Red Curry
|
Does not Stack This item is Food that lasts 180 min. Auction House: Food - Meals - Soups  Submit a Picture
Food Effects
Category: Final Fantasy XI This page last modified 2013-01-07 18:42:02. | Submit a correction Gained from Quests: |
Guild Level: Veteran
Made from Recipes
- Cooking (100)
Crystal: Fire
Yield: 1- Distilled Water x 1
- Kazham Peppers x 1
- Mithran Tomato x 1
- San d'Orian Carrot x 1
- Coriander x 1
- Curry Powder x 1
- Dragon Meat x 1
Used in Recipes:
- Red Curry Bun - Cooking (71)
Currently in the price history of fenrir for ~85k eack.
I'm about to start making this now that everybody and their slobbering half-wit inbred children are making sushi and killing the profits.
We have two sales in the entire history of Seraph's Jeuno ah, so I'm curious what, if at all, the going price is on other servers for red curry.
We have two sales in the entire history of Seraph's Jeuno ah, so I'm curious what, if at all, the going price is on other servers for red curry.
#REDACTED,
Posted: Dec 31 2004 at 5:19 PM, Rating: Sub-Default, (Expand Post) O DEAR SWEET MERCIFUL GOD!0_0;; MY N00B EYES BURN WITH SUCH GODLY AWESOMNESS!!!!!
Scholar
42 posts
The ingridients for this recipe aren't too expensive except for the dragon meat. If you're fighting an HNM that drops the meat, what else are you going to do with it? >.>
By the way, 2 STR is also important, if not more important than attack.
*****Coming soon to Mountblanc's bazaar*****
Edited, Thu Dec 2 18:13:59 2004
By the way, 2 STR is also important, if not more important than attack.
*****Coming soon to Mountblanc's bazaar*****
Edited, Thu Dec 2 18:13:59 2004
7 posts
Most of the curry that I use for cooking is somewhat of a yellow/brownish color. Very potent stuff when mixed with chili powder like how I make my curry.
Unfortunately I can't find anymore in the US!
BTW my curry comes form Singapore.
Edited, Mon Nov 29 08:16:42 2004
Unfortunately I can't find anymore in the US!
BTW my curry comes form Singapore.
Edited, Mon Nov 29 08:16:42 2004
well, this is caviar for the rich b*ches. still waht realy matters is the attack up. mithkabob is +5 str +22% so its not so bad for a cheaper price. ive never held 2 point differences of anything to be anything godly. just better and negligible.
Actually, Caviar is found under the Seafood portion of the AH meals menu. Now, Curry is a heavily spiced sauce made with Curry powder, which makes the curry taste almost just like Chili Sauce. You can make all kinds of Curry, usually it's got something in it or it's eaten with rice. You can make all kinds of Curry, usually it's got something in it(like this fish recipe) or it's eaten WITH rice rather than having the rice as a primary ingredient. In most real world recipes the rice itself isn't generally an ingredient in the curry itself.
Curry is traditionally an India/Pakistan/Thailand regional dish, but has been adapted to several cultures and countries menu's. Most notably France. Green Curry, is a creation of Thailand, and really, I don't happen to like any food from thailand, but some people really love it. Personally, I do not like Curry's from Pakistan, Thailand, or India, but some adaptations with Curry from France and England have graced my lips, and they were.. edible.
Anyway, FFXI has basically 4 types of Curry. Black, Green, Red and Yellow. Now the Curry itself is by nature normally yellow, and as far as I know, I have only had the Yellow type Curry. From what I know about the Green, and Black Curry, they sometimes don't even have *actual* Curry in it at all, while the Red curry is made up of cumin seeds, shallots, garlic and lemon grass, as well as fresh coriander (cilantro) roots, peppercorns, cinnamon and shrimp paste. Red curry paste is most often used in beef curries and robust chicken dishes, it's not something you just up and eat by itself. As far as Black Curry goes, i'm convinced it's a creation of FFXI as I've not been able to find any to eat; however, upon doing a search on the internet, I did find a reference linking to a Beet-and-Eggplant recipe, but that just doesn't sound appetizing to me in the first place.
The dishes that use Curry use it as something that you MIX INTO a dish, rather than eat by itself, which is why this is called Green Curry Fish, rather than Green Fish Curry. I feel that Curry isn't generally something that you should be eating by itself, though people in Thailand/Pakistan/India may disagree - they eat spicy food for dessert. I would not be suprised if they eat curry by itself every day.
