On 4/15/2016 4:35 PM, sf wrote:
> On Fri, 15 Apr 2016 15:35:31 -0600, onglet > wrote:
>
>> On 4/15/2016 12:14 AM, sf wrote:
>>> On Thu, 14 Apr 2016 09:59:25 -0600, onglet > wrote:
>>>
>>>> Mmm hmm!
>>>>
>>>>
>>>> http://www.hungryhuy.com/vietnamese-...-curry-recipe/
>>>>
>>>> Vietnamese Chicken Curry Recipe (Cà Ri Gà)
>>>>
>>> <snip>
>>>
>>>> Marinade
>>>> 2 tsp salt
>>>> 2 tsp onion powder
>>>> 2 tbsp curry powder
>>>>
>>>> But what about using FRESH(er) curry ingredients instead of dried?
>>>>
>>> What is the composition of that mysterious curry powder?
>>
>> That's always the rub - I go with what I find at my Asian market, as
>> long as it's not basic S&B, which I find a bit bland.
>>
>> Frankly if I can't read the ingredients I get curious and pounce, lol.
>>
>>>> Well, since you asked:
>>>>
>>>> https://theculinarychronicles.com/20...chicken-curry/
>>>>
>>>> Cà Ri Gà (Vietnamese Chicken Curry)
>>>> Serves 4-5
>>>>
>>> <snip>
>>>>
>>>>
>>>> Yeah, those'll work!
>>>
>>> I think so too.
>>>
>>
>> So what say you as to straining a curry broth to make a curry consomme?
>>
>> My thinking is a curry Pho - with thin shaved prime rib on top.
>
> Properly done pho is a lot of work, so it's a restaurant meal for me.
>

It is for us too, mostly.

But the chance to cross breed Pho with curry...oh my!