(no subject)
Anthony DeLorenzo (drgonzo@canada.com)
Fri, 27 Aug 1999 09:27:29 -0700
Thanks for the tips, everyone. Much appreciated.
Chet:
>I got a good grinder and pepper from grindhot.com
>nice heat.. use it on everything.. does not change the curry to much
>except for heat.
I checked it out... I think I will have to order some of their powder, if
I don't decide to try the grinder. The idea of carrying around my own
personal supply of incredibly hot seasoning appeals to me greatly. :)
Linda:
>Tony....I am in Toronto. Get a good Indian brand of Indian chili powder, add
>cayenne to that....the Indian spices are far hotter than any of the other
>ones.
I do buy indian spices for my curries ("Suraj" brand, they come in big
yellow bags). However, I don't find the cayenne/chili powder adds enough
heat, without dumping in too much and ruining the curry. I think I have a
fairly heavy tolerance - I consume all manner of hot food available to me
up here with barely a sniffle. Except for the local mexican place's
habanero salsa - not bad.
Kris:
>http://www.chiles.on.ca/
>
>They are an Ottawa based mail order company that has been in
>business for quite a while. Not too sure about using Hab powder
>to "tune up" your curries - you may affect the "authentic" taste
>somewhat but it will certainly boost the heat level.
The seem to be very well supplied. I think that I actually had that site
in my bookmarks somewhere. Glad to see that they offer "air drop" shipping
though. :)
I think that the hab flavor would go well with most curries. I'll have to
let everyone know how I make out.
Tony
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Anthony DeLorenzo
Whitehorse, YT
email: drgonzo@canada.com
website: http://abulafia.net/gonzo/
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