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WTF is "curry powder"?
On 4/19/2016 1:01 PM, Bruce wrote:
> On 4/19/2016 4:56 PM, dsi1 wrote: >> On 4/19/2016 12:51 PM, John Kuthe wrote: >>> On Tuesday, April 19, 2016 at 5:14:11 PM UTC-5, Roy wrote: >>>> On Tuesday, April 19, 2016 at 2:47:03 PM UTC-6, Jeßus wrote: >>>>> On 4/19/2016 1:56 PM, Bruce wrote: >>>>>> On Tue, 19 Apr 2016 10:56:45 -0700 (PDT), John Kuthe >>>>>> > wrote: >>>>>> >>>>>>> On Tuesday, April 19, 2016 at 11:47:08 AM UTC-5, Bruce wrote: >>>>>>>> On 4/19/2016 10:08 AM, John Kuthe wrote: >>>>>>>>> I have another masala blend which was one of my faves my Nepali >>>>>>>>> girlfriend introduced me to,it's hash based, yowie... >>>>>>>> >>>>>>>> >>>>>>>> WTF?!? >>>>>>> >>>>>>> Another *******ization of my post. Stupid people here think they >>>>>>> are SO clever!! ROFL!!!! >>>>>> >>>>>> That was the troll under my name. >>>>>> >>>>> >>>>> The what?!?!? >>>>> >>>>> Mate, you're barmy. >>>> >>>> That troll should be spanked for posting under any name but its >>>> own...it loves to play mischief. >>>> ==== >>> >>> That's why Usenet is so NOT secure!!! Lots of shenanigans allowed!! :-( >>> >>> And SOCK PUPPETS SUCK!! You can't post under your own real name, I >>> have NO respect for you at all! >>> >>> John Kuthe... >>> >> >> After X amount of years on Usenet, you still haven't figured out how it >> works? What's up with that? > > > One has to feel some compassion for the poor lad, some very basic things > just seem to baffle him yet... > > I think you've got a very good point. Kinder and gentler is good stuff. |
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WTF is "curry powder"?
On Tue, 19 Apr 2016 15:51:20 -0700 (PDT), John Kuthe
> wrote: >That's why Usenet is so NOT secure!!! Lots of shenanigans allowed!! :-( Don't like it? Then **** off. >And SOCK PUPPETS SUCK!! You can't post under your own real name, I have NO respect for you at all! Well, you can go and **** yourself, John. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 4/19/2016 5:12 PM, dsi1 wrote:
> On 4/19/2016 1:01 PM, Bruce wrote: >> On 4/19/2016 4:56 PM, dsi1 wrote: >>> On 4/19/2016 12:51 PM, John Kuthe wrote: >>>> On Tuesday, April 19, 2016 at 5:14:11 PM UTC-5, Roy wrote: >>>>> On Tuesday, April 19, 2016 at 2:47:03 PM UTC-6, Jeßus wrote: >>>>>> On 4/19/2016 1:56 PM, Bruce wrote: >>>>>>> On Tue, 19 Apr 2016 10:56:45 -0700 (PDT), John Kuthe >>>>>>> > wrote: >>>>>>> >>>>>>>> On Tuesday, April 19, 2016 at 11:47:08 AM UTC-5, Bruce wrote: >>>>>>>>> On 4/19/2016 10:08 AM, John Kuthe wrote: >>>>>>>>>> I have another masala blend which was one of my faves my Nepali >>>>>>>>>> girlfriend introduced me to,it's hash based, yowie... >>>>>>>>> >>>>>>>>> >>>>>>>>> WTF?!? >>>>>>>> >>>>>>>> Another *******ization of my post. Stupid people here think they >>>>>>>> are SO clever!! ROFL!!!! >>>>>>> >>>>>>> That was the troll under my name. >>>>>>> >>>>>> >>>>>> The what?!?!? >>>>>> >>>>>> Mate, you're barmy. >>>>> >>>>> That troll should be spanked for posting under any name but its >>>>> own...it loves to play mischief. >>>>> ==== >>>> >>>> That's why Usenet is so NOT secure!!! Lots of shenanigans allowed!! :-( >>>> >>>> And SOCK PUPPETS SUCK!! You can't post under your own real name, I >>>> have NO respect for you at all! >>>> >>>> John Kuthe... >>>> >>> >>> After X amount of years on Usenet, you still haven't figured out how it >>> works? What's up with that? >> >> >> One has to feel some compassion for the poor lad, some very basic things >> just seem to baffle him yet... >> >> > > I think you've got a very good point. Kinder and gentler is good stuff. Hard to hold to though, so very hard. |
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WTF is "curry powder"?
