curry chronicles

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i'm about to write up a report on my fake vietnamese curry experiment

tunnel joe (harbl), Monday, 16 January 2012 23:59 (eight years ago) link

this was a great success and one way for dayo to use up his new bags.

i was thinking about this because i like always order curry at a vietnamese restaurant near me and i want to die every time because it's so good. then i saw the video for this recipe on the nyt website and on one hand i thought, "i could eat that" and on the other hand i thought, "this guy is totally phoning it in, that is so bland-looking." so i cruised through some recipes on the internet and looked at what vegetables i had and did this:

slice and dry-fry one pound of tofu*

start making rice

dice one onion
mince 2 garlic cloves and a 2-inch piece of ginger

cut up the following**:
1 sweet potato
1 zucchini
2 small carrots

you will also need:
1/2-3/4 cup frozen peas
one can of coconut milk
curry powder. i used this http://vietwah.com/Joomla/components/com_virtuemart/shop_image/product/fab54182fc7c87449f726b0e7cb3bec9.jpg
fenugreek
cayenne pepper
soy sauce
fish sauce
brown sugar

heat oil on medium-high heat and drop the onion, garlic, and ginger in. cook until the onion is brown. add *a lot* of curry powder. i started with like 3 tablespoons but i added about 2 more. note, however, my curry powder expired in 2010. do what you feel, but you do need a lot. stir it around for about 10 seconds to toast it. then dump in the cut-up vegetables, coconut milk, and about a cup of water. i also put some fenugreek in. let this simmer until the sweet potatoes are tender.

then add a few drops of fish sauce, a tablespoon of soy sauce, a teaspoon of brown sugar, the tofu, and the peas. add cayenne pepper to taste. mix until its even and cook for a few more minutes, until the peas are thawed and the tofu is heated through. it's done!

*tofu could be fried, baked, or uncooked. dry frying makes it chewy.
**broccoli, potatoes, bell peppers, or green beans would be good?

do i have any idea if this is how it's really made? NO! also most recipes seem to call for lemongrass, which i did not have.

tunnel joe (harbl), Tuesday, 17 January 2012 00:23 (eight years ago) link

something i need to think about is how i had this curry powder since 2008 and did not use it up. if i'm not going to make my own curry powder every time i need to do more stuff like this to use it fast. another great recipe that uses loads of curry powder is this sri lankan chicken curry. i poach and shred the chicken first instead of using it raw.

tunnel joe (harbl), Tuesday, 17 January 2012 00:27 (eight years ago) link

Do you know what is a perplexing riddle to me? Of the two House brand Japanese curry roux boxes, JAVA curry weighs 7.8 ozs, and VERMONT curry weighs 8.8 oz. WHY?

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:32 (eight years ago) link

I like the idea of these two Japanese curries being named after places in New England and Indonesia for no perceptible reason (VERMONT curry emphasizes apples) ––– it is the unexplained 1 oz weight difference that baffles me.

no more mr. nice girls (Abbbottt), Tuesday, 17 January 2012 00:34 (eight years ago) link

check ingredients for heavy metals ^_^

tunnel joe (harbl), Tuesday, 17 January 2012 00:34 (eight years ago) link

I like using mixed "curry powders" when theyre decent Indian brand ones... have to be careful tho, I got some from an actual Indian grocer recently that is meant specifically for a chickpea dish, (it had some unusual things in it like dried mango powder) and OH BY CHRIST IT WAS HOT.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:52 (eight years ago) link

I found one that was labelled "curry mix special" and it has bits of dried curry leaf and bay leaf and whole peppercorns and things all mixed up in it. Very delish. Need to find more.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 00:53 (eight years ago) link

DUMPLINGS!! diary

mookieproof, Tuesday, 17 January 2012 00:53 (eight years ago) link

trayce was that chaat masala? i keep trying to find that

tunnel joe (harbl), Tuesday, 17 January 2012 01:13 (eight years ago) link

Yeah I think so! Christ, it was deadly spicy. I'll see if I can work out what brand it was, it came ina little box.

thanks to denial, I'm immortal! (Trayce), Tuesday, 17 January 2012 01:18 (eight years ago) link

I have 3/4 of those ingredients harbl I will try to make some next time!

dayo, Tuesday, 17 January 2012 01:21 (eight years ago) link

mmm curry is the bom. i find when doing curry it is nice to have whole spices on hand for the preparation and make yr own blend for powder or paste. i always some red curry paste i keep frozen in the freezer that is easy enough to make: 1 red onion, some red chiles, a bunch of garlic, cilantro, ginger, lemongrass, soy and fish sauce is the wet side and the dry is coriander, cardamom, and a bit of cumin which you have to grind up after toasting in a dry pan. then blitz it all together to make a paste. this is then used to make a sauce with coconut milk and peanut butter. it's kinda thai tasting tho.

