You hum it, I'll play it  ;D

Actually I'm enjoying a heap of success with my own cooking right now. Ironically without most of the tools that I had before, cilantro or even the standard pan.
I'll post more sometime on this. I keep having Password errors, but it's more than likely my system playing up.

Best

Quote from: Axe on May 17, 2011, 04:51 PM
I don't know but it's one letter short of being an accompaniment.  ;D

I've not got a lot to say about it. How are things with peeps in here?
;D

 
Oh my...........

Fill it with water, add washing detergent, and bring it to the boil. Works a treat. Hope this helps.

These days I add them to hot oil, very hot oil, with other solid spices. I'm not too keen on biting into too many however.

Sorry Axe, must be my eyes  ;D
Apols

Quote from: Axe on August 19, 2010, 09:59 AM
Mikka it says 400g tins.

Not that it matters but....................

But what size tins of toms please?

I Spoke to Jerry about 2 weeks ago. So far as I know he is doing ok. I'll write again later.
Hope this helps.

I take it everyone else's home made base sauce looks just like that then?
Red oil outline extremely thin but loaded with Turmeric?
I'm thinking not but I'm surprised at the lack of feedback from our cultured cooks folks, come on please................

You see?
Maybe not? This is it partly. At least in what most here yearn for, BIR style. Incidentally is does look like that NEW Indian Kitchen is in fact an American Indian Kitchen. What I see are Mexican cooks, could be wrong, and nothing wrong with Mexican cooks either. All is relative, even spices are not so different.

So............ Does your base look anything like this? Please be honest and use you eyes yeah? Mine don't. They are good, very good, but like that.

Another fantastic post and sharing of info (Thanks on the cooking lessons thread too).
Looking at this I can say without doubt my bases are different. Full of flavor but nothing like that consistency at all.

One thing I find common in all my Indian food is as stated. That Onion bahjis flavor in most dishes. I think I've said several times now if I could get that taste from the sauce etc...............

The other common note is the RED oil. I find it in everything.
Thoughts.