Egg Curry Quotes

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.

Then you may have sheer clotted nonsense; I once chased Julius Caesar all over London to get his recipe for curried eggs.

I’d say to myself, Andrew Compton, you’ve sucked their cold mouths and cocks; you’ve licked their blood from your hands by the bucketful; you’ve boiled the flesh off their skulls, then used the same pot to make curry. Why not just fry up a few tender bits and see what it’s like—perhaps with a nice egg?

Why are breakfast foods breakfast foods?” I asked them. “Like, why don’t we have curry for breakfast?” “Hazel, eat.” “But why?” I asked. “I mean, seriously: How did scrambled eggs get stuck with breakfast exclusivity?

The first time it was my turn to do the shopping, I overindulged my growing taste for exotic food with a bagful of goodies like smoked elk’s liver and chocolate-covered ants and mackerel-and-prune soup and curried walrus testicles. I’d sort of forgotten about the milk and the bread and the eggs. I was never allowed to shop again.

Why are breakfast foods breakfast foods?” I asked them. “Like, why don’t we have curry for breakfast?” “Hazel, eat.” “But why?” I asked. “I mean, seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it’s a breakfast sandwich.” Dad answered with his mouth full. “When you come back, we’ll have breakfast for dinner. Deal?” “I don’t want to have ‘breakfast for dinner,’” I answered, crossing knife and fork over my mostly full plate. “I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg–inclusive meal is breakfast even when it occurs at dinnertime.” “You’ve gotta pick your battles in this world, Hazel,” my mom said. “But if this is the issue you want to champion, we will stand behind you.

How would this do you, Bingo?" I said at length. "A few plovers' eggs to weigh in with, a cup of soup, a touch of cold salmon, some cold curry, and a splash of gooseberry tart and cream with a bite of cheese to finish?" I don't know that I had expected the man actually to scream with delight, though I had picked the items from my knowledge of his pet dishes, but I had expected him to say something.

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich.” Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" “I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid, but I felt kind of bad for scrambled eggs.

asked about the food because i loved it: curried chicken, groundnut stew (chicken in peanut sauce), and corn bread that you cook over the stove. You would break off a little piece, roll it into a ball, dip your thumb in the middle and make a spoon that you would fill with gravy and eat. It really made me think about how bad they’ve done us. We know everything about spaghetti and egg rolls and crepes suzette, but we don’t know the first thing about our own food. When i was a little kid, if you had asked me what Africans ate, i would have answered, “People!

Tender poached egg. Creamy mashed potatoes. And the thick layer of hot, melted cheese! Those are all incredibly delicious, but what takes the cake is the roux! It's been made in a VICHYSSOISE style!" VICHYSSOISE Boiled potatoes, onions, leeks and other ingredients are pureed with cream and soup stock to make this potage. It's often served chilled. Its creation is generally credited to Louis Diat, a French chef at the Ritz Carlton in New York, who first put it on the hotel's menu in 1917. "Amazing! It looks like a thick, heavy dish that would sit in the stomach like lead, but it's so easy to eat!" "The noodles! It's the udon noodles, along with the coriander powder, that makes it feel so much lighter! Coriander is known for its fresh, almost citrusy scent and its mildly spicy bite. It goes exceptionally well with the cumin kneaded into the noodles, each spice working to heighten the other's fragrance. AAAH! It's immensely satisfying!" "I have also included dill, vichyssoise's traditional topping. Dry roasting the dill seeds together with the cumin seeds made a spice mix that gave a strong aroma to the roux." "Hm! Fat noodles in a thick, creamy roux. Eating them is much the same experience as having dipping noodles. What an amazing concept to arrive at from a century-old French soup recipe!

I can taste hints of coarse-ground cinnamon, cumin, cardamom and cloves!" "Not only that, he used apple wood for his smoke chips! Compared to cherry and other fruit trees, apple wood gives off a milder, sweeter smoke." "Aha! I see! So that's how he was able to smoke the ingredients without overpowering the curry spices!" "Correct! That was the perfect wood to use to highlight the coarse-ground spices he chose." "I added the spice mix to my curing compound too. You should be able to taste the curry spices in all of the smoked ingredients." "The toppings also show an excellent hand! The smoked egg was soft boiled to perfection, its umami flavors delectably concentrated. The yolk is practically jelly!

