Menu

Show posts

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.

Show posts Menu

Messages - natterjak

Pages 1 ... 102 103 104 105 106 ... 113
#1031
Lets Talk Curry / Re: CR0 Summer BBQ
April 08, 2011, 12:37 PM
Great idea Chris, I would certainly be interested in attending and the outdoor element solves a lot of the venue problems (ie. no-one wants a huge bunch of strangers showing up at their house).  Location will always be a problem as nowhere will be close to everyone but you could never solve that short of hiring a chauffered artic lorry and driving up and down the M1 with a mobile curry-fest party going on in the back!

Farnborough is fine by me though, only 30 mins from home so it gets the thumbs up on that count.  Curry heads + BBQ = a lot of tikka kebabs probably  ;)
#1032
Cooking Equipment / Re: Aluminium Pans on ebay.
April 07, 2011, 06:45 AM
Quote from: martinvic on April 06, 2011, 08:50 PM

Steak stuck to the pan bottom when added.
Do Aluminium pans need any sort of seasoning first to stop this? :-\


I asked this same question recently and, like you, was told no.  However, I have noticed this Amazon review which says different, so now I'm undecided.
#1033
Cooking Equipment / Re: Aluminium Pans on ebay.
April 06, 2011, 05:15 PM
The real test will be when you cook in it - planning a curry any time soon Martin?
#1034
Lets Talk Curry / Re: Michelin Prawn Curry Method
April 06, 2011, 09:36 AM
I think there are some other videos on that site you could easily find fault with, how about this one!

http://www.videojug.com/film/how-to-cook-a-chicken-curry-in-ten-minutes

The chef seems to have an interesting take on how to "finely" chop an onion and garlic, and check out that nice blunt knife that she's using to saw her way through the onion  :o

The "quarter teaspoon" of salt looks more like a heaped tsp and the final result doesn't exactly look appetising.

The videos are actually quite nicely produced and they have a whole range on Indian Cookery:

http://www.videojug.com/tag/indian-recipes

 
#1035
Cooking Equipment / Re: Aluminium Pans on ebay.
April 05, 2011, 04:16 PM
Looks like a good shape, sides which curve up to vertical so less splashing as you stir (in theory).  Hope they're ok - certainly cheap.  Let us know how you get on?
#1036
Just Joined? Introduce Yourself / Re: HI ALL
April 03, 2011, 05:45 PM
Hi Dave & welcome!
#1037
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: Dipuraja's Mint Sauce
April 03, 2011, 05:43 PM
How long will this sauce keep once made?  It's the kind of thing I would only use in small quantities so just wondering what the best way to go about it is.  I don't suppose it can be frozen in small batches?
#1038
Trainee Chefs / Beginners Questions / Re: Sweet peppers
April 03, 2011, 09:28 AM
Thanks Axe, I've been reading up on peppers this morning on Wikipedia. Fascinating things they are too.  The naming seems very variable, what is a sweet pepper to us in the UK is a bell pepper if you're in the US, a capsicum for people in NZ, Aus, India, etc. and to some folks would be called a paprika!

The photo at this link location caught my eye, what a beautiful thing the yellow banana pepper is.  Never seen one before.

http://en.wikipedia.org/wiki/File:Peppermix.jpg
#1039
Trainee Chefs / Beginners Questions / Sweet peppers
April 02, 2011, 10:21 PM
Just wondering what the flavour differences are between red, green and yellow sweet peppers and are only green peppers suitable for curries?  The only time I remember seeing sweet peppers in curry recipes is for jalfrezi and it's always green peppers.  Would the world stop spinning if I used red or yellow peppers?

Are there any curry recipes that call for red or yellow peppers?
#1040
Madras / Re: Chicken Madras, KD1-derived
March 31, 2011, 08:29 PM
Looks great Phil - trouble is it's giving me a curry craving now and my dinner tonight is roast beef + extensive trimmings  :-\
Pages 1 ... 102 103 104 105 106 ... 113