Below you'll find a list of all posts that have been categorized as “All About Chiles”
By Dave DeWitt Recipes: Nutty Curried Lamb from Sind Curried Lamb Shanks Ghurka Pork Curry Spicy Lime Chicken Biryani Spiced and Baked Fish Curries have never stayed in one place. As a natural result of trade, migration, and foreign invaders, they first spread through India and then into the neighboring countries. As they moved, changes in ingredients and methods of …
Hi Dave: I bottle my own hot sauces and it just seems that I can’t find a consistency when it comes to the sauce separating. I’m hoping that getting the correct method/amounts will help. Karen Hello Karen: Generally speaking, the cause of such separation is either too much water in the sauce, or two non-miscible substances (like oil and water) …
hi dave, thank you so much for responding to my previous question. I do, however, use xanthan gum in my sauces. The sauce that gives me the most trouble is my pineapple habanero sauce. Only a small amount of oil is used to cook down the onions…the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices… Each batch …
By Dave DeWitt Recipes: Minced Meat Curry Black Lamb Curry Goan Pork Curry Tamarind Chicken in White Curry Sauce Shrimp and Crab Curry Mango Curry Although there is no definitive proof, I suspect that curries originated in southern India because the Malabar Coast of Kerala became the first spice-growing region of India. Black pepper, cinnamon, turmeric, and cardamom first …
By Dave DeWitt Recipes: Bafat (Hurry Curry) Classic North Indian Curry Powder Ceylon Dark Curry Powder Cape Curry Powder Trinidadian Curry Paste The Debate Over Commercial Curry Preparations Many purists abhor commercial curry powders. “They are anathema to Indian cooking,” wrote Dharamjit Singh, author of Indian Cookery, “prepared for imaginary palates, having neither the delicacy nor the perfume of flowers …
