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Default So Just What _IS_ "Curry"?

Reading the thred John started on his curried chicken made me think about a
time when I worked with an Indian woman who, from the samples I had, was
quite an accomplished cook. She used to laugh her butt off whenever
Americans started talking about curry. The two points she made were (1)
curry means different things in each of the regions of India, and sometimes
from cook to cook within a region, and (2) you don't find "curry powder" in
India. Everyone makes their own by grinding their particular blend and
quantity of spices.

Myself, I can't remember years ago when I first started eating and then
cooking curry ever using coconut milk. Now it's hard to find a curry
recipe that doesn't require it.

So we did a pretty good job thrashing "what is chili" to death, let's start
on "What is curry?"
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"Alan Holbrook" > wrote in message
. 3.30...
> Reading the thred John started on his curried chicken made me think about
> a
> time when I worked with an Indian woman who, from the samples I had, was
> quite an accomplished cook. She used to laugh her butt off whenever
> Americans started talking about curry. The two points she made were (1)
> curry means different things in each of the regions of India, and
> sometimes
> from cook to cook within a region, and (2) you don't find "curry powder"
> in
> India. Everyone makes their own by grinding their particular blend and
> quantity of spices.
>
> Myself, I can't remember years ago when I first started eating and then
> cooking curry ever using coconut milk. Now it's hard to find a curry
> recipe that doesn't require it.
>
> So we did a pretty good job thrashing "what is chili" to death, let's
> start
> on "What is curry?"


I have asked this before and there is no one answer.

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Default So Just What _IS_ "Curry"?

On Thursday, February 13, 2014 4:56:51 AM UTC-5, Alan Holbrook wrote:
> Reading the thred John started on his curried chicken made me think about a
>
> time when I worked with an Indian woman who, from the samples I had, was
>
> quite an accomplished cook. She used to laugh her butt off whenever
>
> Americans started talking about curry. The two points she made were (1)
>
> curry means different things in each of the regions of India, and sometimes
>
> from cook to cook within a region, and (2) you don't find "curry powder" in
>
> India. Everyone makes their own by grinding their particular blend and
>
> quantity of spices.
>
>
>
> Myself, I can't remember years ago when I first started eating and then
>
> cooking curry ever using coconut milk. Now it's hard to find a curry
>
> recipe that doesn't require it.
>
>
>
> So we did a pretty good job thrashing "what is chili" to death, let's start
>
> on "What is curry?"


I think your Indian friend answered the question. There are many different styles/techniques/recipes etc. One uniting feature is that the cooks grind their own spices and don't rely on a mix already ground for them.
Now here in Canada, there are restaurants that serve what I would think is an authentic curry. However, when I make my own, I use commercial curry powder. There is a really nice curry powder sold at the bulk section in a local supermarket. It's quite nice. Has a distinct coconut flavour.
Use this curry powder, make a stew, and call it what you want. I call it curry.
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Default So Just What _IS_ "Curry"?



"Alan Holbrook" > wrote in message
. 3.30...
> Reading the thred John started on his curried chicken made me think about
> a
> time when I worked with an Indian woman who, from the samples I had, was
> quite an accomplished cook. She used to laugh her butt off whenever
> Americans started talking about curry. The two points she made were (1)
> curry means different things in each of the regions of India, and
> sometimes
> from cook to cook within a region, and (2) you don't find "curry powder"
> in
> India. Everyone makes their own by grinding their particular blend and
> quantity of spices.
>
> Myself, I can't remember years ago when I first started eating and then
> cooking curry ever using coconut milk. Now it's hard to find a curry
> recipe that doesn't require it.
>
> So we did a pretty good job thrashing "what is chili" to death, let's
> start
> on "What is curry?"


Whatever it is .... I Don't Like It!!! So there

--
http://www.helpforheroes.org.uk/shop/

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Default So Just What _IS_ "Curry"?

On Thursday, February 13, 2014 6:40:08 AM UTC-6, Ophelia wrote:
> "Alan Holbrook" > wrote in message
>
> . 3.30...
>
> > Reading the thred John started on his curried chicken made me think about

>
> > a

>
> > time when I worked with an Indian woman who, from the samples I had, was

>
> > quite an accomplished cook. She used to laugh her butt off whenever

>
> > Americans started talking about curry. The two points she made were (1)

>
> > curry means different things in each of the regions of India, and

>
> > sometimes

>
> > from cook to cook within a region, and (2) you don't find "curry powder"

>
> > in

>
> > India. Everyone makes their own by grinding their particular blend and

>
> > quantity of spices.

>
> >

>
> > Myself, I can't remember years ago when I first started eating and then

>
> > cooking curry ever using coconut milk. Now it's hard to find a curry

>
> > recipe that doesn't require it.

>
> >

>
> > So we did a pretty good job thrashing "what is chili" to death, let's

>
> > start

>
> > on "What is curry?"

>
>
>
> Whatever it is .... I Don't Like It!!! So there
>

I can't even stand the smell.

--B


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Default So Just What _IS_ "Curry"?

