#Curry variations

[anielskaaniela]

Easy 5-Step Homemade Japanese Curry Recipe from Scratch

In this guide, you will learn how to make best Japanese curry from scratch. Check out my japanese beauty products [here]. Japanese curry, known as “kare” in Japan, is a beloved comfort dish enjoyed by many around the world. This hearty and flavorful dish features a rich brown curry sauce typically served over rice or noodles. In this guide, we’ll walk you through everything you need to know to…

[abrahamvanhelsings]

forever beyond me that jesper kyd only ever officially released like 50% of the music in acii and brotherhood btw

[rollercoasterwords]

what is your favorite recipe to cook? Mine is vodka sauce and pasta or chickpea coconut curry !

omg those both sound SO good….honestly idk my diet changed a lot when i moved 2 a different country + now i’ve moved back 2 the u.s. so i’m figuring out what 2 cook again!! for the past 2 years kimchi&tuna fried rice has def been a go-to i made it allllll the time but now i no longer have access 2 my fave tuna brand so i haven’t made it yet since moving back…another recent fave has been breakfast potatoes chop up a yummy golden potato & fry it in a pan w some onions + whatever other veggies i have + add salt + pepper + paprika + red pepper & then crack some eggs & scramble them in…SAUR good

[capesandshapes]

I don't fully understand how the Japanese company I'm ordering Chinese and other highly tariffed food items through works but I do know that I have already been fucked on English food shipping via the Canadian tariffs and after paying god knows more than any human being should have to for ribena, I'm damn near willing to swim for curry spice

[thegourmetpalette]

Poori recipe| How to make fluffy and soft poori ?

Poori Poori, a beloved Indian delicacy, is a deep-fried, golden-brown bread. Crafted from unleavened wheat dough, it puffs up beautifully, revealing a soft interior and a crisp exterior. This iconic dish is often served with flavorful potato masala, creating a delightful pairing of textures and flavors. A symbol of Indian culinary heritage, Poori’s simplicity and versatility make it a cherished…

[peckcohen]

Basic Indian Curry with Paneer - Cuisine - Indian

Made with paneer cheese and frozen peas, this delicious Indian curry is delicious.

[calliehall]

Basic Indian Curry with Paneer - Cuisine - Indian

Made with paneer cheese and frozen peas, this delicious Indian curry is delicious.

[floorpancakes]

why are curry potato chips always limited edition in the uk 😭 clearly enough people like them for them to always come back,,, so why not keep em forever,,

[drunkens-cosplay-and-art]

Recipe for Chicken Wild Rice Soup I A slight modification of a recipe that I was given by another Minnesota farm wife. A tasty soup that freezes well and is simple to prepare in a slow cooker.

[maehren-ag]

Chicken Wild Rice Soup I A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.

[youwannatalkaboutdinosaurs]

Basic Indian Curry with Paneer - Cuisine - Indian

Made with paneer cheese and frozen peas, this delicious Indian curry is delicious.

[colectivorua]

Basic Indian Curry with Paneer - Cuisine - Indian

Made with paneer cheese and frozen peas, this delicious Indian curry is delicious.

[shaniamathews]

Basic Indian Curry with Paneer - Cuisine - Indian

Made with paneer cheese and frozen peas, this delicious Indian curry is delicious.

[sreppub]

ok, so you're making instant ramen for yourself at home. what do you put in it :)

I have a ton of variations, but lately my go-to has been curry powder, red pepper flakes, tomatoes, a touch of cream, and lamb (on top of my fridge staples, cabbage and mushrooms lol)

* btw this isn't for judgement. it's to steal your recipes

[literaryvein-reblogs]

Writing Notes: Aromatics

Aromatics - vegetables, herbs, and spices that cooks use as the foundation of flavor for dishes.

Types of Aromatics

There are 3 main types of aromatic ingredients in cooking:

Herbs: You can use fresh herbs and dry herbs as aromatics. There are two types of herbs usually found at the grocery store: tender herbs, also known as soft herbs, and hard herbs. Tender herbs have soft stems and soft leaves; they include cilantro, chives, tarragon, parsley, dill, mint, and basil. Hard herbs have hard, woody stems and stiffer leaves. Popular hard herbs include rosemary, oregano, thyme, fennel, bay leaves, lemongrass, ginger, galangal, and sage.

