On 4/19/2016 11:34 AM, notbob wrote:
> On 2016-04-19, Javelin SST > wrote:
>
>> I totally endorse your home mixed curry powder, it will always be superior.
>
> I strive to make my own spice mixes. The only time I was wrong was
> when I tried to make a Cajun/Creole spice mix with real whole garlic,
> onions, peppers, etc. Turns out some spice mixes actually work better
> with processed spices like onion salt, garlic salt, and celery salt.
> That was a huge eye-opener.

I don't doubt it, you were kind of treading on Jerk seasoning ground there.

>> S&B is a very _mild_ curry.
>
> I prefer a pre-made paste, like Pataks. Ma Ploy is a good paste brand
> fer Thai curries.

I will have to look for those, tnx.

>> But it's not a bad product and for a Ramen tie-in I think it has merit.
>
> Haven't tried it, but need to. I often eat instant ramen, usually
> toward the end of the month, when my SSN funds get low.

Just like being back in school, no?

> I also need to learn more vegetarian Indian cooking. Too much meat in
> my diet, but I'm certainly no vegan.
>
> nb

The do some amazing things with lentils, plenty of very savory and
healthy options to explore.

http://www.food.com/recipe/indian-dhal-336973

http://www.vegrecipesofindia.com/pea...matar-paratha/

green peas paratha recipe with step by step photos – stuffed paratha or
whole wheat flat bread stuffed with a spiced mashed peas filling.

On 2016-04-19, Javelin SST > wrote:


> The do some amazing things with lentils, plenty of very savory and
> healthy options to explore.

What's weird is, I do not like lentils. I say weird cuz I love most
legumes. I almost always have a pot of beans, of some sort, prepared.
I jes think lentils lack something. Flavor? Whatever. Don't like
'em. 8|

nb

On 4/19/2016 2:16 PM, sf wrote:
> On Tue, 19 Apr 2016 10:01:15 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Tuesday, April 19, 2016 at 12:53:30 PM UTC-4, sf wrote:
>>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
>>>>
>>>>> I hope it's not covered in flour and cooked to death either.
>>>>
>>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
>>>> be perfect for "cooking to death".
>>>>
>>>> As to "covered in flour", I always dust chicken breast in flour
>>>> when I'm making chicken piccata. Nothing wrong with a little flour.
>>>>
>>>>
>>>
>>> It's unnecessary carbs.
>>
>> Oh, for the love of Mike. There probably isn't much more than a
>> teaspoon of flour sticking to one of those pork chops.
>> It's not like they're battered and deep-fried.
>>
>>> Use thighs and you can brown the meat without
>>> overcooking them without using flour.
>>
>> Thanks. I don't like thighs. They have a slimy mouthfeel.
>>
>>> I never flour my (center cut)
>>> pork chops either. I buy them thick enough not to turn into shoe
>>> leather by the time they've browned and my cream gravy is made with
>>> real heavy cream, not a roux.
>>
>> I grill 'em.
>>
> So you grill pork chops coated in flour and make a gravy.
> Interesting concept.
>
She did NOT say that. She said she grills center cut pork chops.

Jill

On Tuesday, April 19, 2016 at 2:16:49 PM UTC-4, sf wrote:
> On Tue, 19 Apr 2016 10:01:15 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Tuesday, April 19, 2016 at 12:53:30 PM UTC-4, sf wrote:
> > > On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> > > >
> > > > > I hope it's not covered in flour and cooked to death either.
> > > >
> > > > I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> > > > be perfect for "cooking to death".
> > > >
> > > > As to "covered in flour", I always dust chicken breast in flour
> > > > when I'm making chicken piccata. Nothing wrong with a little flour.
> > > >
> > > >
> > >
> > > It's unnecessary carbs.
> >
> > Oh, for the love of Mike. There probably isn't much more than a
> > teaspoon of flour sticking to one of those pork chops.
> > It's not like they're battered and deep-fried.
> >
> > > Use thighs and you can brown the meat without
> > > overcooking them without using flour.
> >
> > Thanks. I don't like thighs. They have a slimy mouthfeel.
> >
> > > I never flour my (center cut)
> > > pork chops either. I buy them thick enough not to turn into shoe
> > > leather by the time they've browned and my cream gravy is made with
> > > real heavy cream, not a roux.
> >
> > I grill 'em.
> >
> So you grill pork chops coated in flour and make a gravy.
> Interesting concept.

Please read more carefully. Jill buys center-cut chops, breads,
fries, and makes gravy. I buy center-cut chops and grill them.
I've got a handful of marinades (soy sauce-based, gochujang-based,
chermoula-ish, etc.) that I use on pork chops to be grilled.

Cindy Hamilton

On 4/19/2016 12:36 PM, notbob wrote:
> On 2016-04-19, Javelin SST > wrote:
>
>
>> The do some amazing things with lentils, plenty of very savory and
>> healthy options to explore.
>
> What's weird is, I do not like lentils. I say weird cuz I love most
> legumes. I almost always have a pot of beans, of some sort, prepared.
> I jes think lentils lack something. Flavor? Whatever. Don't like
> 'em. 8|
>
> nb
>

Well move on to peas and potatoes then, no reason to linger over
disliked ingredients.

There are some wonderful Naan breads that can be made stuffed - and boy
are they tasty!


http://www.manjulaskitchen.com/aloo-...d-potato-naan/

for Dough

2 cups of All Purpose flour (Plain flour or maida)
1 teaspoon active dry yeast
1 teaspoon salt
1 teaspoon sugar
Pinch of baking soda
2 tablespoons of oil
2 tablespoons yogurt (curd or dahi)
About 3/4 cup lukewarm water use as needed
for Potato Filling

2 medium potatoes
1 teaspoon salt adjust to taste
1/2 teaspoon cumin seeds (Jeera)
1/2 teaspoon mango powder (amchoor)
1 chopped green pepper
2 tablespoons chopped cilantro (hara dhania)
1/2 teaspoon garam masala – optional

Making Naan

Preheat the oven to 500 degrees with pizza stone (baking stone) for
about thirty minutes so stone is hot. Using a baking/pizza stone helps
get Naan close to same kind of heat as a clay tandoor.
Knead the dough for about two minutes and divide the dough into six
equal parts, and divide the potato mix in six parts. Potato mix should
be little smaller then dough balls.
Roll the dough into a 3-inch circle. Place one potato ball in the
center. Pull the edges of the dough to wrap the potato filling. Proceed
to make all six balls.
Let the filled balls settle for 3 to 4 minutes before rolling them.
Next turn the oven to high broil.
Before putting the Naan in oven, oil your palms with oil and flip naan
between your palms and place onto your baking/pizza stone into the oven.
You can place about 2 to 3 naan on the baking/pizza stone at a time. The
naan will take about 2 to 3 minutes to cook, depending upon your oven.
After the naan is baked, it should become golden brown color on top.
Take naan out of the oven and brush lightly with clear butter (ghee).
Wait for 2 to 3 minutes before baking the next naan. It gives oven the
chance to get heated again to max.