On 4/19/2016 6:51 PM, John Kuthe wrote:
> > You can't post under your own real name, I have NO respect for you at all! > > John Kuthe... > I am now disrespected. My real name is Nicodemus Kolesnikov from Leningrad. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 2016-04-19 22:48:13 +0000, Ed Pawlowski said:
> On 4/19/2016 3:20 PM, gtr wrote: >> On 2016-04-19 18:50:58 +0000, Ed Pawlowski said: >> >>> At a restaurant I still avoide anything that suggests it is "curry" >>> but at home we will mix our own blend, much like yours. >> >> Even in Indian restaurants? >> > > That is why I don't eat at Indian restaurants. Nor do I like a lot of > heat. I'm just a sweet Polish boy that grew up on kielbasa and > pierogies, not hot peppers. I don't care for hot curries, regardless of whether it's Indian or Thai, but I love most of the rest of the Indian menu. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 2016-04-19 23:35:11 +0000, Jeßus said:
> On Tue, 19 Apr 2016 15:51:20 -0700 (PDT), John Kuthe > > wrote: > >> That's why Usenet is so NOT secure!!! Lots of shenanigans allowed!! :-( > > Don't like it? Then **** off. > >> And SOCK PUPPETS SUCK!! You can't post under your own real name, I have >> NO respect for you at all! > > Well, you can go and **** yourself, John. Well at least their were a few posts that intersected curry. What more can you ask for? Nothing. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
"Gary" wrote in message ...
notbob wrote: > > I thought this was a newsgroup fer cooking. Using "curry powder" is > barely one step above nuking a frozen entree. I mean, c'mon, > pre-ground/mixed curry pwdr? I didn't know they even still sold that > abomination. This is rec.food.cooking not rec.food.gourmet-chefs. ====== Typical, it is to laugh at. Cheri |
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WTF is "curry powder"?
On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote:
>I don't care for hot curries, regardless of whether it's Indian or >Thai, but I love most of the rest of the Indian menu. Agree on hot curries, I like them mild. We had leftover curried chicken last night... just enough curry flavour without too much heat. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 4/19/2016 5:35 PM, Je�us wrote:
> On Tue, 19 Apr 2016 15:51:20 -0700 (PDT), John Kuthe > > wrote: > >> That's why Usenet is so NOT secure!!! Lots of shenanigans allowed!! :-( > > Don't like it? Then **** off. > >> And SOCK PUPPETS SUCK!! You can't post under your own real name, I have NO respect for you at all! > > Well, you can go and **** yourself, John. > Now that's a bit harsh, don't you think? |
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WTF is "curry powder"?
On 4/19/2016 6:04 PM, Ed Pawlowski wrote:
> On 4/19/2016 6:51 PM, John Kuthe wrote: > >> >> You can't post under your own real name, I have NO respect for you at >> all! >> >> John Kuthe... >> > > I am now disrespected. My real name is Nicodemus Kolesnikov from > Leningrad. Do you drive a Lada? |
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WTF is "curry powder"?
