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out of interest what stops you using turmeric instead of yellow colour? I'm sure 1.5 to 2 tsp would be same colour result, is it taste thingy?
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Combination of experience and advice / suggestions on here that turmeric can add a bitter taste. Not totally convinced on that as 1. I have used turmeric before and 2. The amount would be very minimal to the quantity of rice.

Quote from: Unclebuck on December 17, 2012, 06:56 PM
Nice one rudydoo, top notch rice there! what camera you have proper zoom!

Only a little compact Canon.  Few years old now.. As macro thugh..

Quote from: Naga on December 17, 2012, 04:11 PM
I liked the look of your rice in your Madras post, but the quantity here has me reeling! Do you use powdered or liquid food colouring? By the vibrancy of the colours, I'm guessing powdered.

Quote from: Axe on December 17, 2012, 04:03 PM...are your eggs that bad they need to be caged up? 

Nice one, Axe!  ;D

About 1/2 tsp yellow powder in the water used to cook the rice.
The green red and orange is also powdered but a tiny amount with a few drops of water.

Quote from: Cory Ander on December 17, 2012, 01:32 PM
You can get "splatter guards"....they are like flat sieves?

Quote from: Axe on December 17, 2012, 04:03 PM
Looking very good indeed, one question though, are your eggs that bad they need to be caged up? 

These are South ( sarf ) London eggs and are as hard as nails ( well boiled eggs ). They are caged to prevent fighting with the neighbour's eggs. If I let them out they go straight for the cutlery and all hell breaks loose. !! 

For what it is worth -  some rice porn from today's efforts.
Julian's pressure cooker recipe again. 10 good portions.  Only tweak this time was a star anise. Not sure it has made any difference. Will make the next batch white and mix and match as the day takes me when reheating.

I knew I would find a use for that old shirt box.


10 portions


Ready to freeze


Screensaver  - pity the taste and smell does not come across.  Cool fast in fridge and the over flow fridge smells yummy for days.

Quote from: Axe on December 17, 2012, 03:30 PM

Quote from: RubyDoo on December 17, 2012, 03:07 PM
Thanks Axe but it is not a whole or ground issue..  I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time.  :

Hehe, I do the same thing but it really doesn't mater.

Glad I am not the only OCD curry cook around.   

Quote from: h4ppy-chris on December 17, 2012, 03:11 PM
all looks good to me RubyDoo.

Your comments are kind but my bad photography I think hides the sins of the over dark and strange tasting Madras at the rear.  . Still , a learning curve that never seems to straighten.

Quote from: Axe on December 17, 2012, 02:53 PM
It depends on the recipe RD, if you are required to remove the hard spice once used then use it whole, stem and head unless the head has come away ), otherwise use ground.

Thanks Axe but it is not a whole or ground issue..  I find myself fishing through the pot and digging out those that appear whole with the round head intact. Just wondered if this paranoid android was wasting his time.   :

Quote from: Cory Ander on December 17, 2012, 02:53 PM
Ahhhh, half a lemon seems rather excessive to me, for sure......

Double portion. Large size 4 pan?

Think I may have over done it still?