FOOD THREAD VOL. GRUB LIFE

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I don’t even know what that comment was in reference to. Lol. Subway still trash. Haven’t eaten there In over 7 years. If you’re in the dmv go to New York deli in brandywine.

I do miss the raspberry cheesecake cookies tho
 
Yo my dudes tomdiginson tomdiginson M Mark Antony is there another name for peanut punch or something? Is it regional?

Been talking to a Jamaican chick and we end up talking about bubble tea, so i mentioned ima big fan of peanut punch. She said she doesnt know what that is.

Dumbfounded. Sent pics. Still nothing.

Is it #regional? Or is this a case of #individual?
 
ahat20 said:
Yo my dudes tomdiginson tomdiginson M Mark Antony is there another name for peanut punch or something? Is it regional?

Been talking to a Jamaican chick and we end up talking about bubble tea, so i mentioned ima big fan of peanut punch. She said she doesnt know what that is.

Dumbfounded. Sent pics. Still nothing.

Is it #regional? Or is this a case of #individual?
Click to expand...
Nah that should be an entire country thing, it's pretty common. Maybe because it's more male targeted she might not know, but from home made to commercial, joint is all over the place.

Other names might be strongback punch or just punch.
 
Mark Antony said:
Nah that should be an entire country thing, it's pretty common. Maybe because it's more male targeted she might not know, but from home made to commercial, joint is all over the place.
Click to expand...
Ive met women that didnt care for it, but they knew what it was. First time meeting someone that has absolutely no idea what it is.
 
ahat20 said:
Yo my dudes tomdiginson tomdiginson M Mark Antony is there another name for peanut punch or something? Is it regional?

Been talking to a Jamaican chick and we end up talking about bubble tea, so i mentioned ima big fan of peanut punch. She said she doesnt know what that is.

Dumbfounded. Sent pics. Still nothing.

Is it #regional? Or is this a case of #individual?
Click to expand...
Thats for the entire country. Hell, Grace food brand, Lasco and Nestle have their own variants of it. Maybe her parents are from there and never really made her experience the culture and she just claims it?
 
While I got you here M Mark Antony

Tried to make Curry Shrimp, didn't come out right.

Man, what do you do to get the "broth" right because with chicken, the blood from the chicken seasons the juice.

With shrimp, since you only cook the Shrimp for about 5 mins, there is no flavor from the ANIMAL so it tasted bland.

Need tips
 
dcallamerican said:
While I got you here M Mark Antony

Tried to make Curry Shrimp, didn't come out right.

Man, what do you do to get the "broth" right because with chicken, the blood from the chicken seasons the juice.

With shrimp, since you only cook the Shrimp for about 5 mins, there is no flavor from the ANIMAL so it tasted bland.

Need tips
Click to expand...
You have to cook the powder first till it's dark then add whatever else. We call it "burn" but it's not really burnt. After that the prominent flavor should be the curry.

For chicken usually clean it first with vinegar (or anything else acidic/alcohol) so there's really no "blood" when cooked through. Cooks long enough where everything else cooks down and never have that issue.

For shrimp/seafood, a few diff approaches:

-**** it, depending on how lazy i am i just live with it
- "burn" the curry first (again don't really burn, just dark enough before an actual burnt taste kicks in)
-Add some grace fish tea, adds that seafood flavor
-squeeze some lime in towards the end, adds a quick kick of trick flavor
-Cook down some sacrificial shrimp first that will add the flavor, but clearly shrink. This is just for flavor. Sometimes i'll do the whole thing with shell, remove after all the flavors simmered then add shrimp
-last riskier one is quick cook in the hot oil, curry powder and garlic, remove, continue with broth, readd towards the end

depends on how I feel really.
 
Mark Antony said:
You have to cook the powder first till it's dark then add whatever else. We call it "burn" but it's not really burnt. After that the prominent flavor should be the curry.

For chicken usually clean it first with vinegar (or anything else acidic/alcohol) so there's really no "blood" when cooked through. Cooks long enough where everything else cooks down and never have that issue.

