Drugb posted:Anyone experimented with curry salmon? I hear it is good.
Salmon is an oily flaky delicate fish. Curry can be used to make a creamy curry sauce and you plate the pan seared salmon in it. As I said curry is not the thing you buy in a can that is yellow. It can come in any color. It is a group of common spices, a dozen or so,used in combination or alone to make a flavored broth. The central ingredient can be anything from eggs, vegetables, or meats or fish or tufu.
Danyael posted:Drugb posted:I have been wanting to ask about putting casreep in curry. Is it sacrilegious to the old culture? Some people started doing this some years back. Casreep is also known as a meat tenderizer.
Casareep is reduced cassava sugar. If you make vindaloo you can use it instead of brown sugar or molasses. You can use it even in jerk or Chinese food.....it is a sugar!!!
Apparently you don't know much about your own purported culture. Casreep is a tenderizer as well as a preservative, hence why it can be reused for years. To simply categorize it as a sugar is incorrect.
Drugb posted:Danyael posted:Drugb posted:I have been wanting to ask about putting casreep in curry. Is it sacrilegious to the old culture? Some people started doing this some years back. Casreep is also known as a meat tenderizer.
Casareep is reduced cassava sugar. If you make vindaloo you can use it instead of brown sugar or molasses. You can use it even in jerk or Chinese food.....it is a sugar!!!
Apparently you don't know much about your own purported culture. Casreep is a tenderizer as well as a preservative, hence why it can be reused for years. To simply categorize it as a sugar is incorrect.
I cook,....I actually took the time to be trained in it. You do not know what the hell you are talking about. Tenderizers in marinades are enzymatic and no doubt casereep has some enzymes but only you and your mama would depend on it to break down tough muscle fibers. Also Vindaloo and Jerk are slow cooked so why the hell would you need tenderizers? You asked a question, I answered. Yes you can use casareep in curries.
ksazma posted:TK posted:Gilbakka curry is one of my favorites. Few things are as delicious as curried cat fish eggs, spring curass eggs and of course gilbakka eggs. I love curry of all variety. Trini curry, Guyana curry and the many kinds of curries from India. There is a reason why this thing became the most popular dish in the UK.
Caribny is not going to be too cool with this.
I have no problem with curry. I have a problem with people who SMELL like 2 year old curry because they cook it morning, noon and night. Because the ingredients that they use to make the curry permeate the entire house seeping into their clothes, and in extreme cases, even their skin.
What you eat is YOUR business and its a pity that you are so anti social that you fail to understand this.
I am going to send some Jamaicans to live next door to you and tell them to play dance hall at top decibels at 3 AM on a Monday morning.
Just as you seem to think that you have a cultural prerogative to smell like 2 year old curry they will claim that they have a cultural prerogative to assail you with their culture, regardless as to what you might think.
And the Koreans with their Kimchi can be just as bad.
Danyael posted:I cook,....I actually took the time to be trained in it. You do not know what the hell you are talking about. Tenderizers in marinades are enzymatic and no doubt casereep has some enzymes but only you and your mama would depend on it to break down tough muscle fibers. Also Vindaloo and Jerk are slow cooked so why the hell would you need tenderizers? You asked a question, I answered. Yes you can use casareep in curries.
Don't kill the messenger, casareep as a meat tenderizer is a claim made by others on the web which I am merely regurgitating. If you have scientific evidence to prove otherwise then I concur.
As for casareep in curry, the question is whether it is a plus or takes away from the flavor.
Chur Churri is also called Tweet Twee. Small catfish some are yellow or silver/white/grey colored depending on the salinity of the water. Tasty when curried. Caught easily with a hand line (#12 polythene twine about 100-150' with 2- 4 # 8 hooks and a small weight at the end). You can sit on the seawall, bait the hooks with white belly shrimps and toss it by swinging it over the head when it's washing tide. Wait for the bite, strike and collect, be careful of the barbs..
I wonder if is Silver Bail Al Yuh talking bout Banna.
Nehru posted:I wonder if is Silver Bait Al Yuh talking bout Banna.
having some fish curry later...ah gon sanay am good
They are speaking of those tiny minnows that live in fresh or brackish water and not catfish. These are little fingerlings about an inch to two inches in length that grow rapidly in small ponds. THat is also one of the reasons they are sometimes called "millions" ( corruption of minnows)
RiffRaff posted:having some fish curry later...ah gon sanay am good
Invite Caribj for some. Wata Lehleg time
Just had 3 big bowl snapper soup with provision. Gun be Rass to play tonight.
