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Daryus will be dissapointed
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[QUOTE]Originally posted by Baloo: [QB] I consider curry to be analagous to Chile. [list=1] [*]It uses characteristic spices that aren't always quite the same from one recipe to another. [*]The same basic recipe varies so much from chef to chef that an ingredient list may not contain any ingredient in common with another recipe, with the exception of spices, and not all of those are identical. [*]The appearance of each recipe can vary so greatly that occasionally, the chef must indicate that he's serving chile or you might think it was something else. [*]The intensity of the spices can vary from "Mild as Mothers' Milk" to "File Environmental Impact Statement & Prepare Last Will and Testament prior to tasting". [/list] Curry is available in quite a variety of different forms. Some of them taste and appear so dissimilar that you might not recognize them as curry. The local Thai restaurant normally has two different kinds of curry on their lunch buffet. One is a Philipino variety (coconut milk in a main dish? Not for me, thanks!) And the other is a different variety (What region it's from I dunno, but it's good). My fave? I like to start making chili, but substitute curry powder for chili powder. It's Curry con Carne! Not too bad, but it can be if I use the wrong type or amount of curry seasonings. (Daryus: I recommend you try it sometime. It's different, but good!) --Baloo [/QB][/QUOTE]
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