In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > > Yer training her right. <g>
> > >
> > > Couldn't get her to try the Thai green curry paste the other night
> > > though :P
> > > She didn't like the deep-fried tofu (aburage) either. Gradually coming
> > > around to very mild north Indian-type curries...
> > >
> > > > I adore asparagus, but am not overly fond of brussels sprouts...
> > > > Used to love them as a kid tho'.
> > >
> > > Hated them both as a kid but had to eat them anyway Both vegs were
> > > family favourites in season, so appeared on the table frequently.
> >
> > I'm not much of a curry fan any more. Funny, I had developed a taste for
> > "hot" foods for awhile, but lost it recently. I no longer care for the
> > burning sensation on my tongue.
> > --
>
>
> There are zillions of curries that don't burn at all. That's why I get
> her to try North Indian ones; chile isn't the major ingredient by any
> means.

I have an ancient can of "Farmers Brothers" curry that is umteeumpt
years old left over from mom's spice collection. It is well sealed in
the metal canister with a metal lid.

I use a bit of it from time to time and the flavor is pleasant, not hot.

Curry is a relative term. I realize that.
It's a spice mix, not a single spice per se', but I used to have a
lovely little plant in my herb garden called "curry", and it did indeed
smell and taste a bit like the herb mix. ;-)

I hope to find another one someday. I need to totally re-vamp my herb
garden.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


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