On 4/19/2016 6:53 AM, sf wrote:
> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
>>
>>> I hope it's not covered in flour and cooked to death either.
>>
>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
>> be perfect for "cooking to death".
>>
>> As to "covered in flour", I always dust chicken breast in flour
>> when I'm making chicken piccata. Nothing wrong with a little flour.
>>
>>
>
> It's unnecessary carbs. Use thighs and you can brown the meat without
> overcooking them without using flour. I never flour my (center cut)
> pork chops either. I buy them thick enough not to turn into shoe
> leather by the time they've browned and my cream gravy is made with
> real heavy cream, not a roux.
>

These days I dredge pork chops in flour, fry in a hot pan with a good
amount of oil, flip, turn the heat down, flip several times more. Don't
over cook! Boy, it comes out great. I always cooked pork chops by
braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
way back then. My mom and dad would have flipped their lids!

On 4/19/2016 7:46 AM, Javelin SST wrote:
> On 4/19/2016 11:17 AM, dsi1 wrote:
>> On Tuesday, April 19, 2016 at 5:39:50 AM UTC-10, Javelin SST wrote:
>>> On 4/19/2016 7:40 AM, notbob wrote:
>>>> On 2016-04-19, Alan Holbrook > wrote:
>>>>
>>>>> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>>>>
>>>>>> 2 TB curry powder
>>>>
>>>> WTF is "curry powder"?
>>>
>>> Well:
>>>
>>> https://www.asianfoodgrocer.com/asia...ry-powder-3-oz
>>>
>>>
>>> INGREDIENTS
>>> Tumeric, coriander, fenugreek, cumin, red pepper, black pepper,
>>> cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel
>>> leaves, allspice and garlic.
>>
>> I made some Japanese style curry the other night. Japanese curry is a
>> thick, smooth, roux-based curry that's unique to Japan.
>> Beats me how it came about. It's made to be served with rice. I used
>> the S&B pre-made stuff which consists mostly of fat and
>> flour and curry and comes in solid blocks that is dissolved in broth
>> and makes a rich sauce. Amazing stuff!
>>
>> http://ecx.images-amazon.com/images/...NL._SX522_.jpg
>>
>
> It's an interesting product for sure, very well adapted to covered pot
> dishes.
>
> This is one that marries well with cubed and browned lamb meat too.

Yes, lamb would be good although I've never made that. It's a good
extender for meat. The Japanese will use just small pieces of meat and
eat that with a good amount of hot rice. Boy, I can taste it now.

https://www.youtube.com/watch?v=qspuj8JfG-k

On 4/19/2016 3:10 PM, Cindy Hamilton wrote:
> On Tuesday, April 19, 2016 at 2:16:49 PM UTC-4, sf wrote:
>> On Tue, 19 Apr 2016 10:01:15 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Tuesday, April 19, 2016 at 12:53:30 PM UTC-4, sf wrote:
>>>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
>>>> > wrote:
>>>>
>>>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
>>>>>
>>>>>> I hope it's not covered in flour and cooked to death either.
>>>>>
>>>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
>>>>> be perfect for "cooking to death".
>>>>>
>>>>> As to "covered in flour", I always dust chicken breast in flour
>>>>> when I'm making chicken piccata. Nothing wrong with a little flour.
>>>>>
>>>>>
>>>>
>>>> It's unnecessary carbs.
>>>
>>> Oh, for the love of Mike. There probably isn't much more than a
>>> teaspoon of flour sticking to one of those pork chops.
>>> It's not like they're battered and deep-fried.
>>>
>>>> Use thighs and you can brown the meat without
>>>> overcooking them without using flour.
>>>
>>> Thanks. I don't like thighs. They have a slimy mouthfeel.
>>>
>>>> I never flour my (center cut)
>>>> pork chops either. I buy them thick enough not to turn into shoe
>>>> leather by the time they've browned and my cream gravy is made with
>>>> real heavy cream, not a roux.
>>>
>>> I grill 'em.
>>>
>> So you grill pork chops coated in flour and make a gravy.
>> Interesting concept.
>
> Please read more carefully. Jill buys center-cut chops, breads,
> fries, and makes gravy.

Wrong. I don't buy center cut chops and bread them or even flour them.
I buy shoulder chops, fairly thin cut. Or (not recently) pork
shoulder steaks. Very ightly dredged in flour. Shake off the excess
flour. Season, cook, add water and seasonings and simmer

There's no point in continuing this discussion since it has nothing to
do with how *I* actually make smothered pork chops. I can tell you it
hasn't got much to do with the picture of the link sf posted.

Jill

> I buy center-cut chops and grill them.

I understood that.

On 4/19/2016 2:06 PM, dsi1 wrote:
> On 4/19/2016 7:46 AM, Javelin SST wrote:
>> On 4/19/2016 11:17 AM, dsi1 wrote:
>>> On Tuesday, April 19, 2016 at 5:39:50 AM UTC-10, Javelin SST wrote:
>>>> On 4/19/2016 7:40 AM, notbob wrote:
>>>>> On 2016-04-19, Alan Holbrook > wrote:
>>>>>
>>>>>> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>>>>>
>>>>>>> 2 TB curry powder
>>>>>
>>>>> WTF is "curry powder"?
>>>>
>>>> Well:
>>>>
>>>> https://www.asianfoodgrocer.com/asia...ry-powder-3-oz
>>>>
>>>>
>>>>
>>>> INGREDIENTS
>>>> Tumeric, coriander, fenugreek, cumin, red pepper, black pepper,
>>>> cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel
>>>> leaves, allspice and garlic.
>>>
>>> I made some Japanese style curry the other night. Japanese curry is a
>>> thick, smooth, roux-based curry that's unique to Japan.
>>> Beats me how it came about. It's made to be served with rice. I used
>>> the S&B pre-made stuff which consists mostly of fat and
>>> flour and curry and comes in solid blocks that is dissolved in broth
>>> and makes a rich sauce. Amazing stuff!
>>>
>>> http://ecx.images-amazon.com/images/...NL._SX522_.jpg
>>>
>>
>> It's an interesting product for sure, very well adapted to covered pot
>> dishes.
>>
>> This is one that marries well with cubed and browned lamb meat too.
>
> Yes, lamb would be good although I've never made that. It's a good
> extender for meat. The Japanese will use just small pieces of meat and
> eat that with a good amount of hot rice. Boy, I can taste it now.
>
> https://www.youtube.com/watch?v=qspuj8JfG-k

That's almost Korean-styled dish, adding that apple and honey at the end.

