Learn How Cinnamon is Grown and Harvested #561

Trifala -  Natural Herbal Laxative and Colon Cleanser 

Hi ELW,
I wrote to Eastern Star last month and this was the reply:

QuoteHi Frank



Thank you for your interest in Eastern Star.  Firstly could I ask you where you read the good reviews?

Eastern Star has been supplied to the Chinese wholesale market in the 10kg tin for over 40 years.  We do not do this product in any other size.  We are the largest curry supplier in the UK and produce curry powders for all of the major supermarkets.  However the Eastern Star recipe is unique.

Do you require Eastern Star for personal or commercial use?



Thanks

Chris

Chris Tedore?

07769906468

British Pepper & Spice

www.britishpepper.co.uk

From: Sam Hills On Behalf Of Sales Mail Box
Sent: 19 December 2011 09:17
To: Chris Tedore
Subject: FW: Eastern Star Curry Powder

I didnt name any websites as there was some bitching going on at the time.
I didn't receive a follow-up. 

If anyone else wants to probe further then go ahead. As they say up north "Shy Bairns get Nowt"   

Frank.

http://www.foodiewithfamily.com/2010/06/03/homemade-ghee-clarified-or-drawn-butter-or-beurre-noisette/

Hi Al,
It was a few years ago now and i have an iron stomach 
Only ever had one dodgy day in Goa in all the times i've been to India.
The birds are Black Shouldered Kites and it was a great site to see.
NOT for the faint hearted though!
Where i was eating was actually looking down into the slaughterhouse yard.!
It is a nice city, but wasnt an intended visit. The bus broke down on the way to Mysore (new years eve) just outside the city after a 24 hour journey and the bus company refused to do anything about it.
A businessman on the bus kindly paid for everyone to be taken into town on 2 local buses 
I'd met a young guy on the bus who had kindly offered for us to stay at his aunts flat. But first, was some food. We went straight to Russell Market.
The first place was a Butchers shop cum Cafe! Funny  ;D The smell was overwhelming. Hardly surprising when the chef's apron was covered in blood. 
I would've been quite happy to eat there but my girlfriend was turning green so we went nextdoor which overlooked the Beef Market. 
....Yeah, good days.

Frank. 

I stupidly bought 4kg for a quid, when they had 10kg for 1.49 in a place in Blackburn.   :
The asian supermarkets are so much cheaper for lots of things. Not just curry related.
Fresher and tastier than the big chains too. 

Frank.


http://forums.moneysavingexpert.com/showthread.php?s=0f77e925058f7b35a5e94da17e5d7ca3&t=347421

There was a time when i wouldn't touch a curry house that had beef on the menu.                                            "Indians dont eat beef!" i said.
I became more accepting after my first day in Bangalore, where upon arriving, i was whisked straight to a restaurant for butter chicken overlooking this place.
                     
                       

Frank.

Shaan Restaurant

Tajdar Restaurant

Firstly, i want to say that i never knew Kris Dhillon posted on this site until yesterday. i thought she had only posted on the other forum.
Anyway,
it was from looking at the growing methi thread and reading Kris' posts that started my browsing mission. I've read through the posts about MSG and All Purpose Seasoning and i think i'll be experimenting with these in the near future.
I checked out a couple of vids just to see at what stage people were adding it, as opinions are mixed. Jury is still out on that one. :
In one of the videos, they mention Shiitake mushrooms as having a high glutamate content and are used as a natural alternative to Monosodium glutamate.

Hmmmm, ok. So what if i dried some Shiitake Mushrooms and powdered them? i thought.

QuoteDiscovery of shiitake powder opens chef's eyes

August 22, 2010|By Eric Gower

Many years ago I tossed a few whole dried shiitake mushrooms into my blender, just to see what would happen. What happened completely changed the way I cook.

I discovered that finely pulverized shiitake powder can radically improve most home cooking. It adds a tremendous amount of flavor and umami (savory goodness) to everything. I now always have a tin of finely ground shiitake near the stove, right next to the salt and pepper. It's become that basic.

The holy grail of cooking for me is that kind of serendipity: discovering new ways to make beautiful food with very little additional effort, either through a new technique or a new ingredient.

Dried shiitake mushrooms are probably not a new ingredient for most Bay Area cooks; many Asian cooking traditions make full use of their meaty, smoky flavors by rehydrating them in water and tossing them - and, often, their cooking liquid - into stir-fries and other dishes.

Looks like someone has beaten me to it 

Here's some more interesting info.

http://www.foodingredientsfirst.com/videos/Jan-Klerken.html

http://www.umamiinfo.com/2011/03/umami-rich-food-vegetables.php/

Cheers, Frank. 

How to make Saag Aloo