Quote from: Secret Santa on February 02, 2013, 05:58 PM
All we need now is Mary Hinge and Ivor Biggun and we've got the whole set!;D
Not to forget their mate, Hugh Jarz!
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#1151
Lets Talk Curry / Re: Curry Cooking Lesson In Wolverhampton
February 03, 2013, 07:57 AMNot to forget their mate, Hugh Jarz!
#1152
Lets Talk Curry / Re: Curry Cooking Lesson In Wolverhampton
February 02, 2013, 08:59 PMQuote from: Stephen Lindsay on February 02, 2013, 08:29 PM
You may recall the 80s film "Porky's" where the girl in the diner answers the phone and shouts, "Has anyone seen Mike Hunt, is Mike Hunt here?"
;D
#1153
Pictures of Your Curries / Re: Today's Lunch
February 02, 2013, 05:29 PM
Sorry, RD - I missed your question about the Lingham's.
The chef adds the chilli/garlic paste at exactly 6 minutes into the video recipe. You won't find it on the ingredient list below the video, but if you look at the Directions blurb, you'll see mention of the paste on the 8th line down.
There was some discussion a good few months ago about Chicken 65 and I'm sure (could be wrong!) it was CT who suggested using Lingham's chilli/garlic paste for the dish. And a very fine suggestion it was as it is a really nice ingredient both for cooking and for dipping.
The chef adds the chilli/garlic paste at exactly 6 minutes into the video recipe. You won't find it on the ingredient list below the video, but if you look at the Directions blurb, you'll see mention of the paste on the 8th line down.
There was some discussion a good few months ago about Chicken 65 and I'm sure (could be wrong!) it was CT who suggested using Lingham's chilli/garlic paste for the dish. And a very fine suggestion it was as it is a really nice ingredient both for cooking and for dipping.
#1154
Lets Talk Curry / Re: Curry Cooking Lesson In Wolverhampton
February 02, 2013, 03:30 PM
Codswaggle me dongolas, never, never. Torture me. Lock me in a dark room with six beautiful women. I'll never sign.
Quoting The Goon Show character, Major Bloodnok from "The Red Fort", first broadcast on 11 November 1957.
Quoting The Goon Show character, Major Bloodnok from "The Red Fort", first broadcast on 11 November 1957.
#1155
Lets Talk Curry / Re: unlocking the taste to indian takeaway, ebook out soon.
February 02, 2013, 10:05 AMQuote from: chewytikka on February 02, 2013, 12:21 AM...Daft as a brush some of you guys.
Nice one, CT!
And you're bang on with the rest of your post too.
#1156
Curry Recipe Group Tests / Re: Secret Recipe Group Test
February 01, 2013, 06:58 AM
You gave these recipes a real go!
It's a real bummer that the Tandoori Prawns didn't work for you, especially as you made the effort to check and obtain some of the ingredients. Langoustines ain't exactly 10-a-penny either! The photo made me chuckle, right enough, as it looks as if the langoustine is trying to escape from the curry!
Better luck with the Chicken Bengali Mirsch, though - the sauce looks good in the photo. It's weird that the sauce gets sweeter and sweeter as it cools. Maybe the caramelisation from the onion paste?
My only experience with tamarind is in UF's Pathia (which is delicious, BTW!) and it's a souring agent as far as I know. I had a look at CBM's video and couldn't see where any sweetness was added except, perhaps, for the chef's tamarind sauce.
Like you, I couldn't see what effect such a small amount of spring onions would have on the overall dish.
Good effort!
EDIT: I just tasted a tsp of Tamarina and it's definitely pretty sweet! I haven't used any of it in a dish as I make up my Pathia sauce with tamarind paste, but I'd swear that I felt sugar crystals on my tongue when I tried the Tamarina, and I see that sugar comes second on the ingredients list behind water and in front of tamarind concentrate (9%). I think these things are ordered by quantity, so it looks as if there's at least 9% sugar in there, if not more.
It's a real bummer that the Tandoori Prawns didn't work for you, especially as you made the effort to check and obtain some of the ingredients. Langoustines ain't exactly 10-a-penny either! The photo made me chuckle, right enough, as it looks as if the langoustine is trying to escape from the curry!