It looks darned tasty - something to play with next curry time.

I think the S&B block curry is basically a hard set roux.

It cooks out nice and thick.

On Tue, 19 Apr 2016 12:10:30 -0700 (PDT), Cindy Hamilton
> wrote:

> On Tuesday, April 19, 2016 at 2:16:49 PM UTC-4, sf wrote:
> > On Tue, 19 Apr 2016 10:01:15 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > > On Tuesday, April 19, 2016 at 12:53:30 PM UTC-4, sf wrote:
> > > > On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > > > > wrote:
> > > >
> > > > > On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> > > > >
> > > > > > I hope it's not covered in flour and cooked to death either.
> > > > >
> > > > > I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> > > > > be perfect for "cooking to death".
> > > > >
> > > > > As to "covered in flour", I always dust chicken breast in flour
> > > > > when I'm making chicken piccata. Nothing wrong with a little flour.
> > > > >
> > > > >
> > > >
> > > > It's unnecessary carbs.
> > >
> > > Oh, for the love of Mike. There probably isn't much more than a
> > > teaspoon of flour sticking to one of those pork chops.
> > > It's not like they're battered and deep-fried.
> > >
> > > > Use thighs and you can brown the meat without
> > > > overcooking them without using flour.
> > >
> > > Thanks. I don't like thighs. They have a slimy mouthfeel.
> > >
> > > > I never flour my (center cut)
> > > > pork chops either. I buy them thick enough not to turn into shoe
> > > > leather by the time they've browned and my cream gravy is made with
> > > > real heavy cream, not a roux.
> > >
> > > I grill 'em.
> > >
> > So you grill pork chops coated in flour and make a gravy.
> > Interesting concept.
>
> Please read more carefully. Jill buys center-cut chops, breads,
> fries, and makes gravy. I buy center-cut chops and grill them.
> I've got a handful of marinades (soy sauce-based, gochujang-based,
> chermoula-ish, etc.) that I use on pork chops to be grilled.
>
> Cindy Hamilton

I'm still talking about those cooked to death and smothered things.

--

sf

On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> wrote:

> On 4/19/2016 6:53 AM, sf wrote:
> > On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> >> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> >>
> >>> I hope it's not covered in flour and cooked to death either.
> >>
> >> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> >> be perfect for "cooking to death".
> >>
> >> As to "covered in flour", I always dust chicken breast in flour
> >> when I'm making chicken piccata. Nothing wrong with a little flour.
> >>
> >>
> >
> > It's unnecessary carbs. Use thighs and you can brown the meat without
> > overcooking them without using flour. I never flour my (center cut)
> > pork chops either. I buy them thick enough not to turn into shoe
> > leather by the time they've browned and my cream gravy is made with
> > real heavy cream, not a roux.
> >
>
> These days I dredge pork chops in flour, fry in a hot pan with a good
> amount of oil, flip, turn the heat down, flip several times more. Don't
> over cook! Boy, it comes out great. I always cooked pork chops by
> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
> way back then. My mom and dad would have flipped their lids!

You can make a great sauce from the fond in the pan. No flour needed.

--

sf

On 4/19/2016 11:07 AM, Javelin SST wrote:
> On 4/19/2016 2:06 PM, dsi1 wrote:
>> On 4/19/2016 7:46 AM, Javelin SST wrote:
>>> On 4/19/2016 11:17 AM, dsi1 wrote:
>>>> On Tuesday, April 19, 2016 at 5:39:50 AM UTC-10, Javelin SST wrote:
>>>>> On 4/19/2016 7:40 AM, notbob wrote:
>>>>>> On 2016-04-19, Alan Holbrook > wrote:
>>>>>>
>>>>>>> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>>>>>>
>>>>>>>> 2 TB curry powder
>>>>>>
>>>>>> WTF is "curry powder"?
>>>>>
>>>>> Well:
>>>>>
>>>>> https://www.asianfoodgrocer.com/asia...ry-powder-3-oz
>>>>>
>>>>>
>>>>>
>>>>>
>>>>> INGREDIENTS
>>>>> Tumeric, coriander, fenugreek, cumin, red pepper, black pepper,
>>>>> cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg, laurel
>>>>> leaves, allspice and garlic.
>>>>
>>>> I made some Japanese style curry the other night. Japanese curry is a
>>>> thick, smooth, roux-based curry that's unique to Japan.
>>>> Beats me how it came about. It's made to be served with rice. I used
>>>> the S&B pre-made stuff which consists mostly of fat and
>>>> flour and curry and comes in solid blocks that is dissolved in broth
>>>> and makes a rich sauce. Amazing stuff!
>>>>
>>>> http://ecx.images-amazon.com/images/...NL._SX522_.jpg
>>>>
>>>
>>> It's an interesting product for sure, very well adapted to covered pot
>>> dishes.
>>>
>>> This is one that marries well with cubed and browned lamb meat too.
>>
>> Yes, lamb would be good although I've never made that. It's a good
>> extender for meat. The Japanese will use just small pieces of meat and
>> eat that with a good amount of hot rice. Boy, I can taste it now.
>>
>> https://www.youtube.com/watch?v=qspuj8JfG-k
>
> That's almost Korean-styled dish, adding that apple and honey at the end.

I have no idea how Japan curry came to be - it's so off the wall.

You're right that the Koreans like to grate apple or pears in the
strangest of places. My wife was delighted to find a Korean market that
served cold noodles - naengmyeon. I thought it was pretty darn strange.
It was buckwheat noodles in cold beef broth with ice cubes. There was
some meat and a hard boiled egg and the usual garnishes on the top. What
was strange was the apple slices. I suppose it's not that odd since I'll
eat cold soba noodles occasionally. This is a logical extension of that.
My guess is the Koreans thought cold soba was a good idea but they
weren't gonna be caught dead copying the Japanese.