Meh neighba seh yuh gat to put all day Braff somewhere
Any Berbician in the House?? Coo Coo belly
Nehru posted:Any Berbician in the House?? Coo Coo belly
or kakabelly.
Cham Cham, we Bubicians taking about a small fish like this one.
caribny posted:ksazma posted:TK posted:Gilbakka curry is one of my favorites. Few things are as delicious as curried cat fish eggs, spring curass eggs and of course gilbakka eggs. I love curry of all variety. Trini curry, Guyana curry and the many kinds of curries from India. There is a reason why this thing became the most popular dish in the UK.
Caribny is not going to be too cool with this.
I have no problem with curry. I have a problem with people who SMELL like 2 year old curry because they cook it morning, noon and night. Because the ingredients that they use to make the curry permeate the entire house seeping into their clothes, and in extreme cases, even their skin.
What you eat is YOUR business and its a pity that you are so anti social that you fail to understand this.
I am going to send some Jamaicans to live next door to you and tell them to play dance hall at top decibels at 3 AM on a Monday morning.
Just as you seem to think that you have a cultural prerogative to smell like 2 year old curry they will claim that they have a cultural prerogative to assail you with their culture, regardless as to what you might think.
The Carib is a mimic of a colonial Englishman so for him curry will always be stink.
Just days ago in Guyana the Government Analyst Food and Drug Department denied entry of 1700 cases of Chinese DOST sardines into the local market. False manufacturing dates on the labels and rusty cans.
I buy marshall islands sardines. I stay away from China and Philippines stuff.
Daniele eats cuckoo belly.
Prashad posted:I buy marshall islands sardines. I stay away from China and Philippines stuff.
How about Brunswick ?
Brunswick is good and excellent quality but it is not sardines it is young herring passing as sardines. Herring and Sardines are from the same family of fish. Canada has herring not real sardines.So young herring is used as sardines.
Billy Ram Balgobin posted:Daniele eats cuckoo belly.
Who told you that...a little voice in your head?
I buy Canadian and Narine bread to go with it.
Good choice Mitwah
As for casareep in curry, the question is whether it is a plus or takes away from the flavor.
Casareep can be used anywhere a curry recipe needs sugar and it will add surprisingly to the flavor. It also works in asian cooking where palm sugar is asked for and as I said, in jerk.
Prashad posted:Brunswick is good and excellent quality but it is not sardines it is young herring passing as sardines. Herring and Sardines are from the same family of fish. Canada has herring not real sardines.So young herring is used as sardines.
Thanks Prash,
all the the time i believe it was sardines.
Perhaps this is why when I cut the Bruinswick sardines/herring there are things missing from the inside,. I always would remove a pinkish/brown organ that looks like a liver, but the last couple years don,t see it.
The Brunswick company was a public share company but they got bought out a few years ago and is now a private company with new owners so that may be the reason. Different manufacturing methods.
Mitwah posted:I buy Canadian and Narine bread to go with it.
Good to see you supporting me family bai!
Base. I like their Tennis Roll with Dutch Head Cheese.
The Narines are distantly related to me too. But they make a good product regardless. I always send someone to get some product when they are going to Toronto.
CaribJ
Not only are these coolies stinking up their neighborhood , now they are stinking up GNI.
LAST evening I lashed a good bhoinjal shrimp at Nest , at least that is not curry, right CaribJ?
Prashad posted:.The Carib is a mimic of a colonial Englishman so for him curry will always be stink.
Jamaicans are moving in next door to your house and will have dance hall music every night.
I already hear your screams that they don't have a right to disturb your peace. Well people don't have a right to smell up a neighborhood, whether it is fish, kimchi, or curry. Pity you are too selfish to understand this point.
Chief posted:CaribJ
.
LAST evening I lashed a good bhoinjal shrimp at Nest , at least that is not curry, right CaribJ?
Variety in your diet is good and will reduce the probability that you will permanently smell like your food. Houses that smell like fish are just as disgusting. Those who eat salt fish every day will create the same disturbance. Ditto for those whose every meal is cooked in grease.
The Jamaicans eat down a good curry too. The carib is in a no.win situation when it comes to curry smell.
Prashad posted:The Jamaicans eat down a good curry too..
True, but I have never been to a Jamaican home that smelled of 2 year curry, nor have a sat next to a Jamaican who smelled as if he worked in a curry factory.
Why? Because they do NOT eat it every day. Nor do they at salt fish every day.
And that sardines is another foul smelling food that shouldn't be eaten every day.
Well let me say today for lunch I had kimchi and bul go gee and goat curry fo dinna, I hope I doan smell rotten like stale curry and kimchi tomorrow.
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