LadyJane wrote:
> Curries = expense.
> In order to make good/great curry you will need best quality spices,
> which (sadly) do not come cheap! (least not here in Australia!)

I buy mixed, powdered "curry" spices at local Asian markets, here in the
US.I don't get the control I would by blending them from scratch, but
they are inexpensive, and I can find a variety of blends, without buying
a dozen or so indivicual spices.

> www.members.optusnet.com.au/hotmetal
> LadyJane

Some of these recipes look very good! I'll have to work my way through
them...
A couple of the desserts specify a "packet of suet".
How much is in 1 packet?
Is your suet the same, solid, white animal fat (beef?) that we can
sometimes find? Would an equal amount of lard work as well, given that
lard is considerably softer than the suet I remember?

Dave

Dave Bell wrote:

> Some of these recipes look very good! I'll have to work my way through
> them...
> A couple of the desserts specify a "packet of suet".
> How much is in 1 packet?
> Is your suet the same, solid, white animal fat (beef?) that we can
> sometimes find? Would an equal amount of lard work as well, given that
> lard is considerably softer than the suet I remember?
>
> Dave

The suet is actually a blend of real suet and flour, so no, I don't
think lard or straight suet would sub.
The packets (Cerebos/Tandaco manufacturers) are 250g - 44% of which is
suet - the rest is wheat flour. One can still buy real suet from
quality butchers here in Oz, but for those times when you want to whip
up a hearty, winter steak & kidney pudding, or steamed sticky pudding,
this beats racing around town trying to find real honest to God suet.
For traditional steamed puddings you really do need to use real suet if
you can get it!

cheers,

LadyJane
--
"Never trust a skinny cook"

LadyJane wrote:
> Dave Bell wrote:
>
>
>>Some of these recipes look very good! I'll have to work my way through
>>them...
>>A couple of the desserts specify a "packet of suet".
>>How much is in 1 packet?
>>Is your suet the same, solid, white animal fat (beef?) that we can
>>sometimes find? Would an equal amount of lard work as well, given that
>>lard is considerably softer than the suet I remember?
>>
>>Dave
>
>
> The suet is actually a blend of real suet and flour, so no, I don't
> think lard or straight suet would sub.
> The packets (Cerebos/Tandaco manufacturers) are 250g - 44% of which is
> suet - the rest is wheat flour. One can still buy real suet from
> quality butchers here in Oz, but for those times when you want to whip
> up a hearty, winter steak & kidney pudding, or steamed sticky pudding,
> this beats racing around town trying to find real honest to God suet.
> For traditional steamed puddings you really do need to use real suet if
> you can get it!
>
> cheers,
>
> LadyJane
> --
> "Never trust a skinny cook"
>
Thanks!