I haven't tried this yet but the commenters seem to approve

http://www.saveur.com/article/Kitchen/video-How-to-Peel-a-Head-of-Garlic-in-Less-Than-10-Seconds

Hi All,

I LOVE Sage and Onion Stuffing but over here Paxo costs two arms and two legs! So, does anyone have a tried and tested recipe for it that doesn't include any red meat e.g pork (the other half doesn't eat red meat)?

Thanks in advance,

CM

Hi All,

For all the chilli heads here this chilli sauce is a must! Its my absolute number 1 favourite and I've tried many. Before you know it you'll be smothering your cornflakes with it.



CM

Hi All,

I've been thinking 
Has anyone tried cooking a base using the standard ingredients (Onions, tomatoes and or other veg, stock or water, spices, etc.) but by using a traditional Indian cooking method? My logic behind this is that maybe an Indian Chef would also cook it in this way.

By traditional I mean:

Fry onions until soft or brown
Add garlic/ginger and fry until the rawness has gone
Add spices (maybe in a paste with water to prevent burning) until rawness has gone
Add tomatoes and or other veg
Keep simmering for an hour or more adding water or stock when the mixture is getting too dry and then finally adding more stock/water to get the right consistency.

Hi Everybody,

I'm a long time lurker on this site and I must say its truly amazing how much work and enthusiasm you guys put into this. I've been cooking curries the traditional way for approx 15 years but now that I don't live in the UK anymore and local Indian Restaurants are truly awful, I'm very interested to try and reproduce a BIR curry at home. I've spent FAR too much time reading the forums with great interest.

Now for the question. Has anyone considered or researched whether BIRs use MSG  as maybe it could be a candidate for a 'Secret Ingredient'?

Currymonster