[reciep] Thai or indian rice

curry flunky? · Post by **curry flunky?** » Tue Mar 09, 2004 9:53 pm

hi, I'm curry flunky I guess, not real good at cooking? But i try something which came out good, well i liked it i guess? maybe You will like it too but i don't know, i probably dint do it right?

curry Flunkys thai or Indian rice (i dunno which?)
- --- ---
1 cup rice? basmati good or jasmine or something?
1 stick cinamon
a few black pepper corns
a few cloves (6?)
a bay leef
1 piece ginger minced
1 half onion sliced real real thin
2 tabelspoon coconut milk
some veg oil
1 1/2 cup chicken broth or stock?
some froze peas

put some veg oil in pan? and heat it up
also put chicken broth in other pan and heat it up
put in cinamon and pepper and cloves and bay leef into oil for a minute to fry
put in ginger for a little to fry
turn heat down
put in washed rice for a minute to fry
pour in broth and coconut milk and peas, bring to boil, turn heat down, cover, simmer for 15 minutes, then take off heat for 5-10 minutes.

meanwhiles fry the onions in rest of veg oil till brown and crisp, drain on paper twels.

Fluff up rice, top with onion

it is REAL GOOD. i ate the whole bowl tonight.

-curry flunky? (sorry)

Knuckles the CLown · Post by **Knuckles the CLown** » Wed Mar 10, 2004 9:26 am

You forgot two parts of the recipe

Crushed man balls and failure. No one gives a fuck about your curry recipe.

Jack Straw · Post by **Jack Straw** » Wed Mar 10, 2004 10:12 am

What's a good Indian recipe where I can substitute beef for the meat? I totally want to bastardize a dish.

bruce · Post by **bruce** » Wed Mar 10, 2004 11:58 am

Jack Straw wrote:What's a good Indian recipe where I can substitute beef for the meat? I totally want to bastardize a dish.

Beef Vindaloo is probably pretty damn good.

Bruce

Cooking for Idiots · Post by **Cooking for Idiots** » Wed Mar 10, 2004 7:13 pm

Is there something inherently special about any given meat in any given dish that one cannot be substituted for another? Sure, you may not have a Puttanesca verdade, but when the going gets tough, any ol' whore will do, n'est-ce pas?

bruce · Post by **bruce** » Wed Mar 10, 2004 9:09 pm

Cooking for Idiots wrote:Is there something inherently special about any given meat in any given dish that one cannot be substituted for another? Sure, you may not have a Puttanesca verdade, but when the going gets tough, any ol' whore will do, n'est-ce pas?

Well, yeah, but stay in basic families.

Lamb, beef, and venison are generally interchangeable as full-flavored red meats. Ostrich too, for that matter.

Pork, veal, and long pig can be substituted more or less at will.

And finally, chicken, like any vegetable, can be replaced with tofu.

Bruce

pinback · Post by **pinback** » Wed Mar 10, 2004 9:46 pm

bruce wrote:And finally, chicken, like any vegetable, can be replaced with tofu.

This is the funniest line I've read on JC BBS (that I didn't personally write) in over a year.

Ice Cream Jonsey · Post by **Ice Cream Jonsey** » Thu Mar 11, 2004 9:16 am

There are three moderators to this base. Which will be the first to throw this thread into the Cooking Base where it truly belongs?

My bet is on TigerCast2004, the only user I'm 100% truly happy with.