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:32 (eight years ago) link

i guess that's kinda the fun of curry as there are many cultures doing their takes on it

Das Unbehagen in der Kultur (jdchurchill), Saturday, 21 January 2012 05:34 (eight years ago) link

i am making an "authentic british east indian adaptation of 'curry'" from my cookbook now

tunnel joe (harbl), Saturday, 21 January 2012 23:04 (eight years ago) link

plz to explain authentic british east indian curry, i can't tell what adjectives are modifying what there

junior dada (thomp), Sunday, 22 January 2012 13:04 (eight years ago) link

haha i didn't know either, that's just what it said. it's just easy chicken curry with onions, ginger, garlic, curry powder, small amt of coconut milk and chopped tomato. i just put some tomatoes in the food processor. it was good! more like a weeknight thing, not fancy. just british.

tunnel joe (harbl), Sunday, 22 January 2012 15:45 (eight years ago) link

i got asafetida today, very stinky stuff

kim tim jim investor (harbl), Saturday, 28 January 2012 20:12 (eight years ago) link

i used it in yellow split pea thing and i will use again. just need to find a suitable container to avoid contaminating the rest of the kitchen with its stink.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:47 (eight years ago) link

I like these with the clasp tops

http://www.villagekitchen.com/images_products/bormioli_rocco_fido_glass_canning_183lar.jpg

good for coffee too! and ikea sells cheap ones for a few dollars.

dayo, Sunday, 29 January 2012 00:53 (eight years ago) link

yeah i have a plastic one i used to use for coffee i can throw it into. i need a way to store all of these big bags of stuff i get at the indian store! like cumin seeds, mustard seeds, etc. there should be a box with compartments that close individually and are safe from bugs but i don't think one i want has been invented yet. i don't want all separate containers. my kitchen is all a-clutter.

kim tim jim investor (harbl), Sunday, 29 January 2012 00:55 (eight years ago) link

I find that plastic bags are really bad at keeping smells in, I like glass

dayo, Sunday, 29 January 2012 00:57 (eight years ago) link

now that i think of it that might be the best container i'd be able to find. i keep getting these large bags of whole spices for like 2.99 and can't bear spending twice that on a tiny amount at the grocery store so i have to find some solution to this storage problem. i could just store them in a plastic box for now. when i have my dream house i will have more shelf space.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:08 (eight years ago) link

i like the round box idea but i don't think the contents would fit sadly. i think i need 16 oz jars or bigger.
i shouldn't say i don't have enough shelf space because my apt came with these shelves made of cinder blocks and 2x8s but they are full of ingredients already. i'll measure how much of a 32 oz jar the stuff takes up and order some of those sealed jars maybe.

kim tim jim investor (harbl), Sunday, 29 January 2012 01:23 (eight years ago) link

sounds like you need some kind of spice rack!

http://i.imgur.com/bNbJV.png

dayo, Sunday, 29 January 2012 01:29 (eight years ago) link

http://i.imgur.com/XIakt.jpg

dayo, Sunday, 29 January 2012 01:29 (eight years ago) link

My sister made a napkin holder in 7th grad shop class that my parents still use that looks pretty much like that. It has "C+" written on the bottom.

joygoat, Sunday, 29 January 2012 01:44 (eight years ago) link

i like the leek and tomato accent to that spice rack

kim tim jim investor (harbl), Sunday, 29 January 2012 01:46 (eight years ago) link

mmmm, now I want curry.
fun wall-mounted spice rack option - $7 metal board from IKEA and magnet-backed containers from dollar store, I pour out a bit from the big bags of spices and store the leftover bags in the cupboard in a tupperware container to keep it fresh-ish

https://fbcdn-sphotos-a.akamaihd.net/photos-ak-ash1/v197/224/57/516053577/n516053577_397272_6285.jpg

no leek accent for me :(

she started dancing to that (Finefinemusic), Sunday, 29 January 2012 02:17 (eight years ago) link

i'll probably try ikea within the next month or so
i'm doing one with chicken, spinach, garam masala, almonds, raisins. curry craze!

