Ooo that's neat.
A woman called Rachel Ray over here cooked Moroccan Lamb some time ago. Man that looked really good. 

Quote from: vinotinto on March 05, 2010, 07:34 PM
hi - a couple of Moroccan recipe books can be downloaded from here:

http://www.maroque.co.uk/food.aspx

Wow Paul that is an ancient Browser.
It could be a number of things. You say link but do you mean the actual video please?

Quote from: artistpaul on March 05, 2010, 06:44 PM
Hi Guys
Can someone help me out please?

My computer is not showing me the video link, what do I need to reset?  Im running Explorer 6 and XP

Cheers

Paul

I do get the feeling however because it looks so simple that some may not find it to their tastes? After all its what goes in it as regards garam masala and spice mix too.

I do wish I could meddle my pan properly on this infernal stove.   

If its any help James I use a micro-plane (kinda a grater) but with very small cutting apertures. I use it for garlic too when I'm in a rush. I find this not only grates but emulsifies both in a short time so long as you don't take the tips of your fingers off  ;D

The strands you mention often come on top of my food, at least of late, it must be a new quirk or trend here?
Hope this helps?

Aye Cap'n tis me. ;D

Quote from: chriswg on March 05, 2010, 01:01 PM
I assume Vindamikka is you Mikka. Looks like most of his comments are from CR0 members.

Well I for one am really pleased that someone has come out of the woodwork to show us. He has good technique, is obviously a REAL chef and displays nearly everything I've seen on Video from many places and from different cook houses.

Kudos to him I say, some will never be pleased but at least it confirms a lot of things, if at least only to me.  ;D

Now that does sound cool
I guess you've seen this site?
http://www.nickys-nursery.co.uk/seeds/pages/veg-chilipepper2.htm
They have bundles of Chillies here, some Mexican of course, though I've seen them for sale in Indian stores too. I've always wanted to try and grow some but I think I'm too lazy frankly in that department.

Quote from: chriswg on March 04, 2010, 01:45 PM
Its my favourite time of year, choosing chilli seeds to grow over the summer. Last year I had great success with Dorset Nagas (very hot but not very tasty) and super chillies (still using them now from the freezer).

This year I want to grow long green finger chillies like the indian supermarkets sell. The trouble is, they dont usually have a variety on them. Has anyone else done this successfully in the past? Im looking at Jati Jolokia or maybe a New Delhi Long but there are just so many varieties!

I'm going to grow some Jalapenos too as I use them all the time on pizzas.

Any help would be much appreciated.

Chris

Yes Cory, I think we can all agree on that can't we 

Quote from: Cory Ander on March 03, 2010, 12:41 AM

Quote from: Mikka on March 03, 2010, 12:21 AM
All of which are not tom pastes in any case.

PS:  Case in point Mikka, just like one man's "powder" is another man's "flour", one man's "paste" is another man's "puree"; it's called different things depending on where in the world you are...

All of which are not tom pastes in any case.
If I fed you a tsp of either could you honestly say you would know the difference blindfolded and if not then why talk about it? Obviously 'it is written'.

I do now have a box of this stuff. I'm not convinced either myself Cory.
Best mate.

Quote from: Cory Ander on March 02, 2010, 11:40 PM

Quote from: Mikka on March 02, 2010, 10:12 PM
This to me is just like the brand of tom paste people buy. Totally irrelevant to the final product,

I think it's much more analogous to the TYPE of tomatoes people use Mikka (e.g. fresh, tinned, puree, paste, passatta, etc), each of which most definitely IS relevant to the final product.

I think both ingredients (i.e. coconut and tomatoes) are very worthy candidates for discussion (indeed argument) and clarification.  Too much confusion remains regarding both ingredients.

For coconut, we have the following quite different options which will give quite different results in texture and taste:

-  fresh coconut flesh
-  fresh coconut water
-  desiccated coconut (of various coarseness)
-  creamed coconut block
-  coconut cream
-  coconut milk
-  coconut milk powder
-  coconut powder/coconut flour

Regarding this thread, the confusion for me (and, it seems, for others) arises from calling it "coconut powder".  I've always taken this to mean "coconut milk powder" whereas it seems it might be taken to mean "coconut flour".

Given this confusion, I remain unconvinced about what BIRs actually use....

ArtistPaul.
You're ok man.  ;D This is what happens when you put scientists who don't have a Phd together 

Court is out for me since I only use coconut milk from an ordinary 'no brand' tin from the Indian food store an in any case I haven't cooked a Khorma so far.

This to me is just like the brand of tom paste people buy. Totally irrelevant to the final product, since it is about spice, quantity and personal taste.
I do agree on what you said about helping people. I think the times we live in play a part in that too.

Best regards.