Blog Archives
The Snack Report: 1911 Pumpkin Hard Cider
Another week in October goes by, and so the world grows more and more orange. That’s cool though, save for a few idiotically cold days last weekend, it’s been a really awesome Fall so far. Continuing from last week’s snack report which covered Woodchuck’s Private Reserve, this week we take a look at a lesser-known brand, 1911 Hard Cider.
Quick Recipe: Chicken Pasanda
Chicken Pasanda is a curry dish that some describe as a “royal” dish, due to its richness. It skips out on the usual ingredients of tomato sauce/paste, which gives it a nice creamy white color, which makes it stand out from other curries which are frequently reddish or orange. It has all your standard curry flavors, with a fun bonus addition of chopped almonds which add a delightful nutty flavor to the dish. Bear in mind, our column’s name “quick recipe” denotes the the fact that the post is quick, not the recipe necessarily. In this case, chicken pasanda is a bit on the lengthy side of meals to make, but it shouldn’t take longer than an hour to prepare. It’s certainly worth it; it tastes awesome!
Spices 101: What is curry powder? Garam masala? Curry leaf?
Over the past couple of years I’ve really become a hardcore fan of curries. The flavors that come out from combining the amazing blends of spices they employ are out of this world. Best of all, they’re easy. Throw a bunch of shit into a pan and 40 minutes later, there’s a complete meal which smells like upper class India. Unfortunately there’s this odd misconception people seem to have about curry in general. For most of my adult life, my mother has expressed her distaste of Indian food because she “can’t stand all the curry they use in their food!” She’s somewhat come around from that perspective from eating my cooking, but alas there are still a lot of people out there who believe ‘curry’ is some sort of single mystical spice from a far-off land. If you’re not aware, curry seasonings actually encompass a great deal of different spices such as cumin, chili powder, turmeric, etc… But there isn’t actually one single spice called “curry”.
Son of a bitch!
Spices 101: What is chipotle?
Chipotle peppers have really taken off in the past decade. I never really saw them in many dishes outside of Mexican cuisine when I was younger, but holy crap are they popular now. I’m not sure who was responsible for it but boy are they happy. Perhaps part of it is tributed to the rise of the burrito franchise Chipotle’s, but I dunno… no offense to them, but they kinda suck. Or rather the food is good there, but the prices are unnecessarily high. But forget them, we’re here to talk about real-ass chipotle peppers and what to do with them.
Chipotle pepper
Origin: Mexico
Appearance: Dark-red flakes / wrinkly, dark-red peppers
Scent: Smokey
Taste: Smokey, Spicy
Foods: Mexican and many other Latino cuisines
Rareness: Common
Quick Recipe: Curry Dipping Sauce
This recipe doesn’t really have much of an elaborate back story or anything. Basically, I made it to go along with the chicken fingers I made for dinner one night. While honey mustard is my go-to, all-time favorite dipping condiment for chicken fingers, I was just in the mood to try something different this time. So I whipped up this recipe off the top of my head. It’s really yummy for chicken fingers, and also French fries. It takes a standard American food and gives it a touch of exotic flair.
The Poor Couple's Food Guide 
You must be logged in to post a comment.