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From: marcus@pyuxt.UUCP (M. G. Hand)
Newsgroups: net.cooks
Subject: Re: How hot is HOT?
Message-ID: <153@pyuxt.UUCP>
Date: Thu, 26-Jul-84 18:22:33 EDT
Article-I.D.: pyuxt.153
Posted: Thu Jul 26 18:22:33 1984
Date-Received: Fri, 27-Jul-84 07:33:10 EDT
Organization: Bell Communications Research, Piscataway N.J.
Lines: 29

Newsgroups: net.cooks
Subject: Re: How hot is HOT?
References: <636@opus.UUCP>

The untried curry paste recipe i posted has been picked up and querried
(quite rightly) by Dick Dunn - the original should probably not have been
sent - it was intended to demonstrate the type of spices use in curry, not
to give anyone a good recipe.

To most of Dick's questions the answer is "I'm not sure," however:

	powdered mustard is fine
	black or white pepper - who knows?
	chillis - those small thin red ones about 2 inches by 1/4 at the thick
		end
	saffron - thats what the book said.  I've always balked at the price
		and used turmeric instead
	a gill is 1/4 of an Imperial pint - 5 fluid oz to you (if it was
		an ounce no-one would ever get drunk on whisky - in UK
		a standard measure is 1/6 gill or 1/5 gill in Scotland)

To beginners in curry cooking I can thoroughly recommend Madhur Jaffrey's
Indian Cookery book - since she lives in NYC it or a similar one ought to be
available in this country even if that particular book is published by the BBC.

		marcus	hand		(pyuxt!marcus)