Ive used mustard oil in my cooking (I think it is common on the sub continent), any sold in the UK will be marked for external use only
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#82
Just Joined? Introduce Yourself / Re: Another Curry Maniac From Glasgow
November 26, 2006, 08:14 AM
I bought this book, nothing really to report, doesnt contain a base.
#83
Lets Talk Curry / Forum issue FAO Stu
November 26, 2006, 08:08 AM
Stu, FYI I havent been able to login to cr0 for over a week. when I hit the forum I just got an error 'invalid request variable', it was only after talking to pete over email I realised it wasnt down.
In the end I had to clear out all cookies, history etc from the browser to get back in and its working now.
In the end I had to clear out all cookies, history etc from the browser to get back in and its working now.
#84
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: UCB Update Please read
November 16, 2006, 02:02 PMQuote from: Chilli Prawn on November 14, 2006, 01:17 PM
When it has been fried with the Garlic for a little while it should be cut down with a little water to make a thick gloopy sauce like the consistency of passata.
Do you add water and continue cooking CP or is the water added after you have finished cooking the tomato base?
#85
Just Joined? Introduce Yourself / Re: Another Curry Maniac From Glasgow
November 16, 2006, 01:47 PM
You can still get the book on amazon
#86
Lets Talk Curry / Re: Why do we do it?
November 12, 2006, 09:13 AM
Lol exactly what I thought when I read spicearsys comments ;D
And Im also guilty of this
And Im also guilty of this
#87
British Indian Restaurant Recipe Requests / Re: Sag Paneer
November 05, 2006, 05:55 PM
Ive only made paneer from scratch 3 times but it sounds to me like not enough lemon juice?
#88
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: UCB Update Please read
November 05, 2006, 11:05 AM
Bear in mind chefs spoons are huge. I would guess at least 3 TBSP
#89
Pictures of Your Curries / Re: My Chicken Jalfrezi, Chicken Tikka Masala and Pilau Rice
November 04, 2006, 06:19 PMQuote from: Cory Ander on November 04, 2006, 04:30 PMI'm of the same opinion
I believe garlic, in it's various forms (i.e. powdered and pre-bottled purees, besides fresh) is a (if not THE) key ingredient needed to create that BIR taste and smell (fenugreek, imho, would be a close second).
#90
Pictures of Your Curries / Re: My Chicken Jalfrezi, Chicken Tikka Masala and Pilau Rice
November 04, 2006, 03:53 PMQuote from: Cory Ander on November 04, 2006, 03:13 PMBloody el! was that in a portion for 1?
For the CTM, I used 1.5 tbsp of garlic powder!
When did you add it?