Eat your curry!

My good Old Mother used to say that Curry and other hot spices were used primarily to mask the flavor of meat about to rot. There's a joke in there somewhere about old men but I won't find it.

I hope we get Alzheimer's beat soon. Maybe the cure would help my bad memory too.


munk
 
munk--I think curry is used to mask the flavor of lamb :D, which seems to be quite popular in Indian cooking, and no wonder, given the religious taboos against both beef and pork in different segments of the Indian population. I've tried it a few times, and I think I'll stick with chicken or vegetarian.
 
I've also had curried frog and curried goat. Surprisingly, curried goat is harder to eat -- the bone ends were sharper. Frogs just have a bunch of femurs you have to wade through.
 
to eat more curry, some people get upset when I do my lunch warmups, so now my reply will be ( instead of "ugh, I'm sorry")....
Agh hah . Curry ..It's good for you and if you give me anymore trouble I be sure to add extra garlic next time, especially before the next "face to face" .. so take that you whimpy eaters of blandness don't you know " you are what you eat? ".......so you can just call me "spicey" and yeah that makes you bland.
 
donutsrule said:
I've also had curried frog and curried goat. Surprisingly, curried goat is harder to eat -- the bone ends were sharper. Frogs just have a bunch of femurs you have to wade through.
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Curried frogs?????? Do tell...
 
I'd rather forget things than die of curry-induced heartburn complications... My eastern-european body can't handle the stuff well.
 
It may be the lipid that the curry was cooked in, a lot of people
and restaurant make it too greasy so that is usually the problem, at least in my experance... I was a vegetarian for about 10 years and that was with low fat too. You have to use stuff like curry or nothin would have any taste.

Oh and sorry all too much coffee again......
 
Josh, that's interesting about Lamb. Spring Lamb, the chops specifically, from Australia are delicious. REally- my woudn't eat them if there were anything less.


munk
 
Well, my experience with lamb is rather limited. I've really only had it at restaurants, and while I don't hate it, I'm not all that impressed with it either. The last time I went to an Indian restaurant, I had Rogan Josh, and though it was very good, I couldn't help but think that it would have been better without the lamb. I was rather nice of them to name a dish after me though...
 
Trust me on the Spring Lamb chops. Barbecue them. They are almost always cut thick, over an inch, and you want them pink, not brown. Sprinkle the spice of your choice over the little beauties as they cook.


munk
 
Josh Feltman said:
Curried frogs?????? Do tell...
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Well, it was Vietnamese curry, and not Indian, so the turmeric content may have been a non-issue. Pretty tasty, though. :)
 
RE: Taste of meat we are not used to.

It's funny that some people say deer tastes like beef cause I think it tastes like deer.

With the taste of lamb and/or goat:

I find that the older something is the stronger like that kind of meat it tastes. For instance I find if it is REALLY lamb I like it, but some meat CALLED lamb is too strong. I suspect it is not really lamb, but mutton. If I kill a goat and eat it before it is 3 months old it is wonderful. If I keep it around till six months and let it get fat then it is stronger. Interestingly a lot of african and some middle eastern folks I know want it stronger.

As far as I am concerned there's no better meat than a nice spike buck or a kid of about 3 months that has just had milk and some alfalfa hay. Mild, tender excellent.

I think a lot of the problem getting good lamb or goat in a restaraunt is that people don't know how to cut them up. I have given up on having mine butchered. We do it ourselves, and it's a good justification for the knife collection ;) You want to bone the thing except for the legs and leave as little fat on it as possible.

This Jamacian restaraunt in Charleston used to do a great curried goat, it was not hot, more of a sweet curry.

Of course the whole thing is what you are used to. I have drunk goats milk and made cheese for so long cows milk tastes funny to me. Also it is kind of funny living in 2 worlds like I do. It's not like this now because chevre' is mainstream but used to be when I'd bring cheese to work people would hesitate to eat it. But when I had a party and all the homesteader kids would be there they would clean out my goat cheese ball and cheesecake first. As picky is most kids are thought to be I had to laugh at kids that would say "All right! Goat Cheese!" or see them chowing down on a deer. ;)

My friends son Oak has moved off the farm and lives and works in NC, but whenever he comes home he calls me and wants to come by and get as much frozen goat milk as he can. His mom doesn't have goats now and he just can't get used to the taste of cow milk. Plus the goat milk and cheese remind him of happy childhood memories. :D
 
Since I can, I'll butt in for a minute.

Turmeric, the spice mentioned in the article, is readily available as a dried yellow powder, and rarely as the whole root (fresh or dried).

It has a mild earthy taste, which unless tempered by roasting or cooking in oil can come across as a bit "raw".

Many of the dry and moist seasoning mixtures of SE Asia that many Westerners commonly lump together as "curry" contain little or no turmeric--and some have an appreciable amount.

Turmeric can be added as an individual spice, when sauteing vegetables, cooking rice, or in a meat rub, etc.

It is very mild tasting, and adds a subtle undertone to other seasonings.

Often, it is added for the vivid yellow color it provides, much like the redder annato, or the tasteless pepper powders often passed off as paprika. A bit of it will really brighten up green vegetables. Its use to inexpensively color rice leads to the alternative (and silly) moniker "Indian saffron". (There is no comparison to using real saffron!)

No need to eat curry to ingest this stuff--it is what makes the common American "hot dog mustard" so damn unearthly yellow.
 
Blah, blah blah, *MAY* fight blah, blah.

Insert what you want for "blah".

I wish they had some conclusive evidence before they reported stuff.

You can prove that punches in the face may cause swelling and redness to the eyes. It's easy to prove. Not that I dislike curry, just that it's all you hear about such things. Red wine might prevent heart disease. Never heard if it was ever proven or not.
:confused:
 
Firkin--I picked up some whole turmeric fingers at an Indian market. Definitely more flavorful than the powdered stuff, but it's pretty tough to grate it up. Worth the effort though. I usually add extra turmeric to my curry dishes because I like the yellow color.
 
BruiseLeee said:
Blah, blah blah, *MAY* fight blah, blah.

Insert what you want for "blah".

I wish they had some conclusive evidence before they reported stuff.

You can prove that punches in the face may cause swelling and redness to the eyes. It's easy to prove. Not that I dislike curry, just that it's all you hear about such things. Red wine might prevent heart disease. Never heard if it was ever proven or not.
:confused:
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Bruise, I agree, but it's rather difficult to prove such things conclusively.
 
BruiseLeee said:
Blah, blah blah, *MAY* fight blah, blah.

Insert what you want for "blah".

I wish they had some conclusive evidence before they reported stuff.

You can prove that punches in the face may cause swelling and redness to the eyes. It's easy to prove. Not that I dislike curry, just that it's all you hear about such things. Red wine might prevent heart disease. Never heard if it was ever proven or not.
:confused:
Click to expand...

It's potentially good news, so no worries. I like them both, anyway. Now if they said I shouldn't eat them, then I'd get grouchy. ;)
 
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