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Pulled pork dinner.

Pulled pork dinner.

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I am going to make this tomorrow. (via Mediterranean Pork with Couscous {Slow Cooker})

I am going to make this tomorrow.

(via Mediterranean Pork with Couscous {Slow Cooker})

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The entire article is very interesting. I find food origins to be fascinating. What is curry? Today, the word describes a bewildering number of spicy vegetable and meat stews from places as far-flung as the Indian subcontinent, the South Pacific, and the Caribbean Islands. There is little agreement about what actually constitutes a curry. And, until recently, how and when curry first appeared was a culinary mystery as well. The term likely derives from kari, the word for sauce in Tamil, a South-Indian language. Perplexed by that region’s wide variety of savory dishes, 17th-century British traders lumped them all under the term curry. A curry, as the Brits defined it, might be a mélange of onion, ginger, turmeric, garlic, pepper, chilies, coriander, cumin, and other spices cooked with shellfish, meat, or vegetables. Those curries, like the curries we know today, were the byproduct of more than a millennium of trade between the Indian subcontinent and other parts of Asia, which provided new ingredients to spice up traditional Indian stews. After the year 1000, Muslims brought their own cooking traditions from the west, including heavy use of meat, while Indian traders carried home new and exotic spices like cloves from Southeast Asia. And when the Portuguese built up their trading centers on the west coast of India in the 16th century, they threw chilies from the New World into the pot. (Your spicy vindaloo may sound like Hindi, but actually the word derives from the Portuguese terms for its original central ingredients: wine and garlic.) But the original curry predates Europeans’ presence in India by about 4,000 years. Villagers living at the height of the Indus civilization used three key curry ingredients—ginger, garlic, and turmeric—in their cooking. This proto-curry, in fact, was eaten long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years. Photo: Indian chicken jalfrezi curry by Joe Gough/iStockphoto/Thinkstock (via Indus civilization food: How scientists are figuring out what curry was like 4,500 years ago. - Slate Magazine)  

The entire article is very interesting. I find food origins to be fascinating.

What is curry? Today, the word describes a bewildering number of spicy vegetable and meat stews from places as far-flung as the Indian subcontinent, the South Pacific, and the Caribbean Islands. There is little agreement about what actually constitutes a curry. And, until recently, how and when curry first appeared was a culinary mystery as well.

The term likely derives from kari, the word for sauce in Tamil, a South-Indian language. Perplexed by that region’s wide variety of savory dishes, 17th-century British traders lumped them all under the term curry. A curry, as the Brits defined it, might be a mélange of onion, ginger, turmeric, garlic, pepper, chilies, coriander, cumin, and other spices cooked with shellfish, meat, or vegetables.

Those curries, like the curries we know today, were the byproduct of more than a millennium of trade between the Indian subcontinent and other parts of Asia, which provided new ingredients to spice up traditional Indian stews. After the year 1000, Muslims brought their own cooking traditions from the west, including heavy use of meat, while Indian traders carried home new and exotic spices like cloves from Southeast Asia. And when the Portuguese built up their trading centers on the west coast of India in the 16th century, they threw chilies from the New World into the pot. (Your spicy vindaloo may sound like Hindi, but actually the word derives from the Portuguese terms for its original central ingredients: wine and garlic.)

But the original curry predates Europeans’ presence in India by about 4,000 years. Villagers living at the height of the Indus civilization used three key curry ingredients—ginger, garlic, and turmeric—in their cooking. This proto-curry, in fact, was eaten long before Arab, Chinese, Indian, and European traders plied the oceans in the past thousand years.

Photo: Indian chicken jalfrezi curry by Joe Gough/iStockphoto/Thinkstock (via Indus civilization food: How scientists are figuring out what curry was like 4,500 years ago. - Slate Magazine)

 

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I am making this Mustard Herb Stew - I did it in my electric skillet (I don’t have a Dutch oven) and instead of the tomato paste*, I used a can of diced tomatoes (I also didn’t have any mushrooms*). The veggies are done but I’m going to let it simmer a while longer so everything can get more intimate with each other.

*too lazy to go to the store.

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I made a curry tonight using this paste (broccoli, onion, mushroom, chicken). Hoo boy, is it spicy. I’m not very tolerant of spicy foods, although I’m getting better. I’m eating it slowly (it does taste good though).