Caviar on the other hand is.. well, bluntly, salted fish eggs. Sometimes very rarely, you can get them VERY fresh and not salted, but why would you want it that way? The salt not only helps to preserve the eggs, it actually enhances the flavor. Usually you eat this stuff by itself or on a cracker with some other little spicy stuff, depending on where you are at. You can also use it as a relish for some other larger dish.
Generally speaking, Beluga Caviar has been renown for it's flavor and heralded to be the best, but rising costs and near-extermination of the species, has led to other fish being used such as Osetra, and Sevruga. I really prefer the Sevruga to the Beluga myself, but I've probably a more experienced caviar palatte than most. I've even heard of some SOUTHERN restaurants just using plain old salmon roe, and you can purchase it off the internet but it's got to be nasty. Usually when you use some off-fish caviar you don't eat that by itself, so I would suggest using the Salmon roe for relish. I do suppose however, that if you don't want to spend 80-120 dollars AN OUNCE for Beluga, Osetra, or Sevruga, then Salmon may be a better option for you at usually around like 5-10 dollars an ounce. Salmon, itself is an american invention however, and although caviar might seem to be something essentially Russian, since all of the above fish besides Salmon originate from the Caspian Sea, the word caviar is not, the native Russian term being ikra. Caviar first came into English in the 16th century, probably by way of French and Italian, which borrowed it from Turkish havyar. The source of the Turkish word is apparently an Iranian dialectal form related to the Persian word for �egg,� khyah, and this in turn goes back to the same Indo-European root that gives us the English words egg and oval. This rather exotic etymology is appropriate to a substance that is not to everyone's taste, giving rise to Shakespeare's famous phrase, � 'twas caviary to the general,� meaning, basically, "it's above the general public's palatte."
Anyway, If you're a beginner, I would HIGHLY reccomend you try one of the more renown caviar types, because it can be the nastiest crap you ever put in your mouth the first time. It really can be an aquired taste for some people, and if you're going to be trying it, try the good stuff. Sevruga is the cheapest of the three mentioned above and quite honestly I really think it's better, so that would be a good one. I have had I think it was some form of paddlefish once, and it was about 25 dollars an ounce, and if you can find it I would reccomend it also it was quite fabulous, tho not at par with any of the other three caviars. Certainly it has to be leaps and bounds better than the Salmon however, as I won't put that crap in my mouth, unless it's a relish.
Once you get done with your Caviar, have a shot of Louie XIII. (that's Louie the thirteenth) It's great to wash down the sometimes spicy flavor of the yummy fish eggs. And to be honest, if you're going to be spending 80-120 an OUNCE for some fish roe, then you might as well enjoy this 80-120 dollar SHOT. It's actually not that bad, once you get used to it.
Now, in FFXI they have "Flint" Caviar which is actually eggs harvested from the Emperor Fish. I can't seem to find any real world correlation to this fish except for a salt-water fish, which I would not eat caviar from, and a bottom-feeding Chinese fish whose eggs must taste like bat guano.
It's amazing that the game doesn't have more than one type of Caviar in it. There are 4 types of Curry, and when I go out I almost never see Curry on the menu, but I see caviar all the time.
Certainly there are several types of fish that all you fisherman catch, so surely they could make a couple different types of caviar so that you could have some vareity. (and of course new recipe's etc.. )
Edited, Wed Nov 24 16:22:09 2004
Edited, Feb 19th 2013 11:14am by UncleJeb
Edited, Feb 19th 2013 11:14am by UncleJeb
Curry is traditionally an India/Pakistan/Thailand regional dish, but has been adapted to several cultures and countries menu's. Most notably France. Green Curry, is a creation of Thailand, and really, I don't happen to like any food from thailand, but some people really love it. Personally, I do not like Curry's from Pakistan, Thailand, or India, but some adaptations with Curry from France and England have graced my lips, and they were.. edible.
Anyway, FFXI has basically 4 types of Curry. Black, Green, Red and Yellow. Now the Curry itself is by nature normally yellow, and as far as I know, I have only had the Yellow type Curry. From what I know about the Green, and Black Curry, they sometimes don't even have *actual* Curry in it at all, while the Red curry is made up of cumin seeds, shallots, garlic and lemon grass, as well as fresh coriander (cilantro) roots, peppercorns, cinnamon and shrimp paste. Red curry paste is most often used in beef curries and robust chicken dishes, it's not something you just up and eat by itself. As far as Black Curry goes, i'm convinced it's a creation of FFXI as I've not been able to find any to eat; however, upon doing a search on the internet, I did find a reference linking to a Beet-and-Eggplant recipe, but that just doesn't sound appetizing to me in the first place.
