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Messages - SnS

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#31
Just Joined? Introduce Yourself / Re: Hi, another Newbie
July 31, 2009, 01:58 PM
... on the other hand, if you're not allergic to the subtle taste of tomato then try the SnS June 2008 base ... it's very easy to make and can produce an excellent curry ...

https://curry-recipes.co.uk/curry/index.php?topic=2757.0

#32
Trainee Chefs / Beginners Questions / Re: Bitterness in base sauces!
July 29, 2009, 05:27 PM
Hi BHB (Steve)

Yes it could be the 'uncooked' onions giving that 'bitter/harshness' but it is not necessary to fry onions on high heat. Onions should be fried gently (low or medium heat) for a longer period so that the liquid evaporates - at which point the onions will change colour (brown) very quickly. High heat/short time can easily burn them - and you will also have a very bitter/harsh taste.

When frying onions - before moving on to the boilng stage (adding liquids), I always check the onion for 'sweetness'.

also see here https://curry-recipes.co.uk/curry/index.php?topic=2491.msg21705#msg21705

SnS  ;)

#33
Just Joined? Introduce Yourself / Re: New member
July 28, 2009, 05:15 PM
Welcome to the forum Chanser.

It only gets better!

SnS  ;)
#34
Lets Talk Curry / Re: how long
July 28, 2009, 05:14 PM
No problem if kept in a fridge Charlie.
#35
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: SnS's Base Gravy June 2008
July 22, 2009, 05:18 PM
mmmmm .. tomato soup, love it.

Perhaps I should sell the recipe to Heinz then?  ;)
#36
Lets Talk Curry / Re: 100%
July 22, 2009, 12:42 PM
Interesting post Haldi.

If the oil you used was not infused with BIR spices, why is it not possible that old (well used) oil from a deep fat fryer at home (infused with BIR spices), could be salvaged and re-used to give the same results? :-\
#37
Lets Talk Curry / Re: Know your Onions
July 15, 2009, 03:55 PM
Topic also discussed here

https://curry-recipes.co.uk/curry/index.php?topic=2491.0
#38
Madras / Re: SnS's Madras using SnS's Base June 2008
July 13, 2009, 01:16 PM
Quote from: ian_kershaw78 on July 12, 2009, 10:44 PM
I'm new to this and I tried this recipe for the first time today. Absolutley stunning!! For my first effort it actually tasted better that my local takeaway. I want to make a passanda for my missus now. Will be sticking to this recipe all the time now.
p.s. i used deggi mirch instead of kashmiri mirch. Is there much difference or does it matter which one i use?

Hi Ian

The MDH brand of Deggi Mirch is hotter than the MDH Kashmiri Mirch. It is discussed here https://curry-recipes.co.uk/curry/index.php?topic=2791.0

Both of these, in my opinion, are less pungent than standard chilli powders.

RGDS
SnS  :)
#39
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron
July 06, 2009, 05:25 PM
Yes, you can freeze it.

Separate into portions using old plastic TA dishes.

I would suggest you don't keep it in the fridge for more than 3-4 days - although some members here have admitted to keeping bases in the fridge for 2 weeks  :o

SnS  ;)
#40
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from visit to Saffron
July 06, 2009, 05:08 PM
....... and no garam masala!

;)
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