On 2014-02-13, Alan Holbrook > wrote:

> So we did a pretty good job thrashing "what is chili" to death, let's start
> on "What is curry?"


heh heh..... if you want to get technical, chili is a curry!

The best definition of a curry I ever read was, curry is a method or
cooking. So, like a chili, a stew, etc, it's more of a dish and how
it is prepared than any particular spice mix. Indians call a spice
mix a masala. So, that makes a chili powder or a spice rub or a molé
jes variations of a masala. Put it in a dish, a slow cooked
gravy/sauce based dish and the dish becomes a curry. At least in
Asia. In Nawlins, it's an étouffée, in Morocco, a tagine.

Not exactly rocket science.

nb
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Default So Just What _IS_ "Curry"?



"notbob" > wrote in message
...
> On 2014-02-13, Alan Holbrook > wrote:
>
>> So we did a pretty good job thrashing "what is chili" to death, let's
>> start
>> on "What is curry?"

>
> heh heh..... if you want to get technical, chili is a curry!


UHOHHHHHHHH you've done it now <g>


>
> The best definition of a curry I ever read was, curry is a method or
> cooking. So, like a chili, a stew, etc, it's more of a dish and how
> it is prepared than any particular spice mix. Indians call a spice
> mix a masala. So, that makes a chili powder or a spice rub or a molé
> jes variations of a masala. Put it in a dish, a slow cooked
> gravy/sauce based dish and the dish becomes a curry. At least in
> Asia. In Nawlins, it's an étouffée, in Morocco, a tagine.
>
> Not exactly rocket science.
>
> nb


--
http://www.helpforheroes.org.uk/shop/

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Default So Just What _IS_ "Curry"?

On 2/13/2014 7:15 AM, Julie Bove wrote:
>
> "Alan Holbrook" > wrote in message
> . 3.30...
>> Reading the thred John started on his curried chicken made me think
>> about a
>> time when I worked with an Indian woman who, from the samples I had, was
>> quite an accomplished cook. She used to laugh her butt off whenever
>> Americans started talking about curry. The two points she made were (1)
>> curry means different things in each of the regions of India, and
>> sometimes
>> from cook to cook within a region, and (2) you don't find "curry
>> powder" in
>> India. Everyone makes their own by grinding their particular blend and
>> quantity of spices.
>>
>> Myself, I can't remember years ago when I first started eating and then
>> cooking curry ever using coconut milk. Now it's hard to find a curry
>> recipe that doesn't require it.
>>
>> So we did a pretty good job thrashing "what is chili" to death, let's
>> start
>> on "What is curry?"

>
> I have asked this before and there is no one answer.
>

Here's a start: http://www.curryhouse.co.uk/rsc/maindish.htm


--
Jim Silverton (Potomac, MD)

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On 2/13/2014 8:46 AM, notbob wrote:
> On 2014-02-13, Alan Holbrook > wrote:
>
>> So we did a pretty good job thrashing "what is chili" to death, let's start
>> on "What is curry?"

>
> heh heh..... if you want to get technical, chili is a curry!
>
> The best definition of a curry I ever read was, curry is a method or
> cooking. So, like a chili, a stew, etc, it's more of a dish and how
> it is prepared than any particular spice mix. Indians call a spice
> mix a masala. So, that makes a chili powder or a spice rub or a molé
> jes variations of a masala. Put it in a dish, a slow cooked
> gravy/sauce based dish and the dish becomes a curry. At least in
> Asia. In Nawlins, it's an étouffée, in Morocco, a tagine.
>
> Not exactly rocket science.


Not bad introduction! Indians don't use curry powder at home in India
but I've seen them buying it in large cans at an Indian grocery store
that I like. There are also small sealed packets of spice mixtures on
sale for an unbelievable number of Indian dishes.

--
Jim Silverton (Potomac, MD)

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On 2014-02-13 4:56 AM, Alan Holbrook wrote:
> Reading the thred John started on his curried chicken made me think about a
> time when I worked with an Indian woman who, from the samples I had, was
> quite an accomplished cook. She used to laugh her butt off whenever
> Americans started talking about curry. The two points she made were (1)
> curry means different things in each of the regions of India, and sometimes
> from cook to cook within a region, and (2) you don't find "curry powder" in
> India. Everyone makes their own by grinding their particular blend and
> quantity of spices.
>
> Myself, I can't remember years ago when I first started eating and then
> cooking curry ever using coconut milk. Now it's hard to find a curry
> recipe that doesn't require it.
>


You Indian co-worker explained it. Curry is basically mixtures of spice.
Many North Americans and Europeans think of it as a particular spice...
curry powder. Some of the slightly more experienced think of it has
curry powder that comes in various heat levels. It also comes in the
form of bottled pastes. The commercial chili paste comes in different
varieties reflecting the different regions, but they also use different
types for different types of meats or fish.

Good Indian cooks do not buy curry powder or paste. They buy the herbs
and spices and prepare their own. They oven start by gently roasted then
grinding the spices.



