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10 Comments
susan G.
April 27, 2017
I'm curious: when and where couldn't you find turmeric? Even though it is not from my culture, I've used it for years and year, back in the days when the Indian cookbooks I hoarded where very timid.
Nico R.
April 28, 2017
I'm sure Rinku will be able to answer your question, Susan, about where in the US she was unable to get turmeric, but I thought I'd just chip in with my 2 Euro cents' worth.
Like you, I've cooked with turmeric for years (40+ years, actually... wow, that makes me feel a bit old!). Naturally, when I lived in Britain and South Asia, there was never any problem finding turmeric - and other herbs and spices - not so when I left Asia to come and live in the Western Balkans.
Fortunately, I travel with an extensive spice kit, and when I'm running low here, I either visit a specialist importer, or stock up during trips to Britain.
Honestly though, it wasn't until I came to live in former Yugoslav countries that I realised how lucky I was when I lived in Blighty... where I could buy any kind of foodstuff that I wanted. I really took that for granted!
Like you, I've cooked with turmeric for years (40+ years, actually... wow, that makes me feel a bit old!). Naturally, when I lived in Britain and South Asia, there was never any problem finding turmeric - and other herbs and spices - not so when I left Asia to come and live in the Western Balkans.
Fortunately, I travel with an extensive spice kit, and when I'm running low here, I either visit a specialist importer, or stock up during trips to Britain.
Honestly though, it wasn't until I came to live in former Yugoslav countries that I realised how lucky I was when I lived in Blighty... where I could buy any kind of foodstuff that I wanted. I really took that for granted!
travelbyrecipe
May 1, 2017
Is there a difference of taste of individual flavor between the lentils? I would like to know the differences of one to the others, is it taste, is it just colors...? Thank you Nico!
travelbyrecipe
April 26, 2017
Garlic! I would like to know why so many different lentils? I grew up eating the dark brown lentils in a thick soup, a dish my 1st generation German grandmother used to make. It would be good if spaetzle (a homemade noodle) and vinegar were omitted.
Rinku B.
April 27, 2017
Every lentil has its own character, which comes alive with its own blend of spices. In a culture that relies heavily of lentils for their protein the variety is important. Just like different kinds of meat.
Nico R.
April 26, 2017
Although I'm not Indian, I used to live in Kerala, and so many of these new Western trends, which claim to be Indian, utterly baffle me, especially when the claims are full of 'miracle food' hype! But then, so does the use of 'curry' powder! And most Westerners' idea of phad Thai (I used to live in Thailand too)! LOL!
I can't imagine not using turmeric but perhaps even worse is when I see recipes for 4-6 people, which call for a quarter teaspoon of ground coriander or a pinch of garam masala. Don't be scared of spice, peeps! And please, half a clove of garlic? What is that? Ha ha!
I can't imagine not using turmeric but perhaps even worse is when I see recipes for 4-6 people, which call for a quarter teaspoon of ground coriander or a pinch of garam masala. Don't be scared of spice, peeps! And please, half a clove of garlic? What is that? Ha ha!
travelbyrecipe
May 1, 2017
It mean and rude not to include lots of garlic to preparations for dinner, and 1/2 clove just gives bragging rights that you used garlic while 6-8 cloves demands bravery!🤔
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