Comments on: Sometimes IR tastes good

By: ellencho

ellencho — Tue, 18 Sep 2007 12:03:45 +0000

Shortening isn’t necessarily important for this recipe. I just like it because I feel like it gives a flakier crust. If you’re up for it you can always use lard. It also produces a really flaky crust. But if not, you can use butter throughout the crust or even margarine if you can find one that you like.

By: kimtae

kimtae — Tue, 18 Sep 2007 06:19:12 +0000

Shortening is hard to find in Korea and I’m afraid of hydrogenated products in general. Waht can I sub for the shortening?

By: nskripchun

nskripchun — Tue, 18 Sep 2007 05:30:59 +0000

Daaaaaaaaamn. Those look really good… just like the ones I snacked on in Jamaica.

I so got a craving right now…

By: AfroIndo

AfroIndo — Mon, 17 Sep 2007 08:09:53 +0000

OMGoodness, they look absolutely scrumptious!!!. Coming originally from the Caribbean (Afro-Indian), we added coconut milk and goat cheese to our mix (don’t ask, but it was yummy!!!). I so miss this kind of spicy, filling foods, but luckily have found 2 excellent Thai restaurants here that serve some mouthwatering curries, otherwise a hop over to Ldn helps my cravings….

Thanks for this. You rock!

By: ellencho

ellencho — Mon, 17 Sep 2007 03:03:15 +0000

Maybe it’s extra turmeric or yellow dye? Also, I used homemade curry powder so that could be why mine isn’t as yellow as commercial patties.

By: vsoy

vsoy — Mon, 17 Sep 2007 02:35:31 +0000

Jamaican beef patties… brings me back to elementary school lunches in NY. I loved them then and haven’t had one since then. I’ll definitely have to try your recipe out Ellen, it looks great. They must seriously up the curry powder in the school lunch patties because I remember them being really, really dark yellow.

By: nightshade

nightshade — Mon, 17 Sep 2007 01:40:13 +0000

Mmm, delicious.