On 4/19/2016 8:41 PM, onglet wrote:
> On 4/19/2016 6:04 PM, Ed Pawlowski wrote: >> On 4/19/2016 6:51 PM, John Kuthe wrote: >> >>> >>> You can't post under your own real name, I have NO respect for you at >>> all! >>> >>> John Kuthe... >>> >> >> I am now disrespected. My real name is Nicodemus Kolesnikov from >> Leningrad. > > Do you drive a Lada? Yes, on the farm, but weekends I'm an Uber Lada driver. I take the lady strippers to the bar. They are very popular strippers, loyal members of the Communist Party for 60 years. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 2016-04-19 8:12 PM, Je�us wrote:
> On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote: > > >> I don't care for hot curries, regardless of whether it's Indian or >> Thai, but I love most of the rest of the Indian menu. > > Agree on hot curries, I like them mild. We had leftover curried > chicken last night... just enough curry flavour without too much heat. > I usually prefer them to be medium. We used to frequent a Thai restaurant that used to be really good and reliable. Over the last few years they became hit and miss. It became heat roulette. We would order different dishes with different heat levels. Dishes we had ordered hot were mild and those we ordered mild were hot. We tried a new Thai place and I ordered mine medium. When the dish came it was perfect for me. My son pointed out that "medium" was 2 on a scale of 5. I think 3 would have been a little hot for me, and I like hot. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 4/19/2016 7:20 PM, Ed Pawlowski wrote:
> On 4/19/2016 8:41 PM, onglet wrote: >> On 4/19/2016 6:04 PM, Ed Pawlowski wrote: >>> On 4/19/2016 6:51 PM, John Kuthe wrote: >>> >>>> >>>> You can't post under your own real name, I have NO respect for you at >>>> all! >>>> >>>> John Kuthe... >>>> >>> >>> I am now disrespected. My real name is Nicodemus Kolesnikov from >>> Leningrad. >> >> Do you drive a Lada? > > Yes, on the farm, but weekends I'm an Uber Lada driver. I take the lady > strippers to the bar. They are very popular strippers, loyal members of > the Communist Party for 60 years. I have the oddest feeling that Bocci Ball and Werthers candies may be involved... |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On Tuesday, April 19, 2016 at 7:04:49 PM UTC-5, Ed Pawlowski wrote:
> On 4/19/2016 6:51 PM, John Kuthe wrote: > > > > > You can't post under your own real name, I have NO respect for you at all! > > > > John Kuthe... > > > > I am now disrespected. My real name is Nicodemus Kolesnikov from Leningrad. ROFL! :-) John Kuthe... |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On Tue, 19 Apr 2016 17:08:16 -0700, "Cheri" >
wrote: >> I thought this was a newsgroup fer cooking. Using "curry powder" is >> barely one step above nuking a frozen entree. I mean, c'mon, >> pre-ground/mixed curry pwdr? I didn't know they even still sold that >> abomination. >This is rec.food.cooking not rec.food.gourmet-chefs. You are being too kind. I would have said "rec.food.posh-nosh is that way down the hall. Please don't let the door hit you in the ass as you leave." -- Bob The joint that time is out of www.kanyak.com |
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WTF is "curry powder"?
On Tue, 19 Apr 2016 21:22:37 -0400, Dave Smith
> wrote: >On 2016-04-19 8:12 PM, Je?us wrote: >> On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote: >>> I don't care for hot curries, regardless of whether it's Indian or >>> Thai, but I love most of the rest of the Indian menu. >> >> Agree on hot curries, I like them mild. We had leftover curried >> chicken last night... just enough curry flavour without too much heat. > >I usually prefer them to be medium. We used to frequent a Thai >restaurant that used to be really good and reliable. Over the last few >years they became hit and miss. It became heat roulette. We would order >different dishes with different heat levels. Dishes we had ordered hot >were mild and those we ordered mild were hot. Which is why I tend to avoid buying meals with heat - you usually never know how strong or weak it will be. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 2016-04-20 4:34 PM, Je�us wrote:
> On Tue, 19 Apr 2016 21:22:37 -0400, Dave Smith > > wrote: > >> On 2016-04-19 8:12 PM, Je?us wrote: >>> On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote: >>>> I don't care for hot curries, regardless of whether it's Indian or >>>> Thai, but I love most of the rest of the Indian menu. >>> >>> Agree on hot curries, I like them mild. We had leftover curried >>> chicken last night... just enough curry flavour without too much heat. >> >> I usually prefer them to be medium. We used to frequent a Thai >> restaurant that used to be really good and reliable. Over the last few >> years they became hit and miss. It became heat roulette. We would order >> different dishes with different heat levels. Dishes we had ordered hot >> were mild and those we ordered mild were hot. > > Which is why I tend to avoid buying meals with heat - you usually > never know how strong or weak it will be. I can handle it pretty hot, though I prefer it not to be extreme. I am willing to risk it for Thai food because the flavours tend to be really interesting. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
On Wed, 20 Apr 2016 17:29:06 -0400, Dave Smith
> wrote: >On 2016-04-20 4:34 PM, Je?us wrote: >> On Tue, 19 Apr 2016 21:22:37 -0400, Dave Smith >> > wrote: >> >>> On 2016-04-19 8:12 PM, Je?us wrote: >>>> On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote: >>>>> I don't care for hot curries, regardless of whether it's Indian or >>>>> Thai, but I love most of the rest of the Indian menu. >>>> >>>> Agree on hot curries, I like them mild. We had leftover curried >>>> chicken last night... just enough curry flavour without too much heat. >>> >>> I usually prefer them to be medium. We used to frequent a Thai >>> restaurant that used to be really good and reliable. Over the last few >>> years they became hit and miss. It became heat roulette. We would order >>> different dishes with different heat levels. Dishes we had ordered hot >>> were mild and those we ordered mild were hot. >> >> Which is why I tend to avoid buying meals with heat - you usually >> never know how strong or weak it will be. > >I can handle it pretty hot, though I prefer it not to be extreme. I am >willing to risk it for Thai food because the flavours tend to be really >interesting. I tend to prefer Thai and Indonesian over other Asian cuisine. If it has coconut milk or cream, I'm probably going to like it (as long as it isn't too hot). That said, I don't eat Asian food very often. |
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Posted to rec.food.cooking
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WTF is "curry powder"?
notbob wrote in rec.food.cooking:
> > I thought this was a newsgroup fer cooking. Using "curry powder" is > barely one step above nuking a frozen entree. I mean, c'mon, > pre-ground/mixed curry pwdr? I didn't know they even still sold that > abomination. > > At least aim fer something called garam masala. You can buy it in > single containers, much like "curry powder". Better yet, make yer > own. Here's one recipe: > > RAS EL HANOUT spice mix > > 2 teaspoons ground ginger > 2 teaspoons ground cardamon > 2 teaspoons ground mace > 1 teaspoon cinnamon > 1 teaspoon ground allspice > 1 teaspoon ground coriander seeds > 1 teaspoon ground nutmeg > 1 teaspoon turmeric > 1/2 teaspoon ground black pepper > 1/2 teaspoon ground white pepper > 1/2 teaspoon ground cayenne pepper > 1/2 teaspoon ground anise seeds > 1/4 teaspoon ground cloves > > This is my basic spice mix fer a Moroccan tagine, but make no mistake, > a Moroccan tagine IS a true curry. If you wanna get technical, an > Étouffée is a curry. Jes different spices. > > C'mon ppl! How hard can it be to mix some spices. Even pre-ground > spices mixed together to create a garam masala has gotta be better > than McCormick's "curry powder". I gar-own-tee!  > > I'm not even gonna address the fact someone put that garbage on lamb. > Hell, I can't even afford lamb. But!.... I can afford whole spices. > Usually less than $1/oz and I grind it up ina used whirly-blade coffee > grinder. I keep one dish's worth in the cupboard. > > BTW, a classic lamb curry is called a Rogan Josh. Lotta recipes, > online. They use garam masala, not "curry powder"! (that's the very > last time I type that 'orible phrase). > > nb Curry is a generic name for many blends. I use rogan josh for lamb most of the time. I use the yellow for rices (Jamacian? Sp) and vegetables. I use Garam Masala for other things or blend my own. Your point is???? Carol -- |
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WTF is "curry powder"?
On 4/20/2016 3:57 PM, Je�us wrote:
> I don't eat Asians very often. Bigot much, twinky? |
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WTF is "curry powder"?
