Quote from: livo on March 28, 2019, 01:17 AM
https://curry-recipes.co.uk/curry/index.php?topic=3003.0

thanks!

Stephen, would you mind linking to your recipe?

Chewy, I am not sure of brand names - I tend not to pay attention to them. I have 3 Indian grocery stores in my metro area (1 of which, sadly, burned down recently thanks to a fire in a neighbouring building, so is in unknown state of pay whether or not they will return).

I think I have seen Rajah brand, but don't want to swear to that - I have mainly been sourcing the basic spices to blend myself. I wanted all along to develop a house flavour, hence getting the raw spices in bulk.

I have a curry powder from my local restaurant supply store, which is "Chef's Quality" brand, which appears on most of my spices  - it's a moderately hot curry blend, but rather bland, hence making my own curry powder and garam masala from scratch. Also hence my confusion on the roles of curry powder vs garam masala 

thank you all for your thoughtful posts.

I have come so far in my curry knowledge in a very short time thanks to everyone here sharing their knowledge so generously, and I am learning more each day 

for many years I have been under the impression that curry powder and garam masala were basically the same thing.

Thanks to all the posts here, and the recipes for each, it seems to me that curry powder and garam masala are linked, but totally independent spice blends. Curry powder is the "chef's spice" mix, garam masala is the "finishing spice blend" put in just minutes before serving to freshen up the aromas and flavours just before the food hits your mouth.

Have I completely misunderstood the role of CP vs GM, or am I onto something....?

thank you, Phil!

Quote from: Peripatetic Phil on March 23, 2019, 09:11 PM
Unless I missed something, it looks as if the research was conducted using solely soyabean oil; in the UK, at least, "vegetable oil" is usually (but not invariably) rapeseed oil.

** Phil.

yessir. However, the problem with soybean oil spreads to corn, rapeseed, and other seed/bean derived oils - they are basically omega-6 only oils, which is problematic for health reasons. Not doing the same tests with Mazola and Canola oil is a frustrating omission, or it could just be that the researchers felt they didn't need to do so as the oils are so similar?

Over the last several decades there has been a lot of focus on the amount of oil and fat used in cooking. Due to that there has been a big switch from lard, butter, and beef tallow to using "vegetable oil" instead.

The problem is that most of the vegetable oil isn't actually made from vegetables. It's made from beans or seeds. The oils are extracted using some very nasty industrial processes.

A recent study has pointed toward these oils being potentially potent carcinogens if they are used at high temperatures. (Don't take my word for it, I will post the link.)

So, please be wary of reclaimed cooking oil, especially if it's from "vegetable oil".


https://medicalxpress.com/news/2019-03-mice-impact-reused-cooking-oil.html

Quote from: Peripatetic Phil on March 23, 2019, 02:53 PM
Ah yes, I see the problem.  I bought mine at a far far cheaper price, from Planet Spices.  Current price USD 13.99 for 100 gm, post-free worldwide.  Cheaper to buy 1kg, of course ( USD 89.99).

** Phil.

thanks for the reco, Phil! Browsing over there now....

Quote from: Peripatetic Phil on March 23, 2019, 08:43 AM

Quote from: bhamcurry on March 23, 2019, 01:32 AMI have managed to find everything I need except wheat-free asafoetida, which I have decided to just ignore.

Pure asafoetida is available online, if such can be legally imported into Alabama.

** Phil.

yeah, no problem bringing that in, I just object to the price (cheapskate me  ;D)