kim tim jim investor (harbl), Sunday, 29 January 2012 23:16 (eight years ago) link

I must take a photo of my "spice rack" when I get home, which consists of an extra large Decor plastic tub, stuffed to the brim with bottles and packets of various spices and herbs, in a big messy jumble :(

thanks to denial, I'm immortal! (Trayce), Sunday, 29 January 2012 23:21 (eight years ago) link

i think i am on my 4th different chicken curry in this book, they have all been successful. this one uses pieces of a whole chicken which i think is a big pain. i bought one already cut up. i don't have the right kind of knife; last time i tried to separate a chicken it took so long. then i watched jacques pepin and julia child doing it on tv and i realized i am just inept.

kim tim jim investor (harbl), Saturday, 11 February 2012 22:56 (eight years ago) link

I started buying whole chickens years ago and slowly got better at cutting them up. I actually time it now and it takes me less than two minutes to do it. Once you figure out the joint structure it gets much easier.

That said I never make curries (or any braised / simmered dishes) from whole ones because I inevitably end up overcooking the white meat. Feel like I'm doing something wrong somewhere.

joygoat, Saturday, 11 February 2012 23:14 (eight years ago) link

yeah i'm not sure how this will turn out with the varying sizes of chicken pieces. i could have bought a bunch of thighs or drumsticks. the marinade smells so great though. it's yogurt, ginger, garlic, serrano chiles (5 of them!), ground up whole spices, and cilantro. i'm looking for a cauliflower + frozen peas recipe. i am turning into a curry master.

kim tim jim investor (harbl), Saturday, 11 February 2012 23:58 (eight years ago) link

I had some japanese curry today at a japanese restaurant - I need to find some of those japanese curry cubes

http://www.youtube.com/watch?v=s1tAYmMjLdY (dayo), Sunday, 12 February 2012 00:35 (eight years ago) link

i tried to make a beetroot curry this week and it tasted really good but i guess i didn't cut the beetroot up small enough, because after cooking it for like an hour it still wasn't tender. so i ate a delicious curry of undercooked beetroot. i'll try again when i've got the energy to cut beetroot up really small or when i buy some ready-cooked beetroot.

jabba hands, Sunday, 12 February 2012 02:40 (eight years ago) link

the chicken worked pretty well. we ate a drumstick and a thigh each so there are still breasts in the fridge (sounds weird), but i cut into them to test doneness and they looked good. but i don't see any reason next time not to just buy drumsticks rather than a whole chicken. the marinade was perfect. hot enough to make my nose run but i like it that way. if anyone is wondering this was yogurt-almond chicken with a spinach sauce from 660 curries.

i also made something like "cayenne-spiked cauliflower," which was predictably pretty hot and very good.

kim tim jim investor (harbl), Sunday, 12 February 2012 16:21 (eight years ago) link

OK so I wanna make a vege korma for dinner. It seems the proper recipe involves creamed cashewnuts, which really, isnt gonna happen - tho I do have a half bag of mixed raw nuts I could use I spose.

But I have green beans, carrots, eggplat, zukes, etc and a can of tomatoes, curry spices and some powdered coconut cream... is there anything special that makes it a korma?

Lindsay NAGL (Trayce), Saturday, 18 February 2012 09:21 (eight years ago) link

you have probably already cooked dinner (idk what time it is there) but i want to make vegetable korma now too! i just went grocery shopping and got what i needed. i was gonna say i thought it meant cooked in cream/yogurt but wikipedia just said braised in liquid. it's not in my cookbook so i'm gonna try some internet recipes. i got half and half, canned tomatoes, slivered almonds, and i have plain yogurt and various vegetables to use. i was looking at some paneer in whole foods but it was pricey. i might go to the indian store. don't really need it though, it'll have more than enough fatty dairy.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:23 (eight years ago) link

You can make paneer pretty easily if you have time.

Mohombi Khush Hua (ShariVari), Saturday, 18 February 2012 15:29 (eight years ago) link

yeah i've made it before and found it to be a huge pain. i also have a very small kitchen so i want to keep the number of steps to a minimum.

kim tim jim investor (harbl), Saturday, 18 February 2012 15:32 (eight years ago) link

harbl! Now I want curry!