I made a curry tonight using this paste (broccoli, onion, mushroom, chicken). Hoo boy, is it spicy. I’m not very tolerant of spicy foods, although I’m getting better. I’m eating it slowly (it does taste good though).

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I made this sweet balsamic glazed pork loin today. So easy and so delicious! That glaze is amazing and the pork is so tender.

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This sounds delicious (re:squash) (One of the things I need to do more here is pay attention to my replies and respond more often. I am bad about that.)

This sounds delicious (re:squash)

(One of the things I need to do more here is pay attention to my replies and respond more often. I am bad about that.)

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notentirely:

Smoked Sausage, Butternut Squash and Wild Rice Soup

butternut squash showed up in our CSA box, so i had to find a recipe that would meet with the husband’s “not a big fan of squash” needs.

when in doubt, add pork.

it’s delicious. this recipe is pretty damned excellent and recommendable.

Damn. I was never a big fan of squash when I was younger but I love it now. I also like it baked with some butter, brown sugar and cinnamon.

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I have 2 bottles of this 2011 ale and 1 bottle of the 2010 (I never got to TJs to get the 2012). I decided to open one last night and it was at room temp. Don’t do that. It foamed over everywhere and made a bit of a mess (there was still plently to drink though and it was good!). Note to self: chill the stuff before you open one. (via Beer of the Week: Trader Joe’s 2011 Vintage Ale - Food and Drink - Fall 2011)

I have 2 bottles of this 2011 ale and 1 bottle of the 2010 (I never got to TJs to get the 2012). I decided to open one last night and it was at room temp. Don’t do that. It foamed over everywhere and made a bit of a mess (there was still plently to drink though and it was good!).

Note to self: chill the stuff before you open one.

(via Beer of the Week: Trader Joe’s 2011 Vintage Ale - Food and Drink - Fall 2011)

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foodwithyourwahn:

Sweet & Sour Brisket with Pomegranate Molasses and Dried Fruit | Serious Eats : Recipes

all-horns-and-thorns:

This is a link to the brisket recipe we use, roughly. Instead of roasting it in the oven, we first brown the brisket and then put it in the slow-cooker for 8-10 hours. We usually only make a 2-3 pound brisket, because there’s only two of us, and instead of slicing it, we shred it back into the sauce. Sauce-wise, we just use whatever dried fruit and dark-colored soda we have around, we never use cilantro, and usually we don’t have red wine around. 

Ingredients

  • 2 medium onions, quartered
  • 1 3-inch piece of ginger
  • 1/2 cup pomegranate molasses
  • 1/2 cup apple cider
  • 1 cup dry red wine
  • 1 cup cola
  • 1/2 cup Dijon mustard
  • 1/2 cup honey
  • 1 1/2 cups ketchup
  • 1/2 cup unfiltered cider vinegar
  • 1 teaspoon cumin
  • 2 teaspoon ground black pepper
  • 1/2 cup chopped cilantro
  • 1 cup prunes
  • 1 cup dried apricots
  • 1 cup dried cherries
  • 6 pounds first-cut brisket, rinsed and thoroughly dried with paper towels

Procedures

  1. 1

    Preheat oven at 350°F. In food processor or blender process all ingredients except dried fruit and the beef until smooth.

  2. 2

    Place brisket fat side up into large heavy-bottomed roasting pan and cover with sauce. Scatter with dried fruit. Cover tightly with foil and cook for 2 hours.

  3. 3

    Turn brisket, cover with foil, and bake for 30 minutes. Remove cover and cook until meat is fork-tender, about 30 minutes longer. Remove from oven and tent with foil for 30 minutes before carving.

  4. 4

    Meanwhile, place roasting pan over 2 burners and bring sauce to boil. Reduce to desired consistency and adjust seasoning with salt and pepper.

  5. 5

    Trim fat from meat (where you can see it), and slice against the grain into desired thickness. Arrange slices on platter. Pour sauce over sliced meat and serve immediately.

(Source: allhorns---andthorns)

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When we honestly ask ourselves which person in our lives mean the most to us, we often find that it is those who, instead of giving advice, solutions, or cures, have chosen rather to share our pain and touch our wounds with a warm and tender hand.

- Henri Nouwen

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