On Mar 28, 5:34*am, Timo > wrote:
>
> I'd say that more than a quarter-millennium of tradition makes them pretty authentic. Apples and commercial curry powders have been used in English curries for over 150 years (don't know when sultanas in English curries date to). With that kind of history, how can a traditional-style English curry not be an authentic English curry?
>
> Some of them can be horrible, but the same thing can be said about other English dishes as well.

Maybe you're right. However, I still think of "English" curries as
horrible. In the same way I consider McDonald's hamburgers, although
arguably traditional, as horrible.

http://www.richardfisher.com

Helpful person wrote:
> On Mar 28, 5:34?am, Timo > wrote:
>>
>> I'd say that more than a quarter-millennium of tradition makes them pretty authentic. Apples and commercial curry powders have been used in English curries for over 150 years (don't know when sultanas in English curries date to). With that kind of history, how can a traditional-style English curry not be an authentic English curry?
>>
>> Some of them can be horrible, but the same thing can be said about other English dishes as well.
>
> Maybe you're right. However, I still think of "English" curries as
> horrible. In the same way I consider McDonald's hamburgers, although
> arguably traditional, as horrible.
>
> http://www.richardfisher.com


that's how I feel about currywurst

barbie gee wrote:
>
>
> On Thu, 28 Mar 2013, tert in seattle wrote:
>
>> Helpful person wrote:
>>> On Mar 28, 5:34?am, Timo > wrote:
>>>>
>>>> I'd say that more than a quarter-millennium of tradition makes them pretty authentic. Apples and commercial curry powders have been used in English curries for over 150 years (don't know when sultanas in English curries date to). With that kind of history, how can a traditional-style English curry not be an authentic English curry?
>>>>
>>>> Some of them can be horrible, but the same thing can be said about other English dishes as well.
>>>
>>> Maybe you're right. However, I still think of "English" curries as
>>> horrible. In the same way I consider McDonald's hamburgers, although
>>> arguably traditional, as horrible.
>>>
>>> http://www.richardfisher.com
>>
>>
>> that's how I feel about currywurst
>
> I have had currywurst a few times, and found it bizarrely compelling.
>
> Maybe it depends on where you get it?

could be

I'm also conditioned to expect mustard and possibly kraut on my wurst,
not spicy ketchup

On Thu, 28 Mar 2013 19:45:40 +0000 (UTC), tert in seattle
> wrote:

> I'm also conditioned to expect mustard and possibly kraut on my wurst,
> not spicy ketchup

Spicy ketchup as in ordinary American style ketchup with hot sauce or
some other style of ketchup?

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

Helpful person wrote:
>
> In the same way I consider McDonald's hamburgers, although
> arguably traditional, as horrible.

Blasphemy! >:-[]

G.

I'll gladly pay you Tuesday for a McD hamburger today.

"Gary" > wrote in message ...
> Helpful person wrote:
>>
>> In the same way I consider McDonald's hamburgers, although
>> arguably traditional, as horrible.
>
> Blasphemy! >:-[]
>
> G.

I love Quarter Pounders, can't remember the last time I had one though.

Cheri

On 3/27/2013 11:19 AM, Timo wrote:
>
> It is fine. It comes with the downside that you buy a jar/packet of 20 identical curries. If you could curries once a year or less, having them all the same is not necessarily bad; could be a good thing. If you cook curries 100 times a year, or more, then it's a Bad Thing.
>
> Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.

What is in an English curry? Thanks.

>
> The Indian shop where I buy most spices has some pre-mix curry powders, Indian-style mixes of course. Mostly 500g and bigger bags, which is a lot of the same curries.
>

sf wrote:
> On Thu, 28 Mar 2013 19:45:40 +0000 (UTC), tert in seattle
> wrote:
>
>> I'm also conditioned to expect mustard and possibly kraut on my wurst,
>> not spicy ketchup
>
> Spicy ketchup as in ordinary American style ketchup with hot sauce or
> some other style of ketchup?

curry ketchup

"dsi1" > wrote in message
...
> On 3/27/2013 11:19 AM, Timo wrote:
>>
>> It is fine. It comes with the downside that you buy a jar/packet of 20
>> identical curries. If you could curries once a year or less, having them
>> all the same is not necessarily bad; could be a good thing. If you cook
>> curries 100 times a year, or more, then it's a Bad Thing.
>>
>> Premade powder is the authentic way to make English curries, pre-made
>> paste block is the authentic way to make Japanese curries.
>
> What is in an English curry? Thanks.
>
Something in the imagination of "Helpful person".
Graham

tert in seattle wrote:
>
> sf wrote:
> > On Thu, 28 Mar 2013 19:45:40 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> I'm also conditioned to expect mustard and possibly kraut on my wurst,
> >> not spicy ketchup
> >
> > Spicy ketchup as in ordinary American style ketchup with hot sauce or
> > some other style of ketchup?
>
> curry ketchup

Good for using with fries (or other various fried foods)....ketchup with a
bit of worchestershire sauce mixed in.

