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A Cooking Thread?

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dr. nervioso:
Yeah, I think I can't do one shopping trip every week. The only reliable form of transport I have is the bus, so i need to be able to carry everything I buy in one go.

I will see what I can do for curry. I already have some spices, I can't think of what to do with them

Also, rice cooker is a good idea. I also want to get a crockpot too. My stove isn't the best, so I would prefer to cook my meat in a slow cooker. Plus slow cooking your food makes everything smell delicious

Unless something burns, that is

Thrillho:
Do you guys not have delivery services in the US? I do a big order from Asda and it comes to my door, it means I don't have to care how much I can carry. Or do they not have that over there?

As for the spices, you have two options:
1. Find a recipe
2. Add little bits of everything until you find a taste you like before you add the meat. I do this. Typically a curry of mine will have salt, pepper, cumin, coriander (ground in the base, fresh to go on at the very end), ginger, chili powder and garlic. Sometimes tumerick if I'm feeling saucy.

Lines:
Burning something in a slow cooker is kind of hard. :-)

I like my rice cooker a lot because it has a tray in it for steaming vegetables, so I don't have to use a pot to do it on the stove. (Yay for not cleaning all of my pots for one meal!)

Edit: Gareth, not really. I'm sure really big cities do, but most of the US doesn't.

dr. nervioso:
I love garlic. More than anything in the world. There is a great Indian restaurant here and have amazing garlic fries.

And we do have some grocery delivery companies here in the US, but they tend to run on the expensive side of things, at least in my experience.

Burning things in slow cookers: It's been done before. Though it depends on what you put in it. From my experience BBQ pork burns easily

Lines:
Also here's my curry recipe, since we're talking about it. It makes a very large batch (10-12 servings), though, be warned.

- 2 medium tomatoes, chopped roughly
- 2 medium onions, chopped roughly
- 1/2 cup garlic (I use preminced)
- 1/2 cup ginger root paste (I buy this in tubes)
- 2 sticks butter (*OR 1/2 cup vegetable oil)
- 1 quart heavy cream (*OR 2 cans coconut milk)
- 1 TBS each of cumin, paprika, turmeric, coriander, fenugreek, salt
- 1/2 TBS each of asafetida, sugar, and chili powder (add more chili powder for more heat)
- 2 TBS garam masala

*For a more traditional dish.

1. Combine tomatoes, onion, garlic, and ginger in blender - blend until liquified.
2. Melt two sticks of butter in a large pot. Then pour in liquified vegetables, mix thoroughly, and cover.
3. Cook on high for 15 minutes or until golden orange.
4. Turn off heat and stir in spices, salt, and sugar slowly.
5. Simmer on low for 10 minutes to toast spices. (DO NOT SKIP.)
6. Add heavy cream slowly and stir in.
7. Add tomato paste for tikka masala (24 oz) OR spinach for saag (30oz frozen leaves) OR leave as is for golden curry.
8. Stew curry for 2-8 hours before serving. (I usually pour it into a crock pot and cook it all day on low.)

If you want to add meat or veggies, I add them when I put them in the crock pot. If you want to add paneer, do that about 10 min before you intend to serve/eat it. I usually pair it with jasmine rice with peas.

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