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On Thu, 13 Feb 2014 03:56:51 -0600, Alan Holbrook >
wrote:

>Reading the thred John started on his curried chicken made me think about a
>time when I worked with an Indian woman who, from the samples I had, was
>quite an accomplished cook. She used to laugh her butt off whenever
>Americans started talking about curry. The two points she made were (1)
>curry means different things in each of the regions of India, and sometimes
>from cook to cook within a region, and (2) you don't find "curry powder" in
>India. Everyone makes their own by grinding their particular blend and
>quantity of spices.
>
>Myself, I can't remember years ago when I first started eating and then
>cooking curry ever using coconut milk. Now it's hard to find a curry
>recipe that doesn't require it.
>
>So we did a pretty good job thrashing "what is chili" to death, let's start
>on "What is curry?"


http://dsal.uchicago.edu/cgi-bin/phi...0:1:705.hobson

Ross.
Southern Ontario, Canada
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On 2/13/2014 8:46 AM, notbob wrote:
> On 2014-02-13, Alan Holbrook > wrote:
>
>> So we did a pretty good job thrashing "what is chili" to death, let's start
>> on "What is curry?"

>
> heh heh..... if you want to get technical, chili is a curry!
>
> The best definition of a curry I ever read was, curry is a method or
> cooking. So, like a chili, a stew, etc, it's more of a dish and how
> it is prepared than any particular spice mix.


And yet, every time I walk past a place selling curry, there's
that same smell that I just can't stand.

nancy

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On 2014-02-13, Nancy Young > wrote:

> And yet, every time I walk past a place selling curry, there's
> that same smell that I just can't stand.


I think you mean an Indian resto/store and the smell is probably asafoetida
(from which the word fetid derives). Every sprmkt sell curry powder
and you never smell it.

nb
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On Thu, 13 Feb 2014 05:34:47 -0800 (PST), Bryan-TGWWW
> wrote:

>On Thursday, February 13, 2014 6:40:08 AM UTC-6, Ophelia wrote:
>> "Alan Holbrook" > wrote in message
>>
>> . 3.30...
>>
>> > Reading the thred John started on his curried chicken made me think about

>>
>> > a

>>
>> > time when I worked with an Indian woman who, from the samples I had, was

>>
>> > quite an accomplished cook. She used to laugh her butt off whenever

>>
>> > Americans started talking about curry. The two points she made were (1)

>>
>> > curry means different things in each of the regions of India, and

>>
>> > sometimes

>>
>> > from cook to cook within a region, and (2) you don't find "curry powder"

>>
>> > in

>>
>> > India. Everyone makes their own by grinding their particular blend and

>>
>> > quantity of spices.

>>
>> >

>>
>> > Myself, I can't remember years ago when I first started eating and then

>>
>> > cooking curry ever using coconut milk. Now it's hard to find a curry

>>
>> > recipe that doesn't require it.

>>
>> >

>>
>> > So we did a pretty good job thrashing "what is chili" to death, let's

>>
>> > start

>>
>> > on "What is curry?"

>>
>>
>>
>> Whatever it is .... I Don't Like It!!! So there
>>

>I can't even stand the smell.
>
>--B


Wimp!

John Kuthe...
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On 13 Feb 2014 13:46:33 GMT, notbob > wrote:

>On 2014-02-13, Alan Holbrook > wrote:
>
>> So we did a pretty good job thrashing "what is chili" to death, let's start
>> on "What is curry?"

>
>heh heh..... if you want to get technical, chili is a curry!
>
>The best definition of a curry I ever read was, curry is a method or
>cooking. So, like a chili, a stew, etc, it's more of a dish and how
>it is prepared than any particular spice mix. Indians call a spice
>mix a masala. So, that makes a chili powder or a spice rub or a molé
>jes variations of a masala. Put it in a dish, a slow cooked
>gravy/sauce based dish and the dish becomes a curry. At least in
>Asia. In Nawlins, it's an étouffée, in Morocco, a tagine.
>
>Not exactly rocket science.
>
>nb


Yup! My Nepali girlfriend introduced me to curries, and basically what
I learned was to not spare the spices! That rich pungency is what a
"curry" is for me! YUM!!!

John Kuthe...


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On Thu, 13 Feb 2014 09:09:22 -0500, Dave Smith
> wrote:

>On 2014-02-13 4:56 AM, Alan Holbrook wrote:
>> Reading the thred John started on his curried chicken made me think about a
>> time when I worked with an Indian woman who, from the samples I had, was
>> quite an accomplished cook. She used to laugh her butt off whenever
>> Americans started talking about curry. The two points she made were (1)
>> curry means different things in each of the regions of India, and sometimes
>> from cook to cook within a region, and (2) you don't find "curry powder" in
>> India. Everyone makes their own by grinding their particular blend and
>> quantity of spices.
>>
>> Myself, I can't remember years ago when I first started eating and then
>> cooking curry ever using coconut milk. Now it's hard to find a curry
>> recipe that doesn't require it.
>>

>
>You Indian co-worker explained it. Curry is basically mixtures of spice.
>Many North Americans and Europeans think of it as a particular spice...
>curry powder. Some of the slightly more experienced think of it has
>curry powder that comes in various heat levels. It also comes in the
>form of bottled pastes. The commercial chili paste comes in different
>varieties reflecting the different regions, but they also use different
>types for different types of meats or fish.
>
>Good Indian cooks do not buy curry powder or paste. They buy the herbs
>and spices and prepare their own. They oven start by gently roasted then
>grinding the spices.


