I'm gonna have me some!

But, I've never made 'em b4. Does this look like a decent recipe,
representative of the genre?:

<http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>

I've already mixed my breading flour. I added onion salt and wht
pepper to kick it up. I've got the rest, too.

nb

On Sunday, April 17, 2016 at 2:14:59 PM UTC-7, notbob wrote:
> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>
> nb

Looks like a good recipe. The way we used to make them growing up.

On 2016-04-17 5:14 PM, notbob wrote:
> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>

After reading the recipe I had to wonder about breading and frying the
chops to get a nice crispy coating and then braising it for an hour. I
have faint memories of having something like that when I was a kid and I
never cared for it much. But, my mother was not a southern cook, so
maybe theirs is much better.

On 4/17/2016 5:14 PM, notbob wrote:

> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>
> nb
>
It looks good to me! I prefer to do mine in the slow cooker as the
onions break down into what is like onion soup by the time it finishes.
Yum. But I do flour and brown the chops before putting them in the slow
cooker.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 17 Apr 2016 21:14:54 GMT, notbob > wrote:

> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>
> nb

Everything about it is good except that d*mn breading. No need to add
more carbs when they aren't necessary. No wonder Americans are so
fat.

--

sf

"sf" > wrote in message
...
> On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
>
>> I'm gonna have me some!
>>
>> But, I've never made 'em b4. Does this look like a decent recipe,
>> representative of the genre?:
>>
>> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>>
>> I've already mixed my breading flour. I added onion salt and wht
>> pepper to kick it up. I've got the rest, too.
>>
>> nb
>
> Everything about it is good except that d*mn breading. No need to add
> more carbs when they aren't necessary. No wonder Americans are so
> fat.
>
>

There is no "breading" in that recipe, let alone "damn breading".

And what percentage of the calories in that dish are due to the dusting of
flour?

On 2016-04-17, l not -l > wrote:

> I wouldn't use a sweet onion, when yellow will do just fine....

I used my last two yellow onions. Worked jes fine.

> I don't fine paprika to add flavor (unless smoked) in that small a
> quantity - I use a little cayenne.

Unnerstan.

I added a little un-smoke paprika (don't like the smoked) and some
Tony Chachare's Cajun seasoning. That kicked it up jes fine!

nb

notbob wrote in rec.food.cooking:

> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.co...op-recipe.html
> >
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>
> nb

Works well! It's a similar tactic to my curry lamb but with pork and
yes, it makes a very tender pork.

--

On Sun, 17 Apr 2016 18:42:52 -0700, "taxed and spent"
> wrote:

>
> "sf" > wrote in message
> ...
> > On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
> >
> >> I'm gonna have me some!
> >>
> >> But, I've never made 'em b4. Does this look like a decent recipe,
> >> representative of the genre?:
> >>
> >> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
> >>
> >> I've already mixed my breading flour. I added onion salt and wht
> >> pepper to kick it up. I've got the rest, too.
> >>
> >> nb
> >
> > Everything about it is good except that d*mn breading. No need to add
> > more carbs when they aren't necessary. No wonder Americans are so
> > fat.
> >
> >
>
> There is no "breading" in that recipe, let alone "damn breading".
>
> And what percentage of the calories in that dish are due to the dusting of
> flour?
>
Knee jerk reaction to anything labeled Southern and a picture of fried
chicken above it.

--

sf

"sf" > wrote in message
...
> On Sun, 17 Apr 2016 18:42:52 -0700, "taxed and spent"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
>> >
>> >> I'm gonna have me some!
>> >>
>> >> But, I've never made 'em b4. Does this look like a decent recipe,
>> >> representative of the genre?:
>> >>
>> >> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>> >>
>> >> I've already mixed my breading flour. I added onion salt and wht
>> >> pepper to kick it up. I've got the rest, too.
>> >>
>> >> nb
>> >
>> > Everything about it is good except that d*mn breading. No need to add
>> > more carbs when they aren't necessary. No wonder Americans are so
>> > fat.
>> >
>> >
>>
>> There is no "breading" in that recipe, let alone "damn breading".
>>
>> And what percentage of the calories in that dish are due to the dusting
>> of
>> flour?
>>
> Knee jerk reaction to anything labeled Southern and a picture of fried
> chicken above it.
>

smothered in breading?

"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?

On Sunday, April 17, 2016 at 10:28:30 PM UTC-4, sf wrote:

> Knee jerk reaction to anything labeled Southern and a picture of fried
> chicken above it.

