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I can't speak to parts availability but listed below are some comments from the web site that got me interested in the Sumeet in the first place. Barbara really loved her Sumeet but now is very pleased with her new Preethi.
http://www.tigersandstrawberries.com/...
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I ordered a Sumeet MultiGrind about a year and a half ago but never received so much as a call from them. The only response I got, on the few times I could get through to them, was that they should be available in a month or so. I cancelled my order late last year.
Info on another website suggested that Sumeet had gone belly up and recommended the Preethi Eco Plus from the following US source; http://www.perfectpeninsula.com/.
I believe that this particular model has been replaced but in any event I thought it was a bit of overkill and at least twice the price of the Sumeet.
I'm still looking for something like the MultiGrind in the same price range.
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The Carnival Super Market in Oak Cliff has it.
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masala
I noticed that I didn't really answer your question. Here are three Indian markets that I do a good bit of business with:
Bombay Bazaar
817-459-0460
528 Fielder North Plz # A Arlington, TX 76012
Bombay Imports
bombayimportsonline.com
2301 North O Connor Road
Irving, TX 75062-5681
(972) 255-3037
India Imports
2521 West Airport Freeway
Irving, TX 75062-6018
(972) 255-5941
Chowhound Post
The only Asian market I know of still open in Ft Worth is at 5302 E. Belknap, about a mile east of Beach St. An old Star Telegram article shows it as Nguyen Loi Oriental Supermarket, 818-831-4778. The other market nearby closed some time back.
The Hong Kong market in Arlington has closed and is repleaced by a new, larger Hong Kong in Grand Prairie, also on HW 303. There is a new market in Arlington, Cho Saigon 817-795-5888, on the SW corner of Collins and HW 303. It replaced the old Saigon Taipei which moved and then quickly closed.
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My first job over 60 years ago was at a mexican restaurant in the Farmer's Market in Los Angeles. It involved picking through pinto beans for stones.
I still do that and I still find a stick or a stone in one out of five bags, regardless of type.
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Pendery's in Ft Worth, TX has a whole room of chili powders.
http://www.penderys.com/ground-chile....
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Both of Saigon Taipei's Ft Worth and Arlington locations went belly up.
There is a new Asian market that went into the old original Saigon Taipei location in Arlington on the SW corner of HW 303 and Collins that is good.
The new (~year old) Hong Kong Market on HW 303 about a mile east of HW 360 in Grand Prairie is perhaps the best in Tarrent County.
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Try an Indian market. They have cloves at a quarter of the price of regular super markets.
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Aged Basmati will have the words "AGED" or "AGED FOR MORE THAN XXX" promnently displayed on the front of the bag. If it doesn't have that legend, it's likely not aged. My local Indian market carries several types of rice other than Basmati but little if any Basmati that isn't marked "AGED". I don't recall their having any bags of Basmati smaller than 10 pounds.
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The better grades are aged from one to more than two years.
I have seldom been able to find a given brand the next time I go shopping. I haven't seen any of the better brands this year because of last year's rice shortage,
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Hontaka chilies are quite common, I saw them in every market I was in today. They are also called Jap chilies. Note that they are a small dried red chili - serranos would not be an acceptable substitute. Use cayenne pepper instead.
Vinegar is peculiar to vindaloo curry paste.
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No, Ship Brand ‘Green Label’ Madras curry powder is an old line (estd. 1883) Indian export product. I’ve used this one for 25 or 30 years.
The products sold in the Asian markets, like Sun Brand, usually just say Madras Curry Powder on the label and seem to come mostly from Los Angeles or Viet Nam. The only one I have tried (by Sing Kung of Arcadia, CA) only lists about half the ingredients shown on the Ship Brand can. That said, it seems to impart the desired curry punch to those Thai/Singapore dishes I’ve tried it in. It’s a little odd in that it comes with a handful of whole bay leaves stuffed into the jar.
I usually make up a specific spice mixture for each major Indian dish I make but I just use canned curry powder for the other Asian dishes. The ingredients for my vindaloo paste are shown below. If it were me, I’d just pick a can of Madras CP and try it until you have the dishes perfected. You can tie up $ 20-25 for the ingredients. In my case I cook Indian about every other week so I go through them in short order.
1 TSP BLACK PEPPERCORNS
2 TSP CUMIN SEEDS
2 TSP CORIANDER SEEDS
1 TSP GREEN CARDAMOM SEEDS
4 CLOVES
1 TSP BLACK MUSTARD SEEDS
1 TSP FENUGREEK SEEDS
6 HONTAKA CHILIES
1/2 TSP CINNAMON
1 TSP TURMERIC
1/2 TSP BROWN SUGAR
1/2 TSP SALT
3 TBS WHITE VINEGAR
3 – 4 TBS OIL
Chowhound Post
Almost all of my Chinese / East Asian cookbooks call for a Madras type curry powder for dishes like Kao Soi and Singapore Noodles.
