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You got to try it with tamarind, gives a wonderful after taste, makes the drink cheaper and seems to make it less yoghurt like and more drinkable. I use to love Rubicon but prefer the more natural juices thesedays. Amazing how tamarind lends itself to this drink well. I have to push forward with the tamarind chutney and think mango chutney would be a good next step although all the recipies i see involve a lot of sugar so hopefully the tamarind will help omit most of the sugar. I hope that tamarind is used instead of salt or sugar in recipies as i don't like adding these ingredients, when i added it to a curry it gave me the impression that i wouldn't need to add salt as the taste of tamarind was very similar, i think.
What fascinated me, CT (I have just finished watching the video, having had it on pause for a few hours !) is the technique : the shaking of the frying pan to-and-fro on the hob. This is something I just dare not do : we have a ceramic hob, and I would be s**t scared of scratching it if I were to shake the pan like that. Do you regard it as a fundamental technique, without which the curry would just not be the same, or is it more by way of habit, and could be omitted ?** Phil.
Quote from: Axe on February 28, 2011, 01:05 PMThe Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?I've got the bookIt's the only tandoor book aboutAs I have a tandoor, I had to buy itIt's a quality book and intersting to readThere are plenty of pictures tooThe recipes are not BIRIn fact I'm not sure what they areThey have ingredients like papaya juiceI love the book but never cooked a recipe from itAsk the library to get it in for youIt's not intended for a uk readerThere is definitely a gap in the market here
The Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?
W H Smith, at