Quote from: bhamcurry on August 14, 2023, 05:52 PM

I'll do it with habaneroes because I am evil... 

An evil girl scout maybe. If you were really evil you'd pile in on the carolina reapers.

hol up there satan....

Quote from: bhamcurry on August 09, 2023, 01:49 PM

I think carrots would provide a similar sweetness and colour, especially if they are roasted first before being pureed?

Thanks Bham.
Unfortunately carrots are also on the forbidden list. We did have a carrot base for a traditional curry here some time ago that was copied over from the old U.K.food&drink.Indian newsgroup.

Hmm. I had a look at a Crohn's "avoid" list, and if you can get them, maybe do a squash base. If you can get them, butternut squash have a lovely flavour and go savoury as easily as sweet (I make Thanksgiving pumpkin pie with butternut squash_=)

Hey Livo
Impulse buy. I think the ratio is more like 2:1 in favor of coriander. Need to dump it and put the container to better use as I never use it. Also need to get my lazy backside moving and make a good batch of garam masala. And some base.  And many other things….

Robbo

when I make a big batch of base I pressure can it, and freeze the few that don't seal properly. It manes I have at present.... 27 batches of base gravy? Something like that. I get a lot of return from one morning spent canning.

I have a tote box full of spices in my kitchen - 27 spices, and a handful of herbs and other things like besan flour.

I have another tote box in the basement of spices.



... I may have a spice problem.... 

in a classic case of cutting off your nose to spite your face, Huy Fong FOods who make the classic green cap Sriracha sauce, sued their sole supplier for $1m claiming fraud. Said supplier, Underwood Farms, countersued for $23m saying nope.

Underwood won. Cancelled the contract with Huy Fong. Oops. Now there's a global shortage of green cap Sriracha.

Huy Fong Faffed Around, and now they are Finding Out.