Hi Jamie u should make my spicy onions to go with your poppadums, recipe is in the side dishes section under gazmans amazing spicy onions
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#271
Accompaniments (Sauces, Chutneys, Dips, etc) / Re: ready to cook poppadoms
December 18, 2011, 12:19 PM #272
Supplementary Recipes Chat / Re: Ifindforu secret mix powder
December 01, 2011, 10:53 PM
Wtf is goor? Lol
#273
Trainee Chefs / Beginners Questions / Re: Tandoori chicken tikka
December 01, 2011, 05:15 PM
Every region of the uk probably has a different variation of dishes- mines will always b the madras
#274
Supplementary Recipes Chat / Re: Ifindforu secret mix powder
November 30, 2011, 05:40 PM
Good luck paul
#275
Just Joined? Introduce Yourself / Re: Hi from Harrow
November 29, 2011, 09:27 PM
Welcome and don't b afraid to ask questions , friendly bunch here
#277
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Staff curry from start by Ifindforu
November 28, 2011, 08:31 PM
I wish this was the case
#278
Lets Talk Curry / Re: Ashoka Cook School
November 26, 2011, 09:34 AM
The Ashoka at the mill in Darnley does the same, u basically get to see the chef cook and u have a go at making sum starters , they don't show u as much as u think
#279
Curry Web Links / Re: curries are good for you
November 24, 2011, 06:20 PM
Rather read the Sun than the ( daily ranger )
#280
Curry Base Chat / Re: Best Onions for a base sauce
November 20, 2011, 04:52 PM
interesting post - i know for a fact BIR in Glasgow dont do this as i have been in a couple of kitchens watching them cook - the onions i have seen in the big pot have just been regular but large white onions ( not red ) they do boil them whole though and a lot longer than 3 hrs as they wait until they turn a darkish colour then blend