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Topics - Jethro

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1
Starters and Side Dishes Chat / Which accompaniments?
« on: March 01, 2008, 08:31 PM »
Ok, what do we all like to eat with our favourite curry?
I feel lost without Pataks Brinjal pickle with every curry.
I also like a good chilli or chilli and lime pickle with a mild one or Geeta's onion chutney with a hot one.
The wife likes mango chutney with everthing (little does she know I have been upgrading from mild to quite hot ones  ::) )
She also likes a yogurt and cucumber Riata with everthing.
Chopped coriander is mandatory of course.
What do you curryholics like and has anyone made their own pickles/chutneys?

2
Talk About Anything Other Than Curry / Anyone get shaken?
« on: February 28, 2008, 11:18 AM »
Did anyone feel the earthquake?
Nothing down here in South Hampshire, but then I was fast asleep after a curry and a couple of G&Ts   :P

3
All Other Hints N Tips / A Balti serving tip.
« on: November 28, 2007, 07:11 PM »
Inspired by a mention of sizzling balti bowls in another thread I though I would pass on this little tip.
Cook your preferred curry and keep warm in the oven.
Take your balti bowls and put them directly on gas rings on the cooker.
Heat them as hot as you dare!!!
Now, (and this bit is probably best done by two people), when you deem the bowls hot enough, put a couple of teaspoons of lemon juice/water mixture into each bowl and then spoon in each portion of curry as quickly as possible into the balti bowls.
Now the really important bit, rush it to the table as soon as possible because the sizzling effect does not last very long.

Now the boring elf and safety bit, those bowls are going to be bloody hot, take precautions, also use the proper wood blocks to go under the bowls or say goodbye to the finish on your best dining table!   ;D :o :P

4
Talk About Anything Other Than Curry / Is it just me?
« on: November 10, 2007, 11:33 PM »
Ok this is curry related but does not fit into any other thread really so I will ask you all a question.
Is it just me that insists on presenting my curries in the same fashion as the local BIR?
I have spent a fortune over the years on stainless steel stuff, balti bowls,serving plates, you name it, I have got it (and enough of it to cater for a meal for 6 in any combination)or am I suffering from some wierd disease that comes with injesting too much onion, garlic, ginger and chilli?.
 :-\  ;D

5
Curry Web Links / Indian Food Glossary
« on: September 22, 2007, 12:20 PM »
I was looking up some names for specific lentils and found this one: Indian Food Glossary

http://www.indianfoodsco.com/Classes/Glossary.htm

Might be handy for translations in Asian stores  ;D

6
Talk About Anything Other Than Curry / Shoutbox
« on: September 02, 2007, 12:58 PM »
I am going to suggest something regarding the shoutbox.
We all seem to be using the site at different times and very rarely get to talk in close to real time.
How about all agreeing on a time and having a chat using the shoutbox.
A sort of weekly live meeting if you like.
I know this will not be easy 'cos we have members from all over the world.

Opinions, suggestions please?

Jethro ;D

7
All Other Hints N Tips / A couple of preparation tips
« on: August 31, 2007, 07:12 PM »
Any of you out there who have made any of the dishes that include lots of garlic, (Darth's base and subsequent Madras spring to mind) you will know what a pain it it to peel each individual clove with a knife.

Try this:

Top and tail each clove and then, with the flat of a knife blade, just give them a gentle thump enough to semi crush the clove of garlic.
The skin will then be very easy to remove.

Fresh Ginger

When buying the stuff, go for the biggest regular shaped pieces you can.
To peel it, cut off any irregular lumps and then use a potatoe peeler to take the skin off. (leaving the skin on can result in a bitter taste, so remove it)

You can always use pre-prepared puree for both but I would rather use nice fresh stuff.

Simple tips I know but hope they help  ;D

8
Talk About Anything Other Than Curry / Off topic thread
« on: August 29, 2007, 10:38 PM »
Well seeing as this was my idea for an off topic thread, I suppose I better kick it off.
Get talking curry nuts, about anything you want from to the sensible to the bizzare.

Jethro. ;D

9
Lets Talk Curry / Disaster!!
« on: July 01, 2007, 08:19 AM »
Our main freezer gave up the up the ghost last week and I have lost all my curry bases and several large quantities of made up curries.
The wife lost her collection of not so easy to get hold of Mexican vegetables/chillies (thats her cooking passion).
Ohh the pain!! :(

10
Storage / Spice storage tips
« on: May 10, 2007, 10:24 AM »
As this subject has been a bit neglected I thought I would put my two pence worth in  ;)

There are several factors that will effect the quality of your whole/ground spice collections.

Spice enemies

1. Exposure to air. (Causes oxidation which leads to loss/changes of flavour)
2. Light.           (Causes colour loss and loss of flavour)
3. Heat.            (Accelerates the last two factors)     
4. Moisture.        (A killer, it will cause mould and bacterial growth)
5. Age.             (Causes colour/flavour loss and general deterioration)

Spice containers

The perfect spice container would be tube shaped (less spice surface area to contact air), air tight, water tight and opaque, unfortunately this shape is also a pain in the rear end to stack/store in a cupboard, they take a lot of room.
I use Lock 'n' lock containers, they are very secure and stack well to save space.
I keep them in a dark cool cupboard well away from the cooker.
Use small containers and try not to buy more spices than you think you will use in the next six months (whole spices will keep longer than ground)
Keep an eye on how long you have had the spices (I put the date on each container when it is refilled) and renew them regularly.

The worst case scenario is probably a nice spice rack with clear glass containers kept next to the cooker, so if your friends/family want to buy you one as a pressie to indulge your curry passion, carefully decline :)

My collection

Hope this has been of some help and yes, that is Bombay duck on the right, I happen to like the stuff  :P

Jethro

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