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rub it out

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posted on Apr, 19 2017 @ 07:12 PM
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a reply to: TinySickTears

i would eat that so hard, with my whole face.....




posted on Apr, 19 2017 @ 07:54 PM
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a reply to: TinySickTears

I can't keep reading this thread with that o.p picture. Making me hungarrry. That spice is now officially on my bucket list.



posted on Apr, 19 2017 @ 08:50 PM
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originally posted by: AugustusMasonicus
a reply to: TinySickTears

Did you do a thread on that? The name sounds familiar.

Yeah, make your own curry, soooo much better than the jarred stuff that has almost no flavor. Your house may stink for a few days but it tastes so damn good (or you could toast it all outside on the grill).



I make my own rubs too, but for Thai curry I find the little cans to be quite good. Even the Thai chef I learned from used them. For pad thai and soups he went from scratch, but the curries were damn good from the can. I think it's probably because they are wet pastes instead of the dry Indian curry mixes.



posted on Apr, 19 2017 @ 08:54 PM
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a reply to: Ksihkehe

Yeah, I agree. When I make Thai curry I use this package I get at the Asian market that is imported from Thailand.



posted on Apr, 19 2017 @ 10:35 PM
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a reply to: TinySickTears

Sounds interesting. Coffee?
I buy every spice and herb available and make my own rubs.
I never included coffee though. I guess instant coffee but is it a bitter influence or sweet?



posted on Apr, 19 2017 @ 10:47 PM
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a reply to: AugustusMasonicus

I made my own old bay last week when I made beer batter fish. Mostly celery seed.
I'd rather make my own blends . Five spice might go to waste before I use it up but the separate spices used to create it can be used in different combinations to make different dishes.
My youngest son who just moved to his own place about six months ago had gone spice shopping in my cupboard. I'm gonna have to start checking his pockets before he leaves here. I had three different curry powders in there and I can only find one... he took my crock pot too.



posted on Apr, 19 2017 @ 10:54 PM
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a reply to: TinySickTears

Is there a world market by you? I get whole spices there.
I made Garam masala once but it made the house smell like curry for days afterward.



posted on Apr, 19 2017 @ 10:56 PM
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a reply to: AugustusMasonicus

Oh yeah the Asian market too. I also get some interesting produce from there.



posted on Apr, 19 2017 @ 11:02 PM
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a reply to: TinySickTears

You definitely want to try making your own. I agree with Augustus, toasting them brings out the flavors .
I make a bugar by throwing spices into hot oil. It bubbles up and smells great. I pour the oil over tender red lentils cooked with tomato, onion and garlic.



posted on Apr, 19 2017 @ 11:04 PM
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a reply to: AugustusMasonicus

Yes there's that smell issue. I swear it smelled like curry for days afterward.



posted on Apr, 19 2017 @ 11:05 PM
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a reply to: TinySickTears

I remember.



posted on Apr, 19 2017 @ 11:10 PM
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a reply to: JinMI

Cajun relies on the subtle lemony flavor of thyme in many instances. Not a heat but a gentle background flavor. The standards of course is ground onion and garlic, white black and red ground peppers and salt.
Do you include herbs in your mix?



posted on Apr, 19 2017 @ 11:12 PM
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a reply to: TinySickTears

Did you grill the steaks?



posted on Apr, 19 2017 @ 11:15 PM
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a reply to: AugustusMasonicus

Once I use a grinder for spices it can't go back to grinding coffee. But I don't grind my own coffee anyway.
I like Folgers black silk just fine. I used to buy beans back in the 80s because it was so avant-garde lol.
We drank Perrier mineral water for the same reason.



posted on Apr, 19 2017 @ 11:20 PM
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a reply to: TinySickTears

I need bread and milk just reading the jar.
I'm not a hot lover. I like spark but when the pepper is too hot it just makes everything taste bitter and overpowers any other flavor. Smoked jalapenos (chipotles) are yummy. Adobe hot but still lovable. Any hotter is out of my league. I'm a whimp.



posted on Apr, 19 2017 @ 11:24 PM
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a reply to: visitedbythem

You grow ginger? Where do you live, how fast does it grow and is it a bulb or seed?

I have an herb garden. I'd love to include ginger if it will grow here. We have a pretty long growing season. Late March to late Oct. I'm in agri zone 7.5 almost 8.



posted on Apr, 19 2017 @ 11:27 PM
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a reply to: bigfatfurrytexan

That's the best part of making your own. They are always fresh.
I have a feeling that spices and herbs don't go stale in any cupboards of people in this thread anyway.
I know they don't in mine.



posted on Apr, 19 2017 @ 11:30 PM
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a reply to: AugustusMasonicus

Lol proud to be a wus. And there are no holes or cracks in my tongue.



posted on Apr, 19 2017 @ 11:30 PM
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Coffee rubs are the best on ribs, ham and brisket. Coffee adds a rich smoke flavor to meats, it isn't bitter like it is eating raw.

Man I tried a few higher end beans. and the cheap Publix brand was by far the best I Found. Kahlua was a big no-go.

I modded some competition pork rib rub that is easy and the flavor is nuts .

I mix brown sugar and coarse sea salt until the salt and sweet is balanced, then add a bit of coffee, enough that you can just taste the coffee. You could snack on the stuff plain.
Prob around these amnts...1/2 cp Sea Salt, 3/4 cp Brown Sugar, 1 tbsp coffee

I cook them dry, then smother sauce made from rib juice, honey roasted garlic, brown sugar and whiskey.

Great, starving now



posted on Apr, 19 2017 @ 11:32 PM
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a reply to: TinySickTears

Oh different side to you tiny.
A bit of a trouble maker aren't you?



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