The dishes that use Curry use it as something that you MIX INTO a dish, rather than eat by itself, which is why this is called Green Curry Fish, rather than Green Fish Curry. I feel that Curry isn't generally something that you should be eating by itself, though people in Thailand/Pakistan/India may disagree - they eat spicy food for dessert. I would not be suprised if they eat curry by itself every day.
Caviar on the other hand is.. well, bluntly, salted fish eggs. Sometimes very rarely, you can get them VERY fresh and not salted, but why would you want it that way? The salt not only helps to preserve the eggs, it actually enhances the flavor. Usually you eat this stuff by itself or on a cracker with some other little spicy stuff, depending on where you are at. You can also use it as a relish for some other larger dish.
Generally speaking, Beluga Caviar has been renown for it's flavor and heralded to be the best, but rising costs and near-extermination of the species, has led to other fish being used such as Osetra, and Sevruga. I really prefer the Sevruga to the Beluga myself, but I've probably a more experienced caviar palatte than most. I've even heard of some SOUTHERN restaurants just using plain old salmon roe, and you can purchase it off the internet but it's got to be nasty. Usually when you use some off-fish caviar you don't eat that by itself, so I would suggest using the Salmon roe for relish. I do suppose however, that if you don't want to spend 80-120 dollars AN OUNCE for Beluga, Osetra, or Sevruga, then Salmon may be a better option for you at usually around like 5-10 dollars an ounce. Salmon, itself is an american invention however, and although caviar might seem to be something essentially Russian, since all of the above fish besides Salmon originate from the Caspian Sea, the word caviar is not, the native Russian term being ikra. Caviar first came into English in the 16th century, probably by way of French and Italian, which borrowed it from Turkish havyar. The source of the Turkish word is apparently an Iranian dialectal form related to the Persian word for �egg,� khyah, and this in turn goes back to the same Indo-European root that gives us the English words egg and oval. This rather exotic etymology is appropriate to a substance that is not to everyone's taste, giving rise to Shakespeare's famous phrase, � 'twas caviary to the general,� meaning, basically, "it's above the general public's palatte."
Anyway, If you're a beginner, I would HIGHLY reccomend you try one of the more renown caviar types, because it can be the nastiest crap you ever put in your mouth the first time. It really can be an aquired taste for some people, and if you're going to be trying it, try the good stuff. Sevruga is the cheapest of the three mentioned above and quite honestly I really think it's better, so that would be a good one. I have had I think it was some form of paddlefish once, and it was about 25 dollars an ounce, and if you can find it I would reccomend it also it was quite fabulous, tho not at par with any of the other three caviars. Certainly it has to be leaps and bounds better than the Salmon however, as I won't put that crap in my mouth, unless it's a relish.
Once you get done with your Caviar, have a shot of Louie XIII. (that's Louie the thirteenth) It's great to wash down the sometimes spicy flavor of the yummy fish eggs. And to be honest, if you're going to be spending 80-120 an OUNCE for some fish roe, then you might as well enjoy this 80-120 dollar SHOT. It's actually not that bad, once you get used to it.
Now, in FFXI they have "Flint" Caviar which is actually eggs harvested from the Emperor Fish. I can't seem to find any real world correlation to this fish except for a salt-water fish, which I would not eat caviar from, and a bottom-feeding Chinese fish whose eggs must taste like bat guano.
It's amazing that the game doesn't have more than one type of Caviar in it. There are 4 types of Curry, and when I go out I almost never see Curry on the menu, but I see caviar all the time.
Certainly there are several types of fish that all you fisherman catch, so surely they could make a couple different types of caviar so that you could have some vareity. (and of course new recipe's etc.. )
Edited, Wed Nov 24 16:22:09 2004
Edited, Feb 19th 2013 11:14am by UncleJeb
Edited, Feb 19th 2013 11:14am by UncleJeb
heh.... I think what the guy was doing was taking saying that only the rich rangers would be using this. (note the steriotype of rich people eatting caviar) As much as I enjoyed reading your post, as I also enjoy cooking, I don't beleave it's what he was really wanting to talk about. ~_^
27 posts
Please forgive my intrusion on your theisis on curry. Though I found it a particularly fascinating read I believe that you look way too much into the sentiment of the statement in which you replied so egomanically to. The statement that prompted this elitist rant was "This is caviar for the rich b*tches..." was actually a metaphor or parallel to the fact that Red Curry much like Caviar is eaten by affluent individuals in a wasting untold amounts of money on a food just for the sake of saying that they have eaten it. There is in my humble opinion no justification of a 92k markup on a food that gives and additional +2 Str and very comparable attack percentage bonus over Mithkabobs just because an ingredient is found on a particuarly difficult mob. I cannot think of a really useful purpose for this food aside from skill up and "bragging rights". Though there wil no doubtedly by an arguemenative volatile personality who will reply to this post in an attempt to one up my response. Yes before you go there I have done very much the same but in the stead of promoting my own interest I hope to make clear the fact that there are too many people that read too much into things and then try to humilate someone because they may not be able to articulate themselves in a fashion that responder may find adequate to be threatened by. I for one am not without my resources and will make a stand where I can in an attempt to illuminate the masaginism that so often raises it ugly head in an attempt to make him/herself look superior. Knock it off because quite honestly the educated amongst you aren't so readily amused my your reparte, quite the contrary. I find it petty and childish. Well that is enough of my attempt to give someone some of their own medicine.