Why are breakfast food breakfast foods?" I asked them. "Like, why don't we have curry for breakfast?" "Hazel, eat." "But why?" I asked. "I mean seriously: How did scrambled eggs get stuck with breakfast exclusivity? You can put bacon on a sandwich without anyone freaking out. But the moment your sandwich has an egg, boom, it's a breakfast sandwich." Dad answered with his mouth full. "When you come back, we'll have breakfast for dinner deal?" "I don't want to have breakfast for dinner." I answered, crossing knife and fork over my mostly full plate, "I want to have scrambled eggs for dinner without this ridiculous construction that a scrambled egg inclusive meal is breakfast even when it occurs at dinner time." “You gotta pick your battles in this world Hazel.” My mom said, “But if this is the issue you want to champion, we will stand behind you.” “Quite a bit behind you.” My dad added, and mom laughed. Anyway, I knew it was stupid but I felt kind of bad for scrambled eggs.

When the crab arrives, I realize I've barely given any thought to Ann and her ministrations. To my surprise she has added a few finishing touches of her own. The crab sits snugly in its pink shell, beside a neat mound of delicately green mayonnaise. How has she colored it green? "This could be made into a curry," pronounces Mr. Arnott. "In Madras, curried sea oysters are considered the pinnacle of fine food. Anything can be curried... fish, fowl, even eggs." "Eggs?" Again, he has intrigued me. "Indeed eggs," he says. "Hard-boiled and placed in a hot curried gravy, they are quite delicious." I taste the mayonnaise, trying to fathom how Ann has greened it. Simultaneously I try to commit Mr. Arnott's recipe for curried eggs to memory, while also checking the seasoning in the crab. "Do you think the crab would benefit from a little more lemon juice?" I ask. "Or perhaps chili vinegar should have been used." "It is certainly fresh." He slowly savors the crab upon his tongue. "It tastes of the sea.

A rich, thick mix of chicken and beef bouillon! Ground beef and onions sautéed in butter until savory and tender, their umami-filled juices soaking into the rice! The creamy risotto melding into one with the soft, mildly sweet egg! "Mmm! It's practically a knockout punch!" "The clincher appears to be this sauce. Oyster sauce accented with a touch of honey, its mildly tart flavor is thick and heavy. Together with the curry risotto, it creates two different layers of flavor!" "I see! While Hayama's dish was a bomb going from no aroma to powerful aroma... ... this dish is instead an induced explosion! The differing fragrances from the inner risotto and the outer sauce come at you in waves, tempting you into that next bite!" But that's not all. How did he make the flavor this deep? The strong aroma and hint of bitterness means he used cumin and cardamom. The sting on the tongue comes from cloves. I can smell fragments of several spices, but those are all just surface things. Where is this full-bodied depth that ties it all together coming from?! Wait, it's... ... mango. "Mango chutney." "Chutney?! Is that all it took to give this dish such a deep flavor?!" CHUTNEY Also spelled "Chatney" or "Chatni," chutney is a South Asian condiment. Spices and herbs are mixed with mashed fruit or vegetables and then simmered into a paste. A wide variety of combinations are possible, resulting in chutneys that can be sweet, spicy or even minty. "I used my family's homemade mango chutney recipe! I mixed a dollop of this in with the rice when I steamed it. The mango acts as an axle, running through and connecting the disparate flavors of all the spices and giving a deeper, full-bodied flavor to the overall dish. In a way, it's practical, applied spice tech!"In India where it originated, chutneys are always served on the side as condiments. It's only in Japan that chutney is added directly into a curry." "Huh!" "Oh, wow." "It's unconventional to say the least, from the standpoint of original Indian curry. However, by using the chutney..." "... he massively improved the flavor and richness of the overall dish... ... without resorting to using an excess of oils or animal products!