G.

On 3/28/2013 11:03 AM, graham wrote:
> "dsi1" > wrote in message
> ...
>> On 3/27/2013 11:19 AM, Timo wrote:
>>>
>>> It is fine. It comes with the downside that you buy a jar/packet of 20
>>> identical curries. If you could curries once a year or less, having them
>>> all the same is not necessarily bad; could be a good thing. If you cook
>>> curries 100 times a year, or more, then it's a Bad Thing.
>>>
>>> Premade powder is the authentic way to make English curries, pre-made
>>> paste block is the authentic way to make Japanese curries.
>>
>> What is in an English curry? Thanks.
>>
> Something in the imagination of "Helpful person".
> Graham
>
>

My guess is that it's similar to Hawaiian curry stew which is really
popular on this rock. When I was going to school, I'd order a plate
lunch from a lunch wagon and eat curry and rice with my girl while
sitting under a tree in the Hawaiian breeze. Well, that's the way I
remember it anyway.

This is simply a beef stew flavored with curry powder. It's kind of low
class compared to an Indian, Thai, or Japanese, curry but it's a good
thing to rotate the curries and I could sure go for some right now.

http://www.food.com/recipe/hawaiian-curry-stew-458006

On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
> On 3/27/2013 11:19 AM, Timo wrote:
>
> > Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.
>
> What is in an English curry? Thanks.

Usually leftover cooked meat, sauce flavoured with curry powder (any of the pre-made powders with brand names like "Clive of India" are spot-on) and thickened with flour), often apple and/or sultanas, and onions. Often no vegetables other than onion and fruit. Sometimes peas and diced carrots.

The classic recipe from the mid 19th century (From Mrs Beeton's Book of Household Management):

INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples sliced, 1
tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.

Mode. - Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top.

The biggest differences between English curries and typical Indian curries are more sweet and less sour, fewer vegetables, more meat, and a more uniform range of spices.

English curries evolved from a subset of Indian curriers, and Japanese curries evolved from a subset of English curries (the Japanese Westernised when they modernised, not Indianised).

On 3/28/2013 6:15 PM, dsi1 wrote:
> On 3/28/2013 11:03 AM, graham wrote:
>> "dsi1" > wrote in message
>> ...
>>> On 3/27/2013 11:19 AM, Timo wrote:
>>>>
>>>> It is fine. It comes with the downside that you buy a jar/packet of 20
>>>> identical curries. If you could curries once a year or less, having
>>>> them
>>>> all the same is not necessarily bad; could be a good thing. If you cook
>>>> curries 100 times a year, or more, then it's a Bad Thing.
>>>>
>>>> Premade powder is the authentic way to make English curries, pre-made
>>>> paste block is the authentic way to make Japanese curries.
>>>
>>> What is in an English curry? Thanks.
>>>
>> Something in the imagination of "Helpful person".
>> Graham
>>
>>
>
> My guess is that it's similar to Hawaiian curry stew which is really
> popular on this rock. When I was going to school, I'd order a plate
> lunch from a lunch wagon and eat curry and rice with my girl while
> sitting under a tree in the Hawaiian breeze. Well, that's the way I
> remember it anyway.
>
> This is simply a beef stew flavored with curry powder. It's kind of low
> class compared to an Indian, Thai, or Japanese, curry but it's a good
> thing to rotate the curries and I could sure go for some right now.
>
> http://www.food.com/recipe/hawaiian-curry-stew-458006

Reminds me of what my mother used to make in Britain and I really
disliked it! It was quite a few years before I had real Indian food.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On 3/28/2013 12:24 PM, Timo wrote:
> On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
>> On 3/27/2013 11:19 AM, Timo wrote:
>>
>>> Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.
>>
>> What is in an English curry? Thanks.
>
> Usually leftover cooked meat, sauce flavoured with curry powder (any of the pre-made powders with brand names like "Clive of India" are spot-on) and thickened with flour), often apple and/or sultanas, and onions. Often no vegetables other than onion and fruit. Sometimes peas and diced carrots.
>
> The classic recipe from the mid 19th century (From Mrs Beeton's Book of Household Management):
>
> INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples sliced, 1
> tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.
>
> Mode. - Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top.
>
> The biggest differences between English curries and typical Indian curries are more sweet and less sour, fewer vegetables, more meat, and a more uniform range of spices.
>
> English curries evolved from a subset of Indian curriers, and Japanese curries evolved from a subset of English curries (the Japanese Westernised when they modernised, not Indianised).
>

It's a way to deal with leftovers. Interesting - it's a good idea. I'll
try it one of these days. I have a big container of curry powder that
needs using up. Thanks.

