I find the "prawns in sweet and hot curry" fantastic but i
use tandoori chicken, dead easy too!

this is a sweet and sour hot as you like dish
not BIR styli but really good.

I am wearing out page 115 but the rest remain unused.

Camellia Punjabi
50 great curries of India
page 115

ISBN 1- 85626 - 380 - 0


graeme.

I felt sorry for this post.

I dont think a single book could ever teach us how to cook,
its a build up of stuff we can understand or relate to.

I have many books too, on reading them I notice many
errors i have made in the past.

Quite a few errors in the books too.

I dont think a single book will ever teach anyone how to cook
if they dont get stuck in and learn.

I also would like to add,
I think your looking at cooking as a science (some of us are above simple cooking, im sure)
ie, What really goes on when we cook onions for 15 mins or even when goes on when
we combine diffrent chemicals (spices) in a pan.

we have all heard the oil changes with temp !

However, peeps that know the science I doubt
could produce a indian bir style :-) as how many indian
chefs have a degree in economic science (cooking)
as it was called in in my school.

graeme.

hello from newcastle!

 ;D
........................................................................

CINNAMON CRACKLE MERINGUES? ?

2 egg whites
3/4 cup white sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla
makes 20 meringues

Put egg whites in a clean dry bowl. Mix with hand mixer till egg
whites are thick and creamy. Begin to add sugar a tablespoon at
a time frequently while mixing. Pour in the cinnamon continuing
to blend. Lastly, mix in the vanilla.

Preheat oven 325 degrees.

Prepare 2 baking sheets with wax paper covering.
Pour in mixture from bowl to pastry bag using a star tip.

While putting on wax paper create a 1 inch circle and then
continue on top of it making smaller circles.

Place in the oven for 30 minutes. Cool for 10 min.

Sprinkle top with cinnamon.

Submitted by: Susanna Vellekamp
........................................................................................

i am sure it will come in handy.

graeme.

One a week, some times three over 2 weeks.

45 years now, salt and oil now seems to play
a big role in blood pressure so cutting down
on bought in stuff.

Anyway the quality around here is so patchy
i dont care if i have a tomato-a-loo any more.

When i get a good vindaloo they dont even fill the silver
tray, its often just over half full....or should that be half empty
anyway,this is another main reason i am cutting down.

graeme, gosforth, newcastle.

Thanks,

if i can stay awake i look forward to it.

graeme.

All the best !

Graeme in Newcastle like man.

All the best man!

Graeme in Newcastle.

DD,

I only use it on my home made nans, paint
with a brush covered in ghee when still hot.

The rice is taken from KD's book.

I could not do with out it for the above,
to give that special something.

regards,

Graeme.

Yes!
Its got to be Asian music and flock wallpaper but
taking a quarter inch of the table leg may be going to far.
also not knowing what we order helps, it adds that special
something...
(you know, what have we ordered dear ?)

I once seen "with sweety flavour" as part a description
for a meal, still to this day i have no idea.

Its all parts of this Asian industry and they should keep all of it.

I once asked a young lad to please play some Indian music
as we had enough of M and M.

Its like going for a burns night out and hearing
merry Xmas by Slade.

I also find now, more and more waiters are local.
very local infact :-)? Geordie waiter's more local than me !
(soon to be owners) this is now quite normal, thinking about it
its bound to happen.

Fancy being served by an Asian Scottish waiter, now that would be funny
for out of town folk. I can't even start to spell what he would say

Graeme.