for me you're all barking mad eating rice with curry - it's got to be naan or similar ie chappatis  ;D

Hello boys, can I join in for a threesome? ;D

BB,

Did you use a Wok to cook that?

Stew

Quote from: Admin on July 02, 2008, 04:41 PM
BB,

Did you use a Wok to cook that?

Stew

No, just my Tefal deep frying pan. What makes you ask?

It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?

I have moved up to using stainless steel saucepans with the lid on to keep the moisture and cooking on full heat stirring now and again.
I find this stop the viscosity and keeps the base more fluid like...which i find is more like a madras.

Id be interested to know if its a nonstick pan?

Stew

Quote from: Admin on July 02, 2008, 08:41 PM
It looks a bit congealed, which i find happens with nonstick surfaces...is the pan non stick?

Yes, the pan is non-stick. I think it looks the way it does because there's practically no water there - just oil ;D

BB - I notice cumin in your pilau.

Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery 

Just wondering if the difference is significant.

Anyone?

-- Josh

Quote from: joshallen2k on July 03, 2008, 04:27 AM
BB - I notice cumin in your pilau.

Is it regular or the "black" variety? I've read/heard the use of Black Cumin in rice. They don't stock it in my local Indian grocery 

Just wondering if the difference is significant.

Anyone?

-- Josh

I cook my rice with a pinch of normal cumin, a pinch of fennel, a couple of green cardomom pods and sizeable piece of cassia (sometimes yellow food colouring). I do this simply because I have rooted around in my favourite BIR's rice and that's what they put in. Mine's not as good though - their grains are really nice and dry, and there's another flavour I can't establish.

Cloves maybe?

A recent add I've been making to my rice since having it at a restaurant where they identified it in the description of the rice, is Rosewater. Adds a really nice undertone. I just mix a couple of swigs worth in the regular water when boiling.

-- Josh

Now that's interesting. Rosewater. I've read so much about it in authentic curry books but not heard of it being used in BIR's.

Anyone got any experiences with this - new thread I reckon. Would you like to start it off Josh (Lets Talk Curry section perhaps)?

SnS