tag:blogger.com,1999:blog-21937028.post4160512485853423025..comments2023-10-28T04:51:32.465-04:00Comments on cookblog: Positively 6th Streetpeterhttp://www.blogger.com/profile/17189314044617829401noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-21937028.post-38080401757877307192009-11-30T10:11:19.270-05:002009-11-30T10:11:19.270-05:00Ant: I found those in NYC a while back, but I'...Ant: I found those in NYC a while back, but I've run out. I do have kaffir lime leaves and galangal in the freezer, so Thai flavors are within reach. I keep meaning to look for it online.<br /><br />Amy: About time, right? I make regular trips down to stock up on essentials so we don't go completely mad from privation up here in the sticks.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-15083797689759508642009-11-24T19:17:48.379-05:002009-11-24T19:17:48.379-05:00loving your new header - someone changed it up a b...loving your new header - someone changed it up a bit! i think the thing that scares me the most if i ever moved out of nyc is leaving all the different types of ethnic food that is so close to us. i gotta work my way to doing chinese, indian, burmese,etc. waaaaay better at home - let's be honest, i can't afford to buy in this town!We Are Never Fullhttps://www.blogger.com/profile/00982808048682089840noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-45831395256503438942009-11-24T16:21:27.548-05:002009-11-24T16:21:27.548-05:00by the way the plant in question is 'Chalcas k...by the way the plant in question is 'Chalcas koenigii' not the plant sometimes known as 'curry plant' in English borders and gardens.Ant Kendallhttps://www.blogger.com/profile/06719173417801841999noreply@blogger.comtag:blogger.com,1999:blog-21937028.post-38791115232211574372009-11-24T16:17:32.491-05:002009-11-24T16:17:32.491-05:00Much respect to the breath of your endeavours. I d...Much respect to the breath of your endeavours. I don't know what the supply of Indian ingredients is like in your neck of the woods, but in Bristol, UK I can get hold of fresh curry leaves which I keep in the freezer. They are a haunting, unmistakable flavour of South India and can lift basmati rice, idlis, dosas or any kind of vegetbale thoran/sambar/curry to another level. Fry them (chopped or whole) in oil with the spices first before continuing with your recipe. Namaste!Ant Kendallhttps://www.blogger.com/profile/06719173417801841999noreply@blogger.com