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:45 (eight years ago) link

I have small amts of red and yellow lentils in my freezer that I used like 4 years ago for a soup that it turned out I didn't like. I need something else to do w them.

drawn to them like a moth toward a spanakopita (Laurel), Saturday, 18 February 2012 16:48 (eight years ago) link

daal, maybe spinach&mushroom w/ some mustard seeds & served w/ raita?

ogmor, Saturday, 18 February 2012 17:05 (eight years ago) link

tonight - RENDANG

ogmor, Saturday, 18 February 2012 17:08 (eight years ago) link

what is a really good basic curry recipe for a first-timer? i've never made a proper one before, but i had an amazing tofu curry a couple weeks ago at a french-vietnamese place and want to replicate it. the menu just said "Sautéed tofu & vegetables in coconut curry & Thai basil".

just1n3, Saturday, 18 February 2012 17:21 (eight years ago) link

if you want thai curry you can get cans of mae-sri curry paste at asian stores for like $1. the green is very hot but red is safe. you just need a can of coconut milk and some water or vegetable broth and vegetables (e.g., sweet potatoes, green beans, chinese eggplant, red bell peppers, zucchini, cabbage). it has shallots and ginger and stuff in it but i always saute some before i add everything. if it was vietnamese try my made-up recipe above. i get curry a lot at a nearby vietnamese place and i think it tastes pretty close. i think the brand of curry powder is important; i got that at h-mart a while ago and my chinese grocery store has it too.

kim tim jim investor (harbl), Saturday, 18 February 2012 17:48 (eight years ago) link

this is kind of similar to what i do for thai curry but i think the separate coconut cream/curry paste step is not necessary http://dinersjournal.blogs.nytimes.com/2011/01/31/the-temporary-vegetarian-vegan-thai-curry-vegetables/

kim tim jim investor (harbl), Saturday, 18 February 2012 17:49 (eight years ago) link

that looks nice! i love that curry leaf flavor.

forensic plumber (harbl), Monday, 29 April 2019 00:35 (one year ago) link

yeah it’s really good

Squeaky Fromage (VegemiteGrrl), Monday, 29 April 2019 01:34 (one year ago) link

the recipes on this site are great great great
http://maunikagowardhan.co.uk/cook-in-a-curry/

Tiltin' My Lens Photography (stevie), Monday, 29 April 2019 09:20 (one year ago) link

these suggestions all look extremely promising, will experiment. I keep fkn around w/ peanut butter as a base making pseudo-satays and the peanut+coconut combination is proving too powerful for me to resist, I can't go back to tomatoes

ogmor, Tuesday, 30 April 2019 10:23 (one year ago) link

seven months pass...

i got one of those boxed chicken masala mixes from the indian store and i'm about to make it, while my homemade naan dough rises. good luck usa me

forensic plumber (harbl), Friday, 27 December 2019 23:16 (six months ago) link

update: a little weird. recipe wants you to use a cup of oil (i did not) and up to 3 cups of water. i just used 1 cup of water, but it has too much salt in it. it is also quite spicy but that's ok. i got 2 of these boxes so i have 3 more packets. i would do some more improvisations next time, such as add vegetables like potatoes, cauliflower, peas, chickpeas, idk.

forensic plumber (harbl), Saturday, 28 December 2019 00:48 (six months ago) link

is it something where they want you to cook it for a lot longer so the oil/water boils off? What you're describing reminds of the box recipe on this fish curry box mix ... I think I did what you did, or maybe something similar, and it wasn't what it was supposed to be, I'm pretty sure.

sarahell, Saturday, 28 December 2019 04:49 (six months ago) link

i would have thought so but no, it gives you times like "10 minutes" and i was using a big saute pan with a lot of surface area. i was thinking it might thicken because it contains corn starch but it must have only been a trace amount. and i was using cut-up chicken breast so i didn't want to cook it too long.

forensic plumber (harbl), Saturday, 28 December 2019 14:39 (six months ago) link

i'm not familiar with this masala mix, but the more you cook and stir cornstarch the more likely you are to lose the thickening power. the thickened product will get watery as the network which the starch causes to form breaks. personally i would just make the sauce by hydrating the spice mix and making a slurry, then slowly add that to the simmering water/fat while whisking and finding out how thick it ends up. and cook everything else separately and add it to the sauce. seems that would be more foolproof? sorry for completely unasked-for opinion!

one charm and one antiup quark (outdoor_miner), Saturday, 28 December 2019 23:43 (six months ago) link

no--that does make sense, but i wouldn't want to cook the meat and then coat it in stuff. i think it's just meant for lazy people. i will try the slurry when i use it with chickpeas though, since they'll already be cooked.

forensic plumber (harbl), Saturday, 28 December 2019 23:54 (six months ago) link

This person's videos have been a revalation for me:
https://www.youtube.com/watch?v=qV38aaJSlTE&t=222s

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry. Ive tried it with toor dal, and as a base for saag, and it made such a freaking difference doing it properly.

