On 4/1/2013 10:02 PM, Jean B. wrote:
> Cheri wrote:
>> "Janet Bostwick" > wrote in message
>> ...
>>>
>>> Does no one here cook any of the various curries or eat curry? What
>>> about our Brit friends?
>>> I get the impression that here curry is thought of as one flavor and
>>> one dish. And that the jar in the grocery store labeled 'curry
>>> powder' is the only flavor of curry.
>>> Anyone?
>>> Janet US
>>
>>
>> I made curry rice for dh yesterday, he loves it. So do I, but not
>> eating much anymore at all. I do add curry to a lot of dishes. I like
>> it in scrambled eggs.
>>
>> Cheri
>
> 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.
>
Curry powder does not give a very authentic Indian taste tho' it may do
for English or Japanese curry. There are one or two things where it can
be useful. For curry mayonnaise, it is best to saute a tablespoon of
chopped onion, then add the curry powder to cook for a minute or so.
This, added to regular mayonnaise plus a little lemon, is an excellent
dip for beef fondue.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.