I tried MSG in some homemade Chinese dishes recently and didn't notice any difference. I agree wityh you Pete, I think salt does the job.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#82
Lets Talk Curry / Re: The Balti Kitchen Video Review
August 13, 2005, 05:43 PM
Can someone please convert to an AVI and upload / seed via bittorrent ?
tia
tia
#83
BIR Main Dishes Chat / Re: Acidic korma culprit found.
August 06, 2005, 09:06 AM
What was the pan made of ... aluminium ?
#84
Lets Talk Curry / Re: pleased with this one
August 04, 2005, 01:31 PM
That one sounds great. What brand is the 'seasoned salt' ?
Anyone else actually tried the base with Ajowan seeds - does it make a difference ?
Anyone else actually tried the base with Ajowan seeds - does it make a difference ?
#85
Lets Talk Curry / Re: Tomato puree - or ketchup???
August 03, 2005, 07:30 PM
The onion salad was probably spiced onions. Often used to accompany popadoms up here.
Recipe as follows
1 large onion sliced
4 tbl ketchup
1 tbl mint sauce
1 tsp salt
1tsp chilli powder
mix in a bowl, leave standing in the fridge for 1 hour........ magnificent !!
Recipe as follows
1 large onion sliced
4 tbl ketchup
1 tbl mint sauce
1 tsp salt
1tsp chilli powder
mix in a bowl, leave standing in the fridge for 1 hour........ magnificent !!
#86
Lets Talk Curry / Re: Least convincing restaurant dish ever?
August 01, 2005, 07:12 PM
My wife and I flew back from holiday into Manchester airport about 15 years ago and was desperate for a curry before heading home to Glasgow. We stopped at the first restaurant on the way.
It was a brown oily blob of 'sauce' on rice. It tasted like a cornstarch and oxo mix with no discernible spice taste at all.
In fact, I've had a better feed licking the insides of my spice cupboard.
It was a brown oily blob of 'sauce' on rice. It tasted like a cornstarch and oxo mix with no discernible spice taste at all.
In fact, I've had a better feed licking the insides of my spice cupboard.
#87
Lets Talk Curry / Re: Touch of Taste by Knorr
July 28, 2005, 07:47 PM
I've used this for a while now and I put a few tbls in a 8-10 onion base.
Don't expect miracles, but it definately adds depth to the base....
Don't expect miracles, but it definately adds depth to the base....
#88
Just Joined? Introduce Yourself / Re: intro and info
July 25, 2005, 07:49 PM
coconut ?
this amount of either sugar or salt seems excessive for a single portion
this amount of either sugar or salt seems excessive for a single portion
#89
Lets Talk Curry / Re: Great Success
July 21, 2005, 06:33 PM
Stew, same here - very good results with this. Another suggestion is to try 1/2 tsp methi and a tbl of tomato puree in the final dish - it works for me.
#90
Lets Talk Curry / Re: I hate promoting books but.....
July 09, 2005, 02:32 PM
Blondie, this is torture, spill the beans man !!!
Seriously though, tell us everything
How close to a BIR would you say this version is ? Is a quantum leap from what we have today ? Give us a score out of 10 ?
PS. Any chance of emailing the author and getting hiim to post a final dish recipe to help advertise his book ?
I for one will buy it - I have all the others - although pls tell him I won't buy it unless he posts a sample recipe
Seriously though, tell us everything
How close to a BIR would you say this version is ? Is a quantum leap from what we have today ? Give us a score out of 10 ?
PS. Any chance of emailing the author and getting hiim to post a final dish recipe to help advertise his book ?
I for one will buy it - I have all the others - although pls tell him I won't buy it unless he posts a sample recipe