It's that time of year again. All of my Tupperware boxes of spices are failing to deliver and it's obvious why. They've been there for around a year since the last binning session and their smell is next to nothing! It's affecting my curries. Time to bin it all and refresh I think. I feel bad doing it but it's a necessary evil of not being a BIR!

Does anyone else notice the drastic change one day, when that toffee aroma has gone and your curries are just less flavoursome? To be expected I suppose.

What are your procedures on discarding and replaces spices?

Lovely! Get in my mouth chicken! ;D

Quote from: www.currynationuk.co.uk on June 28, 2010, 09:13 PM
Our Indian cookery courses are a journey through Southern Asia where your taste buds will tingle with excitement! Indian cuisine is so fascinating how from region to region the ingredients and flavour of the food changes.

I'm afraid that what most of us are after is a journey into the kitchen of our favourite local takeaway! The good recipe books and lessons on traditional Indian cooking are found easily.

Quote from: Stephen Lindsay on June 25, 2010, 03:36 PM
I have managed to get by over the past 25 years with only two woks, i.e. they last and last and last! Both have been steel and therefore require "tempering" but once you have used them a few times they build up a "patina" which means they become quite non-stick. I would also suggest go for one with only one handle and a wooden one at that so it doesn't conduct heat and burn your hand. I have used both flat and round bottomed without any noticeable difference. You can usually balance a round one on a gas burner. Your local Chinese supermarket sells the best woks at the cheapest prices. Go for something with deep sides to prevent splashes on your cooker!

Hope this helps.

What he said.

Amazing job on the rice, it's really hard to get the colour separation! How did you manage it?

That looks bang on!

Quote from: Unclefrank on June 15, 2010, 12:47 PM
The reason this place has gone to the dogs is because you cant post your own views on here without somebody having to say something that doesnt sit well with their view and its always the little "click" of people that come out of the woodwork and have to suck up to certain people.
I use to post on here all the time, but now it just seems a certain few dont agree with anything that anybody has to say. Its a forum about curry and the such, its peoples crazy ideas that have probably made most of the recipes on here.
This site used be a helpful and a joy to go on, but i have no idea what has gone wrong, think its the case of "i know it all" syndrome.
Well thats it sorry about posting my views.

Well I don't know UF, I've apologised if I came across harshly in the thread as well as sending you a personal apology but see you're keen to post your views in the thread and not bother to even respond my PM which was written with the kindest intentions.

Can you explain what it is about my post which is incorrect? What are the benefits offered by your method over that freezing fresh coriander?

I'd also appreciate less of the "high horse" and "clique" nonsense. I've spent a great deal of time contributing photos, reviews etc. to this forum and have always remained impartial.

Quote from: Unclefrank on June 15, 2010, 12:47 PM
its always the little "click" of people that come out of the woodwork and have to suck up to certain people.

Rubbish. No individual member answers to anyone (unless you break the posting rules, or are a moderator)

Quote from: Unclefrank on June 15, 2010, 12:47 PM
I use to post on here all the time, but now it just seems a certain few dont agree with anything that anybody has to say.

Can't I query your methods without you getting upset?

Quote from: Unclefrank on June 15, 2010, 12:47 PM
Its a forum about curry and the such, its peoples crazy ideas that have probably made most of the recipes on here.

I would have said that it is members BIR encounters and first hand recipes and members with great cooking ability that has made the forum what it is, rather than "peoples crazy ideas". If crazy ideas did the job, I would have been knocking out top class curries for years! ;D

Quote from: Unclefrank on June 15, 2010, 12:47 PM
This site used be a helpful and a joy to go on, but i have no idea what has gone wrong, think its the case of "i know it all" syndrome.

I'm sorry you feel that way and I hope it doesn't dissuade you from posting next time you freeze something in water. 

Quote from: Unclefrank on June 14, 2010, 10:38 PM
Jesus BB get off your high horse and chill out a bit.
I can understand why a few of members dont bother posting on here anymore.
Thanks and good bye.

Unclefrank, sorry man! I'm not on a high horse, I don't consider myself to be any kind of amazing chef and did not mean to be condescending! I honestly just didn't see the advantage

I would never deliberatley discourage anyone from contributing - I just thought that I could put my points forward and you could explain what it was about your method that was better. In hindsight I could have presented my point more politely but I was just thinking out loud.

I'm sorry for  coming across harshly.

Quote from: Unclefrank on June 13, 2010, 07:20 PM
Here we go.
I also use the water from when its defrosted and use that either in rice or put in the curry itself.

That all sounds pretty crazy to me! You end up with coriander ice cubes. How can you finely chop a block of ice? I freeze my coriander my just shoving it in a sandwich bag. It tastes the same as the fresh stuff but on defrost the cells walls have burst and it melts into dark green leafy sludge (I wouldn't use it if I was going for my "A game").

Also I have no idea why you would want fresh coriander flavour in your rice, or what difference having coriander water in your main makes, rather than just straight coriander, which would surely taste the same without the trouble of accounting for extra water in an unneeded step.

Sorry to be so negative but I think that if you want to freeze fresh coriander, just freeze it. It's easy to break a chunk off and finely chop. I also see no value in the water.

Great post, I've been looking for recipe for these. I have the pastry waiting in the freezer. I'll let you know how I get on! Thanks for your contribution!