On Thu, 21 Apr 2016 00:06:03 -0500, jinx the minx
> wrote:

> sf > wrote:
> > On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:
> >
> >> sf wrote in rec.food.cooking:
> >>
> >>> On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
> >>>
> >>>> notbob wrote in rec.food.cooking:
> >>>>
> >>>>> On 2016-04-19, Alan Holbrook > wrote:
> >>>>>
> >>>>>> "cshenk" > wrote in
> >>>>>> news:UbOdnQS79tex-ojKnZ2dnUU7-
> >>>>>
> >>>>>>> 2 TB curry powder
> >>>>>
> >>>>> WTF is "curry powder"?
> >>>>
> >>>> In this case, normally rogan josh.
> >>>
> >>> Your reply makes no sense.
> >>
> >> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
> >> there is a huge variation. One person seems partial to Garam Marsala
> >> (not a true curry in my books but is in others).
> >
> > Garam Masala is just a component in some curries and Rogan Josh is the
> > name of a finished dish not a powdered blend.
> >
>
> Actually, Penzey's does make a rogan josh spice blend. I can't vouch for
> its flavor or authenticity as I've never tried it.

They probably sell a dried harissa too, which doesn't make either one
legitimate. They are just some dried spice blend that vaguely
resembles what the name of whatever it is when hydrated.

--

sf

On Wed, 20 Apr 2016 21:52:03 -0700, sf > wrote:

>On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:
>
>> sf wrote in rec.food.cooking:
>>
>> > On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
>> >
>> > > notbob wrote in rec.food.cooking:
>> > >
>> > > > On 2016-04-19, Alan Holbrook > wrote:
>> > > >
>> > > > > "cshenk" > wrote in
>> > > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
>> > > >
>> > > > >> 2 TB curry powder
>> > > >
>> > > > WTF is "curry powder"?
>> > >
>> > > In this case, normally rogan josh.
>> >
>> > Your reply makes no sense.
>>
>> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
>> there is a huge variation. One person seems partial to Garam Marsala
>> (not a true curry in my books but is in others).

At best it could be curry spices already blended for Rogan Josh, but
it can't be Rogan Josh.

On Thursday, April 21, 2016 at 6:27:29 AM UTC-4, wrote:
> On Wed, 20 Apr 2016 21:52:03 -0700, sf > wrote:
>
> >On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:
> >
> >> sf wrote in rec.food.cooking:
> >>
> >> > On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
> >> >
> >> > > notbob wrote in rec.food.cooking:
> >> > >
> >> > > > On 2016-04-19, Alan Holbrook > wrote:
> >> > > >
> >> > > > > "cshenk" > wrote in
> >> > > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
> >> > > >
> >> > > > >> 2 TB curry powder
> >> > > >
> >> > > > WTF is "curry powder"?
> >> > >
> >> > > In this case, normally rogan josh.
> >> >
> >> > Your reply makes no sense.
> >>
> >> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
> >> there is a huge variation. One person seems partial to Garam Marsala
> >> (not a true curry in my books but is in others).
>
> At best it could be curry spices already blended for Rogan Josh, but
> it can't be Rogan Josh.

Fair enough, strictly speaking. Although if I were looking at a bunch
of jars in the cupboard and my husband said, "Please hand me the rogan
josh," I'd hand him the jar of curry spices already blended for Rogan
Josh.

Cindy Hamilton

sf wrote:
>
> I am working on my first batch of Italian American "Sunday Gravy" and
> plan to serve it on a bed of polenta too. Now I'm wondering if the
> leftover sauce will be fine to use for another round of pizzaiola?

I saw your pic in alt.binaries.food. Nicely done!
Does that taste as good as it looks and sounds?
I looked up a few recipes.

The name "Sunday Gravy" doesn't give it justice, imo.
Sounds like some cheap glop that "gramma" threw together
but it's obviously much better than that.

