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

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.

"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

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

On 19 Apr 2016 14:13:28 GMT, 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.
>
>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,
>nb
snip
thanks, nb. I've copied and saved.
Janet US

On 2016-04-19, Janet B > wrote:

> thanks, nb. I've copied and saved.

Yer welcome, Janet. Hope you enjoy.

If yer gonna do the spice mix, might as well go all the way. Here's
the entire tagine recipe:

<http://moroccanfood.about.com/od/moroccanchickenrecipes/r/moroccan_chicken_with_chickpeas_and_raisins.htm>

I use pork instead of chicken, but it's all good. I also make the
entire dish w/o a pottery tagine dish. I jes put all the ingredients
in my big stove pot (5qt). Works jes fine.

I also use organic honey. This cuz regular honey prolly has a
boatload of antibiotics in it.

nb

On 19 Apr 2016 15:17:27 GMT, notbob > wrote:

>On 2016-04-19, Janet B > wrote:
>
>> thanks, nb. I've copied and saved.
>
>Yer welcome, Janet. Hope you enjoy.
>
>If yer gonna do the spice mix, might as well go all the way. Here's
>the entire tagine recipe:
>
><http://moroccanfood.about.com/od/moroccanchickenrecipes/r/moroccan_chicken_with_chickpeas_and_raisins.htm>
>
>I use pork instead of chicken, but it's all good. I also make the
>entire dish w/o a pottery tagine dish. I jes put all the ingredients
>in my big stove pot (5qt). Works jes fine.
>
>I also use organic honey. This cuz regular honey prolly has a
>boatload of antibiotics in it.
>
>nb
thank you for the recipe. It looks luscious. copied and saved
Janet US

On 19 Apr 2016 14:13:28 GMT, 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.
>
>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

Agreed. I am not a fan of Mexican food. To me, it is hot that's
all. It doesn't contain all the underlying flavours one gets in
Indian curry - I can eat and enjoy even a good Vindaloo but please
don't make me eat the Mexican dross.

On 4/19/2016 9:06 AM, wrote:
> I am not a fan of Mexican food.

But you're a racist bigot anyway, so...

On Tue, 19 Apr 2016 09:43:27 -0600, Jeßus > wrote:

>On 4/19/2016 9:06 AM, wrote:
>> I am not a fan of Mexican food.
>
>But you're a racist bigot anyway, so...


It would be great if you even made sense with your posts - I could not
be further away from a racist + you often accuse me of participating
in the Julie posts, which I don't. The only time I said anything to
her was twice she posted about her friend in NB's medical care and it
was so clearly a lie I wouldn't let it go.

Now why don't you go away, take your meds, have a good rest or maybe
check in to the local mental asylum, they could maybe help you.

On 4/19/2016 11:25 AM, wrote:
> On Tue, 19 Apr 2016 09:43:27 -0600, Jeßus > wrote:
>
>> On 4/19/2016 9:06 AM, wrote:
>>> I am not a fan of Mexican food.
>>
>> But you're a racist bigot anyway, so...
>
>
> It would be great if you even made sense with your posts - I could not
> be further away from a racist + you often accuse me of participating
> in the Julie posts, which I don't.

Liar!

> The only time I said anything to
> her was twice she posted about her friend in NB's medical care and it
> was so clearly a lie I wouldn't let it go.

Their WHAT?

http://www.cwhn.ca/en/node/39564

In 2000, a Canadian Institute of Health Information report on health
care expenditures spelled out private spending on health care as a
proportion of all health care expenditures: Ontario’s was the highest in
Canada at 34%, followed by Alberta, P.E.I. and New Brunswick at 31%.

http://news.nationalpost.com/news/ca...t-times-report

The national median wait time was 18.2 weeks, about three days longer
than last year, according to Waiting Your Turn, the 2013 edition of the
Fraser Institute’s annual report. In 1993, the median wait time was 9.3
weeks.

The longest median wait time was in Prince Edward Island at 40.1 weeks;
the second longest was New Brunswick at 31.9 weeks.

> Now why don't you go away, take your meds, have a good rest or maybe
> check in to the local mental asylum, they could maybe help you.

Eat more wabbit, biotch!

On 4/19/2016 8:13 AM, 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.
>
> 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
>

A classic recipe, well done.

