Quote from: Razor on May 29, 2010, 11:56 AM



....... The only time we see anything other than breast is for Tandoori chicken, where you will often find leg being used.

Cheers

Ray

Fore or hind, leg that is?

Quote from: Razor on May 29, 2010, 11:25 AM


My local TA won't tell me sod all, but I use them alot (wife can't cook won't cook ) so they obviously want to keep my custom.

Ray

P.S,

Your profile picture is making me piss laffin, the dirty old sod lol, ;D ;D ;D

Same here, you go asking too many questions in a BIR/TA round here and you can see them thinking "...is this bugger from the Council, the Revenue or the Immigration people..." and they just clam up.

Maybe it's me, perhaps I just look shifty??


Regards
CoR

IIRC it was Bruce Edwards in his posts on here that first mentioned 'olfactory overload' and the effect on the way we perceive our success or otherwise, suggesting it is always better to make the curry ahead of time.

Taking his advice, I always make my curries early evening and then retire to a suitable hostelry to prepare for the forthcoming repast in the time honoured fashion, i.e. a swift half (a gallon!), works a treat.

Cheers
CoR

Hi Axe

Glad you liked the cauli keema it's worth playing around with it to get it to your taste, I had forgotten about the garam masala, don't use the stuff myself, I ended up starting the dish off the usual way with some g/g paste and spice mix and carry on from there.

The idea of adding spinach sounds good, must give it go,

Cheers
CoR.

Might be worth wrapping each onion in lightly oiled tin foil then roasting, roast onion and garlic taste great, can't see BIRs bothering though due to the amount they would have to do but certainly worth trying at home. Paste made from roast onion is a lot easier to do than 'caramelised' paste though. 

Cheers
CoR.

Hi Axe

The Cauliflower Keema is nice, which reminds me haven't done it for ages, must give it another go.

Cheers
CoR

Quote from: George on May 14, 2010, 05:37 PM


You're twisting his choice of a generic, technical term to an absurd extent. The LIDL curries I recommended recently most certainly do include chicken. Are you trying to suggest it's some synthetic material? I'm fairly sure these dishes are more healthy than most curries from a BIR and, if members' attempts at BIR curries are a '99%' match, then these supermarket curries will be healthier than BIR 'copies' made at home, too.  There are virtually no additives and no colour.

I'm not suggesting they contain synthetic anything, merely mass produced, globally sourced, bulked out, pumped full of chemicals/antibiotics, cage reared, force fed (on fish meal usually), in bred mutant 'chicken' from birds that bear no resemblance what so ever to anything you would recognise as a normal chicken.

Do yourself a favour and google 'mass produced chicken' and get some food for thought.

Cheers
CoR

I gave up eating all ready meals, no matter what or where from years ago after listening to some chief exec of one of the major food companies, who supply pretty much all the supermarkets, on the R4 Food Programme moaning about the global rise in the cost of 'protein'. FFS these guys don't even buy meat or chicken or whatever they buy 'protein' on the global market, god only knows what's in those bloody ready meals.

Yuk
CoR.

Treat cooked rice as though it was milk/dairy product, that is cool, cover and refrigerate, use within 24 hours and you should be ok.

The problem with reheating that people just bung stuff in the microwave and don't heat things through properly, just laziness really.

The bacteria in rice is Bacillus cereus and causes "mild illness with rapid onset of vomiting, with or without diarrhea and abdominal cramping" apparently and is also present in potatoes and pasta and other starchy foodstuffs.

Loads of info HERE

Regards
CoR   

Try the stuff from SEASONED PIONEERS.

Pricey, but at least you're not paying for rice flour.

Cheers
CoR