>
> It looks darned tasty - something to play with next curry time.
>
> I think the S&B block curry is basically a hard set roux.

You're right about this. I always wondered what was in those waxy blocks
until I read the ingredients. Mostly it's fat and flour. That was kind
of scary. My guess is if you stuck a wick in it, it'll burn!

>
> It cooks out nice and thick.

On 4/19/2016 11:29 AM, sf wrote:
> On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> > wrote:
>
>> On 4/19/2016 6:53 AM, sf wrote:
>>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
>>>>
>>>>> I hope it's not covered in flour and cooked to death either.
>>>>
>>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
>>>> be perfect for "cooking to death".
>>>>
>>>> As to "covered in flour", I always dust chicken breast in flour
>>>> when I'm making chicken piccata. Nothing wrong with a little flour.
>>>>
>>>>
>>>
>>> It's unnecessary carbs. Use thighs and you can brown the meat without
>>> overcooking them without using flour. I never flour my (center cut)
>>> pork chops either. I buy them thick enough not to turn into shoe
>>> leather by the time they've browned and my cream gravy is made with
>>> real heavy cream, not a roux.
>>>
>>
>> These days I dredge pork chops in flour, fry in a hot pan with a good
>> amount of oil, flip, turn the heat down, flip several times more. Don't
>> over cook! Boy, it comes out great. I always cooked pork chops by
>> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
>> way back then. My mom and dad would have flipped their lids!
>
> You can make a great sauce from the fond in the pan. No flour needed.
>

This would be a natural. If it were a steak, I'd add some butter and a
little water or wine, reduce it, and it'll be good to go. I've never
done that with fried pork chops. Beats me why not.

On 4/19/2016 3:34 PM, dsi1 wrote:
> On 4/19/2016 11:07 AM, Javelin SST wrote:
>> On 4/19/2016 2:06 PM, dsi1 wrote:
>>> On 4/19/2016 7:46 AM, Javelin SST wrote:
>>>> On 4/19/2016 11:17 AM, dsi1 wrote:
>>>>> On Tuesday, April 19, 2016 at 5:39:50 AM UTC-10, Javelin SST wrote:
>>>>>> On 4/19/2016 7:40 AM, notbob wrote:
>>>>>>> On 2016-04-19, Alan Holbrook > wrote:
>>>>>>>
>>>>>>>> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>>>>>>>
>>>>>>>>> 2 TB curry powder
>>>>>>>
>>>>>>> WTF is "curry powder"?
>>>>>>
>>>>>> Well:
>>>>>>
>>>>>> https://www.asianfoodgrocer.com/asia...ry-powder-3-oz
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>>
>>>>>> INGREDIENTS
>>>>>> Tumeric, coriander, fenugreek, cumin, red pepper, black pepper,
>>>>>> cinnamon, ginger, star anise, cloves, cardamon, fennel, nutmeg,
>>>>>> laurel
>>>>>> leaves, allspice and garlic.
>>>>>
>>>>> I made some Japanese style curry the other night. Japanese curry is a
>>>>> thick, smooth, roux-based curry that's unique to Japan.
>>>>> Beats me how it came about. It's made to be served with rice. I used
>>>>> the S&B pre-made stuff which consists mostly of fat and
>>>>> flour and curry and comes in solid blocks that is dissolved in broth
>>>>> and makes a rich sauce. Amazing stuff!
>>>>>
>>>>> http://ecx.images-amazon.com/images/...NL._SX522_.jpg
>>>>>
>>>>
>>>> It's an interesting product for sure, very well adapted to covered pot
>>>> dishes.
>>>>
>>>> This is one that marries well with cubed and browned lamb meat too.
>>>
>>> Yes, lamb would be good although I've never made that. It's a good
>>> extender for meat. The Japanese will use just small pieces of meat and
>>> eat that with a good amount of hot rice. Boy, I can taste it now.
>>>
>>> https://www.youtube.com/watch?v=qspuj8JfG-k
>>
>> That's almost Korean-styled dish, adding that apple and honey at the
>> end.
>
> I have no idea how Japan curry came to be - it's so off the wall.

It sure is, but in a good way!

> You're right that the Koreans like to grate apple or pears in the
> strangest of places. My wife was delighted to find a Korean market that
> served cold noodles - naengmyeon. I thought it was pretty darn strange.
> It was buckwheat noodles in cold beef broth with ice cubes. There was
> some meat and a hard boiled egg and the usual garnishes on the top. What
> was strange was the apple slices. I suppose it's not that odd since I'll
> eat cold soba noodles occasionally. This is a logical extension of that.
> My guess is the Koreans thought cold soba was a good idea but they
> weren't gonna be caught dead copying the Japanese.

That's pretty funny, but I bet on hot day it's really refreshing.

Korea gets a real mixed bag as to weather so having recipes for all
seasons is a smart thing.

I'm not sure what I'd do with the ice cubes, let them melt maybe?

%-)


>>
>> It looks darned tasty - something to play with next curry time.
>>
>> I think the S&B block curry is basically a hard set roux.
>
> You're right about this. I always wondered what was in those waxy blocks
> until I read the ingredients. Mostly it's fat and flour. That was kind
> of scary. My guess is if you stuck a wick in it, it'll burn!

Might be the tastiest smelling candle ever!

On 2016-04-19 2:36 PM, notbob wrote:
> On 2016-04-19, Javelin SST > wrote:
>
>
>> The do some amazing things with lentils, plenty of very savory and
>> healthy options to explore.
>
> What's weird is, I do not like lentils. I say weird cuz I love most
> legumes. I almost always have a pot of beans, of some sort, prepared.
> I jes think lentils lack something. Flavor? Whatever. Don't like
> 'em. 8|

I have had lentil soup and dahl in various places and enjoyed it. I have
tried making the same at home and failed.

On 2016-04-19 3:10 PM, Cindy Hamilton wrote:

> Please read more carefully. Jill buys center-cut chops, breads,
> fries, and makes gravy. I buy center-cut chops and grill them.
> I've got a handful of marinades (soy sauce-based, gochujang-based,
> chermoula-ish, etc.) that I use on pork chops to be grilled.
>
>

We are having grilled pork chops for supper. I usually just sprinkle
them with salt, pepper and a little garlic powder and let them sit for
an hour before cooking.

