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Topic: Hints, tips, methods and so on.. (Read 26724 times)
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Chilli Prawn
Spice Master Chef
CONTRIBUTING MEMBER
Posts: 790
Re: Hints, tips, methods and so on..
«
Reply #30 on:
October 16, 2006, 10:39 AM »
Yummy Yummy, my son will just love this one. Everything he eats is normally in a Naan or some wrap. He can cook some up in his reastaurant.
Thanks
CP
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fourmations
Chef
Posts: 17
Re: Hints, tips, methods and so on..
«
Reply #31 on:
November 18, 2006, 02:40 PM »
hi all
good tip on the indian pizza
I have made CTM pizzas before
and they were yum, (i used regular pizza base)
I have also had a "chinatown" pizza in a restaurant
which was like crispy aromatic duck, base sauce was like the plum sauce
you get with crispy aromatic duck, it was a bit rich, but a good idea
rgds
4
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Fi5H
Head Chef
Posts: 127
Re: Hints, tips, methods and so on..
«
Reply #32 on:
June 23, 2010, 10:27 AM »
I have read thought this forums that some are for and against food colouring in rice. What I do if I am cooking quite a bit of rice is cook half of it normally with no colouring and the second half with a spoon of turmeric, when both pots are done mix them both together and you have a very effective coloured rice with no artificial colourings.
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