There's also a plant/leaf called curry:

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

John Kuthe...
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On 2/13/2014 9:27 AM, John Kuthe wrote:
> On Thu, 13 Feb 2014 09:09:22 -0500, Dave Smith
> > wrote:
>
>> On 2014-02-13 4:56 AM, Alan Holbrook wrote:
>>> Reading the thred John started on his curried chicken made me think about a
>>> time when I worked with an Indian woman who, from the samples I had, was
>>> quite an accomplished cook. She used to laugh her butt off whenever
>>> Americans started talking about curry. The two points she made were (1)
>>> curry means different things in each of the regions of India, and sometimes
>>> from cook to cook within a region, and (2) you don't find "curry powder" in
>>> India. Everyone makes their own by grinding their particular blend and
>>> quantity of spices.
>>>
>>> Myself, I can't remember years ago when I first started eating and then
>>> cooking curry ever using coconut milk. Now it's hard to find a curry
>>> recipe that doesn't require it.
>>>

>>
>> You Indian co-worker explained it. Curry is basically mixtures of spice.
>> Many North Americans and Europeans think of it as a particular spice...
>> curry powder. Some of the slightly more experienced think of it has
>> curry powder that comes in various heat levels. It also comes in the
>> form of bottled pastes. The commercial chili paste comes in different
>> varieties reflecting the different regions, but they also use different
>> types for different types of meats or fish.
>>
>> Good Indian cooks do not buy curry powder or paste. They buy the herbs
>> and spices and prepare their own. They oven start by gently roasted then
>> grinding the spices.

>
> There's also a plant/leaf called curry:
>


There are a number of very good dishes involving "curry leaves" but the
plant does not taste anything like what Westerners would call "curry".
"Hing" (Asafoetida) and Fenugreek might contribute to the characteristic
flavor.


--
Jim Silverton (Potomac, MD)

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On 2/13/2014 9:18 AM, notbob wrote:
> On 2014-02-13, Nancy Young > wrote:
>
>> And yet, every time I walk past a place selling curry, there's
>> that same smell that I just can't stand.

>
> I think you mean an Indian resto/store and the smell is probably asafoetida
> (from which the word fetid derives). Every sprmkt sell curry powder
> and you never smell it.


Heh, my sense of smell doesn't extend to sealed jars of spices.

Fetid isn't a bad description of the overwhelming odor
coming from places that sell curried foods. Obviously not
everyone finds it objectionable.

nancy

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"Curry" - as I know it - is any dish made with a (personal preference)
mixture of spices e.g. ginger, turmeric, garlic, coriander, cumin,
saffron, etc. - but always includes chilis - which are ground into powder
and/or made into a paste. This mixture is added to vegetable, chicken,
lamb/mutton and fish dishes. It is also used in beef, pork and shellfish
dishes (if religious beliefs allow).

--
Cheers
Chatty Cathy

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On Thu, 13 Feb 2014 09:44:31 -0500, Nancy Young
> wrote:

>On 2/13/2014 9:18 AM, notbob wrote:
>> On 2014-02-13, Nancy Young > wrote:
>>
>>> And yet, every time I walk past a place selling curry, there's
>>> that same smell that I just can't stand.

>>
>> I think you mean an Indian resto/store and the smell is probably asafoetida
>> (from which the word fetid derives). Every sprmkt sell curry powder
>> and you never smell it.

>
>Heh, my sense of smell doesn't extend to sealed jars of spices.
>
>Fetid isn't a bad description of the overwhelming odor
>coming from places that sell curried foods. Obviously not
>everyone finds it objectionable.
>
>nancy


I could never understand when people said they liked the smell of the
asphalt paving truck! YUCK!!!

John Kuthe...




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On Thursday, February 13, 2014 8:18:47 AM UTC-6, notbob wrote:
> On 2014-02-13, Nancy Young > wrote:
>
>
>
> > And yet, every time I walk past a place selling curry, there's

>
> > that same smell that I just can't stand.

