Supper tonight

Hi all!! Hle/on Mon, 19 Jan 2004 20:36:28 +0100, I said:-

Oops, sorry - posted to the wrong group, I ment to send it to alt.food.asian

I've posted several times to rec. alt.birds instead of this ng. I feel much better now, thanks Ian.

(checking to make sure which ng this is) Larry Southern Ontario

alt.food.asian

In fact, I filed it... :-) Anders

"Ian Hoare" skrev i meddelandet news: snipped-for-privacy@4ax.com...

alt.food.asian

The question remains - what do you drink with it? _That_ would be a challenge ... eggs, curry, tomatoes ... wine killers to a man ...

Oh, BTW - I also filed it. Perhaps I should start hanging out on alt.food.asian too?

Cheers

Nils Gustaf

Hi, Ian -

That misposted meal certainly _sounds_ interesting! What is "7 cm" of ginger? Is that a typo? Seems to me that a weight or volume measurement would be more appropriate for ginger, as the cross section varies so drastically.

Tom S

Salut/Hi Nils Gustaf Lindgren,

le/on Tue, 20 Jan 2004 06:11:19 GMT, tu disais/you said:-

Water (though fruit juice would have been good, and an indian _if_ drinking with meal would probably drink lassi)!! If I HAD to find a wine for it, hmmm.... with 4 hot (180k scoville) seed in chillies for 4 people, it was pretty hot. I'd do the usual, try a sweetish gewurztraminer.

Umm, I can't recommend it wholeheartedly, it's pretty stuffed with people trying to be more erudite than the next over the transliteration of Mandarin, and the exact components of some obscure dish eaten by a visitor to a Korean Restaurant in Philadelphia! (of which they could neither remember the name of the dish exactly, nor the name of the restaurant). I'm being unkind!

There are the occasional gems though.

Salut/Hi Tom S,

le/on Tue, 20 Jan 2004 14:02:36 GMT, tu disais/you said:-

Yum!

It's a piece of fresh root ginger 3 inches long.

Nope, it's how Madhur measures ginger.

ginger, as the cross section varies so

Perfectly legitimate observation. However, I reckon that she's thinking in terms of the average thumb diameter ginger, and adjust accordingly. Volume can be tricky as you only find you've cut too much AFTER you've peeled and chopped it, and weight is tricky as not too many people can weigh accurately less than 10 grams (1/3 ounce for the metrically challenged). It's genuinely a problem - in earlier books she said a 1" or 2" cube, but is that 8 cubic inches (which it should be, really) or what. That's not _bad_, but a bit hit and miss with 1" cube= 1 cu inch, 2" cube = 8 cu in 3" cube' cu in, and it's unrealistic to expect the average housewife to measure a 1.7 inch cube from a piece of ginger!

If anyone DOES try thisd recipe, I'd love to know if they dared open a wine with it, how it went, and what _they_ thought of the dish.

Salut/Hi Nils Gustaf

le/on Tue, 20 Jan 2004 20:03:48 GMT, tu disais/you said:-

BTW, there's not enough tomato to have much effect on the overall taste (at least in terms of wine unfriendliness). It's a bit like grumbling at a tsetse fly biting just after you've been mauled by a lion!

The wine's too good to risk destroying with a curry like that. If the bottle were already open, I'd risk a sip or two, but with no great expectation that it would survive. Don't get me wrong, I'm no wuss, nor a chile head, and I've certainly eaten hotter food with pleasure. That said, it had some power.

As far as a wine pairing: how about a Gruner Veltliner? Notoriously good for hard-to-match dishes....

Just thinking about the wine I would drink with this. Think a Pinot Gris from Washington State. Eggs, spices, etc.

Rich

Salut/Hi Mark Lipton,

le/on Tue, 20 Jan 2004 14:02:59 -0500, tu disais/you said:-

ORL right, Thai green curry of beaf and beans. Today was home made cumberland sausage with about 6 veg! Tomorrow will be the remains of yesterday's curries, and Thursday will ne a Thai red curry of chicken and bamboo shoots, and stir fried Thai-i-fied vegetables. Sigh... we've got to get them in before the paying customers arrive!

Basically, "eminent authority"!!! If Madhur Jaffrey says it's anglo-indian then I have to accept it. I _think_ the particularity was the lentil sauce. Almost all truly indian lentil dishes I've had have more spices then just turmeric, and don't often prepare a "flavouring mix" quite like that.

What I found MOST interesting on the Singapore leg of our round the world trip, was that the curries we ate in "Little India" there, where we were staying, were FAR more like the sort of dishes I make at home and whose recipes I've garnered, than anything in any restaurant in the UK. I'm not saying that's the same as visiting India, far from it. I agree that dhall (spell it as we wish) is almost as basic in an indian meal as bread is to a Frenchman and potatoes to an Englishman.

Kind of you.