Quote from: 976bar on July 20, 2012, 10:07 AM

Quote from: Razor on July 20, 2012, 09:14 AM

lol Ray,

My list also is nearly as long as my arm of all the different recipes I want to try, but I think it's all going to take a bit of a back burner now for a while as I start my Olympic cooking tomorrow at the Olympic Rowing Village in Egham.

I am excited and extremely nervous at the same time lol

Good luck mate. Must be exciting and scary at the same time. Make sure you let us all know how it goes.

Hey 976,

If not cooked right it can be very slimy.

I think the best way to describe okra would be a little bit like green peppers...but better....if you know what I mean. I love green peppers in a curry, and I've even deep fried them and they tase superb. Well, okra has a similar taste to me, but yes, quite unique too. It is difficult to describe the taste, it's just something you have to try.

The first time I had it was in Greece, on the road to Athens in a little road side cafe, and it was cooked beautifully with tomatoes and olives, in a rich sauce. I was hooked on it from that point. I have never managed to cook it as good as this, but I keep trying.

Hi TT

Can you provide any links to Kitchen King? I did a search and it came up with 1,000,000's of replys as any word ending with "king" came up LOL

I have seen that product in Perth shops, but never ever thought of buying it, and i must have overlooked the threads on here about it. I wish we could get Tamarina down here, but alas...no!

Okra, you will either love or hate, there isn't much inbetween. Personally, if it's cooked right, I love the stuff. Can't offer any advise on the curry powder. Never seen/heard of it.

Happy Cooking mate.

Hi Mark

I would be very interested in learning how to make a AIR butter chicken too.

Before finding this site, i used to cook onions down in this manner as per Madhur Jaffrey/Pat Chapman recipes, (for 20 odd years), so I think I am confident in making sure they are properly cooked before going onto the next process.

Any hints/tips you have would be warmly received.

I've stated before that I do prefer BIR as a whole, but a good Aussie/Kiwi butter chicken takes some beating.

Thanks for the link Rich.

I don't know how, but I haven't seen this thread before.

I will try this as my next base for sure, I have a chicken carcass in the freezer that I didn't know what to do with.........well now I do.

Just thought I had to share this with you all as it works. 

If you are going to make lamb kebabs on the barbie, ie souvlaki, mash up a kiwi fruit and marinade the chopped lamb in it for 20 minutes....NO MORE!

It really does tenderise it. Leave it for 25 minutes and you have a "mush", so do keep an eye on the clock. Wash off the kiwi fruit residue, then make up the marinade for your kebabs and carry on as you would normally. It really does work!!

Quote from: loveitspicy on July 15, 2012, 02:54 PM
Mick - i still think its great!!!! I'm a believer in using chicken carcass always as a stock

best, Rich

Hi Rich

Do you mean, you boil up a chicken carcass to make a stock to add to curries, or you boil it up in the base?

I like the sound of boiling it up seperately, then adding to the finished curry dish.

Your thoughts/ideas/recipes would be welcomed.

I'm pretty certain it was Chewy's base, as I had cooked it in the pressure cooker. 

Hope she doesn't read this, she'll kill me!

Quote from: chewytikka on July 15, 2012, 02:05 PM
Catching up......Very funny comments  ;D

Anyhoo......
Found my vid for Pilau Biryani, and uploaded

https://vimeo.com/45757361

well worth a punt
cheers Chewy

Than you again Chewy. It will be cooked very soon in our household.

Can't wait to try this.

if it tastes half as good as it looks, it'll be a winner.

Thanks for posting Rich