thanks for that, nice 
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#62
Talk About Anything Other Than Curry / Re: Best Coleslaw Recipes
February 14, 2012, 11:20 PM
UB
Here is mine
Shredded red AND green cabbage
Very fine julienne of carrot
Finely chopped red or mild white onion
optional - roughly broken walnuts and a small quantity of sultanas
Salt and loads of black pepper
Equal parts of a decent mayo AND Heinz salad cream ( the salad cream is the killer punch here ) enough to well cover/bind whatever volume of the main ingredients you used.
Leave an hour or so for the flavours to develop
Paul
Here is mine
Shredded red AND green cabbage
Very fine julienne of carrot
Finely chopped red or mild white onion
optional - roughly broken walnuts and a small quantity of sultanas
Salt and loads of black pepper
Equal parts of a decent mayo AND Heinz salad cream ( the salad cream is the killer punch here ) enough to well cover/bind whatever volume of the main ingredients you used.
Leave an hour or so for the flavours to develop
Paul
#64
Just Joined? Introduce Yourself / Re: Hello to all from a new member..
February 01, 2012, 07:28 PM
welcome to the forum
Paul
Paul
#65
Lets Talk Curry / Re: leave your peeled onions out to air
January 25, 2012, 05:51 PMQuote from: noble ox on January 25, 2012, 10:46 AMQuote from: Derek Dansak on January 25, 2012, 10:37 AM
made a salad the other day and left the onion and lettuce tomato out to air by accident, for a day. The taste of the onion and tomato was much sweeter. The air seems to mellow the flavour, and improve it alot.
Next time i make a base i will be cutting the onion up and leaving it out to air for 24 hours, in the hope it may improve the flavour. . I will then do what i usually do. E.G fry the onion in oil gently for 1 hour before making the base. Thought i would share this idea in case it works.
I would be very wary leaving cut onions exposed they are magnets for airborne bacterias
yes, thats dangerous
#66
Lets Talk Curry / Re: fenugreek leaves
January 19, 2012, 11:12 PM
hi Matty
readily available cheaply on ebay with international worldwide postage too
readily available cheaply on ebay with international worldwide postage too
#67
Lets Talk Curry / Re: Do you have any tips on how I could save the curry by making it milder?
January 12, 2012, 10:46 PM
Simple
keep adding sugar until the heat comes down to an acceptable level.
a little cream in addition will help. Counterbalance with a little lemon juice
but if you have really gone way over the top on heat, this method can only achieve so much without turning the curry into a dessert
but sugar definitely has a perceived effect on heat
keep adding sugar until the heat comes down to an acceptable level.
a little cream in addition will help. Counterbalance with a little lemon juice
but if you have really gone way over the top on heat, this method can only achieve so much without turning the curry into a dessert
but sugar definitely has a perceived effect on heat
#68
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Ifindforu's spice mix vs Abdul's spice mix
January 04, 2012, 10:37 PM
Nice post Curryhell, well done and very interesting results.
just received a package of IFFU mix so will be doing a similiar test using IFFU base also
nice one cheers
Paul
just received a package of IFFU mix so will be doing a similiar test using IFFU base also
nice one cheers
Paul
#69
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: IFINDFORU THE BIR OR T/A GURAVY /SPOT ON./ THIS IS MY FINAL BASE GURAVY
January 03, 2012, 09:39 PM
Hi Terry
in this latest version of your gravy recipe, is the potato removed before liquidising?
in your original old gravy recipe from many years back, it was removed?
cheers
Paul
in this latest version of your gravy recipe, is the potato removed before liquidising?
in your original old gravy recipe from many years back, it was removed?
cheers
Paul
#70
Just Joined? Introduce Yourself / Re: Hi ya
January 02, 2012, 11:54 AMHi Daza & welcome to the forum
Paul