TINY CRAB CAKES 1 egg 1½ cups fresh breadcrumbs (see Note) ¼ cup finely chopped scallions (2–3 scallions) 1 tablespoon mayonnaise 1 teaspoon lemon juice (juice of about ⅙ medium lemon) ½ teaspoon Worcestershire sauce ¼ teaspoon seafood seasoning mix, such as Old Bay 8 ounces fresh lump-style crabmeat, picked over 2–3 tablespoons vegetable oil Scallion brushes for garnish (optional; see page 19) MAKES ABOUT 24 MINI CAKES (4–6 SERVINGS) 1. To make the Curry-Orange Mayo, whisk together the mayonnaise, curry powder, orange zest, orange juice, and Tabasco in a small bowl. Refrigerate for at least 2 hours or up to 3 days. When ready to serve, transfer to a pretty bowl and sprinkle with the scallions. 2. To make the crab cakes, lightly beat the egg in a large bowl. Add ¾ cup of the breadcrumbs, the scallions, mayonnaise, lemon juice, Worcestershire sauce, and seasoning mix. Stir well to blend. Add the crabmeat and mix gently, being careful not to shred the crabmeat entirely. 3. Spread the remaining ¾ cup of breadcrumbs onto a plate. Form the crab mixture into 24 cakes, using a scant tablespoon for each one, and dredge lightly in the crumbs. Arrange on a wax paper-lined baking sheet. 4. Heat 2 tablespoons of the oil in one or two large skillets over medium heat. Cook the cakes until golden brown and crisp on one side, about 2 to 2½ minutes. Flip and repeat. The cakes should be hot inside. Repeat with any remaining cakes, adding more oil as necessary. Serve immediately, or place on a foil-lined baking sheet, wrap well, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. 5. If you make the cakes ahead, remove from the refrigerator or freezer 30 minutes prior to reheating. Preheat the oven to 375°F. Bake the cakes until hot and crisp, 10 to 15 minutes. 6. Arrange on a platter with the sauce for dipping, and garnish with the scallion brushes, if desired. Note: Tear 3 slices of good-quality bread into pieces and whir in a food processor to make breadcrumbs. Portland Public Market The Portland Public Market, which opened in 1998, continues Maine’s long tradition of downtown public markets, dating back to the 19th century. Housed in an award-winning brick, glass, and wood structure, the market, which was the brainchild of Maine philanthropist Elizabeth Noyce, is a food-lover’s heaven. Vendors include organic produce farms; butchers selling locally raised meat; purveyors of Maine-made cheeses, sausages, and smoked seafood; artisan bakers; and flower sellers. Prepared take-away food includes Mexican delicacies, pizza, soups, smoothies, and sandwiches, and such well-known Portland culinary stars as Sam Hayward (see page 127) and Dana Street (see page 129) have opened casual dining concessions.

As it was Monday, he was having sausage and mash. Tuesday was egg and chips, Wednesday and Thursday were cottage pie (he always made enough for two portions), and Friday was takeaway. Usually this was fish and chips, but sometimes he treated himself to pizza, and once he'd even had a curry - a chicken tikka, which he'd actually quite enjoyed.

Eggs and Nightshades You may improve your results by restricting eggs and nightshades, too. Egg whites contain proteins that can indirectly increase immune activity—a contributing factor in immune-mediated diseases. Nightshades are a group of plants that contain compounds that promote gut irritability, inflammation, joint pain and/or stiffness in sensitive individuals. Nightshades include potatoes (all varieties except sweet potatoes or yams), tomatoes, all sweet and hot peppers, eggplant, tomatillos, tamarios, pepinos, and spices like cayenne, chili powder, curry powder, paprika, pimento, and red pepper flakes. These two groups are the most commonly problematic in those with autoimmune conditions, chronic pain, and other immune-mediated medical conditions, so consider leaving these off your Whole30 if this is your context.

