On 3/29/2013 2:50 PM, pltrgyst wrote:
> 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?


Nope. Doesn't ring a bell.

George L

On Fri, 29 Mar 2013 07:49:11 -1000, dsi1
> wrote:

> 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.

My BIL had his in a jar with liquid that I assumed was formaldehyde.

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

On 29/03/2013 3:52 PM, notbob wrote:
> 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.


Some of the local grocery stores have a small selection of them, maybe 2
or 3. The place I mentioned has close to a dozen varieties and heat
ranges. It also has some other brands of curry past. It is easier to
get it at the grocery store because the are so many few choices to have
to decide from.



> 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).

That's a good idea. Sometimes they are very mild and need a little
pepping up. OTOH, they can be really hot, though I have never found any
of the Pateks to be too hot for my taste.




> 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.


I make no claim to being an expert on them. I have some plain old curry
powder, the Jamaican style hot curry powder and usually at least three
jars of different varieties of Patek's. I often add some ginger and/or
cilantro. My wife and son always seem to enjoy my curry concoctions.

On 29/03/2013 3:50 PM, pltrgyst wrote:
> 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?



LOL.... isn't that where the concept of Dutch Bingo started? If a couple
of Dutch people get together they start comparing notes and see what
mutual friends and acquaintances they have.

"Timo" > wrote in message
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.
-----------------------------------------------------
Ah! Queensland! You should have said up front that you were talking about
Queensland and the penny would have dropped.

As I've already mentioned, Joseph Cotta's book, which I have already
mentioned was published in 1980. I was using that book from 1980 to cook
curries in my 'typical Australian home'.

Neeldess to say, I dont' live in Queensland and would never even think of
doign so. I also know not to call a dish based on meat, curry powder and
fruit an "English curry".

sf wrote:
>
> On Fri, 29 Mar 2013 07:49:11 -1000, dsi1
> > wrote:
>
> > 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.
>
> My BIL had his in a jar with liquid that I assumed was formaldehyde.

creepy

"sf" > wrote in message
> 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've not been here for a while so may have missed something you have
previously said. Is there a reason why you don't make your own Madras
paste? The ingredient list isn't extensive and most cooks would have them in
their cupboard most of the time.

On 3/29/2013 10:04 AM, sf wrote:
> On Fri, 29 Mar 2013 07:49:11 -1000, dsi1
> > wrote:
>
>> 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.
>
> My BIL had his in a jar with liquid that I assumed was formaldehyde.
>

That was a good idea. All we got was the stone in a specimen cup filled
with air. Your brother in law must have a better health plan than we do.

On Saturday, 30 March 2013 09:14:02 UTC+10, Farm1 wrote:

> Neeldess to say, I dont' live in Queensland and would never even think of
> doign so. I also know not to call a dish based on meat, curry powder and
> fruit an "English curry".

What would _you_ call an "English curry"?

Why mention Cotta's book? Isn't it an _Indian_ cookbook? Yes, Indian curries could be, and were, cooked in Australian homes, even in Queensland in 1980. What does that have to do with English curry?

On Sat, 30 Mar 2013 10:26:57 +1100, "Farm1" >
wrote:

> "sf" > wrote in message
> > 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've not been here for a while so may have missed something you have
> previously said. Is there a reason why you don't make your own Madras
> paste? The ingredient list isn't extensive and most cooks would have them in
> their cupboard most of the time.
>
What is your recipe for Madras curry paste?

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

On Fri, 29 Mar 2013 18:25:30 -0500, Gary > wrote:

> sf wrote:
> >
> > On Fri, 29 Mar 2013 07:49:11 -1000, dsi1
> > > wrote:
> >
> > > 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.
> >
> > My BIL had his in a jar with liquid that I assumed was formaldehyde.
>
> creepy

He has an odd sense of humor.

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

On Fri, 29 Mar 2013 14:01:50 -1000, dsi1
> wrote:

> On 3/29/2013 10:04 AM, sf wrote:
> > On Fri, 29 Mar 2013 07:49:11 -1000, dsi1
> > > wrote:
> >
> >> 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.
> >
> > My BIL had his in a jar with liquid that I assumed was formaldehyde.
> >
>
> That was a good idea. All we got was the stone in a specimen cup filled
> with air. Your brother in law must have a better health plan than we do.

Maybe that's it.

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

"Timo" > wrote in message
...
> On Saturday, 30 March 2013 09:14:02 UTC+10, Farm1 wrote:
>
>> Neeldess to say, I dont' live in Queensland and would never even think of
>> doign so. I also know not to call a dish based on meat, curry powder and
>> fruit an "English curry".
>
> What would _you_ call an "English curry"?

A Chicken Tikka Masala or a Beef Vindaloo. But I'd only attach the
adjective to either of them because I know they are so popular in the UK.

> Why mention Cotta's book? Isn't it an _Indian_ cookbook?

Cotta's book was written, published and printed n Australia and repeats the
recieps he cooked in his restaurant here in Aus.

>Yes, Indian curries could be, and were, cooked in Australian homes,
> even in Queensland in 1980. What does that have to do with English >
> curry?

'English curry' is a meaningless term. It didn't apply in Australia in the
1980s and still doesn't.

"sf" > wrote in message
...
> On Sat, 30 Mar 2013 10:26:57 +1100, "Farm1" >
> wrote:
>
>> "sf" > wrote in message
>> > 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've not been here for a while so may have missed something you have
>> previously said. Is there a reason why you don't make your own Madras
>> paste? The ingredient list isn't extensive and most cooks would have them
>> in
>> their cupboard most of the time.
>>
> What is your recipe for Madras curry paste?

I'll hunt it out and post it later today, but there are lots of them online
and they are all relativley similar - I got mine from the Web.

On Mar 28, 5:15*pm, Janet > wrote:
> 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.
>

Chicken Vindaloo (from a cookbook published in Great Britain) looks
authentic to me:

Chicken
Salt
Cayenne pepper
Lemon juice
Dried red chilis
Garlic
Root ginger
Cumin
Coriander
Peppercorns
Cinnamon stick
Cloves
Vinegar
Oil
Two med. onions
Turmeric
Chicken stock.

In article <5be599ff-0669-43c2-b78b-85ffea6b6128
@j1g2000pbq.googlegroups.com>, says...
>
> On Mar 28, 5:15*pm, Janet > wrote:
> > 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.
> >
>
> Chicken Vindaloo (from a cookbook published in Great Britain) looks
> authentic to me:
>
> Chicken
> Salt
> Cayenne pepper
> Lemon juice
> Dried red chilis
> Garlic
> Root ginger
> Cumin
> Coriander
> Peppercorns
> Cinnamon stick
> Cloves
> Vinegar
> Oil

Yes; it's an authentic English version adapted for Brits :-) The lack
of potatoes is a clue. ( they are the "aloo" in the name)


Janet UK

On 2013-03-31, Janet > wrote:

> Yes; it's an authentic English version adapted for Brits :-) The lack
> of potatoes is a clue. ( they are the "aloo" in the name)

??????

Clue for what? Brits don't eat potatoes? What the heck are the chips in fish
n' chips?

As for the "aloo": "The name Vindaloo is derived from the Portuguese
dish "Carne de Vinha d' Alhos," which is a dish of meat..."

"Traditional vindaloos do not include potatoes, the discrepancy
arising because the word "aloo" means "potato" in Hindi."

http://en.wikipedia.org/wiki/Vindaloo

Howzabout researching the facts before you post misleading info..

nb

On Sun, 31 Mar 2013 09:36:06 +1100, "Farm1" >
wrote:

> I'll hunt it out and post it later today, but there are lots of them online
> and they are all relativley similar - I got mine from the Web.

Okay, thanks. It's a paste, not powder?

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

On Sunday, 31 March 2013 08:34:59 UTC+10, Farm1 wrote:
> "Timo" wrote:
> > On Saturday, 30 March 2013 09:14:02 UTC+10, Farm1 wrote:
> >
> >> Neeldess to say, I dont' live in Queensland and would never even think of
> >> doign so. I also know not to call a dish based on meat, curry powder and
> >> fruit an "English curry".
> >
> > What would _you_ call an "English curry"?
>
> A Chicken Tikka Masala or a Beef Vindaloo. But I'd only attach the
> adjective to either of them because I know they are so popular in the UK.

Indian or modern Anglo-Indian. Why wouldn't you call the kind of curry cooked in England for a couple of centuries "English"?

> > Why mention Cotta's book? Isn't it an _Indian_ cookbook?
>
> Cotta's book was written, published and printed n Australia and repeats the
> recieps he cooked in his restaurant here in Aus.

Isn't it an _Indian_ cookbook. What does that have to do with English curries? Do you think that English curries are Indian?

> 'English curry' is a meaningless term. It didn't apply in Australia in the
> 1980s and still doesn't.

Why meaningless? The English had been cooking curries, divorced from Indian food, for centuries. You think those dishes weren't "English", or they weren't "curries"?

It's a distinctive group of dishes, cooked and eaten by the English (and appeared in colonial cuisines), and except for the sub-class of them that was adopted by the Japanese (and Koreans), quite "English".

Why aren't they "English curries"?

What would Cotta's book have to do with any of that? Isn't Cotta's book an _Indian_ cookbook? Do you think Indian curries are "English"? That English curries are Indian?

"Timo" > wrote in message
...
> On Sunday, 31 March 2013 08:34:59 UTC+10, Farm1 wrote:
>> "Timo" wrote:
>> > On Saturday, 30 March 2013 09:14:02 UTC+10, Farm1 wrote:
>> >
>> >> Neeldess to say, I dont' live in Queensland and would never even think
>> >> of
>> >> doign so. I also know not to call a dish based on meat, curry powder
>> >> and
>> >> fruit an "English curry".
>> >
>> > What would _you_ call an "English curry"?
>>
>> A Chicken Tikka Masala or a Beef Vindaloo. But I'd only attach the
>> adjective to either of them because I know they are so popular in the UK.
>
> Indian or modern Anglo-Indian. Why wouldn't you call the kind of curry
> cooked in England for a couple of centuries "English"?
>

For the same reason that I'm amused by the the expression "as American as
apple pie".

>> > Why mention Cotta's book? Isn't it an _Indian_ cookbook?
>>
>> Cotta's book was written, published and printed n Australia and repeats
>> the
>> recieps he cooked in his restaurant here in Aus.
>
> Isn't it an _Indian_ cookbook. What does that have to do with English
> curries? Do you think that English curries are Indian?

Do you read what you write?

>> 'English curry' is a meaningless term. It didn't apply in Australia in
>> the
>> 1980s and still doesn't.
>
> Why meaningless? The English had been cooking curries, divorced from
> Indian food, for centuries. You think those dishes weren't "English", or
> they weren't "curries"?
>
> It's a distinctive group of dishes, cooked and eaten by the English (and
> appeared in colonial cuisines), and except for the sub-class of them that
> was adopted by the Japanese (and Koreans), quite "English".
>
> Why aren't they "English curries"?
>
> What would Cotta's book have to do with any of that? Isn't Cotta's book an
> _Indian_ cookbook? Do you think Indian curries are "English"? That English
> curries are Indian?

LOL. IYou didn't pick up on what I wrote in any previous post so I dont'
see any point in pursuing the conversation.

"sf" > wrote in message
...
> On Sun, 31 Mar 2013 09:36:06 +1100, "Farm1" >
> wrote:
>
>> I'll hunt it out and post it later today, but there are lots of them
>> online
>> and they are all relativley similar - I got mine from the Web.
>
> Okay, thanks. It's a paste, not powder?

Yes. I haven't been able to put my hand on it so I'll have to keep looking.
You do like firey hot I hope?

On Monday, 1 April 2013 16:34:59 UTC+10, Farm1 wrote:
> "Timo" wrote:
>
> > Why wouldn't you call the kind of curry
> > cooked in England for a couple of centuries "English"?
>
> For the same reason that I'm amused by the the expression "as American as
> apple pie".

You think other people cooked that kind of curry, people other than the English?

Distinctively British, for over 200 years, and remote from Indian and SE Asian curries. You say "not English curry". Your opinion, and I disagree. Can you say clearly whether you say this because it isn't "English" or it isn't "curry"?

If not English, why?

On Mon, 1 Apr 2013 17:36:08 +1100, "Farm1" >
wrote:

> "sf" > wrote in message
> ...
> > On Sun, 31 Mar 2013 09:36:06 +1100, "Farm1" >
> > wrote:
> >
> >> I'll hunt it out and post it later today, but there are lots of them
> >> online
> >> and they are all relativley similar - I got mine from the Web.
> >
> > Okay, thanks. It's a paste, not powder?
>
> Yes. I haven't been able to put my hand on it so I'll have to keep looking.
> You do like firey hot I hope?
>
Let's put it this way: I'm not afraid of heat and if it appears to be
too hot (highly unlikely unless it calls for some ridiculously hot
chili), I'm capable of reducing the hotness.

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

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

Sure... And even if one does use bottled curry powder, it varies
considerably from brand to brand. (I use bought powders at times,
and make then from scratch at times.) "Curry" is used as such a
catchall word now. There are so many types of dishes that we
erroneously call "curry".

--
Jean B.

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.
>
>

But, but, but... the flavors vary widely.

--
Jean B.

Brooklyn1 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'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.

Fine! You are not invited for curry or "curry"! I cooked Indian
food A LOT in the 1970s, so much that I then was thoroughly sick
of it for a LONG time. NOW I am very much back into Indian food.
Yum. I think it can be VERY healthful, and many dishes (not
speaking of desserts) are naturally low carb too.

--
Jean B.

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.

--
Jean B.

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

pavane wrote:
>
>
> "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

I really love Penzey's sweet curry, which I frequently combine
with other things. It is mild, FB/FW. I should add that not all
of their sweet curry powders are the same. The one I am speaking
of is in the small jar, and, I think I just verified that it is
also in the large bag. The ingredients in the larger jar are not
quite the same/are in a different order, and I don't like that as
much. I did not like their Maharajah curry powder--I think that
was the name, their most-expensive offering.

--
Jean B.

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.

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

Or tell you Indian food, and then what kind. But then you know
that.

--
Jean B.

Timo wrote:
> 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.

From scratch? My daughter adores Japanese curry. Of course,
this is usually made prom bricks/pouches of material. I have
rarely seen from-scratch recipes for it.
>
> 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.

I love crispy bhindi!!!!
>
> 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.

Poor you! I live near a couple of really good Indian restaurants,
one veg and one nonveg. Yum!
>
> 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.

Or retro curries. I think a lot of older recipes in popular US
magazines and standard US cookbooks called for curry powder.

--
Jean B.

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.

You must live in a warmer clime than I and some others do. There
is no way my kaffir lime could live outside all year. Not even
half a year, alas.

--
Jean B.

dsi1 wrote:
> On 3/26/2013 2:50 AM, notbob wrote:
>> 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
>>
>
> OK... one break... coming up!
>
> Actually, I don't know nothing about no Japan curry powder nor am I
> talking 'bout it.

There is at least one Japanese curry powder, which comes in a
yellow and red can. I am blanking on the name.

--
Jean B.

Timo wrote:
> On Wednesday, 27 March 2013 02:48:24 UTC+10, sf wrote:
>> There's my entire point in a nutshell. Not particularly interested in
>> Indian curries
>
> Isn't _that_ enough point? If not interested in them, why cook them, or go out and buy them in restaurants?
>
>> 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.
>
> If one is interested enough to cook Indian curry once, there are plenty of jars and cans of curry sauce. No need to buy spices, just fry meat + onions + other vegetables, add contents of jar/can. Agree that no point in stocking up on things that won't be used (but I end up using a lot of coriander, cumin and chilli in range of non-Indian/non-curry dishes, and cardamom and cinnamon (and cloves) get used in Euro-baking, so the extra needed for Indian is pretty small for me).
>
> Before I had a working Thai lime tree, I found Thai curry pastes to be worthwhile buying and using, since Thai curries tend to use more fresh ingredients that I was less likely to have.

It is equally worth it to make Indian "curries" from scratch. You
get more individual flavors when you do as vs. having them all
meld into a "sameness".

--
Jean B.

On 4/1/2013 10:27 PM, Jean B. wrote:
> 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.
>
> You must live in a warmer clime than I and some others do. There is no
> way my kaffir lime could live outside all year. Not even half a year,
> alas.
>

A little trick to making curry powder taste more authentic is to saute a
teaspoon of fenugreek and mustard *seeds* until the mustard pops. Add
the curry powder and stir for a half a minute.

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

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.
>
[snip]

Would that be classic or archaic? What astonishes ME is that in
some 19th-century cookbooks even on THIS side of the pond (US),
there are curry recipes with LONG lists of individual spices in
them. I assume such recipes trace back through England to India.

--
Jean B.

Janet wrote:
> 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

I am not sure that is the case with vindaloo. Have you got a
source at hand?

--
Jean B.

Farm1 wrote:

> "Timo" > wrote in message
> ...
[snip]
>> Indian or modern Anglo-Indian. Why wouldn't you call the kind of curry
>> cooked in England for a couple of centuries "English"?
>>
>
> For the same reason that I'm amused by the the expression "as American as
> apple pie".

I LIKE that!

>
[snip]

--
Jean B.

On Mon, 01 Apr 2013 22:14:20 -0400, "Jean B." > wrote:

> 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
>
> Or tell you Indian food, and then what kind. But then you know
> that.

Doesn't matter. If you're really into Indian food, then you want to
know what kind. I just want to know if it's Indian so I can decline.

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