25% off a 12KG bag until April 9th so

Clearly a dream pap, take one of these and the nasty Darklord will dissolve into the base

I don't know Phil, i also don't know if he is still going, interesting little read though.

On the subject i found this today, anyone seen it?

https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/

Quote from: romain on March 30, 2020, 10:55 PM

Quote from: mickdabass on March 30, 2020, 12:05 PM
Hi Phil

Thats a very interesting read.
Ive never tried to cook rice in a microwave. Must give it a go.
Seem to  have a bit of spare time at the moment lol
Reading your article reminded me of a ridiculously over complicated gravy recipe I tried about 10 years ago.
That included a spice stock to be added to the gravy at the latter stage of cooking. I seem to remember it completely ruined the gravy. I know the stock had another name so I googled it and found this recipe instead from Dan Toombs. Might be worth a look

https://greatcurryrecipes.net/2013/09/10/herb-and-spice-stock-for-that-perfect-curry/

Stay Safe
Mick

Akhni stock?

I made a large batch of base using Adey Payne's recipe which requires Akhni stock, tbh not sure if i really noticed any difference, and i dont think many TA's will use a base that complicated, nice enough base though.

Quote from: Peripatetic Phil on March 30, 2020, 05:40 PM
I sieve all the solids out, Santa, then use chopsticks to put back the ones I want (cardomom, garlic flakes).  And yes, good boiled basmati really does have a wonderful aroma all of its own, but whether "good" means "young" or "aged" I can never remember ...

** Phil.

Aged is better.

Quote from SS "Also, panch phoran just doesn't seem right to me as far as pilau goes. You'd see the seeds and I've never seen them in a pilau."

Ive cooked basmati rice after first frying onion/fennel/cinnamon in a bit of oil, mixing in the rice to coat it before adding the water, that imparts a subtle taste and nice aroma, and the mix is forever variable.

When I was in Mexico at an all inclusive you could pick stuff to be chucked into an omelet, finely chopped jalape

Lol, that would class as having a habit.


Thanks Guys, glad its not only me...

Just wondering is it just me or does anyone else look to spice up a normal meal to satisfy the need for a chilli "fix"