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Italian Pasta Salad

This looks delicious.
How long do you think it would last in the fridge?

May 25, 2013
Fizzzzzy in Recipes

Slow Cooker Beef Stew

I made this the other day and it was delicious! I omitted the peas and added a little more wine. Next time I'll double up on the carrots. I had regular stewing beef and only cooked it for about 3.5 hours on high. The meat was REALLY tender. This will be my new go-to stew recipe!

The thing that made it so much easier was not having to brown the meat before throwing it in the slow cooker.

Nov 18, 2012
Fizzzzzy in Recipes

Easy Chicken Stir-Fry

This is now my absolutely favourite chicken stir fry recipe (and I'm half Chinese)... The chicken turned out extremely tender and the flavour is wonderful!

Nov 07, 2012
Fizzzzzy in Recipes

How can I make a chicken korma that's "dark red"?

Thanks luckyfatima! I never thought of sprinkling water into the pot... I normally would have added oil. I agree it's going to be hard to find the exact recipe that the restaurant served, but at least now I'm on the right track with the right type of korma. :) I'll definitely keep my eye on the onions. I didnt realize how important they were.

Nov 07, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

LOL... I really appreciate the details! Your info was very helpful! Now that I know it's marchwangan korma, it will make it easier to decide on a recipe and to explain to guests why my korma is red (hopefully) :)

I think you should still write the encyclopedia of Indian Food... I know I'd buy it! :)

Nov 07, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

Thanks chefj... I'll definitely keep my eye on the onions next time!

Nov 07, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

ninrn, I think you have a masters degree in kormas lol :) Thanks for all that info. I'm going to look for the kashmiri powder, and I'll take your advice and add the coriander and cardamom the next time I make it, if it's called for in the recipe. I wonder why my korma didn't turn out like the one in the photo that was with the recipe? Wrong photo perhaps? Thanks again!

Nov 05, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

kashmiri... thanks! There's a lot of indian grocery stores around, so hopefully I can find it. I know what you mean about the korma. Any other restaurant I've been to has had it more the typical curry colour. I was thinking for a while that the place I went to just named the dish incorrectly lol

Nov 05, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

oops, forgot to attach the photo!

Nov 05, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

Here's a pic of how MY korma turned out... there's a few small red chillis in the wok as well AND I added a tbsp of paprika, but still not the rich red colour as in the original recipe :(

Nov 05, 2012
Fizzzzzy in Home Cooking

How can I make a chicken korma that's "dark red"?

Hi,

I've been on a search for the perfect chicken korma recipe for years. I used to buy it from a hole-in-the-wall called the Oriental Indian Restaurant in Toronto, and then they closed years ago. I don't think theirs was a typical korma, as the thickness seemed to come from the ground cashews, there was a layer of oil on top so it needed a good stir, and it was not creamy at all.

I tried this recipe: http://www.shibanikitchen.com/chicken...

The end product was delicious (tho I omitted the coriander as I'm not a big fan, and didn't have any cardamom), but it did NOT look like this at all.

My chicken korma looked more like a regular beige curry. Any idea how to achieve the colour/consistency in the photo here? I'd be willing to try a different recipe altogether! I find the dark red in this dish to be much more appetizing than the regular beige curries...

Thanks! :)

Nov 05, 2012
Fizzzzzy in Home Cooking

Eggplant-Pepper Tomato Sauce

I just made it. It's pretty good but lacks some "zing". Not sure what to add to give it a kick. As is, it would taste good on grilled chicken breast but I dont think it's flavourful enough for me on pasta.

Mar 08, 2012
Fizzzzzy in Recipes

The Basics: How to Make Bananas Foster

One of my favourite desserts and I can't wait to try making it. When would it be best to add the banana liqueur?

Jul 27, 2011
Fizzzzzy in Features

Meyer Lemon/Blueberry Muffins

AP flour = All purpose flour
Just regular flour

May 28, 2011
Fizzzzzy in Recipes

Pickle Barrel Coleslaw

Just stumbled back on this thread and thought I'd follow up. This recipe from The Star is my all time favourite cole slaw recipe now. Delicious!

Mar 24, 2011
Fizzzzzy in Home Cooking

Pasta with Caramelized Tomatoes and Sausage

I made this using hot italian sausage (instead of sweet) and I bought the precooked kind because it saves a lot of time when making this on a weeknight.

Mar 24, 2011
Fizzzzzy in Recipes

Beef Braised in Guinness

This was delicious and is now going to be my regular beef stew recipe! I followed the recipe completely, other than allowing it to simmer for 2.5 hours instead of 1.75 so that it would be extra-tender (and it was!). I served it on top of some puff pastry shells, with some mashed potatoes on the side. mmm!

