Got fresh, cheap crab available. What would you do with it?
Thinking a gentle Thai Green or a very subtle Indian Korma. Ideas?
Thinking a gentle Thai Green or a very subtle Indian Korma. Ideas?
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Lets Talk Curry / Chicken Breast or Thigh?
March 01, 2014, 10:12 PM
I've noticed that nearly all recipes use chicken breast. Just wondering if there's a reason for that, that I've been too thick to realise?
If possible, I tend to use thigh as it's cheaper, got better flavour and doesn't dry out as easily if you over cook it by a minute or two.
Thoughts?
If possible, I tend to use thigh as it's cheaper, got better flavour and doesn't dry out as easily if you over cook it by a minute or two.
Thoughts?
#3
Lets Talk Curry / Anyone used bream in fish curry?
January 03, 2014, 08:44 PM
Was looking a the vast selection of frozen prawns and fish in my local international supermarket today and they had bags of around little "thinfin bream" for about ?3 (around 20 in a bag at a guess).
Wikipedia says that they swim in Indian waters, they looked like the kind of thing that is more likely to be used in Chinese cooking. Very small, about 25cm in length.
Anyone tried to use them?
Wikipedia says that they swim in Indian waters, they looked like the kind of thing that is more likely to be used in Chinese cooking. Very small, about 25cm in length.
Anyone tried to use them?
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