Welcome to the forum

?Hola Nev! ?como estas?

Welcome to cr0!
Well at least you have most of the major spices on your door step and the best chilles on the planet.
Where in Mexico are you?, I love the place and have been there 5 times covering most regions.
You will find all you want to know about curries here so feel free to get involved and post your results.

I presume you are asking about butter ghee as opposed to vegatable ghee.
Store in the fridge, ghee can go rancid if kept at room temperature.
Its a pain to get out of the tin because it goes very hard but you can just gently warm it on a gas ring and pour out what you need then back into the fridge when cooled.
If you want to be authentic, proper ghee containers can be bought here:

http://www.spicesofindia.co.uk/acatalog/Ghee-Pot.html

Hint, put a little melted ghee around the lid before storing in the fridge and it is totally airtight.
Hope this helps

Welcome to the forum

http://www.spicesofindia.co.uk/

That's who I use and they do deliver to the Netherlands, postage might cost you a bit though, but if you are buying in bulk it might well be worth it.
Oh and welcome to cr0

Welcome to the best and non-comercial curry forum, get stuck in and post your results and don't forget the pictures, we like pictures here

Welcome to the forum

Quote from: Secret Santa on January 29, 2008, 07:51 PM

Quote from: Bobby Bhuna on January 29, 2008, 01:09 PM
I even got the tiny scum remminants that I couldn't get with spoon...

What is it with you people and scum?  Do you think there's this repugnant scum molecule hidden in every foodstuff that magically rises to the surface when boiled? The scum is totally inoffensive, if you don't believe me the next time you make a base leave all that horrible scum in and then tell me that it made a difference when you came to make your curry. It's namby-pambyism of the highest order.

Secret Santa, head of SLL (Scum Liberation League)

*Sighs*
Sorry to disagree with you again SS but that scum on the top contains all sorts of stuff that you would not know about.

Let me give you a little insight, if a pub served you a pint of bitter without a head on it, therefore robbing it of it's refeshing bitter flavour (in this case isohumulones are the reason), you would not be happy.
Same thing works in reverse, leave the scum on an onion base gravy and you will get an unwanted bitter taste (same with lentils btw).
I admit I do not know the chemical compound involved in this case, but I take it on trust that generations of BIR chefs, who advocate taking the scum off, cannot all be wrong, unless you know better?.
So yes it does make a difference IMHO. 

Welcome to the forum tavaman
You sound like a man after my own heart, I am primarily into authentic curries and have been experimenting with using a BIR style base to cut down on prep time. My last one was a Dhansak which I have been too bone idle to post to the forum yet

Quote from: Secret Santa on January 23, 2008, 04:37 AM

Quote from: ast on January 22, 2008, 11:13 PM
Still, I've never personally noticed much of a sour taste in my vindaloo.

Me either. It seriously winds me up when ppl put lemon or vinegar etc. into a vindaloo. I have never ever ever had a sour vindaloo. What part of the country is this normal in for god's sake?

Ohh..I take this curry lark far too seriously

Vindaloo traditionally uses pork and comes from Goa, Goa is a an ex Portuguese colony, Portuguese pork recipes include a lot of dishes with a vinegar base.
http://www.portuguese-recipes.com/Pork%20Recipes.htm
An authentic Goan vindaloo recipe will use vinegar instead of water, some Birs (very few) try and keep the close to original taste rather than just upping the heat content of a madras style curry.
Thats why