All of our local Asian markets have a section with several brands of “Madras” curry powders, both US and Asian. The only brand I have tried is quite a bit different from that made in India. Oddly enough, I can’t find my favorite green can “Ship Brand” of Indian Madras curry powder in the local Indian markets although it is sometimes available in our middle eastern markets.
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Aldi's started moving dirt for their store in Pantego a couple of weeks ago. If it’s going to be anything like the one I was at in Kansas City last month, it won’t be worth the five block drive.
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Indian chili powder is just pure ground chilies. Mexican chili powder contains several other spices.
Standard Indian chili powder is about like cayenne pepper in heat. The extra hot types are like they say while Kashmiri chili powder is more like a hot paprika but with loads of flavor.
.
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There is a Brit speciality store on north Main St in Grapevine that might have it.
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Three of the last four bags of basmati I’ve purchased over the past year came with extra protein. All were quality brands from a good store. Two were better than average rice and given the rice shortage, I wasn’t about to trash them.
I put each bag in the freezer for a week and then let the bag come back up to room temperature. I then spread the rice out on a clean surface and sorted out all of the foreigners. The rice was then rebagged in a quality zip-up bag. I have not noticed any re-infestation in last 8 months but I do go through any rice I’m using like I would dry beans looking for anything I may have missed.
Just remember to wash it off. As Madhur Jaffrey said in one of her articles, “You must remember that aged basmati has lain on a floor for a couple of years with the local Indians walking barefoot through it with a rake to stir it up”.
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1/3 to 1/2 lb of ground chuck, flame grilled medium rare (although I must confess that I haven’t cooked one that way in several years – being well past 3 score years and ten).
Lots of mayo on the bottom bun.
3/16“ slice of yellow onion
Burger
Sharp cheddar
Tomato
Several shakes of Cajun seasoning
2 tbs of sambal oelek on the top bun
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2 or 3 tsp of mustard seeds sauted in oil until they pop before sauteing onion and cabbage. Season with a little red vinegar before serving.
A similar amount sauted before cooking pork chops.
Almost anything Bengali. I love machher johl.
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I use Maesri curry paste exclusively. About 3/4 of a can to a whole can to 6 chicken thighs or a pound of pork. The recipe I have used for years calls for 1 – 2 tbs of soy sauce in addition to the curry paste. I also add either 3 Serrano’s or 6 Hontaka chilies depending on the protein.
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Breaux Bridge, LA the last time I was down that way.
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Super Carnival in Oak Cliff and the Central Markets have it. Their prices are not the same.
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Dark fried garlic is common in Thai and other south east asian cuisines.
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I have the same problem. I placed my order in early January and was told that they would be in by mid February. Still waiting.
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You need to pick up a copy of "The Asian Grocery Store Demystified" by Linda Bladholm.
It basically goes through the entire store and describes each item. She also did ones for Indian and Latino markets.
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I have been eating some of Ashoka’s foil pack foods for lunch a couple of times a week for the past few years. I find them much superior to the canned versions of the same meal. My personal favorites are the Punjabi Chole, Dal Makhani, Shahi Rajma, and Pav Bhaji. The MTR brand packets are also good.
A little pre-prepared rice and some mixed pickle and you have a great lunch in about 5 minutes.
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Here is a simple version:
>>>>> PUNJABI CHOLE <<<<<
4 TBS MARGARINE
1 TSP CUMIN SEED
1 TSP BLACK MUSTARD SEED
1/4 TSP BLACK CARDAMOM SEEDS
1 ONION, SLICED THIN
1 INCH PIECE OF GINGER, PEELED AND MINCED
2 CLOVES GARLIC, MINCED
1/2 KNORR’S CHICKEN BOUILLON CUBE
1/2 TSP TURMERIC
1/2 - 3/4 TSP CHILI POWDER (INDIAN RED CHILI)
1 1/2 TSP CHANA MASALA (MDH BRAND)
2 TBS TOMATO PUREE
2 CANS (19 OZ) CHICK PEAS, DRAINED - RESERVING LIQUID
1 TBS YOGURT
4 TBS CHOPPED CILANTRO
SAUTE CUMIN, MUSTARD AND CARDAMOM IN MARGARINE UNTIL SEEDS POP
SAUTE ONION, GINGER AND GARLIC UNTIL ONION IS GOLDEN BROWN
ADD BOUILLON CUBE, TURMERIC, CHILI POWDER, CHANA MASALA AND TOMATO AND COOK 2 MINUTES
ADD CHICK PEAS AND MIX WELL
COOK FOR 5 MINUTES
ADD RESERVED LIQUID AS REQUIRED FOR DESIRED AMOUNT OF SAUCE
OFF THE HEAT ADD YOGURT AND COMBINE
ADD CILANTRO AND COMBINE
Chowhound Post
Matar Paneer (peas with cheese or tofu) might fill the bill.