Spices: Whole spices and ground spices are also popular aromatics, particularly in Indian and Asian dishes. Aromatic spices include chili peppers, cumin, coriander, cardamom, turmeric, paprika, and more.

Vegetables: You can sauté fresh veggies in butter or cooking oil at the beginning of the cooking process. Popular aromatic vegetables include onions, shallots, scallions, celery, garlic, carrots, leeks, and bell peppers. For fast-cooking recipes, dice the veggies, and for slow-cooking recipes, like stock, you can use large cuts.

How to Use Aromatics in your Cooking

Aromatics are the base for soups, stews, stir-fries, and braises. Consider the following aromatic combinations for various cuisines:

French: “Mirepoix” is a French term to describe the holy trinity of diced carrots, onions, and celery sautéed in butter or oil. Mirepoix is the base for many popular French and American dishes, including boeuf bourguignon and chicken noodle soup.

Italian: To make soffrito, the Italian version of mirepoix, sauté carrots, onions, and celery in olive oil. Home cooks use soffritto to make bolognese, lasagna, and other Italian soups and stews.

Cajun: Many Cajun dishes, like gumbo and jambalaya, begin with the aromatics of onions, green bell peppers, and celery in butter or oil.

Spanish: Spanish sofrito is an aromatic sauce composed of tomato paste, garlic, bell peppers, cilantro, parsley, and various spices. This flavorful base is slow-cooked in olive oil to create a concentration of flavors to impart into dishes like paella, empanadas, and stews. There are regional sofrito variations throughout Latin America—Dominican, Puerto Rican, and Brazilian cuisine have unique versions.

Chinese: Chinese aromatic ingredients for stir-fry dishes include garlic, ginger, and green onions, cooked over high heat. Cooks may add other aromatics depending on the region, such as dried chilis in Sichuan cuisine.

Thai: Thai cuisine uses a base of shallots, garlic, and chilies. (Curry dishes also include coconut milk). Other ingredients such as kaffir lime leaves, lemongrass, and galangal are popular flavorings for dishes.

Indian: Indian cuisine features many spices for curries, meat, and vegetable dishes. Indian recipes generally begin by heating spices such as cumin, cardamom, turmeric, and cloves in oil or ghee. Onions, tomatoes, ginger, and yogurt are common flavorings in addition to the aromatics.

Cook the aromatics in butter or oil at the beginning of the cooking process for sauces and stir-fry dishes, or tie aromatics into a sachet and simmer them in liquid to create broth, stock, or soup. Different cuisines have various combinations of aromatics that serve as the basis of flavor.

Source ⚜ More: Notes & References ⚜ Writing Resources PDFs

[derived-centrosaur]

Dromiceiomimus brevitertius

A male in breeding plumage takes shelter from the sleet of a spring coldsnap

The second of my Horseshoe Canyon series. I didn't have any particular knowledge of ornithomimids before this piece and I think I might actually know less now that I've completed it. Specifically, this taxon in particular has been problematic for nearly it's entire existence. Originally it was named as a new species of Struthiomimus, and later given it's own genus by Russell in his review of the ornithomimids of Alberta. One of his chief characters for distinguishing this taxon was the ratio of tibia to femur length. This has proven very problematic as this ratio can be affected by individual variation and/or growth stage and subsequently Dromiceiomimus has been subsumed into Ornithomimus by various authors. Though the issue of whether it's synonymous with O. edmontonicus or a valid species within Ornithomimus is not agreed upon even by them. The most recent publication I could find was the Macdonald and Currie (2019) description of a near complete specimen. Therein they run a series of tests to see if the limb ratio is even a valid character, and to my surprise it seems to be so. Of the tested taxa (Dromiceiomimus, Ornithomimus, Struthiomimus, and Gallimimus) all kept a consistent ratio of tibia/femur length across absolute sizes, and therefore the ratio is independent of growth stage at least, suggesting that it could be a diagnostic character (Gallimimus is a small outlier, it had a slight negative allometry, the tibia shortened in comparison to the femur as the specimens got bigger). Combining this with subtle features of the hand and claws they reasoned that Dromiceiomimus was distinct at both the specific and generic levels.