I don't see how the picture of fried chicken above the recipe and instructions
for smothered pork chops is in any way relevant.

From the photos, it looks like there was barely enough flour to provide
a dry surface for browning. That said, I'd season the chops before dusting
with flour, and not just season the flour.

Cindy Hamilton

Cindy Hamilton wrote:
>
> I'd season the chops before dusting
> with flour, and not just season the flour.

That's the best way. Seasoning the flour just wastes seasoning, imo.
KFC does (or at least did) that though. Their packet of herbs and
spices get mixed into the flour and yes...there is waste from the
unused flour.

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.



--

On 4/17/2016 7:11 PM, l not -l wrote:
> On 17-Apr-2016, notbob > wrote:
>
>> I'm gonna have me some!
>>
>> But, I've never made 'em b4. Does this look like a decent recipe,
>> representative of the genre?:
>>
>> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>>
>> I've already mixed my breading flour. I added onion salt and wht
>> pepper to kick it up. I've got the rest, too.
>>
>> nb
> Overall, similar to what I do; but, not quite. I wouldn't use a sweet
> onion, when yellow will do just fine - yellow onions mellow when cooked and
> I prefer to save sweet onion for use raw. I use chicken stock; I think it
> goes better with pork than beef stock does. I don't fine paprika to add
> flavor (unless smoked) in that small a quantity - I use a little cayenne.
>
Definitely chicken stock, not beef stock.

Jill

On 4/17/2016 9:57 PM, notbob wrote:
> On 2016-04-17, l not -l > wrote:
>
>> I wouldn't use a sweet onion, when yellow will do just fine....
>
> I used my last two yellow onions. Worked jes fine.
>
>> I don't fine paprika to add flavor (unless smoked) in that small a
>> quantity - I use a little cayenne.
>
> Unnerstan.
>
> I added a little un-smoke paprika (don't like the smoked) and some
> Tony Chachare's Cajun seasoning. That kicked it up jes fine!
>
> nb
>
>
Good fer yu Except smothered pork chops aren't really supposed to be
spicy and I find Tony Chachare's seasoning to be way too salty. I hope
you added that *instead* of salt.

Jill

On 4/17/2016 10:28 PM, sf wrote:
> On Sun, 17 Apr 2016 18:42:52 -0700, "taxed and spent"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>> On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
>>>
>>>> I'm gonna have me some!
>>>>
>>>> But, I've never made 'em b4. Does this look like a decent recipe,
>>>> representative of the genre?:
>>>>
>>>> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>>>>
>>>> I've already mixed my breading flour. I added onion salt and wht
>>>> pepper to kick it up. I've got the rest, too.
>>>>
>>>> nb
>>>
>>> Everything about it is good except that d*mn breading. No need to add
>>> more carbs when they aren't necessary. No wonder Americans are so
>>> fat.
>>>
>>>
>>
>> There is no "breading" in that recipe, let alone "damn breading".
>>
>> And what percentage of the calories in that dish are due to the dusting of
>> flour?
>>
> Knee jerk reaction to anything labeled Southern and a picture of fried
> chicken above it.
>
Yes, it certainly was a knee jerk reaction. Not everything Southern is
fried, despite the picture of chicken that recipe site.

Jill

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

On 2016-04-18, jmcquown > wrote:

> On 4/17/2016 7:11 PM, l not -l wrote:


>> Overall, similar to what I do; but, not quite. I wouldn't use a sweet
>> onion, when yellow will do just fine - yellow onions mellow when cooked and
>> I prefer to save sweet onion for use raw. I use chicken stock; I think it
>> goes better with pork than beef stock does. I don't fine paprika to add
>> flavor (unless smoked) in that small a quantity - I use a little cayenne.

I used yel onions and some Charchere's Creole seasoning.

> Definitely chicken stock, not beef stock.

Temporarily out of fowl stock.


nb

On 4/18/2016 6:27 AM, Cindy Hamilton wrote:
> On Sunday, April 17, 2016 at 10:28:30 PM UTC-4, sf wrote:
>
>> Knee jerk reaction to anything labeled Southern and a picture of fried
>> chicken above it.
>
> I don't see how the picture of fried chicken above the recipe and instructions
> for smothered pork chops is in any way relevant.
>
Agreed. I saw the fried chicken pic and knew immediately it had nothing
to do with smothered pork chops.

> From the photos, it looks like there was barely enough flour to provide
> a dry surface for browning. That said, I'd season the chops before dusting
> with flour, and not just season the flour.
>
> Cindy Hamilton
>
As long as the seasonings are to your taste, who cares by which method
they arrive?

