Quote from: Axe on February 28, 2013, 10:46 PM
Hi Gav

Saturday Morning Omelette Challenge love it! ;D

One thing you can do to avoid the whole 'breaking of the omelette' problem, is not turn it but finish it under the grill. This is exactly what I did with the latest one I posted. Simply cook the omelette on a low heat until it is roughly 3/4 cooked through. Then whilst in the pan, place it under a pre-heated medium grill. Keep an eye on it, as it doesn't take long to souffl

I've now had 2 goes of this and both fell to bits in the pan and as my camera phone was upstairs, the lure to eat them won. Both had birds eye chilis in and the second had 3 eggs and a teaspoon of CA's (come back, we still love you) mix powder in. Both were lush and I'll be haing a variation of it on a regular basis. This thread is now got a Saturday Morning Kitchen challenge about it so come on everyone, have a go and post you omlette's. (I promise I'll do the next one)

Quote from: h4ppy-chris on February 28, 2013, 10:07 PM

Quote from: Gav Iscon on February 28, 2013, 09:57 PM

Quote from: h4ppy-chris on February 28, 2013, 08:44 PM
I can not wait until it is in your hands.

I think the point is Chris, its in your hands 

I know, BUT, i said "I can not wait until it is in your hands."  :

BUT its NOT ;D

Quote from: h4ppy-chris on February 28, 2013, 08:44 PM
I can not wait until it is in your hands.

I think the point is Chris, its in your hands 

Quote from: h4ppy-chris on February 28, 2013, 09:42 PM
30 to 40 Onion Bhaji Oil, oh my god I MADE THIS OIL thinking it was the key. How wrong i was, but at the time i would of tried anything. 

Small confession- its 20 - 30 Bhajis, but hey another video recipe to watch.  Plus 1 in my eyes

Quote from: Secret Santa on February 28, 2013, 09:16 PM

Quote from: Gav Iscon on February 28, 2013, 08:37 PM
i never cared much for it as every time I had it in a BIR the taste was really over powering for me. Nowt stranger than Taste Buds

I've said it before and I'll say it again - coriander, the Marmite of the curry world.  ;D

I would have agreed with you once upon a time but hey-- I now drink red wine and very few whites. ;D

plus I love Marmite

Quote from: h4ppy-chris on February 28, 2013, 09:08 PM

Quote from: Secret Santa on February 28, 2013, 08:58 PM
How do they make their seasoned oil?

The same way C2GO does. Which is not seasoned oil...!!!

Be 'Old' oil the way i look at it  ;D ;D

Quote from: Secret Santa on February 28, 2013, 08:58 PM
How do they make their seasoned oil?

Julian's Seasoned oil is oil out of his fryer thats cooked about 30 to 40 Onion Bhajis (more or less)

Quote from: natterjak on February 28, 2013, 08:30 PM

I have no idea why it would. I've been doing this for 18 months and it's fine. Needs to be an airtight box and the coriander should be dry when you chop it. Don't rinse it then chop then freeze or it'll all stick together.

I'll have a go as I bought a load at Christmas for carrot and coriander soup and I can't quite remember what i did with it but it went black in the freezer. As for Chris preferring fresh, so do I but I have to compromise at work to keep the budget down so if I can preserve it longer, great. At home its a different matter. Its got a touch of the french baguette whilst in the car. I've always got to rip a bit off and eat it yet the funny thing is about 15 years ago i never cared much for it as every time I had it in a BIR the taste was really over powering for me. Nowt stranger than Taste Buds

Quote from: natterjak on February 28, 2013, 07:51 PM
Good tip, but I prefer my method. I simply chop the coriander, put into a container and pop in the freezer. When making a curry, just retrieve the container from freezer, grab a large pinch and sprinkle it into your curry then lid back on and back into the freezer. So easy.

I'm sure mine went black when I tried that. Will try again this weekend