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"

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

Jill

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

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.

Gary wrote in rec.food.cooking:

> 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.

Exactly.

--

On 2016-04-20 23:52:15 +0000, said:

> 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"

In India, rogan josh is often made with goat instead of mutton, since
genuine lamb is less widely available than goat meat. There is a
variety with beef as well, brisket being preferred.

On Wed, 20 Apr 2016 23:37:56 -0700, gtr > wrote:

>On 2016-04-20 23:52:15 +0000, said:
>
>> 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"
>
>In India, rogan josh is often made with goat instead of mutton, since
>genuine lamb is less widely available than goat meat. There is a
>variety with beef as well, brisket being preferred.

Even chicken too - however it's not a dehydrated spice.

On 4/21/2016 4:34 AM, Bruce� wrote:
> Chicken is a meat.

Thank you SO MUCH for clearing THAT up for us all!