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

"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

My experiences with Indian food have only been a few but I disliked the
flavors so much, I haven't wanted to try any more. Indian restaurants are
getting more common here but I don't know anyone who makes curry at home.

On Mon, 25 Mar 2013 14:10:51 -0300, wrote:

>On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> wrote:
>
>>
>>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 don't care for insanely hot ones (vindaloo) but love korma and tikka
>masala particularly.
Me too. Although I do like vindaloo. Do you make them at home from
scratch, buy a sauce or eat them at a restaurant?
Janet US

On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> wrote:

>
>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?

I've tried Indian restaurants several times, from plain vanilla to
fancy $chmancy ones... curry was always swimming in fat... I'm just
not impressed with Indian cookery, portions were very small and
seasoning too nebulous/indicernable... doesn't really have a
particular flavor, like someone tossed in so many spices they made
mud.

"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

Janet Bostwick wrote:
>
> 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

Oh, I'm sure there's a whole range all the way up to grind your own
spice snobs here.

For some reason there was a big "curry powder" container in my
cupboard. I looked at the ingredients -- #1 was mustard. It was
good for curried deviled eggs.

As Julie says there are Indian restaurants popping up left and right
around the Seattle area. Must be a Microsoft thing. My favorite is
Spice King in Renton.

On 3/25/2013 1:17 PM, Julie Bove 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
>
> My experiences with Indian food have only been a few but I disliked the
> flavors so much, I haven't wanted to try any more. Indian restaurants are
> getting more common here but I don't know anyone who makes curry at home.
>
>
Duh? I like Indian food but I know the average person regards *any*
Indian flavor as *curry*. I do use curry powder sometimes (tho more
often Garam Masala). I've seen Indian looking people buying it but I
usually start from scratch and I like food even as hot as Vindaloo but I
also like milder things like cauliflower with egg and Persian style
dishes like Dhansak and my "Curried Bean Sprouts" is not made with curry
powder.

A bit OT but I get mildly irritated that Korean waiters are convinced
that their not excessively hot food is too hot for Westerners.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

"Julie Bove" > wrote in message
...
>
> "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
>
> My experiences with Indian food have only been a few but I disliked the
> flavors so much, I haven't wanted to try any more. Indian restaurants are
> getting more common here but I don't know anyone who makes curry at home.

Yeah well. I make a lot of curry, it is simply a seasoning sauce with
veggies and protein of some sort added. Find a curry powder or paste
that sounds right (hot, or mild, or sweet ...) and I like some coconut
milk (unsweetened, of course). If you are using powder melt some
butter, stir in the curry powder and fry it a little, until aromatic. Add
whatever protein sounds good and if already cooked warm it in the
pan, if not cooked, cook it in the pan. Add coconut milk and stir
it all around. Add veggies, whatever is fresh or leftover, and stir them
around until the entire curry looks and smells fantastic. Usually
serve on rice with accompaniments like chutney, banana slices,
raisins, nuts, shredded coconut or nothing. Similar if you use
curry paste, read the bottle instructions. Nothing to it, one of the
easiest of the "exotic" foods to make. Looking at a cookbook
or so will of course expand your horizons. Madhur Jaffrey writes
superb Indian cookbooks and recipes, she is very available in
paperback. Recommend: <http://tinyurl.com/afzgvgd>,
Penzey's sweet curry or curry or hot curry or McCormick or
Spice Island curry powder (Madras is hotter) or any of the curry
pastes.

You really can't do anything wrong. Have fun, it is a fun food to make.

pavane

"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

For Indian curries, look at any of the books by Madhur Jaffrey. You'll
rarely use commercial curry powder after that! Look at the following where
there are a number of her dishes:
http://www.bbc.co.uk/food/recipes/se...&y=0&occasions[]=&chefs[]=&programmes[]=
Her recipes are easy to follow.
Graham

On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> wrote:

>
> 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?

I have lots of curry pastes and simmer sauces in my repertoire, but
"curry" is just one flavor to me and it's the standard Indian yellow
one. All the other curries have names.

--
Food is an important part of a balanced diet.

In article >,
says...
>
> Does no one here cook any of the various curries or eat curry? What
> about our Brit friends?