On 19/04/2016 8:13 AM, notbob wrote:

>
> 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
>
Garam masala is a spice blend added at the end of cooking, just before
serving. I agree that most curry powder is vile and usually loaded with
turmeric and especially fenugreek.

When I make a curry, I use Madhur Jaffrey's books. My favourite is
Mughlai Chicken with almonds and raisins:

http://www.englishwhynot.fr/images/R...ndSultanas.pdf

http://tiny.cc/4clxay

Serves 6:
A 1 inch (2.5cm) cube of fresh ginger, peeled and coarsely chopped
8-9 cloves garlic, peeled
6 tablespoons blanched, slivered almonds
4 tablespoons water
7 tablespoons vegetable oil
3 1b (1kg 3509) chicken pieces, skinned
10 whole cardamom pods
A 1 inch (2.5cm) stick of cinnamon
2 bav leaves
5 whole cloves
2 medium onions, peeled and minced
2 teaspoons ground cumin seeds
1/8 to ½ teaspoon cayenne pepper
7 tablespoons plain yoghurt
1 1/4 cups (275m1) heavy cream
1 1/2 teaspoons salt
1-2 tablespoons golden raisins
¼ teaspoon garam masala

Put the ginger, garlic, 4tablespoons of the almonds, and 4 tablespoons
water into the container of an electric blender and blend until you have
a paste.
Heat the oil in a wide, preferably non-stick pot or deep frying pan over
a medium-high flame. When hot, put in as many chicken pieces as the pot
will hold in a single layer.
Let the chicken pieces turn golden brown on the bottom. Now turn all the
pieces over and brown the second side. Remove the chicken pieces with a
slotted spoon and put them in a bowl. Brown all the chicken pieces this
way.
Put the cardamom, cinnamon, bay leaves, and cloves into the same hot
oil. Stir and fry them for a few seconds. Now put in the onions. Stir
and fry the onions for 3-4 minutes or until they are lightly browned.
Put in the paste from the blender, the cumin, and cayenne. Stir and fry
for 2-3 minutes or until the oil seems to separate from the spice
mixture and the spices are lightly browned. Add 1 tablespoon of the
yoghurt. Stir and fry it for about 30 seconds. Now add another
tablespoon of yoghurt.
Keep doing this until all the yoghurt has been incorporated.
Put in the chicken pieces, any liquid that might have accumulated in the
chicken bowl, the cream, and salt. Bring to a simmer. Cover, turn heat
to low and cook gently for 20 minutes. Add the raisins and turn over the
chicken pieces. Cover and cook another 10 minutes or until the chicken
is tender. Add the garam masala. Stir to mix.

On 4/19/2016 9:48 AM, graham wrote:
> I agree that most curry powder is vile

You need to consume it, not snort it.

On Tuesday, April 19, 2016 at 10:49:44 AM UTC-5, graham wrote:
> On 19/04/2016 8:13 AM, notbob wrote:
>
> >
> > 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
> >
> Garam masala is a spice blend added at the end of cooking, just before
> serving. I agree that most curry powder is vile and usually loaded with
> turmeric and especially fenugreek.
>
> When I make a curry, I use Madhur Jaffrey's books. My favourite is
> Mughlai Chicken with almonds and raisins:
>
> http://www.englishwhynot.fr/images/R...ndSultanas.pdf
>
> http://tiny.cc/4clxay
>
> Serves 6:
> A 1 inch (2.5cm) cube of fresh ginger, peeled and coarsely chopped
> 8-9 cloves garlic, peeled
> 6 tablespoons blanched, slivered almonds
> 4 tablespoons water
> 7 tablespoons vegetable oil
> 3 1b (1kg 3509) chicken pieces, skinned
> 10 whole cardamom pods
> A 1 inch (2.5cm) stick of cinnamon
> 2 bav leaves
> 5 whole cloves
> 2 medium onions, peeled and minced
> 2 teaspoons ground cumin seeds
> 1/8 to ½ teaspoon cayenne pepper
> 7 tablespoons plain yoghurt
> 1 1/4 cups (275m1) heavy cream
> 1 1/2 teaspoons salt
> 1-2 tablespoons golden raisins
> ¼ teaspoon garam masala
>
> Put the ginger, garlic, 4tablespoons of the almonds, and 4 tablespoons
> water into the container of an electric blender and blend until you have
> a paste.
> Heat the oil in a wide, preferably non-stick pot or deep frying pan over
> a medium-high flame. When hot, put in as many chicken pieces as the pot
> will hold in a single layer.
> Let the chicken pieces turn golden brown on the bottom. Now turn all the
> pieces over and brown the second side. Remove the chicken pieces with a
> slotted spoon and put them in a bowl. Brown all the chicken pieces this
> way.
> Put the cardamom, cinnamon, bay leaves, and cloves into the same hot
> oil. Stir and fry them for a few seconds. Now put in the onions. Stir
> and fry the onions for 3-4 minutes or until they are lightly browned.
> Put in the paste from the blender, the cumin, and cayenne. Stir and fry
> for 2-3 minutes or until the oil seems to separate from the spice
> mixture and the spices are lightly browned. Add 1 tablespoon of the
> yoghurt. Stir and fry it for about 30 seconds. Now add another
> tablespoon of yoghurt.
> Keep doing this until all the yoghurt has been incorporated.
> Put in the chicken pieces, any liquid that might have accumulated in the
> chicken bowl, the cream, and salt. Bring to a simmer. Cover, turn heat
> to low and cook gently for 20 minutes. Add the raisins and turn over the
> chicken pieces. Cover and cook another 10 minutes or until the chicken
> is tender. Add the garam masala. Stir to mix.

