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Messages - natterjak

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#1041
Just Joined? Introduce Yourself / Re: Hello! There's more to this than I imagined!
March 30, 2011, 03:46 PM
Quote from: Phil (Chaa006) on March 30, 2011, 03:23 PM
Quote from: chriswg on March 30, 2011, 02:03 PM
For your first time you should consider a supermarket pilau rice you can just stick in the microwave.
I feel worried about that idea -- there are so many rubbish pilaus out there in supermarkets that unless Dave has time to test his selected one first, this could compromise the quality of the meal.  IMHO, if you want to save time. let your local BIR T/A prepare and sell you the pilau rice -- at least they know how it is supposed to taste !  Oh, and Dave : frozen parathas are a life saver -- stick some in the freezer, and if you try to make pilau rice and it fails, you can always fall back on the paratha !

** Phil.

Phil do you make your parathas or buy them?
#1042
Lets Talk Curry / Re: Tandoor or Taftoon?!?!
March 30, 2011, 03:19 PM
Hi Ekcite, welcome to the forum and sorry if it looked like your first post was ignored - probably most other people didn't know the answer (as I don't), so didn't reply.
#1043
Just Joined? Introduce Yourself / Re: Hello! There's more to this than I imagined!
March 30, 2011, 09:21 AM
Hi Dave & welcome. 

I agree it can be daunting at first and there's a lot of gearing up to be done in terms of obtaining spices, cooking base sauces and pastes before you can even attempt some of the final dishes.  I reckon it's well worth it though as the quality of the end result is great but like I say, a lot of time involved.  This is why it becomes something of a hobby to some people.
#1044
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
March 29, 2011, 10:05 PM
Thanks all, I shall RTFM in future.
#1045
Lets Talk Curry / Re: Should children eat BIR type curries?
March 29, 2011, 03:07 PM
Quote from: Axe on March 29, 2011, 12:44 PM
Natterjak, if your after a hot curry powder try this stuff Chilli Powder Cutting a long story short, I bought some from Tesco and ended up binning it. It is quite simply, lethal!



Thanks for the recommendation Axe, I'll get some and start small again with my measures.  From what you say it will deliver the kick I'm after. My current chilli powder is Tesco own brand hot chilli powder and is possibly towards the mild end of the scale despite the name. 
#1046
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
March 29, 2011, 02:57 PM
Getting back on topic I've just tasted my first tikka made to Blade's recipe and I can see what all the fuss is about - it was gorgeous!  The methi lingers in the mouth long after the tikka has disappeared into the stomach  :)

Does anyone know how long the Pataks Tikka paste will keep in the fridge?  At current rate of consumption it's going to be quite a while before I finish it off.

#1047
Lets Talk Curry / Re: Should children eat BIR type curries?
March 29, 2011, 11:47 AM
Quote from: Phil (Chaa006) on March 27, 2011, 11:11 AM


I would also dispute your suggestion that restaurant food is over-salted.  I am afraid that, post Tony Blair, I find that most ready-prepared food is now seriously undersalted and I almost invariably find it necessary to add further salt at the table (the odd occasion on which further salt has not proved necessary is so rare, in my experience, that when it does occur it is invariably a topic of conversation).


I guess it's all a question of taste.  My own experience is the opposite - I find the bulk of pre-prepared foods too salty and often my enjoyment of food is reduced as a result.  But then I'm sure taste buds adapt to salt as they do to capsaisin and the less you consume the better you are at detecting the taste.  When I cook I add very little or no salt, which would account for my being more sensitive to it in pre-prepared foods.

Talking of capsaisin, I'm having to add more and more chilli powder to my curries and still haven't produced one as hot as I'd like.  I'll be up to a whole TBS of hot chilli powder next time as I'm already past the 2 tsp level and still not hot enough.  I guess frequent use of the Tabasco habanero sauce on my chips has dulled my palate to this taste!

Getting back to the OP, I see no reason kids shouldn't eat BIR food from time to time if they enjoy it.  In my experience they don't tend to as they find the flavours too strong, but that's just the ones I know.
#1048
Lets Talk Curry / Re: Umami - the fifth ingredient of taste
March 27, 2011, 04:33 PM
Heh, not a general yawn and well worth a thread I reckon.  Heston has a good deal to say on this subject and mentions it in his "In Search of Perfection" TV Series.
#1049
Trainee Chefs / Beginners Questions / Volume of juice in a lemon
March 27, 2011, 02:13 PM
Anyone an idea of how much lemon juice comes out of a quarter of a lemon?  It's just I use the squeezy bottled stuff (Jif lemon or similar) and have no idea if a quarter lemon equates to half a TBS, or what?
#1050
Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs
March 27, 2011, 02:11 PM
This has been a useful discussion but I realise I was wrong to start it in this thread which is about a specific recipe.  I wonder whether a friendly passing moderator might split the last 17 posts out of this thread into a new one?
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