Topic: Tommy99 re old book ive got

[stevejet66]

As you mention paprika, i worked with a chap years ago who worked evenings in a restaurant, i did ask him how it was made, he told me they used onions/garlic/ginger and paprika powder that was it,
to be honest ive never tried it from that day to this, it sounded to plain and simple!

[Peripatetic Phil]

As you mention paprika, i worked with a chap years ago who worked evenings in a restaurant, i did ask him how it was made, he told me they used onions/garlic/ginger and paprika powder that was it,
to be honest ive never tried it from that day to this, it sounded to plain and simple!

But isn't that exactly the aim, Steve ?  I appreciate your perspective is different to most, but in general the received wisdom here is that a base /should/ be "plain and simple" because one uses it to create a wide variety of different dishes, adding different spices mixtures to each.

** Phil.

[loveitspicy]

Agreed Phil - plain and simple its the way to be.

best, Rich

[Stephen Lindsay]

Onions, garlic and ginger is at the core - the rest are variables and open to individual preferences.