Its a PITA having so many different packets of spices and seeds though. And they cook everything in pressure cookers so its hard to know how long to cook dal/lentils for.

Stoop Crone (Trayce), Monday, 30 December 2019 05:55 (six months ago) link

Oh and watch the mustard seeds. One time I poured wayyyy too many in and also burnt them and the taste was bitter and horrid :(

Stoop Crone (Trayce), Monday, 30 December 2019 05:56 (six months ago) link

trayce can you paste link to the video with a space in it to stop the autoembed? "an error occurred"

i am in the middle of rearranging/jarring all my various spices and seeds and it's a mess. i had too many bags in the cabinets.

forensic plumber (harbl), Monday, 30 December 2019 13:49 (six months ago) link

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.

Without being able to see the video I can at least agree with that statement! I did an Indian cuisine cooking class a couple of months ago and the one useful thing was the chef showing us 3 ways of bringing out spice flavors: bloom in ghee (for curry sauce), add to a liquid & simmer (dal), and...I forgot the third one but it must have involved the rice because that's the other thing we made.

Anyway the curry was boring as. She admitted it was just a "base" to be tailored by regional & family preferences.

There's more Italy than necessary. (in orbit), Monday, 30 December 2019 20:59 (six months ago) link

can vouch for meera sodha's books as great curry recipe tomes; made in india is a bit better than her purely-veg fresh india, and has lots of great veg recipes too.

The base technique there of ghee, frying off seeds, then onion, then spices, then tomato, is (I'm assured by my indian coworkers) basically the base for any curry.

this is pretty much how every curry i make or attempt begins, cannot make any claims for their authenticity but they are often really nice! (Onion section is often a slurry of blitzed onions/garlic/ginger)

Pinche Cumbion Bien Loco (stevie), Monday, 30 December 2019 21:30 (six months ago) link

two weeks pass...

Eep I never came back to see the link hadnt worked!

http://www.youtube.com/watch? v=L32CGVxvdVE

Or look up Swasthi's Recipes on YT.

Stoop Crone (Trayce), Friday, 17 January 2020 01:49 (five months ago) link

one month passes...

i made chicken tikka masala and a spinach-onion pilaf both from 660 curries

the sauce for the tikka masala was a bit too sweet. i did make my own mistake by putting in one can of tomatoes instead of one CUP of tomatoes. but it has raisins in it (blended up with everything). the marinade is very good. i added lemon juice. pilaf is good, would make again. probably try a different CTK recipe next time but not bad or anything.

forensic plumber (harbl), Tuesday, 25 February 2020 00:21 (four months ago) link

CTM obv
the raisininess is not a bad combo with the hotness of the marinade, it's growing on me

forensic plumber (harbl), Tuesday, 25 February 2020 00:28 (four months ago) link

chana masala, i questioned the 660 curries recipe because it had raw onions added at the end. i don't mind the act of eating raw onions but i don't like the aftermath. no thanks. so i went to the old standby smitten kitchen (a madhur jaffrey copy). it has 1 tablespoon of amchur and lemon juice but i need more sweet/sourness. some recipes have anardana, dried pomegranate seeds. i will get the anardana, soon.

forensic plumber (harbl), Wednesday, 26 February 2020 23:21 (four months ago) link

I've never tried it with anardana, sounds interesting

frederik b. godt (jim in vancouver), Wednesday, 26 February 2020 23:26 (four months ago) link

I went and made chicken tikka masala for the first time last night. The flavor wasn’t quite right but the texture was perfect and I enjoyed it. Could have been sweeter, actually. Think maybe because I used diluted tomato paste instead of puree/sauce but idk

brimstead, Saturday, 7 March 2020 17:24 (four months ago) link

The new David Chang on netflix has a curry episode that is very good. It's the only episode of the new series that I probably will watch.

