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Messages - Stephen Lindsay

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2491
Talk About Anything Other Than Curry / Re: av 2009 virus
« on: February 09, 2009, 07:02 PM »
I get the same problem with Chrome but it can be overridden. Chrome is less sympathetic to opening pictures though so I usually revert to IE when I wanna view pics.

2492
Bottled Scotch mist perhaps

2493
Trainee Chefs / Beginners Questions / Re: Chili Powder
« on: February 05, 2009, 03:49 PM »
Just to add my tuppence worth I use the TRS brand as shown by Unclebuck and it is excellent.

2494
Just Joined? Introduce Yourself / Re: Hi all
« on: February 03, 2009, 06:38 PM »
welcome to the curry addicts treatment centre!!!!

2495
Here's the one I do often and you can see a photo of it in the gallery

plain natural yoghurt (or greek yoghurt as per Rebecca's recipe)
cucumber, cut in half, watery centre removed, grated
mint, either dried, or mint sauce (like you use in lamb)

mix the cucumber into the yoghurt to your liking
add the mint to taste, not too much as you don't want to over power the yoghurt/cucumber taste
a very little salt to taste

2496
Curry Web Links / Re: Indian Takeaway Cooking Made Easy At Home
« on: January 23, 2009, 09:14 PM »
lol Unclebuck that's not what I heard ha ha

2497
Curry Web Links / Re: Indian Takeaway Cooking Made Easy At Home
« on: January 23, 2009, 08:49 PM »
is this your website Unclebuck?

2498
Just Joined? Introduce Yourself / Re: New Poster from Yorkshire
« on: January 19, 2009, 10:49 PM »
nice one Arthur welcome to the curry heaven

2499
Just Joined? Introduce Yourself / Re: Finally give it a go
« on: January 10, 2009, 04:38 PM »
I suppose individual taste also has a lot to do with it a some will prefer more sauce than others.

Stormswift - your base sauce should be added 1 to 2 tablespoons at a time and reduced as you go along so 3 chef's spoons (i.e. 12 tablespoons) for one curry is not actually a lot as the reduction will mean you are not left with the same volume of finished sauce.

2500
Just Joined? Introduce Yourself / Re: Finally give it a go
« on: January 10, 2009, 09:44 AM »
the difference between ladles, chef's spoons etc. can be a bit confusing, but around 4 tblsp = 1 chef's spoon and I would use about 3 of them (i.e. 12 tblsp) of base in a single portion curry.

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