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Table of Contents:
- Is curry a spice or a blend?
- Why is Indian curry so good?
- Why is Chinese food so expensive?
- Why is Chinese food so oily?
- Which country eats oily?
- Why is Sichuan food so spicy?
- What is the best type of rice for this dish?
Is curry a spice or a blend?
Curry is the original spice blend and there are lots of ingredients. Curries typically have 12 or more ingredients and as many 26 or 30. Some have a little bit of Cinnamon, others a bit of Fenugreek, and others very little to no sodium.
Why is Indian curry so good?
The labor-intensive cuisine and its mix of spices is more often than not a revelation for those who sit down to eat it for the first time. Heavy doses of cardamom, cayenne, tamarind and other flavors can overwhelm an unfamiliar palate. Together, they help form the pillars of what tastes so good to so many people.
Why is Chinese food so expensive?
One thing that might make Chinese restaurants seem a little more expensive than they are is that the custom of ordering several dishes to share, plus the sizes of the servings, means that while the bill you pay might be a little higher than you would pay at a comparable quality non-Chinese restaurant, you're probably ...
Why is Chinese food so oily?
Because Chinese food was not designed with large bites in mind, the amount of oil in each bite is significantly increased, which makes it seem like their food is much greasier than they intended.
Which country eats oily?
Why is Sichuan food so spicy?
Locals will tell you that the reason they eat such punishingly spicy food is because of the climate. "Sichuan sits in a basin, so it gets quite humid," Du says. ... These pungent flavors are a hallmark of Sichuan cuisine, and they also lend themselves to another regional export: spicy hot pot.
What is the best type of rice for this dish?
Mainly cultivated in South and Southeast Asia, long grain rice has the lowest starch content, resulting in dry grains that don't cling to each other like other types of rice. Jasmine rice has a light floral aroma and chewy texture, and is the primary rice for Thai dishes alongside curries, meat and fish meals.
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