Garam Masala is a spice blend heavy on the cinnamon, in my experience.

I have another masala blend which was one of my faves my Nepali girlfriend introduced me to, which I've never been able to find again:

https://scontent-ord1-1.xx.fbcdn.net...249693_o.jp g

She may have purchased it in Nepal, judging from the price sticker!

John Kuthe...

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?!?

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!!!!

John Kuthe...

On 4/19/2016 11:56 AM, 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!!!!
>
> John Kuthe...
>
Calm down k00ky, your vitals are elevated again...

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.

On Tuesday, April 19, 2016 at 9:13:33 AM UTC-5, 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.
>
> 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

Good question! There are actually two different plant sources of "curry", plus many different spice blends containing one, both or none of these plant sources of "curry"!

When I was romatically involved with a woman from Nepal, she showed me some of her Nepali cooking skills, and basically what I leared from her was that "a curry" was to use LOTS of spices in a fat laden sauce base such as cocoanut "milk". And YUM!!! :-)

John Kuthe...

On 4/19/2016 9:57 AM, John Kuthe wrote:
> When I was romatically involved with a woman from Nepal, she showed me some of her Nepali goats. I love me some goats now.

Gross!

On Tuesday, April 19, 2016 at 11:00:38 AM UTC-5, Jeßus wrote:
> On 4/19/2016 9:57 AM, John Kuthe wrote:
> > When I was romatically involved with a woman from Nepal, she showed me some of her Nepali goats. I love me some goats now.
>
> Gross!

Nice forgery, asshole!

John Kuthe...

On 4/19/2016 10:28 AM, John Kuthe wrote:
> On Tuesday, April 19, 2016 at 11:00:38 AM UTC-5, Jeßus wrote:
>> On 4/19/2016 9:57 AM, John Kuthe wrote:
>>> When I was romatically involved with a woman from Nepal, she showed me some of her Nepali goats. I love me some goats now.
>>
>> Gross!
>
> Nice forgery, asshole!
>
> John Kuthe...
>
Nice asshole, forger!

Apparently notbob is auditioning for the role of Sheldon, should
he shuffle off to the afterlife any time soon.

On Tuesday, April 19, 2016 at 7:13:33 AM UTC-7, 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.

Some problem with spice mixtures? Do you make up fines herbes one
ingredient at a time? How about chili powder? And of course, Penzey's
with its smorgasbord of spice mixtures, must be beyond the pale.

>
> 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

So, instead of one jar of seasoning for, say, $4, one should buy
twelve jars of seasonings, for roughly $50.
This is not the kind of thinking that will keep me solvent into my
eighties.


>
> 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.

A unique Morocco-Indian connection, known only to notbob.

> 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.

Buy a leg of NZ lamb, chunk it (I bone it first, for the fun of it)
and divide into meal-size portions.
>
> 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).
>

Rogan Josh is a classic Persian dish, brought to India by the Mughals.
If Moroccan tagines and Persian Rogan Joshes are curries, so is
TexMex chili and even Sloppy Joes.

On Tue, 19 Apr 2016 09:06:11 -0700 (PDT),
wrote:

> > 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.
>
> Buy a leg of NZ lamb, chunk it (I bone it first, for the fun of it)
> and divide into meal-size portions.

