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Messages - solarsplace

#661
Quote from: Ramirez on October 30, 2010, 08:04 AM
When I saw this thread originally I was quite looking forward to seeing the recipes people are currently using, particularly the recipes from more seasoned curry makers/users.

My staple at the moment is Razor's base with either SNS' Madras or the Garlic Chilli Chicken from the Undercover book.

Agreed.

The garlic chilli chicken from the undercover book is a masterpiece.

Despite what you think of the rest of the book this one is a winner and works well with CA's or Razors base too.

cheers
#662
Quote from: chinois on October 30, 2010, 01:24 PM
Good work solarspace, they look really good!
I shall try to make mine this weekend - i'll be eating bhajis all week by the looks of It!

Good luck with your tests.

I think you will find it very enjoyable eating bhaji's all week :)

... and drinking the left over Cobra from UB's recipe :)

I would encourage anyone on the forum to participate - it was much less effort than it seems and very enjoyable, not to mention tasty.

Cheers
#663
Quote from: Vindaloo-crazy on October 30, 2010, 08:15 AM
Jeez Solarspace, you must've used pickling onions with mine, there should be loads more onion than that... :o

Hi VC

I was using spanish onions for the testing, and like SS just said, where weight was not specified I had to make a reasonable guess about what your & my opinion of a medium onion may be. Quite possibly my idea of a medium onion may be your idea of a small onion?

Anyway, although there appears to be rather a lot of batter on the pictures of your recipe (only 3 shown, whole recipe produced around 8 ) I can assure you that they were not all batter by a long way and had onion where it counts!

Thank you for posting you recipe BTW and allowing us to include it in the group tests.

Regards

Russell

#664
Hi

Your rice looks lovely :)

Never tried to make it with colouring like that myself. Think I'll give it a go.

Cheers
#665
Quote from: Chaa006 on October 28, 2010, 09:56 PM...snip... may I ask whether you use turmeric to colour the rice, and if so, are you able to taste the turmeric in it ?  I ask because I avoid using turmeric in rice for that very reason.

** Phil.

Hi

Yes, I like to add a little tumeric into the rice sometimes. Not too much, maybe only 1/4 tsp. I suppose you can faintly be aware of its presence, but I quite like it myself. It is also cooked with some cloves and a star anise and their flavour is predominant.

Cheers
#666
Lets Talk Curry / Re: Saag
October 28, 2010, 01:36 PM
Quote from: Gezh on October 28, 2010, 01:20 PM
...snip... I doubt they boil down fresh spinach!

Hi

The general thoughts are exactly that. I think it is safe to say that the BIRs probably (in most cases) don't use fresh spinach, probably mainly down to cost.

There is on going debate ATM about whether canned or frozen spinach is generally used. Personally speaking I'm happy with the results of canned and am now testing and trying to for a conclusion about frozen.

This is also a cost issue, where I can buy a bag of fresh spinach for approx ?1.20 and I can buy a can of spinach for 50p - I can get barely 1 Saag Aloo from the fresh pack and 2 from the can. So in restaurant terms the cost saving will be massive - and the canned stuff still tastes great (in my opinion) in the context of a Saag curry dish.

Cheers

Russell
#667
Lets Talk Curry / Re: Saag
October 28, 2010, 01:04 PM
Hi

From the description that you have posted, it sounds like the tin you have bought is intended to be the finished product already?

May be you could turn it into a Saag Aloo by adding some potato to it?

The other week in a moment of madness I bought a tin of Saag Aloo from the organic shelf in Waitrose. Why I did this I have no idea. I knew it would be disappointing, but still I continued. Just as I suspected it was utter toilet.

There has been a new recipe posted for Saag Aloo recently here: https://curry-recipes.co.uk/curry/index.php?topic=4945.0

Perhaps this may be this may be of some assistance to you?

EDIT: This post suggests the substitution of spinach with mustard leaves: https://curry-recipes.co.uk/curry/index.php?topic=1332.0

Cheers
#668
Hi

There is, and probably always will be a small minority that posters here than 'can' be - and certainly do give the impression of being overly dismissive, critical and negative in their posts.

There has also in the not too distant past been some massive argument / battle / rant / one-up-man-ship threads to give the wrong impression.

Not that they necessarily consider their own posts to have that tone, and I am sure would fiercely deny and dismiss these observations if put to them. There is also the distinct possibility that the observed 'tone' of the posts are not meant to come across as they do at all? we all know that the sentiment of a small forum post can take on a completely different one than that of a face to face conversation.

One of my friends has recently joined the forum and, at the moment he is too nervous to post for two main reasons.

1) He feels these is nothing a novice can contribute to the forum.

2) He does not feel comfortable making a post to ask advice due to his perception / observation that there is a fair chance (or so he feels) that his post will be met with harsh criticism or negativity.

The majority of regular posters here are probably unaware of the fact that some new posters feel this way. I think they should just get stuck in!

Often subjects do deserve a good debate and that can get a little heated...

Not quite sure what the answer is, but those points above are genuine concerns of a new member.

Cheers
#669
Quote from: Ramirez on October 28, 2010, 09:44 AM
I always assumed it was to indicate members who have posted recipes, but the donation thing makes more sense.

Anyway, I can't actually remember if I donated last time, so I've donated a fiver just in case.

Well played :)
#670
Quote from: Chaa006 on October 27, 2010, 11:31 PM
Quote from: Razor on October 27, 2010, 09:59 PMWhere is this referenced?, I haven't come across it ?
It appears under some member's names, before their "qualification", as in

Dibb117
* CONTRIBUTING MEMBER
* Sous Chef

and presumably indicates (some of) those who have used the "Donate" link in the past.

** Phil.

Oh, that's funny? - made a couple of donations now, and I don't have that on my 'thingy-bob' on the left.

Oh well.