• August 18, 2019, 11:50 PM
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Messages - fried

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1
Lets talk Curry / Re: Bir vindaloo
« on: June 04, 2019, 06:08 PM »
No, much simpler these days though still using cider vinegar. I was going to write something longer but saw we'd already done the discussion in the recipe you linked.

Good tip on the Morrissons Volcanic vindaloo, I picked up a couple when I was visiting family, not bad for 2 quid....didn't taste anything like any other vindaloo I've eaten either. Still have the Phall to go.

2
Lets talk Curry / Re: Bir vindaloo
« on: June 03, 2019, 08:13 PM »
It has its role in my BIR vindaloo, done in my kitchen in France...

3
lovely, I've been craving Tex-Mex for the last couple of weeks. I do like a couple of squares of dark chocolate in the sauce.

4
Grow Your Own Spices and Herbs / Re: Curry Leaves
« on: February 05, 2019, 04:56 PM »
I heard that last year there was a shortage of fresh curry leaves, leading to panic in the restaurants that I eat in Paris where it is considered an essential ingredient. I don't know if there's some worldwide curry leave shortage or it's just seasonal.

5
Curry Base Chat / Re: Fennel bulb
« on: January 28, 2019, 04:59 PM »
No but I always add it to couscous, by couscous I mean North African stew and not semoule (the grain). It has a pretty distinctive anise flavour. Wouldn't be BIR or AIR but might taste good.

6
Lets talk Curry / Re: How do you know when you are "there" ?
« on: January 25, 2019, 07:16 PM »
As much as I love Haldi's posts, this is just complete guff.

7
Lets talk Curry / Re: Patak's Relic from the past
« on: January 21, 2019, 04:38 PM »
I remember them, absolutely ghastly.

8
I thought your post was quite clear, thanks for sharing. Looking good.

9
Looking good. Love a vindaloo; cider vinager and black pepper a must, never tried jaggery though...

What Pasananda recipe did you use, still a dish I've never cracked?

10
talk about anything other than curry / Re: China Times
« on: December 11, 2018, 04:46 PM »
Love to see some authentic Hunan recipes, plenty of good books on Sichuan cooking but the Hunan is a bit thin on the ground. Nowhere near Hong Kong I know.

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