big disappointment

S

scorpionking2k5

New member
I used my Madras curry powder for the first time last night. UGH!
I've never thought about double checking the label on curry because
salt isn't ever listed... well it is on this one. Gag! Too bad it
was so expensive.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 02 Apr 2011 09:45:57 -0700, sf wrote:


I use the McCormick "Gourmet Collection Blends" brand of Hot Madras
Curry Powder and find it very tasty.

Ingredients: Spices (including; Fenugreek, Coriander, Cumin, Turmeric,
Red Pepper), Garlic and Sulfiting Agents.

No salt listed or tasted. It is a very strong curry powder. I love it!
 
On Sat, 02 Apr 2011 10:23:51 -0700, sf wrote:


It doesn't look like reading the label would have helped if you read
the one on their web site:

http://parthenonfoods.com/madras-curry-powder-sunbrand-16oz-454g-p-3140.html

Piquant peppery and free from coloring and adulteration.

Ingredients: Coriander seeds, Turmeric, Chillies, Salt, Cumin seeds,
Fennel seeds, Black Pepper, Garlic, Ginger, Fenugreek, Cinnamon,
Cloves, Anise, and Mustard.

No salt is listed.....Yikes!
 
"sf" wrote in message
news:[email protected]...
Curry should not contain any salt. If you buy any seasoning containing salt
the merchant is stealing. We buy all Indian seasoning, including curry
powder in bulk at an Indian Market which sells in bulk. It's always half the
price at least, of any bottled product. You can buy $.50 worth and try it
before you buy more. That's enough for several dishes. Thirty cents worth of
curry recently equaled what you pay $3 for at the Prophylaxis
Emporium[Safeway].

It's very important to go where Indian people shop, even though as I'm sure
you know,curry isn't an Indian dish. It was created specifically for the
British palate when they colonized India.

Kent
 
On 02/04/2011 12:45 PM, sf wrote:
I wonder if it was possible for it to be as bad as my green curry was
last fall. I had never had green curry before and thought I would try
cooking something with it. I smelled awful when cooking and it tasted
just as bad as it smelled. I been assured that there are good green
curry dishes to be had in That restaurants, but after that experience, I
don't see myself trying it ever again.
 
On Sat, 02 Apr 2011 09:45:57 -0700, sf wrote:


I did a 'Net search for Madras Curry Powder Recipe. Many recipes came
up, all were very similar, only one contained salt. Thanks for the
heads up.
Janet
 
On Apr 2, 12:17?pm, "Kent" wrote:


"Curry" covers a range of mostly long-cooked Indian dishes, which have
spread to SE and E Asia. Each curry has a particular mixture of
spices, however -- having a one-size-fits-all spice mixture is un-
Indian. The other difference is the liquid used, whether water, broth,
yogurt, or coconut milk.
 
sf wrote:

Sun Brand? The English imported "MAdras"?

The ER and i used to enjoy the instant Japanese "Golden Curry" mix until
she went on a reduced salt diet.

I stopped buying any packaged, processed foods for her, only preparing
and serving her whole foods.

Last Oct. for her b'day she requested the golden curry and after about 5
years of not eating it i was SCHOCKED, just SCHOCKED at how salty it was.

Had i checked the contents label that alone would have kept my from
buying it, but we had eaten and enjoyed it so often in the past i just
assumed it was ok. But it was so overly salted as to be distasteful.

I made a curry for her last night but using a Vietnamese curry powder
that did not list any salt in its ingredients. I had to make a roux
with it but it was a small price to pay for not having an excess of salt
in it.

I prefer an Indian rather than an Asian curry and purchase it as needed
from a local spice shop that don't add salt to the, vindaloo iirc?
--
JL
 
On Sat, 02 Apr 2011 14:06:13 -0400, Landon wrote:


Salt is #4 on the list, which is why I said above "always read the
label". I didn't because no curry powder I'd ever come across before
had salt in it... not that I buy much curry powder. In any case, it
was an impulse buy. Serves me right.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 02 Apr 2011 15:36:28 -0400, Dave Smith
wrote:


Heh, I have a bottle of green curry all ready to go and I'll report
back to you after I try it!

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 02 Apr 2011 13:14:52 -0700, sf wrote:


Oh God! I can't believe I typed it and then didn't see the salt in the
list! OMG!

Please, don't let me do any house wiring.....what red wire? hahahahaha

I swear, I read that list at least four times and my mind skipped
right over the salt....mybad!
 
In article , "Kent"
wrote:



Curry is a generic sort of Indian dish. Also some other countries.
Curry powder, on the other hand, is not an Indian spice. Different
curries are supposed to have different spice mixtures. When the English
folk who had been in India, went back to England, they wanted a single
spice mixture that would recreate their food experience in India.
That's where English curry powder came from. Since there is no Indian
curry powder, that means that all curry powder originally came from
England.

That's my memory anyway. I'm sure it's more complicated.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 2011-04-02, Dan Abel wrote:


Yes, it's more complicated, in that whitey's are actually total
morons. Although what you jes stated has been related about a
thousand times on this group in the last 10 yrs, most of the twits
here will continue to think of "curry powder" as a mono spice to be
bought off the shelf in a jar or tin like sage or thyme. Even native
Indians have thrown up their hands in resignation and will sell you a
tin//jar/packet/mix/paste/etc labeled "curry" and gladly take every
cent you are willing to plunk down.

nb
 
In article ,
notbob wrote:


Well, that's how life works, nb. I can go to most stores here in the US
and get Italian herb mix, or chili powder to make chili. If I go to
Italy and ask for an Italian herb mix, they might laugh at me, at best.
If I go to Mexico and and ask for chili powder to make chili, they won't
even laugh.

--
Dan Abel
Petaluma, California USA
[email protected]
 
On 2011-04-02, Dan Abel wrote:


Agreed. What's frustrating, Dan, is how people come here to learn
about cooking, and then six mos later are right back here with the
same you-talkin'-ta-me? question. What's the best way to peel a hard
boiled egg? Who makes the best knife?

Howzabout, DO YOU POSSES A WORKING BRAIN? Please don't post, here,
unless you do. :|


nb
 
In article ,
HumBug! wrote:


For some reason, here in the US, they call that chile powder, not chili
powder. Chile powder is just powdered chilis, chili powder is a mixture
of spices, including chile powder, to make chili with.

--
Dan Abel
Petaluma, California USA
[email protected]
 
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