On Tue, 19 Apr 2016 18:34:29 -0400, Dave Smith
> wrote:

>On 2016-04-19 3:10 PM, Cindy Hamilton wrote:
>
>> Please read more carefully. Jill buys center-cut chops, breads,
>> fries, and makes gravy. I buy center-cut chops and grill them.
>> I've got a handful of marinades (soy sauce-based, gochujang-based,
>> chermoula-ish, etc.) that I use on pork chops to be grilled.
>>
>>
>
>We are having grilled pork chops for supper. I usually just sprinkle
>them with salt, pepper and a little garlic powder and let them sit for
>an hour before cooking.

that's the best!
Janet US

On Tue, 19 Apr 2016 11:40:05 -1000, dsi1
> wrote:

> On 4/19/2016 11:29 AM, sf wrote:
> > On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> > > wrote:
> >
> >> On 4/19/2016 6:53 AM, sf wrote:
> >>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> >>>
> >>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> >>>>
> >>>>> I hope it's not covered in flour and cooked to death either.
> >>>>
> >>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> >>>> be perfect for "cooking to death".
> >>>>
> >>>> As to "covered in flour", I always dust chicken breast in flour
> >>>> when I'm making chicken piccata. Nothing wrong with a little flour.
> >>>>
> >>>>
> >>>
> >>> It's unnecessary carbs. Use thighs and you can brown the meat without
> >>> overcooking them without using flour. I never flour my (center cut)
> >>> pork chops either. I buy them thick enough not to turn into shoe
> >>> leather by the time they've browned and my cream gravy is made with
> >>> real heavy cream, not a roux.
> >>>
> >>
> >> These days I dredge pork chops in flour, fry in a hot pan with a good
> >> amount of oil, flip, turn the heat down, flip several times more. Don't
> >> over cook! Boy, it comes out great. I always cooked pork chops by
> >> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
> >> way back then. My mom and dad would have flipped their lids!
> >
> > You can make a great sauce from the fond in the pan. No flour needed.
> >
>
> This would be a natural. If it were a steak, I'd add some butter and a
> little water or wine, reduce it, and it'll be good to go. I've never
> done that with fried pork chops. Beats me why not.

It works, mushrooms are a great addition. Saute them in the same pan
and deglaze.

--

sf

On Tuesday, April 19, 2016 at 4:38:26 PM UTC-10, sf wrote:
> On Tue, 19 Apr 2016 11:40:05 -1000, dsi1
> > wrote:
>
> > On 4/19/2016 11:29 AM, sf wrote:
> > > On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> > > > wrote:
> > >
> > >> On 4/19/2016 6:53 AM, sf wrote:
> > >>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > >>> > wrote:
> > >>>
> > >>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> > >>>>
> > >>>>> I hope it's not covered in flour and cooked to death either.
> > >>>>
> > >>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> > >>>> be perfect for "cooking to death".
> > >>>>
> > >>>> As to "covered in flour", I always dust chicken breast in flour
> > >>>> when I'm making chicken piccata. Nothing wrong with a little flour.
> > >>>>
> > >>>>
> > >>>
> > >>> It's unnecessary carbs. Use thighs and you can brown the meat without
> > >>> overcooking them without using flour. I never flour my (center cut)
> > >>> pork chops either. I buy them thick enough not to turn into shoe
> > >>> leather by the time they've browned and my cream gravy is made with
> > >>> real heavy cream, not a roux.
> > >>>
> > >>
> > >> These days I dredge pork chops in flour, fry in a hot pan with a good
> > >> amount of oil, flip, turn the heat down, flip several times more. Don't
> > >> over cook! Boy, it comes out great. I always cooked pork chops by
> > >> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
> > >> way back then. My mom and dad would have flipped their lids!
> > >
> > > You can make a great sauce from the fond in the pan. No flour needed.
> > >
> >
> > This would be a natural. If it were a steak, I'd add some butter and a
> > little water or wine, reduce it, and it'll be good to go. I've never
> > done that with fried pork chops. Beats me why not.
>
> It works, mushrooms are a great addition. Saute them in the same pan
> and deglaze.
>
> --
>
> sf

I'll do that next time.

On Tuesday, April 19, 2016 at 5:28:34 PM UTC-4, sf wrote:
> On Tue, 19 Apr 2016 12:10:30 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> > On Tuesday, April 19, 2016 at 2:16:49 PM UTC-4, sf wrote:
> > > On Tue, 19 Apr 2016 10:01:15 -0700 (PDT), Cindy Hamilton
> > > > wrote:
> > >
> > > > On Tuesday, April 19, 2016 at 12:53:30 PM UTC-4, sf wrote:
> > > > > On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> > > > > > wrote:
> > > > >
> > > > > > On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> > > > > >
> > > > > > > I hope it's not covered in flour and cooked to death either.
> > > > > >
> > > > > > I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> > > > > > be perfect for "cooking to death".
> > > > > >
> > > > > > As to "covered in flour", I always dust chicken breast in flour
> > > > > > when I'm making chicken piccata. Nothing wrong with a little flour.
> > > > > >
> > > > > >
> > > > >
> > > > > It's unnecessary carbs.
> > > >
> > > > Oh, for the love of Mike. There probably isn't much more than a
> > > > teaspoon of flour sticking to one of those pork chops.
> > > > It's not like they're battered and deep-fried.
> > > >
> > > > > Use thighs and you can brown the meat without
> > > > > overcooking them without using flour.
> > > >
> > > > Thanks. I don't like thighs. They have a slimy mouthfeel.
> > > >
> > > > > I never flour my (center cut)
> > > > > pork chops either. I buy them thick enough not to turn into shoe
> > > > > leather by the time they've browned and my cream gravy is made with
> > > > > real heavy cream, not a roux.
> > > >
> > > > I grill 'em.
> > > >
> > > So you grill pork chops coated in flour and make a gravy.
> > > Interesting concept.
> >
> > Please read more carefully. Jill buys center-cut chops, breads,
> > fries, and makes gravy. I buy center-cut chops and grill them.
> > I've got a handful of marinades (soy sauce-based, gochujang-based,
> > chermoula-ish, etc.) that I use on pork chops to be grilled.
> >
> > Cindy Hamilton
>
> I'm still talking about those cooked to death and smothered things.

Good for you. I don't cook those at all.

