Yes that is interesting. I haven't used them for about a year in all honesty and I have to say they add so much deep dark depth. I love them frankly, thanks for reminding me  ;D

Quote from: CurryOnRegardless on January 07, 2010, 10:27 AM
Black cardamom, I've had loads of them over the years from what was one of my regular T/As till a couple of years ago when the Trading Standards people shut it down because it was infested with cockroaches!!

Puke
CoR

To be honest? Not much except for the odd hair here and there. (That happens anywhere). I don't use a filtration system when eating a curry however so I could have missed something?

I think the amount of oil in all honesty but I know they like to pour on the oil.

CA.
I cannot edit this recipe now?  :

I don't mind you keeping what I post but I think if someone spots an error I should be able to alter and correct, correct?

Many thanks.  ;D

Hi Artist.

I used combined 2 TBS of both Chilli and Green pepper. This was to taste for me really and thanks for pulling me up on this too. It was literally harder typing that than it was too cook.

Best beef you can find for the money. I used old rags and it still came out top notch.

Thanks Artist and apologies.  ;D

Quote from: artistpaul on January 06, 2010, 06:03 PM
Hi Mikka

Great post mate, cheers.
A question please. In the method section you refer to adding the green chillies and fry for 15 secs, but in your ingredients list chillies are not mentioned only green peppers. So how much did you use please? Thanks

Yah.
What I mean is though that after that frying of spices there is no need to conjure up quick fired pace and throw everything into a container, seal it then reopen it seconds later and pretend Lol!  ;D

You know what I mean?  ;D

Quote from: Cory Ander on January 06, 2010, 01:01 PM
Not really, is it Mikka?  The difference is the spices and how you get the flavour out of them, surely?  Which implies frying rather than (or as much as) "stewing".

Curry is still a stew no matter what spin you want to put on it. I'm not convinced at all that frying at light speed and packing a dish in 6 mins or less produces what I like to eat in my food? On the contrary I've found that the longer I cook it the better it gets.

Of course they can't do that in a rushed kitchen but its a curry stew by any other name, just made quicker by doing different parts of it before hand then adding them all when they are needed, plus a few additions here and there.

I wish you guys could taste a spinach dish over here. It's just phenomenal, it really is. That's about spice and contents, not speed cooking.

Just my take of course peeps. Interesting thread.

Just don't melt and drink the Yellow Snow yeah. 

I put that in my curry sometimes because I like it too (Coconut Milk). I don't do it too often though because I feel it takes the whole dish towards an asian feel and that's not really what I'm trying to accomplish.

Interesting that a lot of folks do however.

Jerry says it tastes sweet too. It must add something I'm sure. Still not seen that here...

Its a Laxative. Don't be put off asking questions. That's how you get the answers you are looking for.

Dr.Morepen - Sat Isabgol

Quote from: FFCcottage on January 04, 2010, 09:29 AM
Can anyone tell me about these seeds please? They are a very small light brown seed, I haven't come across any recipe which uses them.