On 3/28/2013 12:43 PM, James Silverton wrote:
> On 3/28/2013 6:15 PM, dsi1 wrote:
>> On 3/28/2013 11:03 AM, graham wrote:
>>> "dsi1" > wrote in message
>>> ...
>>>> On 3/27/2013 11:19 AM, Timo wrote:
>>>>>
>>>>> It is fine. It comes with the downside that you buy a jar/packet of 20
>>>>> identical curries. If you could curries once a year or less, having
>>>>> them
>>>>> all the same is not necessarily bad; could be a good thing. If you
>>>>> cook
>>>>> curries 100 times a year, or more, then it's a Bad Thing.
>>>>>
>>>>> Premade powder is the authentic way to make English curries, pre-made
>>>>> paste block is the authentic way to make Japanese curries.
>>>>
>>>> What is in an English curry? Thanks.
>>>>
>>> Something in the imagination of "Helpful person".
>>> Graham
>>>
>>>
>>
>> My guess is that it's similar to Hawaiian curry stew which is really
>> popular on this rock. When I was going to school, I'd order a plate
>> lunch from a lunch wagon and eat curry and rice with my girl while
>> sitting under a tree in the Hawaiian breeze. Well, that's the way I
>> remember it anyway.
>>
>> This is simply a beef stew flavored with curry powder. It's kind of low
>> class compared to an Indian, Thai, or Japanese, curry but it's a good
>> thing to rotate the curries and I could sure go for some right now.
>>
>> http://www.food.com/recipe/hawaiian-curry-stew-458006
>
> Reminds me of what my mother used to make in Britain and I really
> disliked it! It was quite a few years before I had real Indian food.
>

Well, it ain't Indian curry, that's for sure. I can get Thai (actually
Vietnamese), Japanese, or Hawaiian, curry all within a half mile of here
but no Indian curry. For that, I'd have to go to the next hamlet down
the road some 6 miles away. My son really digs Indian food but I've not
developed the taste yet. Some of the Indian dishes are uncompromisingly
hot. That was a surprise to me.

In article >,
says...
>
> On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
> > On 3/27/2013 11:19 AM, Timo wrote:
> >
> > > Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.
> >
> > What is in an English curry? Thanks.
>
> Usually leftover cooked meat, sauce flavoured with curry powder (any of the pre-made powders with brand names like "Clive of India" are spot-on) and thickened with flour), often apple and/or sultanas, and onions. Often no vegetables other than onion and fruit. Sometimes peas and diced carrots.
>
> The classic recipe from the mid 19th century (From Mrs Beeton's Book of Household Management):
>
> INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples sliced, 1
> tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.

I doubt very much anyone has made or eaten that in the last century.

What is meant today, by "English curry" is recipes like chicken
vindaloo or tikka masala, which are not authentic Indian/Asian recipes,
but introduced for British tastes in the 1960-70's by Indian/Asian
immigrant restaurants and takeaways when they became widespread in UK
..Those recipes are *not* made with leftover cooked meat, as you
describe.
Nor are they confused, (here), with real Indian /Asian food and
curries, which are also popular and well known here.


Janet UK

On 28/03/2013 5:03 PM, graham wrote:
> "dsi1" > wrote in message
> ...
>> On 3/27/2013 11:19 AM, Timo wrote:
>>>
>>> It is fine. It comes with the downside that you buy a jar/packet of 20
>>> identical curries. If you could curries once a year or less, having them
>>> all the same is not necessarily bad; could be a good thing. If you cook
>>> curries 100 times a year, or more, then it's a Bad Thing.
>>>
>>> Premade powder is the authentic way to make English curries, pre-made
>>> paste block is the authentic way to make Japanese curries.
>>
>> What is in an English curry? Thanks.
>>
> Something in the imagination of "Helpful person".
> Graham
>
>
Along with his impression of what if helpful.

