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Moonbear said:
I don't think red curry is just added red pepper. It never seemed all that spicy, but a flavor entirely different from yellow curry. Adding red pepper just gives me a spicy yellow curry, which I like, but isn't red curry.
If one looks at the site that hypatia posted, they have a recipe for 'red curry' powder.

http://www.templeofthai.com/recipes/red-curry.php (actually a paste).

The key is ground red chili peppers - http://www.templeofthai.com/food/spices/redchilipeppers-3111107210.php and tumeric.

Otherwise the taste is determined by the proportions and types of ingredients.
 
Moonbear, you can get the shrimp paste from the same site in the link, they have a store. Thats how I found the site, I've bought a few things from them, all very good.
 
I may try making up red curry paste and canning it next summer. My wife and I do lots of stir-fries using pork, chicken, etc, and it would be nice to have some red curry to accent the dishes. Now, we make do with a commercial curry powder, and add chili oil, powdered chilies and/or my chili relishes. I'm betting that habanero curry past would be really exciting!
 
turbo-1 said:
I may try making up red curry paste and canning it next summer. My wife and I do lots of stir-fries using pork, chicken, etc, and it would be nice to have some red curry to accent the dishes. Now, we make do with a commercial curry powder, and add chili oil, powdered chilies and/or my chili relishes. I'm betting that habanero curry past would be really exciting!

See my earlier recipe :biggrin:.
 
http://img205.imageshack.us/img205/920/547901bs4.jpg http://img205.imageshack.us/img205/7038/aaaaakuproyaaaaaafzpbgse8.jpg
wow :bugeye:

Those are GIANT sprinkles oh and yeah, the cupcake is supersized as well :biggrin:
 
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~christina~ said:
http://img205.imageshack.us/img205/920/547901bs4.jpg http://img205.imageshack.us/img205/7038/aaaaakuproyaaaaaafzpbgse8.jpg
wow :bugeye:

Those are GIANT sprinkles oh and yeah, the cupcake is supersized as well :biggrin:

I love that baking pan! Where is that from, christina?
 
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I agree...that's an adorable baking pan!

Oh, and I'm thrilled that the grocery store expanded some of the international foods selection recently, and I was able to find red curry paste (they had green curry paste too, and a few other things I'd never seen before that I'd been wanting...yummy!)
 
Today I got a nice treat at work. They got in a bunch of laying hens on the farm and they've happily started laying. They were trying to give away about 15 dozen eggs today! I took a dozen fresh eggs off their hands. Yum. Had fried eggs and toast when I got home. Maybe I should get more and bake up a storm this weekend. :biggrin: The only catch is they're all medium-sized eggs (at least the flats they brought down to the building I was in)...I usually use large eggs in my recipes, and I'm not sure how to adapt the recipes for medium eggs.
 
I now have a brand new 3.5ltr slow cooker, so i expect my chili cooking to improve, do you have to do any thing different cooking this way?
 
I tried using a slow-cooker (crock-pot) years ago to make chili, and it came out like mush. I even tried browning my onions, peppers, and meat in a skillet before adding them to the slow-cooker. Slight improvement, but still it didn't come out as good as my chili cooked on a stove-top. I have a large, lidded SS Revereware pot with a very thick bottom, and that's really the only pot I can use to make chili. I don't like the idea of leaving my house with a cheap electrical appliance running, anyway. All I can think of is that "made in China" POS is going to crap out and burn my house down.
 
I use my slow cooker for stews, pulled pork, corned beef...really, any dish that requires a long moist simmer. My stove runs on gas, not electricity. It makes it hard to maintain a low simmer on the stovetop, but the slow cooker is perfect for that.
 
NateTG said:
One medium egg=7/8 One Large Egg.

http://www.georgiaeggs.org/pages/sizeequivalents.html

That's helpful. :rolleyes: So, I can only use these eggs if the recipe calls for 7 large eggs so I can use 8 mediums? I don't think I'm that ambitious. I think I'll stick with omelets with these. :biggrin:
 
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turbo-1 said:
I tried using a slow-cooker (crock-pot) years ago to make chili, and it came out like mush. I even tried browning my onions, peppers, and meat in a skillet before adding them to the slow-cooker. Slight improvement, but still it didn't come out as good as my chili cooked on a stove-top. I have a large, lidded SS Revereware pot with a very thick bottom, and that's really the only pot I can use to make chili. I don't like the idea of leaving my house with a cheap electrical appliance running, anyway. All I can think of is that "made in China" POS is going to crap out and burn my house down.

My stove will some times allow a slow simmer on the small ring set at 1, other times it is to cold or to hot, depends on the supply i guess, and with all these micro power cuts we keep having my cooker reverts to auto and shuts down.
I guess most tvs are made in China and people leave those on stand by, not my favorite situation but beggars can not be to choosy.
 
