Shoop WINNERS REVEALED! - International Shoop League Season 8 Voting Thread "BLUE"

6 votes total between the two threads. (Not 6 votes per thread.) You can change your votes.

  • Total voters
    122
  • Poll closed .
Buff said:
Dog looks how I feel about noodles.
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W75utqGf35YpMVMbWC-ASDdZ2frFQP2R2j9EhA7uh8Q.jpg


@Arqueto
 
Haj01 said:
I'll make you a great curry!
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Sweet!!! I'll be right over!!

Oh fook, they got travel restrictions. Maybe you can bump some of your secrets my way!
@HughPhug has been sharing his knowledge to get me started. I've never cooked like that or used most of the spices much. I've been using a base spice pool of Coriander, Tumeric, cumin, ginger & Star Anise & just got my garam masala in the male yesterday. I also have a general "curry spice" that I use if I get to the end & just want to "curry it up" more.

I've basically done the same vegetable base I do with my Cajun cooking which I've been doing for decades, but just spice it differently. I hard fry onion & mushroom in oil, adding butter once it starts darkening to really get a caramelization going. This become the base of my sauce & disapears into the final mix.

I then use that "pan liquor" to stir fry any amount of a dozen different veggies & then add water for the sauce a couple minutes before mix that into the main sauce. & then top it off with whatever raw veggies I want to still be crispy at the end. Any seafood or meat that goes in it is cooked after that or during that on another burner.

Then I start spicing it up during the final simmer. I always cook a lot because it's always better the next day as the veggie juices all mingle & the flavor soaks in. I can sometimes make several different dishes from one big batch of this veggie base if I just spice it differently or add different things. I could make a cajun etouffee, then use the same base with some beans & chili powder to make a chili, then use the same base on night 3 to make a curry, or bake some fish in it. It's a very versitile base.

I'm about to experiment with a yogurt sauce for the first time. I've never done that, but I noticed a lot of Curry chefs do that. @Buff have you played with curries in your travelz?
 
Myrddin Wild said:
Sweet!!! I'll be right over!!

Oh fook, they got travel restrictions. Maybe you can bump some of your secrets my way!
@HughPhug has been sharing his knowledge to get me started. I've never cooked like that or used most of the spices much. I've been using a base spice pool of Coriander, Tumeric, cumin, ginger & Star Anise & just got my garam masala in the male yesterday. I also have a general "curry spice" that I use if I get to the end & just want to "curry it up" more.

I've basically done the same vegetable base I do with my Cajun cooking which I've been doing for decades, but just spice it differently. I hard fry onion & mushroom in oil, adding butter once it starts darkening to really get a caramelization going. This become the base of my sauce & disapears into the final mix.

I then use that "pan liquor" to stir fry any amount of a dozen different veggies & then add water for the sauce a couple minutes before mix that into the main sauce. & then top it off with whatever raw veggies I want to still be crispy at the end. Any seafood or meat that goes in it is cooked after that or during that on another burner.

Then I start spicing it up during the final simmer. I always cook a lot because it's always better the next day as the veggie juices all mingle & the flavor soaks in. I can sometimes make several different dishes from one big batch of this veggie base if I just spice it differently or add different things. I could make a cajun etouffee, then use the same base with some beans & chili powder to make a chili, then use the same base on night 3 to make a curry, or bake some fish in it. It's a very versitile base.

I'm about to experiment with a yogurt sauce for the first time. I've never done that, but I noticed a lot of Curry chefs do that. @Buff have you played with curries in your travelz?
Click to expand...

Sounds good to me, don't know what else to add. Other than I like my curries hot lots of chilies. Good for heart health and metabolism too. Oh and adding cumin seeds at the start of your cooking with oil brings nice flavour too.

Myrddin Wild said:
I don't repackage it, but Stoke 29 is edible ...so I mix any excess in with my Curries after a good tug. It's a trick @HughPhug taught me. He was given divine guidance by a Hindu god while in meditation that the heat created by the friction turns it into a sauce thickening agent. Have you ever tried that @Haj01?

shoop-diego-mickey-dana-shad-jpg.768329





.
Click to expand...

Lol wish I could say I have but unfortunately not.
 
Haj01 said:
adding cumin seeds at the start of your cooking with oil brings nice flavour too.
Click to expand...

<DCWhoa>

I've tried messing with "infused oil" techniques with different things, but it never seems to work out right. Will definitely try it with Cumin Seeds. Can I use the powder, or do I need whole seeds?

Haj01 said:
Lol wish I could say I have but unfortunately not.
Click to expand...

Give it a try bro... any excess fluids in the mix is an awesome source of protein.
 
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