Quote from: Kashmiri Bob on September 22, 2024, 11:27 AMOr, should I also have tartar sauce, tomato ketchup, HP sauce, or salad cream?

Make sure you wear your best dress when you pile that crap on. Real men eat salt and vinegar!   

Quote from: Kashmiri Bob on May 14, 2024, 01:17 PM
Veg sides

https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu

Rob

Do you have the recipe for the pre-cooked mixed veg?

Quote from: Peripatetic Phil on December 27, 2023, 04:32 PM
I have to try the bhuna — it is a dish that (like chicken chat) has mutated so badly over the decades that I can barely recognise most instances of it today ...

So true. These days the only prerequisite to qualify it as a bhuna is that the sauce is thick. So sad.

By the way, I doubt I'd rave about your new Indian find, precisely because it's Indian and not Bangldeshi which is where my curry jorney began. That said it's probably great, just in a different way.

Quote from: Kashmiri Bob on November 20, 2023, 08:51 AM
Got a couple of bags of Iceland's ready-made doner meat.  Crikey Phil it's greasy! 

That's exactly why I recommended microwaving it on sheets of kitchen paper.

Quote from: Kashmiri Bob on October 24, 2023, 06:03 PMQualiko whole frozen chicken (without giblets).

Seems strange to see that. When was the last time a chicken came with giblets? I recall seeing them as a kid, they'd be in a plastic bag in the cavity, but haven't seen any since, maybe, 1980. And I've seen several of the Qualiko products but have been too wary of them, they're just too cheap. Let us know what you think of your purchase.

Actually I just Googled Qualiko and it's a Ukranian brand. Who knew eh?

Quote from: bhamcurry on September 24, 2023, 10:19 PMI like dhansak, wife and kiddo not so much.

And was their dislike texture based because of the lentils?

QuoteI am going to try making a curry lentil soup at some point just to see if it's an inherent texture thing!

But what is curry lentil soup if not daal?

Also I had a thought. How about precooking and then blending the lentils before adding them to whatever curry dish you're making. I've never tried it but perhaps the extra blending will alter the texture to their taste?

livo, maybe this new strain that's in the wild is more virulent to those who have so far been lucky enough to avoid Covid. If so I'd better wind my neck in and stay at home. I've had three shots but they're waning in efficacy by now so I must be a prime candidate if for no other reason than statistical chance.

Quote from: Peripatetic Phil on September 22, 2023, 09:34 PMcolloquial. A person of a specified (esp. troublesome or difficult) character or type; (sometimes) spec. a person with whom one is dealing. Frequently with modifying adjective indicating personality or character, as awkward, ugly, etc. Also in extended use with reference to an animal, typically a fox, or an object.

This is the context in which I use it. Basically someone who is contrary and awkward in their behaviour.

And certainly I also assumed it meant cuss as in a curse-word or expletive. I'd never entertained the idea that it could mean customer but it has a logic to it.

Quote from: bhamcurry on September 23, 2023, 01:35 PMthe problem is a texture rather than moisture problem ...

Ah right, that makes more sense. I wonder if this this is similar to people who think coriander leaf is the bees knees while others can't abide it, saying it tastes like soap. In other words no matter what you do they're going to detect something that most other people won't so there's no winning.

Oh, and back to your original question, the obvious red lentil curry is dhansak. Have they tried that? What did they think?

Quote from: bhamcurry on September 22, 2023, 04:06 PM
My wife and son don't like tarka dal - they find it "too dry".

Not being funny but just add water. Any daal can be thick like paste or thin like watery soup, it's just down to the amount of water you add. Can't help feeling I'm missing something in what you want though as the solution is too obvious.