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#16
12-28-2006, 12:37 PM
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 Quote:
__________________ Mike   |
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#18
12-28-2006, 02:17 PM
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| Quote:
__________________ Mike |
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#19
12-29-2006, 02:31 PM
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| This is to answer a question Phil asked a way back: most commercial tandoori spice mixes are colored with  food coloring. But now that you mention it, maybe next time I make my own, I'll try using achiote.Why can you find it in an Asian market? Maybe they want to sell to all kinds of customers?  Actually, I think McCormick markets ground achiote; but I can't recommend it: I got a sample bottle a couple of years ago, and it was, um infested. 
__________________ Co-Moderator, Cooking Questions "Notorious stickler" -- The New York Times, January 4, 2004 Last edited by Suzanne; 12-29-2006 at 02:35 PM. |
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