Cindy Hamilton

On Tuesday, April 19, 2016 at 6:33:57 PM UTC-4, Dave Smith wrote:
> On 2016-04-19 3:10 PM, Cindy Hamilton wrote:
>
> > Please read more carefully. Jill buys center-cut chops, breads,
> > fries, and makes gravy. I buy center-cut chops and grill them.
> > I've got a handful of marinades (soy sauce-based, gochujang-based,
> > chermoula-ish, etc.) that I use on pork chops to be grilled.
> >
> >
>
> We are having grilled pork chops for supper. I usually just sprinkle
> them with salt, pepper and a little garlic powder and let them sit for
> an hour before cooking.

I'm having grilled pork chops tonight. I'll probably just do salt
and pepper, so the leftovers are more versatile.

Cindy Hamilton

Cindy Hamilton wrote:
>
> sf wrote:
> > I'm still talking about those cooked to death and smothered things.
>
> Good for you. I don't cook those at all.

Ok then... *I'll* go there.

When I was a kid, my father always demanded very overcooked meat.
Turns out he had some food poisoning fears. So Mom did it his way.
After all, he was GOD of the house back in those days. (50's-60's)

Steaks were always thin cheap ones and cooked well done. Shoe leather.
This is when I learned to love A-1 sauce just to help a bit. hehehh

Pork chops were the same way - thin chops with bone-in and very
over-cooked.

The only time I liked those chops is when she would sometimes overcook
them, then add in a can or two of Campbells Cream of Mushroom soup,
put on a lid and simmer for awhile. Those were very good. I loved
that meal. The soup added a good flavor and the simmering tenderized
the over-cooked chops.

This is what I intend to recreate sometime soon. I loved them then.
It will be interesting to see if I love them now. It will be hard for
me not to try to "fix them." I want to try the original that I loved
and see how it goes.

I'll report back someday. It's on my bucket list.

On Wednesday, April 20, 2016 at 8:07:45 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > sf wrote:
> > > I'm still talking about those cooked to death and smothered things.
> >
> > Good for you. I don't cook those at all.
>
> Ok then... *I'll* go there.
>
> When I was a kid, my father always demanded very overcooked meat.
> Turns out he had some food poisoning fears. So Mom did it his way.
> After all, he was GOD of the house back in those days. (50's-60's)
>
> Steaks were always thin cheap ones and cooked well done. Shoe leather.
> This is when I learned to love A-1 sauce just to help a bit. hehehh
>
> Pork chops were the same way - thin chops with bone-in and very
> over-cooked.
>
> The only time I liked those chops is when she would sometimes overcook
> them, then add in a can or two of Campbells Cream of Mushroom soup,
> put on a lid and simmer for awhile. Those were very good. I loved
> that meal. The soup added a good flavor and the simmering tenderized
> the over-cooked chops.
>
> This is what I intend to recreate sometime soon. I loved them then.
> It will be interesting to see if I love them now. It will be hard for
> me not to try to "fix them." I want to try the original that I loved
> and see how it goes.
>
> I'll report back someday. It's on my bucket list.

It's funny. My childhood experience was similar to yours, except
that I wouldn't eat most of that stuff. I was a picky eater, and
if it had a sauce I wouldn't eat it (except for A-1 on steak and
ketchup on fries).

Fast forward to adulthood. I discovered that well-prepared food is
very tasty. I'll eat quite a wide variety of stuff, and have no
desire to revisit the foods of my childhood. Bring on the
sushi--you can keep the overcooked pork chops.

Cindy Hamilton

Cindy Hamilton wrote:
>Dave Smith wrote:
>>Cindy Hamilton wrote:
>>
>> > Please read more carefully. Jill buys center-cut chops, breads,
>> > fries, and makes gravy. I buy center-cut chops and grill them.

I prefer center cut loin chops fried, s n'p and and a light dusting
with Penzys adobo, no breading. For braised I prefer shoulder chops.
For breaded I prefer thin cutlets of boneless pork loin... whole loins
are on sale this week for $1.79/lb, got a 12 pounder and cut it into
three roasts, tied, and frozen. I have two roasts in the freezer from
the last sale, put one to defrost in the fridge last night, for dinner
tonight... a trick for pork roast is to place it in the oven still
half frozen, stays very moist.

>> We are having grilled pork chops for supper. I usually just sprinkle
>> them with salt, pepper and a little garlic powder and let them sit for
>> an hour before cooking.
>
>I'm having grilled pork chops tonight. I'll probably just do salt
>and pepper, so the leftovers are more versatile.

Rather than gnaw the bones I cut out the lean centers and then the
next day use those meaty bones to make a wonderful Chinese style
eggflower soup... first make a pork stock until the meat falls from
the bones, then remove the bones, leave the meat, and add veggies, and
lastly the beaten egg. There's no precise recipe, I use what's on
hand but I'm generous with ingredients; sliced garlic, celery, onion,
cabbage or bok choy, lots of fresh ginger or powdered, white pepper,
toasted sesame oil, msg, soy sauce... add whatever you find that you
like but those meaty bones make an incredible stock. I usually get a
three quart potful of soup from four pork chop bones. Sometimes I'll
thicken it with cornstarch slurry before adding the egg, sometimes I
prefer a thin broth. Use your imagination.
http://www.myrecipes.com/recipe/egg-flower-soup

On 4/20/2016 11:26 AM, Brooklyn1 wrote:
> Cindy Hamilton wrote:
>> Dave Smith wrote:
>>> Cindy Hamilton wrote:
>>>
>>>> Please read more carefully. Jill buys center-cut chops, breads,
>>>> fries, and makes gravy. I buy center-cut chops and grill them.
>
She misread. I do *not* buy center-cut chops when making smothered pork
chops. I buy shoulder chops for braising.