>
>
>
> I think you mean an Indian resto/store and the smell is probably asafoetida
>
> (from which the word fetid derives).
>

I've never been able to figure out which spice was the stinker, but I
think you're probably correct. Gotta love that etymology too.
>
> nb


--B
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On Thu, 13 Feb 2014 09:41:38 -0500, James Silverton
> wrote:

>On 2/13/2014 9:27 AM, John Kuthe wrote:
>> On Thu, 13 Feb 2014 09:09:22 -0500, Dave Smith
>> > wrote:
>>
>>> On 2014-02-13 4:56 AM, Alan Holbrook wrote:
>>>> Reading the thred John started on his curried chicken made me think about a
>>>> time when I worked with an Indian woman who, from the samples I had, was
>>>> quite an accomplished cook. She used to laugh her butt off whenever
>>>> Americans started talking about curry. The two points she made were (1)
>>>> curry means different things in each of the regions of India, and sometimes
>>>> from cook to cook within a region, and (2) you don't find "curry powder" in
>>>> India. Everyone makes their own by grinding their particular blend and
>>>> quantity of spices.
>>>>
>>>> Myself, I can't remember years ago when I first started eating and then
>>>> cooking curry ever using coconut milk. Now it's hard to find a curry
>>>> recipe that doesn't require it.
>>>>
>>>
>>> You Indian co-worker explained it. Curry is basically mixtures of spice.
>>> Many North Americans and Europeans think of it as a particular spice...
>>> curry powder. Some of the slightly more experienced think of it has
>>> curry powder that comes in various heat levels. It also comes in the
>>> form of bottled pastes. The commercial chili paste comes in different
>>> varieties reflecting the different regions, but they also use different
>>> types for different types of meats or fish.
>>>
>>> Good Indian cooks do not buy curry powder or paste. They buy the herbs
>>> and spices and prepare their own. They oven start by gently roasted then
>>> grinding the spices.

>>
>> There's also a plant/leaf called curry:
>>

>
>There are a number of very good dishes involving "curry leaves" but the
>plant does not taste anything like what Westerners would call "curry".
>"Hing" (Asafoetida) and Fenugreek might contribute to the characteristic
>flavor.


I've never tasted it, just found it via Google.

John Kuthe...
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On 2014-02-13, Nancy Young > wrote:

> Fetid isn't a bad description of the overwhelming odor
> coming from places that sell curried foods. Obviously not
> everyone finds it objectionable.


heh heh.....

I've smelled it close up and personal. In a store in Berkeley, CA,
they'd jes gotten a new shipment in. Whew!! Despite no food being
cooked, the entire store reeked of it. The proprietor told as how he
had jes unpacked it and hadn't gotten around to moving it out back
(outside) where he usually kept it.

In the Patrick O'Brian novels (Master and Commander), Dr Maturin often
explains how seamen don't think they're getting a proper medication
unless it stinks enough, so he often incorporates asatoefida in the
make up of his "droughts" and "boluses" (meds) to assure the ignorant
sailors they are receiving a proper physic.

nb
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On Thu, 13 Feb 2014 16:51:53 +0200, ChattyCathy
> wrote:

>"Curry" - as I know it - is any dish made with a (personal preference)
>mixture of spices e.g. ginger, turmeric, garlic, coriander, cumin,
>saffron, etc. - but always includes chilis - which are ground into powder
>and/or made into a paste. This mixture is added to vegetable, chicken,
>lamb/mutton and fish dishes. It is also used in beef, pork and shellfish
>dishes (if religious beliefs allow).


I feel sorry for peiopkle who have rekligious delusuions which
preclude them from earting certain items, like shellfish or pork, etc.
I understand where the admonishmwent of such food items came from! It
came from a time when refrigeration was nonexistant!! DUH!!! And when
food production was much more apt to include parasites such as
trichinosis! (SP?)

John Kuthe...
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On Thu, 13 Feb 2014 09:16:33 -0600, John Kuthe wrote:

> On Thu, 13 Feb 2014 16:51:53 +0200, ChattyCathy
> > wrote:
>
>>"Curry" - as I know it - is any dish made with a (personal preference)
>>mixture of spices e.g. ginger, turmeric, garlic, coriander, cumin,
>>saffron, etc. - but always includes chilis - which are ground into
>>powder and/or made into a paste. This mixture is added to vegetable,
>>chicken, lamb/mutton and fish dishes. It is also used in beef, pork and
>>shellfish dishes (if religious beliefs allow).

>
> I feel sorry for peiopkle who have rekligious delusuions which preclude
> them from earting certain items, like shellfish or pork, etc. I
> understand where the admonishmwent of such food items came from! It came
> from a time when refrigeration was nonexistant!! DUH!!! And when food
> production was much more apt to include parasites such as trichinosis!
> (SP?)
>
> John Kuthe...


The way I look at it, every individual on this planet is entitled to their
religious beliefs and/or to like/dislike whatever foods they so wish.
Besides, for those people who don't eat pork, shellfish and beef (for
whatever reason) - more for me! FWIW, I abhor cabbage - but then there are
billions of people who love it - so they are welcome to my share.

--
Cheers
Chatty Cathy



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On 2/13/2014 10:12 AM, notbob wrote:
> On 2014-02-13, Nancy Young > wrote:
>
>> Fetid isn't a bad description of the overwhelming odor
>> coming from places that sell curried foods. Obviously not
>> everyone finds it objectionable.

