-=> Quoting Michael Loo to Jim Weller <=-

 >       Title: Sri Lankan Curry Powder
 >   The Complete Book of Spices by Jill Norman

 ML> Actually, in that part of the world, few
 ML> curries use what we know as curry powder

True enough.
 
 ML> That's a fairly mild Sri Lankish spice,

But hot enough for my tastes.

 JW> in Hay River ... We had fresh, local, sweet and sour walleye
 JW> that had a thin glaze that was more sour than sweet and quite
 JW> gingery. It was wonderful.

 ML> Could they or their heirs continue to do so, I wonder.

Sadly neither the bar nor the restaurant survived very long.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skirlie
 Categories: Side dish, Stuffing,  British, Beef, Grains
      Yield: 4 Servings
 
     50 g  Beef dripping
      1    Onions; chopped
    100 g  Oatmeal; medium
           Salt
           Black pepper; ground fresh
           TATTIES
           BASHED NEEPS
 
  This oatmeal and onion dish also makes a good accompaniment to meat
  and game stews. It can be used to stuff meat or poultry, too.
  
  Melt the dripping in a heavy frying pan and fry the onion for 3
  minutes until softened.
  
  Add the oatmeal and continue to fry gently for about 10 minutes,
  stirring from time to time until the oatmeal is well cooked, crisp and
  light brown. Season well with salt and pepper.
  
  Serve hot with Tatties and Bashed Neeps.
  
  From: Traditional Scottish Cookery, Sheila MacRae
  Typed by: Kevin JCJD Symons
 
MMMMM



Cheers

Jim


... Hempe excessively filleth the head. -  Jan Huygen van Linschoten

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