Comments on: HUHO: Green Chicken Curry

By: First Bounty at Faux Real

First Bounty at Faux Real — Fri, 06 Jul 2007 00:38:59 +0000

[...] I picked one lone Cherry Bomb from the plant a few days ago, and tonight it became part of a delicious curry. Two hours later my lips and fingertips are still burning. [...]

By: Help Us Help Ourselves #1 at Faux Real Tho!

Help Us Help Ourselves #1 at Faux Real Tho! — Sun, 03 Dec 2006 03:32:12 +0000

[...] Ilyka Damen: Chicken Thighs with Lemon and Garlic Reclusive Leftist: Cheap, Easy Brownies from Scratch Pandagon: Cheap-ass Trashy Foodstuffs Faux Real Tho: Green Chicken Curry Mary McQueen: Egg Salad and Tomato and Spinach Soup House of Mayhem: Green Chili Burritos [...]

By: HUHO: Free, Printable Recipe Books at Faux Real Tho!

HUHO: Free, Printable Recipe Books at Faux Real Tho! — Sun, 26 Nov 2006 17:37:49 +0000

[...] Again, I make a habit of shopping at an Asian goricery store because so many of their products are cheaper. Even expensive spices like cumin can be bought in bulk for very little money. Chuck vouches for this option here, as he’s the one that introduced me to my choice market in the first place. [...]

By: Kristjan Wager

Kristjan Wager — Tue, 21 Nov 2006 11:44:26 +0000

Green and red curries are pretty good with just about any stirfried vegestables and coconut milk. Just chop the veggies up, fry them, add coconut milk and curry (if you want a stronger curry flavour, add it while frying).

If I include chicken in my version, I usually fry it before the veggies, and then add it together with the coconut milk.

By: Helen

Helen — Tue, 21 Nov 2006 10:44:34 +0000

oooohtrysomeBasiltooitisverygoodingreenCurry.SorryaboutthetypingourSpacebarhasJustGonetoGod.

By: Jenny Dreadful

Jenny Dreadful — Tue, 21 Nov 2006 03:44:00 +0000

I’ll be posting HUHO recipes, too. Here’s mine: Cheap Split Pea Soup That’s Quite Good and Vegan, Too. If you have less than ten dollars to your name and more than three people to feed and would prefer not to eat your own ass, it’s really a good recipe!

By: Chuck

Chuck — Sat, 18 Nov 2006 05:04:17 +0000

1. Mmmm. Cilantro. It’s making an incredibly strong run at basil as my second-favorite (green) spice. It will not, of course, upset rosemary as my absolute favorite. Rosemary goes into all sorts of bizarre places normal spices wouldn’t (try it on a salad, for example), but then again, maybe it’s not surprising since teh gays are appreciative of things like that.

2. Shut up. Green curry? *SHAMELESS PLUG* I featured that in my Food Pr0n a while back. The main differences between our recipes are a) I prefer to fry my tofu a bit, b) I loves me the green bell peppers in it, and c) you told people to cook the rice ahead of time instead of hitting them over the head with it at the last minute. Tons more professional than my “Oh by the way, you want to have rice to serve this on” at the very end.

3. When are we getting details about the HUHO wiki or whatever? I’m totally in on this. It’ll be like a normal recipe exchange except a little less faggy, since we won’t have to use those ridiculous “From Grandma’s Kitchen” recipe cards.

(PS - There’s a new Lebanese grocer around the corner from what I call “The Bodega”, which you’re probably familiar with, in the Village. They have some fantastic cheeses, but the rest of the stuff is still uninvestigated.)

By: Annamal

Annamal — Fri, 17 Nov 2006 06:57:38 +0000

We don’t even use tofu for our vegetarian version, just whatever stirfryable veges (plus a teaspoon each of garlic and raw ginger) happen to be floating around.

Warning….like most curries it’ll be way hotter when you reheat it next day.

Speaking of cheap asian supermarket food, a packet of crispy fried garlic is cheap, saves you from crushing garlic and will last for ages (and you can whizz it up for coatings).

By: Lauren

Lauren — Fri, 17 Nov 2006 00:56:34 +0000

You vegetarians and your crazy “words.”

By: foresmac

foresmac — Fri, 17 Nov 2006 00:55:42 +0000

Generally the leaves are referred to as cilantro, and the seeds (whole or ground) are reffered to as coriander. FYI.