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I've always liked it, Thai Curry, Indian Curry, all are good.

There's a lot more to Indian food than curry, which is mostly from the south of India anyway. You need to try some samosas and some naan and some dal and chapatis and some lovely basmati rice... and now I run out of information because I'm no expert at all. But seriously -- it's not all curry. Curry is the Indian restaurant idea of Indian cuisine.

Also probably the number one 'ethnic' food in Britain, so much so I'm not sure they even think of it as ethnic anymore.

I do love curry, though. The red curries from Thailand are probably my favorite. Also Singapore noodles in certain restaurants (horrible in others).

We're already addicted to Naan here. Thus far my favorite "curry" is Thai Green Curry. But then I like HOT things, the hotter the better, as far as I'm concerned. I'm just looking for Vegie things for now. Any good cookbooks out there?

I wonder how this is going to turn out???

Background, I have a bread maker and make almost all of my own bread and have been for years.

decided it was time for a cinnamon-raisin loaf for breakfasty purposes. toss the first tsp of cinnamon in and it doesn't smell quite right, cause i grabbed the cumin. i fished most of it out, but i'm sure i got some salt and sugar and left a bit of cumin.

Smells okay, we'll see what happens.....

Hmm. Spread chutney on it? It would probably be nice with chicken and avocado.

It actually came out fine. just a hint of cumin in the background.

just tossed together one of my favorite quickie dinners and was wondering if any of you have some spicing suggestions. To wit.

I sear a nice top sirloin 3-4 minutes a side. The sirloin has been rubbed with Montreal Steak seasoning and allowed to get to room temp. After pulling the beast i dump in chopped onions, mushrooms and green peppers and season with salt, pepper and thyme. After cooking this stuff a bit a slice the sirloin into bite size pieces and toss back in. I serve over noodles or rice or nothing, then sprinkle with parmesan cheese.

Any suggestions.

weeble

Cheese with steak? If the steak is any good, that's a sacrilege.

You've got enough spice going on there (though I don't see any garlic). Sounds yummy. What is really called for is beer.

For a change, though, you could maybe try throwing in crumbled bleu cheese or Gorgonzola instead of parmesan. I love to use sliced steak in a nice big salad with bleu cheese dressing, maybe with some homemade croutons.

Mexican style, marinate the steak in some beer, olive oil, lime juice, cumin, garlic, chile pepper, onions, chopped cilantro, then grill, slice and serve with warm flour tortillas and some shredded cheese and lettuce and/or salsa.

If you're going to chunk your sirloin anyway, you could do a Cajun-style stew. Instead of your usual seasoning blend find a Creole/Cajun seasoning blend like Tony Chachere's Creole Seasoning (you can order it online if you can't find it where you are). Season your meat liberally with it and sear it as usual, then take the meat out and add a bit of oil to the pan with chopped onion, chopped green peppers, minced garlic, and parsley. Saute your vegetables until the onions are clear, then add beef broth, your chunked steak, cubed potatoes, and sliced carrots. Cover and simmer until the vegetables are done. Add a bit of cold water mixed with cornstarch to thicken your gravy and serve over cooked rice.

Do i get to put some grated cheese on top if only to irritate Cogito??

I managed to screw up a post and pm'd alelou instead of posting so....

Cog,

sprinkled parmesan is a wonderful thing.

Alelou,

well you got the pm.

Dis,

wasn't really headed for stew with this although i think i can use your spicing for my more "dry" version. by the way a nice Malbec or Pinot Noir is just right with the original concoction...

All,

The only tricky part with the whole process is being very careful to not overcook the sirloin. I like to let it rest for 10 minutes after searing before slicing....

Oh and Christmas Eve dinner is coming. Prime Rib and Yorkshire Pudding. I usually eat about ten of 'em. Then the wife rolls me into the other room....

Damn, I love Yorkshire pudding.

Alelou wrote:Mexican style, marinate the steak in some beer, olive oil, lime juice, cumin, garlic, chile pepper, onions, chopped cilantro, then grill, slice and serve with warm flour tortillas and some shredded cheese and lettuce and/or salsa.

You were doing well until you got to the flour tortillas. Gringos, sheesh!

Why? Are corn tortillas more authentic?

I'd call them more authentic - I've never had a taco made with a flour tortilla in Mexico. Aside from that, though, I like the taste of corn tortillas a lot better. You have to get the fresh (at least moderately fresh) ones, though - none of those Dorito's shells from Taco Bell!