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Old 05-01-2006, 07:11 AM   #11
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You did the quote perfectly Angie

This link might help answer some of your questions too.
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Old 05-01-2006, 07:13 AM   #12
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Welcome Angiebc to D/C Enjoy your stay here.
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Old 05-01-2006, 07:52 AM   #13
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Welcome to DC, Angiebc!!
MMMMMMMM, Asian food!! Can't wait to see recipes that you have.
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Old 05-11-2006, 10:35 AM   #14
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The Mystery of the Missing Curry Powder

Hi Curry Lovers!

I sat by the PC for more than 30 minutes sharing the know-how & how-to make curry powder. But the long message disappeared into thin air. What happened?

Poor me!

Angie


P/s Need a break.
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Old 05-11-2006, 11:03 AM   #15
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Quote:
Originally Posted by Angiebc
Hi Curry Lovers!

I sat by the PC for more than 30 minutes sharing the know-how & how-to make curry powder. But the long message disappeared into thin air. What happened?

Poor me!

Angie


P/s Need a break.
Yikes, similar things have happened to me more often than I would have liked, when the power went off before I could remember to save the file...!! So I can definetely commiserate!! Anyway... when you are going to write a long message, maybe you could write it down on either notepad or word document, then copy and paste on to the message box... I also lost accidentally some of the would-be messages hitting something wrong, too... (and whenever you can help it, hit save as often as possible!!)

Anyway sorry for the belated welcome, I am happy that you are finally here!! So you are from Singapore? I haven't had the opportunity yet to learn many thing about the cuisine from this part of the world, so I am really looking forward to see some of your recipes!! I am one of the curry lovers, is the curry there different from the Indian style?
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Old 05-12-2006, 09:30 AM   #16
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Hi Licia

Thanks for the message. Plenty to learn getting into the forum & replying messages.

There's a difference in spice, taste & pungence. Also, the length of time in the cooking. I noticed certain nationality cooked till meat or seafood gets tough. It could be time taken to finish the cooking.

Angie
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Old 05-21-2006, 03:42 AM   #17
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Curry Powder

Hi all

I hope this time the 4 pages go through. Please ok if you receive them.

Regards.



Angie
Attached Files
File Type: pdf Curry Powder.pdf (176.8 KB, 280 views)
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Old 06-09-2006, 09:32 AM   #18
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Hi All!

I'm not missing in action. It's spring cleaning time. Have been spending many days cutting old food magazines for great recipes, pasting them & inserting into clear folders. Just imagined paying for magazines with only about 20% informative content & the rest 80% of advertisement. What to do, they had been cluttering my room & I had to but to dispose them.

My friend called me to give me feedback on my curry powder. It is good but not spicy hot enough. My advice to her is to cut 1 or 2 fresh chillie horizontally, de-seed & put it in the cooking. It will be potent. She reminded me to make more in my next batch. She wants to send to her son who's in Perth.

By the way, I was at a supermarket waiting for the rain to stop & out of curiousity, I picked a well known spice brand & read the content. I was surprised to find wheat starch in the garam masala.

Send love & energy when you are cooking!

Angie
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