32 posts
is this college transferrable credits? i only need 6 more for AS
6 posts
no one ask u all that :o)
Doh, double post.
Edited, Mon Jan 3 22:35:21 2005
Edited, Mon Jan 3 22:35:21 2005
Wow...... ^Rate UP^
That is by far the most interesting and, more importantly, Intelligent post I have ever had the pleasure to read. Thank you very much.
As for me, I have only ever tried caviar once. I have no clue what kind it was. It was black in color and was very, very salty. Was pretty good on the salmon but way to salty to eat straight.
That is by far the most interesting and, more importantly, Intelligent post I have ever had the pleasure to read. Thank you very much.
As for me, I have only ever tried caviar once. I have no clue what kind it was. It was black in color and was very, very salty. Was pretty good on the salmon but way to salty to eat straight.
37 posts
Point the first: /jawdrop /em rates <t> up.
Point the second: I don't think I've ever heard of eating curry on its own. I'm a fan of many asian cuisines, and every curry I've ever tasted had chunks of vegetables and some sort of meat mixed in, although it's easy to order it without the meat, since certain local religions (Buddhism, I *think*) encourage vegetarianism. Typically, the entire bowl of curry-- sauce, meat, veggies, and all-- is then poured or spooned over a bed of fragrant rice and eaten in a way not unlike the Chinese take-out that we Americans are so often used to.
Point the third: I'd like to further point out that one of the ingredients in the FFXI Red Curry is Dragon Meat, and another is a San d'Orian Carrot. There's your meat and veggies.
Edited, Sat Nov 27 11:18:50 2004
Point the second: I don't think I've ever heard of eating curry on its own. I'm a fan of many asian cuisines, and every curry I've ever tasted had chunks of vegetables and some sort of meat mixed in, although it's easy to order it without the meat, since certain local religions (Buddhism, I *think*) encourage vegetarianism. Typically, the entire bowl of curry-- sauce, meat, veggies, and all-- is then poured or spooned over a bed of fragrant rice and eaten in a way not unlike the Chinese take-out that we Americans are so often used to.
Point the third: I'd like to further point out that one of the ingredients in the FFXI Red Curry is Dragon Meat, and another is a San d'Orian Carrot. There's your meat and veggies.
Edited, Sat Nov 27 11:18:50 2004
38 posts
this totally blows mithkabobs out of the water, but at around 100-150k a bowl and rarely in stock (on fairy) it's doubtful to see anyone who doesn't make it themselves using it
if I were gonna use this it would have to be for a god/hnm fight since it lasts 90 mins and you want every bit of edge you can get in those fights and if kirin takes as long as I've heard it does to kill him, this would beat having to stop for even a second to pop another kabob during battle
if I were gonna use this it would have to be for a god/hnm fight since it lasts 90 mins and you want every bit of edge you can get in those fights and if kirin takes as long as I've heard it does to kill him, this would beat having to stop for even a second to pop another kabob during battle
Affects: HP +30, Strength +7, Agility +2, Intelligence -1, Attack +24%, HP Regeneration While Healing +4
Cooking (?)
Crystal: Fire
Ingredients: Dragon Meat, Curry Powder, Coriander, San d'Orian Carrot, Mithran Tomato, Kazham Peppers, Distilled Water
Result: Red Curry
Food Duration: 90 minutes
There ya go XD
Cooking (?)
Crystal: Fire
Ingredients: Dragon Meat, Curry Powder, Coriander, San d'Orian Carrot, Mithran Tomato, Kazham Peppers, Distilled Water
Result: Red Curry
Food Duration: 90 minutes
There ya go XD
yay! No recognition for the Red curry's stats ^^
Free account required to post
You must log in or create an account to post messages.© 2024 Fanbyte LLC