“The word grog refers to a variety of alcoholic beverages. The word originally referred to a drink made with water or “small beer” (a weak beer) and rum, which was introduced into the Royal Navy by British Vice Admiral Edward Vernon on 21 August 1740. Modern versions of the drink are often made with hot or boiling water, and sometimes include lemon juice, lime juice, cinnamon or sugar to improve the taste. Rum with water, sugar and nutmeg was known as bumboo and was more popular with pirates and merchantmen.“

Pictured at left, of course, is grog’s spirit animal. And with tonight’s real-feel going down NEGATIVE ONE DEGREES, this is an animal you might want to get in touch with, and often: For the last few winters, grog has often been the only thing keeping us from climbing the walls — if only because, when made right, this tasty hot beverage should be able to peel the paint off of ‘em. To welcome the grog season in, we here at Phoodie have called an emergency meeting tonight of the Del-Val Men’s Grog Commission, and we’ll be taping a video segment on how to make it like we do. But the thing is, the parameters of what constitutes a grog are so loose that there really is no right and wrong. (Kind of like long-term relationships!) So please write in to Phoodie.info at phoodieinfo[at]gmail[dot]com and tell us how you grog. We’ll post your recipe and send you a commemorative lock of Collin’s chest hair. (Some restrictions apply.)

Wikipedia: A Complete History Of Grog

Entrance fee is $25, and in return you get the following: Contestants Rib entries, Sly Fox Beer, A huge buffet of side dishes that includes A Full Plate’s Mac and Cheese (which if you haven’t sampled is worth the entrance fee alone), T-Shirts, and the Bob and Barbara’s DJ burning off your buzz in the sunshine.

A panel of judges that includes a local councilman, 2 chef’s from local restaurants, past winners, and food writers will crown a champion and be drunk as hell. It’s gonna be great. Get there at 4PM, ’cause when the food is gone, so are we.

If you got skills, you can STILL ENTER, but the deadline is September 11th. Do this. Email our friend Elizabeth for details.

They’re letting the riff-raff in around 4PM, so we say drink yourself blind on Friday night and eat your hangover away with us on Saturday. There will be prizes for contestants, T-Shirts, and of course lots of good BBQ. Local breweries will be on hand to put out the fires of flavor, and they might even class it up with some wine. Send all contestant inquiries and questions to Elizabeth. Stay tuned.

[Photo Credit: David Snyder of PhilaFoodie.com, Copyright 2006-2008]

Tapena: Put Down That Kidney-Shaped Plate of Fried Manchego And Take The Tapas Challenge

To get the ball rolling, we’re going to drop some Peruvian perfection on your ass in the form of the Pisco Sour. Its place of origin is up for debate, but its chilled frothy goodness isn’t. Check out the full details after the jump.

Pisco Sour
2 fl oz Pisco (chilled)
1 fl oz Lime juice (freshly squeezed is best)
3/4 fl oz Simple syrup
1 Egg white
1 Dash Angostura Bitters

Add the Pisco, lime juice, and simple syrup with ice in a shaker. Give it a good go around. add the egg white into the shaker and give at another healthy mix-up until the ice begins to melt. Strain it into an old-fashioned glass and top it with the bitters. You know the rest.

I haven’t found a restaurant in Philly that serves any variation of an egg curry, much less an Indian restaurant that I would go running back to for another meal. Egg curry dishes tend to vary from region to region in India, but I have yet to come across a green egg curry – coconut based – yes, green – no. From my understanding, most traditional curries tend to be tomato based and are served during lunch and dinner. But, enough curry banter…

After the jump, Rashi’s own home recipe for that which we desire. Thanks, Rashi!

