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Sez You... |
From Roger Whitehead:
Indeed. See our in-depth discussion of divination. |
From Cason Bang:
Thank you for that further elaboration. |
From Morgiana P. Halley:
When the sorrel plant goes to seed, it turns a rusty red color.
Good ones! |
From Wayne Resnick:
As aficionados of Indian cuisine (and languages) we should point out that the Tamil word is only one of several suggested origins of the English word curry. Others include the Hindi words for a type of cooking vessel (plausible) and a cold yogurt dish (unlikely). There are also curry leaves, a South Indian spice that is seldom used in curries. And speaking of things not used in curries - that nasty stuff called "curry powder" is one such. Authentic curries are made with many spices, varying by dish, each of which is treated according to its properties and each added at different stages of cooking. Curry powder is a mixture of spices which are all treated in the same manner and added at the same time. Barbarism! Far from being an indispensable ingredient of "most types of curry", this invention of the British Raj gives only a vague approximation of what a real curry tastes like. Throw it out, we say! Learn to grind your own spices, make your own garam masala, and remember... add the chili at the beginning (with the garlic and ginger) but the masala at the end (with the fresh, chopped dhania leaves). We must go now, we've just remembered the plate of cold samosas in the fridge. |
Or read last week's issue to see what all of these people are talking about! |
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Last Updated
01/08/06 02:17 PM