Hi all,
Just to say hi and a BIG thank you to all of you who have spent the time to post what you have learned (and in some detail too!). Also to those who have posted the scanned images - very informative.
I am a curryholic and really enjoy it! - I grow my own chillies (many varieties including the hottest in the world, the renouned Naga!) and tomatoes and garlic. I also grow kaffir limes and lemon grass as I partake in the odd thai dish as well!
There really is nothing better in my opinion than to spend one of the typical cold, damp and windy evenings here in the UK with a few beers and a nice KPr (V).
About a year ago I spent 2 hours in the kitchen at my favourite BIR and picked up a few tips which I will pass on when I have more time (likely nearer to Christmas).
Just a few thoughts to start with.....
1.How do you all prepare your onions. I think this is VERY important to the taste and the smell of a dish. My 'old' local in London used to stink the whole block out when making whatever it was that smelt so strong. THey did it in the morning and it was the same smell/taste that was in thier dishes.
2. Do you use eggs in your nan bread dough?
3. Anyone managed to get their sauce to the 'saliva sucking' stage? (You know this if you have experienced it, one mouthful and the saliva glands in you top lip feel like they are being sucked out by an invisible force javascript:void(0);
Shocked
Gotta go now, but hopefully will be around here again often.
KPr