BTW, a bay leaf <gasp> is something I occasionally add to the gravy
while simmering smothered pork chops.

Jill

On 4/18/2016 8:13 AM, Gary wrote:
> Cindy Hamilton wrote:
>>
>> I'd season the chops before dusting
>> with flour, and not just season the flour.
>
> That's the best way. Seasoning the flour just wastes seasoning, imo.
> KFC does (or at least did) that though. Their packet of herbs and
> spices get mixed into the flour and yes...there is waste from the
> unused flour.
>
I dunno about KFC (you would) but for something like smothered pork
chops I just season the flour. That's actually my mother's mid-west
influence, nothing Southern about it! LOL

I don't use a LOT of seasoned flour to start with. Just enough to
dredge a couple of chops at a time. It's easy enough to season just a
little more flour for the remaining chops. No need for a lot of excess
seasoned flour. It does take a practiced eye.

In the instance of seasoning the meat *then* lightly coating with flour,
I might be tempted to use a flour shaker and just pat the flour gently
into the chops before browning.

Jill

On Mon, 18 Apr 2016 19:56:53 -0400, jmcquown >
wrote:

> On 4/17/2016 10:28 PM, sf wrote:
> > On Sun, 17 Apr 2016 18:42:52 -0700, "taxed and spent"
> > > wrote:
> >
> >>
> >> "sf" > wrote in message
> >> ...
> >>> On 17 Apr 2016 21:14:54 GMT, notbob > wrote:
> >>>
> >>>> I'm gonna have me some!
> >>>>
> >>>> But, I've never made 'em b4. Does this look like a decent recipe,
> >>>> representative of the genre?:
> >>>>
> >>>> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
> >>>>
> >>>> I've already mixed my breading flour. I added onion salt and wht
> >>>> pepper to kick it up. I've got the rest, too.
> >>>>
> >>>> nb
> >>>
> >>> Everything about it is good except that d*mn breading. No need to add
> >>> more carbs when they aren't necessary. No wonder Americans are so
> >>> fat.
> >>>
> >>>
> >>
> >> There is no "breading" in that recipe, let alone "damn breading".
> >>
> >> And what percentage of the calories in that dish are due to the dusting of
> >> flour?
> >>
> > Knee jerk reaction to anything labeled Southern and a picture of fried
> > chicken above it.
> >
> Yes, it certainly was a knee jerk reaction. Not everything Southern is
> fried, despite the picture of chicken that recipe site.
>
> Jill

I hope it's not covered in flour and cooked to death either.

--

sf

"cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-
:

>
>
> 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.
>
>
>

Simple enough, Thanks...

On Monday, April 18, 2016 at 8:37:07 PM UTC-4, Jill McQuown wrote:
> On 4/18/2016 6:27 AM, Cindy Hamilton wrote:
> > On Sunday, April 17, 2016 at 10:28:30 PM UTC-4, sf wrote:
> >
> >> Knee jerk reaction to anything labeled Southern and a picture of fried
> >> chicken above it.
> >
> > I don't see how the picture of fried chicken above the recipe and instructions
> > for smothered pork chops is in any way relevant.
> >
> Agreed. I saw the fried chicken pic and knew immediately it had nothing
> to do with smothered pork chops.
>
> > From the photos, it looks like there was barely enough flour to provide
> > a dry surface for browning. That said, I'd season the chops before dusting
> > with flour, and not just season the flour.
> >
> > Cindy Hamilton
> >
> As long as the seasonings are to your taste, who cares by which method
> they arrive?

I find the seasonings provide more oomph when applied to wet meat
than to dry flour. To me, the meat would taste underseasoned if
only the flour were seasoned.

> BTW, a bay leaf <gasp> is something I occasionally add to the gravy
> while simmering smothered pork chops.

I might, too, if I smothered pork chops.

Cindy Hamilton

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.

Cindy Hamilton

On 4/17/2016 2:14 PM, notbob wrote:
> I'm gonna have me some!
>
> But, I've never made 'em b4. Does this look like a decent recipe,
> representative of the genre?:
>
> <http://www.mamas-southern-cooking.com/smothered-pork-chop-recipe.html>
>
> I've already mixed my breading flour. I added onion salt and wht
> pepper to kick it up. I've got the rest, too.
>
> nb
>

Seriously, how fat are you, Blob?
LOL

On 2016-04-19, Alan Holbrook > wrote:

> "cshenk" > wrote in news:UbOdnQS79tex-ojKnZ2dnUU7-

>> 2 TB curry powder

WTF is "curry powder"?