I put pickled jalapenos on pizza but hot salsa is too hot for me.
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WTF is "curry powder"?
On Thu, 21 Apr 2016 07:57:11 +1000, Jeßus > wrote:
>On Wed, 20 Apr 2016 17:29:06 -0400, Dave Smith > wrote: > >>On 2016-04-20 4:34 PM, Je?us wrote: >>> On Tue, 19 Apr 2016 21:22:37 -0400, Dave Smith >>> > wrote: >>> >>>> On 2016-04-19 8:12 PM, Je?us wrote: >>>>> On Tue, 19 Apr 2016 17:05:56 -0700, gtr > wrote: >>>>>> I don't care for hot curries, regardless of whether it's Indian or >>>>>> Thai, but I love most of the rest of the Indian menu. >>>>> >>>>> Agree on hot curries, I like them mild. We had leftover curried >>>>> chicken last night... just enough curry flavour without too much heat. >>>> >>>> I usually prefer them to be medium. We used to frequent a Thai >>>> restaurant that used to be really good and reliable. Over the last few >>>> years they became hit and miss. It became heat roulette. We would order >>>> different dishes with different heat levels. Dishes we had ordered hot >>>> were mild and those we ordered mild were hot. >>> >>> Which is why I tend to avoid buying meals with heat - you usually >>> never know how strong or weak it will be. >> >>I can handle it pretty hot, though I prefer it not to be extreme. I am >>willing to risk it for Thai food because the flavours tend to be really >>interesting. > >I tend to prefer Thai and Indonesian over other Asian cuisine. If it >has coconut milk or cream, I'm probably going to like it (as long as >it isn't too hot). That said, I don't eat Asian food very often. I'm a Cantonese person. |
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WTF is "curry powder"?
On Wed, 20 Apr 2016 17:27:36 -0500, "cshenk" > wrote:
>notbob wrote in rec.food.cooking: > >> >> I thought this was a newsgroup fer cooking. Using "curry powder" is >> barely one step above nuking a frozen entree. I mean, c'mon, >> pre-ground/mixed curry pwdr? I didn't know they even still sold that >> abomination. >> >> At least aim fer something called garam masala. You can buy it in >> single containers, much like "curry powder". Better yet, make yer >> own. Here's one recipe: >> >> RAS EL HANOUT spice mix >> >> 2 teaspoons ground ginger >> 2 teaspoons ground cardamon >> 2 teaspoons ground mace >> 1 teaspoon cinnamon >> 1 teaspoon ground allspice >> 1 teaspoon ground coriander seeds >> 1 teaspoon ground nutmeg >> 1 teaspoon turmeric >> 1/2 teaspoon ground black pepper >> 1/2 teaspoon ground white pepper >> 1/2 teaspoon ground cayenne pepper >> 1/2 teaspoon ground anise seeds >> 1/4 teaspoon ground cloves >> >> This is my basic spice mix fer a Moroccan tagine, but make no mistake, >> a Moroccan tagine IS a true curry. If you wanna get technical, an >> Étouffée is a curry. Jes different spices. >> >> C'mon ppl! How hard can it be to mix some spices. Even pre-ground >> spices mixed together to create a garam masala has gotta be better >> than McCormick's "curry powder". I gar-own-tee! >> >> I'm not even gonna address the fact someone put that garbage on lamb. >> Hell, I can't even afford lamb. But!.... I can afford whole spices. >> Usually less than $1/oz and I grind it up ina used whirly-blade coffee >> grinder. I keep one dish's worth in the cupboard. >> >> BTW, a classic lamb curry is called a Rogan Josh. Lotta recipes, >> online. They use garam masala, not "curry powder"! (that's the very >> last time I type that 'orible phrase). >> >> nb > >Curry is a generic name for many blends. I use rogan josh for lamb most >of the time. I use the yellow for rices (Jamacian? Sp) and vegetables. >I use Garam Masala for other things or blend my own. > >Your point is???? > > Carol What is YOUR point? Rogan Josh IS a lamb dish, you can't "use rogan josh for lamb" |
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WTF is "curry powder"?
