Ichthyic
Posts: 3325
Joined: May 2006
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| Quote (stevestory @ June 13 2007,15:51) | | Optimally I would just get it at some restaurant. Problem is, most jerk chicken you get is just a dry rub. The type I'm hooked on is a very wet saucy type over rice, kind of like the consistency of curry chicken from an indian place. It's the kind I used to get at Alfie's in Raleigh, which has unfortunately closed down. I can't find it that style anywhere around here, so I'm stuck making it myself. |
reminds me quite a lot of my year long efforts to create a decent Thai curry paste from scratch.
finally gave up in favor of buying curry paste from a Thai deli, and then just adding ingredients from that base.
did you know there are over 17 different kinds of curry paste available at a decent Thai deli?
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"And the sea will grant each man new hope..."
-CC
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