Quote from: jamieb728 on December 17, 2011, 09:35 AM
Hi all

I have bought some ready to cook cumin flavoured poppadoms having never cooked them before do i just heat the oil to about 180 and fry on both sides until golden or do the float once cooked any advice please?

Jamie

Hi Jamie, 'ready to cook' sounds like normal uncooked to me.
If so, they can be deep fried (individually) in fairly hot oil, keep submerged completely with a spoon or suchlike, you will clearly see how they change when cooked.
They take just seconds to cook so be ready to whip them out before they burn then stand them on edge to drain.
Oil temperature is fairly important, too hot and they will definitely burn but too cool and they'll be oily and not nice and crisp. Practice makes perfect.

Most times nowadays I microwave them, again individually, about 30 to 40 seconds on high, you might have to 'nudge' them halfway through to make sure they cook evenly, again practice makes perfect.

I prefer microwaved 'pops', they are obviously never oily and once you get the knack with your particular microwave results are perfect.

Good luck

Quote from: Razor on December 04, 2011, 09:11 AM
Ok chaps, as some of you may be aware, I'm not the most IT savvy. My problem is this; I am trying to create a Youtube account but after going through all of the registration it is coming back saying "there is an account already associated to this email address, have you forgotten your password?"

Now I know that my son has an account but surely I must be able to creat my own account using the same email address?

Anybody help?

Ray

I may be wrong but as far as I'm aware Youtube does not allow multiple accounts with the same email.

Many sites work in the same way.

Seems like yet another email / password is required.

Pete

As per the norm I've always discarded the 'liquor' left over when pre cooking meat.
However after cooking a batch of chicken this weekend the leftover juice was just too good to throw away, so much flavour in it.

I started a tarka in a fresh pan, touch of mix powder, chilli powder and added cooking liquor. Reduced down a little and added some gravy, two tins of chickpeas, reduced to the consistency of a 'standard' curry, salted to taste.

Result was really very tasty and very BIR.

Although quite flavoursome the liquor would easily lend itself to other regular flavours, sweet, sour, coconut etc etc.

Anyway I ended up with a bonus dish with very little extra work.

Remember, for the sake of vegetarians, the liquor will contain meat / meat gravy traces.

I think your wife is messing with your head because you spent 40 quid on more 'curry kit'  ;D

Quote from: hotstuff09 on August 10, 2011, 10:19 AM
Panpot
I think i read on here somewhere that there is no Madras or Vindaloo recipes in Abdul's book, But I could be wrong,
HS

Hi, you're right, there isn't a Madras recipe in the book but Abdul posted a Chicken Madras recipe on page four of this thread.

I did try the Google / Youtube routes for info (not the feedback one yet, good thinking!) but to no avail.

I already have a Nipoori, bought it when they first came out & never looked back, but bread is the let down with them.

A comment from George "It gets hot inside but that doesn't make it a tandoor" made me re think what does make the tandoor flavour?

Tandoors are made with clay or steel internals, powered by charcoal or gas, so basically have just one thing in common - high cooking temperature.

If this particular oven can reach 400 deg + it surely must achieve the same results as a real tandoor.

Will post if I can find any valid 'test' results from one of these things.

Found this while trolling ebay for used tandoors.

I haven't seen these before, anybody with any knowledge of this product?

http://www.ebay.co.uk/itm/Tandoor-tandoori-oven-roti-chapati-naan-pizza-maker-/150634675254?pt=UK_AudioElectronicsVideo_Video_TelevisionSetTopBoxes&hash=item231286bc36

Quote from: jb on July 03, 2011, 02:26 PM

Quote from: rockyholland on July 03, 2011, 01:10 PM
AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.

I take it you had lessons as well???  How did you get on?  I had mine about a year ago with Abdul I learnt a hell of a lot from the guy.Incidentally I just saw Abdul,he was passing my way and hand delivered my book personally and gave me my postage back...that's what you call service!!

Hi, yes I have had lessons.

I've been cooking curries for years and years having been through the Pat Chapman first book onwards, Kris Dhillon etc but never quite cracked it.

Must say that a few lessons from Abdul and I am cooking seriously good curries. It's amazing just how little extra you need to know to get things right.

Trust you are enjoying your food more than before your lessons?

Regards

Quote from: hotstuff09 on July 03, 2011, 02:01 PM

Quote from: rockyholland on July 03, 2011, 01:10 PM
AMAZING!

The attitude of some people stinks..

It's nothing to do with attitude, It's just my opinion, Which I'm entitled too,
And I'm sure Abdul could speak up for himself. without the need for an extra mouthpiece

It's your attitude and accusation which I don't think you have any right too, not opinion.

Abdul can speak for himself, but are you saying I'm not entitled to an opinion but you are?

Actually, since I know Abdul personally I was able to state fact rather than just opinion.

AMAZING!

The attitude of some people stinks.

I think they ought to find some new standards to judge people by, their own standards are not good enough.

They're jumping on the guy and all he's doing is protecting his interests, not promoting them.

Abdul has NOT said you have to buy his book before he'll help, simply that you'll have to wait until its PUBLISHED before he releases certain information here.

I know you'll find he is very helpful and that he truly has a desire to share his knowledge and interest in food.

Finally to pre-empt any silly accusations, yes I do know Adbul, initially as a teacher and now as a good friend, a more helpful guy you couldn't wish to meet.