big disappointment

Dan Abel wrote:

I don't think most US people differentiate by the spelling difference.
I see the terms used this way:

Chile powder - premixed stuff normally used to make chile (the stew) containing
ground chile, powdered garlic, cumin, etc.

Ground chile - Ground dried chile

Feel free to spell it "chili" of "chile" because it's not used
consistently either way in the US.

--
Mort
 
Mort wrote:







Count me as a person who when they say "chile powder" means ground
dried chiles, not a blend.

If I want to be completely unambiguous though, I'll say "chile molido".


Steve
 
On 2 Apr 2011 21:45:01 GMT, notbob wrote:


I'm okay with playing the moron part because Indian food isn't very
far up on my list of things that I like to eat. I also don't need any
more spices in my refrigerator; especially those that I won't be using
for anything else.... like fenugreek, for instance.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sat, 02 Apr 2011 19:26:39 -0700, Dan Abel wrote:


Chili powder is another thing I'm okay with buying although I do have
a favorite brand. I have at least half a dozen chile powders sitting
in my refrigerator at any one time, but I still reach for the mix
first. Sometimes I doctor it up with more chile, cumin and/or garlic,
but starting with a mix is fine AFAIC.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Sat, 02 Apr 2011 15:55:19 -0400, Brooklyn1 wrote:


A Penzy's opened 30-45 minutes away from me a couple of years ago, but
I still haven't been there. DD has a double strength vanilla from
them that I want to get for myself, I'll check out your curry powder
too. Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
Steve Pope wrote:

Why is this concept so difficult... couldn't be simpler... when single
chili peppers are ground they're labeled as to type, ie. ground
cayenne, ground ancho, ground chipotle, etc. "Chili Powder" refers to
but one thing, the spice blend that everyone associates with preparing
a bowl of red, and to season other foods with that flavor, such as
chips/dips. And if yoose cease and desist from using "chile" when
speaking culinarily you'll create far less confusion for yourself and
others. Chile is a country, not an ingredient... and I couldn't care
less that some idiots interchange the two... they're IDIOTS!

If you put "chile powder" into Google it will ask...
"Did you mean: chili powder"
 
Dave Smith wrote:
Are the ones you use and like from SE Asia or India? You may
recall my saying, probably more than once, that the first time I
cooked with shrimp paste, I almost threw the meal out. It reeked.
However, having been persuaded not to do so, I quickly realized
that for me the taste far outweighed the smell. It sounds like
this may not be worth your pursuing though. We all can't like the
same thing--and there's not enough time to consume the things we
DO like.

--
Jean B.
 
George wrote:

Oh, poor you! BUT when I first started cooking SE Asian foods,
one could not get anything but powdered galangal, lemongrass, etc.
I actually still like some foods made from the powder.

--
Jean B.
 
On Sun, 03 Apr 2011 14:00:43 -0400, "Jean B." wrote:


Right, no asafoetida... I don't even remember seeing that
word anywhere but here, so I guess I'm safe. I'd be okay with
substituting garlic and onion for it. ;)

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 03 Apr 2011 13:43:20 -0400, "Jean B." wrote:


Maybe I'm more salt sensitive than I thought. What did you think of
it? Someone had told me Madras was "spicy", so I expected some heat.
I didn't get that at all and I thought the other flavors were
overwhelmed by salt. The recipe on the can calls for 3T of curry to
every pound of what you're cooking. I used 1T and then tasted, so 3T
would have rendered everything inedible. It's a good thing I had
other curry on hand (this was a paste), which I was able to add to
tone down the salt. It helped to dilute it with coconut milk and
vegetable broth too.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 03 Apr 2011 13:50:38 -0400, "Jean B." wrote:


I've never tasted green curry, haven't even seen it on a menu.... I'd
rather try a commercial version first and then try making it if I like
it enough. Green curry sounds like one of those things like General
What's His Name's Chicken to me. Something that starts off in NYC and
travels West. The Thai curry I wouldn't hesitate to try making from
scratch someday is Massaman curry. It's my husband's favorite.


The green curry paste I ended up with was from Thai Kitchen. My SIL
was visiting and she highly recommended a different one (name unknown)
that comes in a plastic tub. She said Thai Kitchen was good, but the
other one is better. I'd be willing to bet it's *very* hard to find
here because I was at Rainbow grocery at the time and Rainbow has all
sorts of things I think will be impossible to find. I know Whole
Foods carries Thai Kitchen because that's the brand they had when I
was phoning around looking for something or other a couple of months
ago. Which reminds me, I need to email SIL and ask what brand the
green curry is that she recommends. Maybe it's Mae Sri or Mae Ploy.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 03 Apr 2011 13:52:03 -0400, "Jean B." wrote:


I'm not crazy about the taste of saffron either (sistah!), so I'll be
cautious. It sounds like it would be good in rice though.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sun, 03 Apr 2011 13:54:13 -0400, "Jean B." wrote:


It will probably work as a rice seasoning, because (IMO) rice needs
salt. Now, what on earth do you do with a curry flavored rice?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"sf" wrote in message
news:[email protected]...

That is disappointing, isn't it? I've been making my own curry powder
blends for the past 15 years or so, so I don't think I would have thought to
check the ingredient label, either. Good, all purpose blends are hard to
find.

Jinx
 
sf wrote:
I thought it was okay, but then I don't think I ever used it in a
recipe or a formula. More like I would use some in eggs or
something. I do wish I had an old can to compare.

--
Jean B.
 
sf wrote:
One thing I like about Thai Kitchen is that the things I have
tried seem to be relatively mild. The ones from Thailand can be
VERY spicy. At least they were when I used them, er, decades ago.

--
Jean B.
 
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