As for depicting it, my best sources were the photos of the fossil from Macdonald and Currie (2018), the skeletal diagrams and thigh muscle reconstructions provided in Russel (1972), the "Ornithomimus brevitertius" skeleton in Paul (1989), and the image of the holotype pelvic girdle provided in Parks (1926). The integument of Ornithomimus has been fossilized in a couple specimens described in Zelenitsky et. al. (2012) and van der Reest, Wolfe, & Currie (2015). given the taxonomic issues, I figured the Ornithomimus integument would be appropriate. What surprised me about the integument was the wings. Specimen TMP 1995.110.1 preserves on its ulna carbonized traces of feather shafts. These traces disappear towards both the proximal and distal ends, meaning that the wing (pennibrachium of their terminology) would have been limited to the forearm and wouldn't continue onto the hand and 2nd finger, nor up to the shoulder as is the case in more derived maniraptors. It feels like a cardinal sin to depict dinosaur wings that way, but that's what the evidence shows for Ornithomimus at least.

The composition, colors, and pose were all inspired by Poodonkis (and if you get the reference maybe take something for your back pain). My challenge was to make him believably pink and spotted and to have him be 'snowed in.' I eventually settled on the idea that the bright pink would be male breeding plumage and since bullfinch, pine grosbeak, and pink headed fruit doves manage the color without filtering crustaceans like flamingoes or spoonbills I figured it could be justified. The spots could be either camouflage like a northern flicker or display like a peacock pheasant, so I done a little of both. The 'snowed in' was tougher, luckily there have been some determinations of paleoclimate for the Horseshoe Canyon Formation, most relevant here are the paleosol samples of Quinney et. al. (2013). Most of the specimens referred to Dromiceiomimus are from the Tolman Member of the formation, which was deposited in a cooler and drier interval. The mean annual temperature and precipitation determined by Quinney et. al. was comparable to those of modern Belgium and Luxembourg, which gives us a rough ballpark to play in. Close enough that I think a cold spring could reasonably produce a sleet storm, not quite a snow-in but close enough for the composition.

References:

Macdonald, I., Currie, P. J. (2018) Description of a partial Dromiceiomimus (Dinosauria: Theropoda) skeleton with comments on the validity of the genus. Canadian Journal of Earth Sciences 56: pg. 129-157. doi.org/10.1139/cjes-2018-0162

Russell, D. A. (1972) Ostrich Dinosaurs from the Late Cretaceous of Western Canada. Canadian Journal of Earth Sciences 9: pg. 375-402.

Paul, G. S. (1989) Predatory Dinosaurs of the World, Touchstone Simon & Schuster. pg. 391

Parks, W. A. (1926) Struthiomimus brevetertius - A new species of dinosaur from the Edmonton Formation of Alberta. Transactions of the Royal Society of Canada, series 3. 20(4), 65-70 (digitized, pg. 949-955)

Zelenitsky, D. K., et. al. (2012) Feathered Non-Avian Dinosaurs from North America Provide Insight into Wing Origins. Science 338: pg. 510-514. DOI: 10.1126/science.1225376

van der Reest, A. J., Wolfe, A. P., Currie, P. J. (2015) A densely feathered ornithomimid (Dinosauria: Theropoda) from the Upper Cretaceous Dinosaur Park Formation, Alberta, Canada. Cretaceous Research 58: pg. 108-117. doi.org/10.1016/j.cretres.2015.10.004

Quinney, A. et. al. (2013) Palaeoenvironmental and palaeoclimatic reconstruction of the Upper Cretaceous (late Campanian-early Maastrichtian) Horseshoe Canyon Formation, Alberta, Canada. Palaeogeography, Palaeoclimatology, Palaeoecology 371: pg. 26-44. doi.org/10.1016/j.palaeo.2012.12.009