Curry paste taste test
Judi
last year
last modified: last year
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Comments (15)
Lars
last yearRelated Discussions
fruit samplers, taste testing events
Comments (5)garedneck: Sorry but I have no plans to ship. It's hard enough getting ripe fruit to the farmers market in good shape. And while I appreciate your ambition and initative, I'm not sure it will clarify what you want. So many people try one example of one of my fruits and have an image forever burned in their brain as to that fruits character and merit, or lack thereof. It doesn't work that way in my experience for most things. I've seen fruit vary two fold in brix off one tree one year. I had Flavor Grenade that varied from 18 to 35+ brix this year. If you find a local orchard with conditions similar to yours, that should help a lot but still isn't a sure thing. With effort you may well be able to grow better fruit than the local orchard. It could also be worse. My experience is that no more than half what I try works out. Not sure there is any replacement for trial and error....See MoreUniversity taste test rates hybrids over heirlooms!
Comments (28)"Why don't you folks give this hybrid a try when seed become available and see how it stacks up against the best heirlooms you grow?" DING-DING-DING-DING-DING-DING-DING-DING!!!!!! We have a winner! Really folks. Don't knock it until you try it. First, we are talking about taste tests. Tastes are an opinion only. Everyone has their own opinion. For example, I can fart on an elevator and not be bothered. The other passengers on the car probably won't agree. Of course, these are subjective and are based on the experiences of the testers. These testers may have been NY City residents who have never tasted a heirloom or anything other than what they purchased at the grocery store. They may have based their preferences on what they THINK tomatoes are supposed to taste like. Also, tastes change over time. Some things require an acquired taste. How many people do you know that enjoy the taste of beer or scotch or any other alcoholic beverage? How many people do you know liked whatever alcoholic beverage the very first time they tasted it? I know I didn't, but after years of being of being a college student, I learned to appreciate the taste of a good beer. I would really enjoy a good, dark, Shiner beer today if I still drank, but thought it tasted like flat dirt the first time I had one. The same goes for tomatoes. You guys may have not seen anything special about your favorite heirloom the first time you tasted it, but now it may be the best thing since (and on) sliced bread. Finally, we are talking about taste tests for tomatoes that were grown in a particular area under particular conditions. In your area, with your own style of care, you may get completely different results than what these growers were able to achieve. In other words, YMMV (Your Mileage May Vary)....See MorePatak curry paste question
Comments (11)Here's a post for a great pressure cooker curry which uses Patak's curry paste. I find a equal parts of the mild and hot paste suits my palate just fine, but if I'm having a real yearning for hot-as-hades food I'll use all hot paste: Curry in a Hurry This recipe from Lorna Sasss Pressure Perfect is a quick and easy way to make a pretty tasty curry. You can make it with chicken, beef, lamb or pork, and vary the hotness by using mild or hot curry paste. 2 tablespoons of mild curry paste makes a pleasant-but-wimpy curry; 4 tablespoons of mild paste makes it pleasantly zingy; 4 tablespoons of hot curry paste makes it very hot, near my limit of tolerance (and I really like hot food). I generally use 2 tablespoons of hot and 2 tablespoons of mild curry paste. This is a recipe thatÂs ridiculously easy yet produces delicious food. If you donÂt want to mess with the yogurt, peas and cilantro, donÂt botherÂthe dish will still be very tasty, but the sauce wonÂt be as rich or velvety-smooth. ( I personally donÂt like cilantro, so I donÂt use it.) The recipe calls for 3 pounds of bone-in chicken; I find it easier to use about 2 or 2.5 pounds of boneless skinless chicken thighs. ÂOnce you get the pressure cooker up to pressure, make a pot of rice. By the time the rice is done, so is this. 1 cup water 4 tablespoons PatakÂs Mild Curry Paste 1 medium onion, coarsely chopped 3 pounds bone-in skinless chicken thighs or breasts, or 2-2.5 lbs boneless skinless thighs, or 2 lbs. other meat (see chart below) 1 cup plain yogurt 1 ½ cup frozen peas 3 tablespoons cilantro, chopped (optional) Pour the water into a 4-qt or larger pressure cooker and blend in the curry paste. Place on high heat and add the onion and meat of your choice. Lock the lid in place. Over high heat bring up to high pressure. Reduce the heat just enough to maintain high pressure and cook for the time indicated in the chart. Turn off the heat. Allow the pressure to come down naturally. (If cooking chicken, release any remaining pressure after 4 minutes.) Remove the lid, tilting it away from you to allow steam to escape. If the chicken or meat isnÂt tender, cover again and simmer until done. If necessary, skim off the fat that rises to the surface or degrease the broth in a fat separator. Blend the yogurt into 1 cup of the broth. Stir the peas into the curry and simmer until they are defrosted, about 1 minute. Turn off the heat and stir the yogurt mixture into the curry. Stir in the cilantro and salt to taste. Serve in bowls over rice. Meat choices Cooking times Chicken (see notes above) 8 minutes high pressure, 4 minutes of natural release, then quick release Beef (boneless chuck, 1" cubes) 8 minutes high pressure, then natural release Pork shoulder (1" cubes) 8 minutes high pressure, then natural release Lamb (boneless, 1" cubes) 12 minutes high pressure, then natural release If using beef, pork or lamb, trim off excess fat and cut the meat into approximately 1" cubes before cooking.....See MoreDum murgh - Chicken curry
Comments (20)well alison--perhaps my DH wasn't as far off the mark as i had assumed all these years :) and thank you pranjal--i had meant to get back to this earlier but got lost somehwere along the line this week. i don't have a recipe for the slub gum. i tried pan-frying the thickly sliced eggplant but found i was happier with the texture if i steamed it a little bit. while it was cooling off, i'd pan fry some ground beef and onions and gave the whole pan a decent coating of fresh clopped parsley and then turned off the heat to let the mix sort of absorb some of the parsley flavor. then just add a large can of chopped tomatoes in their juice and the eggplant and salt and pepper and let it simmer for awhile. if it wasn't our main course, i didn't add beef--just used it as a side dish instead. but i wanted to tell you how good the chicken was! i'd forgotten what a good tenderizer yogurt was and i wasn't sure how ted would like it, but it was a great change of pace for us. my cinnamon sticks were older than i thought and i didn't use all the cumin called for, but we'll be playing around with that recipe again. i had monday off and went to the oriental market i mentioned to see what things i could find and they were closed for veterans' day! but i really appreciated the push to try something new!...See MoreLars
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