Posts by Russell Brown
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I'm not sure who this tedious, unfunny video on the new Internet Party website is meant to attract:
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It occurs to me that I've really just made up my own sausage curry recipe.
It goes like this:
Barbecue or fry your sausages (preferably good-quality chicken ones) and leave to cool enough to slice up into bite-size pieces.
Fry onions, garlic and a little fresh ginger with some curry powder (the curry powder you can buy from the dry-goods shelves of a vege story will be fresher and better than what you get at the supermarket).
Gradually add canned tomatoes or passata while stirring the onions. Keep stirring and top up with boiling water or stock, which should bring up the sauce nicely. Tip in the sliced sausages.
Add sliced carrot, chickpeas or more tomato as you see fit. Cook slowly for a while. Serve and eat with rice or over potatoes. Nom.
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Feed: My Life in Curry, in reply to Emma Hart,
At the start of the meat section there’s a recipe for “curry”, which is the British “stew with curry powder in it” version, and cooks for hours with coconut, sultanas, an apple and a banana in the stew.
Fruit in curries was quite clearly a thing. Like Susannah, I wonder if there’s some connection with the sweet, fruity curries of the South African Cape.
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Muse: Guilt By Association Copy, in reply to alobar,
I think the quotes like ” “the greatest German who has ever lived”.” would be more incriminating than ownership of the book , if they’re correct
It's hard to say. As others have noted, it would be significant if, as claimed, there was a Nazi flag hanging in Dotcom's basement that was taken down before Campbell Live visited for a tour. But that would mean it was there at the time of the police raid -- and it's very hard to imagine that the cops would not have found a way to make that knowledge public.
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Feed: My Life in Curry, in reply to Harvindar Singh,
[we] my family, did the first Indian restaurant in New Zealand 1978, the Aashiayana
Harv! I was planning to ask you about that on Facebook.
And I didn't realise Watties owned the brand now. It doesn't seem to be in Countdown supermarkets at all, but the quality has seemed good on the odd time I've got one at New World.
I have fond memories of you getting us frozen curry "seconds", which were usually really quite good.
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Feed: My Life in Curry, in reply to Ross Mason,
My 43 year old Roberton Rd, Avondale, flat recipe copied out into my 43 year old recipe book written in by my (at the time 40 year old Mum:
Beautiful. What an excellent discussion this is turning out to be.
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Feed: My Life in Curry, in reply to linger,
My first experience of curry was in literary form: Gerald Durrell’s account of working at Whipsnade Zoo, which I have to admit was one factor that delayed by a decade or more my actual tasting of curry. Heavily redacted, here it is:
That's great. Nice job of editing it down into comment-length too!
Bummer that reading it scarred your youth, though ...
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Feed: My Life in Curry, in reply to Richard Ram,
Grey Lynn butchers and Pak n Save on Lincoln Rd seem the other reliable outlets. Cook long and slow unless you have a pressure cooker.
Top tip: When Indians talk about mutton they are talking about goat.
I'm starting to get the urge to go all Persian on a large piece of goat.
But also: must investigate this West Indian thing.
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Feed: My Life in Curry, in reply to Geoff Lealand,
A long tradition of Indian restaurants here–might be something to do with the tradition of Indian dairy farming in the Waikato.
Well, there's one thing I learned today.
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Feed: My Life in Curry, in reply to Ben Chapman,
Japanese kare raisu – best hangover food ever.
On one level, Japanese curry is terribly wrong. On another ...