For shrimp/seafood, a few diff approaches:

-**** it, depending on how lazy i am i just live with it
- "burn" the curry first (again don't really burn, just dark enough before an actual burnt taste kicks in)
-Add some grace fish tea, adds that seafood flavor
-squeeze some lime in towards the end, adds a quick kick of trick flavor
-Cook down some sacrificial shrimp first that will add the flavor, but clearly shrink. This is just for flavor. Sometimes i'll do the whole thing with shell, remove after all the flavors simmered then add shrimp
-last riskier one is quick cook in the hot oil, curry powder and garlic, remove, continue with broth, readd towards the end

depends on how I feel really.
Click to expand...
Chicken: Yea, I burned the powder first. I follow that same method when cooking chicken as well. I usually clean the chickens with vinegar, I said blood but I simply meant the marinated curry chicken cooking in the burnt curry water gives the water flavor. Just doesn't happen with the Shrimp curry.

Shrimp: I need the "Fish Tea." Noted: Lime.

RIskier Option: Without knowing anything, that is what I would THINK to do, but I didn't.

I will try again soon. Thanks for tips.
 
dcallamerican said:
While I got you here M Mark Antony

Tried to make Curry Shrimp, didn't come out right.

Man, what do you do to get the "broth" right because with chicken, the blood from the chicken seasons the juice.

With shrimp, since you only cook the Shrimp for about 5 mins, there is no flavor from the ANIMAL so it tasted bland.

Need tips
Click to expand...
Mark Antony said:
You have to cook the powder first till it's dark then add whatever else. We call it "burn" but it's not really burnt. After that the prominent flavor should be the curry.

For chicken usually clean it first with vinegar (or anything else acidic/alcohol) so there's really no "blood" when cooked through. Cooks long enough where everything else cooks down and never have that issue.

For shrimp/seafood, a few diff approaches:

-**** it, depending on how lazy i am i just live with it
- "burn" the curry first (again don't really burn, just dark enough before an actual burnt taste kicks in)
-Add some grace fish tea, adds that seafood flavor
-squeeze some lime in towards the end, adds a quick kick of trick flavor
-Cook down some sacrificial shrimp first that will add the flavor, but clearly shrink. This is just for flavor. Sometimes i'll do the whole thing with shell, remove after all the flavors simmered then add shrimp
-last riskier one is quick cook in the hot oil, curry powder and garlic, remove, continue with broth, readd towards the end

depends on how I feel really.
Click to expand...

You can add some coconut milk to it as well.
 
tomdiginson said:
You can add some coconut milk to it as well.
Click to expand...
Yep.

I always want to master curry dishes without coconut first before I introduce that element to it.

Like with curry chicken, I use coconut milk depending on how I feel.

This Shrimp has me stumped.
 
dcallamerican said:
While I got you here M Mark Antony

Tried to make Curry Shrimp, didn't come out right.

Man, what do you do to get the "broth" right because with chicken, the blood from the chicken seasons the juice.

With shrimp, since you only cook the Shrimp for about 5 mins, there is no flavor from the ANIMAL so it tasted bland.

Need tips
Click to expand...
use the shell to make a seafood broth
should help
 
dcallamerican said:
Yep.

I always want to master curry dishes without coconut first before I introduce that element to it.

Like with curry chicken, I use coconut milk depending on how I feel.

This Shrimp has me stumped.
Click to expand...
Do you add potatoes to it? That's something that helps add body to the gravy along with carrots(not too much cause it makes it turn sweet)
 
tomdiginson said:
Do you add potatoes to it? That's something that helps add body to the gravy along with carrots(not too much cause it makes it turn sweet)
Click to expand...
Yep. Potatoes are usually added last to thicken it up.

I made the mistake of using carrots the FIRST time I made Curry Chicken, altered the flavor too much.

I am about to stop using onions as well. Changes the flavor of the broth too much.

Honestly, I am very confident in my curry chicken at this point. I was making it about once every 2 weeks at a certain point. Coconut and Regular.

I need to figure out the shrimp.

I also want to learn how to do Indian curry. I tried making it the same way I made Jamaian Curry, but that didn't work out.
 
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