>
> heh heh.....
>
> I've smelled it close up and personal. In a store in Berkeley, CA,
> they'd jes gotten a new shipment in. Whew!! Despite no food being
> cooked, the entire store reeked of it. The proprietor told as how he
> had jes unpacked it and hadn't gotten around to moving it out back
> (outside) where he usually kept it.
>
> In the Patrick O'Brian novels (Master and Commander), Dr Maturin often
> explains how seamen don't think they're getting a proper medication
> unless it stinks enough, so he often incorporates asatoefida in the
> make up of his "droughts" and "boluses" (meds) to assure the ignorant
> sailors they are receiving a proper physic.
>
> nb
>

In the days of yore some people wore small cloth bags of asafoetida
around their necks, believing it would ward of "diseases". I'm sure all
it warded off was the neighbors.

Jill
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On Thu, 13 Feb 2014 10:37:50 -0500, jmcquown wrote:

>
> In the days of yore some people wore small cloth bags of asafoetida around
> their necks, believing it would ward of "diseases". I'm sure all it
> warded off was the neighbors.


<snork> I have to agree with that!
--
Cheers
Chatty Cathy

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On Thu, 13 Feb 2014 17:30:15 +0200, ChattyCathy
> wrote:
....
>The way I look at it, every individual on this planet is entitled to their
>religious beliefs and/or to like/dislike whatever foods they so wish.

....

Personal preferences are just that, but that's all! If they correlate
with some objective good reasons/facts, all the better! If they
contradict some objective facts, then all the worse! The objective
facts are that pork, shellfish, etc. are often today not only safe to
eat but delicious and nutritious too!

John Kuthe...
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On 2014-02-13, jmcquown > wrote:

> I'm sure all it warded off was the neighbors.


Sounds like a potential niche market.

nb

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On 2/13/2014 10:40 AM, John Kuthe wrote:
> On Thu, 13 Feb 2014 17:30:15 +0200, ChattyCathy
> > wrote:
> ...
>> The way I look at it, every individual on this planet is entitled to their
>> religious beliefs and/or to like/dislike whatever foods they so wish.

> ...
>
> Personal preferences are just that, but that's all! If they correlate
> with some objective good reasons/facts, all the better! If they
> contradict some objective facts, then all the worse! The objective
> facts are that pork, shellfish, etc. are often today not only safe to
> eat but delicious and nutritious too!
>
> John Kuthe...
>

Not having been raised in a religious environment, I never did
understand certain "customs". I don't know how things stand now. For a
long time with Catholics it was always "fish on Friday". Any Friday.
What's so special about Friday? Allegedly Jesus died on a Friday.
What's that got to do with fish? Hmmmm.

http://www.npr.org/blogs/thesalt/201...fish-on-friday

"Technically, it's the flesh of warmblooded animals that's off limits —
an animal "that, in a sense, sacrificed its life for us, if you will,"
explains , an associate professor at Baylor University and author of Why
Do Catholics Eat Fish On Friday?

Fish are coldblooded, so they're considered fair game. "If you were
inclined to eat a reptile on Friday," Foley tells The Salt, "you could
do that, too."

Jewish people couldn't eat pork... except I think they're allowed to,
now, except perhaps on/during religious holidays.

Jill


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On 2/13/2014 10:39 AM, ChattyCathy wrote:
> On Thu, 13 Feb 2014 10:37:50 -0500, jmcquown wrote:
>
>>
>> In the days of yore some people wore small cloth bags of asafoetida around
>> their necks, believing it would ward of "diseases". I'm sure all it
>> warded off was the neighbors.

>
> <snork> I have to agree with that!
>

I might mention again that disgust is not just the reaction of English
speakers to "Hing". The Germans call it Teufelsdreck and the French
"Merde du Diable". I don't use it as a substitute for garlic or onion as
do highly observant Hindus but the disgusting flavor does seem to change
while cooking and common spice mixtures like Garam Masala often contain
Hing.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.
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On Thu, 13 Feb 2014 10:55:30 -0500, jmcquown >
wrote:
....
>
>Jewish people couldn't eat pork... except I think they're allowed to,
>now, except perhaps on/during religious holidays.
>
>Jill


People make up all kinds of food rules for themselves. That's what I'm
saying!! I know where the dietary rules of The Bible came from. They
came from people getting sick/dying from eating spoiled foods orf
foods contaminated with parasites, like pork used to be. But now that
we grow pigs in relatively sanitary conditions and pump them full of
antibiotics, etc. you can now eat pork rare even!! Safely. And we all
now know shellfish spols faster than most anything else!

Too bad we all don't also know where is no omniscient, omnipotent,
omniscient being much like us! HA!! What a bullshit story! Saint
George knew it:

http://www.youtube.com/watch?v=8Po_AhPg1Oc

John Kuthe...
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On 2/13/2014 8:34 AM, Bryan-TGWWW wrote:

>>
>>> on "What is curry?"

>>
>>
>>
>> Whatever it is .... I Don't Like It!!! So there
>>

> I can't even stand the smell.
>
> --B
>


I used to feel that way too, but there are some that are OK. I've not
dissected all the ingredients, but there is at least one that I don't
like. Probably the one that you also so not like. Many have clove and
this is not something I care for either.

