Quote from: livo on September 20, 2014, 07:38 AM
It wasn't too old at all. I'll try some new stuff.  My naan is rising and puffing up into bubbles but it just isn't soft and there is a flavour difference.

sounds like it might need more kneading livo

Quote from: Les on September 20, 2014, 04:52 PM
We come here with no peaceful intent, but ready for battle, determined to avenge our wrongs and set our country free. Let your masters come and attack us: we are ready to meet them NECKbeard to NECKbeard.

William Wallace

Google Tandoor Cushion   


edit : Ebay 2 for 15 notes


http://www.ebay.co.uk/itm/TANDOOR-CUSHION-GADDI-FOR-NAAN-NAN-BREAD-CLAY-OVEN-PK-OF-2-/271543179815

in fact i'm tempted myself now I see them

Quote from: littlechilie on September 19, 2014, 10:17 AM

Quote from: ELW on September 19, 2014, 12:52 AM

Quote from: littlechilie on September 18, 2014, 10:49 PM
Hit the spot with me, MA that looks good

Correct me if I'm wrong, but didn't you reply to a post fairly recently about the taz base(recipe) being far too oily for your liking?

ELW, are you a trouble maker? If you read back through my posts you will see I have recently been posting about adding more oil to base gravy!!

Also read my comments on this topic! And read the title of the topic!

My Question directed to Chewy not yourself, relates to chews base gravy and his kind advice to strain the sauce.

Your post was directed at madrasandy

Trouble maker?...for asking a frequent poster a question about curry ?.....on a curry forum?

Quote from: littlechilie on September 18, 2014, 10:49 PM
Hit the spot with me, MA that looks good

Correct me if I'm wrong, but didn't you reply to a post fairly recently about the taz base(recipe) being far too oily for your liking?

Its far more oily than curries I normally order in Glasgow  . That said I'd happily tan the lot of it. 

Quote from: DalPuri on September 18, 2014, 11:58 AM

Quote from: Bengali Bob on September 18, 2014, 08:13 AM

Quote from: DalPuri on September 18, 2014, 11:58 AM

Quote from: Bengali Bob on September 18, 2014, 08:13 AM
PS Never understood why Dan Toombs includes peppercorns in his pre-cooked chicken. 

I'm not a fan of Dan Toombs and from seeing some of his videos have no intention of ever reading his books.
But...
black pepper is the most underated spice on this forum. 

S Never understood why Dan Toombs includes peppercorns in his pre-cooked chicken. 

black pepper is the most underated spice on this forum. 

Agreed, a few places I know use it in many dishes. Its great in a vindaloo or karahi. Little bit in the tikka / tandoori or Punjabi masala.
We need more restaurant recipes & methods on here, that's the trouble.

Regards
ELW

Quote from: livo on September 18, 2014, 11:07 AM
I watched one video where the guy barely cooked it at all. It would have been still raw 75% through so a lot of cooking to do afterwards in the final dish.  Then in the Viceroy Brasserie video cooked it in oil on low gas for 20 minutes.

There are so many ways to do this that it sometimes makes my head spin.  I was never an artist but more a technical drawing type.  Crooked lines and approximations frustrate the crapola out of anal retentive obsessive compulsives like me.   My psych councillor just loves me reading forums like this.  Keeps her in employment.

Don't be surprised to find a few trying to work in tenths of a picolitre on here livo.

Regards
ELW

I found this also Edwin. 1.5Tbl of turmeric/cumin/coriander seed is a lot in 1.2 kg onion & 2ltr water.

You could try diluting it further & simmering the blended mixture for longer to try & mellow the turmeric.

I normally use 1Tbl cumin & coriander seed(whole) in 3kg onion, which softens & blends fairly easily with a handheld waring blender.
Then about 1.5 Tbl turmeric.
Turmeric has an awful flavour & smell on its own imo.
Have only made it once but I wasn't keen on the Taz base

ELW

Quote from: Secret Santa on September 16, 2014, 10:28 PM

Quote from: ELW on September 16, 2014, 10:01 PM

Quote from: Secret Santa on September 16, 2014, 09:54 PM

Quote from: ELW on September 16, 2014, 08:30 PMIt was the peppers that caught my eye rather than the tarka which ive tried before.

Are you saying that you've never tried peppers in a base before?

Not 2 whole peppers (big ones)in 3kg of onions no

Ah, ok. But jb states "both a red and green pepper(they were quite small)".

He stated that way too late for me. What to do with the yellow pepper that's left is the big question in my house, tonight & tomorrow
Don't know if you've made this yet  ss, it's really good