Looks lovely. It seems the use of little and in some cases no spice is producing good results for those who dare to try it!
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#152
Lets Talk Curry / Re: New chilli powders
June 26, 2015, 12:14 AM
These look super! It's like a chilli dealing drug den! Having said that what is in the jar at the top right of the photo??? 
Are these off a grower who dries and grinds them them self? I'd love to try some of these. 
Are these off a grower who dries and grinds them them self? I'd love to try some of these.
#153
Lets Talk Curry / Re: "Less is more", revisited
June 24, 2015, 12:09 AM
I've said it for a long time Phil. For example, where a lot of recipes prescribe 1 tbsp of mix powder I find 1 tsp to make a far more palatable curry. I've not made a curry that relies solely on the spicing in the base yet though. Maybe I should..
#154
Grow Your Own Spices and Herbs / Re: Mushroom Growing Kits
June 16, 2015, 12:23 AM
Clicked on midlandgardensupplies.co.uk. Says link cannot be found...
#155
Lets Talk Curry / Re: Poha
June 10, 2015, 02:59 PM
I'd never heard of it. Maybe I should try it myself! Let us know how you get on.
#156
Lets Talk Curry / Re: Poha
June 10, 2015, 01:23 AM
Did you say you were in Stourbridge Geoff? There's one shop I occasionally use in Lye called City Spices.(it's actually a Costcutter) they have a good selection of rices and spices as they also supply the Local takeaways. May be worth a look. There's another smaller Asian grocers further down the high street as well that might do it.
#157
Cooking Equipment / Re: gauntlet/glove
June 07, 2015, 10:22 PM
http://www.ebay.co.uk/itm/TANDOOR-TANDOORI-CLAY-OVEN-SKEWER-SEEKHS-SEEKS-FOR-NAAN-NAN-BREAD-/280873623765?pt=LH_DefaultDomain_3&hash=item41655f60d5
If it's naans you are trying to extract then maybe the above would be the answer. For skewered meats you can get suede covered gauntlets that go up to the elbow. Very heat resistant but you will lack dexterity as they are so thick!
If it's naans you are trying to extract then maybe the above would be the answer. For skewered meats you can get suede covered gauntlets that go up to the elbow. Very heat resistant but you will lack dexterity as they are so thick!
#158
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Glasgow base update
June 06, 2015, 11:45 AM
What I mean is maybe if I used more oil I'd get a tastier curry. :-)
#159
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Glasgow base update
June 06, 2015, 01:05 AM
Cheers guys. People always say things like "I could tell it was cooked because the oil had seperated" etc. I always thought that was a bit barmy because oil floats on water whatever but I can see how there may be an element of truth in it.
I always add my oil as the baghaar at the end of cooking and therefore have never realised an association between cooked onions and risen oil. I also use relatively little oil - maybe this is a mistake...
All the best
MM
I always add my oil as the baghaar at the end of cooking and therefore have never realised an association between cooked onions and risen oil. I also use relatively little oil - maybe this is a mistake...
All the best
MM
#160
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: The Glasgow base update
June 05, 2015, 11:21 PM
I get why people would be put off by seeing a layer of oil on top of their curry but what, (from a chefs point of view) is so important about seeing the oil separation when making a base?