Mar 23, 2011
Fizzzzzy in Recipes

Vegetarian Muffuletta

This look really nice. How long do you think the Olive Salad would last refrigerated? I'd like to make a large portion and use it for weeks if it will last that long.

Oct 22, 2010
Fizzzzzy in Recipes

Grace Young's Stir-Fried Ginger Beef with Sugar Snaps and Carrots

Looks yummy. I think I'd leave the flank steak marinating for 3-4 hours in the fridge first. I think I'll try this recipe this weekend!

Oct 22, 2010
Fizzzzzy in Recipes

Sautéed Bok Choy

I just made it now for lunch with some white rice, minus the ginger, and it was delicious. I thought ginger and garlic together might have been overkill.

Sep 07, 2010
Fizzzzzy in Recipes

Pickle Barrel Coleslaw

Thanks PearlD! It looks and sounds yummy. I will try this recipe this weekend! Thanks toveggiegirl for posting the link!
:)

Jul 09, 2009
Fizzzzzy in Home Cooking

Pickle Barrel Coleslaw

Hi,

I hope this is the right place to post this question... I figured the Pickle Barrel is in Ontario, so I'd have the best chance at getting an answer here :)

Does anyone have a recipe for Pickle Barrel coleslaw (or something very, very close)? It's about the only thing I still like at the PB. I've tried different recipes in the past but they always turn out too vinegary etc. I googled, but couldn't find anything.

Thanks!

Jul 07, 2009
Fizzzzzy in Home Cooking

recommendations for best value electric stove

I am looking for the exact same information. I have had a gas stove for the last 20 years (Westinghouse) and it's lasted very well, but it's time for a new one and I'm switching to electric so I can move it to clean underneath, and because the electric stoves are almost half the price of gas stoves (I have to be a bit recession-minded these days). I'd appreciate any recommendations too! I have no idea what to look for in an electric stove.

Jun 18, 2009
Fizzzzzy in Cookware

What was your favourite restaurant that went downhill after they solidified their status

My mom and I used to do the same thing back then! Licks in the beach for dinner on Friday. We lived in the beach and I remember those looooong line ups, especially the first year they opened. Their burgers were amazing... and their chili dogs were awesome too! Now the burgers are bland and all the same shape like Harveys. They used to look really home made. I think ever since they started selling their frozen burgers in the supermarkets, they must be using them in the restaurants :(

Jun 15, 2009
Fizzzzzy in Ontario (inc. Toronto)

the cool thing that cuts the tops off eggs

It's an egg topper...

Here's one from a site I like to order from here in Canada...
http://www.kitchenniche.ca/egg-topper-p-50.html

And one on Amazon.com
http://www.amazon.com/RSVP-EG-TOP-END...

Jun 12, 2009
Fizzzzzy in Cookware

Fork Etiquette

Maybe those in Europe don't put the knife down and change hands because they are afraid someone will steal their knife... or grab it and stab them with it! LOL... that's a good question though. I was born in the UK and was taught to eat with knife and fork in hand, but adapted to the North American way of using the fork in my right hand when eating casually at home.

I googled... this theory is interesting:

It's a throwback to the old "wild" west. It was considered barbaric and rude to hold a weapon in your right hand at the table. So Americans began putting their knives down after cutting the meat so as to put the people they're dining with at ease.

Jun 10, 2009
Fizzzzzy in Features

Best dim sum in Scarborough

I haven't had dim sum in over 10 years! Do you know if Perfect only serves dim sum during the usual times, or is it available on the menu all day? I'd like to find a good restaurant that has a good range of dim sum items on the menu, plus regular Chinese food items for my hubby (he doesnt like dim sum).

Jun 09, 2009
Fizzzzzy in Ontario (inc. Toronto)

Best Churrasco Chicken?

I go to the Portugrill on Danforth Rd. as well and totally agree. The chicken is amazing (and their chicken pasta dish too). It's spotless and the service is wonderful. I actually ordered my cooked Christmas turkey from them a couple of years ago and it was DELICIOUS.

Jun 09, 2009
Fizzzzzy in Ontario (inc. Toronto)

Worst in Toronto

If it's the same Sam, he used to own the Armenian Kitchen in Scarborough, where my husband and his soccer buddies used to go after every practice/game (and he was at my wedding years ago)! I havent been to Ali Baba yet, but thanks for reminding me! It's next on my list :)

Jun 08, 2009
Fizzzzzy in Ontario (inc. Toronto)

Worst in Toronto

Oh no! I love Johnny's burgers and their fries with gravy! It could be nostalgia though... My husband and I went there after our wedding reception because we were hungry! :)

Jun 08, 2009
Fizzzzzy in Ontario (inc. Toronto)