[Sca-cooks] OOP - curries

[Patrick Levesque]

A good point! I never faced this reaction personnally, but I listed the
entire ingredient list from my last feast, just in case (one appetizer did
involve sea salt)

This said, I've tried my first adaptation of an early period recipe friday
and I realized when cooking time arrived that I'd run out of sea salt, so I
used the usual thing instead...

I did a moderately hot curry (not quite as much spices and salt as
specified in the text) involving black and red pepper, cumin, turmeric and
cardamom (which I finally managed to find) mixed with cream and safflower
oil; I pre-fried the chicken in sesame oil and cooked it in the curry,
served everything with rice. My impressions are:
	-There was too much cumin in that mix in proportion with the other
elements
	-This specific spice mix would be more appropriate to darker meat.
	-I will probably stick with moderate spice mixes for a feast. If
anybody wants the period native thing, I'll have them sign a disclaimer
before hand!


Petru



>
>Greetings.  I just want to pop my noise in here for a quick minute.
>Several folks I know don't typically use combined ingredient spices like
>this for the very reason that they may find out the hard way that they have
>a bad reaction.
>In this case, specifically, my immediate response was to sea-salt.  I have a
>couple of friends who get sudden, severe, migraines from sea salt.  I have
>come to realize this is not just some random crazy who claims something
>wild.  I have also realized that if sea salt is used it should be mentioned,
>listed and specified as such.
>Olwen