Brown Cardamoms seem to have have a smokey element to them, it may be worth experimenting with a few.
AS
AS
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#11
British Indian Restaurant Recipe Requests / Re: What's the Secret of "Smokey" Tarka Dhal?
September 04, 2016, 09:05 AM #12
Supplementary Recipes Chat / Extra Virgin Cold Pressed Rapeseed Oil 0.99p
September 04, 2016, 08:37 AM
Hi Phil,
Rapeseed, thanks, I have edited subject heading to better inform.
Cheers
AS
Rapeseed, thanks, I have edited subject heading to better inform.
Cheers
AS
#13
Supplementary Recipes Chat / Extra Virgin Cold Pressed Rapeseed Oil 0.99p
September 04, 2016, 07:20 AM
Hi Folks,
Lidl are doing this oil at 0.99p for 500ml, I have being buying this from Aldi for 1.99, previously at Tesco for almost double that, it's definitely a bargin.
Better for us than most other oils.
AS
Lidl are doing this oil at 0.99p for 500ml, I have being buying this from Aldi for 1.99, previously at Tesco for almost double that, it's definitely a bargin.
Better for us than most other oils.
AS
#14
Talk About Anything Other Than Curry / Chewy's Frying Pan
August 28, 2016, 02:49 PM
How many chef spoons do you think Chewy's pan has seen off ? 
I reckon it's seen a lot of curries off as well, either that or it's been part of Vic and Bob's stage act for a couple of years.
A S
I reckon it's seen a lot of curries off as well, either that or it's been part of Vic and Bob's stage act for a couple of years.
A S
#15
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Glasgow curry base sauce
August 27, 2016, 10:20 AM
I wanted to try something different for a change, having read loads of posts about base sauces this one intrigued me.
Made the base Thursday night, blitzed on Friday and final cooking. Also made the precooked chicken, although I cooked it for about half the time the book recommends.
I cooked the Dil Cognac for my wife and the Vindaloo for me, best curries I have ever made. I am a Vindaloo fan and have been adding a teaspoon of vinegar to try and replicate the authentic taste, the taste is in this curry, there is a hint in the background, very impressed. I can only think it can come from the red sauce which has what will amount to about one eighth of a teaspoon of Pataks Tandoori paste.
Can't wait to have a go at a other one.
Cheers guys
AS
Made the base Thursday night, blitzed on Friday and final cooking. Also made the precooked chicken, although I cooked it for about half the time the book recommends.
I cooked the Dil Cognac for my wife and the Vindaloo for me, best curries I have ever made. I am a Vindaloo fan and have been adding a teaspoon of vinegar to try and replicate the authentic taste, the taste is in this curry, there is a hint in the background, very impressed. I can only think it can come from the red sauce which has what will amount to about one eighth of a teaspoon of Pataks Tandoori paste.
Can't wait to have a go at a other one.
Cheers guys
AS