Hi,

I have had something that was similar to this before (although it was orange). From taste,texture and appearance of the stuff it was just dessicated coconut, a little salt and some food coloring.

Hello everyone,

From 1200 today there's six hours of TV dedicated to Indian and Thai cuisine!

  Hi all,

MSG tastes a bit like soy sauce - try dipping your finger in some and tasting it.

yep - all seems to be shredded around my way

When I do it, I cook it in a tiny bit of water with the pan lid on so it kind of steams. When it's cooked (only takes a minute) I run it under cold water, then wring it out with my hand so it forms a kind of ball. It can then be easily shredded with a knife.

Has anyone noticed how workers in health food shops often look aneamic, wan and sickly?

Someone here tried using smoked paprika (can't remember who) - they said it didn't work at all

Quote from: Mark J on September 02, 2005, 06:56 AM
This sounds interesting, where do you folks get the seeds for these chillis?

Seeds from shop-bought chillies will often germinate (provided the chili was ripe when the seeds harvested). I found chillies would quite often cross-pollinate with other peppers if grown in close proximity, producing massive, mild sweet chillies.

On a related note,
If trying to grow coriander, use seeds from an Asian grocer rather than proper garden centre seeds as they're a tiny fraction of the cost. Alternatively, buy one of the live plants from a supermarket, break up the root ball and transfer to a larger pot with more compost.

I usually use the standard green ones from asian groces. They're cheap as chips and not too hot, meaning they can be eaten whole in dishes like chilli massala.

Quote from: paast10 on September 01, 2005, 09:30 AM
Oops, what I meant Ray was that it wouldnt cook after the usual 20 minutes so I kept cooking it, hoping it would turn edible!!? The only clue I have is the tomato paste here could have something in it that prevented my chicken from cooking!!? other than that, everything was the same as in the US.

What was the cut of chicken? Was it breast filllet (as used in most BIRs) or some other cut, thighs for example? Chicken breast will usually cook very quickly. Other fattier cuts (especially those "on the bone") take significantly longer. The fattier cuts are also less prone to overcooking and dryness.