I probably wouldn't have served it over polenta though.
I'm sure you know this joke:
Q: What's the difference between polenta and grits?
A: About $20 (at a restaurant)
Alt answer: Italian vs Southern USA meal

As far as leftovers:
- You actually had leftovers?
- freeze to recreate the meal another day
- serve over fresh ramen noodles and make Dsi1 happy
- put a bit on a fresh bun and serve as a sloppy joe

On Thu, 21 Apr 2016 03:48:01 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, April 21, 2016 at 6:27:29 AM UTC-4, wrote:
> > On Wed, 20 Apr 2016 21:52:03 -0700, sf > wrote:
> >
> > >On Wed, 20 Apr 2016 18:34:16 -0500, "cshenk" > wrote:
> > >
> > >> sf wrote in rec.food.cooking:
> > >>
> > >> > On Wed, 20 Apr 2016 18:04:12 -0500, "cshenk" > wrote:
> > >> >
> > >> > > notbob wrote in rec.food.cooking:
> > >> > >
> > >> > > > On 2016-04-19, Alan Holbrook > wrote:
> > >> > > >
> > >> > > > > "cshenk" > wrote in
> > >> > > > > news:UbOdnQS79tex-ojKnZ2dnUU7-
> > >> > > >
> > >> > > > >> 2 TB curry powder
> > >> > > >
> > >> > > > WTF is "curry powder"?
> > >> > >
> > >> > > In this case, normally rogan josh.
> > >> >
> > >> > Your reply makes no sense.
> > >>
> > >> Rogan Josh is is one of several hundred curry blends. Termed 'curry'
> > >> there is a huge variation. One person seems partial to Garam Marsala
> > >> (not a true curry in my books but is in others).
> >
> > At best it could be curry spices already blended for Rogan Josh, but
> > it can't be Rogan Josh.
>
> Fair enough, strictly speaking. Although if I were looking at a bunch
> of jars in the cupboard and my husband said, "Please hand me the rogan
> josh," I'd hand him the jar of curry spices already blended for Rogan
> Josh.
>
I don't shop at Penzies, so the only Rogan Josh I've ever seen was a
simmer sauce.

--

sf

On 2016-04-20, cshenk > wrote:

> (not a true curry in my books but is in others).

Rogan Josh "uses" a garam masala of "cloves, cardamom, fennel, red or
black chilies, cumin, turmeric and nutmeg,":

https://en.wikipedia.org/wiki/Garam_masala

A masala is a "mix of spices". A curry is a style of cooking,
typically foods cooked in a sauce. Damn difficult to make a curry
without a mix of spices. Duh.

Curry is jes an Indian term meaning "sauce". As I stated, b4, even a
Nawlin's etouffee is no different than a curry. It's meat cooked in a
sauce, the basic definition of a curry. A Creole spice mix is
definitely a "garam masala", a mix of hot (garam=heat) spices.

The terms have been changed to protect the painfully stupid.

nb

On Thu, 21 Apr 2016 08:18:13 -0400, Gary > wrote:

> sf wrote:
> >
> > I am working on my first batch of Italian American "Sunday Gravy" and
> > plan to serve it on a bed of polenta too. Now I'm wondering if the
> > leftover sauce will be fine to use for another round of pizzaiola?
>
> I saw your pic in alt.binaries.food. Nicely done!
> Does that taste as good as it looks and sounds?
> I looked up a few recipes.
>
Thanks, it was very tasty I wasn't sure about what I was doing, so it
cooked on the stovetop this time. I will definitely use the slow
cooker next time, which will automatically reduce the finished volume
and limit the amount of leftovers.

> The name "Sunday Gravy" doesn't give it justice, imo.
> Sounds like some cheap glop that "gramma" threw together
> but it's obviously much better than that.
>
I don't know how it came around, just that it's an Italian American
thing. Some of the recipes use neck bones, which is probably getting
back to the roots of the meal.

> I probably wouldn't have served it over polenta though.
> I'm sure you know this joke:
> Q: What's the difference between polenta and grits?
> A: About $20 (at a restaurant)

It's a Mario Batali joke that I've repeated here. Funny and true, if
you're comparing a NYC restaurant meal to home cooking.

> Alt answer: Italian vs Southern USA meal
>
> As far as leftovers:
> - You actually had leftovers?

Oh, god - yes. I ended up with an easy 6 servings. Definitely a good
meal to serve the family. I already knew how the pork was going to
turn out, but the sausages surprised me in a good way. I've never
cooked them that length of time in their skins.

> - freeze to recreate the meal another day

No room in the freezer for that. Just a crammed refrigerator freezer.
I'm not concerned about the solids anyway, hubby will polish them off
in a couple of days. I was just asking for suggestions (hopefully
something new) about what to do with the sauce.

> - serve over fresh ramen noodles and make Dsi1 happy
> - put a bit on a fresh bun and serve as a sloppy joe

1. I'm obsessing on pizzaiola. That's definitely on the to-do list.
2. There's a bean soup that has Italian sausage, greens (spinach,
chard or baby kale) and pasta in it.
3. I've been thinking lately about making rolled lasagna.

--

sf