On 28/03/2013 7:15 PM, dsi1 wrote:
>> English curries evolved from a subset of Indian curriers, and Japanese
>> curries evolved from a subset of English curries (the Japanese
>> Westernised when they modernised, not Indianised).
>>
>
> It's a way to deal with leftovers. Interesting - it's a good idea. I'll
> try it one of these days. I have a big container of curry powder that
> needs using up. Thanks.


That's what I have been living on for the past four nights. We had a
boneless leg of lamb of Sunday night and had quite a bit leftover. My
wife had gall bladder surgery on Monday morning so she was on liquids
for a while. She didn't feel up to eating curry so I had curried lamb
on rice with snow peas while she had chicken broth, then chicken broth
with some rice and a bit of the lamb in in, and the next night broth
with a bit more lamb, more rice and some snow peas. Tonight we both had
curry.
I am not sick of it. I look forward to the next leftover lamb curry. I
saute some onion and garlic in a bit of oil, add some hot Jamaican curry
and, some chopped dried apricots. Then I add some chicken broth and thin
strips of the cooked lamb and let it simmer for an hour or two. I use a
bit of Veloutine to thicken the sauce.

On Friday, 29 March 2013 10:15:31 UTC+10, Janet wrote:
> Timo says...
> > On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
> > > On 3/27/2013 11:19 AM, Timo wrote:
> > >
> > > > Premade powder is the authentic way to make English curries, pre-made paste block is the authentic way to make Japanese curries.
> > >
> > > What is in an English curry? Thanks.
> >
> > Usually leftover cooked meat, sauce flavoured with curry powder (any of the pre-made powders with brand names like "Clive of India" are spot-on) and thickened with flour), often apple and/or sultanas, and onions. Often no vegetables other than onion and fruit. Sometimes peas and diced carrots.
> >
> > The classic recipe from the mid 19th century (From Mrs Beeton's Book of Household Management):
> >
> > INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples sliced, 1
> > tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.
>
> I doubt very much anyone has made or eaten that in the last century.

It's the kind of thing they were teaching as "curry" in Home Ec classes in schools here (Australia) in the '80s.

With the multiculturalisation of English and Australian food (for Australian food, mostly '80s+, but might well have been earlier in England due to general colonial backwardness), these trad curries declined. Common, more common than Indian or modern Anglo-Indian curries, in institutional food into the '90s, if not beyond.

Minced/ground beef was often used as a substitute for leftover cooked meat, even back then. Not keeping English-style curry powder in the house, I sometimes do an Indianised version to use leftover roasted meat - borrowing works both ways.

One style of old English curry (and a good style, IMO) fossilised as Japanese curry. I've seen Japanese curries done with pre-cooked meat, chopped meat, and minced meat.

> What is meant today, by "English curry" is recipes like chicken
> vindaloo or tikka masala, which are not authentic Indian/Asian recipes,
> but introduced for British tastes in the 1960-70's by Indian/Asian
> immigrant restaurants and takeaways when they became widespread in UK
> .Those recipes are *not* made with leftover cooked meat, as you
> describe.
> Nor are they confused, (here), with real Indian /Asian food and
> curries, which are also popular and well known here.

Cuisines evolve. As for terminology, I've seen "English" used for the old-style traditional English, and "Anglo-Indian" for the '70s+ dishes. There are authentic Indian (or at least Goan) vindaloos; the English should pick a new name for their version.

"Helpful person" > wrote in message
...
On Mar 27, 5:19 pm, Timo > wrote:

>
> Premade powder is the authentic way to make English curries,
>
And horrible they are. English curries generally contain apples,
sultanas and some kind of powder. I wouldn't call them "authentic".
_____________________________________
Where did you get that strange idea from?

"Timo" > wrote in message
...
On Friday, 29 March 2013 10:15:31 UTC+10, Janet wrote:
> Timo says...
> > On Friday, 29 March 2013 06:31:18 UTC+10, dsi1 wrote:
> > > On 3/27/2013 11:19 AM, Timo wrote:
> > >
> > > > Premade powder is the authentic way to make English curries,
> > > > pre-made paste block is the authentic way to make Japanese curries.
> > >
> > > What is in an English curry? Thanks.
> >
> > Usually leftover cooked meat, sauce flavoured with curry powder (any of
> > the pre-made powders with brand names like "Clive of India" are spot-on)
> > and thickened with flour), often apple and/or sultanas, and onions.
> > Often no vegetables other than onion and fruit. Sometimes peas and diced
> > carrots.
> >
> > The classic recipe from the mid 19th century (From Mrs Beeton's Book of
> > Household Management):
> >
> > INGREDIENTS. - The remains of cold roast veal, 4 onions, 2 apples
> > sliced, 1
> > tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of
> > broth or water, 1 tablespoonful of lemon-juice.
>
> I doubt very much anyone has made or eaten that in the last century.

