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Messages - Yousef

#301
Hi All,

Apart from Curry my other great love is fishing.
I decided ages ago to open an online store selling fishing lures.....so if anyone is a fisherman out there then have a look and if you fancy puchasing some lures just add the comment 'CR0.co.uk' to the comments box when you check out and ill include a free lure.

www.fishing-lures.co.uk/shop

Thanks,
Stew
#302
Yep a bit poncy BB but if you cooking for the other half it helps to present it in that modern style, way too much rice looking back though.

Just remember when using this base to really give it a full 15 minutes of cooking on a high heat to ensure the full flavour is released.  Do not be scared to give it some when cooking.  Just add more base or water as required to achieve the correct consistency for the final dish.

Stew
#303
The results are in and this has my seal of approval.
I made the madras curry last night and I have to say its pretty close to a BIR, my girlfriend thought it was spot on.

You really have to cook this one for the full 15 mins to bring out the flavour that are in the base....you must cook this one for the full length to maximise it plus add water to get the correct madras consistency.

Very impressed.
See the pics, i tried to copy SNS presentation but dont think i pulled it off 100%.
#304
Got 30 mins left on this base before it is ready.
The test comes tommorow when i go for the madras.

I will make sure i get some pics.
That darn Deggi Mirch is spicy though, a teaspoon is more than enough for the base.
I know you are not supposed to add it but what the hell i bought the wrong one.

House smells great.

Stew
#305
Good job we make our own then, is there an alternative to regular Veg oil that is not so bad.
Olive oil is out so is there anything else?

Stew
#306
Fans of curry have been warned that more than a whole day's worth of saturated fat can be hidden in a single Indian takeaway meal.

An average portion was found to contain a whopping 23.2g of saturated fat - the type that raises the risk of heart disease if eaten in excess.

Nutritionists recommend that women eat no more than 20g of saturated fat in one day, while men may eat up to 30g.

Researchers from consumer organisation Which? also tested Chinese and pizza takeaways for their fat, sugar and calorie content.

Compared to the Indian food, the Chinese takeaways had a lower saturated fat content but contained nearly three times as much sugar - in one portion there was more than 19 teaspoons.

Takeaways are not legally required to tell customers the nutritional breakdown of their food, so they may not know if there are low-calorie or low-salt options available.

For example, Indian takeaway fans may be surprised to discover that naan bread contains more calories, weight for weight, than chicken tikka masala, according to the meals Which? tested.

Some pizza chains, including Pizza Hut and Domino's, voluntarily give nutritional information on their websites.

But in one case the details differed substantially to Which?'s results with the four Domino's cheese and tomato pizzas tested having at least 50% more fat per 100g than the website stated.

Which? editor Neil Fowler said: "We don't want to be killjoys when it comes to takeaways, everyone's entitled to enjoy a treat while they're watching the footy or a movie, but we would like people to be aware of just how much of their daily food intake comes in just one meal.

"A day's worth of fat or sugar shouldn't be ignored!

"Unlike at the supermarket, it's almost impossible to work out the nutritional content of a takeaway.

"Highlighting healthier options is useful, but ultimately we want consumers to have much clearer information about fat, sugar and salt levels."

#307
smokenspices,

Excellent pics, thank you for taking the time to post this quality thread.
My new Spices arrived today

Rajah Madras Powder
Deggi Mirch (tasted a pinch, very very hot, great colour though)
Mehti leaves

I have the rest, now to get cooking this week and report back

Stew
#308
Lets Talk Curry / Re: bruce edwards
June 24, 2008, 07:38 PM
Just to update you I am waiting for Bruce Edwards to send me a recipe on making a base sauce and cooking a standard curry.

Once I receive something it will go up on the site for all to try.

Stew
#309
For me I reclaim oil from the base and set aside for no other reason that i love the explosion of smell it creates in my kitchen when cooking with it instead of regular veg oil.  It also adds a little something to the curry i think.

I guess you could just get some veg oil heat up and add a chef's spice mix to it and this would effectively give you a spiced oil therefore removing any need to reclaim from the base.

Lets face it our houses don't stink of spice (Haldi excluded) so that initial explosion you get from heating the reclaimed oil up reminds us all of a curry house....well it does for me.

Stew 8)

ps, i dont boil for 3 hours, there is no need.
#310
Nice Post smokenspices,

I really love the pic of that madras on page 1, excellent presentation and amazing madras sauce colour.  You should be very proud of that.

I will be trying this one shortly and will aim with my new camera to take some great photos.

Stew ;D