eggs and curried chicken salad and double fudge brownies. That was all she was good at: eating. In the summer the Castles, the Alistairs, and the Randolphs all went to the beach together. When they were younger, they would play flashlight tag, light a bonfire, and sing Beatles songs, with Mr. Randolph playing the guitar and Penny’s voice floating above everyone else’s. But at some point Demeter had stopped feeling comfortable in a bathing suit. She wore shorts and oversized T-shirts to the beach, and she wouldn’t go in the water, wouldn’t walk with Penny to look for shells, wouldn’t throw the Frisbee with Hobby and Jake. The other three kids always tried to include Demeter, which was more humiliating, somehow, than if they’d just ignored her. They were earnest in their pursuit of her attention, but Demeter suspected this was their parents’ doing. Mr. Randolph might have offered Jake a twenty-dollar bribe to be nice to Demeter because Al Castle was an old friend. Hobby and Penny were nice to her because they felt sorry for her. Or maybe Hobby and Penny and Jake all had a bet going about who would be the one to break through Demeter’s Teflon shield. She was a game to them. In the fall there were football parties at the Alistairs’ house, during which the adults and Hobby and Jake watched the Patriots, Penny listened to music on her headphones, and Demeter dug into Zoe Alistair’s white chicken chili and topped it with a double spoonful of sour cream. In the winter there were weekends at Stowe. Al and Lynne Castle owned a condo near the mountain, and Demeter had learned to ski as a child. According to her parents, she used to careen down the black-diamond trails without a moment’s hesitation. But by the time they went to Vermont with the Alistairs and the Randolphs, Demeter refused to get on skis at all. She sat in the lodge and drank hot chocolate until the rest of the gang came clomping in after their runs, rosy-cheeked and winded. And then the ski weekends, at least, had stopped happening, because Hobby had basketball and Penny and Jake were in the school musical, which meant rehearsals night and day. Demeter thought back to all those springs, summers, falls, and winters with Hobby and Penny and Jake, and she wondered how her parents could have put her through such exquisite torture. Hobby and Penny and Jake were all exceptional children, while Demeter was seventy pounds overweight, which sank her self-esteem, which led to her getting mediocre grades when she was smart enough for A’s and killed her chances of landing the part of Rizzo in Grease, even though she was a gifted actress. Hobby was in a coma. Her mother was on the phone. She kept

At the wedding ceremony the two sisters came to curry favor and the white dove pecked their eyes out. Two hollow spots were left like soup spoons. Cinderella and the prince lived, they say, happily ever after, like two dolls in a museum case never bothered by diapers or dust, never arguing over the timing of an egg, never telling the same story twice, never getting a middle-aged spread, their darling smiles pasted on for eternity. Regular Bobbsey Twins. That story.

Yeah, this place needs a better-quality blueberry muffin." I raised a pointed finger. "And I could provide it." "You sound pretty sure of yourself," Jim said, placing a pat of butter on his baked potato. "And there are always blueberry pies," I said, pausing to think of other possibilities. "Turnovers, cakes, croissants..." I popped the fry into my mouth. "I don't think anybody's done blueberry croissants." "No," Jim said slowly. "I don't think they have." "Of course, I'd sell some other things, too. Can't all be blueberries," I mused as I began to envision the bakery- a tray of lemon pound cake, peach cobbler in a fluted casserole, a basket of pomegranate-and-ginger muffins. I could see myself pulling a baking sheet of cookies from the oven, the smell of melted chocolate in the air. There would be white wooden tables and chairs in the front room, and people could order coffee and sandwiches. Maybe even tea sandwiches, like the ones Gran used to make. Cucumber and arugula. Bacon and egg. Curried chicken.