Timo: It's the kind of thing they were teaching as "curry" in Home Ec
classes in schools here (Australia) in the '80s.
_____________________________________
Where exactly do you claim this was being taught?

"The Commonsense Cookery Book" which has been a very longstanding school
home ec. text included that sort of recipe but then that textbook was first
published in 1914 and so dates back to pre-refrigeration days in most of the
areas where home ec would have been taught.

You can see that same sort of recipe in "The Goulburn Cookery Book" which
was first published in 1899 and yet again that was msot certainly in
pre-refrigeration times. In fact msot places where that book would ahve
been used didn't even have lighting in any form other than from kerosene
lamp.

Timo: With the multiculturalisation of English and Australian food (for
Australian food, mostly '80s+, but might well have been earlier in England
due to general colonial backwardness), these trad curries declined. Common,
more common than Indian or modern Anglo-Indian curries, in institutional
food into the '90s, if not beyond.
_________________________________
In 1980 Joseph Cotta published a cookbook called "A Heritage of Indian
Cooking" in response to requests from the customers who frequented his
restaurant "The Shalimar" in Canberra. That restaurant was superb and even
today there are still mentions of Cotta's book and his cooking that can be
found online and he certainly never used 'Clive of India' curry powders
combined with cooked lamb and fruit. And I became a regular customer at
Cotta's restaurant after eating at similar places in London in the 1970s.

Claiming that in 1980 'English curry', as cooked in either Australia or the
UK consisted of cold cooked meat, curry powder and fruit is not correct.

On Friday, 29 March 2013 16:29:07 UTC+10, Farm1 wrote:
> "Timo" wrote:
>
> Timo: It's the kind of thing they were teaching as "curry" in Home Ec
> classes in schools here (Australia) in the '80s.
>
> Where exactly do you claim this was being taught?

Queensland. In the 1980s. Alongside scones, porcupines, and a quite undesirable steak-and-kidney pie.

> "The Commonsense Cookery Book" which has been a very longstanding school
> home ec. text included that sort of recipe but then that textbook was first
> published in 1914 and so dates back to pre-refrigeration days in most of the
> areas where home ec would have been taught.

IIRC, QLD used "Day to day cookery", which had curry recipes using curry powder, sultanas, apples.

Doesn't matter when the books were first published. What matters is what kind of recipes were in the 1970s/1980s editions. Go and look at the recipes before making claims about what was or was not taught.

> In 1980 Joseph Cotta published a cookbook called "A Heritage of Indian
> Cooking" in response to requests from the customers who frequented his
> restaurant "The Shalimar" in Canberra. That restaurant was superb and even
> today there are still mentions of Cotta's book and his cooking that can be
> found online and he certainly never used 'Clive of India' curry powders
> combined with cooked lamb and fruit.

Sounds like an Indian cookbook. I would expect it to have quite different curry recipes. Why would Cotta have cooked English curries? Never seen such a thing in an Indian restaurant, and would not expect to.

> Claiming that in 1980 'English curry', as cooked in either Australia or the
> UK consisted of cold cooked meat, curry powder and fruit is not correct.

Minced beef was pretty common as the meat, or (uncooked) diced beef. Leftover roast beef was used too. Having eaten it made with all three, I am certain that all three were used.

"Consisted of cold cooked meat, curry powder and fruit" is inaccurate. Those were _some_ of the ingredients. Curry powder and apples and/or sultanas are characteristic, but apples/sultanas were not universal, the meat would vary, onions were standard, and other vegetables could be used. Flour as the thickener for the sauce is also characteristic.

Since you are claiming that English curries, as cooked in Australia c. 1980 were different, what would you say a typical English curry recipe would have been? As cooked in typical Australian homes, not restaurants.

On 29/03/2013 2:17 AM, Farm1 wrote:

>>
>> Premade powder is the authentic way to make English curries,
>>
> And horrible they are. English curries generally contain apples,
> sultanas and some kind of powder. I wouldn't call them "authentic".
> _____________________________________
> Where did you get that strange idea from?
>
>


I could not help but recall a line from Monty Python:

Whatever happened to good old English cooking, like cheese and chutney
sandwiches?

