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Curried Away
Is there an equivalent to the S&B brand in Canada? I love curry and usually make it from scratch, but I like the idea of a quicker method.
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Phyllo dough
Strudel. Apple, plum, savoury (ground beef, chicken). Take 4 phyllo sheets, brush each sheet lightly with butter or olive oil. Spread desired filling on 3/4 of the rectangle. Roll up, starting with the end with the most filling. Bake 350 for 45 min-1 hr. until golden brown.
Curried Away
Is there an equivalent to the S&B brand in Canada? I love curry and usually make it from scratch, but I like the idea of a quicker method.
Curried Away
@maxcriden: I don't have the energy to find it now, but I think someone in the New York Times made his own curry powder for this. It differs from an Indian curry, I believe. Just google around for it. I think it was Sam Sifton who did it.
Curried Away
Is there a way to make my own curry powder for this, rather than relying on those blocks?
Phyllo dough
Get some duck. Season and cook it. When it's cook, shred it.
Season, cook, and puree some duck liver (not foie gras; regular liver here -- heck, even chicken liver would work). Combine the confit and the puree. You want a dry-ish confit with the liver puree coating the confit. Add other ingredients as you see fit -- shallots, onions, nuts (pistachios are good), chives, etc.
Thaw the phyllo completely. Cut it into large-ish squares -- maybe 4" by 4". Cover with a barely-damp kitchen towel to keep from drying out.
Melt some butter.
Lay down one square of phyllo. Brush with butter. Top with another square of phyllo and a glob of the confit mixture. Top with a small glob of cream cheese. Gather the sides of the phyllo into a purse.
Bake in a preheated medium oven until warmed through and the phyllo starts to brown.
Serve as an amuse bouche, if you don't eat them all first!
Phyllo dough
You guys just made my decisions harder lol I can see ALOT of phyllo dough being consumed in my house in the future! Thanks all
Curried Away
I remember the best tasting major brands just a few years ago had pork lard AND beef lard in the ingredients. And yes, MSG, like almost everything good does. But now I can't find any Japanese or Korean brand curry with lard in it. I wonder why? It really does miss a certain richness without it, and doesn't taste like the curry I grew up with.
Curried Away
@Rr: Thanks for the tip on the chocolate. It sounds just crazy enough to work.
@peekpoke: Thanks for the debunker on the MSG tip. I for one don't worry about it. Never did, never will. And Lia just blogged something about this in our "Required Eating" section.
Curried Away
The scary calories are not in the beef (although why use ground beef? YUCK! All the Japanese curry I've had or seen is made with slices or little chunks of beef).
The serious calories are in the curry block! It's called curry ROUX for a reason, it's mostly fat.
As for all your "MSG is Evil people" ... So you think you don't eat MSG? Think again...
Some of the names MSG goes under
monopotassium glutamate
glutavene
glutacyl
glutamic acid
autolyzed yeast extract
calcium caseinate
sodium caseinate
E621 (E620-625 are all glutamates)
Ajinomoto, Ac'cent
Gourmet Powder
The following may also contain MSG natural flavours or seasonings
natural beef or chicken flavouring
hydrolyzed milk or plant protein
textured protein
seasonings
soy sauce
bouillon
broth
spices
Free glutamate content of foods (mg per 100g)
roquefort cheese 1280
parmesan cheese 1200
soy sauce 1090
walnuts 658
fresh tomato juice 260
grape juice 258
peas 200
mushrooms 180
broccoli 176
tomatoes 140
mushrooms 140
oysters 137
corn 130
potatoes 102
chicken 44
mackerel 36
beef 33
eggs 23
human milk 22
http://observer.guardian.co.uk/foodmonthly/story/0,,1522368,00.html
Curried Away
In addition, a block of your favorite chocoate enhances the curry to another level. Either the homemade ones or the boxed variety. But still watch out for the MSG!
Curried Away
I agree with jperlow. Its scary how much MSG ALL of the Japanese curries have. S&B, House, etc... They are tasty, but they all give me a headache. If you can make them from scratch, do so.
You have been warned...
Curried Away
I love this stuff. It has so much MSG its scary.
Curried Away
@Pauper: I've used chicken and pork before, too. Sometimes I do tofu. I did a sort of week-long taste test of all the boxed curries. There are differences. Some are just wretched, others are bland as air. The boil-in-bag stuff is horrible. Metallic aftertaste similar to boil-in-bag rices or what not.
@JBeach: I've never tackled curry from scratch. The S&B box mixes are about as close as I've gotten.
Curried Away
This article piqued my own curryosity. I'm currently curry-obsessed and this feature gave birth to all the different variations of curry that I have yet to salivate over.
Although I tend to think of mainly Indian and other Southeast Asian curries when considering take-out or restaurant-a-going, in my recent forays into cooking curry cuisine, I've tried my hand at mostly Americanized curries. This is probably because I'm secretly apprehensive about taking on what's considered to be one of the world's most challenging cuisines. Maybe this weekend I'll trek to Kalustyan's (have been dying to check it out) and then get lost in a curry cloud within my own little kitchen.
Or maybe I'll just go out and buy a package of Japanese curry mix and do it up JapanKansan style.
Maybe a taste test is in order...
Curried Away
Usually I use chicken or some cubed beef instead of ground beef.
All the different brands of curry cubes in a box taste about the same to me though. They definitely vary in spiciness
As for the peeps concerned about MSG. Yea, I'm sure MSG is just droppin' those Asians left and right. What a health crisis! Oh man!
But hey, that's just me. Stuff could give me cancer for all I care. (All the more reasons to "kill" embryos and research stem cells). The difference between this and something like aspartame is that this is actually delicious and a huge timesaver for when you come home late and don't want to cook.
.
Curried Away
Yeah. I'm not as afraid of the MSG as I am hesitant about the corn syrup. I'll have to see if the no-MSG version also has less corn syrup.
Curried Away
I'm Korean-American and my mom made this stuff for me and my siblings when she wanted to prepare something easy. She usually used chicken and added peas or mushrooms to the onions, potatoes and carrots. I recently learned about the corn syrup and msg, too, which has made me a little reluctant to open the package of "medium" that I have sitting in my pantry.
Curried Away
For all you folks out there who are even more time pressed S&B makes a a heat and eat version (bottom part of the page). (Like those Uncle Bens rice pouches that you put in boiling water for a few minutes) Also, they make a version with no MSG: http://www.sbfoods.co.jp/eng/retortpouch.html#02
(top of page)
You can get S&B at almost any Asian food store and there are plently of online grocers that carry it also.
Curried Away
Oh, despite my Californian health-nutty comment from earlier, I really loved this feature! I thought the photos were a great edition to the recipe--I'll definitely print it out next time I try this. (I eat MSG and corn syrup a lot...I just like to hassle others--food bully, by Adam Roberts's term--a lot).
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Strudel. Apple, plum, savoury (ground beef, chicken). Take 4 phyllo sheets, brush each sheet lightly with butter or olive oil. Spread desired filling on 3/4 of the rectangle. Roll up, starting with the end with the most filling. Bake 350 for 45 min-1 hr. until golden brown.