You let him slide on making a powdered mix and then storing it for
only heaven knows how long in the *cupboard* of all places.

--

sf

On Tuesday, April 19, 2016 at 10:13:33 AM UTC-4, 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.

When I make chicken divan using canned cream of chicken soup, nothing
will substitute for the flavor of mass-market curry powder.

However, when I make curry I use individual spices.

Cindy Hamilton

On Tuesday, April 19, 2016 at 11:52:28 AM UTC-5, Cindy Hamilton wrote:
> On Tuesday, April 19, 2016 at 10:13:33 AM UTC-4, 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.
>
> When I make chicken divan using canned cream of chicken soup, nothing
> will substitute for the flavor of mass-market curry powder.
>
> However, when I make curry I use individual spices.
>
> Cindy Hamilton

I often use a mix: a good standard Asian "curry powder" to which I add cumin/cominos, paprika, black pepper, coriander, cayenne, etc.

John Kuthe...

On 4/19/2016 10:13 AM, notbob wrote:
> I'm not even gonna address the fact someone put that garbage on lamb.

LOL I *almost* brought this up in that other thread but decided to
leave well enough alone. I'm not a big fan of curried anything, for the
most part. I did have some wonderful curried lamb kabobs on some trip
years ago but it's not something I crave.

You sparked a memory, nb. When I first got here to SC, Mom and I were
cooking dinner. I have no idea what I cooked - some sort of chicken, I
guess. Mom insisted on making curried rice. She sauteed some onions,
cooked up some boil-n-bag rice (the bag had holes in it, Success Brand?
for draining the rice. She stirred it all together in the big skillet
with the onions and added a whopping dose of McCormick's Curry Powder.

I didn't have the heart to tell her I don't care for "curry" so of
course I ate it. Curried rice has got to be the most exotic thing I
ever remember her cooking.

Jill

On Tuesday, April 19, 2016 at 10:13:33 AM UTC-4, 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.
>
> 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

For someone who raves and berates others you have surprisingly little knowledge. Garam Masala is not a substitute for curry powder. There are many blends but they are all based on aromatics and are added at the end of cooking.

Rogan Josh is just one type of curry, the origin of which I believe is Persia.

http://www.richardfisher.com

On 4/19/2016 11:51 AM, Helpful person wrote:
> On Tuesday, April 19, 2016 at 10:13:33 AM UTC-4, 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.
>>
>> 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
>
> For someone who raves and berates others you have surprisingly little knowledge.

Oh get over yourself!

> Garam Masala is not a substitute for curry powder.

He never said it was.

> There are many blends but they are all based on aromatics and are added at the end of cooking.
>
> Rogan Josh is just one type of curry, the origin of which I believe is Persia.
>
> http://www.richardfisher.com

His recipe stands.

On 4/19/2016 10:13 AM, 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.
>
> 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
>

Growing up, curry powder was a horrid spice that came in those little
cans. Now that I'm mature, world wise and sophisticated, I still don't
like any commercial curry.

Translated, curry is a blend of spices. Some I like, others not so
much. The recipe you suggest is pretty good,, but for my personal
taste, I'd omit the clove.

At a restaurant I still avoide anything that suggests it is "curry" but
at home we will mix our own blend, much like yours.

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?

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.

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.

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.

On 2016-04-19, Ed Pawlowski > wrote:
> The recipe you suggest is pretty good,, but for my personal
> taste, I'd omit the clove.

I unnerstand.

When I make 5 spice mix, I halve the regular cloves and
double the star anise. With that hanout spice, I rarely add much
tumeric, it being mostly flavorless.

nb

On 19/04/2016 8:13 AM, 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.

As an addendum, rather than using curry powder, look for curry paste in
jars, particularly the Patak brand. They make several types for
different styles of curry. Their pickles and chutneys are also good.

http://www.pataksusa.com/pataks-home
https://www.pataks.ca/#

On 2016-04-19 19:58:19 +0000, graham said:

> On 19/04/2016 8:13 AM, 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.
>
> As an addendum, rather than using curry powder, look for curry paste in
> jars, particularly the Patak brand. They make several types for
> different styles of curry. Their pickles and chutneys are also good.
>
> http://www.pataksusa.com/pataks-home
> https://www.pataks.ca/#

I'm particularly a fan of their garlic pickle.

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



--

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"