I second Domi's sentiments; even though I am anally retentive about language myself.
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#141
Just Joined? Introduce Yourself / Re: Hi from a Curry Secret Veteran
October 20, 2010, 12:18 PM #142
Lets Talk Curry / Re: another curry recipe book
October 20, 2010, 10:43 AM
Yep, no problem at all.
#143
Lets Talk Curry / Re: another curry recipe book
October 20, 2010, 10:21 AM
I could make a pdf book that users could download, no cluttering of the forum, just one book that can be downloaded?
#144
Starters and Side Dishes Chat / Re: attempting naan bread for 1st time, recommendations please
October 19, 2010, 11:44 AM
Dipurajah's seems to be good. Haven't tried it yet but I'll give it a go. Chuck it on your tava and while it's cooking fry some garlic in ghee, when ready to serve place chopped coriander leaf into ghee and brush it onto the naans.
#145
Lets Talk Curry / Re: another curry recipe book
October 19, 2010, 10:47 AM
If needs be PP I could assemble the document for you and once you are happy we can put it up on the site?
#146
Talk About Anything Other Than Curry / Re: Sirloin Steak
October 19, 2010, 10:38 AM
Can you still get rib-eye? I thought Blair banned it?
We get the best (and cheapest) steak I've ever eaten here, the stuff just melts in your mouth, cooked on the barbie with milled pepper and topped with fried onions, tomato, mushies and peas.
We get the best (and cheapest) steak I've ever eaten here, the stuff just melts in your mouth, cooked on the barbie with milled pepper and topped with fried onions, tomato, mushies and peas.
#147
Cooking Equipment / Re: Who's the pan
October 19, 2010, 10:32 AM
Sorry; early onset dementia. I was thinking of the one opposite Carlett Park, not the Heswall one... Silly me! Yup, I'm clanging away like a good one, drove the kids out of the kitchen as I made half a portion of vindaloo tonight (no vinegar or potato though!)
#148
Lets Talk Curry / Re: What dominates the flavour?
October 19, 2010, 10:28 AM
Exactly, it's like Razor said in a recent post, they only really serve one curry it's just that they vary the chilli contant and use different ingredients to make them different. Most of them are just a variation of the basic chicken curry.
#149
Lets Talk Curry / Re: What dominates the flavour?
October 18, 2010, 12:19 PM
I can vouchsafe that none of the vindaloos I have eaten in Merseyside, Manchester or Bolton have had vinegar in them; a few have had potatoes, sure, but not the majority by a long shot. To me a vindaloo is just a seriously spiced up madras.
#150
Lets Talk Curry / Re: What dominates the flavour?
October 18, 2010, 12:07 PM
SS
I'm from Merseyside originally, have lived in Oz for two years. I've had a few vindaloos with spuds in but the majority didn't. You can tell a vindaloo from a madras in two ways depending on where you are;
Eat in; waiter brings it to you and tells you what it is.
Take away; the word 'Vindaloo' will be written on the lid of the carton.
I think it's probably a regional thing, not many places I've been to put spuds in a vindaloo... (though do in all the places in Oz and they're awful).
I'm from Merseyside originally, have lived in Oz for two years. I've had a few vindaloos with spuds in but the majority didn't. You can tell a vindaloo from a madras in two ways depending on where you are;
Eat in; waiter brings it to you and tells you what it is.
Take away; the word 'Vindaloo' will be written on the lid of the carton.
I think it's probably a regional thing, not many places I've been to put spuds in a vindaloo... (though do in all the places in Oz and they're awful).