Think CP posted that the gas produced from frying chillies and onions = a form of mustard gas.
In short it will burn the soft tissues if you inhale it.
In short it will burn the soft tissues if you inhale it.
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#2
Lets Talk Curry / Re: Lets Carry on- 10 years curry house experience
January 20, 2007, 06:01 PM
Great Andy, look forward to further posts.
Thanks to you and your chef colleagues
Thanks to you and your chef colleagues
#3
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
January 03, 2007, 12:57 AM
I use Darth's base all of the time now but after the first batch I made, I never put the chilli powder in. It is too spicy for the likes of Korma or Pasanda. IMHO
Without the chilli powder it works as a base for any curry that I have tried.
You'll find Korma recipies on this site, look at the recipe list at the beginning of the BIR section.
Without the chilli powder it works as a base for any curry that I have tried.
You'll find Korma recipies on this site, look at the recipe list at the beginning of the BIR section.
#4
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Ultimate Curry Base!
December 02, 2006, 04:35 PM
Sounds good CP, thanks to you and 'Mark' for your effort, look forward to your post and the DVD.
#6
British Indian Restaurant Recipe Requests / Re: Looking for a Recipe: Chilled Onions
October 27, 2006, 12:10 PM
I use this recipe, it's not mine and I can't recall where I got it from but it's damned good straight from the fridge with some popadoms.
1 Medium onion chopped as you like it. ( I use red onions as they seem less sharp)
Tomato Ketchup. Just enough to coat the onion and no more.
1 Tbsp Lemon Juice
1 Tsp Fenugreek leaves
1 Tsp Coriander leaves finely chopped.
Chilli powder to taste. I use 1/4 Tsp of Rajah extra hot.
1 Tbsp Sugar.
pinch of Salt
Small amount of red food colouring.
Mix the whole lot together and place in fridge.
Best left for a day for the onion to neutralise.
1 Medium onion chopped as you like it. ( I use red onions as they seem less sharp)
Tomato Ketchup. Just enough to coat the onion and no more.
1 Tbsp Lemon Juice
1 Tsp Fenugreek leaves
1 Tsp Coriander leaves finely chopped.
Chilli powder to taste. I use 1/4 Tsp of Rajah extra hot.
1 Tbsp Sugar.
pinch of Salt
Small amount of red food colouring.
Mix the whole lot together and place in fridge.
Best left for a day for the onion to neutralise.
#7
All Other Hints N Tips / Re: Standard measurements
October 14, 2006, 07:27 PMQuote from: DARTHPHALL on October 14, 2006, 05:52 PM
A mug is a working class Cup ;D
Working class, oh how distasteful.
Now, what measurement is a bleedin mug? :
;D
#8
All Other Hints N Tips / Re: Standard measurements
October 14, 2006, 05:19 PM
What's a mug then?
Apart from the thing you drink coffee out of! (ifindforu base has this as a measurement)
Apart from the thing you drink coffee out of! (ifindforu base has this as a measurement)
#9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Ultimate Curry Base!
October 12, 2006, 05:53 PM
Sorry I asked now :-[
#10
All Other Hints N Tips / Re: Hints, tips, methods and so on..
October 12, 2006, 12:27 PM
This business about the dangers of rice is very concerning, I had no idea before joining this forum.
I do make larger batches and put them in the fridge short term or freezer longer term, then I reheat in the microwave, I have no idea what temp but I usually stick my finger in and if it makes me go ouch then it is hot.
Is this good enough or should temperature measurement be more precise. :-[
I do make larger batches and put them in the fridge short term or freezer longer term, then I reheat in the microwave, I have no idea what temp but I usually stick my finger in and if it makes me go ouch then it is hot.
Is this good enough or should temperature measurement be more precise. :-[