> Simple enough, Thanks...

Fer what!? Good lamb under crappy spices?

nb

jmcquown wrote:
>
> sf wrote:
> > Knee jerk reaction to anything labeled Southern and a picture of fried
> > chicken above it.
> >
> Yes, it certainly was a knee jerk reaction. Not everything Southern is
> fried, despite the picture of chicken that recipe site.

The pork chop page didn't show chicken, it was a finished pork chop
with toppings.
http://www.mamas-southern-cooking.co...op-recipe.html

The home page showed chicken though. the pic didn't look so good
either.

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.

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

Sounds good.

I confess, I haven't tried S-B curry powder, but need to, as I've read
good things about Japanese curry. OTOH, how long have those
pre-ground spices been in that can? Izit old, dried out, flavorless
spices or does S-B move enough product to keep it fresh. Only by
trying some will I know.

BTW, I may prefer a different balance. Mixing my own spices allows me
such a choice.

nb

On 4/19/2016 10:29 AM, notbob wrote:
> On 2016-04-19, Javelin SST > wrote:
>>
>> 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.
>
> Sounds good.
>
> I confess, I haven't tried S-B curry powder, but need to, as I've read
> good things about Japanese curry. OTOH, how long have those
> pre-ground spices been in that can? Izit old, dried out, flavorless
> spices or does S-B move enough product to keep it fresh. Only by
> trying some will I know.
>
> BTW, I may prefer a different balance. Mixing my own spices allows me
> such a choice.
>
> nb
>
>
I totally endorse your home mixed curry powder, it will always be superior.

S&B is a very _mild_ curry.

I don't use it all that often, preferring Penzeys' mix.

But it's not a bad product and for a Ramen tie-in I think it has merit.

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.

--

sf

On Tue, 19 Apr 2016 10:45:17 -0400, Gary > wrote:

> jmcquown wrote:
> >
> > sf wrote:
> > > Knee jerk reaction to anything labeled Southern and a picture of fried
> > > chicken above it.
> > >
> > Yes, it certainly was a knee jerk reaction. Not everything Southern is
> > fried, despite the picture of chicken that recipe site.
>
> The pork chop page didn't show chicken, it was a finished pork chop
> with toppings.
> http://www.mamas-southern-cooking.co...op-recipe.html
>
> The home page showed chicken though. the pic didn't look so good
> either.

Chicken is at the top and you're right. Where's the chop in the
finished picture? It was truly barf worthy.

--

sf

On 4/19/2016 6:41 AM, 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".
>
So would pork "steaks", actually. You want the meat to be fork tender.
Nothing wrong with that.

> As to "covered in flour", I always dust chicken breast in flour
> when I'm making chicken piccata. Nothing wrong with a little flour.
>
> Cindy Hamilton
>
Nope, it's a light dredge in flour; you shake off any excess.

Jill

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.

Cindy Hamilton

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

On 19 Apr 2016 16:29:36 GMT, notbob > wrote:

> On 2016-04-19, Javelin SST > wrote:
> >
> > 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.
>
> Sounds good.
>
> I confess, I haven't tried S-B curry powder, but need to, as I've read
> good things about Japanese curry.

It's sweet.
http://norecipes.com/recipe/japanese-curry-scratch

> OTOH, how long have those
> pre-ground spices been in that can? Izit old, dried out, flavorless
> spices or does S-B move enough product to keep it fresh. Only by
> trying some will I know.
>
> BTW, I may prefer a different balance. Mixing my own spices allows me
> such a choice.
>
> nb
>
Do you have any idea what it is that you like about any one curry
blend? I like using Patak's curry paste.

I don't make curry powder at home because although I know where to buy
curry leaves and Kashmiri chiles, it's a two man operation (one to
drive and circle the block, while the other one hops out to make the
purchase) that I'm not eager to undertake.... but you can be my guest,
and here's a recipe to get you started.

http://food52.com/blog/12344-madras-curry-powder

Madras Curry Powder

Makes about 1 cup

2 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
1 teaspoon fenugreek seeds
3- to 4-inch piece of cassia bark
10 to 15 whole green cardamom pods
1 teaspoon whole black pepper
5 to 6 long, mild Kashmiri chiles, dried
20 to 30 small curry leaves
2 tablespoons ground turmeric




--

sf

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.

> 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.

> 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.

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

nb

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.

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.

--

sf