Egg Curry:
· 5-6 eggs
· 3 medium onions chopped
· chili pepper (add as desired)
· 1/2 tsp cumin seeds
· 1/2 tsp ginger paste
· 1 tsp garlic paste
· 1/4 tsp turmeric powder
· 1/4 tsp chili powder
· 1/2 tsp paprika
· 1/2 tsp coriander powder
· a few generous pinches of fenugreek leaves or 1/2 tsp powder
· mint leaves (if and as desired)
· 1/2 tsp garam masala (all spices)
· salt to taste
· ¼ cup cilantro (finely chopped)
· 8-10 oz. can tomato sauce or fresh tomato sauce (1-1/2 pounds tomatoes, boil and then blend)
· 2 to 3 tbsp sour cream
· 2 tbsp butter

1. Boil eggs and set aside
2. Heat 3-4 tbsp of oil in deep pan or saucier
3. Add cumin seeds when oil becomes hot
4. Add chopped onions and fry till they are transparent
5. Remove onion mixture from heat and use blender to make an onion paste
6. Heat ½ tbsp to 1 tbsp of oil and add onion paste
7. Add ginger and garlic pastes and chili pepper
8. Mix well and continue to stir for a few minutes
9. Add turmeric, chili, paprika, coriander powders, fenugreek and mint leaves
10. Mix well
11. As masala mixture thickens, add ¼ cup of water
12. Mix in salt and cilantro
13. Add tomato sauce (can or fresh) and continue stirring
14. Mix in garam masala
15. Add 1 cup of water (more or less, depending on desired thickness of curry)
16. Turn the heat to med-low and continue to stir every few minutes, keeping the curry covered in between (20-25 minutes)
17. Mix in sour cream
18. Add butter and continue stirring
19. Remove from heat and let curry sit for 7-10 minutes, allowing the flavors to blend
20. Peel eggs, cut in halves or fourths and mix in curry sauce
21. Serve with naan, paratha, roti (Indian breads)
22. Enjoyed at breakfast, lunch, dinner, in the “fog of a hangover” or any other time you so desire

Enjoy!!!

-Rashi

My favorite Indian egg preparation is not a curry, (i’m actually not a fan of the egg curry). It is an omelet, but not made in a traditional French Omelet kind of way.

Do go on! After the jump, Upma’s recipe and some more knowledge on curry eggs in general.

I have a hard time passing up a challenge, especially a food challenge, especially an Indian food challenge.
A couple notes on your post… I don’t know if egg curry is truly “breakfast appropriate.” Now, India is a fairly big country, and the cuisine varies from region to region, so maybe I’m wrong. I’m also not familiar with any kind of green coconut based curry, but like I said, big country.
There are other varieties of egg curry, however, and you can find this dish on various buffets in the western suburbs of Berwyn, King of Prussia and Malvern. (I only know this because I have to commute out there). I’m not as familiar with the Indian restaurants in the city because, well, they’re not that great, with the exception of Tiffin. I wouldn’t be surprised if Tiffin ever offers egg curry as a monthly special sometime. The egg curry you’ll find in most of these restaurants is neither green, nor coconut based, but rather the same reddish/orangeish curries that you’re accustomed to seeing all your favorite meat dishes in. It is tomato based, and spicy.

My favorite Indian egg preparation is not a curry, (i’m actually not a fan of the egg curry). It is an omelet, but not made in a traditional French Omelet kind of way. I’ve never measured anything when making this before so I’m guessing here, you’ll have to experiment yourself.

Egg Sabji:
about a tablespoon diced onion (white is best for this spicy dish)
about a tablespoon diced tomato
about a 1/4 tsp diced serrano (or jalepeno, or other green chili)
about a teaspoon fresh coriander/cilantro leaves
1/8 tsp salt
a dash of cayenne pepper
one egg.

so you throw all of this into a bowl, then crack the egg open into the same bowl and lightly beat it. then cook on medium heat in a slightly oiled or nonstick pan. and serve with toast or any variety of parantha (plain or potato stuffed is the best).
and there’s one wonderful Indian breakfast!

Previously: The Phoodie Challenge: CURRY EGGS!!!