Thanks, Geezah. I'll look out for that. I much prefer Knorr to Oxo.

Thanks Phil. I don't usually have the real deal to hand when it comes to stock, so the stock pot was going to be my next port of call, and it's good to know it works. However - I don't have any stockpots in either, so I was just sitting here deciding what to do with an Oxo chicken stock cube ... I'm probably beyond the realms of reasonable substitution here, in terms of reporting back on your recipe!

I will get some stockpots in for Christmas anyway, and try it again properly, but for tonight I was thinking of a stock cube in 1/2 the recommended amount of water for the quantities given, for a similar concentrated flavour, and then using 2 tablespoons of that instead with an extra tablespoon of oil to make up for the jelly. What do you think? What would you do if you were improvising with this? 

Quote from: Phil [Chaa006] on December 03, 2013, 10:52 PM

I don't marinade but I pre-part-cook in oil, stock, Kashmiri masala and turmeric.
** Phil.

Hi, Phil. Hi, everybody.

Phil, I'd like to give this a go. I usually have Kashmiri masala left over when I've finished the other jars of pastes, as I use relatively little of it. I'd like to ring the changes from chicken tikka in my curries for a while and I've been through lots of other pre-cooked methods before. Have you already shared your method and ratios for this in another thread? I can't seem to find it, unless it was part of a bigger recipe that I've overlooked. I usually wing things these days but it would help in this instance. 

Ian
--

(Edit) Ah - found it: https://curry-recipes.co.uk/curry/index.php/topic,12535.msg101714.html#msg101714 

 

This does make me smile.  Some of us slogged our way through this proportional scaling thing six years ago. We didn't really get anywhere, in terms of a consensus. I'm a bit embarrassed to post the link, as I lost it a bit during the debate, : but here it is anyway:

https://curry-recipes.co.uk/curry/index.php?topic=1037.0

Worth a read, if only for a laugh. I'd be interested to see what Az says.

Quote from: carpetfilter on June 11, 2012, 10:37 PM
I came here because I figured that any nation responsible for Red Dwarf, wherein the main character eats nothing but curries, ought to know what it's doing when it comes to making curries!

Looking forward to your recipe for Shami Kebab Diablo! Peterson was in sick bay for a week ... ;D

Quote from: carpetfilter on June 11, 2012, 10:37 PM

Once I have the base sauce, I'm guessing I can still make good use of my traditional Indian cookbooks to get ideas about what to add to this sauce - additional spices, herbs, etc.

Yes, I've done something similar. I would recommend picking a base sauce and a finished dish by the same author on here to start with, though, just to see the process through and get a grip on how it all comes together.

Do post your results and photos of your dishes, if you can. 

I don't post much on here, but I couldn't let the Red Dwarf reference go.  ;D

Have fun, and welcome to CR0.

Ian
--

I love Mike Booth's 'Somegreybloke' animations on YouTube. It's worth checking out his channel if you fancy a giggle. He used to post a new film every other week but he's slowed down over the past year or so.

This was one of the first Somegreybloke cartoons I saw, and this thread just reminded me of it.

Some of my younger friends use 'LOL' almost as punctuation. I get Facebook updates like: "went out last night lol had to get up early this mornin lmao 10 mins late for work lol".

I can't find it in myself to get annoyed by it. I was reading Stephen Fry's Twitter feed a while ago, and somebody asked him how he felt about abbreviations and text speak. I expected to see a discourse on the deterioration and evolution of language, but he just replied: "Anything is better than prissiness".

For the record, I tend to use 'Haha' rather than 'LOL'. Or I'll use one of these:   ;D

Internet Speak Explained

Sixthded. 

Hi Natterjak

I got the Flying Goose brand Sriracha sauce at a Tesco Extra store. They had the Maggi sauce too.