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Dru one day I will need to ask you to teach me to make curry, because I am direly in love with the stuff but cannot cook it from scratch to save my life.
Dru one day I will need to ask you to teach me to make curry, because I am direly in love with the stuff but cannot cook it from scratch to save my life.
well, it depends on what kinds of curries you prefer
I make thai curries, mainly red curry
if you want to make a red thai curry, the basics you'll want are some good imported red thai curry paste
look at the ingredients and it should include shrimp, lemongrass, galangal, shallot, chilis, garlic of course, and kaffir lime peel or leaf (not just regular lime)
I usually get Mae Ploy curry paste but I'm sure there are other good brands, but I'd advise against domestic brands as they'll probably leave out key ingredients to "americanize" the curry and tame the heat
I'd also recommend getting a bottle of fish sauce, I use Three Crabs brand
Then it's a matter of learning different ways you can use the curry paste. For instance I often make what's called jungle curry, which is just a red curry but without adding coconut milk which thai curries are usually made with. This makes the curry more pungeant and hotter, but that's how I like it. Or you can add coconut milk to the curry during cooking and it will smooth it out and make it sweeter. Most people prefer it with coconut milk. There's more to it than that, but that's the basics. Beyond that it's mainly learning how to cook with a wok, and doctoring up the curry paste if you want by adding say, ground or shredded kaffir lime leaf (if available to you) or rind pounded into a paste, or added shallots pounded into a paste. I like to add a little fish sauce during cooking to give it a little more flavor and I also like to add some lime juice (with lime oil, very important because lime juice by itself is pretty weak) if kaffir lime isn't available.
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this isn't arrogance, I'm just really glad I've turned out the way I have
she gets me doggs
she gets me
Not really, but I know for a fact he egosearches often
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Any day, now.
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And it all reminds me that I need a new desktop.
fucker will fuck you up
i am not sure
And computers.
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damn that ass be popping
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I make thai curries, mainly red curry
if you want to make a red thai curry, the basics you'll want are some good imported red thai curry paste
look at the ingredients and it should include shrimp, lemongrass, galangal, shallot, chilis, garlic of course, and kaffir lime peel or leaf (not just regular lime)
I usually get Mae Ploy curry paste but I'm sure there are other good brands, but I'd advise against domestic brands as they'll probably leave out key ingredients to "americanize" the curry and tame the heat
I'd also recommend getting a bottle of fish sauce, I use Three Crabs brand
Then it's a matter of learning different ways you can use the curry paste. For instance I often make what's called jungle curry, which is just a red curry but without adding coconut milk which thai curries are usually made with. This makes the curry more pungeant and hotter, but that's how I like it. Or you can add coconut milk to the curry during cooking and it will smooth it out and make it sweeter. Most people prefer it with coconut milk. There's more to it than that, but that's the basics. Beyond that it's mainly learning how to cook with a wok, and doctoring up the curry paste if you want by adding say, ground or shredded kaffir lime leaf (if available to you) or rind pounded into a paste, or added shallots pounded into a paste. I like to add a little fish sauce during cooking to give it a little more flavor and I also like to add some lime juice (with lime oil, very important because lime juice by itself is pretty weak) if kaffir lime isn't available.