Quote from: Peripatetic Phil on March 07, 2025, 02:08 PMWhich means, of course, that I cannot recommend this site to anyone else.  Very sad.

Don't think it would make a difference anyway. Have we had any new, active members in the past two years? Weirdest forum I've ever known.

Quote from: Kashmiri Bob on February 19, 2025, 09:15 AM


Rob

If it looks like dog chews and smells like dog chews ... it's dog chews!

But the Iceland stuff is the closest I've ever found to the real thing, while admittedly still sadly lacking compared to the real stuff. The way you cook it is important though. The best way I found was put a lump of the meat, because it is a lump when frozen, on a plate with a couple of sheets of kitchen roll under to mop up the excess grease. Microwave for about 1 minute, just to loosen the frozen lump, and then manually separate the pieces and spread them out so as to not be touvhing other pieces. This ensures no cold spots on the finished product and more even cooking. Then microwave again for about 30 seconds, depending on the microwave. You're just aiming to heat it to an acceptable temperature to eat so keep an eye on it on the second go. It's really easy to overdo it and it becomes tough. Done this way as far as I can tell it's virually identical to the real thing in texture. Frying pan method etc. doesn't work half as well and ruins the final texture.

Quote from: Peripatetic Phil on December 11, 2024, 09:13 AM

Quote from: Secret Santa on December 10, 2024, 07:57 PMI can barely remember, or even find, stuff I've posted a couple of weeks ago sometimes.

Classic symptoms of a diet with inadequate salt and ultraprocessed-food content !

I'd laugh but my face is in a constant state of torpor for the same reason.

Quote from: Peripatetic Phil on December 09, 2024, 08:14 PM
"What fraction" remains unanswered, Santa ...

I refer you to livo's post. I thought given your recent woes though that you'd be a bit more receptive to the perils of the junk in your food. The problem is that these additives are long-acting so the results are usually only felt many years after indulging. Bit late for you but in general it's best either not to eat them, I know, easier said than done, or at least attempt to moderate your intake.

Re the Knorr stockpots, I've had the chicken ones and find them too salty and way too expensive for what they are. The Kallo cubes are less salty and I suspect is why they do not score better with you. Haven't tried the lamb stockpots but will in due course (if I can see them on a deal).

 

Quote from: livo on December 09, 2024, 09:15 PMI found that site back in May 2020 Santa. I posted it here and it was discussed a little at the time.

Livo I can barely remember, or even find, stuff I've posted a couple of weeks ago sometimes. The chances of me remebering a post from 2020 would be akin to the chances of winning the lottery. 

Quote from: tempest63 on December 09, 2024, 07:45 PMI don't want anything too strongly spiced, just a chicken gravy with a hint of spice to complement the chicken and potatoes.

But isn't that just describing standard chicken stock with (let's say) garam masala aromatics? Probably make an akhni stock like livo suggests so you have control over how much to add and so adjust to taste.

  sugar, monosodium glutamate, disodium inosinate, disodium guanylate, xanthan gum, locust bean gum, caramel syrup, maltodextrin.

Now, you tell me where in a properly fresh-made stock you'd find any of that junk.

Quote from: Peripatetic Phil on December 07, 2024, 07:31 PMLooks pretty good to me ...

If by "good" you mean it's loaded with ultra-processed junk then , yes, it's "good".

As you're making stock anyway how about just adding the usual garam masala items such as cardamom, cinnamon, cloves etc. to Indian-spice the stock. Not really sure what you're after as adding anything more would make it a curry sauce rather than a gravy.

Just found this page and it looks interesting. Maybe a modified one of those gravies would suit?  https://setupmyhotel.com/hotel-staff-training/kitchen-staff-training/basic-indian-curries-and-gravy-list-standard-recipe-hotels-chef/

Quote from: Kashmiri Bob on December 07, 2024, 12:40 PM
It's £3 something a packet (1 g).

So £3000 per kg then! Still, it's twenty times cheaper than gold, weight for weight. Bargain!