[2Jedismom]

LOL!! You won't believe it...

Apparently Becky saw my post about the sale at Albertsons and decided she'd check it out. We ran in to each other and had a nice visit in the store! She was there for the chicken sale.

Anyway, I was so tickled to see her that I forgot all about the curry! Didn't even look for it.

Becky gave me a good tip, though...I was telling her I like to buy lots of meat when it's on sale then divide it up and freeze it. She said "Why don't you just have them divide it up and wrap it up for you?" I felt like I'd been slapped in the face with the cold fish of obviousness! LOL!!! So that's what I did...got five individual pounds of chicken and five individual pounds of ground beef. I should have got more and thought about it but there was a woman that was waiting so I figured I could go back some other time.

Guess I could go back tonight, get more meat and check for the curry.

[TalonDJ]

I felt like I'd been slapped in the face with the cold fish of obviousness!

Ouch! I hate it when that pesky fish gets me.

[JenB]

One note about curry paste: read the instructions on the bottle! If it's a big bottle (12 oz, maybe) my instructions are probably right, but there are more concentrated varieties of curry paste that may be stronger.

[JenB]

PS - new tagline :-D

[JenB]

Ok, the curry paste I use is "Patak's Mild Curry Paste", I get mild because I like to spice it up on my own.

[HairOfTheDog]

[Peanut Gallery]

Hmmm, this looks fun...

* Exported from MasterCook *

Ginger Beer

Recipe By : Harrowsmith Reader
Serving Size : 20 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient -- Preparation Method

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2 gallons boiling water -- 256 oz.
2 lemon -- thinly sliced
1/4 tsp. cream of tartar
2 pounds sugar, granulated
2 ounces ginger -- chopped
1/2 teaspoon yeast

Boil the water in a stainless steel or enamel pot. Add all remaining ingredients except the yeast. Simmer 20 minutes. Cool to lukewarm and taste.
Add more ginger for a livelier flavour.
Dissolve yeast in one cup of the mixture and stir back in. Cover and allow to ferment 34-36 hours at 65-70F, i.e. mix it in the morning and bottle the next evening. When a slight white skin of foam appears on the top of the brew it is ready to bottle.
Siphon or pour into sterlized bottles removing any lemon slices. After capping age the bottles upright for one week at 60-65F then store in the refrigerator or basement cool room below 60F. NB: This cool storage is very important.

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NOTES :
Instead of sliced lemons you may use 4 tbsp. lemon juice. Instead of chopped ginger you may use 4 tsp. powdered ginger.
The resulting beverage was very fizzy and seemed to become more fizzy the longer it was stored. Our supply was gone in a month and by the end the caps were almost removing themselves from the bottles!

[RosieCotton]

I was telling her I like to buy lots of meat when it's on sale then divide it up and freeze it. She said "Why don't you just have them divide it up and wrap it up for you?" I felt like I'd been slapped in the face with the cold fish of obviousness! LOL!!!

Heh...I got slapped the other week, too. Last sale. I'd always buy the big package and then repackage everything, which was a pretty big hassle, but they didn't have any big packages out. I was mourning this when Jen pointed out I could get it from the counter, and if I did that, they'd wrap stuff in whatever amounts I wanted. Duh!

[SuziQ]

the cold fish of obviousness

LOL!