Hi all,

Today I knocked over some tumeric and quite a bit fell on the kitchen floor. Does anybody know how to remove the stain that this has left? I used a spray cleaner to get the worst of it off but it is still very noticeable (memo to self - get a yellowish orange floor in the kitchen of the next house).

KP(V) :-[

Just had a look on the net and they are reporting that it has 855,000 SHU. This is not as hot as a Naga Morrich.
I think there are several chillis that are hotter than that figure.

KP(V)

Hi All,

OK- Now after it cooled I took the oil off the top (nice and red it was too!) then pureed the onions to a paste. Then I added the oil back and carried on with the rest of the recipe.
At this point I thought the smell and taste of the removed oil was very nice. The pureed onions were a nice yellow colour.

Then on to the tomato stage.

When this was finished I added it to the onion paste, I thought is seemed a lot, but it was only a little too much for my likling. I had to add about 1/4 cup of water here to as the paste was now quite thick.

I then cooked this mixture for about 25 minutes, skimming off the froth that formed on the top.

Job done! - Its cooling in the pot with the lid on and I won't get to try it until tomorrow, but it seems to be very pleasent with no cominating flavours (which has to be good if you are using this for a variety of dishes)

The only thing that came to mind was the difference between this and the KD base (apart from the spice in the onions) was the use of a cup of oil in the pot with the onions (KD uses only water)

Next week I hope to try a KD base (double quantity) with oil in the onion pot and see what the difference is (unless anyone here cares to try it sooner - IF so then please let me know how you get on).

Nice find Jasper, I think I will be 'playing' with this one again! ;D ;D ;D

KP

I;ve just done stage one of this and it is now cooling until I can blend it - Seems quite good so far!

KP

Indeed -

Hope you all enjoy your New Years Eve curries and lets hope that this time next year we will have all we need (and this will just become a chat group about the days when we were all looking to get the restaurant taste and smell at home)!

Happy New Year to you all!

KP

Hi all,

Just wondering how many of you use nuts (either whole or in a paste) in your curries. One restaurant chef many years ago said that this might be what was missing from home cooked curries. It seems that there are 4 nut types that are used this way, cashew, almond, pistachio and peanuts.
Anyone tried this and if so what results did you get? I tried it a few times but to be honest I didn't really notice much difference in the flavour, more in the texture.

KP(V)

Yes - welcome!

Looking forward to hearing about your experiences and seeing the techniques used in that restaurant.

KP

Hmmm....

It ain't no joking matter (mutter?) this - I have had the same problem with chillies of the nuke heat variety and once spent over an hour and a half with me tackle in a pint glass of cold water (changed every few minutes for colder) - But I hope you won't tell anyone this.

It sure dont help your love life!

KP

Strangely I was told by a doctor that ginger is bad for arthritis! (yet the two plants are quite closely related).

Just my 2p worth

KP

Another thing to try would be to let the rice dry completely by spreading on a teatowel. Then cook only when it is dry again.

Another option still is to use a vegetable/rice microwave steamer. I use this all the time for plain rice and it's ready in about 8 minutes (although I always leave it for another 10-15 mins)
They are only a few pounds and I have seen them in many supermarkets.

KP