On 3/29/2013 9:29 AM, Dave Smith wrote:
> On 29/03/2013 2:17 AM, Farm1 wrote:
>
>>>
>>> Premade powder is the authentic way to make English curries,
>>>
>> And horrible they are. English curries generally contain apples,
>> sultanas and some kind of powder. I wouldn't call them "authentic".
>> _____________________________________
>> Where did you get that strange idea from?
>>
>>
>
>
> I could not help but recall a line from Monty Python:
>
> Whatever happened to good old English cooking, like cheese and chutney
> sandwiches?

Yes, I get the "cooking" but a whole wheat Cheddar sandwich with
Branston Pickle on the side is pretty good!

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

On Thu, 28 Mar 2013 20:55:54 +0000 (UTC), tert in seattle
> wrote:

> sf wrote:
> > On Thu, 28 Mar 2013 19:45:40 +0000 (UTC), tert in seattle
> > wrote:
> >
> >> I'm also conditioned to expect mustard and possibly kraut on my wurst,
> >> not spicy ketchup
> >
> > Spicy ketchup as in ordinary American style ketchup with hot sauce or
> > some other style of ketchup?
>
> curry ketchup

You buy it here?

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

On Thu, 28 Mar 2013 13:13:54 -0700, "Cheri" >
wrote:

> "Gary" > wrote in message ...
> > Helpful person wrote:
> >>
> >> In the same way I consider McDonald's hamburgers, although
> >> arguably traditional, as horrible.
> >
> > Blasphemy! >:-[]
> >
> > G.
>
> I love Quarter Pounders, can't remember the last time I had one though.
>
Their new one, the Angus burger, is darned good. You have to go with
a big appetite though because it's a lot of food. I like Jr. Whoppers
too... and of course, In N Out - but they're in a different league.

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

On Thu, 28 Mar 2013 20:49:32 -0400, Dave Smith
> wrote:

> hot Jamaican curry

Premixed? I haven't seen that one on the shelves here and I feel like
I've looked everywhere for curry pastes & sauces.

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

On Fri, 29 Mar 2013 00:18:39 -0700 (PDT), Timo
> wrote:

> IIRC, QLD used "Day to day cookery", which had curry recipes using curry powder, sultanas, apples.

That's what I remember my mother making something like that a time or
two when I was a kid. Add some chicken and the apples & raisin
combination sounds pretty good to me now.

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

On 29/03/2013 10:12 AM, sf wrote:
> On Thu, 28 Mar 2013 20:49:32 -0400, Dave Smith
> > wrote:
>
>> hot Jamaican curry
>
> Premixed? I haven't seen that one on the shelves here and I feel like
> I've looked everywhere for curry pastes & sauces.
>


Montego Jamaican Style Hot Curry Powder.

It is a curry powder mixture with a nice bit of heat to it. I usually
add it to the onions and garlic as I soften them up.

http://www.caribbeanmarket.ca/shop?p...category_id=21

On 29/03/2013 9:56 AM, James Silverton wrote:
> On 3/29/2013 9:29 AM, Dave Smith wrote:
>> On 29/03/2013 2:17 AM, Farm1 wrote:
>>
>>>>
>>>> Premade powder is the authentic way to make English curries,
>>>>
>>> And horrible they are. English curries generally contain apples,
>>> sultanas and some kind of powder. I wouldn't call them "authentic".
>>> _____________________________________
>>> Where did you get that strange idea from?
>>>
>>>
>>
>>
>> I could not help but recall a line from Monty Python:
>>
>> Whatever happened to good old English cooking, like cheese and chutney
>> sandwiches?
>
> Yes, I get the "cooking" but a whole wheat Cheddar sandwich with
> Branston Pickle on the side is pretty good!
>


Well, it was a comedy troupe.... referring to "English cooking" and
something involving chutney, an Indian condiment.

On 29/03/2013 10:02 AM, sf wrote:
not spicy ketchup
>>>
>>> Spicy ketchup as in ordinary American style ketchup with hot sauce or
>>> some other style of ketchup?
>>
>> curry ketchup
>
> You buy it here?
>


I buy curry ketchup. There are a lot of Dutch immigrants here so there
are a number of Dutch stores that sell it, and a couple of the local
grocery stores have some shelf space for Dutch specialty items.

On Fri, 29 Mar 2013 10:50:18 -0400, Dave Smith
> wrote:

> On 29/03/2013 10:02 AM, sf wrote:
> not spicy ketchup
> >>>
> >>> Spicy ketchup as in ordinary American style ketchup with hot sauce or
> >>> some other style of ketchup?
> >>
> >> curry ketchup
> >
> > You buy it here?
> >
>
>
> I buy curry ketchup. There are a lot of Dutch immigrants here so there
> are a number of Dutch stores that sell it, and a couple of the local
> grocery stores have some shelf space for Dutch specialty items.

