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Messages - hezzie

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1
Talk About Anything Other Than Curry / Re: Anyone got a decent beef chilli recipe (as in con carne) please
« on: July 18, 2013, 07:50 PM »
I've only just checked back on this, thanks for all the replies, there's some interesting ones. I'd really love to try Salvador Dhali's but I think it would take a day to do it.  :D

2
Starters and Side Dishes Chat / Re: How come Indian restaurants onion are so mild
« on: July 18, 2013, 07:42 PM »
Quote from: dammag on July 17, 2013, 10:05 PM
Maybe they soak them in water? It's supposed to make them milder.

I did wonder about that dammag but I didn't know anyone who'd tried it, I'll give that a blast too and see if it works out.

Cheers.

3
Starters and Side Dishes Chat / Re: How come Indian restaurants onion are so mild
« on: July 18, 2013, 07:40 PM »
Quote from: commis on July 17, 2013, 07:46 PM
Hi

Go to your local Asian grocer and buy Dutch grade 2.

Regards

We've got a great Asian supermarket nearby commis but I've never seen dutch grade 2, just cooking onions (very cheap price) and spanish onions but they weren't particularly mild.

I'll look out for the dutch ones though, thanks for that.

4
Lets Talk Curry / Bir recipes split into strengths......brilliant
« on: July 17, 2013, 04:55 PM »
I've just been looking for a B.I.R recipe for my neighbour who loves phall's (shudder ) and I've just noticed all the recipe's have been put into strength (i.e madras, vindaloo, phall order) what a brilliant idea.

Thanks to whoever did that.

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Starters and Side Dishes Chat / Re: How come Indian restaurants onion is so mild
« on: July 17, 2013, 03:40 PM »
Quote from: DalPuri on July 17, 2013, 02:20 PM
If you're talking about onion salad, then it'll be either lemon or vinegar from mint sauce or lemon dressing.
Left for a minimum of 30 mins is enough time for the flavours to infuse and to tone down the rawness and the heat from the onions.

I am indeed talking about onion salad Dal, thanks for that, we're just having a bbq so I'll douse some onion in lemon juice and see how it works out.

Thanks for your reply.

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Starters and Side Dishes Chat / How come Indian restaurants onion are so mild
« on: July 17, 2013, 01:25 PM »
How come Indian restaurants/takeaways onion is so mild, they don't seem to blow your head off with that awful astringent taste that any other raw onion has, they must do something to it.
I've tried all sorts of varieties and none have the mild sweet flavour of restaurant onions, I've tried spanish onions, white onions, red onions and can't find any that are mild.

Anyone know?

7
Talk About Anything Other Than Curry / Re: Kick Ass Chili Con Carne
« on: July 17, 2013, 01:13 PM »
Quote from: Onion B on March 26, 2009, 09:05 PM
Quote from: Unclebuck on January 20, 2009, 09:43 PM
Chili Con Carne

Garnish with dry chili flakes if you dare

I dared...WOW.


You did  :o


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Talk About Anything Other Than Curry / Re: Kick Ass Chili Con Carne
« on: July 17, 2013, 01:05 PM »
Great a couple of chilli recipes, I put a post on here a while ago asking for a recipe so I'll give these two a go. The first one 12 chilli's and then stick some chilli seeds on top, you'd have to have some gonads the size of basketballs to do that.....might give it a go though as I love fiery food.  :D

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Talk About Anything Other Than Curry / Re: Anyone got a decent beef chilli recipe (as in con carne) please
« on: May 17, 2013, 04:50 PM »
Quote from: goncalo on May 17, 2013, 12:58 AM
a new member called something-sandy used to work (own?) a mex-american restaurant and she is keen on sharing some recipes. Let's hope she sees this!

Oh, ta, I'll give her a nudge to see if she can offer any decent tips/recipes, I love Tex Mex, it'd be great to cook meat in the big smokers for 10 hours like you see on the T.V, I'll bet that meat is devine.

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Lets Talk Curry / Re: Best way to spice up a curry at the end?
« on: May 17, 2013, 04:47 PM »
Quote from: Phil [Chaa006] on May 16, 2013, 10:06 PM
Quote from: chonk on May 16, 2013, 09:46 PM
Always wanted to try out pyramid salt, or finger salt (salt flakes?), I believe it's called, too! The stuff that just gets on top of your food at the end, and not really in it ;D

That's the one I use (at the table, that is, not for cooking).  It is called "Maldon Sea Salt" over here, and as my family originates from Maldon, I feel a natural urge to use its salt :)

** Phil.

I use that Phil, it's lovely stuff, I like it on chips and on a nice runny egg too and it gives a nice crunch when you bite it, along with the salt hit, much better than granulated salt in opinion.

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