I do both. I acquired the taste years ago in Glasgow when our corner
paper shop (run by a Pakistani family) had a little sideline from their
home kitchen out the back, where the granny and wife would make and
sell the most delicious home cooking to order.

> 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?

Not in Britain, Asian restaurants and carry-outs are everywhere and
very popular here and the menus are long, so anyone who likes curries
knows there are many different recipes and tastes (even among the non-
authentic versions created for western palates). There are many regional
Indian cuisines. For authenticity I recommend buying where Asians eat,
real spices (and recipes) are more likely to have been used than a
dollop of commercial sauce.

For home cooking I like Madhur Jaffrey's vegetarian Indian recipes.
It's easy to buy the spice ingredients here.

Janet UK

On Mon, 25 Mar 2013 10:17:00 -0700, "Julie Bove"
> wrote:

>
> My experiences with Indian food have only been a few but I disliked the
> flavors so much, I haven't wanted to try any more. Indian restaurants are
> getting more common here but I don't know anyone who makes curry at home.
>
I don't particularly like Indian style curry, which is what I think of
by default when someone says the word "curry" without qualifying it.
I don't know anyone who cooks (Indian style) curry at home. My
daughter is the only one I know who even likes it enough to suggest
going to an Indian restaurant. I do not have Indian friends, so even
that possibility for knowing someone who cooks it at home is out. I
worked with someone from Pakistan once, but she never brought ethnic
food to work and I didn't know her well enough to be invited to eat in
her home.

--
Food is an important part of a balanced diet.

On Mon, 25 Mar 2013 13:32:03 -0400, James Silverton
> wrote:

> A bit OT but I get mildly irritated that Korean waiters are convinced
> that their not excessively hot food is too hot for Westerners.

There are some who would feel like they were being asked to eat molten
lava. Just ask Ophelia! Black pepper is about as far as she goes and
not too much of that.

--
Food is an important part of a balanced diet.

On 3/25/2013 1:03 PM, Janet Bostwick wrote:
>
> 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 mix up my own stuff for curries - I doubt they're authentic, but we
like them, and they change according to my mood and what I have on hand.
I've tried a number of pre-mixes, and have been decidedly unimpressed.
There was one good mix I used many years ago in the UK - but the
business changed hands, and so did the formula.

On Mon, 25 Mar 2013 13:44:09 -0400, "pavane" > wrote:

> Spice Island curry powder (Madras is hotter) or any of the curry
> pastes.

Unfortunately, the only time I've ever seen Madras curry powder, it
was Sun brand and the predominate flavor is salt. Even worse,
although "chillies" is the third ingredient on the label, there's no
heat what-so-ever. It's *horrible*!
http://www.aumarche.com/_ccLib/image.../DETA1-326.jpg
If you see it, do not be seduced by the authentic looking packaging.
I've never seen any other brand and you know I'm not about to shop by
internet, so I may never know what real Madras curry powder is all
about.

--
Food is an important part of a balanced diet.

On 3/25/2013 2:10 PM, sf wrote:
> On Mon, 25 Mar 2013 13:44:09 -0400, "pavane" > wrote:
>
>> Spice Island curry powder (Madras is hotter) or any of the curry
>> pastes.
>
> Unfortunately, the only time I've ever seen Madras curry powder, it
> was Sun brand and the predominate flavor is salt. Even worse,
> although "chillies" is the third ingredient on the label, there's no
> heat what-so-ever. It's *horrible*!
> http://www.aumarche.com/_ccLib/image.../DETA1-326.jpg
> If you see it, do not be seduced by the authentic looking packaging.
> I've never seen any other brand and you know I'm not about to shop by
> internet, so I may never know what real Madras curry powder is all
> about.
>
Is there perhaps an Indian grocery store in your town? Indians do sell a
lot of envelope-prepackaged spice mixtures for various dishes. I would
guess that my favorite store has more than 50 of those. Bolst and Patak
make *curry* powders if you want a couple of names but curry powder
loses its flavor with time, especially after opening a can. I know
"Bolst" sounds German but it isn't!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Mon, 25 Mar 2013 10:53:21 -0700, sf > wrote:

>On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> wrote:
>
>>
>> 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?
>
>I have lots of curry pastes and simmer sauces in my repertoire, but
>"curry" is just one flavor to me and it's the standard Indian yellow
>one. All the other curries have names.
for me it is the other way around. Tell me curry and then what kind.
Janet US

"Brooklyn1" > wrote in message
...
> On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> > wrote:
>
>>
>>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?
>
> I've tried Indian restaurants several times, from plain vanilla to
> fancy $chmancy ones... curry was always swimming in fat... I'm just
> not impressed with Indian cookery, portions were very small and
> seasoning too nebulous/indicernable... doesn't really have a
> particular flavor, like someone tossed in so many spices they made
> mud.

That is kind of what I thought of it. Plus in one case there were so many
spices they left a powdery feel on the tongue.

On 3/25/2013 1:03 PM, Janet Bostwick wrote:
>
> 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
>

We cook alot of Thai curry at my house, Indian not so much.

It's true that there are very few good Indian restaurants in the US,
especially outside the main metropolitan areas. It's also true that
most people who say they do not like Indian food have never tasted the
enormous variety that makes up that cuisine.

India is a very large country split into many different regions, each
with its own distinct style. The differences between themh is similar
to the difference between New Orleans and California. All the
countries that have curry dishes originally developed them by copying
India.

Anything you buy as a ready made paste or pre ground spice will not
make a good dish. It will lack all the wonderful nuances of fresh
spices, especially the aromatics. It's unfortunate that very few
people have any idea what good Indian food really is. (It's like
defining US food by MacDonald's and Kentucky fried Chicken.)

A few people have mentioned cook books by Madhur Jaffrey. These are
an excellent introduction, I have two myself. Follow her recipes.

It's well worth grinding the spices (freshly) yourself and cooking
from scratch. Make your own pastes and sauces. It's worth the
effort.

http://www.richardfisher.com

On 3/25/2013 2:35 PM, Janet Bostwick wrote:
> On Mon, 25 Mar 2013 10:53:21 -0700, sf > wrote:
>
>> On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
>> > wrote:
>>
>>>
>>> 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?
>>
>> I have lots of curry pastes and simmer sauces in my repertoire, but
>> "curry" is just one flavor to me and it's the standard Indian yellow
>> one. All the other curries have names.
> for me it is the other way around. Tell me curry and then what kind.
> Janet US
>
Both Indian and Chinese restaurants often use much more fat than I like
and not the most healthy fat either. That's a major reason for making my
own. Vegetarian Indian restaurants are often the worst even if the food
can *taste* great :-(

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 25/03/2013 1:03 PM, Janet Bostwick wrote:
>
> 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?
>

I eat different types of curries. AAMOF the plan had been to use
leftover lamb to make a curry and i was going to use a hot Jamaican
curry powder. In other things I used a milder curry powder, but for
most of my curry I used curry paste.

On 3/25/2013 2:54 PM, wrote:
> On Mon, 25 Mar 2013 11:20:34 -0600, Janet Bostwick
> > wrote:
>
>> On Mon, 25 Mar 2013 14:10:51 -0300, wrote:
>>
>>> On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
>>> > wrote:
>>>
>>>>
>>>> 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 don't care for insanely hot ones (vindaloo) but love korma and tikka
>>> masala particularly.
>> Me too. Although I do like vindaloo. Do you make them at home from
>> scratch, buy a sauce or eat them at a restaurant?
>> Janet US
>
> Used to make them from scratch but have grown a bit lazy and often buy
> Pateks bottled or canned ready made, add some pappadums - which I have
> found microwave quite nicely, rather than frying.
>
Yes, I've been nuking poppadums for years. You lose the greasy taste but
they are better for you. One poppadum takes 30 seconds in my microwave.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

I will order chicken curry (red) in a Thai resto but ask for one star
or mild.

I have never eaten in an Indian resto and most likely never will.

I own a jar of curry powder with which I flavor rice and tuna salad.

This is the extent of my curry experiences.

