Wednesday, May 30, 2012

Chinese Take-out curry

Add this recipe to my latest food cravings.  After finding the recipe online and reading the rave reviews, I was excited to try it.  But of course, I was disappointed.  It lacked any flavour at all.  The curry, regardless of how hot Madras is supposed to be, this one was a big disappointment.   I kept adding both curry and tomatoes in a effort to beef up the flavor, but still, nothing.   On to the next curry recipe I suppose.
Ingredients
2 tbsp. oil
3 cloves garlic, chopped 1 inch piece ginger, peeled and chopped/puréed or thinly sliced
2 tbsp. plain flour
2 tsp. Madras HOT curry powder
1/2 tsp. salt, adjust to taste
1/2 -1 tsp. chili powder (depends upon your taste)
1 tsp. sweet paprika powder
2 cups water
1/4 cup tomato purée

Directions
Mix curry powder and flour in a bowl and keep aside, dry.
Heat oil in a pan.
Add ginger and garlic. Stir fry, until lightly browned and their aroma rises.
Add flour and curry powder mix and allow it to bubble for 20-30 seconds. Careful not to leave too long, burnt flour will give you a bitter sauce.
Add salt, paprika and chili powder to the mix.
Slowly add water and stir until you get a sauce consistency.
Add tomato purée, adjust seasoning and bring to boil, then simmer briskly for a few minutes.
Serve hot, over rice.

Stay hungry my friend!

Wednesday, May 23, 2012

Crockpot BBQ pulled pork

Lately I have been craving pulled pork.  Why?  I wish I knew, but with a pork loin in the freezer, I figured I may as well try something new.   The recipe says to mix both pork and sauce, but I kept them separate (I'm weird like that).  I enjoyed using the BBQ sauce for dipping, that way I could double up on the sauce and when all the pork was gone, I still had some sauce left over to use for something else.  I may have to enter those BBQ sauce contests you see on the travel channel.  Now all I need to do is perfect my bbqing skills.

Ingredients:

Sauce Ingredients
3 to 4 lb. pork roast
1 cup ketchup
1/3 cup Worcestershire sauce
2 Tbsp lime juice
1 tsp chili powder
1 tsp seasoned salt
2 dashes hot pepper sauce
1/3 cup  apple cider vinegar
2/3 cup water

Thickening agents:
1 Tbsp cornstarch
2 Tbsp cold water
Directions:
Rinse pork roast in cool water, and pat dry with paper towels.
Add 1/3 cup apple cider vinegar to bottom of slow cooker pot.
Mix everything except the cornstarch and cold water in a separate bowl and pour over roast.
Cover and cook 6 hours on high temperature (or 12 hours on low).
Check for doneness.
Remove pork roast to a large bowl and pull apart with two forks until it is finely shredded.
In a small prep bowl, add 2 Tbsp water to 1 Tbsp cornstarch and mix until smooth.
Add cornstarch mixture to BBQ sauce in pot, whisking until well integrated.
Continue to whisk until sauce thickens slightly. (Repeat cornstarch process for thicker sauce.)
Add shredded pork back into BBQ sauce in the pot.
Grab your favorite buns and scoop out some pork.
Serve immediately.
Stay hungry my friend!

Monday, May 21, 2012

What I want now - Wine to go

Forget camelbacks, this hydrating system is for women.  Although, I'm sure a man could wear it...but... anyway.  This bra brings you from a B cup, to a potential DD, or so the description says.  I wonder why they only sell it in small and medium?  What large breasted women don't need to be hydrated?

If you're out to make friends when you wear this, just be sure it's at the beginning of the evening when your "full" and haven't drank all your beverage.  Just be careful how you share drinks!  

Stay thirsty my friend.

Monday, May 14, 2012

What I want now - Ketchup Chips

I know you're probably thinking "ewww, gross!!" but don't knock it 'til you've tried it and if you do, make sure you have a pile of napkins because your fingers will get messy. 
Once upon a time, I could only dream of getting a care package from home with a couple of bags of these, but I recently found a store that stocks them.