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My curry recipe
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2019-03-22 at 11:45 PM UTCThis makes you feel good.
You need:
Onions
Curry powder - hit up an ethnic food shop.
Frozen mixed veg
Chicken or Quorn™ or Tofu
Rice
For the curry sauce:
fry the onions with lots of oil (sunflower is maybe best) on a fairly high heat until they start to brown
dump into a blender, add some curry powder and a little bit of water, and blend.
The result should be around as runny as tomato ketchup, and have a light brown appearance.
Fry the meat or meat substitute until it browns slightly, then throw on the mixed veg and a little bit of water, cover and let it steam a little to defrost. The browining of the meat produces Maillard products ( https://en.wikipedia.org/wiki/Maillard_reaction ), which causes a nice sweet flavour.
Pour the curry sauce on and cook for another few minutes.
Have the rice cooking at the same time. Preferably add low sodium salt to the cooking rice to add potassium and let the rice absorb all the water.
Eat. Put turmeric on top to flavour, just like the Hare Krishnas do. Turmeric has been proven to have all sorts of healthy benefits, like anti-cancer properties.
You'd be surprised how much better off you feel eating home made sauce as opposed to sauce out a jar. I assume a lot of it boils down to various emulsifiers which are added in order to prevent oils from separating from the water soluble parts of the sauce, which is something that will happen in any normal food if left in a sealed jar on a warm store shelf for several months. Food companies aren't interested in how that might affect you or your digestive system - they simply have no reason to care.The following users say it would be alright if the author of this post didn't die in a fire! -
2019-03-23 at 12:26 AM UTC
Originally posted by Star Trek VI: The Undiscovered Country You'd be surprised how much better off you feel eating home made sauce as opposed to sauce out a jar. I assume a lot of it boils down to various emulsifiers which are added in order to prevent oils from separating from the water soluble parts of the sauce, which is something that will happen in any normal food if left in a sealed jar on a warm store shelf for several months. Food companies aren't interested in how that might affect you or your digestive system - they simply have no reason to care.
Making your own is better always but I disagree that home made is better than store bought just because it lacks emulsifiers and various other additives. Food companies care very much only because it's their jobs, some people spend their entire lives developing these products and they want you to feel good eating them.
http://www.chemistryindustry.biz/emulsifiers.html
The problem with store bought is that it limits your potential to make a high quality dish, the stale spices and synthetic flavoring bother me the most. You can't really do much with a jar of store bought pasta sauce but if you start from fresh ingedients you can control the entire process and make it as gourmet or as basic as want -
2019-03-23 at 12:30 AM UTCI prefer grinding/mixing up the curry powder myself instead of the stuff they got at the store. It seems fresher to me, and you can tweak the proportions to taste
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2019-03-23 at 12:43 AM UTC
Originally posted by Ghost Making your own is better always but I disagree that home made is better than store bought just because it lacks emulsifiers and various other additives. Food companies care very much only because it's their jobs, some people spend their entire lives developing these products and they want you to feel good eating them.
http://www.chemistryindustry.biz/emulsifiers.html
Do you actually believe that libertarian bullshit?
A quick read over the literature revels that the food ingredient industry have very strict metrics they adhere to. They only care about their product having the correct metrics - taste, consistency, shelf life, colour, scent, etc.
How you feel 6 hours after eating the product isn't one of the metrics they care about. Why should it be. Apparently people like you assume they care, even as every day you get fatter and feel sicker.
For instance this recent article on inorganic phospates (like calcium phosphate - do you even know what that is? do you even know why that would be added) is illumnating.
https://dfw.cbslocal.com/2019/02/22/texas-researchers-food-preservatives-lazy/
People like me are adding shit like this to the food we feed to people like you, and when we try to warn you about what we are doing to you, you attack us. -
2019-03-23 at 5:14 AM UTCI don't get fat and I feel fine, people just eat too much. 3 meals a day is too much. Americans are all fat as fuck
I ate a sandwich and a small amount of pasta today.
Phosphates you consume in food are about as bad as what you get from being around car exhaust, only weak people that don't deserve to be alive could be negatively affected by fucking food preservatives, get tuff fatass. -
2019-03-23 at 5:24 AM UTC
Originally posted by Star Trek VI: The Undiscovered Country This makes you feel good.
You need:
Onions
Curry powder - hit up an ethnic food shop.
Frozen mixed veg
Chicken or Quorn™ or Tofu
Rice
For the curry sauce:
fry the onions with lots of oil (sunflower is maybe best) on a fairly high heat until they start to brown
dump into a blender, add some curry powder and a little bit of water, and blend.
The result should be around as runny as tomato ketchup, and have a light brown appearance.
Fry the meat or meat substitute until it browns slightly, then throw on the mixed veg and a little bit of water, cover and let it steam a little to defrost. The browining of the meat produces Maillard products ( https://en.wikipedia.org/wiki/Maillard_reaction ), which causes a nice sweet flavour.
Pour the curry sauce on and cook for another few minutes.
Have the rice cooking at the same time. Preferably add low sodium salt to the cooking rice to add potassium and let the rice absorb all the water.
Eat. Put turmeric on top to flavour, just like the Hare Krishnas do. Turmeric has been proven to have all sorts of healthy benefits, like anti-cancer properties.
You'd be surprised how much better off you feel eating home made sauce as opposed to sauce out a jar. I assume a lot of it boils down to various emulsifiers which are added in order to prevent oils from separating from the water soluble parts of the sauce, which is something that will happen in any normal food if left in a sealed jar on a warm store shelf for several months. Food companies aren't interested in how that might affect you or your digestive system - they simply have no reason to care.
its not real curry if theres no coconut milk / powder in it.
and your not a real man if you have to make it.
