Quote from: livo on September 13, 2018, 11:13 PM

Quote from: tempest63 on August 26, 2018, 03:18 PM
I couldn

I bought the immigrant cookbook as a gift for a family member and found this great looking recipe. I googled it and found the recipe online where the chef discusses its origins.
I made it and it turned out very well. I made few changes to the recipe, first I replaced the water with home made chicken bone broth, I also chopped the garlic and ginger, more than the recipe calls for, and pounded it in a pestle and mortar with half the salt into a creamy paste. The salt needs to be coarse sea salt

60ml oil

15ml ginger paste or finely chopped ginger
15ml garlic paste or 3 garlic cloves chopped
2 medium onions, thinly sliced
10 ml salt
1.4kg boneless, skinless Chicken thighs in fork sized pieces
15ml tomato pur

Quote from: Sverige on September 23, 2018, 11:03 AM
Are there any smilies in the note you're trying to paste into the forum T63? I've experienced this problem in the past which turned out to be SMF2.0 not liking the native iOS smilies. Delete those from your pasted text and you may find the post is successful.

w

Nothing like that at all. Plain text with a link to the source website. I even deleted the link before logging out, clearing all the cookies etc etc etc.. I

Tried to post it here as a reply and the same message.
Weird as I copy and paste from notes on the iPad all the time.

Tried to post a recipe in the trad section this morning with 2 different iPads and got Darabase Error message each time. Any ideas?

I made my first batch of kimchi last weekend which is currently fermenting in the fridge until next weekend.
The whole business is very much perplexing due, like cooking Indian, to the varying advice from different sources.
Has anyone here made it regularly and if so, do they recommend one particular recipe?

Quote from: Garp on September 21, 2018, 04:12 PM
Spam Fritters......

You have just brought back memories of a traumatic experience buried for over 40 years...

T63

Quote from: foureyes1941 on September 03, 2018, 04:00 PM
Just the Mowgli book available now

I have the Mowgli book at home but haven

We go to the Cinnamon Kitchen two or three times a year and tend to buy his books in the restaurant as they are released. When my wife finished her cancer treatment we celebrated in there with a meal and a bottle of bubbly. The waitress asked what we were celebrating and got a little emotional when we told her.
The next thing we knew was that Vivek was standing next to us and thanked us for celebrating such an occasion. I bought his latest book at the time (Indian festival feasts) which he autographed and after learning of my wife

Quote from: mickdabass on September 14, 2018, 08:39 AM

Quote from: foureyes1941 on August 26, 2018, 08:33 AM
I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was  Bengali style Rohu curry. I then searched online and found two recipes that  looked interesting and so if anyone else is interested am copying them online here.

Has anyone actually tried any of these recipes yet?

Regards

Mick

I have tried a few of them including the Sheek kebabs, tasted great but I found the mixture to be a lot looser than other recipes, the lamb masala we have cooked twice, once with lamb on the bone and once with diced leg, both were very good, we really liked the beef shatkora cooked with orange rind so much that I will source shatkora to compare, I used ox cheeks instead of chuck.. I have cooked the okra curry twice as I use it as a side dish, this will be my go to okra recipe for some time I expect. Finally I made the goat curry but replaced the goat with mutton, that turned out very good. I have printed all these and the other recipes from the series and will likely work my way through most of them but some will definitely be cooked over and over again.

One thing I should mention is that I don