Yerac, Sunday, 8 March 2020 16:51 (four months ago) link

xpost raisins!

Yerac, Sunday, 8 March 2020 16:52 (four months ago) link

madhur jaffrey ground lamb and peas curry. i believe i have made it 100 times now and it never fails.

forensic plumber (harbl), Tuesday, 17 March 2020 00:56 (three months ago) link

That is a stone cold classic. Haven’t made it in a while but will now.

American Fear of Pranksterism (Ed), Tuesday, 17 March 2020 01:38 (three months ago) link

kheema matar! ive also made various versions of that like a million times

just sayin, Tuesday, 17 March 2020 02:16 (three months ago) link

i got the anardana at the chinese store i visited for the first time today, had a very random assortment of indian ingredients. plus more amchur powder.

forensic plumber (harbl), Friday, 20 March 2020 21:59 (three months ago) link

Threw out a whole, unopened packet of amchur powder last night bc full of MOTHS. THE WASTE.

There's more Italy than necessary. (in orbit), Friday, 20 March 2020 23:22 (three months ago) link

i have looked for amchur powder at three different Indian grocery stores and haven't found shit, so I bought the pomegranate powder and am about to make another large batch of chana masala because i have a 4 lb bag of dried garbanzos that aren't going to cook themselves

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:16 (three months ago) link

That seems weird that three places would not have had it. In demand!

Yerac, Sunday, 22 March 2020 20:23 (three months ago) link

I don't really know what sort of packaging I am looking for and I haven't asked for help either -- nor did I google to see what packages look like.

wait i just googled -- it's the same as asofoetida powder?!!?!?

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:29 (three months ago) link

no not the same thing, right?!
i am confused
even after googling i don't think i have seen amchur powder in the stores i have shopped in and they are for sure the sort of places that would have such a thing.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:30 (three months ago) link

it is NOT lol

forensic plumber (harbl), Sunday, 22 March 2020 20:45 (three months ago) link

it has a very unassuming appearance and should come in a bag. every indian store should have it. i can mail some to you?!?

forensic plumber (harbl), Sunday, 22 March 2020 20:46 (three months ago) link

i'm going to make chana masala tonight too. maybe a naan.

forensic plumber (harbl), Sunday, 22 March 2020 20:48 (three months ago) link

i'm probably just looking in the wrong place -- i should have googled to see what it looks like after i failed to find it the first time but here i am!

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (three months ago) link

wrong place in the store i mean

weird woman in a bar (La Lechera), Sunday, 22 March 2020 20:56 (three months ago) link

when i bought it in an indian store in london it was actually just labeled mango powder instead. You should ask at the counter, they might have it in a weird bulk bag.

Yerac, Sunday, 22 March 2020 21:07 (three months ago) link

i found amchur powder last weekend hanging out near asafoetida and other spice type things. i had never tasted it before—pretty cool stuff!

call all destroyer, Sunday, 22 March 2020 22:09 (three months ago) link

after hearing about the moth incident i'd advise against buying bulk. could mess up your whole pantry. = unasked-for $.02
xpost

medicate for all (outdoor_miner), Sunday, 22 March 2020 22:58 (three months ago) link

i think bulk means by the pound in this context

forensic plumber (harbl), Sunday, 22 March 2020 23:04 (three months ago) link

i was just thinking it not being packed in a commercial container. I've never had pantry moths. Is this a common thing?

Yerac, Sunday, 22 March 2020 23:30 (three months ago) link

i had them once about 10 years ago because they got into a bag of pumpkin seeds. then i realized they were elsewhere. a lot of vacuuming up moths and throwing out food.

forensic plumber (harbl), Sunday, 22 March 2020 23:35 (three months ago) link

reporting back about the anardana: tasty but i should look for the powdered form. these are the actual seeds and they were not grindable with mortar and pestle.

forensic plumber (harbl), Sunday, 22 March 2020 23:37 (three months ago) link

Huh, the stuff I found was already powdered/pulverized.

weird woman in a bar (La Lechera), Sunday, 22 March 2020 23:38 (three months ago) link

yeah, i forgot to check when i was at the indian store and saw this at the chinese store (indian brand) and grabbed it not thinking too hard about it. i'm sure the indian store has the powdered form.

forensic plumber (harbl), Sunday, 22 March 2020 23:39 (three months ago) link


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