Quoting Dale Shipp to Dave Drum <=-

dry "onion soup" mix.

Lipton sure had a hit on its hands when they promoted what was
the previously obscure and strictly regional California Dip.

I think that has been discussed in the echo before. No one has
admitted to actually making soup with it

I have, in the distant past, and more than once.

But these days I get baggies of dehydrated onion flakes from the
bulk bin and buy MSG free Better Than Bouillon or Minor's beef base.
The former is cheaper and the latter better.

it is a staple in many kitchens. Gail adds it to pot roasts.

And I used those onion flakes and beef paste to add a similar
flavour profile to yesterday's muskox pot roast,

I have seen statements that vindaloo really means potato and
vinegar, which this certainly has.

Another plausible etymology is that it's derived from the Portuguese
words for wine and garlic (vinho e alho). The dish appears to have
originated in the Portuguese ex-colony of Goa and the original dish
was originally all meat, usually pork, garlicky, slightly hot and
with vinegar substituting for wine. Potatoes were added in later at
Indian (Bangladeshi actually) restaurants in England and the dish
became hotter there as well.

Tindaloo is probably an English restaurant invention to torment late
night drunks. The hottest real curry is Phal.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef, Lamb, Chicken, Crab or Prawn Bangalore Phall
Categories: Indian, Curry, Chilies, Crab
Yield: 4 Servings

1 lb Fillet Steak cubed
1 c Curry Masala Gravy
1/4 Onion, finely chopped
2 ts Curry Powder
5 ts Chilli Powder
12 Habanero or Scotch Bonnet
-chillies, minced
4 Cloves Crushed Garlic
2 Inches Root Ginger grated
5 tb Vegetable Oil
4 tb Roughly chopped coriander
Leaves
1 tb Whole coriander leaves
1 ts Garam Masala
Steak Subs:
1 lb Lamb steaks Diced
3 Chicken Breasts Diced
16 Cooked crab claws
32 Raw King Prawns

Make a paste of the curry powder and chilli powder with a little
water. Fry the onion until translucent in the veg oil then add the
garlic, ginger and chilli and stir fry on medium for a further 5
minutes. Add the curry and chilli powder paste and stir in and fry
for a further 30 secs. Add the meat pieces and seal well on all
sides. Add half the Masala Gravy and simmer for 20 minutes or
until the meat is cooked, stirring constantly. If needed add more
masala gravy and water to prevent the curry becoming too thick
or dry. Now add the finely chopped coriander leaves and cook for a
further minute. Serve with the whole coriander leaves sprinkled
over the top.

From: www.curryfrenzy.com

MMMMM

Cheers

Jim

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