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Quote from: DalPuri on September 11, 2014, 10:39 AM
I made some pakoras yesterday and coming back into the house after a couple of hours, I thought the kitchen smelt rotten.
Reminded me when I was a teenager going around with my nan looking at new houses. One in particular was owned by an Indian family and me thinking it really stunk badly. Not a nice curry smell at all, more an old rancid fried curry smell.
Quote from: George on September 10, 2014, 11:25 PMQuote from: madrasandy on September 08, 2014, 04:31 PM
I've tried a few of CA's recipes over the years and most are not that special, they are ok for beginners though
And another one bites the dust... I tried CA's recipe for Chicken Ceylon this evening, partly because several members said they followed the recipe as written and they liked it. Well, I followed the recipe as written and thought it was almost tasteless. I would guess it's because this recipe starts with raw chicken. How many BIRs do you know who start a dish with raw chicken? None that I'm aware of, which probably means this recipe should not be in the BIR section. Should the thread be moved?
Quote from: Phil [Chaa006] on September 10, 2014, 03:29 PMQuote from: spadge on September 10, 2014, 09:05 AM
The times I've almost finished cooking a base only to burn it through a moment's neglect.
Without wishing to be contentious (or provocative, or anything else other than genuinely interested), how is it possible to burn a base ? I can understand how someoner might inadvertently burn a curry, but a base is 85%+ aqueous and (to my mind, at least) impossible to burn ...
** Phil.
I think prob means the onions burnt to the bottom, not enough water etc.
