I Eat Non-Fish Sushi

[IgnatiusofLoyola]

[quote name='Nihil Obstat' date='18 May 2010 - 10:26 AM' timestamp='1274196382' post='2112748']
I especially love eel dishes. Smoked eel and eel sashimi.
[/quote]

Well, then we will leave ALL the eel dishes for YOU! Aren't we generous? (Among U.S. politicians, that's called "Giving someone the sleeves off your vest," an expression I like, and use myself sometimes.)

Addition: I just looked back and M-T likes eel, too, so you might have to share some of yours. (But, she's little, so that will still leave plenty for you.)

Edited May 18, 2010 by IgnatiusofLoyola

[Nihil Obstat]

[quote name='IgnatiusofLoyola' date='18 May 2010 - 12:39 PM' timestamp='1274204343' post='2112879']
Well, then we will leave ALL the eel dishes for YOU! Aren't we generous? (Among U.S. politicians, that's called "Giving someone the sleeves off your vest," an expression I like, and use myself sometimes.)

Addition: I just looked back and M-T likes eel, too, so you might have to share some of yours. (But, she's little, so that will still leave plenty for you.)
[/quote]
She may be little, but I have trouble eating very much, so there will probably still be leftovers.

[Marie-Therese]

I really only have had the eel as unagi preparation (with that sauce on it, yummmm) so I am not sure about what it's like any other way.

I like wasabi, as long as it is in small amounts. The first time I ever ate sushi I had california roll and didn't know what the wasabi was, so I thought it was avocado. I scooped up the whole bit and ate it. My sinuses were clear for a month.

Yeah, I am the same about the ginger. I know what it is for, but it's like candy. I just eat and eat. It's sooooo good.

[Amor vincit omnia]

I sushi

[brightsadness]

eew

[MIKolbe]

i love spicy tuna rolls!!!

[T-Bone _]

[quote name='MIkolbe' date='18 May 2010 - 05:26 PM' timestamp='1274225201' post='2113194']
i love spicy tuna rolls!!!
[/quote]

I'd kill a kitten for one.

[laetitia crucis]

The other day I had a good bit of wasabi mixed in with my rice.

I enjoy wasabi. It's a different kind of heat and burn than chili peppers, but wow... that day I think I had a tad too much. My mouth was fine, but I felt like the tip of my nose and the top of my head was [i]melting[/i] and my sinuses were going insane. To say the least, it was a bizarre feeling, but it tastes SO good. Mmmmmmm.... wasaaabi.

There was this other time one of the Pakistani Sisters made this delectable beef curry for us. She didn't have any yogurt to mix in with the curry, so we made do without. I loved it, but WHEW! I felt like my brain was literally [i]leaking [/i]out of my ears. I kept asking one of the Sisters next to me if something was actually coming out of my ears! (Nothing came out, of course. Hah!)

I think only a few of us could actually handle the curry. No one else ate it. That was probably one of the best meals I've ever had.

[T-Bone _]

I love a good curry as well.

[MIKolbe]

masaman curry is best

[laetitia crucis]

[quote name='MIkolbe' date='18 May 2010 - 08:47 PM' timestamp='1274230073' post='2113268']
masaman curry is best
[/quote]



Oh yes! AGREED!

[Marie-Therese]

I make a really simple but quick traditional chickpea curry that is super good. It's extremely cheap to make and goes a very long way. Good as a Friday meal when you need plenty of protein but no meat.

[laetitia crucis]

[quote name='Marie-Therese' date='18 May 2010 - 10:30 PM' timestamp='1274236228' post='2113350']
I make a really simple but quick traditional chickpea curry that is super good. It's extremely cheap to make and goes a very long way. Good as a Friday meal when you need plenty of protein but no meat.
[/quote]

Oooh, I love chickpeas!

Do you have the recipe? I think I would like to make this!

[Marie-Therese]

It's pretty simple.

For 2 people:
2 tomatoes, diced
1 can (16 oz. chickpeas)
either a whole small onion or half a large one (I recommend going with a sweet onion in this recipe)
roughly 2/3 cup water
your favorite curry powder (I use a yellow curry, about 2 to 2.5 heaping tablespoons for this recipe, but it's really to taste)
3-4 cloves fresh garlic, minced very fine
ginger (about half a good sized piece diced fine if fresh, about 2 teaspoons if dry)
tsp. salt
sugar to taste

First, pour some regular vegetable oil into a saute pan and get the onions sauteed. Once they are starting to get translucent, add in your garlic. Make sure that you get the garlic and onion very well done, because that is going to concentrate the sweetness very well. If you are using fresh ginger, add it when you add the garlic and make sure it is cooked through. If not, wait until later on.

Once your onions and garlic are rendered, add in the tomatoes and the water and let them simmer on about medium heat until your tomatoes are really rendered out and nice and mushy. This is the beginning of the sauce. Now add in your dry spices (curry powder, salt, ginger) and stir well. Let it simmer for a minute and then give it a taste. Add the sugar as needed until you are satisfied with the flavor. I like this recipe to have a little sweetness to it, so I add some sugar to temper the saltiness and round out the flavors a little bit. I don't measure, it's just to taste. Add with a light hand, though, cause it can get too sweet too quickly. Then add your can of peas.

Let it simmer over low medium heat for about 20-25 minutes until your sauce consistency is nice and everything is rendered out. Stir often and retaste to make sure your spices are the way you want them. I serve it over white rice.

[laetitia crucis]

Thanks, MT!

I will most definitely be making this. Mmmmm!