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WTF is "curry powder"?
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Posted to rec.food.cooking
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WTF is "curry powder"?
On 2016-04-21 00:53:09 +0000, Bruce� said:
> On Wed, 20 Apr 2016 20:48:33 -0300, wrote: > >> On Thu, 21 Apr 2016 07:57:11 +1000, Jeßus > wrote: >> >>> On Wed, 20 Apr 2016 17:29:06 -0400, Dave Smith >>> > wrote: >>> >>>> On 2016-04-20 4:34 PM, Je?us wrote: > >>>>> Which is why I tend to avoid buying meals with heat - you usually >>>>> never know how strong or weak it will be. >>>> >>>> I can handle it pretty hot, though I prefer it not to be extreme. I am >>>> willing to risk it for Thai food because the flavours tend to be really >>>> interesting. >>> >>> I tend to prefer Thai and Indonesian over other Asian cuisine. If it >>> has coconut milk or cream, I'm probably going to like it (as long as >>> it isn't too hot). That said, I don't eat Asian food very often. >> >> I'm a Cantonese person. > > Since you can't tell Moroccan and Mexican apart, one wonders what you > mean when you say 'Cantonese'. He's from Canton, Ohio. |
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WTF is "curry powder"?
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WTF is "curry powder"?
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WTF is "curry powder"?
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WTF is "curry powder"?
On Wednesday, April 20, 2016 at 8:14:53 PM UTC-4, Jill McQuown wrote:
> On 4/20/2016 7:52 PM, wrote: > > On Wed, 20 Apr 2016 17:27:36 -0500, "cshenk" > wrote: > > > >> notbob wrote in rec.food.cooking: > >> > >>> > >>> I thought this was a newsgroup fer cooking. Using "curry powder" is > >>> barely one step above nuking a frozen entree. I mean, c'mon, > >>> pre-ground/mixed curry pwdr? I didn't know they even still sold that > >>> abomination. > >>> > >>> At least aim fer something called garam masala. You can buy it in > >>> single containers, much like "curry powder". Better yet, make yer > >>> own. Here's one recipe: > >>> > >>> RAS EL HANOUT spice mix > >>> > >>> 2 teaspoons ground ginger > >>> 2 teaspoons ground cardamon > >>> 2 teaspoons ground mace > >>> 1 teaspoon cinnamon > >>> 1 teaspoon ground allspice > >>> 1 teaspoon ground coriander seeds > >>> 1 teaspoon ground nutmeg > >>> 1 teaspoon turmeric > >>> 1/2 teaspoon ground black pepper > >>> 1/2 teaspoon ground white pepper > >>> 1/2 teaspoon ground cayenne pepper > >>> 1/2 teaspoon ground anise seeds > >>> 1/4 teaspoon ground cloves > >>> > >>> This is my basic spice mix fer a Moroccan tagine, but make no mistake, > >>> a Moroccan tagine IS a true curry. If you wanna get technical, an > >>> Étouffée is a curry. Jes different spices. > >>> > >>> C'mon ppl! How hard can it be to mix some spices. Even pre-ground > >>> spices mixed together to create a garam masala has gotta be better > >>> than McCormick's "curry powder". I gar-own-tee! > >>> > >>> I'm not even gonna address the fact someone put that garbage on lamb. > >>> Hell, I can't even afford lamb. But!.... I can afford whole spices. > >>> Usually less than $1/oz and I grind it up ina used whirly-blade coffee > >>> grinder. I keep one dish's worth in the cupboard. > >>> > >>> BTW, a classic lamb curry is called a Rogan Josh. Lotta recipes, > >>> online. They use garam masala, not "curry powder"! (that's the very > >>> last time I type that 'orible phrase). > >>> > >>> nb > >> > >> Curry is a generic name for many blends. I use rogan josh for lamb most > >> of the time. I use the yellow for rices (Jamacian? Sp) and vegetables.. > >> I use Garam Masala for other things or blend my own. > >> > >> Your point is???? > >> > >> Carol > > > > What is YOUR point? Rogan Josh IS a lamb dish, you can't "use rogan > > josh for lamb" > > > Yup, it's a recipe, not an ingredient. Here's but one recipe for the dish: > > http://www.food.com/recipe/rogan-josh-211487 If you took the spices from that recipe, ground them up, and mixed them, you'd have "rogan josh" seasoning. Depending on how complete you wanted it to be, you might add granulated garlic and/or powdered ginger. Although that wouldn't produce the same flavor profile, it might be "close enough for jazz". Cindy Hamilton |
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WTF is "curry powder"?
