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Path: utzoo!linus!decvax!ittvax!dcdwest!sdcsvax!sdcrdcf!hplabs!hao!cires!nbires!opus!rcd
From: rcd@opus.UUCP
Newsgroups: net.cooks
Subject: Re: How hot is HOT?
Message-ID: <636@opus.UUCP>
Date: Tue, 24-Jul-84 17:54:16 EDT
Article-I.D.: opus.636
Posted: Tue Jul 24 17:54:16 1984
Date-Received: Fri, 27-Jul-84 02:31:24 EDT
References: <147@pyuxt.UUCP>
Organization: NBI, Boulder
Lines: 31

>Here is a recipe for a recipe for a curry paste (untried)...
I think that recipe (see "References") needs a little tuning up.
Comments:


>4oz coriander seed
>1oz mustard seed
Any problem with substituting pre-ground spices here?  Ground mustard, in
particular, survives pretty well.

>1/4gill vinegar
How much?  ("units" claims that this would be one ounce.)

>2 dried chillis
What sort?  A "chili" can cover a multitude of sins.

>1oz cummin seed
>1/2 oz dried ginger
Much easier if ground first.

>1oz safron
Problem here.  If you've priced saffron lately, you know why; an ounce of
saffron costs more than an ounce of certain illicit herbs.  Moreover, you'd
be wasting the saffron in a mixture that's otherwise so potent.  I might
believe some small fraction of an ounce.

>1oz pepper
Wouldn't this be white pepper, most likely?
-- 
Dick Dunn	{hao,ucbvax,allegra}!nbires!rcd		(303)444-5710 x3086
	...A friend of the devil is a friend of mine.