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Old 06-03-2011, 01:53 AM   #21
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Originally Posted by taxlady View Post
Very common in curries. I like the stuff, freshly ground. I get nauseous at the smell when it's stale. It's almost always stale in "curry powder".
Maybe that's why I don't use curry powder any more.


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Old 06-03-2011, 06:32 AM   #22
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Originally Posted by Zhizara View Post
Maybe that's why I don't use curry powder any more.
The fenugreek was bought during an early foray into Indian cooking -- it probably was a recipe for a curry of some kind. I bought some at an Indian grocery. As I recall, it was packaged in cellophane and I put the leftover (quite a bit) in a plastic container. Luckily, most likely, there was a period of time before I made my chicken mistake -- recalling again, the chicken tasted like I took it out back and rolled iit in old lawn clippings. Old lawn clippings.

Are you experienced cookers telling me I should avoid "curry powder" and use the individual spices instead? What about a recipe that specifically calls for curry powder?

No matter how simple it seems, it's complicated.
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