Re: [CH] Afterburn (Tamerind)
Eeyore (efalt@zianet.com)
Mon, 01 Jan 2001 13:24:42 -0700
In many Carribean islands, tamarindo paste is mixed with powdered chile and a
little sugar and rolled into balls. These are served as candies, and are quite
delicious. The tamarind is very tart, BTW. It's widely used in southern New
Mexico but is hard to get here.
Elsa
Graham wrote:
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> Hi there, Kenneth R Haynes,
>
> On 31 December 2000, I received the following message from you regarding
> "Afterburn (Tamerind)"
>
> KRH> Actually, I had noticed tamerind as an ingredient in a number of sauces.
> KRH> I bought some today, I thought I'd give it a try next time we make our
> KRH> sauce. Do any of you have any experience using it?
>
> Yes, tamarind is often used in Indian cooking. One of the best books
> to find out more about its use is "Pat Chapman's Curry Bible" (ISBN 0
> 340 68037 7) and you might be interested in joining the Curry Club,
> which has an international membership, a good magazine, and many
> different offers (though it is a bit UK orientated).
>
> The Club is sponsored by G. Costa & Co. Ltd, and their website is:
> http://www.gcosta.co.uk/fine-foods
> then follow the link.
>
> To e-mail the Curry Club: curryclub@costa.e-mail.com
>
> Graham reply to: graham@todd276.worldonline.co.uk
>
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> Written on 31 December 2000 12:42:45
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