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 - Onions

#1091
Vindaloo / Re: Ultimate Vindaloo
July 16, 2014, 12:50 PM
White pepper in a vindaloo- esp. if using citrus. :)
#1092
Lets Talk Curry / Re: Three baltis
July 16, 2014, 12:48 PM
Quote from: JerryM on July 16, 2014, 12:43 PM

Ps did start working on a base but it's hopeless. The only thing I felt was that black cardamom is needed.

Wot mean you, Jerry?
#1093
Might give it ago as I have a 500g jar of curry leaves and an unopened packet of mango seed powder not doin nothing; but not an earthly what to do with the resultant (no doubt quality) mix!!! :) Cheers chef.
#1094
Mushroom bhaji...
#1095
Quote from: tempest63 on March 02, 2013, 08:26 AM
I tend to blitz any mince, lamb, beef, horse, in the food processor before using it for meatballs, koftas etc. it does make them smoother. I was once told to add some iced water to the final mix. Cannot remember for the life of me who gave this advice though.

Yes, same instruction for making sausages- also use very chilled mince mixture. Makes the world of diference to its firmness.
#1096
My eyes are bleeding!!  :o
#1097
Blimey yeah!
#1098
Quote from: xellos on July 15, 2014, 07:11 PMI know a fruit + veg wholesaler who undercuts supermarkets by a very long way....

-Good God!!! -another one??? ;)
#1099
I think, do they have to be soaked first? Like porcini, for a v short period of time?
#1100
Quote from: madrasandy on July 12, 2014, 08:38 AMlisten to some top tunes

Wot are top tunes there Andy?