On Mon, 25 Mar 2013 14:26:34 -0400, James Silverton
> wrote:

> Is there perhaps an Indian grocery store in your town? Indians do sell a
> lot of envelope-prepackaged spice mixtures for various dishes. I would
> guess that my favorite store has more than 50 of those. Bolst and Patak
> make *curry* powders if you want a couple of names but curry powder
> loses its flavor with time, especially after opening a can. I know
> "Bolst" sounds German but it isn't!

No. There isn't a significant enough "Indian" population here to
support one anymore. I'd have to cross a bridge and go somewhere in
the East Bay to find specific Indian shopping now. At best, we have
"International" markets (where I shop for Moroccan seasonings) here.
Chowhound has a recommendation for one in Fremont, called Bharat
Bazar, so I'll look that one up the next time I visit the area.

--
Food is an important part of a balanced diet.

On 25/03/2013 3:38 PM, Kalmia wrote:
>
>
> I will order chicken curry (red) in a Thai resto but ask for one star
> or mild.
>
> I have never eaten in an Indian resto and most likely never will.


Your loss. Indian food can be very good.

>
> I own a jar of curry powder with which I flavor rice and tuna salad.
>
> This is the extent of my curry experiences.
>


A couple years ago I bought some green curry paste and tried it in a
dish in which I usually use a different curry. It was awful I don't know
if I could ever try a Thai(or other) green curry in a restaurant after
that awful experience.

I love aloo chana and palak paneer. I also love red and green Thai
curries. I don't think I've tried Japanese curry.

Tara

On 2013-03-25, Janet Bostwick > wrote:
>
> Does no one here cook any of the various curries or eat curry?

Do you not read this newsgroup?

I recently posted how I jes made up a batch of Ras El Hanout, a dozen+
spice blend for Moroccan tagines. Jes cuz the spices are for Moroccan
dishes and not Indian or Thai cuisine does not mean it is not a curry
spice or a tagine is not a curry dish. They most certainly are.

I recently read the cookbook 660 Curries. Some curries are as few as
3-4 herbs/spices. It's more a style of cooking than a etched-in-stone
spice blend.

nb

On 2013-03-25, tert in seattle > wrote:

> Oh, I'm sure there's a whole range all the way up to grind your own
> spice snobs here.

Jes cuz yer too lazy to grind yer own spices, those who do are now
snobs? Well, jes call me notbob the spice snob. Yet, I also buy
ready made curry pastes if they of good quality. How does that fit in
yer snob assignment fantasy? I grind 'em, dig 'em outta jars like
peanut butter, and sometimes mix 'em and match 'em. Most importantly,
I eat them, not merely write about them.

nb

On Mon, 25 Mar 2013 11:00:13 -0700, sf > wrote:

>On Mon, 25 Mar 2013 10:17:00 -0700, "Julie Bove"
> wrote:
>
>>
>> My experiences with Indian food have only been a few but I disliked the
>> flavors so much, I haven't wanted to try any more. Indian restaurants are
>> getting more common here but I don't know anyone who makes curry at home.
>>
>I don't particularly like Indian style curry, which is what I think of
>by default when someone says the word "curry" without qualifying it.
>I don't know anyone who cooks (Indian style) curry at home. My
>daughter is the only one I know who even likes it enough to suggest
>going to an Indian restaurant. I do not have Indian friends, so even
>that possibility for knowing someone who cooks it at home is out. I
>worked with someone from Pakistan once, but she never brought ethnic
>food to work and I didn't know her well enough to be invited to eat in
>her home.


Curry basically means gravy. Curry powder is an English creation which
several Indian companies gladly manufacture for export. It is a masala
and does impart a distinctive flavor.

Masala is what Indians call their spice blends. Every region of India
has distinctive blends and most dishes have traditional blends
associated with them. For the most part masalas are made at home at the
last minute. For certain spice mixes pre-packaged brands are popular.
Either because a small amount is used often, like Garam Masala, or it
include a large number of spices, so making it at home is cumbersome,
or the particular brand has a good reputation and distinctive flavor
profile, certain chaat masalas would fall into this category.

FYI, Garam Masala is a "finishing" spice mixture put into the dish
during the last minutes of cooking. Garam means hot as in tempurature
hot not chili hot. There are many recipes for it, but the core almost
always includes cloves, cinnamon, and cardamom, which are warming
spices.