But you're on the East side of Canada. You can buy the "other"
formula of Lea & Perrins too! I'm thinking that I might be able to
find that curry ketchup in Michigan. Lots of Dutch there too. I
wasn't too far away from a city called Holland and my sister's best
friend's last name was DeWeerd. The problem is I don't live anywhere
near Michigan now.

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

On Fri, 29 Mar 2013 10:46:51 -0400, Dave Smith
> wrote:

> On 29/03/2013 10:12 AM, sf wrote:
> > On Thu, 28 Mar 2013 20:49:32 -0400, Dave Smith
> > > wrote:
> >
> >> hot Jamaican curry
> >
> > Premixed? I haven't seen that one on the shelves here and I feel like
> > I've looked everywhere for curry pastes & sauces.
> >
>
>
> Montego Jamaican Style Hot Curry Powder.
>
> It is a curry powder mixture with a nice bit of heat to it. I usually
> add it to the onions and garlic as I soften them up.
>
> http://www.caribbeanmarket.ca/shop?p...category_id=21

Thanks. It would be nice to find *something* with some heat! It
seems like I have to add cayenne to everything.. Cost Plus (World
Market) only stocks the mild Patak curry paste, so I'm still trying to
find somewhere with a better selection of Patak. I'd like to try
their Madras paste. I have a couple of places I want to visit in the
East Bay, so hopefully I'll at least be able to find hotter Indian or
Thai curry pastes over there. I see there's a Jamaican Market listed
over in Oakland, so I'll plan a trip over there to see what they have.
Maybe I'll stop by Brown Sugar Kitchen for chicken & waffles too since
I'll be on that side of the Bay anyway.

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

On 29/03/2013 12:03 PM, sf wrote:

>>
>> I buy curry ketchup. There are a lot of Dutch immigrants here so there
>> are a number of Dutch stores that sell it, and a couple of the local
>> grocery stores have some shelf space for Dutch specialty items.
>
> But you're on the East side of Canada. You can buy the "other"
> formula of Lea & Perrins too! I'm thinking that I might be able to
> find that curry ketchup in Michigan. Lots of Dutch there too. I
> wasn't too far away from a city called Holland and my sister's best
> friend's last name was DeWeerd. The problem is I don't live anywhere
> near Michigan now.


Holland Michigan is where my wife's Dutch grandparents immigrated to
back in the 1880s.

On 29/03/2013 12:16 PM, sf wrote:

>>
>> Montego Jamaican Style Hot Curry Powder.
>>
>> It is a curry powder mixture with a nice bit of heat to it. I usually
>> add it to the onions and garlic as I soften them up.
>>
>> http://www.caribbeanmarket.ca/shop?p...category_id=21
>
> Thanks. It would be nice to find *something* with some heat! It
> seems like I have to add cayenne to everything.. Cost Plus (World
> Market) only stocks the mild Patak curry paste, so I'm still trying to
> find somewhere with a better selection of Patak. I'd like to try
> their Madras paste. I have a couple of places I want to visit in the
> East Bay, so hopefully I'll at least be able to find hotter Indian or
> Thai curry pastes over there. I see there's a Jamaican Market listed
> over in Oakland, so I'll plan a trip over there to see what they have.
> Maybe I'll stop by Brown Sugar Kitchen for chicken & waffles too since
> I'll be on that side of the Bay anyway.
>


I get that Jamaican curry and a variety of Indian curry pastes from the
Oriental Supermarket in a nearby city. There are not a lot of Asians,
East Indians, West Indians, Chinese or Hispanics, so this shop, run by a
Chinese guy from the Caribbean, caters to all of them. He has a pretty
good selection of things to choose from, and his prices are pretty good.

On Fri, 29 Mar 2013 12:43:24 -0400, Dave Smith
> wrote:

> On 29/03/2013 12:03 PM, sf wrote:
>
> >>
> >> I buy curry ketchup. There are a lot of Dutch immigrants here so there
> >> are a number of Dutch stores that sell it, and a couple of the local
> >> grocery stores have some shelf space for Dutch specialty items.
> >
> > But you're on the East side of Canada. You can buy the "other"
> > formula of Lea & Perrins too! I'm thinking that I might be able to
> > find that curry ketchup in Michigan. Lots of Dutch there too. I
> > wasn't too far away from a city called Holland and my sister's best
> > friend's last name was DeWeerd. The problem is I don't live anywhere
> > near Michigan now.
>
>
> Holland Michigan is where my wife's Dutch grandparents immigrated to
> back in the 1880s.
>
Small world! I found the only Jamaican store in the Bay area over in
an unsavory part of Oakland. Those Jamaican patties (meat hand pies)
sound interesting. Think I'll pick up two of each and see what that's
all about since I'm there anyway. Yelpers say he sells things like
Irish Moss. What the heck is that?

