it, I usually am not happy on how it turns out.

[Bauglir]

Cumin and turmeric are crucial, unless you're fabulously wealthy (in which case you can replace the turmeric with saffron, I hear). Ginger is nearly as. Garlic is excellent, and pepper (both black and chili) almost goes without saying. Cinnamon, cardamom, cloves, and nutmeg are all good as well.

[GiglameshDespair]

To be honest, I don't. I have cheap curry sauce (23 pence yeah!). Do you like spicy curries, mild curries, what?

I like to make a chinese-y curry. A jar of curry sauce, with spring onions, pork shoulder, and peppers, a tablespoon or two of soy sauce, a little bit of ginger.

[majikero]

Due to the fact that the spices I buy comes out of my pocket instead of the grocery budget, I just get the generic curry powder. I guess that's not enough for a good curry.

Maybe its my use of thickeners that's the problem. It usually comes out too thick or too thin for my tastes.

[wierd]

Since its in the news that the flu is here in the US, and what with all that nasty winter arctic vortex fun in the north and eastern states, here's a little something to warm your hearts.

It's my mom's recipie for chicken and noodles.

Ingredients:
at least 1lb of chicken breast, preferably a whole chicken, baked, skinned, boned.
1 package of knorr brand chicken bullion (really, it DOES have to be that brand. I searched for YEARS for a good substitute for the bullion my mom used to use, since it is no longer made. The mexican style chicken bullion is an acceptable substitute, and others I have tried simply don't have the right punch. Warning-- VERY high sodium. I prefer the loose powder over the cubes. In my area, you can get this at walmart. your mileage may vary.)
2 whole cellery
1 family size bag of baby carrots
turmeric
curry powder
1 can UNsweetened condensed milk
3 cans sliced black olives, with juice (small ones mind. use sliced-- minced is kinda icky.)
egg noodles
3 large idaho potatoes (optional-- makes soup more casserole like)

In a large stockpot, cover shredded chicken meat with water, and add 1 and 1/2tbs of the knorr bullion, 1tsp turmeric, and 1tsp curry powder. Cover, and simmer on medium heat.

While that is heating up, dice the 2 whole cellery, rinse and dice the carrots, and if using-- peel and slice potatoes. Once the chicken and bullion are good and hot, put the veggies in.

Open the cans of black olives, and put the whole contents in, juice and all. Cover and simmer for about 20 minutes, or until carrots/potatoes start to become al-dente. Pour in the condensed milk, and add the dry egg noodles.

Cook on medium high heat for about another 10 to 20 minutes, or until noodles and veggies are completely done to desired texture. Serve good and hot with home-made rolls. Pepper slightly to taste upon serving.

Enjoy!

[Jopax]

You guys have no idea what you're talking about, pickled beets are one of the most refreshing and sour side dishes. As such they go awesomely with the usually fatty and filling winter meals, a taste contrast if you will.

Also one of my favourite things ever is spinach soup, or broth, not sure since it's kinda between the two. Main indegredients are spinach leaves, some potatoes and shelled oats. Added bonus that turns up the awesome to eleven is if partway trough the cooking you chuck in some dried pork ribs which both give flavour to the soup and are one of the tastiest ways to prepare pork that I know of.

[VerdantSF]

To all curry experts out there! What kind of spices to you use to make curry? I need to know this because my mother hates it when I make curry so I only make it occasionally when the fey mood hits me. When I do make it, I usually am not happy on how it turns out.

Here's what I use on an everyday basis:

Spoiler (click to show/hide)

Clockwise from 11: cayenne, turmeric, cumin seeds, coriander seeds (seeds of the cilantro plant), mustard seeds, fenugreek seeds
Center: panch phoran, a Bengali five-spice blend (cumin, kalonji, fenugreek, mustard, and fennel seeds)

When I go all out, I add the following spices (usually spread over several different dishes without too much overlap):

Spoiler (click to show/hide)

Black cardamom, cinnamon powder, mango powder, bay leaves, hing*, star anise, green cardamom, fenugreek leaves (VERY different flavor from the seeds), and ginger powder.  I also use nutmeg and cloves, though they're not pictured here.

* The dried & powdered gum resin of the asafoetida plant.  This is something I use all the time, but because of the strong odor, I don't keep it in the masala dabba along with my other daily spices.

[majikero]

Damn, that's alot of spices.

[wierd]

If you know what you are doing with them, lots of spices is NOT a bad thing.

[majikero]

Made the curry. Now I just have to resist adding cheese while it stews.

[Avis-Mergulus]

So, I tried to make shortbread. I took 200 grams of butter, 1/4 cup of sugar, some vanilla extract and nutmeg, a cup of flour, mixed it all together, left it in the fridge for half an hour, the rolled it flat, cut it into squares and stuffed it into an oven pre-heated to 180 Celsius.
Now, my stove has a dial for oven temperature right next to the dial for heater temperature. I was cooking roasts on the heater and accidentally turned the wrong dial, cutting oven temperature, and when I noticed the fact, the batter had already melted.
So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.

[VerdantSF]

So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.

Sounds good to me!

[majikero]

Any accident that leaves you with a giant cookie is a good thing. 

Anyways, my curry is too spicy and the potatoes turned to mush. Other than that, it tastes good and doesn't even have the curry taste/smell that my mother hates. It's simply a brown mush of tongue burning deliciousness.

[Avis-Mergulus]

So what I got in the end was one huge - half a meter across - and entirely delicious cookie. Not sure if miffed or not.

Sounds good to me!

Well, everybody et it pretty fast, but it kinda wasn't what I was aiming for. If I knew it was gonna do that, I would have arranged the slices differently to make it less lumpy. Still, not bad for the first time.

[VerdantSF]

I wonder if your mother is a cilantro supertaster.  A lot of curries garnish with cilantro, which can taste like soapy dish water for a small percentage of people.