On Mon, 01 Apr 2013 22:02:56 -0400, "Jean B." > wrote:
snip
>
>I sometimes use storebought curry powder in scrambled eggs or egg
>salad. Usually I use more than one kind, plus other
>augmentations. Recently I started playing with store-bought
>vadouvan (this one happens to be from Williams-Sonoma). Adding a
>smidgen of that provides an interesting depth to the curry
>mixture. I am not sure that I want to make a real vadouvan
>mixture myself. The recipe I have seen has MANY ingredients and
>makes a ton of it. Eeeek! You start by sauteeing lots of items
>from the onion family. Eventually everything needs to be
>dehydrated. There are more streamlined recipes online though.

Usually dishes that are that involved were originally reserved for a
festival or celebration. Is that true here?
Janet US