TACO Tuesday

Ramrouser said:
Pretty inaccurate to state that Trump ALWAYS chickens out. After all, he's already secured favorable deals with the EU, UK, Japan, Vietnam, Indonesia, Philippines and a preliminary deal with China. No real surprise that it is taking time to ink a deal as complicated as a trade agreement with the 2nd largest economy in the world. Other countries will eventually fall in line. The deal with India was imminent until the Russia secondary sanctions issue reared its head, causing the deal to be put on hold.
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But, August 11th was the date. No more extensions.... Yada Yada....

Also, most of what I've read, the deals with EU, UK, Japan were really no better than where we stood before he took office.

I'm sure that Ford and GM love the tariff hits they reported last quarter. You know the ones that reduced GM profits by 39% and the one that gave Ford a loss for the quarter. No matter how he tries to hide his regressive taxes, they are still driving up cost and companies are not simply going to eat the cost forever.

And why would they when you only have to give him a stupid piece of engraved glass with a gold base to buy favor. You know, trump is truly transparent, he knows his cult so well that he can take the bribes, kick backs and other general corruption right in front of them.

Now, back to the real topic. I'm glad to see that we can agree on good food.
 
ZenMode said:
If I never have curry again, it would be too soon.
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You know there isn't just one curry, right?

Curry, in its most common culinary context, refers to a diverse range of dishes, primarily from South Asia, that feature a sauce or gravy seasoned with a complex blend of spices. While "curry" can refer to the spice blend itself (curry powder), it more broadly describes a style of cooking with a rich, aromatic sauce, often served with rice or bread.
 
rodoheel said:
I sort of cheated with "Southeast Asian" but I was definitely mainly thinking Thai, though I also love Vietnamese (especially because that lets me include banh mi). Thai food is great and has a lot of variety.
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One of my coworkers if from Laos, he brings in a lot of really good food.
Another is from China and he brings lots of authentic food and directs me to the best Chinese restaurants in our area.
 
Duke Mu said:
Vietnamese food is fantastic with a lot of overlap with Thai. Their basil is a power punch. When red chiles, coconut milk, lemongrass, peanuts, ginger, basil, some unami shrimp get together it is da bomb.
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I listened to a very good podcast a few weeks ago on the origins of Unami and the fight to have it recognized as a basic taste.

Dr. Kikunae Ikeda, a Japanese scientist, is credited with discovering and naming umami in 1908. Ikeda noticed a distinct savory flavor in kombu dashi (seaweed broth) that wasn't covered by the traditional four tastes (sweet, sour, salty, and bitter), according to Science Friday. He isolated glutamate, an amino acid, as the source of this taste and named it umami, meaning "essence of deliciousness" in Japanese.
The individual most responsible for bringing umami into wider recognition, particularly in the Western world, was also Dr. Kikunae Ikeda. While Ikeda identified and characterized the taste, it took nearly a century for umami to be globally recognized and accepted as the fifth basic taste. This recognition was driven by a combination of factors, including continued scientific research into umami and its effects on taste perception and the eventual discovery of umami receptors on the tongue in 2000. In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii.
 
UNCatTech said:
You know there isn't just one curry, right?

Curry, in its most common culinary context, refers to a diverse range of dishes, primarily from South Asia, that feature a sauce or gravy seasoned with a complex blend of spices. While "curry" can refer to the spice blend itself (curry powder), it more broadly describes a style of cooking with a rich, aromatic sauce, often served with rice or bread.
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Japanese curry is very popular in SoCal these days.
 
UNCatTech said:
You know there isn't just one curry, right?

Curry, in its most common culinary context, refers to a diverse range of dishes, primarily from South Asia, that feature a sauce or gravy seasoned with a complex blend of spices. While "curry" can refer to the spice blend itself (curry powder), it more broadly describes a style of cooking with a rich, aromatic sauce, often served with rice or bread.
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I'm referring specifically to the yellow-orange seasoning that Indian food is covered/soaked/marinaded in.
 
ZenMode said:
I'm referring specifically to the yellow-orange seasoning that Indian food is covered/soaked/marinaded in.
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Then say that and don't say you hate all curry's when there are so many.

My wife loves curry with coconut milk, I do not, but I'm not going to claim I don't like curry because of one dish.
 
Curry encompasses a wide variety of dishes, particularly in Indian and Thai cuisines, known for their rich flavors and diverse spice blends. Indian curries often feature a base of tomatoes, onions, or yogurt, while Thai curries typically incorporate coconut milk and are categorized by color (red, green, yellow).

