I need to have a go at making some bread, baking is new teritorry for me.
My first attempt at making cake (for the mrs birthday)
My first attempt at making cake (for the mrs birthday)
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#41
Talk About Anything Other Than Curry / Re: Bread and baking photos & recipes
September 14, 2015, 06:12 PM #42
Just Joined? Introduce Yourself / Re: Hiya, I'm Alex from Wolverhampton...
September 04, 2015, 04:04 PM
Welcome aboard!
I'm from Wolves myself and got in to BIR a few years back as it was one of my life ambitions to be able to cook an edible curry, which I feel I have achieved.
I'm sure this place will help you along your path.
I'm from Wolves myself and got in to BIR a few years back as it was one of my life ambitions to be able to cook an edible curry, which I feel I have achieved.
I'm sure this place will help you along your path.
#43
Just Joined? Introduce Yourself / Re: Hi fellows
August 20, 2015, 08:57 PM
Welcome aboard Robert, I'm sure it wont take you long to get to grips with B.I.R cooking.
If I can make a curry my familly & friends appreciate then anyone can with the guidance of this website.
All chinese recipes are welcome, as Garp said, get your wife to share her knowledge it will be appreciated.
If I can make a curry my familly & friends appreciate then anyone can with the guidance of this website.
All chinese recipes are welcome, as Garp said, get your wife to share her knowledge it will be appreciated.
#44
Pictures of Your Curries / Re: not a curry....but...
July 13, 2015, 06:01 PM
Nice n slow on a bbq or grill 
#45
Pictures of Your Curries / Re: not a curry....but...
July 12, 2015, 08:56 PM
They are good and very filling.
Lidl or morrisons for Baxters Tomato chutney
Morrisons cheapo streaky back bacon, & sausage meat.
Apple sauce is also a good alternative for chutney for the sweeter tooth.
Lidl or morrisons for Baxters Tomato chutney
Morrisons cheapo streaky back bacon, & sausage meat.
Apple sauce is also a good alternative for chutney for the sweeter tooth.
#47
Talk About Anything Other Than Curry / Re: On the importance of pre-heating the wok
June 25, 2015, 08:32 PM
If you have a properly seasoned wok you need to heat the wok up to smoking temperature so the pores of the steel open and release the trapped oil making the surface non stick.
That said, most cheap woks have hot spots where the spun metal is slightly thinner and your likely to get a burn or food sticking to that particular spot.
When I fry noodles as in a chow mein, I get the wok smoking, add oil, get that smoking add noodles then toss to coat with oil, then continue cooking as normal.
My Wok.
That said, most cheap woks have hot spots where the spun metal is slightly thinner and your likely to get a burn or food sticking to that particular spot.
When I fry noodles as in a chow mein, I get the wok smoking, add oil, get that smoking add noodles then toss to coat with oil, then continue cooking as normal.
My Wok.
#48
Trainee Chefs / Beginners Questions / Re: Growing coriander
February 24, 2015, 09:38 PM
As already said, grow frequently from seed.
Once coriander starts to bolt, IMO, it loses its flavour a little. You need to have regular young plants to use.
I would never use plant food supplements in anything I was going to eat (or smoke) immediately , especially a food that is high in potassium or manganese.
Plant feeds should only really be used on fruiting plants at the height of their fruit production, and for a short time, and should also be flushed with plain water for 3-4 weeks before harvesting to rid the plant of any excess chemicals. (organic is always best
)
Once coriander starts to bolt, IMO, it loses its flavour a little. You need to have regular young plants to use.
I would never use plant food supplements in anything I was going to eat (or smoke) immediately , especially a food that is high in potassium or manganese.
Plant feeds should only really be used on fruiting plants at the height of their fruit production, and for a short time, and should also be flushed with plain water for 3-4 weeks before harvesting to rid the plant of any excess chemicals. (organic is always best
)
#50
Pictures of Your Curries / Re: Garps Scottish Onion Bhaji Recipe
January 25, 2015, 08:58 PM
Even on a calibrated monitor those look like they might be gold bearing....... not golden, crispy, batter covered onion goodness, but like pay dirt.
I can see the comparison.
I can see the comparison.