Quote from: spiceyokooko on April 09, 2013, 01:48 AM

Quote from: Salvador Dhali on March 11, 2012, 12:23 PMAs said, no surprises, but I find it works well...

And indeed it does work well!

I fancied a change from my usual mix powder and was browsing through this forum section looking for one when I came across yours, which looked good, so I thought I'd try it.

Gave it a go this week to spec, and included some in my base sauce.

Knocked up a pretty decent standard BIR chicken curry using this mix powder with some pre-cooked chicken thighs on the bone. Very nice indeed.

Highly recommended and a big thumbs up from me.

Thanks for sharing it.

What base did you use with it?

Of the half dozen or so forums I visit, this is the only one without effective moderation.

I can't think of many who support George's view that it is not needed.  The recent spate of inappropriate (IMO) and unnecessary posts surely prove that we do need effective moderation, as the community isn't capable of policing itself.

Has Admin Stew ever commented on the matter?  He seemed to become a little more active a few weeks back but can't say I've heard much from him since.

I've only ever eat reheated frozen pilau rice so I have nothing to compare it too.

I plannning on making a new batch tomorrow morning and reheating from chilled for a comparison.

I seem to remember a post stating that you shouldn't keep cooked rice in the fridge for too long, although I can't find the thread.

Grateful for advice please.

I'll be freezing the unused portions regardless.

Quote from: chewytikka on April 01, 2013, 05:18 PM


I agree with the best advice and to buy only small 100g packets in both ground and whole spices.
Once opened, Ground 3months, Whole 12months.


cheers Chewy

Thanks CT; looks like I need a clear-out!

Quote from: spiceyokooko on April 01, 2013, 03:29 PM

Quote from: uclown2002 on April 01, 2013, 01:40 PMHow long do folk keep their ground spices assuming correctly stored before ditching them?

I throw them away when they've gone stale or lost their pungency

It's hard to put an exact time frame on that really. As CH rightly points out ground spices can and will go stale fairly quickly after the packet is opened regardless of how well they're stored. Stored correctly they'll simply stay fresh longer than if not stored correctly.

The only real way of knowing is to observe the smell from the container when you open it, if you get a nice whiff of what the spice should smell like, it should still be fresh, if you have to stick your nose right inside the container to smell anything at all, it's a pretty sure sign the spice has lost its pungency. Obviously some spices are naturally more pungent than others so you need to factor that in.

If you're still not sure, fry up some g/g paste and some chopped onions, fry a tsp of spice in the mix, let it cool and taste it. You'll soon know.

OK thanks!

Quote from: curryhell on April 01, 2013, 01:24 PM
I'm sure many members will comment on this question.  By the way, if we don't question, we don't learn 
IMHO, it's not so much the make that is important but the freshness of the spices.  Always buy small quantities, which means that they'll be used up fairly quickly and replaced with fresher.  This is most important with ground spice.  Whole spice keeps a lot longer than ground.  Keeping spices in the dark and in airtight containers will help maintain their condition.
I won't even begin to comment on garam masala.  There is loads of discussion as to when it's used, if it's used, should it be used, which type, what it is, what it does etc. etc.  You can read many of the threads at your leisure.
As for spice brands, the most popular ones tend to be Rahja, TRS, East End and Natco. Some restaurants may prefer certain brands.  The Ashoka thread contains a preference for East End.  Some purchase based on price alone, with Rajah being the more expensive.  Not sure whether this helps but i'm sure others will chip in.

How long do folk keep their ground spices assuming correctly stored before ditching them?

I keep mine in airtight containers in a dark cupboard, but I guess most have been stored for at least 6 months.

zzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz   

Quote from: uclown2002 on March 23, 2013, 09:27 AM

Quote from: uclown2002 on March 22, 2013, 04:21 PM
Stumbled upon this link so I'll give this method a go tonight.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips

Turned out extremely nice; my favourite method thus far.  Highly recommend.

I'd be grateful if someone else could try this and report back.  Seemed excellent to me, but to be fair I've only tried 2 or 3 different approaches.  For years I was just using McCain oven chips so my experience is limited.

Quote from: uclown2002 on March 22, 2013, 04:21 PM
Stumbled upon this link so I'll give this method a go tonight.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips

Turned out extremely nice; my favourite method thus far.  Highly recommend.

Stumbled upon this link so I'll give this method a go tonight.

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/may/20/how-to-fry-perfect-chips