We got back on the road, heading west. I remember my thoughts as we ventured into the Simpson Desert. There’s nothing out here. The landscape was flat and lifeless. Except for the occasional jump-up--a small mesa that rose twenty or thirty feet above the desert floor-it just looked like dirt, sticks, and dead trees. The Simpson Desert is one of the hottest places on earth. But Steve brought the desert to life, pointing out lizards, echidnas, and all kinds of wildlife. He made it into a fantastic journey. In the middle of this vast landscape were the two of us, the only people for miles. Steve had become adept at eluding the film crew from time to time so we could be alone. There was a local cattle station about an hour-and-a-half drive from where we were filming, a small homestead in the middle of nowhere. The owners invited the whole crew over for a home-cooked meal. Steve and I stayed in the bush, and Bob and Lyn headed to one of their favorite camping spots. After having dinner, the crew couldn’t locate us. They searched in the desert for a while before deciding to sleep in the car. What was an uncomfortable night for them turned out to be a brilliant night for us! Steve made it romantic without being traditional. His idea of a beautiful evening was building a roaring campfire, watching a spectacular sunset, and cooking a curry dinner for me in a camp oven. Then we headed out spotlighting, looking for wildlife for hours on end. It was fantastic, like the ultimate Easter egg hunt. I never knew what we’d find. When Steve did discover something that night--the tracks of a huge goanna, or a tiny gecko hiding under a bush--he reveled in his discovery. His excitement was contagious, and I couldn’t help but become excited too. The best times in my life were out in the bush with Steve.

Steve made it romantic without being traditional. His idea of a beautiful evening was building a roaring campfire, watching a spectacular sunset, and cooking a curry dinner for me in a camp oven. Then we headed out spotlighting, looking for wildlife for hours on end. It was fantastic, like the ultimate Easter egg hunt. I never knew what we’d find. When Steve did discover something that night--the tracks of a huge goanna, or a tiny gecko hiding under a bush--he reveled in his discovery. His excitement was contagious, and I couldn’t help but become excited too. The best times in my life were out in the bush with Steve.

Do you remember when you told me that you’d bought something ridiculously luxurious, and it was a mango?” he asks. “I was so fucking jealous of you. I wished that I could feel what that was like. I wanted to want something like that. I wanted to have that so badly.” I don’t have answers to any of his problems. I don’t even have solutions to mine. But this one thing? This, I can handle. “Come on,” I say. “Let’s get some mangoes.” We pull off the freeway a few miles later and follow the computer’s directions to a little grocery store. Fifteen minutes later, we’re sitting in a rest stop, cutting our mangoes to bits. “Here,” I tell him. “Trade me. Pretend you’re me. Let me tell you what it was like when I had that mango.” He shuts his eyes obligingly. “I didn’t have a lot of money,” I tell him. “And that meant one thing and one thing only—fried rice.” He smiles despite himself. “Kind of a stereotype, don’t you think?” “Whose stereotype? Rice is peasant food for more than half the world. It’s easy. It’s cheap. You can dress it up with a lot of other things. A little bit of onion, a bag of frozen carrots and peas. A carton of eggs. With enough rice, that can last you basically forever. It does for some people.” “It actually sounds good.” “If you have a decent underlying spice cabinet, you can break up the monotony a little. Fried rice with soy sauce one day. Spicy rice the next. And then curry rice. You can fool your tongue indefinitely. You can’t fool your body. You start craving.” He’s sitting on the picnic table, his eyes shut. “For me, the thing I start craving first is greens. Lettuce. Pea shoots. Anything that isn’t coming out of a bag of frozen veggies. And fruit. If you have an extra dollar or two, you buy apples and eat them in quarters, dividing them throughout the day.” I slide next to him on the table. The sun is warm around us. “But you get sick of apples, too, pretty soon. And so that’s where I want you to imagine yourself: sick to death of fried rice. No respite. No letting up. And then suddenly, one day, someone hands you a debit card and says, ‘Hey. Here’s fifteen thousand dollars.’ No, I’m not going to buy a stupid purse. I’m going to buy this.” I hold up a piece of mango to his lips. He opens his mouth and the fruit slides in. His lips close on my fingers like a kiss, and I can’t bring myself to draw away. He’s warmer than the sun, and I feel myself getting pulled in, closer and closer. “Oh, God.” He doesn’t open his eyes. “That’s so good.” I feed him another slice, golden and dripping juice. “That’s what it felt like,” I tell him. “Like there’s a deep-seated need, something in my bones, something missing. And then you take a bite and there’s an explosion of flavor, something bigger than just the taste buds screaming, yes, yes, this is what I need.” I hand him another piece of mango. He bites it in half, chews, and then takes the other half. “That’s what it felt like,” I say. “It felt like I’d been starving myself. Like I…” He opens his eyes and looks at me. “Like there was something I needed,” I say softly. “Something I’ve needed deep down. Something I’ve been denying myself because I can’t let myself want it.” My voice trails off. I’m not describing the taste of mango anymore. My whole body yearns for his. For this thing I’ve been denying myself. For physical affection. For our bodies joined. For his arms around me all night. It’s going to hurt when he walks away. But you know what? It’ll hurt more if he walks away and we leave things like this, desperate and wanting, incomplete. My voice drops. “It’s like there’s someone I’ve been denying myself. All this time.