Cindy Hamilton wrote:
> > If you took the spices from that recipe, ground them up, and mixed them, > you'd have "rogan josh" seasoning. I think that's what cshenk was talking about. Someone else mentioned that Penseys sells a spice mix of that name and I know cshenk buys from Penseys. Not worth arguing about. |
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WTF is "curry powder"?
On Thursday, April 21, 2016 at 2:36:26 AM UTC-4, gtr wrote:
> On 2016-04-21 00:53:09 +0000, Bruce� said: > > > On Wed, 20 Apr 2016 20:48:33 -0300, wrote: > >> > >> I'm a Cantonese person. > > > > Since you can't tell Moroccan and Mexican apart, one wonders what you > > mean when you say 'Cantonese'. > > He's from Canton, Ohio. Or Switzerland. http://www.richardfisher.com |
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WTF is "curry powder"?
On Thu, 21 Apr 2016 05:49:28 -0700 (PDT), Helpful person
> wrote: >On Thursday, April 21, 2016 at 2:36:26 AM UTC-4, gtr wrote: >> On 2016-04-21 00:53:09 +0000, Bruce? said: >> >> > On Wed, 20 Apr 2016 20:48:33 -0300, wrote: >> >> >> >> I'm a Cantonese person. >> > >> > Since you can't tell Moroccan and Mexican apart, one wonders what you >> > mean when you say 'Cantonese'. >> >> He's from Canton, Ohio. > >Or Switzerland. > >http://www.richardfisher.com In Switzerland, the Cantons are provinces/states |
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WTF is "curry powder"?
On Thursday, April 21, 2016 at 9:24:04 AM UTC-4, wrote:
> On Thu, 21 Apr 2016 05:49:28 -0700 (PDT), Helpful person wrote: > > >On Thursday, April 21, 2016 at 2:36:26 AM UTC-4, gtr wrote: > >> On 2016-04-21 00:53:09 +0000, Bruce? said: > >> > >> > On Wed, 20 Apr 2016 20:48:33 -0300, wrote: > >> >> > >> >> I'm a Cantonese person. > >> > > >> > Since you can't tell Moroccan and Mexican apart, one wonders what you > >> > mean when you say 'Cantonese'. > >> > >> He's from Canton, Ohio. > > > >Or Switzerland. > > > >http://www.richardfisher.com > > In Switzerland, the Cantons are provinces/states No kidding! http://www.richardfisher.com |
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WTF is "curry powder"?
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WTF is "curry powder"?
On Thu, 21 Apr 2016 10:25:09 -0400, Dave Smith
> wrote: > On 2016-04-21 6:22 AM, wrote: > > On Thu, 21 Apr 2016 12:02:14 +1000, Jeßus > wrote: > > >> I thought you had a British or European background > > > > lol there are worse things - such as Dutch! > > > If you're not Dutch you're not much. She's quite the elitist. -- sf |
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WTF is "curry powder"?
On 4/21/2016 12:36 AM, gtr wrote:
>> Since you can't tell Moroccan and Mexican apart, one wonders what you >> mean when you say 'Cantonese'. > > He's from Canton, Ohio. So there IS a Canton in Ohio! |
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WTF is "curry powder"?
On 4/21/2016 1:56 AM, Bruce� wrote:
>> He's from Canton, Ohio. > Ok, not from Switzerland then. Not from Taz neither. |
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WTF is "curry powder"?
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