Moonie, I rarely use recipes, and almost always cook "by feel". It should be easy for you to adjust. When baking, extra eggs can result in better binding of the final product, and perhaps a little more moistness, too. I'd probably use the same number of eggs when cooking recipes with only one or two eggs, and add an extra egg when going over that number. If you are concerned about losing moisture in baking recipes with just one or two eggs, I'd suggest maybe adding a teaspoon of Cain's Mayonnaise to the batter.
 
Ooh, cannolis are good! If anyone has a really good recipe for those, please share! I've tried making them homemade before, and they were okay, but not as good as the ones I used to get from the Italian bakery in my hometown.

I'm so disappointed tonight. I made homemade andouille sausage...my first ever attempt at making homemade sausage of any kind. The recipe I followed is WAY over-seasoned. TOO MUCH SALT! And, I never thought it was possible, but too much garlic too...though if it wasn't so over salty, I might not mind the garlic as much. Darn...I should have just made a half recipe to test it. I'm hoping I can still use it if I add it in small amounts to other dishes and don't add any more salt so the salt will dissolve out into the rest of the dish. At least I know what to adjust for the next time I make it.
 
Moonbear said:
I'm so disappointed tonight. I made homemade andouille sausage...my first ever attempt at making homemade sausage of any kind. The recipe I followed is WAY over-seasoned. TOO MUCH SALT! And, I never thought it was possible, but too much garlic too...though if it wasn't so over salty, I might not mind the garlic as much. Darn...I should have just made a half recipe to test it. I'm hoping I can still use it if I add it in small amounts to other dishes and don't add any more salt so the salt will dissolve out into the rest of the dish. At least I know what to adjust for the next time I make it.
Wow, you are brave! That's too bad about the seasoning. I accidently oversalted some meat recently and did just what you suggested, I left the salt out of what I mixed it with and the salt leached into the rest of the food and it came out just right.
 
Yeah, without having ever made it before, I had no sense of what was right or wrong in the recipe. Fortunately, I make andouille sausage to put in things like gumbo, so I hope I can rescue it by just not adding any more salt to the rest of the dishes I add it to. But, now I know how I want to change the recipe for next time. I decided to try this one because andouille sausage is hard to find in stores around here (I'd probably have to special order it from the butcher except for the once in a blue moon they make a batch and sell in the butcher case at the grocery store). You have to start somewhere, and I'll start tweaking the recipe for next time based on what I know didn't work this time.
 
Ive heard a lot about chilli, but what is it exactly?
 
chaoseverlasting said:
Ive heard a lot about chilli, but what is it exactly?

There are many ways to make chili. Usually, there's meat, such as beef, pork, or even chicken. The sauce is tomato-based. For seasoning, ground chilis are essential, and I like cumin in mine. Chili can be made quite spicy-hot, but it can be mild if you want.

Chili usually has lots of onions, and garlic. Most people add beans, normally pinto beans.

I feel like I'm forgetting something...

There are hundreds of variations, so this is just a basic description.
 
Moonbear said:
Ooh, cannolis are good! If anyone has a really good recipe for those, please share! I've tried making them homemade before, and they were okay, but not as good as the ones I used to get from the Italian bakery in my hometown.

As far as good cannolis go, I wouldn't know how to begin making one. there's a place called Mama Santa's in the Little Italy district of Cleveland. WOW! Can't get enough. I'm assuming you don't live near Cleveland and driving 5 hours for some cannoli may be out of the question, so I guess I'm useless.
 
chaoseverlasting said:
Ive heard a lot about chilli, but what is it exactly?
To add to lisab's description, it's a thick soup or stew traditionally made with meat, chiles and oregano. But now there are so many variations, some chili isn't even recognizable as chili.

According to research, the first chili made in the US was in San Antonio, TX and this is the recipe, or a close fascimile.

http://www.npr.org/templates/story/story.php?storyId=4108397
 
My chili has evolved over the years. I brown hamburg and ground pork, add chopped onions, minced garlic, green peppers, and chilies, and brown them a bit, too. Then a large can of ground tomatoes, a couple of cans of black beans (undrained), salt, black pepper, crushed red pepper, cayenne, oregano, and whatever else strikes my fancy. Lately, I've also been adding a couple of varieties of my chili relishes, for a richer chili taste and more complex heat. The chili relishes include pure habanero (red or green), a blend of super chilies and jalapeno chilies, and the "clean-up" batch that contains all three varieties, that I made after I picked all the remaining peppers in advance of a predicted frost.

Like Evo said, there are many variations. Purists might not care for my variation, but there's nothing like a big bowl of it with some fresh-baked biscuits, especially after spending time outside on a cold winter day.
 
wolram said:
Biscuits with chili?
American biscuits, not cookies. You British are so confused. :smile:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673191
 
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