On Tuesday, 26 March 2013 03:03:08 UTC+10, Janet Bostwick wrote:
> Does no one here cook any of the various curries or eat curry?

I cook Indian-style curries. At one time, I was cooking them more often than anything else, but less often these days. Also Arab/North African dishes that are curries but not usually called "curry". Sometimes South-East Asian curries. My wife cooks Japanese curries.

I'll make from scratch, often with a variation of "5C": coriander, cumin, chilli, cardamom, cinnamon. Or if using fresh chillies, 5C becomes coriander, cumin, cardamon, cinnamon, cloves. Other things that make it into the mix are sweet paprika, black pepper, turmeric. Garlic and ginger if you count them as spices. Curry leaves. Sometimes lime leaves and or lime peel.

Usually with meat (beef, pork, chicken, goat), sometimes vegetarian or fish.. Vegetables will vary with what is available. IMO, okra is nice in curries..

Won't eat out at Indian restaurants unless that's the choice of others. Indian restaurants around here tend to have cookie-cutter menus, just the same generic curries, pick your sauce, pick your meat, and don't expect significant vegetables. The food can be OK, but I always think that I could have done much better.

Indian is good for big parties. Do a range of salads (Indian carrot and mustard seed salad is good), a big pot of dal (lentil curry), a hot meaty curry, a mild meaty curry, a vegetable curry, fry up some bhajis (chickpea batter with vegetables), deep-fried flatbread, dry-fried flatbread, pappadums, and you can keep a backyard full of kids and adults going for hours.

> 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.

That's for making English curries.

On 25 Mar 2013 22:34:59 GMT, notbob > wrote:

> On 2013-03-25, tert in seattle > wrote:
>
> > Oh, I'm sure there's a whole range all the way up to grind your own
> > spice snobs here.
>
> Jes cuz yer too lazy to grind yer own spices, those who do are now
> snobs? Well, jes call me notbob the spice snob. Yet, I also buy
> ready made curry pastes if they of good quality. How does that fit in
> yer snob assignment fantasy? I grind 'em, dig 'em outta jars like
> peanut butter, and sometimes mix 'em and match 'em. Most importantly,
> I eat them, not merely write about them.
>
Goody for you. I add to that the people who grind their own meat and
rant about how everyone else should too or they're one bad word or
another. I don't put posters like Ophelia into that group. She
grinds her own and doesn't expect everyone else to fall into line
behind her, calling them names if they don't.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 25 Mar 2013 10:17:00 -0700, "Julie Bove"
> > wrote:
>
>>
>> My experiences with Indian food have only been a few but I disliked the
>> flavors so much, I haven't wanted to try any more. Indian restaurants
>> are
>> getting more common here but I don't know anyone who makes curry at home.
>>
> I don't particularly like Indian style curry, which is what I think of
> by default when someone says the word "curry" without qualifying it.
> I don't know anyone who cooks (Indian style) curry at home. My
> daughter is the only one I know who even likes it enough to suggest
> going to an Indian restaurant. I do not have Indian friends, so even
> that possibility for knowing someone who cooks it at home is out. I
> worked with someone from Pakistan once, but she never brought ethnic
> food to work and I didn't know her well enough to be invited to eat in
> her home.

I used to work with a woman from Pakistan. She lives in this area and her
youngest daughter goes to school with Angela. I run into her occasionally.
I don't know if she still does but she used to live with her in-laws and her
MIL did the cooking. Every day she would bring in rice with golden raisins
in it. And every day she would make faces as she picked out every single
raisin. She wouldn't take a bite until they were all out. She used to be
very thin. She's still not a big person. Just not quite as thin as she
used to be.

On 3/25/2013 7:03 AM, Janet Bostwick wrote:
>
> 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
>

The popular curries in Hawaii are Thai and Japanese and Hawaiian curry
stew. There's not much Indian curry in Hawaii. The easiest way to make
curry at home is to use one of the Japan curry products. These come in
blocks of roux that produces a rich and thick curry. It's one of the
great Japanese food invention - right up there with instant ramen.

http://www.seriouseats.com/2010/06/t...-kokumaro.html

On 2013-03-26, dsi1 > wrote:

> great Japanese food invention - right up there with instant ramen.

