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Messages - Petrolhead360

Pages: [1] 2 3 ... 11
1
Curry Base Chat / Re: Pressure Cooker Base
« on: June 08, 2018, 03:44 PM »
I have a Tower PC which I bought for about

2
Lets Talk Curry / Re: Biggest Curry Influences
« on: April 29, 2017, 01:18 PM »
Quote from: tempest63 on September 22, 2016, 03:26 AM
Quote from: tempest63 on September 14, 2016, 04:52 AM
She produced a wonderful little book for Sainsburys about the cooking of Southern India back in the day.

Does anyone else recall the recipe books that Sainsbury commissioned back in the 80's? Ismail Merchant was another author the store used to write an Indian recipe book. These were great little books; I don't believe their current offerings are a patch on them.

just bought this book from Amazon

3
Cooking Equipment / Re: Spice Grinder
« on: November 28, 2015, 07:15 AM »
I took my James Martin spice grinder back to Agos yesterday.
I had not been particularly happy with it as it seemed a bit fiddly and I could see the fragile on button breaking at some point.
After 6 months of light usage it developed vertical cracks in the clear plastic bowl.
Need to find an alternative.
I was very happy with my old moulinex which lasted about 20 years. That too developed cracks in the plastic cover. But not after 6 months.
Got my

4
Starters and Side Dishes Chat / Re: bombay potatoes
« on: July 25, 2015, 01:58 PM »
yep that's the one i always make.
I was advised by some one? maybe by solarspace to add a small amount of finely chopped green pepper towards the end of the cooking process.

I was in an Asian food store near Euston station (London) on Thursday where I bought Cyprus potatoes.
I have been told that these are the potatoes that some indian restaurant's use.
Expensive though!
I'm making a large batch of this recipe this afternoon which I will freeze in portions.

5
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Zaal - Restaurant Base / Garabi
« on: February 10, 2015, 09:04 PM »
Making this base tonight.
General question - Do you crack the cardamom pods open in the Akhni Stock Stage or leave them whole in the boiling process?

6
Lets Talk Curry / My Favourite Lime Chutney
« on: January 27, 2015, 07:49 PM »

As of 27th Jan 2015 best deal I've seen.

Asda

7
Lets Talk Curry / Re: Out of stock of MDH Deggi Mirch alternative?
« on: January 15, 2015, 10:29 PM »
Quote from: gazman1976 on January 15, 2015, 07:06 PM
i cant recommend the below enough, I use a quarter of a teaspoon in my curries for madras - vindaloo hot

http://www.chilliwizards.co.uk/naga-bhut-jolokia---ghost-pepper-powder-chilli-powder-extreme-heat-100g---200g-444-p.asp



In small quantities I guess you use it for it's flavour over heat?

8
Lets Talk Curry / Out of stock of MDH Deggi Mirch alternative?
« on: January 15, 2015, 09:32 AM »
I visited my local Asian food store a few days ago to top-up my spice cupboard.
Unfortunately they were out of stock of MHD Deggi Mirch.
The shop owner said that all I needed to do was crush/grind(?) some dried Kashmiri chillies and add the merest touch (tiny amount) of red food colouring.

Do you know whether this is a viable alternative?

Thanks, James

9
Cooking Methods / Re: How do you get that deep tikka marinade?
« on: January 11, 2015, 10:12 PM »
Quote from: DalPuri on January 09, 2015, 11:48 PM
This is an interesting article.
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/zen_of_marinades.html

Thanks for posting. This is a very interesting read.

10
Cooking Methods / Re: How do you get that deep tikka marinade?
« on: January 11, 2015, 09:58 PM »
Quote from: chewytikka on January 09, 2015, 09:39 PM
p360
What was the Chicken like, as it doesn't look too clever to me. ???

Anyhoo, probably left it in a marinade/bucket too long and not how it should be.

cheers Chewy

Well it seemed Ok at the time, moist, firm and not as bad as it looks in the pic.
Yes it looks pink in the middle but taste/texture was fine.

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