Thanks Gary.
Nope never seen that stuff, mind I wasn't looking for it.
Thanks again.  ;D

Quote from: parker21 on December 06, 2009, 04:55 PM
hi mikka here is a piccy of the garlic
regards
gary
https://curry-recipes.co.uk/imagehost/pics/76173acd639a17d37cc8b1431323b935.JPG

Have a good laugh Gary. I made two 

Quote from: parker21 on December 06, 2009, 09:44 AM
hi guys you do make me laugh when people say they loved the recipe and then when you get into it you find out that they added mango chutney/chilli paste/etc etc etc. so now it is nothing like following the recipe to spec, sure adjust it to your tastes but you then can't say to some one "yeah used your recipe and it was brilliant tastes fantastic!" then the question what did you add to your curry? well i added a couple of naga chillies /some weapon grade uranium and a sprinkle of fairy dust and it was magic! :.
you should big up the person who posted the recipe when you have followed the recipe as written down, not when you have changed it beyond all recognition.... ie FUBAR!

kind regards
gary

Hi guys thanks for the replies. I think its just that I want it so fine, no bits and pieces really. The best method I've found is grating it on one of those surform things (Spelling?). Takes for ever and a day though....

I've got a lovely little blender which is great but I just fine I'm adding so much water that, well it defeats the object of garlic to my mind  ;D

@Parker21. That's interesting Parker. Never heard of or seen the stuff. I'll keep my eye out this morning thank you. I'll also look at the ingredients on the Shaan bottle. I will pick up a couple because they are handy to have around.

Many thanks again guys. 

Hi CA thanks.
I think its more to do with my blender to be honest. I have 3 and neither does it very well. Are you so sure that Shaan garlic isn't good? I've used it a lot in Italian cooking. I realize fresh is best but once you blended and stored isn't it the same thing?

Not being pedantic I'm just asking really because apart from bottled Ginger being a nightmare to work with the Shaan bottled stuff has been incredible.

Thanks for the info and dinner.  ;D

Quote from: Cory Ander on December 05, 2009, 01:21 PM
Mikka,
There are quite a few posts about blending garlic and/or ginger on the forum.
Personally, I use a basic mini blender and blend it (i.e. fresh ginger and/or garlic) in a little water.
I then freeze it in ice in an ice cube tray (1 tbsp or 1 tsp sizes) and transfer the cubes to a sandwich bag to store in the freezer.
I can't tell the difference between doing this from fresh (in the final curry)
Some people prefer to use oil rather than water.
To my mind, either works well (regarding blending) but I think using water lends itself better to subsequent freezing (IF that's what you intend?)
The bottled stuff is, at best, OK, but it has a definite taste of preservatives/stabilisers for my liking

Guess not huh?

I use the Shaan bottled stuff which is aeons away from the regular stuff. It's completely white as garlic should be. Anyway I'll use that.

Cheers.

Actually now you mention it that sounds awesome  ;D

Quote from: George on December 05, 2009, 12:55 PM
It was a tongue in cheek comment, following the earlier question about whether it could be possible to get flames to hit the pan if you only have an electric hob. Warm Xmas pudding is sometimes doused with brandy and then ignited for the visual effect as well as a bit of extra flavour.

My pack didn't say that. Perhaps that is why?

Quote from: jimmy2x on December 04, 2009, 10:43 PM
Papain, in the form of a meat tenderizer such as Adolph's, made into a paste with water.

Cooked this only this afternoon and it is a top draw dish. ;D

I used spice oil to cook my ginger garlic paste. I also created a paste from all of the ingredients including the ginger garlic paste. I did add 2 TSP Chilli chutney paste and 1 TSP Mango Chutney, also a few drops of Chillie sauce.

My garlic/ginger paste was not ground enough. I must look into that if I am to use fresh but Shaan Products Ginger and Garlic is superb, Save the time and trouble if you can get that locally?

Great dish CA.
Had you considered subbing the pepper for allspice?

I freeze my dry Methi after about a week of opening. I've not found that fresh makes that much difference, its a leaf and It hasn't had time to develop its strong aroma. Seeds are best if you are looking for a caramel like taste in your food which I crave frankly.

Has anyone planted a few seeds?

I know this is basic but.........
Ok I have a small mini grinder (blade type) that's part of a motor with different attachements. It doesn't work very well when blending garlic/ginger.

What do you use please?

I know folks say the bottled stuff is useless but I've used it plenty of times without any bad effects. I just wanted to get it really fine so I could use my own instead of bottled stuff.

*** Any help would be gratefully received, yours truly a bad ginger grinder.  ;D