Quote from: haldi on November 02, 2008, 09:37 AM
I've attached a picture, I still don't know what it's made of.
It's aluminium Haldi
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#11
Cooking Equipment / Re: Pots and Pans?
November 02, 2008, 02:36 PMIt's aluminium Haldi
#12
Trainee Chefs / Beginners Questions / Re: Essential Spices and Ingredients
September 13, 2008, 12:48 PMQuote from: mickwood on September 13, 2008, 12:26 PM
"Good quality medium curry powder or paste (or spice mix)
Good quality tandoori masala or paste
Good quality garam masala"
Can be created from scratch from individual spices? I'd love to cook from scratch and the idea of buying 'curry powder' etc seems....like cheating??
Cheers
Check here mick and welcome https://curry-recipes.co.uk/curry/index.php?board=28.0
#13
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
July 14, 2008, 11:04 AM
I'm probably missing something, but please could someone clarify:
- which curry powder is used in the spice mix?
- how much sauce is added to the curry? Bruce mentions adding "a ladle of sauce" (a ladle being 7 fluid ounces?) and later mentions adding "the rest of the sauce along with the main ingredients"
- when is the salt and dried fenugreek added?
What did those that have already made it do?
Thanks
- which curry powder is used in the spice mix?
- how much sauce is added to the curry? Bruce mentions adding "a ladle of sauce" (a ladle being 7 fluid ounces?) and later mentions adding "the rest of the sauce along with the main ingredients"
- when is the salt and dried fenugreek added?
What did those that have already made it do?
Thanks
#14
Trainee Chefs / Beginners Questions / Re: Frequently Asked Questions
June 08, 2008, 08:00 AMQuote from: Kendo2008 on June 07, 2008, 10:58 PM
hi just looking at the spice mix part how much is a part?
Hi Kendo,
Its "parts" (ie ratios) by volume. As Josh says, its up you to decide how much you want to make, so you might use teaspoons, tablespoons, cups or even litres as your volume measure! Its up to you! I usually use tablespoons as my volume measure.
#15
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
April 28, 2008, 03:05 AMQuote from: ivangough on April 28, 2008, 02:03 AM
Edit.. Perhaps it may be worth having a separate section for recipes from other parts of the world? Just a thought..
Good suggestion, but I wouldnt worry too much about it. Most people are quite capable of sifting through and finding what interests them most. Only idiots arent and they can always go (back) to another site.
#16
Trainee Chefs / Beginners Questions / Re: Fat Free Currys
April 28, 2008, 02:37 AMQuote from: bangla on April 28, 2008, 01:39 AM
Stop using the words "fat free" whn you are supposed to be talking about BIR, i assume that is what the site is all about.
BIR= FAT FREE. Aboslutely impossible. either be a BIR site or not.
Seems that "fat reduced" and health consciousness is a popular request nowadays. It would be churlish to ignore peoples demand for it. Its always pointed out that BIRs usually use loads of oil though.
#17
British Indian Restaurant Recipe Requests / Re: Pork curries
April 28, 2008, 02:33 AMQuote from: bangla on April 28, 2008, 01:35 AM
Pork in a BIR. Give over get real
Its been pointed out already that pork is not typical BIR. Maybe you do need glasses?