For dinner last night, we had delicious ribeye steak and potatoes. To make
the potatoes more interesting (I usually do a lyonnaise for my wife) I
decided to fry them with some curry, turmeric and ginger to get more
personality into it.

Delicious! The turmeric, of course, gave it a nice yellow color and a nice
layer of flavor. The curry was very much up front and went well with the
text of the potatoes. The ginger was a nice background sweetness that
played well with the onions. And the whole thing worked well with the
steak, which was simply seasoned with cumin, salt and fresh ground
pepper...

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

On Mon, 09 Feb 2004 16:18:15 GMT, Darryl L. Pierce,,, wrote:

..... To make the potatoes more interesting (I usually do a lyonnaise for my wife) I
decided to fry them with some curry, turmeric and ginger to get more
personality into it.....

You've been reading Madhur Jaffrey's A Taste Of India again, haven't you?
--
Tim.

If the human brain were simple enough that we could understand it, we would
be so simple that we couldn't.

Tim Challenger "timothy(dot)challenger(at)apk(dot)at" wrote:

..... To make the potatoes more interesting (I usually do a lyonnaise for
my wife) I decided to fry them with some curry, turmeric and ginger to
get more personality into it.....

You've been reading Madhur Jaffrey's A Taste Of India again, haven't you?

Guilty as charged...

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Wayne Jones wrote:

Cumin on a steak? You are adventurous.
Wayne in Ottawa
"Darryl L. Pierce,,," wrote in message
s.com...

For dinner last night, we had delicious ribeye steak and potatoes. To make
the potatoes more interesting (I usually do a lyonnaise for my wife) I
decided to fry them with some curry, turmeric and ginger to get more
personality into it.

Delicious! The turmeric, of course, gave it a nice yellow color and a nice
layer of flavor. The curry was very much up front and went well with the
text of the potatoes. The ginger was a nice background sweetness that
played well with the onions. And the whole thing worked well with the
steak, which was simply seasoned with cumin, salt and fresh ground
pepper...

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"




I'd personally go with cumin before I did curry shudder. As you can
probably tell, curry isn't one of my most favorite things... ;-)


--
Steve

Men are from Earth. Women are from Earth. Deal with it.

Cumin on a steak? You are adventurous.
Wayne in Ottawa
"Darryl L. Pierce,,," wrote in message
s.com...
For dinner last night, we had delicious ribeye steak and potatoes. To make
the potatoes more interesting (I usually do a lyonnaise for my wife) I
decided to fry them with some curry, turmeric and ginger to get more
personality into it.

Delicious! The turmeric, of course, gave it a nice yellow color and a nice
layer of flavor. The curry was very much up front and went well with the
text of the potatoes. The ginger was a nice background sweetness that
played well with the onions. And the whole thing worked well with the
steak, which was simply seasoned with cumin, salt and fresh ground
pepper...

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Wayne Jones wrote:

Cumin on a steak? You are adventurous.

Nah. I use cumin on pot roast. It was natural to one day try it on a
steak.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Steve Calvin wrote:

I'd personally go with cumin before I did curry shudder. As you can
probably tell, curry isn't one of my most favorite things... ;-)

Now, what do you mean by "curry" and *which* curry do you mean, if you're
referring to spice mixtures. I have about 10-15 different recipes for curry
powders and pastes from different regions of the world...

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

Darryl L. Pierce,,, wrote:
Wayne Jones wrote:


Cumin on a steak? You are adventurous.


Nah. I use cumin on pot roast. It was natural to one day try it on a
steak.


It's really good in a meatloaf. Not in the loaf itself, but in the glaze.

--
Adam Fineman

(Reverse domain name to reply.)

Adam Fineman wrote:

Cumin on a steak? You are adventurous.

Nah. I use cumin on pot roast. It was natural to one day try it on a
steak.

It's really good in a meatloaf. Not in the loaf itself, but in the glaze.

Okay, share your recipe, please.

--
Darryl L. Pierce
Visit the Infobahn Offramp - http://mypage.org/mcpierce
"What do you care what other people think, Mr. Feynman?"

In rec.food.cooking, Darryl L. Pierce,,, wrote:

steak, which was simply seasoned with cumin, salt and fresh ground
pepper...

Cumin? On a ribeye? Why?

--
....I'm an air-conditioned gypsy...

- The Who

In rec.food.cooking, Darryl L. Pierce,,, wrote:
Wayne Jones wrote:

Cumin on a steak? You are adventurous.

Nah. I use cumin on pot roast. It was natural to one day try it on a
steak.

Personally, I prefer steak-flavored steak.

--
....I'm an air-conditioned gypsy...

- The Who

Darryl L. Pierce,,, wrote:
Steve Calvin wrote:


I'd personally go with cumin before I did curry shudder. As you can
probably tell, curry isn't one of my most favorite things... ;-)


Now, what do you mean by "curry" and *which* curry do you mean, if you're
referring to spice mixtures. I have about 10-15 different recipes for curry
powders and pastes from different regions of the world...

Good point. I don't really know to be quite honest. I've had it a few
different times and they all tasted retched to me.

Darryl L. Pierce,,, wrote:
Adam Fineman wrote:


Cumin on a steak? You are adventurous.

Nah. I use cumin on pot roast. It was natural to one day try it on a
steak.

It's really good in a meatloaf. Not in the loaf itself, but in the glaze.


Okay, share your recipe, please.


I can't claim credit; it's from Good Eats. I've tried it, and it's
delicious.

http://www.foodnetwork.com/food/reci..._10215,00.html

--
Adam Fineman

(Reverse domain name to reply.)

Steve Calvin wrote:

Darryl L. Pierce,,, wrote:
Steve Calvin wrote:


I'd personally go with cumin before I did curry shudder. As you can
probably tell, curry isn't one of my most favorite things... ;-)


Now, what do you mean by "curry" and *which* curry do you mean, if you're
referring to spice mixtures. I have about 10-15 different recipes for curry
powders and pastes from different regions of the world...

Good point. I don't really know to be quite honest. I've had it a few
different times and they all tasted retched to me.

Oh, Steve, I hear ya. When I was a kid, my mother tormented me with
this curried stew thing served over rice. Like a beef stew, covered
with green glop. To cap off the dining experience, the parts that
should have been potatoes, she used turnip (gag).

I have no interest in trying that stinky curry stuff ever again.

nancy

On Wed, 11 Feb 2004 12:46:49 -0500,
Nancy Young wrote:

Oh, Steve, I hear ya. When I was a kid, my mother tormented me with
this curried stew thing served over rice. Like a beef stew, covered
with green glop. To cap off the dining experience, the parts that
should have been potatoes, she used turnip (gag).

I have no interest in trying that stinky curry stuff ever again.

LOL, you told me about this, but I didn't realize she'd put
turnips in it. ;D

Give it another chance someday, not ALL curry is green,
gloppy, stinky and full of turnips. Some have eel in them! (ducks
and runs)

Seriously, that doesn't sound like any curry I've ever had. There
are so many different kinds with different meats and vegetables in it,
with widely varying flavors. I can't even pick a favorite, although I
am partial to SE Asian curries... fragrant with chilies, garlic,
onion, lemongrass, kaffir lime leaves, shrimp paste (better than it
sounds/smells) and rich with coconut milk. Ahhh, it's damn good stuff.

Ariane