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If you have an Indian market nearby...
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SkySaw said:Canugghead said:@Little Steven haha, I got tired of measuring myriad of spices by the teaspoon, so much easier with a one tenth gram precision scaleLBGE & MiniOrlando, FL
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Speaking of Indian grocers and heat, look for black mustard seed. Many Indian dishes start w. the instruction, "toast mustard seed," similar to "saute´onion" in Western cooking. I read that the darker the mustard seed, the hotter it is. Seeing a bag of black mustard at the local place, and having read that ground mustard seed activated by water is far more pungent that that activated by vinegar, I gave it a try.
Pounded a Tbl in a mortar, add about an equal amount of water, and waited 10 min. It was wasabi hot. Completely opened the sinuses. The little bits lodged in my teeth kept appearing for maybe 45 min.
Within 3 days in the fridge, the heat had faded. So now, beside a pepper grinder, I have a black mustard grinder.
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fljoemon said:@Carolina Q ... looks like you visited Patel Brothers. SWAD is their signature brand. Let me know if you need help with any Indian food that can be made on the BGE.
Good thing you got the normal chili powder .. got a little bit kick to it. Next time look for the Kashmir chili powder .. it is less potent and very colorful .. used for tandoori chicken without adding any additional food coloring.
If you like to spice it up .. look for this ...Steve
Caledon, ON
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About curry leaves...In San Diego, the Indian groceries get a few curry plants in pots every so often. Call them and ask when they expect to receive them.
I have five of them on my patio. Just move the leaves around a little bit and you get the most pungent, aromatic scent--unbelievable!Judy in San Diego -
About the ghee: it's basically butter without the milk solids. Always use a clean spoon with it. Use when you want a butter flavor cooking at high heat.*******Owner of a large and a beloved mini in Philadelphia
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jlsm said:About the ghee: it's basically butter without the milk solids. Always use a clean spoon with it. Use when you want a butter flavor cooking at high heat.
Ghee is boiled for quite some time after the solids are removed so the nutty flavour develops. It is quite different than clarified butter.Steve
Caledon, ON
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Little Steven said:jlsm said:About the ghee: it's basically butter without the milk solids. Always use a clean spoon with it. Use when you want a butter flavor cooking at high heat.
Ghee is boiled for quite some time after the solids are removed so the nutty flavour develops. It is quite different than clarified butter.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
You will know the difference when you taste it. Some ghee is vegetable based.
Steve
Caledon, ON
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Little Steven said:You will know the difference when you taste it. Some ghee is vegetable based.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Ghee is great stuff! Really good for searing. Doesn't brown like butter.Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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Carolina Q said:Little Steven said:You will know the difference when you taste it. Some ghee is vegetable based.
If it's vegetable ghee it will say it on the label. The other comparison would be butter. Damn I wish I could use emoticons.Steve
Caledon, ON
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