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It’s not from rec.cooking, but this last weekend I made Chicken Vindaloo for the second time from a recipe I found on newsgroups. It’s delicious, and newsgroups are a great source of cooking advice if you dig in because the sense of community is very strong. If the primary focus of a technology medium isn’t advertising, you can expect a better functional result, newsgroups > taste.com.au.
Vindaloo isn’t meant to be obnoxiously hot, the Goan curry has more black curry seeds in it than cayenne pepper. I prefer naan bread or some other source of carbs than rice, so I ate it with “Not Just Naan” from the supermarket (despite the name, the packet did in fact contain just naan). Give the recipe a go, it’s a bit fiddly to begin with, but delicious.
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Thai food is such a contemporary staple that it’s almost just “Aussie take away”. Pad thai, pad khee mao and green curry chicken are meals that Sydneysiders eat if they can’t be bothered cooking tonight, delivered on a motorbike from the place that you probably could’ve walked to.
Longrain in Sydney’s “no bookings please, we’re edgy” restaurant district, smashes that mould. In the six or so times I’ve eaten there the experience has been fantastic. Delicious, contemporary Thai food served to your table which is one of only a handful in the giant converted warehouse – fifteen of the twenty people you are sitting with are unknown to you but you get to perv on their food.
Last night I went for Sunday dinner with my wife and three friends, we had an outstanding time (I finally remembered to order the pictured egg net).
Recently I’ve been cooking a few dishes from recipe sources that are outside of the norm. A couple of years of Taste.com.au, a collection of Australian recipe books, Australian magazines etc. have led me to search wider and start cooking from some U.S. sources. This presents some challenges. The first is obviously that the measurements are imperial, ounces of this and a pound of that in my head get multiplied by 30g and half-a-kilo in my head. But what sees me reaching for Wikipedia is the ingredient names for things that are specific to the US, things we have different names for.
I thought I’d share my table with you. This table has names of common ingredients in the US that have different names in the rest of the English speaking world. I don’t really know why I keep it because once I figure out that ground beef is not an earthbound variant of air beef but means mince, I rarely forget it. Either way it’s a useful tool, bookmark this page because I’ll update this.
