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Lets Talk Curry / Re: Today's Lunch
« on: March 24, 2008, 01:30 PM »
Have you ever just used the olive oil spray? I sometimes use that in a Le Cresuet
pan when it is a small amount of onion. Works rather well.(for me).
pan when it is a small amount of onion. Works rather well.(for me).
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Trainee Chefs / Beginners Questions / Re: Bitterness in base sauces!
« on: March 22, 2008, 01:00 AM »
I have also found that if you do not remove that yellow stalk in the onion, ther
can be bitterness.I am still undecided about tinned tomatoes.
can be bitterness.I am still undecided about tinned tomatoes.
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Trainee Chefs / Beginners Questions / Re: What are Curry Leaves and Where are they Used?
« on: March 21, 2008, 09:34 AM »
Curry leaves are very popular in Fiji and Mauritius cooking as well. In one of
the Fiji curries I make I grind the leaves and add to the masala and in another
dish I add fresh curry leaves just to add a bit of pizazz.
the Fiji curries I make I grind the leaves and add to the masala and in another
dish I add fresh curry leaves just to add a bit of pizazz.
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Just Joined? Introduce Yourself / Re: Just Joined
« on: March 21, 2008, 09:06 AM »
The taste buds are on overdrive now. Got the spices nearly sorted. Then finishthe unpacking. Then, kitchen here I come.
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Just Joined? Introduce Yourself / Just Joined
« on: March 21, 2008, 06:02 AM »
Joined up because of a very sad reason. We have migrated to Australia. You canmake all the jokes you like but there ain't no such thing as decent BIRs here or of
course decent IRs. I am so having withdrawals.
Looking forward to learning. I think I like the Saffron Base....
cheers.
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