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[wierd]

Cilantro is good, but must be used sparingly.

[Osmosis Jones]

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.

If your potatoes are falling apart, you're using the wrong sort; go for the waxier, low starch varieties.

Also, another amazing curry to try is the rendang. One warning though; while all good curries should be stewed for a while, in this it is vital. You need to slow cook until the sauce has thickened right down, and is starting to actually caramelise a bit. That said, if you have a the patience, this is an incredible dish.

[GiglameshDespair]

Blergh, garlic. I hate the stuff. Back when I could smell things the smell of garlic was always vile beyond belief.

[VerdantSF]

Just garlic or other allium vegetables, too?  You might like Jain cuisine.  It's a subset of Indian cuisine, cooked by the Jain religious minority, which eschews all allium vegetables, including garlic and onions.  It might sound strange to have a curry without at least one of those, but the cuisine makes good use of hing and ginger. 

[GiglameshDespair]

Just garlic really, though I'm not overly fond of chives and leeks. Onions are great though.

[LeoLeonardoIII]

My girlfriend's just the opposite: hates onions, likes garlic. So I pretty much stopped eating onions too.

[wierd]

Concerning the failed shortbread--

I've never attempted shortbread, but have successfully pulled off soufle' and french cake. (Gawd.. the whipping!) I seem to recall once doing angelfood as well, but I dislike buying special four.

The ingredients you list sound pretty close to those of sugar cookie, and english pound cake. I am kinda interested in trying my hand at it.

[majikero]

Well, family verdict on the curry, Too Spicy do not want. I made too much and now I have to eat a pot of curry by myself.

[Avis-Mergulus]

Concerning the failed shortbread--

I've never attempted shortbread, but have successfully pulled off soufle' and french cake. (Gawd.. the whipping!) I seem to recall once doing angelfood as well, but I dislike buying special four.

The ingredients you list sound pretty close to those of sugar cookie, and english pound cake. I am kinda interested in trying my hand at it.

The difference is that both sugar cookie and pound cake include eggs, while shortbread doesn't.
It's pretty easy, you just let the butter stand outside until it gets soft, and whip in the sugar, then the flour, spices to taste. The whole trick is not to let the butter melt and make it all greasy, and you have to find the correct time to cool the dough - it mustn't be too hard, because then it crumbles when you roll it. After that, it's 15 or so minutes at 180 Celsius and voila, at least in theory.

[GiglameshDespair]

Well, family verdict on the curry, Too Spicy do not want. I made too much and now I have to eat a pot of curry by myself.

It's always better to go on the side of caution with curries. While mild curries are still nice, too hot curries are just unpleasant to eat.

[majikero]

Why does my curry always end in sadness and tears! _{Mostly tears} 

I'll be eating it all tomorrow.

[Blargityblarg]

Blergh, garlic. I hate the stuff. Back when I could smell things the smell of garlic was always vile beyond belief.

I don't think we can be friends.

[Bauglir]

While I'm at it re: produce, I'll just list the recipe for

Regular Ordinary Bauglir Lunchtime

Spoiler (click to show/hide)

3 tablespoons cooking oil (I use olive oil fortified with cod liver oil, but whatever works for you)
1.5 tablespoons butter
1 large carrot
1 large yellow onion
2 stalks celery
1/2 cup frozen, chopped broccoli
3 mushrooms
5 cloves garlic
1/2 cup frozen, chopped spinach
2-3 cups raw leafy greens of choice (I use mustard greens or kale)
2 cups chunky tomato sauce of choice (I use a so-called garden vegetable sauce)
Black pepper, salt, ginger, dill weed, turmeric, and dried chili pepper to taste
1 teaspoon vinegar

1/4 pound (dry) whole wheat pasta

1/4 cup shredded cheese of choice

Begin by chopping your carrot and onion. Then, fill a pot with water, salt it, add your pasta, and switch on the heat. In a separate pan, begin heating your cooking oil to medium-high. Then, chop your celery. By the time you're finished, the pan should be sizzling hot - add the vegetables you've chopped so far, the broccoli, and the butter. Then, add the "to taste" seasonings. You can add more later on, if you like. Meanwhile, slice your mushrooms and crush, then chop, your garlic. When your carrots are soft and your onions begin to caramelize, lower the heat to medium, and add the mushrooms and garlic, followed by your leafy greens. Once they've softened and lost volume, add your spinach, then immediately add the tomato sauce and vinegar. Switch off the heat, strain your pasta (which should be done by now, if it didn't finish earlier in the process), and add the pasta to the sauce. Mix it up, and serve immediately, topped with cheese.

Makes 1 large lunch and a smaller dinner for later, at work. I'll take pictures tomorrow, maybe, if I remember and have time. Next week, I'll be incorporating about 1/4 pound of meat, as well.

[Caz]

Cilantro is good, but must be used sparingly.

It's mostly good sprinkled on top at the very end, garnish-style.

Does coriander seed have the same effect as the leaves for people with the taste problem? I couldn't live without coriander

[Osmosis Jones]

Cilantro is good, but must be used sparingly.

It's mostly good sprinkled on top at the very end, garnish-style.

Does coriander seed have the same effect as the leaves for people with the taste problem? I couldn't live without coriander

Heh. We literally just had this discussion 2 or 3 pages back, and it's cropped up several times through the thread. Must be a popular topic

But to answer your question, no it doesn't. I get the soapy taste from the leaves, but not the seeds or powder (which is from the roots). On top of that, I can still make use of the leaves, but I go light on them. In small amounts, the soapiness is less prevalent than the simple freshness I find it adds to the dish.