I've used Penzey's Tandoori seasoning and it is OK.

If you take the definition to mean it is a mix of spices, there are
plenty that are OK by me. I don't like hot though. I won't touch
Vindaloo at all.
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On Wednesday, February 12, 2014 11:56:51 PM UTC-10, Alan Holbrook wrote:
> Reading the thred John started on his curried chicken made me think about a
>
> time when I worked with an Indian woman who, from the samples I had, was
>
> quite an accomplished cook. She used to laugh her butt off whenever
>
> Americans started talking about curry. The two points she made were (1)
>
> curry means different things in each of the regions of India, and sometimes
>
> from cook to cook within a region, and (2) you don't find "curry powder" in
>
> India. Everyone makes their own by grinding their particular blend and
>
> quantity of spices.
>
>
>
> Myself, I can't remember years ago when I first started eating and then
>
> cooking curry ever using coconut milk. Now it's hard to find a curry
>
> recipe that doesn't require it.
>


Hawaiian curry stew and Japanese curry will not have coconut milk in it. Oddly enough the major spice flavor of curry is the same as chili - cumin with the addition of bay leaf. That's just the opinion of my awesome taste buds.

>
>
> So we did a pretty good job thrashing "what is chili" to death, let's start
>
> on "What is curry?"


It's probably easier to say what curry is not. :-)
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On Thursday, February 13, 2014 1:56:51 AM UTC-8, Alan Holbrook wrote:

> Reading the thred John started on his curried chicken made me think about a
> time when I worked with an Indian woman who, from the samples I had, was
> quite an accomplished cook. She used to laugh her butt off whenever
> Americans started talking about curry. The two points she made were (1)
> curry means different things in each of the regions of India, and sometimes
> from cook to cook within a region, and (2) you don't find "curry powder" in
> India. Everyone makes their own by grinding their particular blend and
> quantity of spices.


Right, you don't find "curry powder" in India -- you find "garam masala."

https://www.ishopindian.com/nirav-brand-c-85.html

But, in fact, you would use a different mixture of spices for a fish curry, a
chicken curry, a lamb curry, a brinjal curry, etc. I like a lot of cumin with
lamb, for example.

>
> Myself, I can't remember years ago when I first started eating and then
> cooking curry ever using coconut milk. Now it's hard to find a curry
> recipe that doesn't require it.


Southeast Asian curries use coconut milk. Indian curries use yogurt, stock,
or water.

> So we did a pretty good job thrashing "what is chili" to death, let's start
> on "What is curry?"


Curries contain one or more of the following: cumin, cardamom, coriander, chilies (fresh or dried, whole or part), garlic, ginger, fenugreek, turmeric,
and saffron. Some Indians cannot use onions or garlic, because they promote lust, so they use hing (asafoetida).


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John Kuthe > wrote in
:

> People make up all kinds of food rules for themselves. That's
> what I'm saying!! I know where the dietary rules of The Bible
> came from. They came from people getting sick/dying from
> eating spoiled foods orf foods contaminated with parasites,
> like pork used to be.


Marvin Harris (http://en.wikipedia.org/wiki/Marvin_Harris) had a
somewhat controversial but also somewhat reasonable explanation
for the banning of pork. Pigs in nature eat protein foods like
nuts. So they are competing with Man for food. If we raise
pigs, we have to give them food we could eat which reduces the
food supply, especially in desert areas.

The disease explanation was first proposed as an explanation by
Moses Maimonides (Musa ibn Maymun, aka RaMBaM) in the 10th
century. The only problem with the disease explanation is that
pork can transmit trichinosis which is annoying but the two herd
animals preferred (bovines and ovines) both are susceptible to
contracting anthrax which is deadly not only to the animal but
also to people who eat the animal. Somehow there is no provision
for not eating THESE creatures. Makes no sense if one assumes
the cause is disease related.

The proscription against wild birds and shellfish was based on a
question of energy spent and energy received. The energy spent
to hunt wild birds and shellfish (where they are not raised in
captivity, obviously) is greater than the energy the body will
receive from eating them so it's bad economics.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

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On Thursday, February 13, 2014 10:16:33 AM UTC-5, John Kuthe wrote:
> On Thu, 13 Feb 2014 16:51:53 +0200, ChattyCathy
>
> > wrote:
>
>
>
> >"Curry" - as I know it - is any dish made with a (personal preference)

>
> >mixture of spices e.g. ginger, turmeric, garlic, coriander, cumin,

>
> >saffron, etc. - but always includes chilis - which are ground into powder

>
> >and/or made into a paste. This mixture is added to vegetable, chicken,

>
> >lamb/mutton and fish dishes. It is also used in beef, pork and shellfish

>
> >dishes (if religious beliefs allow).

>
>
>
> I feel sorry for peiopkle who have rekligious delusuions which
>
> preclude them from earting certain items, like shellfish or pork, etc.
>
> I understand where the admonishmwent of such food items came from! It
>
> came from a time when refrigeration was nonexistant!! DUH!!! And when
>
> food production was much more apt to include parasites such as
>
> trichinosis! (SP?)
>
>
>
> John Kuthe...


