Mark Curry

RHere is a recipe that I got from the lady I had rented a room when I was in Jamaica. They had a wedding and made the Goat curry and I was invited. 2kg goat (scrag end, chops and shoulder meat) 3 large tomatoes, skinned and roughly chopped 3 garlic cloves, bashed, then roughly chopped 2 onions, finely chopped 1–2 Scotch bonnet chillies, deseeded and finely chopped a few good sprigs of thyme (or 1 tsp dried thyme) a good bunch of coriander (leaves and roots) 2 tbsp HP sauce (very authentic recipe below)) 50g clarified butter salt For the Jamaican curry blend1 tbsp coriander seeds 1 tbsp black peppercorns 12 cardamom pods tbsp fenugreek seeds 1 cinnamon stick 1 tbsp ground ginger 1 tbsp ground turmeric You can buy Jamaican-blend curry powder or, more satisfyingly, you can make up a batch of your own, as described below.To prepare the curry blend, dry-roast the first 5 spices by tossing them for a couple of minutes in a hot, dry frying pan, then pound in a pestle and mortar or grind in a coffee or spice grinder. Mix with the ginger and turmeric.Recipe for the HP sauce:10 tomatoes , chopped 1 cup brown sugar 1 onion , chopped 1 lemon , sliced 1/4 cup white vinegar 1 tablespoon salt 1 tablespoon allspice 1 teaspoon pepper 1 tablespoon worcestershire sauce 1/4 teaspoon hot sauce (I use TabascoCombine all ingredients in a dutch oven. Bring to a boil, lower heat& cook, uncovered, for an hour, stirring occasionally. Strain through a food mill& bottle in hot, sterilized jars.Cut the goat into good-sized chunks (I prefer 2–3cm thick chunky slices to even cubes; think in terms of 3–4 pieces per person), trimming off only the really excessive fat.In a large bowl (big enough to take the meat), combine 2 level tbsp of the freshly ground spice mix with the tomatoes, garlic, onions and chillies. Strip the thyme leaves off their stalks, bruise with a knife blade and add to the bowl. Finely chop the roots and stalks of the coriander (set aside the leaves for adding to the curry at the end) and add them, too. Add the HP sauce if you like.Add the meat to the marinade, rubbing the marinade in well with your fingers. You should spend a bit of time over this, working the spices into the meat and enjoying the smell that rises from the bowl. Cover and leave in the fridge for at least 6 hours, or overnight.Remove the meat from the seasoning, knocking off any loose bits of onion or tomato (these will be fried separately later). In a large pan, fry the meat in the butter until it is nicely browned. You’ll need to do this in at least 2 batches. Transfer to a large casserole (in the Caribbean they’d use a cast iron Dutch pot). Then fry the seasoning that you’ve just taken the meat out of – everything that’s left in the bowl – until the onions are softened. Add to the meat in the pot. Deglaze the pan with a little water and add these juices, along with enough extra water just to cover the meat. Add a scant teaspoon of salt. Bring to the boil, then turn it down to the gentlest possible simmer. Transfer to a very low oven (about 120°c/Gas Mark ½), if you like, or cook on the hob, until the meat is very tender. It will need at least 2, more like 3, hours. Serve sprinkled with the chopped coriander leaves, accompanied by plain boiled rice and fried plantains, plus mango chutney or other Jamaican pickles.

RHe is a very good offensive player, but he is a terrible defender.I think he is one of the best shooters in the NBA, but I can't say he is an elite PG bcuz he lacks the size, strength, and athleticism of other elite PGs in the NBA (Rose, Westbrook, Wall, Rondo, Williams).

RWell, the problem with Mark is that he never coached AT ANY LEVEL before started coaching the Warriors. He's super positive though. I don't think the Warriors really have the personell to be a successful team (in the playoffs) anyway. They need to construct a better team; they have too many wings and the Stephen Curry/Monta Ellis combo isn't going to work if you're trying to win a title. They need a more dominant post player than David Lee and gotta get rid of Andris Biendris as well.He was a great (well, very good) player though and I think he'll catch on in the end. He has a good attitude for the job.

RHe hasn't made the roster yet. Nor will he make it. He sucks anyways, both as a rapper and BBALL player.

