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Hi DP,Not sure if I have the answers - I just cooked a simple curry!I added a smidgen of oil to the onion in the video purely because I thought that it would need it to brown off the onion - no other reason.Could I brown the g/g using this method? Probably not but IMHO just as chicken skin will brown if heated soley in oil, it also cooks when its placed in boiling water; I assume then that the g/g and tom paste are cooking but probably not it the classic way that it would be if added to oil at the start of the process.I know what a finished curry tastes like and this tastes like a finished curry when I've made it. I don't know if others have done it wrong or it just didin't suit there taste, etc. I've not cooked out spices and had raw spice in dishes before and know the difference. I regret I can't add more than this as my outlook, thankfully is very simple: If I like it, that's all that matters.Regards and thanks for a question related to the video - been a while
Quote from: Dajoca on February 12, 2013, 12:21 AMYet another thread destroyed with unnecessary bile and vitriol. A new visitor to this forum reading any number of threads full of this constant, combative, point scoring is unlikely to ever return. It also drives away many great contributors, fed up with being attacked for each contribution they make, in common with every other forum out there that is not strictly moderated. Could you please re-post this on a daily basis, Dajoca, until the message finally gets through ?QuoteThanks to Martin for providing the vids and the recipe.Agreed.** Phil.
Yet another thread destroyed with unnecessary bile and vitriol. A new visitor to this forum reading any number of threads full of this constant, combative, point scoring is unlikely to ever return. It also drives away many great contributors, fed up with being attacked for each contribution they make, in common with every other forum out there that is not strictly moderated.
Thanks to Martin for providing the vids and the recipe.