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

On 3/29/2013 11:43 AM, Dave Smith wrote:
> On 29/03/2013 12:03 PM, sf wrote:
>
>>>
>>> I buy curry ketchup. There are a lot of Dutch immigrants here so there
>>> are a number of Dutch stores that sell it, and a couple of the local
>>> grocery stores have some shelf space for Dutch specialty items.
>>
>> But you're on the East side of Canada. You can buy the "other"
>> formula of Lea & Perrins too! I'm thinking that I might be able to
>> find that curry ketchup in Michigan. Lots of Dutch there too. I
>> wasn't too far away from a city called Holland and my sister's best
>> friend's last name was DeWeerd. The problem is I don't live anywhere
>> near Michigan now.
>
>
> Holland Michigan is where my wife's Dutch grandparents immigrated to
> back in the 1880s.


Went to Hope College in Holland, MI back in the late 60's. Studied for
the ministry but found out that free thinking was not encouraged so I
moved on to other things.

Very conservative bible college town back then but I hear the college
has become more liberal over the years.

FOOD related... they have an Ox Roast every year on Windmill Island...
usually around Labor Day.

George L

On 3/28/2013 2:49 PM, Dave Smith wrote:
> On 28/03/2013 7:15 PM, dsi1 wrote:
>>> English curries evolved from a subset of Indian curriers, and Japanese
>>> curries evolved from a subset of English curries (the Japanese
>>> Westernised when they modernised, not Indianised).
>>>
>>
>> It's a way to deal with leftovers. Interesting - it's a good idea. I'll
>> try it one of these days. I have a big container of curry powder that
>> needs using up. Thanks.
>
>
> That's what I have been living on for the past four nights. We had a
> boneless leg of lamb of Sunday night and had quite a bit leftover. My
> wife had gall bladder surgery on Monday morning so she was on liquids
> for a while. She didn't feel up to eating curry so I had curried lamb on
> rice with snow peas while she had chicken broth, then chicken broth
> with some rice and a bit of the lamb in in, and the next night broth
> with a bit more lamb, more rice and some snow peas. Tonight we both had
> curry.
> I am not sick of it. I look forward to the next leftover lamb curry. I
> saute some onion and garlic in a bit of oil, add some hot Jamaican curry
> and, some chopped dried apricots. Then I add some chicken broth and thin
> strips of the cooked lamb and let it simmer for an hour or two. I use a
> bit of Veloutine to thicken the sauce.
>

Lamb curry sounds great. I don't have any lamb but I do have some
chicken thighs that I want to use up in a hurry. I even have some dried
apricots that I want to somehow use too. Thanks for the idea.

My wife had gall bladder surgery. They pulled from her a perfectly
shaped stone that looked like a small egg covered with crystals. We kept
it, but after a while it got all brown and funky.

On 3/29/13 12:55 PM, George Leppla wrote:

> Went to Hope College in Holland, MI back in the late 60's....

Didn't happen to know George or Albert McGeehan, did you?

-- Larry

On 2013-03-29, Dave Smith > wrote:


> I get that Jamaican curry and a variety of Indian curry pastes from the
> Oriental Supermarket in a nearby city.

I've never run across a Jamaican curry paste --'ceptin' a jerk
marinade that liked ta' kill me!-- but Patak's curry pastes are almost
universal.

http://www.pataks.co.uk/

Not only found in Asian and Indian mkts/shops, but quite common in
white America sprmkts, too. Good quality pastes. Some too authentic,
like Balti and Biryani pastes which are too coarsely ground for my
prefs, although the Balti is still quite good. I usually keep a jar
of extra hot and mild and mix/match to the dish and my mood. For Thai
curries, Mae Ploy is hard to beat, and frankly, not worth the effort.
Both can be found at larger WallyWorlds and/or ordered online
(Amazon).

I see some ppl here qualifying or disqualifying curries based on the
ethnic background. Total nonsense. A Cajun etouffe and a Mexican
mole are every bit as much a curry as an Indian vindaloo. Same
concept and cooking technique. Only the terms are different.

nb