Jill

> I prefer center cut loin chops fried, s n'p and and a light dusting
> with Penzys adobo, no breading. For braised I prefer shoulder chops.
> For breaded I prefer thin cutlets of boneless pork loin... whole loins
> are on sale this week for $1.79/lb, got a 12 pounder and cut it into
> three roasts, tied, and frozen. I have two roasts in the freezer from
> the last sale, put one to defrost in the fridge last night, for dinner
> tonight... a trick for pork roast is to place it in the oven still
> half frozen, stays very moist.
>
>>> We are having grilled pork chops for supper. I usually just sprinkle
>>> them with salt, pepper and a little garlic powder and let them sit for
>>> an hour before cooking.
>>
>> I'm having grilled pork chops tonight. I'll probably just do salt
>> and pepper, so the leftovers are more versatile.
>
> Rather than gnaw the bones I cut out the lean centers and then the
> next day use those meaty bones to make a wonderful Chinese style
> eggflower soup... first make a pork stock until the meat falls from
> the bones, then remove the bones, leave the meat, and add veggies, and
> lastly the beaten egg. There's no precise recipe, I use what's on
> hand but I'm generous with ingredients; sliced garlic, celery, onion,
> cabbage or bok choy, lots of fresh ginger or powdered, white pepper,
> toasted sesame oil, msg, soy sauce... add whatever you find that you
> like but those meaty bones make an incredible stock. I usually get a
> three quart potful of soup from four pork chop bones. Sometimes I'll
> thicken it with cornstarch slurry before adding the egg, sometimes I
> prefer a thin broth. Use your imagination.
> http://www.myrecipes.com/recipe/egg-flower-soup
>

On Wednesday, April 20, 2016 at 11:38:08 AM UTC-4, Jill McQuown wrote:
> On 4/20/2016 11:26 AM, Brooklyn1 wrote:
> > Cindy Hamilton wrote:
> >> Dave Smith wrote:
> >>> Cindy Hamilton wrote:
> >>>
> >>>> Please read more carefully. Jill buys center-cut chops, breads,
> >>>> fries, and makes gravy. I buy center-cut chops and grill them.
> >
> She misread. I do *not* buy center-cut chops when making smothered pork
> chops. I buy shoulder chops for braising.

I did, in spades. I read your post over and over, but still managed
not to get the sense of it until you pointed it out. Maybe I should
have my brain checked out.

Cindy Hamilton

On 4/20/2016 12:38 PM, Cindy Hamilton wrote:
> On Wednesday, April 20, 2016 at 11:38:08 AM UTC-4, Jill McQuown wrote:
>> On 4/20/2016 11:26 AM, Brooklyn1 wrote:
>>> Cindy Hamilton wrote:
>>>> Dave Smith wrote:
>>>>> Cindy Hamilton wrote:
>>>>>
>>>>>> Please read more carefully. Jill buys center-cut chops, breads,
>>>>>> fries, and makes gravy. I buy center-cut chops and grill them.
>>>
>> She misread. I do *not* buy center-cut chops when making smothered pork
>> chops. I buy shoulder chops for braising.
>
> I did, in spades. I read your post over and over, but still managed
> not to get the sense of it until you pointed it out. Maybe I should
> have my brain checked out.
>
> Cindy Hamilton
>
No problem, I just kept reading you saying center cut and thinking NO, I
don't make smothered chops using center cut!

Shoulder chops, bone-in. That's what I was raised with. It wasn't
'Southern', either. Midwest. Lightly floured/seasoned, simmered in
gravy with the sauteed/carmelized onions spooned over the top. With a
little bit of gravy.

I have no idea what this image sf posted is supposed to be. Other than
a slam to the Southern states. Looks like glop. Really nice homemade
"smothered" pork chops don't look like that.

Jill

On Wed, 20 Apr 2016 08:07:25 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> sf wrote:
>> > I'm still talking about those cooked to death and smothered things.
>>
>> Good for you. I don't cook those at all.
>
>Ok then... *I'll* go there.
>
>When I was a kid, my father always demanded very overcooked meat.
>Turns out he had some food poisoning fears. So Mom did it his way.
>After all, he was GOD of the house back in those days. (50's-60's)
>
>Steaks were always thin cheap ones and cooked well done. Shoe leather.
>This is when I learned to love A-1 sauce just to help a bit. hehehh
>
>Pork chops were the same way - thin chops with bone-in and very
>over-cooked.
>
>The only time I liked those chops is when she would sometimes overcook
>them, then add in a can or two of Campbells Cream of Mushroom soup,
>put on a lid and simmer for awhile. Those were very good. I loved
>that meal. The soup added a good flavor and the simmering tenderized
>the over-cooked chops.
>
>This is what I intend to recreate sometime soon. I loved them then.
>It will be interesting to see if I love them now. It will be hard for
>me not to try to "fix them." I want to try the original that I loved
>and see how it goes.
>
>I'll report back someday. It's on my bucket list.

The trouble is the canned soup has changed over the years. I went to
do a spaghetti recipe an elderly aunt used to do and that my kids
remembered from their childhood - we cannot re-create it because Heinz
tomato soup has changed so much in fifty years. Too bad, if you
didn't think about 'real' spaghetti and just wanted a nice, tasty
hearty supper, that dish was it.

On Wed, 20 Apr 2016 09:38:08 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, April 20, 2016 at 11:38:08 AM UTC-4, Jill McQuown wrote:
>> On 4/20/2016 11:26 AM, Brooklyn1 wrote:
>> > Cindy Hamilton wrote:
>> >> Dave Smith wrote:
>> >>> Cindy Hamilton wrote:
>> >>>
>> >>>> Please read more carefully. Jill buys center-cut chops, breads,
>> >>>> fries, and makes gravy. I buy center-cut chops and grill them.
>> >
>> She misread. I do *not* buy center-cut chops when making smothered pork
>> chops. I buy shoulder chops for braising.
>
>I did, in spades. I read your post over and over, but still managed
>not to get the sense of it until you pointed it out. Maybe I should
>have my brain checked out.
>
>Cindy Hamilton

I wouldn't bother, there's a long waiting line. I've been in the line
for days
Janet US

On Wed, 20 Apr 2016 08:07:25 -0400, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > sf wrote:
> > > I'm still talking about those cooked to death and smothered things.
> >
> > Good for you. I don't cook those at all.
>
> Ok then... *I'll* go there.
>
> When I was a kid, my father always demanded very overcooked meat.
> Turns out he had some food poisoning fears. So Mom did it his way.
> After all, he was GOD of the house back in those days. (50's-60's)
>
> Steaks were always thin cheap ones and cooked well done. Shoe leather.
> This is when I learned to love A-1 sauce just to help a bit. hehehh
>
You know what I tried recently for the first time? Steak pizzaiola.
Delicious! I used chuck, but round or any of those other tough steaks
work (given time).
Message-ID: >
I am working on my first batch of Italian American "Sunday Gravy" and
plan to serve it on a bed of polenta too. Now I'm wondering if the
leftover sauce will be fine to use for another round of pizzaiola?

