or even a face hugger eh? ;D ;D
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#72
Curry Base Chat / Re: Khris Dhillon curry gravy
January 21, 2007, 01:43 PM
I tried the stuff once, didn't like it, so gave the book to friend who was just starting out on the curry path.
CP
CP
#73
Traditional Indian Recipes / Re: Recipe Book Suggestions?
January 21, 2007, 01:40 PM
Yep it is one of our favourites too. Did you have any problems with the Rhu Kewra?
CP
CP
#74
Just Joined? Introduce Yourself / Re: Hello Food Lovers!
January 20, 2007, 03:31 PM
A big welcome Pat; and please tell us how wowed your wife was with your efforts
CP
CP
#75
Lets Talk Curry / Re: Recent visit to my local BIRs kitchen
January 20, 2007, 03:29 PM
Excellent post Mark and lets hope they come up with the goods.
Quote...... cooked with this base and did a vindaloo with basaar mix, unfortunately I got the proportion of base and spice wrong and made a pigs ear of it, ah well (unfamiliar recipe)........... Would that be a pigs ear vindaloo then.... new to me also ;D ;D ;D
Quote...... cooked with this base and did a vindaloo with basaar mix, unfortunately I got the proportion of base and spice wrong and made a pigs ear of it, ah well (unfamiliar recipe)........... Would that be a pigs ear vindaloo then.... new to me also ;D ;D ;D
#76
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: "Spice Mix" (Kushi)
January 20, 2007, 03:21 PM
I like the cut of this ones jib Cory. I did a search on the site but only found a reference to the Kushi Balti book and a Jalfrezi recipe. Is this used mainly for Balti (don't cook them so don't know). I think this would do well in a Madras or Vindaloo if the chilli was increased.
CP
CP
#77
Lets Talk Curry / A8's burnt curry & Garlic Puree
January 20, 2007, 11:31 AM
Had you been on the sauce mate? I always found I made the best when slaughtered and could never replicate it again. Good one, and you rescued it too!!!!
I thought I had posted this before. but has anyone tried the catering Garlic Puree? I have been using various manufacturers for about 5 years now with success, Sharwoods, Schwarz, Noels, and some Spanish stuff (forgot name). They all come in large plastic jars about 500cc. They don't need refrigeration (but I would recommend it) and they keep for ages.
On the good/bad side - It is better than frozen puree but not as good as fresh. It can burn quickly like frozen stuff, and it does have a distinct smell to it.
If you are cooking up with this puree from the start you don't need much heat and you have to keep stirring. You add your other stuff as normal when the smell starts to subside. Alternatively you can just lob it in later and cook it through.
I can't get the Sharwoods or Spanish stuff now, but the Schwarz (who took over Noels)stuff is equally as good. It is the the Schwarz Chef range, and available from Bookers and I guess Makro.
CP
I thought I had posted this before. but has anyone tried the catering Garlic Puree? I have been using various manufacturers for about 5 years now with success, Sharwoods, Schwarz, Noels, and some Spanish stuff (forgot name). They all come in large plastic jars about 500cc. They don't need refrigeration (but I would recommend it) and they keep for ages.
On the good/bad side - It is better than frozen puree but not as good as fresh. It can burn quickly like frozen stuff, and it does have a distinct smell to it.
If you are cooking up with this puree from the start you don't need much heat and you have to keep stirring. You add your other stuff as normal when the smell starts to subside. Alternatively you can just lob it in later and cook it through.
I can't get the Sharwoods or Spanish stuff now, but the Schwarz (who took over Noels)stuff is equally as good. It is the the Schwarz Chef range, and available from Bookers and I guess Makro.
CP
#78
Just Joined? Introduce Yourself / Re: Hi from down under
January 19, 2007, 01:32 PM
KP; if the Scots get their independance, won't that mean they will be discarded from this Forum 
We shall have to set up a SIR CR0 then :
;D
CP
We shall have to set up a SIR CR0 then : ;DCP
#79
Just Joined? Introduce Yourself / Re: Mad-ras a hatter!
January 19, 2007, 12:59 PM
Welcome Tomdip, just go for it. All input is welcome.
CP
CP
#80
Just Joined? Introduce Yourself / Re: Hi im new
January 19, 2007, 12:57 PM
Nothing like a good Vindaloo to keep out the cold on a freezing Scottish night. Welcome aboard.