Thanks for answering so quickly!? I can't wait to try it because I love the flavor of fennel seed.

-Mary

Quote from: DARTHPHALL on April 13, 2005, 10:44 PM
you could be the proud owner of the worlds first pair of exploding trousers !!

This is a serious question on a delicate subject.? I know that a person's mouth builds up a tolerance to the heat from chillis.? Does that happen to one's, shall we say, eliminatory system?

Quote from: pete on April 13, 2005, 10:54 PM
One demo I went to used oil from the deep pan fryer.
I had just seen that used for frying peppers and onions, but I am sure it must be used for the poppadoms and chips too.

And onion bhajis, and samosas, and puri, and pakoras... those would all add flavor to it.? And that oil flavor would be hard to reproduce without making all those things at home.?

Quote from: DARTHPHALL on April 14, 2005, 11:27 AM
Asafoetida

Ooh, I hate that smell!? I had to put the container inside another tightly-sealed jar -- otherwise I can always smell it. There's a reason it's nicknamed "devil's dung."

Quote from: Curry King on April 12, 2005, 05:43 PM
The spice mix made quite a bit so I only used 2tsp of it about a third of the total amount.?

This sounds good, but I'm not clear on one part.? Did you mix the chilli powder & water into the whole spice mix and just use 2 tsp. of that resulting mixture, or did you mix the chili powder & water into 2 tsp. of the spice mix?? Thanks.
-Mary

Quote from: joe2 on April 13, 2005, 09:24 PM
Kris Dillon's take a bit more work but really are the business - fantastic.

I've been meaning to try that recipe but didn't know about the mint sauce.? Is it a vinegar-based sauce such as Crosse & Blackwell?? Thanks.?
-Mary?

Quote from: ghanna on April 11, 2005, 06:59 AM
Any one got any idea of how to cook the chicken? at home without the tandoor,

Ghanna, for what it's worth, the chef at the CTM class I attended said you could just put the UN-cooked, but marinated, chicken chunks into the sauce and simmer until cooked through and tender.? I don't have to tell you that would be an entirely different flavor, but the thought of some of the marinade mixing into the sauce sounds interesting.
-Mary

Blondie, that?s an interesting article. I?ve had Japanese curries, and because my husband likes them, I?ve done some research on them. They bear very little resemblance to Indian curries and are an unappetizing brown and very thick and gloppy.? They?re really popular there, like McDonald?s is in the US.

http://www.yoshinoya-dc.com/pot/index.html

Japanese housewives almost always use a box mix for the sauce, and then just add meat, carrots, onions, tofu, whatever.? I have two boxes of curry sauce (it comes in a solid bar marked into squares like a chocolate bar).? The ingredients of Glico medium curry (a popular brand) are: vegetable oil, wheat flour, sugar, salt, curry powder (turmeric, coriander, cumin, chilli pepper, pepper), lactose, MSG, Worcestershire sauce (onion, tomato, apple, spice, distilled vinegar, salt, caramel coloring, yeast extract), caramel coloring, hydrolyzed soy protein, banana, yoghurt (nonfat dry milk, sugar), honey, onion, sugar ester, tomato, artificial flavor, raisin.

Maybe Worcestershire sauce is our secret ingredient!

-Mary

Quote from: Mark J on April 12, 2005, 12:53 PM
I would just let them know how often you are in

And flattery.? What chef, being told his curries are the best on earth, wouldn't love you and want to help?? I know it works on me!
-Mary

Do you think the chefs who use chicken jelly are the same ones who let the sauce ferment outside the fridge?? I'm starting to feel queasy....

In an effort to broaden our pool of informants, I posted a message on eGullet, a very large website devoted to food (cooking, eating, writing, reading).? Many of the participants are food writers and chefs from all over the world.? I asked for help in recreating "the taste."? So far the answers have included one person agreeing that UK curries have the taste, and one person recommending Pat Chapman's "The Modern Indian Restaurant."? Oh, well, it's only been one day.