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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-10-2012, 08:16 PM   #46
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This is awesome. Thanks for being so kind and sharing.
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Unread 09-11-2012, 12:01 AM   #47
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Great post! I have a question. How long will the toasted seeds last and have the "fresh" flavor. I have free time at the restaurant and could toast the seeds there for use at home. Would the whole seeds store well after toasting?
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Unread 09-11-2012, 05:10 AM   #48
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Awesome buc....made this 5 or 6 times now...1st was beverage induced failure but got er down now...im getting 4 meals for the price of 1 take out...woohoo...

one question...most other curry spice mixes include tumeric but you dont,,,any specific reason?....

On side note...has this city ever changed....20 yrs ago couldnt find fresh pasta so I opened a shop...when you posted this thread I groaned re curry leaves...found dried and couldnt believe it....
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Unread 09-11-2012, 05:14 AM   #49
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oh yea...after toasting fenugreek I had to run to store...upon return all I could smell was maple syrup and was puzzeled as I was out....did a goole search and found interesting link between that spice, maple syrup and terrorism scare in new york city...
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Unread 09-11-2012, 05:25 AM   #50
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Quote:
Originally Posted by Pyle's BBQ View Post
Great post! I have a question. How long will the toasted seeds last and have the "fresh" flavor. I have free time at the restaurant and could toast the seeds there for use at home. Would the whole seeds store well after toasting?
Bryan if you grind and roast and put into a good sealing container big enough to just hold the quantity the fresh aromatic sense will last a week.
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Unread 09-11-2012, 05:33 AM   #51
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Quote:
Originally Posted by lemur View Post
Awesome buc....made this 5 or 6 times now...1st was beverage induced failure but got er down now...im getting 4 meals for the price of 1 take out...woohoo...

one question...most other curry spice mixes include tumeric but you dont,,,any specific reason?....

On side note...has this city ever changed....20 yrs ago couldnt find fresh pasta so I opened a shop...when you posted this thread I groaned re curry leaves...found dried and couldnt believe it....
I want to thank you bro, it makes it really worthwhile to hear someone is benefiting from my efforts!

About turmeric, it is a matter of matching flavours.
I use turmeric in over half my curry recipes but this one has a fresh light flavour that won't benefit from turmeric, it masks too much of the flavours here.
HTH
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Unread 09-11-2012, 09:38 AM   #52
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Hey Buccs! Ever tried the garam masala on sweet potatoes with butter and a WEE touch of sugar? We love it here.
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Unread 09-11-2012, 03:02 PM   #53
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Quote:
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Sir, you define the Brethren spirit in your efforts here. I cant thank you enough for taking the time and effort. I like the idea of all the fresh ingredients and hard work.......Grazzi.
Prego Tom!
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Unread 09-11-2012, 03:05 PM   #54
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Hey Buccs! Ever tried the garam masala on sweet potatoes with butter and a WEE touch of sugar? We love it here.
Sure.
Try this on fries.
One part chili powder, one part cumin, two parts garam madsala and two parts salt, grind together. Sprinkle on fries and toss, it is sensational!
We are eating this with lamb burgers ATM, coincidently!
I'm getting an urge for a vegetarian curry
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Unread 09-11-2012, 03:10 PM   #55
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Quote:
Originally Posted by buccaneer View Post
Sure.
Try this on fries.
One part chili powder, one part cumin, two parts garam madsala and two parts salt, grind together. Sprinkle on fries and toss, it is sensational!
We are eating this with lamb burgers ATM, coincidently!
I'm getting an urge for a vegetarian curry
What...I got to you?

I'm definitely trying that.
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Unread 09-11-2012, 03:45 PM   #56
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Ipad photo of yesterdays lunch, lamb kofta with onion, garlic and spices and the potato has the seasoning I mentioned
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Unread 09-11-2012, 10:34 PM   #57
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I just cooked up a batch of this curry and it was fantastic, used some chuck which I picked up at Costco this weekend and it turned out beatifully. Spicy, earthy, complex. Just enough leftover for an awesome lunch tomorrow. Only issue that I can find is that I'll be sweating curry for days.
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Unread 09-11-2012, 11:39 PM   #58
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I just ordered fenugreek seeds for making pastrami - looks like I should of ordered more
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Unread 09-13-2012, 10:10 PM   #59
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Quote:
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I just ordered fenugreek seeds for making pastrami - looks like I should of ordered more
I could tell you some things....
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Unread 09-14-2012, 12:47 PM   #60
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More please?
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