Batata....isn't that Portuguese for Potato?

going back to the mushroom thing, I sometimes add a few raw sliced mushrooms at the same time as I add the cooked meat - never had a problem. Anyone else tried this?

Hi Mikka
try grating FROZEN ginger. I dont bother worrying about the skin although it would be easy to scrape the skin off prior to freezing.
As for the garlic, I use a hand blender and a little water

"over here" in sunny Birmingham, our Asda at minworth has had an excellent "ethnic" aisle for quite a while selling a good range of rajah spices etc as well as garam flour etc etc. i think personally they will eventually knacker up  the asian corner shops just like they've knackered everything else up

The very fact that I (we all) struggle to produce a consistant curry - whether good or bad is evidence enough to me that it is ALL about technique as opposed to "the secret ingredient." Perhaps some members have perfected their technique but don't bother to disclose this - judging by the fact that there are over 9000 members to the site, there are only a very small proportion of people who actually contribute to this site.

A very good friend of mine is a potato and onion wholesaler. He sells about 150 tonnes of onions a week          I have spoken to him about his experiences supplying asian shops and restaurants and he assures me that 99% of them buy onions on price. As long as the quality is reasonable they're not too fussed whether the onions are English, Spanish or more often than not Dutch. With potatoes they prefer red potatoes because they stand up better when they are cooked

Think I will make mine fresh each time now. Ive got this garlic crushing rolling pin thing the missus bought me for christmas. You just roll it over the garlic and it sort of pulverises it. Its quick but quite messy. I once had food poisoning and I was still feeling the effects 3 months down the road so Im gonna play it safe from now on

Hi Guys
Been talking to a friend of mine about using garlic in curries. Told him that I have recently started to puree garlic with a little oil and keep it in a jar in the fridge. He looked horrified and told me about the danger of Botulism  (or more accurately Clostridium Botulinum) Apparently this type of food poisoning can prove fatal...so beware!

of course I have binned my jar of garlic puree now

http://www.hc-sc.gc.ca/hl-vs/iyh-vsv/food-aliment/garlic-ail-eng.php#botu

Mick

not exactly nationwide  :

Quote from: Bobby Bhuna on January 18, 2009, 09:35 PM
Hey Parker,

Download and install this http://www.malwarebytes.org/. Run a quick scan, tell it to remove the infected things when it asks then restart. I removed this from my gfs PC a couple of weeks back.

Hi Bobby
Tried this software and found 26 trojans!!! They all sneaked in without AVG 8.5 full retail version picking them up. PC now much quicker
Many Thanks
Mick