Better luck with the Chicken Bengali Mirsch, though - the sauce looks good in the photo. It's weird that the sauce gets sweeter and sweeter as it cools. Maybe the caramelisation from the onion paste?
My only experience with tamarind is in UF's Pathia (which is delicious, BTW!) and it's a souring agent as far as I know. I had a look at CBM's video and couldn't see where any sweetness was added except, perhaps, for the chef's tamarind sauce.
Like you, I couldn't see what effect such a small amount of spring onions would have on the overall dish.
Good effort!
EDIT: I just tasted a tsp of Tamarina and it's definitely pretty sweet! I haven't used any of it in a dish as I make up my Pathia sauce with tamarind paste, but I'd swear that I felt sugar crystals on my tongue when I tried the Tamarina, and I see that sugar comes second on the ingredients list behind water and in front of tamarind concentrate (9%). I think these things are ordered by quantity, so it looks as if there's at least 9% sugar in there, if not more.
#1157
Curry Recipe Group Tests / Re: Secret Recipe Group Test
February 01, 2013, 06:37 AM
Hi Frank. Hyperlinks first.
With the cursor in the Post Reply text box, click on the Insert Hyperlink icon depicting a blue globe and a blank page. It's 2nd from the left on the on the bottom row of icons (immediately above the smileys).
You'll see two words (url) enclosed in square brackets. Copy the link to the web page you want others to see and then paste it between these two brackets ][.
That'll give you a plain hyperlink.
The other way to do it is to give the hyperlink a name. If we take your first hyperlink as an example:
Tandoori king prawns in a tamarind sauce
What to do is to type out the title of the link, i.e. Tandoori king prawns in a tamarind sauce, select it by holding the left mouse button down and dragging the cursor over the text, and then click the Insert Hyperlink icon.
Right at the beginning of the link where it starts off "left square bracket" url you need to type in an equals sign (=) and then paste the link directly after the sign so it reads "left square bracket" url=http:// etc, etc.
http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce [url=http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce]http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce
This also works with non-video links. Hope it makes sense!
With the cursor in the Post Reply text box, click on the Insert Hyperlink icon depicting a blue globe and a blank page. It's 2nd from the left on the on the bottom row of icons (immediately above the smileys).
You'll see two words (url) enclosed in square brackets. Copy the link to the web page you want others to see and then paste it between these two brackets ][.
That'll give you a plain hyperlink.
The other way to do it is to give the hyperlink a name. If we take your first hyperlink as an example:
Tandoori king prawns in a tamarind sauce
What to do is to type out the title of the link, i.e. Tandoori king prawns in a tamarind sauce, select it by holding the left mouse button down and dragging the cursor over the text, and then click the Insert Hyperlink icon.
Right at the beginning of the link where it starts off "left square bracket" url you need to type in an equals sign (=) and then paste the link directly after the sign so it reads "left square bracket" url=http:// etc, etc.
http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce [url=http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce]http://www.youtube.com/watch?feature=player_embedded&v=L4_t4YMMGT8]Tandoori king prawns in a tamarind sauce
This also works with non-video links. Hope it makes sense!
#1158
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: G&G paste how much do you really know about it?
January 31, 2013, 07:29 PMQuote from: RubyDoo on January 31, 2013, 06:33 PM...g & g in a ratio of 60:40 in favour of the garlic...
+1
#1159
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: G&G paste how much do you really know about it?
January 31, 2013, 07:27 PMQuote from: Stephen Lindsay on January 31, 2013, 07:11 PM
We Scots have no problem with a bit of ginger in our curries
Nothing wrong with a bit of ginger as long as it's the right gender!
#1160
Curry Recipe Group Tests / Re: Secret Recipe Group Test
January 31, 2013, 04:12 PM
Looks very nice indeed, UF. So much so that I will definitely try this soon. Using spinach in its pureed form never once occurred to me! What an amateur I am!
Me too - big time! The more the merrier for me!
Quote from: Secret Santa on January 31, 2013, 12:02 PM...I'm very partial to garlic myself...
Me too - big time! The more the merrier for me!