LOL!!.....

Yeah, whatta boon to mankind. I love the statement on S&Bs website:
"It is no exaggeration to say the quality of Japanese curry powder
today is among the highest in the world". No doubt right up there
with the quality of the flavor packets in instant ramen. Gimme a
break.

nb

On Mar 25, 10:03*am, Janet Bostwick > wrote:
> 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?

We can make and have made curries from Kolkata to Kota Kinabalu. At
the moment, we have both whole and powdered cloves, cinnamon, cumin,
coriander, and cardamom. Also fenugreek, asoefatida, turmeric, and
powdered chilis. We use fresh ginger and chilis, and we have turmeric
and galangal growing on the patio, along with a curry leaf tree and a
Kaffir lime.

On Mar 25, 12:06*pm, James Silverton >
wrote:
> On 3/25/2013 2:54 PM, wrote:
>
>
>
>
>
>
>
> > On Mon, 25 Mar 2013 11:20:34 -0600, Janet Bostwick
> > > wrote:
>
> >> On Mon, 25 Mar 2013 14:10:51 -0300, wrote:
>
> >>> On Mon, 25 Mar 2013 11:03:08 -0600, Janet Bostwick
> >>> > wrote:
>
> >>>> 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 don't care for insanely hot ones (vindaloo) but love korma and tikka
> >>> masala particularly.
> >> Me too. *Although I do like vindaloo. *Do you make them at home from
> >> scratch, buy a sauce or eat them at a restaurant?
> >> Janet US
>
> > Used to make them from scratch but have grown a bit lazy and often buy
> > Pateks bottled or canned ready made, add some pappadums - which I have
> > found microwave quite nicely, rather than frying.
>
> Yes, I've been nuking poppadums for years. You lose the greasy taste but
> they are better for you. One poppadum takes 30 seconds in my microwave.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

I poked around for a poppadum recipe and found this website. Pretty
interesting.

http://www.curryfrenzy.com/curry/htm...poppadoms.html

On Tue, 26 Mar 2013 09:04:05 -0700 (PDT), ImStillMags
> wrote:
>
> I poked around for a poppadum recipe and found this website. Pretty
> interesting.
>
> http://www.curryfrenzy.com/curry/htm...poppadoms.html

I've only read about poppadums here. What's the difference between
that and Naan? I've only had naan, but at least I know what that is.

--
Food is an important part of a balanced diet.

On Tue, 26 Mar 2013 09:02:53 -0700 (PDT), spamtrap1888
> wrote:

> On Mar 25, 10:03*am, Janet Bostwick > wrote:
> > 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?
>
> We can make and have made curries from Kolkata to Kota Kinabalu. At
> the moment, we have both whole and powdered cloves, cinnamon, cumin,
> coriander, and cardamom. Also fenugreek, asoefatida, turmeric, and
> powdered chilis. We use fresh ginger and chilis, and we have turmeric
> and galangal growing on the patio, along with a curry leaf tree and a
> Kaffir lime.

There's my entire point in a nutshell. Not particularly interested in
Indian curries and I don't want to stock up on spices I will rarely
use (like maybe once and never again) because I have enough of the
other stuff that I do use all the time.

--
Food is an important part of a balanced diet.

On 3/26/2013 1:04 AM, John J wrote:
> On Tue, 26 Mar 2013 00:34:24 -1000, dsi1
> > wrote:
>
>> On 3/25/2013 7:03 AM, Janet Bostwick wrote:
>>>
>>> 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
>>>
>>
>> The popular curries in Hawaii are Thai and Japanese and Hawaiian curry
>> stew. There's not much Indian curry in Hawaii. The easiest way to make
>> curry at home is to use one of the Japan curry products. These come in
>> blocks of roux that produces a rich and thick curry. It's one of the
>> great Japanese food invention - right up there with instant ramen.
>>
>> http://www.seriouseats.com/2010/06/t...-kokumaro.html
>
> Japanese instant curry... what's next? Hamburger cubes?
>

Mmmmmm... hamburger cubes.