merrybaker

Oh, that's the truth! It's the rare curry that doesn't have huge puddles of orangish oil floating on top. I've heard that Indian chefs scoop off some of that oil and add it back to the base curry sauce, giving more flavor to the base sauce. But (1) apparently the chefs won't admit to doing this, and (2) there's still so much left on top!

I've noticed my latest batch of fenugreek seeds has that smell, but previous ones didn't. Could use it for cheap perfume?

Thank you all so much! There’s much good information here, and maybe if I put it all together...? I guess I'll just have to make a lot of curries to find out. -Mary

I’m intrigued by this. Would that be fresh fenugreek? I’ve used dried fenugreek (leaves and seeds), but never tried fresh. -Mary

I always save the scallion greens to use as garnish on Chinese dishes. Your way sounds more flavorful. Thanks!

Hello, I’ve eaten food from British Indian restaurants and takeaways, and it has a special taste that isn’t found in American restaurant curries. Do you know what that is? Is there something in the base sauce that is special? Chicken broth? I’ve heard that oil is skimmed off the curries and added back to the base sauce? Is that true? Is monosodium glutamate added? If the oil in the pan catches on fire -- does that add that special flavor? Is the base sauce left out to ferment? Is there something else I haven’t thought of? Something complex -- something simple? A special herb or spice? I’d appreciate any thoughts you have, any clues. I’ve tried many cookbooks -- Kris Dhillon, Pat Chapman, and on and on. They are close, but not quite there. I want to recreate some of those great meals at home! Thanks, -Mary

I's easy to confuse me! But now I understand.

Hi, Tepee. That's the brand of miso I use, too. Their light yellow miso is exactly the color of peanut butter and looks like the Echigo miso in Hiroyuki's photo! Their red miso (aka miso) is the color of, um, hazelnut skins. I went around the kitchen trying to find a close match, and that's all I could find. It's not as dark as chocolate chips but has a chocolatey look to it. It has a "meaty" flavor, and I like to use equal parts of the two in miso soup. It's also good alone in soup, especially in cold weather. Their website gives more information: http://www.coldmountainmiso.com/coldmount.html#Japanese -Mary

It’s not especially cheap. But I like the way the teabags are packed individually in foil to keep them fresh. I worry that the box has been sitting on the store shelf for months (years?). I forgot about the mixes. I'll start with a mix to learn what ochazuke is like. Add it to the shopping list!

Grub, I had the same experience with cookbooks. I realized I don't want authentic -- I want restaurant-tasting dishes! Sleepy_Dragon, thanks, I'll look into that book. I have another Pat Chapman book, and some of the recipes are okay, and some aren't. They involve so much prep work, making all kinds of spice mixes, and then mixing the mixes. I can't believe the restaurants do all that. -Mary

Hiroyuki, it's funny that you would bring that up. Funny because it's embarrassing to read my first post again. And funny because our favorite tea so far has been YamaMotoYama brand of brown rice tea (genmai-cha). I love the toasty flavor of the rice! So maybe while you were drinking your tea, your thought-waves went around the world. Anyhow, thanks for showing a picture. I'll print it out and take it to the store as a new brand to try. Oh, one more thing... Is genmai-cha suitable for making ochazuke? It would seem a natural, but I get the feeling that plain green tea is always used. -Mary

Hello, I’ve eaten food from many British Indian restaurants and takeaways, and I always wonder what gives their curries that special taste that isn’t found in American restaurant curries. The closest I’ve come is Kris Dhillon’s curry sauce base seasoned differently for each curry, but there’s still something missing. This is driving me crazy! Does anyone have an answer, or at least a clue? Is chicken stock added to either the curry base sauce or to the actual curries? Is oil skimmed off the curries and added back to the base sauce? Is monosodium glutamate added? If the oil in the pan catches on fire -- does that add that special flavor? Is the base sauce left out to ferment? Is there something else I haven’t thought of? Something complex -- something simple? Has anyone else noticed this? I’d appreciate any info or ideas. I’ll still go to restaurants and takeaways when I’m in Britain, but I really miss that taste when I’m at home. -Mary

Thanks for the info. I guess crispy seaweed really isn't crispy seaweed! I'm not fond of deep frying foods, especially things that can splatter, so I'll just have to order it in restaurants.