> Pork chops were the same way - thin chops with bone-in and very
> over-cooked.
>
> The only time I liked those chops is when she would sometimes overcook
> them, then add in a can or two of Campbells Cream of Mushroom soup,
> put on a lid and simmer for awhile. Those were very good. I loved
> that meal. The soup added a good flavor and the simmering tenderized
> the over-cooked chops.
>
> This is what I intend to recreate sometime soon. I loved them then.
> It will be interesting to see if I love them now. It will be hard for
> me not to try to "fix them." I want to try the original that I loved
> and see how it goes.
>
> I'll report back someday. It's on my bucket list.

Campbell's mushroom soup has improved, look at the label and see for
yourself! If you're not crazy about it, you can make a quick cream
sauce yourself next time. I've been buying heavy cream because it can
be used so many ways, I can skip a roux and use the cream to make
sauce, gravy and even soup - which satisfies hubby's carb and
daughter's gluten restrictions. I turned a failed (IMO) into a
delicious cream of chicken/vegetable soup just by rinsing off the icky
simmer sauce, adding chicken stock and about a quarter cup of cream
after everything had heated up.

Message-ID: >



--

sf

jmcquown wrote in rec.food.cooking:

> On 4/18/2016 7:01 PM, cshenk wrote:
> > Alan Holbrook wrote in rec.food.cooking:
> >
> >>"cshenk" > wrote in news:n-GdnbWngKXj34nKnZ2dnUU7-
> > > :
> > >
> > > >
> > > > Works well! It's a similar tactic to my curry lamb but with
> > > > pork and yes, it makes a very tender pork.
> > > >
> > >
> > > Got a recipe for the curried lamb you could share, Chief?
> >
> > Shared a bunch of times but here is the gist:
> >
> > 1.5-2lbs shulder lamb (mutton but some disagree)
> > 6 cups brown gravy
> > 2 TB curry powder
> >
> > It gets fancier but that is the basic. Simmer on low 2 hours then
> > test. The meat should be plastic for level tender and it not,
> > simmer a bit longer.
> >
> Plastic? I know you're dyslexic but um... what were you trying to
> say?
>
> Jill

Sorry, plastic fork level tender

--

notbob wrote in rec.food.cooking:

> On 2016-04-19, Alan Holbrook > wrote:
>
> > "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>
> >> 2 TB curry powder
>
> WTF is "curry powder"?

In this case, normally rogan josh.

On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:

> notbob wrote in rec.food.cooking:
>
> > On 2016-04-19, Alan Holbrook > wrote:
> >
> > > "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
> >
> > >> 2 TB curry powder
> >
> > WTF is "curry powder"?
>
> In this case, normally rogan josh.

Your reply makes no sense.

--

sf

On 4/20/2016 5:04 PM, cshenk wrote:
> notbob wrote in rec.food.cooking:
>
>> On 2016-04-19, Alan Holbrook > wrote:
>>
>>> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>>
>>>> 2 TB curry powder
>>
>> WTF is "curry powder"?
>
> In this case, normally rogan josh.
>

I have watched some Seth Rogan movies and he's really funny!

sf wrote in rec.food.cooking:

> On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
>
> > notbob wrote in rec.food.cooking:
> >
> > > On 2016-04-19, Alan Holbrook > wrote:
> > >
> > > > "cshenk" > wrote in
> > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
> > >
> > > >> 2 TB curry powder
> > >
> > > WTF is "curry powder"?
> >
> > In this case, normally rogan josh.
>
> Your reply makes no sense.

Rogan Josh is is one of several hundred curry blends. Termed 'curry'
there is a huge variation. One person seems partial to Garam Marsala
(not a true curry in my books but is in others).

--

On Wed, 20 Apr 2016 16:09:43 -0700, sf > wrote:

>On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
>
>> notbob wrote in rec.food.cooking:
>>
>> > On 2016-04-19, Alan Holbrook > wrote:
>> >
>> > > "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
>> >
>> > >> 2 TB curry powder
>> >
>> > WTF is "curry powder"?
>>
>> In this case, normally rogan josh.
>
>Your reply makes no sense.

To make history, I agree with sf - you just don't get it !

On 4/20/2016 5:55 PM, wrote:
> you just don't get it !

Bugger off, Julie -tormenter!

On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
> >
> > > notbob wrote in rec.food.cooking:
> > >
> > > > On 2016-04-19, Alan Holbrook > wrote:
> > > >
> > > > > "cshenk" > wrote in
> > > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
> > > >
> > > > >> 2 TB curry powder
> > > >
> > > > WTF is "curry powder"?
> > >
> > > In this case, normally rogan josh.
> >
> > Your reply makes no sense.
>
> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
> there is a huge variation. One person seems partial to Garam Marsala
> (not a true curry in my books but is in others).


--

sf

On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:

> sf wrote in rec.food.cooking:
>
> > On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
> >
> > > notbob wrote in rec.food.cooking:
> > >
> > > > On 2016-04-19, Alan Holbrook > wrote:
> > > >
> > > > > "cshenk" > wrote in
> > > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
> > > >
> > > > >> 2 TB curry powder
> > > >
> > > > WTF is "curry powder"?
> > >
> > > In this case, normally rogan josh.
> >
> > Your reply makes no sense.
>
> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
> there is a huge variation. One person seems partial to Garam Marsala
> (not a true curry in my books but is in others).

Garam Masala is just a component in some curries and Rogan Josh is the
name of a finished dish not a powdered blend.

--

sf

sf > wrote:
> On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:
>
>> sf wrote in rec.food.cooking:
>>
>>> On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
>>>
>>>> notbob wrote in rec.food.cooking:
>>>>
>>>>> On 2016-04-19, Alan Holbrook > wrote:
>>>>>
>>>>>> "cshenk" > wrote in
>>>>>> news:UbOdnQS79tex-ojKnZ2dnUU7-
>>>>>
>>>>>>> 2 TB curry powder
>>>>>
>>>>> WTF is "curry powder"?
>>>>
>>>> In this case, normally rogan josh.
>>>
>>> Your reply makes no sense.
>>
>> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
>> there is a huge variation. One person seems partial to Garam Marsala
>> (not a true curry in my books but is in others).
>
> Garam Masala is just a component in some curries and Rogan Josh is the
> name of a finished dish not a powdered blend.
>

Actually, Penzey's does make a rogan josh spice blend. I can't vouch for
its flavor or authenticity as I've never tried it.

--
jinx the minx