Indian Curries:
  • Korma: A mild, creamy curry with meat or vegetables, often featuring yogurt and nuts.
  • Vindaloo: A spicy and tangy curry, typically with pork, and influenced by Portuguese cuisine.
  • Rogan Josh: A rich, aromatic curry from Kashmir, traditionally made with lamb and Kashmiri chilies.
  • Butter Chicken (Murgh Makhani): A creamy, tomato-based curry with marinated chicken.
  • Saag: A curry featuring leafy greens like spinach or kale, often with chicken or other meats.
  • Tikka Masala: A creamy, tomato-based curry with roasted chicken.
    • Madras: A spicy, tomato-based curry that often includes ingredients like cayenne pepper, cloves, and fenugreek.
    • Jalfrezi: A stir-fry curry with a combination of vegetables, meat, and spices.
    • Dhansak: A sweet, sour, and spicy curry with lentils and meat.
    • Bhuna: A dry curry with a thick sauce.
    • Phall: An extremely spicy curry.
 
Thai Curries:
    • Red Curry: Made with red chilies, it's known for its medium spiciness and complex flavor profile.
    • Green Curry: Made with green chilies and herbs, it's generally the spiciest of the three Thai curries.
    • Yellow Curry: The mildest of the three, made with turmeric and curry powder.
    • Panang Curry: A rich, peanut-based curry, often less spicy than red curry.
    • Massaman Curry: A rich, relatively mild curry with Indian and Malay influences.
Other Curry Styles:
    • Japanese Curry: A thick, mild curry, often served with rice and meat or vegetables.
    • Katsu Curry: A Japanese curry served with breaded and fried cutlets (tonkatsu).
 
UNCatTech said:
Thai Curries:
    • Red Curry: Made with red chilies, it's known for its medium spiciness and complex flavor profile.
    • Green Curry: Made with green chilies and herbs, it's generally the spiciest of the three Thai curries.
    • Yellow Curry: The mildest of the three, made with turmeric and curry powder.
    • Panang Curry: A rich, peanut-based curry, often less spicy than red curry.
    • Massaman Curry: A rich, relatively mild curry with Indian and Malay influences.
    • Gaeng Keow Wan (Green Curry): A classic Thai green curry, known for its rich flavor and spiciness.
    • Gaeng Daeng (Red Curry): A classic Thai red curry, characterized by its vibrant red color and spicy flavor.
Other Curry Styles:
    • Japanese Curry: A thick, mild curry, often served with rice and meat or vegetables.
    • Katsu Curry: A Japanese curry served with breaded and fried cutlets (tonkatsu).
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Dang, you sure know your curries.
 
Duke Mu said:
My wife's brother is there - married into a Mexican family. There's a party or wedding at the VFW on many weekends during the year.
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That was my favorite spot when I lived in GSO with the added perk that they sold Guatemalan beer.
 
BTW going back to tacos - my favorite tacos are definitely birria tacos. I'd like to try to make my own sometime. Just incredibly rich and delicious.

There are some good taco places in Greensboro. One place, Crafted, makes great tacos but is not at all a Mexican restaurant (they do tacos inspired by dishes from a lot of different food cultures). My favorite tacos in town are from Carniceria El Mercadito (most people I know just call it Mercadito). More authentic Mexican tacos. They do great pollo asado too.
 
Curry is also a verb. Like, I curried some shrimp, pineapple, passion fruit and tamarind last night. Added warm spices like nutmeg and cinnamon, plus a couple of my personal favs, with plenty of chili for spice.

But I've also curried coconut milk with ginger, lemongrass, lime leaves -- that's a Thai coconut curry.

You can curry with spice mixes; in desi cuisine, they are called masalas and there are many types (garam masala, goda masala, sambhar masala, etc). In Chinese food, they don't use the word curry but there are a couple of dishes in the West that function like curries, except with Chinese five spice powder.

I've curried pumpkin with lentils in a dish loosely inspired by afghan cuisine (this one is hard because it relies heavily on cardamom and the cardamom has to be fresh for it to really work). Ethopian food often features curries with berbere spice, which is a famous spice mixture from the area. In Tunisia, curries focus on harissa and fennel powders; in Morocco, they do a lot of cinnamon (and my adaptation on that is a spice cinnamon/raisin stew; as one might tell, I love cooking with fruit). I doubt they use the word curry in Morocco or Tunisia but it's the same cooking style more or less.

In the Caribbean, there are many types of curries. Rice and peas can be curried. Oxtail curry is a standard. They definitely use the word curry there.

Anyway, the yellowish stuff referred to earlier is probably "curry powder" which isn't even Indian.
 
Ramrouser said:
Pretty inaccurate to state that Trump ALWAYS chickens out. After all, he's already secured favorable deals with the EU, UK, Japan, Vietnam, Indonesia, Philippines and a preliminary deal with China. No real surprise that it is taking time to ink a deal as complicated as a trade agreement with the 2nd largest economy in the world. Other countries will eventually fall in line. The deal with India was imminent until the Russia secondary sanctions issue reared its head, causing the deal to be put on hold.
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Wait until we start to feel the negative repercussions. He might bail then, but we will see.
 
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