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Messages - Ghoulie

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11
Lets Talk Curry / Re: Fake Kashmiri chillis
« on: March 09, 2023, 01:15 PM »
These days, for simplicity / convenience, I generally use Mrs Balbir Singhs excellent spice blends & recipes - with variations to suit my/missus taste.
I have just checked a content chart I made from her blends to check for Kashmiri chilli content. The following blends contain Kashmiri chilli :-
Biryani
Butter chicken
Tandoori rub
Roast lamb raan
Masala chops

… I have made them all. In not one case have I noticed any hint of bitterness. I can only assume they know of & use the real McCoy of Kashmiri chilli.
The madras I make is a toned down version of her Goan Vindaloo - where you use your own chillis - type & amount according to your taste. This has been great using green Serrano chilli. Trying the dried ‘kashmiri’ was horrible - so clearly it either wasn’t true Kashmiri or as I have read - maybe grown with too little water which gives chillis a bitter taste supposedly. It will be interesting to see what results I get from the 2x Kashmiri chilli plants I have ordered - due april sometime

12
Lets Talk Curry / Re: Fake Kashmiri chillis
« on: March 08, 2023, 05:33 PM »
Over the years I have noticed the trend towards Kashmiri chillis top chefs feel in the dark if they do not use them so what is going on?   
Most Kashmiri chillis are not the ones sought after but other common chillis passed off to the consumer at a silly price it is the same and even worse with powders.
 The true Kashmiri chilli is a deep crimson with a smooth, shiny, thin skin It is about 5 cm long by 2.5 cm wide and has a nice fruity flavour. Heat level is medium.
If there is a bitterness there not Kashmiris the powders are very suspect
Its a pity that some home cooks buy the rubbish then assume Kashmiris are all bitter
If anyone gets and real ones keep the seeds they are like gold dust
 
Tried some dried Kashmiri chillis off UK Indian supplier. Ground to a powder & used in a madras & a channa. Horrible bitter taste that can only have come from the chilli. Dahl made at same time with same ingredients but no chilli tasted perfect. Binned the chillis. Have ordered 2x Kashmiri chilli plants to see if home grown not bitter. Have read that chillis grown with too little water can be bitter tasting




13
My favourite local ‘Indian’ is Nepalese.
Jai Kathmandu - Northenden Manchester.
Sadly, after 34 years the owner is retiring & selling up. His sons are talking of maybe starting up in smaller premises in Cheadle

14
Cooking Methods / Re: Alternative to Singapore Steamboat cooking pot
« on: February 19, 2023, 06:42 PM »
Just bought myself a brand new Tom Yang Hot Pot off ebay with an offer of 75 pounds.

15
Cooking Methods / Re: Alternative to Singapore Steamboat cooking pot
« on: January 21, 2023, 04:54 PM »
Are these suitable, £50 from Lidl?
https://www.lidl.co.uk/p/asian-kitchen/silvercrest-2-in-1-tabletop-grill-with-hot-pot/p57945
Same style as Tom Yang - grill slightly smaller & same wattage. At half the price of Tom Yang well worth a try. Look at Tom Yang site for recipes , marinades and cooking recommendations - note comments on meat size to ensure grills well & quickly.
The whole thing is a diy experience for the guests to get involved and you just keep bringing out the various courses to keep eating and eating - can end up a long, memorable night and you will be booked again as the host entertainer with the mostest.

16
Cooking Methods / Re: Alternative to Singapore Steamboat cooking pot
« on: January 21, 2023, 04:44 PM »
Believe me oh cynical one - using / tasting is believing. Read what I said about what was being grilled - Korean style!  Slivers of the marinaded meats - about 2 inches long and quarter to three eighths of an inch thick. Absolutely bang on. The only thing that took too long because of thickness was belly pork. It was a brilliant party meal for 12 people.

17
Cooking Methods / Re: Alternative to Singapore Steamboat cooking pot
« on: January 15, 2023, 10:02 AM »
By the term ‘bland’ - I am comparing the straight steamboat ‘poached’ meat in stock to the by far tastier marinated meat strips cooked on lid top as a grill Korean style. Any steamboat meal is a memorable experience. Try it if you haven’t. If you want to start a new entertain your friends with a difference experience - buy a Tom Yang fire pot available online - a brilliant combination of steamboat & korean grill plus recipe hints

18
Cooking Methods / Alternative to Singapore Steamboat cooking pot
« on: January 13, 2023, 07:17 PM »
Ok - not sure if anyone has experienced this method cooking asian food. Basically a bowl heated from underneath by either charcoal, gas or electric heat source. In the bowl is a spicy stock. In this you place veg and different meats, fish etc in different course runs and fish out what you need when cooked. The resultant taste is bland - so sauce dips are used to jazz up the taste.
The Koreans have a differing approach - their bowl version has the heat source in the bowl & the lid is serrated / holey and cook strips of tasty marinated meats, fish directly on the lid.
My daughter set out to do a steamboat party for her daughters 18th last weekend - but didn’t trust the gas steamboat I gave her way back. I had discussed the Korean method with her previously. She went online and bought a Tom Yang fire pot for £120.
Basically this combines the best of both cooking methods described. A centre grill plate to cook marinated meats, surrounded by a stock bowl to cook veg. Result - a very successful party with much tastier food than a straight steamboat.

19
Lets Talk Curry / Re: More heat needed for a madras
« on: December 19, 2022, 07:51 PM »
The tomato & cream was added to mrs Balbirs Goan Vindaloo recipe to tone it down to a Madras strength curry - as good if not better than any Madras served in Manchester these days.

20
Lets Talk Curry / Re: More heat needed for a madras
« on: December 13, 2022, 04:49 PM »
I use Mrs Balbir Singh spice blends. Her Goan Vindaloo spice blend is ace - likewise her recipe for it - https://mrsbalbirsingh.com/blogs/recipes/mrs-balbir-singhs-goan-vindaloo.
I prefer chicken to pork - so straight swop. Even with 2 serrano green chillis about 3 inch long (scoville is only @ 10,000) the dish is fairly hot (too hot for my missus).
To bring the recipe down to Madras level heat, I added 250 ml chopped tinned tomatoes plus 4 large tbsps cream to the recipe - bang on madras sauce  ( Manchester BIR when they were good style!). Missus likes it too.
You can wind either recipe up or down as you like via chilli amount, seeds no seeds, or chilli heat type as you will know well.

I also do her Keema (peas) recipe and find this a perfect taste  companion to eat alongside the madras plus her Dhal.
Only variation to her excellent Keema recipe is single minced lamb - her recipe says double minced - I fine texture / feel all wrong

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