[Sca-cooks] spice mixes

[Huette von Ahrens]

I had looked up curry in "Soup for the Qan" index and
it isn't there.  Can you tell me what page this is on?

Thanks.

Huette

--- Philippa Alderton <phlip_u at yahoo.com> wrote:
>
> --- Mercy Neumark <mneumark at hotmail.com> wrote:
>
> > Do you all have any recipes for these mixes?
>
> Actually, I think there have been quite a few
> recipes
> given out for poudres douce and forte- have you
> checked the Florilegium? It's just the sort of thing
> Stefan collects.
>
>  I've
> > been TRYING to do
> > research on period curries and this was mentioned
> on
> > one of the websites.
> >
> > On a similar note, do any of you have any good
> > websites you can turn me too
> > in regards to curry history?  I found a few but
> most
> > of them don't go into
> > detail about the history (and I can't tell how
> > accurate they are).
>
> Well, there's a problem there. You would certainly
> find several recipes for period spice mixes, but
> curries are an Indian-esque thing. Curry powders as
> we
> know them, resulted from the English in India, about
> the 18th century, bringing mixes back from India as
> Indian curry, but the Indian cooks themselves never
> packaged things quite that way. Their take on the
> situation has always been to mix the spice blends in
> the foods as they were cooking them, so that while
> they might, for example, have both cardamom and
> cumin,
> in lamb, chicken, or vegetable dishes, the
> proportions
> would differ according not only to whichever of
> these
> they were cooking, but whatever the other
> ingredients
> might be, just as any other good cook might do.
>
> Also, if you can get your hands on Paul Buell's
> "Soup
> for the Qan", he was telling me about several of the
> dishes that he had tried, which although they were
> essentially one-pot meals, done in the Mongol style
> as
> they were adopted by the Chinese, might also provide
> a
> starting point for curried dishes as they are known
> today. He told me that several are quite hot, even
> without the use of our New World hot peppers.
>
> But, I'm sure you could get quite a few decent
> modern
> recipes by doing a search for "curry" on the "Net...
>
> Phlip, who actually does know a bit about foods
> other
> than those containing capsicum.
>
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=====
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