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David Ross

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  1. David Ross

    eG Cook-Off 76: Consider the Schnitzel

    I've never tried making them, so thanks for the tip.
  2. David Ross

    eG Cook-Off 76: Consider the Schnitzel

    Well, I guess it was only a matter of time, given it's Fall and Food Network etal., is always looking to take a classic dish and push it into the mass media market. And I'm sure there will be plenty of people who will take them up on trying this method for combining the 'haselbeck' potato technique with a 'schnitzel.' I won't be one of them as I prefer the schnitzels we've done here in our Cook-Off. The photo isn't very appetizing and the coating looks a bit dark, as in overcooked, and it certainly doesn't look light and crisp as I prefer in a schnitzel..... https://www.foodnetwork.com/holidays-and-parties/packages/fall-entertaining-guide/fall-recipes-for-entertaining-?nl=ROTD_101618_rotdimage&bid=14740509&c32=ccf52de7275ff2ce5a975dca3dc615da5d2f1714&ssid=&sni_by=1957&sni_gn=#item-8
  3. Well look what I found this weekend. As the Holiday season approaches every year I go through my collection November and December issues of old food and cooking magazines. In the past couple of years I've scattered them in different bins with the decorations. But I decided it was time to go through them, search them and pair them with their cousins. The collection is mainly old issues of Bon Appetit and Gourmet. So I found this October 1978 issue of Bon Appetit, and what did I find? A feature story on curry--"Start the Season with a Glittering Curry Party." It's really interesting and an insight into how passionate home cooks were making curries back some 40 years ago. I have to admit I was surprised at the depth of knowledge and detail in this piece. These are just a sampling of the pages that cover the curry topic.
  4. Well, I tried this recipe yesterday and it failed miserably. In the video she says that "curry powder is the 'secret' ingredient." So I started with the recipe from marinating the chicken to the batter, including curry powder. I thought I'd then taste the fried chicken before tossing it in the Korean sauce mixture. The chicken wasn't very good for my tastes. The curry powder barely came through and almost tasted bitter, possibly fighting against the garlic, ginger and Korean wine in the marinade. So I stopped there and didn't even toss the fried chicken in the sauce. Crunchy? Yes. Good flavor? Not really. On its own this is a fair Korean fried chicken recipe, but I've got other recipes that are far better. I guess in the end my experiment and test didn't live up to a good dish. I'll keep my Korean Fried Chicken more true and not add curry. But it's not the fault of the curry powder yet a mismatch of ingredients and flavors. It wasn't worthy of a photo.....
  5. Yesterday I had a craving for Korean fried chicken. I've got a growing list of recipes and I'm always tinkering with the coating, batter if I use it, the seasonings, how the chicken is cut and the sauce. Then later I was looking at YouTube and came across this video/recipe. It's sort of campy and kitschy, but actually looks really good and she shows clips of a restaurant that specializes in Korean fried chicken. But what really caught me a bit off guard was that she puts some curry powder in the flour mixture that coats the chicken pieces. I'm going to try it in the next few days, but what are your thoughts? Is it typical for curry powder to be added to the flour mix for Korean fried chicken? Is curry powder used throughout Korea? http://seonkyounglongest.com/korean-fried-chicken/
  6. It looks like a fairly good recipe for folks who don't want to take the time and effort to craft a curry, toast the spices, and all the steps to make a really authentic dish. But I'll have to reserve judgement until I try it myself. I guess in the end if the Instant Pot encourages more home cooks to venture beyond the basic recipes, I'm all for that.
  7. It's now my mission to go through many years of dishes at eGullet and unwrap some surprises, (dishes I forgot long ago). While this is probably not any type of traditional curry you might find in a cookbook, it's a Thai-style green curry I did for our Squid, Calamari and Octopus cook-off back in 2013. Another sort of fusion, hybrid, out of my cupboard type of dish but as I remember, very tasty.
  8. Been searching through many years of eGullet posts to see what I've done with curry and found this recipe for a rhubarb chutney. It's funny because I put a note in the recipe for "curry powder optional." I think that now the recipe should not make the curry powder optional because it makes this a better chutney. Sort of an American dish using curry powder as an accent but delicious at any rate. Served with pork chop, asparagus and hash browns.
  9. Looks wonderful and thank you for the photos of your process.
  10. Does anyone know if saffron is ever used in curries and what region of the globe that would be? Are there Spanish curries for example that use Spanish saffron?
  11. I thought the same thing. I also thought that the ladies in my Great Grandmother's neighborhood in Twin Falls, Idaho, would have been surprised if they knew she had curry powder in the cupboard and put coconut in meat dishes. I think that would have been considered quite exotic for a small Idaho town back in the early 1920's.
  12. David Ross

    Cook-Off 62: Squid, Calamari and Octopus

    That's a good question yet I'm not much of an expert. When I do similar dishes I just add the squid at the very last minute but don't coat it in starch. And we're talking just a few seconds in a very hot pan/wok.
  13. "Curries and Bugles-A memoir and a cookbook of the British Raj" by Jennifer Brennan, 1990, Harper Collins. I've had this on the shelf since buying it when it was first published but never really took time to read it. I think our Cook-Off has inspired me to do just that.
  14. The American Woman's Cookbook by Ruth Berolzheimer, 1945, has just a few curry recipes and most are very basic, but it shows that the idea of making curry at home was gaining ground. Turkey Curry- 1 cup mushrooms 1/3 cup minced onion 1 large apple, peeled and diced 3 cups cooked turkey, cut in pieces 6 tbsp. fat 1/2 tsp. salt 3 tbsp. flour 1 1/2 tsp. curry powder 1 1/2 cups turkey stock and top milk or cream Serve with hot boiled rice cooked with little or no salt.
  15. The Curry Chicken Salad got me to thinking about American home cooks making curries decades ago, specifically if one of my Grandmothers or Great-Grandmothers would have made curry dishes. So I turned to my cookbook library and some of my oldest cookbooks to see. I'll start with this very interesting cookbook, "A General's Diary of Treasured Recipes," by Brigadier General Frank Dorn, US Army. The book is filled with memories from his travels and the foods he ate throughout his military service from 1926-1953. He served in the Phillipines, Beijing, Burma and the Chinese-Burma-India theater in WWII. These are some of the curry dishes- Curried Eggs in Shrimp Sauce Curry: East India-Javanese, Pineapple Chicken and Shrimps with Rice "To conjure up the life and contrasts of that subcontinent, (India), on a cold rainy night in your city apartment may seems beyond the powers of the genie who rubs your private Aladdin's lamp for you. But you have all the means to do so when you put together a good spice curry" Sauce- 1/4 cup butter 1/4 cup flour 1 tbsp. curry powder 1 tsp. salt pepper to taste saffron to taste 1 cup milk 1 cup cream 3 cups cooked shrimps 1 cup sliced mushrooms sautéed in butter. Serve with the following, chutney sauce, bacon, nuts, hard-boiled eggs, grated coconut, raisins, seedless grapes, grated orange rind.
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