The classic chutneys are coriander, mint, and chili. Everyone makes those chutneys, and oh yes, let's not forget the tamarind chutney that every Indian restaurant will serve in watery portions. But I don't want to make or eat classic chutneys. I was lucky Mama had dried apricot in that pantry of hers. My God, but she has stuff in there. She even has a small bottle of red caviar. Mama would never eat caviar ("Raw fish eggs? Why would anyone want to eat that?"), but it's there nevertheless along with the now indispensable bottle of chipotle chili peppers. Soaking the apricots in water seemed a good way to make them mushy but soaking them in sugar water seemed like an even better idea. It would make the chutney sweet. Surveying the fridge, my eye caught the ginger. Mama buys big chunks of ginger. Lots of garlic and ginger in her food. Maybe not garlic in the chutney, but definitely ginger. Lots of ginger for a sharp tangy taste. What else? I saw the mint. Mama's prized little herb pot. Tearing away the mint, ah, now that was a special treat. Anything else? Of course, the chipotle chili peppers to give the chutney a smoky flavor. Take the apricot, ginger, garlic, peppers, and salt (I added the apricot syrup in small quantities as well, depending upon how liquid I wanted the chutney to be, not too liquid) and blend it to a pulp. The chutney is best savored when licked from a plate!

I realized boiling is called for only when cooking vegetables, grains, and pasta; reducing sauces; and hard-cooking eggs. I could bring everything else—and I mean everything—to a boil and then swiftly reduce it to a simmer to cook through, whether I was cooking over a live fire, on the stove, or in an oven. Since simmering water is gentler than boiling water, it won’t jostle delicate foods so much that they fall apart or agitate tougher foods so much that they overcook on the surface before cooking through completely. Beans. Braises. Paella. Jasmine Rice. Chicken Vindaloo. Pozole. Quinoa. Stews. Risotto. Chili. Béchamel sauce. Potato gratin. Tomato sauce. Chicken stock. Polenta. Oatmeal. Thai curry. It didn’t matter—this applied to everything cooked in liquid.

Today's offerings include grilled tuna in a soy wasabi marinade, and a pan-roasted squab with curried apricot chutney, neither typical bistro fare. It makes me think wistfully of compound butters and pestos of fresh herbs and toasted nuts, of mushrooms and lardons, eggs and roast chicken, none of which appear anywhere on the menu. I order myself an appetizer portion of mussels and a side of frites to start and a green salad. After an extended cross examination of the waiter, Enid orders a beet and goat cheese salad and the veal chop with Roquefort butter.

I step into my demolished kitchen to make my world-famous austerity brunch—eggs and nothing.

Beef with raw quail egg tasted elegant and savage, perfect with some delicate pickled chives, slicked close like veins. Bluefish came slashed with a streak of hot oil that blistered the flesh in a caramel-colored scar. The herring was paired with a curried goat cheese curd with blueberry jam. The duck breast arrived sliced like sashimi, with a smear of fresh American horseradish.