Hello, I've recently returned from London where I saw a very interesting dish on the table next to me in a Chinese restaurant. I inquired, and was told that it was "crispy seaweed." The people were nice enough to let me try it , and I enjoyed the little taste I had. The only recipes I can find say that it's fried cabbage (savoy, bok choy, etc.). I can't believe that's what it was. It was very dark, like tiny pieces of Japanese nori. Does anyone have information on this. I'd appreciate it. -Mary

I just discovered that a Foodsaver works wonders for guac. I vacuum-sealed it in a canning jar, and it stayed green in the fridge for 5 days. Maybe it would have lasted longer, but we ate it.

Just fork-mashed avocado with lemon juice, salt, and lots of minced onion. To make the best tacos ever, use this to fill soft, warm, homemade corn tortillas, and top with shredded lettuce, sliced tomato, and grated Monterey Jack. That'll make you smile.

A new store opened up nearby, and I came home with an armful of snacks. One of my favorites is Sonomama Iwashi, which are called fish crackers, but seem to be more fish than cracker, and are crisp and sweet with sugar and sesame and a touch of red pepper. Now you see them, now you don't. I also got Fried Chili, which is either Japanese or Korean. The label is not very instructive. It has sliced hot peppers fried until crunchy like potato chips, and mixed with peanuts, sesame seeds, and cumin. Oh my gosh, it's good!

Hi, our son went to college in England (Richmond College, Surrey). It was a great experience for him, except that he fell in love with a British girl, married her, and moved to London, leaving his dear parents alone in the U.S., wasting away because we don't want to have food in our mouths in case he telephones! But what I meant to say is that the current (March) issue of Gourmet magazine is devoted entirely to London, and it will give you many good ideas. Have fun! -Mary

After making a fool of myself in a Paris train station trying to get a ticket to "Reeeems," I can report that Reims/Rheims is pronounced "Rance." That rhymes with dance, the way Americans say dance, not the way the British say it.

Hi, this isn't about Full English Breakfasts, but maybe you'll find it interesting. The March, 2005, issue of Gourmet magazine says "The great British breakfast is in decline these days -- few Londoners have the time for a big meal in the morning -- but here are some places where you can buck the trend." They go on to suggest Baker & Spice (best croissants in town), Inn The Park ("proper black pudding with poached egg"), Lisboa Patisserie (egg custard cakes & espresso), Ottolenghi (homemade breads, pastries, granola), St. John Bread & Wine ("unusual" British breakfasts such as herring roe on toast, prunes & porridge ), 202 (blueberry pancakes, scrambled eggs with smoked salmon), and E Pellicci ("a proper Cockney caff"). I wonder if B&Bs are keeping the tradition of the Proper English Breakfast alive... -Mary

Someone should try it out -- for the benefit of eGullet, of course -- and I volunteer to fly over and test everything on the menu.

Thanks, Kiem Hwa and Hiroyuki, for your menu suggestions. I wasn't able to find fukujinzuke. But I did make a salad... with corn. Actually, the corn was a nice addition, but don't tell anyone I said that! I used the recipe in that link because it was much more detailed than the curry box. The curry came out quite nice. My huband, who really enjoys Japanese curry, was thrilled with it! I'm glad I don't have a digital camera, because I'd be embarrassed to show my curry next to those really beautiful meals.

Nabisco Famous Chocolate Wafers with Land O'Lakes whipped, unsalted butter. Yesss!

binkyboots, I'm really enjoying your blog. It sounds as if you're doing a great job making tasty, filling, and healthful meals. Let me be another to stress the versatility (and economy!) of beans. A pound of pinto or black beans can fill an awful lot of tacos or tostadas or enchiladas (or all three!). Just tell your family it's an adventure, not a scrimping tactic.

Ming Tsai made a dish like that on TV, and it looked very appealing. I keep forgetting to try it. Here's the recipe: http://www.mingspantry.com/grilsusricwi.html