RIf you want it to be super easy Chicken Curry, read the directions:1 1/2 tbsp green curry paste1 can coconut milk2 cups water1 cube chicken base1 small can bamboo shoots8 fresh basil leaves (torn in half length ways)2 large chicken breasts (cooked and thinly sliced)4-5 Thai eggplant (cut in fourths)salt, to taste (about 1/2 tsp)Begin by boiling coconut milk and curry paste in a large sauce pan for 5 minutes. Add water, chicken base, and basil.Bring back to a boil and cook until basil is tender (3-5 minutes). Add bamboo shoots and eggplant.Lower heat and simmer until eggplant is tender (12 minutes). Add cooked chicken. Cook until chicken is heated through (2 minutes), then serve with rice or rice vermicelli.Serves 4 large portions or 6 smaller portions.Or if you want to make Caribbean Chicken Curry then read the instructions:5 scallions3 tablespoons thyme5 cloves garlic2 large tomatoes2 tablespoons chive2 tablespoons cilantro1 Scotch bonnet (habanero)pepper sauce2 bay leaves4 tablespoons curry powder (or to taste)1 can low-fat coconut milkchicken legs and thighs (10 pieces)1) Finely chop the chives, scallions, thyme, tomatoes and cilantro. 2) Marinate the chicken in pepper sauce (to taste) and half of the chives.3) Gently sauté scallions.4) Once onions are translucent add chicken and seal on either side.5) Then add tomatoes, garlic, curry powder, the rest of the chives and simmer on low heat for 10 minutes.6) Add coconut milk, bay leaves, thyme, cilantro, whole UNBROKEN Scotch bonnet and simmer gently for 45 minutes to an hour.7) Remove Scotch bonnet before serving. Be careful not to break it (this is so that the curry is well flavored but not too hot)!!8) Serve the curry hot over white rice.And that is how you make them!

R-Eddy Curry-JR Smith

RThe pink triangle pointed down has been in use for the gay community since Nazi Germany. They were used like the star of david to mark homosexuals.Rainbows I believe started in the 70s as a flag for a gay pride parade in San Fran.

RI live in Dayton, so hopefully this will help you out.Jungle Jims is wonderful - you will find everything that you mentioned there. They have each aisle marked according to countries. They have Vietnamese, Thailand, Korean, Japanese, Chinese, and Indian. They have a large selection of Asian fruits and vegetables.However there are many small grocers here in Dayton - Indian, Japanese, Korean (there are actually 4 that I go to), Japanese, and just 2 that are marked Asian that carry Chinese & Vietnamese items. You can send me message if you are wanting directions to any one in particular.

RIf you don't already have a firm grasp for sound nutrition, getting those basics down pat is a great place to start. Dollars are spent on food items that offer very little nutritional value to the consumer, which is a big waste of money. Processed/convenience foods, while often fairly inexpensive, are usually poor choices nutritionally, and should be left on the shelf. Fresh food, including grains, meats, veggies, fruit, and dairy provide nutrition, and when you prepare your meals, you control the amount of salt and fat, etc. that goes into the meal. Grains----oatmeal and other whole grain hot cereals are inexpensive per serving, provide bulk for a healthy digestive system, crude protein, and many vitamins and minerals. Avoid cold cereal.Meats---- Meat should always be limited to 3-4 ounces---one of your most expensive components is offset by reducing serving size.you have discovered chicken thighs. Buy meat on sale and fill your freezer. I always cruise the mark-down section in the meat case and find great deals. Pork is quite reasonably priced most of the time. Fish from the freezer case (plain fish fillets) is usually reasonably priced compared to the fresh fish on ice. Beef cuts, such a london Broil, are fairly inexpensive, have little waste, and once marinated and grilled can be made into lots of different things--sliced thin and used in sandwiches, salad, burritos, soup, etc. So one purchase can feed you for several meals. Avoid lunch meats.Eggs are cheap and a great protein sourceCheese, while expensive, is nutritious and delicious, and an ounce or 2 is a serving---so a big brick will last a long time.Pasta---always inexpensive, filling, and nutritious. Very versatile, too.Fresh produce is nutritious. Buy fresh fruit rather than juice.Milk, while more expensive than it used to be, is nutritious, and still cheap compared to the number of servings/gallon.Prepare your own meals with fresh ingredients. It will pay you back in many ways.