There is little Trich in Canada anymore. Certain people have allergies to shellfish as do I. I get very tired, my eyes get bloodshot, my skin itches after eating too many shrimp. Also, tuna, if eaten on a full stomach will close up my throat somewhat. I think that health reasons were the reasons that certain foods in certain religions were looked at with disdain. I remember as a kid, when I worked at a local steakhouse, when I was given the duty to peel shrimp, my skin would itch like nuts.
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On Thursday, February 13, 2014 11:16:39 AM UTC-5, John Kuthe wrote:
> On Thu, 13 Feb 2014 10:55:30 -0500, jmcquown >
>
> wrote:
>
> ...
>
> >

>
> >Jewish people couldn't eat pork... except I think they're allowed to,

>
> >now, except perhaps on/during religious holidays.

>
> >

>
> >Jill

>
>
>
> People make up all kinds of food rules for themselves. That's what I'm
>
> saying!! I know where the dietary rules of The Bible came from. They
>
> came from people getting sick/dying from eating spoiled foods orf
>
> foods contaminated with parasites, like pork used to be. But now that
>
> we grow pigs in relatively sanitary conditions and pump them full of
>
> antibiotics, etc. you can now eat pork rare even!! Safely. And we all
>
> now know shellfish spols faster than most anything else!
>
>
>
> Too bad we all don't also know where is no omniscient, omnipotent,
>
> omniscient being much like us! HA!! What a bullshit story! Saint
>
> George knew it:
>
>
>
> http://www.youtube.com/watch?v=8Po_AhPg1Oc
>
>
>
> John Kuthe...


I was told by a pro cook(chef if you must) that pork was to be cooked medium rare. And this was back in 1976. I do like pork tenderloin medium rare, but most other cuts of pork, I prefer medium well to well done.
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On Thursday, February 13, 2014 7:56:51 PM UTC+10, Alan Holbrook wrote:
> Reading the thred John started on his curried chicken made me think about a
> time when I worked with an Indian woman who, from the samples I had, was
> quite an accomplished cook. She used to laugh her butt off whenever
> Americans started talking about curry. The two points she made were (1)
> curry means different things in each of the regions of India, and sometimes
> from cook to cook within a region,


And then it means different things for the people who cook traditional local curries outside India. They're mostly, if not all, descendants of Indian curries, but they've mutated over the centuries. Spread by Indian trade through SE Asia and around the Indian Ocean, colonialism and emigration. Burmese curries, Cambodian curries, Thai curries, Malay-Indonesian curries, South African curries, Caribbean curries, English curries (Hannah Glasse style), Japanese curries, and more.

With this range, the "spicy sauce" definition makes sense - what else do they all have in common? But such an inclusive definition then includes a whole bunch of dishes that are not usually considered curries, from mole to Hunan "beef boiled in water".

Made curry last night for dinner. Cashews, curry leaves, ginger, cumin, coriander, cloves, cinnamon, cardamom, turmeric, mild Kashmiri chilli powder, onion, pork, tomato paste. Also cooked some okra: okra fried with ginger and sambal oelek, then coriander and a dash of dark malt vinegar. That's spiced, but I wouldn't call it curry.
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On Thu, 13 Feb 2014 12:03:02 -0800 (PST), Timo
> wrote:

>On Thursday, February 13, 2014 7:56:51 PM UTC+10, Alan Holbrook wrote:
>> Reading the thred John started on his curried chicken made me think about a
>> time when I worked with an Indian woman who, from the samples I had, was
>> quite an accomplished cook. She used to laugh her butt off whenever
>> Americans started talking about curry. The two points she made were (1)
>> curry means different things in each of the regions of India, and sometimes
>> from cook to cook within a region,

>
>And then it means different things for the people who cook traditional local curries outside India. They're mostly, if not all, descendants of Indian curries, but they've mutated over the centuries. Spread by Indian trade through SE Asia and around the Indian Ocean, colonialism and emigration. Burmese curries, Cambodian curries, Thai curries, Malay-Indonesian curries, South African curries, Caribbean curries, English curries (Hannah Glasse style), Japanese curries, and more.
>
>With this range, the "spicy sauce" definition makes sense - what else do they all have in common? But such an inclusive definition then includes a whole bunch of dishes that are not usually considered curries, from mole to Hunan "beef boiled in water".
>
>Made curry last night for dinner. Cashews, curry leaves, ginger, cumin, coriander, cloves, cinnamon, cardamom, turmeric, mild Kashmiri chilli powder, onion, pork, tomato paste. Also cooked some okra: okra fried with ginger and sambal oelek, then coriander and a dash of dark malt vinegar. That's spiced, but I wouldn't call it curry.


To me it's curried if it has curry powder in it! I need to get myself
some of that Century Momo Masala, that was good stuff! I wish I could
find it locally!

John Kuthe...
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