well duh..mm shoot CC,,you sho are edumucated

respex.

FY.

CC this 923,000 shu and an x-y plot. Mate it's doing my head in. What are you on about?

I'm a simpleton, I just don't know what you are talking about.

Perhaps Curry Queen could help us out here. I know she likes simplicity.

YF

Hi johnboy,

there are several methods, but the simplest is to :

wash and scrub the pan with a good cleaner and rinse thoroughly
then dry well with a paper towel or two
put the pan on the highest heat you can and heat until it is very hot
add oil, peanut oil is good
swirl it around the pan to cover all the surface and continue to heat until it smokes, if it isn't already
continue to heat for 10 minutes on a lower heat

wipe the pan and that's it

BTW if Erin hasn't hooked up yet, tell her I'm free 

YF

Quote from: tripper on September 19, 2006, 04:19 PM

Managed to pick myself up a really good pestle and mortar from the charity shop for only ?3, had a look in kitchen shop and they were more like ?30, really chuffed with that!!

I'd be a bit careful with pestle and mortars of unknown origin. I have a large domestic P&M in which I grind all manner of hugely toxic substances. I really wouldn't want to be the one to try a meal cooked using ingredients ground in it, even after a good wash. Just a thought.

YF

Beer, of minority interest, never!

I know it isn't to everyone's taste but curry and lager are inseparable as far as I'm concerned. And I've often wanted the lager/beer taste but not the hangover.

I agree totally about kaliber, it is pish and then some. The website you refer to is great and I am going to try one or two, thanks for the recommendations.

YF

This is exactly why I'm always moaning about giving exact measured quantities and also, unless you're still living in the fifties, using metric measures.  :

How about putting something to that effect in the FAQ?

Hi woodpecker21

I can't remember where I read it, it may even have been on this forum, but someone said they are no better than a jar of Patak's curry sauce. It's like you say, if they're that good how come we aren't all eating them?

YF

Hello Dai

I think it was generally agreed that the 'average' ladle is about 4 TBSP, so about 60ml.

YF

Good observations George, it's just a pity you couldn't have made a stab at guessing what the other ingredients were that he used. I wish I had one of these open plan kitchen places near me, I'd be in there all the time.

It's interesting that the onion and pepper were deep fried there and then instead of being pre-prepared, but I suppose that must be down to how busy they are at any given time.

Did you notice if the oil had any colour to it, i.e. did it look like it could have been scooped off the base?

You're using madras curry powder and chilli powder, inevitably it's going to turn out hot. I don't think CTM should have any chilli heat whatsoever or it isn't CTM. Ditch the chilli powder and use a mild curry powder.

YF