• August 18, 2019, 11:48 PM
Welcome, guest! Please login or register.
collapse

* RGBD

Show Posts

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.


Messages - bobsbeer

Pages: [1] 2 3
1
Pictures of Your Curries / Re: Iftar Treats - Very tasty plate
« on: May 24, 2019, 08:04 PM »
Looks really nice.  My OH doesn't like lamb but it works for me.  ;D

2
We have an infrared thermometer which is useful I agree.  We did manage to get the stone temp right for pizza but can't remember it offhand.  I just figured if the stone was as hot as you could get it then they should cook really quickly, but I guess from your replies that that idea doesn't work.  ;D  Oh well back to chapati on the tawa instead.

3
Made this tonight.  Really really nice.  OH who is a curry wimp said it really nice but just on the edge, so that is praise indeed.  It does have a bite and a degree of heat, which my oh isn't used to when ordering from our fav BIR.  I think I made the sauce too thin, but the rice soaked it up okay.  Maybe 150ml instead of 200ml of water next time.  As there is only two of us I letting the remainder reduce before freezing.  We made it with chicken breast chopped into chunks and then marinated overnight.  This brought out the lemon, which gave it a refreshing zing.  We accompanied this with onion bhajis and veg samosas as that's what we had in the freezer.  maybe next time a nice flaky paratha would work to help soak up the liquid..

Thanks for the recommendation.

4
I think it depends on who you ask.  ::)  If you asked my wife about coriander then she would say a baby's hand rather than Mike Tyson's lol.  She hates the stuff  ;D

5
Just noticed that this recipe does not include onions.  Is this right?  I always thought onions were mandatory in Indian cooking.  ;D 

6
Glossary of Spices / Re: Asafoetida
« on: May 19, 2019, 08:55 PM »
Fart being the operative word.  ;D ;D

7
Thanks for the replies.  Now that I have asked the question I decided I should google it too, which maybe  I should have done years ago. duh!!!  Anyway it turns out that most chefs determine an inch to be an inch taken off one of the fingers rather than a cube as such.  An inch long but not necessarily an inch thick.  For a weight standard it approximates about 7.5 grams.  You learn something every day. 

This was one site I found: https://www.howmuchisin.com/produce_converters/ginger  But there were others with similar explanations. 

8
I always see in recipes what appears to be a common standard way of measuring Ginger.  By the inch.  But what is an inch of Ginger? 

Fresh ginger seems to come in all shapes and sizes as well as thickness.  So which inch do you choose?  This question has always baffled me, so I just break off a chunk and peel it.  But that might mean I use too much or too little.  So how do you measure a standard 1" of Ginger?



9
I would never of thought of making a Curry Pizza.  While I may like it, not sure the OH is ready for such a change from the traditional version. lol ;D  Thanks for the link as further down the page was a deep pan non stick pizza pan and OH had been looking for one of those that was also dishwasher safe.  So OH is now a happy lady.   ;D

10
Glossary of Spices / Re: Asafoetida
« on: May 19, 2019, 04:23 PM »
As with lots of things on the internet, the original link is now dead.  I have found it under another link:  https://archive.aramcoworld.com/issue/200904/devil.s.dung-the.world.s.smelliest.spice.htm  Perhaps the mods can edit the original post if Dal Puri is no longer active?

It is an interesting read, but while I have a jar of Schwartz powder version, I rarely use it due to the lingering, stench, which seems to last for days and permeates the whole house.

Pages: [1] 2 3



You may like these posts on curry-recipes.co.uk: