• August 19, 2019, 06:42 PM
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talk about anything other than curry / Re: Roasting coffee
« Last post by Peripatetic Phil on Today at 01:43 PM »
I used to get it from Waitrose, then when it disappeared from their stock list I switched to Coffee Direct and then Redber — all three were/are excellent.  Then, being a cheapskate at heart, I tried Rave (absolutely awful — I gave it a 1-star rating, and entitled my Amazon review "Rave off"), then went even cheaper and tried QuickSafe / Roast Batch which turned out to be slightly better (a 2-star rating, and the one I am currently re-roasting).  I have yet to try Booths or Good Life (the latter is very expensive).

** Phil.
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talk about anything other than curry / Re: Roasting coffee
« Last post by vinotinto on Today at 01:30 PM »
I drink the same coffee - do you get it from Coffee Direct?  I haven't noticed any difference although might be interesting to experiment with some additional roasting.
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Awesome report Naga, thanks for bringing us back on topic. Loveitspicy’s credentials were impeccable, I remember he was running his own BIR style curry ready meal business.   A curry worth trying no doubt.
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Looks very nice Naga, stale poppadoms, are we talking home cooked or something like sharwoods pre cooked, home cooked freeze well if you haver the space and putting ones from say the day before in the oven at 55 /60 c for 10 mins will bring them back up to scratch.
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talk about anything other than curry / Roasting coffee
« Last post by Peripatetic Phil on Today at 10:38 AM »
Does anyone here roast their own coffee ?  I ask because I have had two very bad batches of Monsooned Malabar delivered recently, the first completely lacking in aroma and the second only a little better, but I discovered that if I re-roasted the second batch there was a marked improvement in both aroma and flavour.  Both batches were medium roast at best, but to my mind Monsooned Malabar requires a dark roast to bring out its unique flavour.  Anyhow, the point of the question is — if you do roast your own coffee, how do you do it ?  I have been using my copper-bottomed stainless steel  24cm frying pan with a wooden spatula to keep the beans in motion, but the results are by no means perfect (too much variation in colour) and I wondered if anyone had experimented with (or even uses on a regular basis) the fairly modestly priced drum roasters that are available for home use.

** Phil.
6
Pictures of Your Curries / LoveItSpicy's Chicken Chasni (Well, Almost!)
« Last post by Naga on Today at 09:05 AM »
I was having a flick through my curry recipes last night and came across Rich's Chicken Chasni recipe. The happy memories of a deliciously hot, sweet, creamy curry came flooding back and made up my mind for me. It was Chasni tonight!

I should have known to check my curry supplies before taking the decision. A major clue would have been the out-of-date poppadoms I opened to mop up my spicy onions. A best before date of April 2019 sounded OK right up until I took a soggy bite. Ho hum. I resorted to a teaspoon to demolish the spicy onions.

A further check of the cupboard revealed the absence of orange food colour, mango pulp and evaporated milk. The food colour wasn't a problem, and I substituted Geeta's mango chutney for the mango pulp and a lump of soft brown sugar to add sweetness in place of the evaporated milk.



The result was - delicious! Not quite Rich's Chasni, but almost! Really enjoyed it again. It's funny how favourites just drop from memory. So many curries, so little time!
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I'm going to give this one a go. A change is as good as a rest, after all!
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Had my second portion of this tonight and I love it! Very robust, and flavousome!
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Cooking Methods / Re: what i learned from my cooking lesson
« Last post by Peripatetic Phil on August 17, 2019, 08:20 PM »
just a note here from a cooking nerd: cassia is what most people think of as "cinnamon". True cinnamon is not found in nice little cheap containers of ground spices in your local grocery store.

Well, I don' think that that is invariably the case.  I don't normally buy "nice little cheap containers of ground spices in [my] local grocery store", but in practice buy somewhat larger packs in speciality Asian grocers or Asian supermarkets,.  But because I use so little real cinnamon (I use cassia bark in my curries), I did buy that locally, in a nice little cheap container (I forget in which shop — probably Waitrose or Morrison's) and the brand I chose was Bart's, simply because I have had consistently good results when using their products in the past.  So I looked up Bart's ground cinnamon on the web, and this is what I found.  And what does it contain ?  Ground Cinnamon (Cinnamonum verum).  OK, so maybe I struck lucky; maybe the majority of other brands are cassia bark and not true Ceylonese cinnamon, but at least some "nice little cheap containers of ground spices" contain the real thing.  Nonetheless, it clearly pays to read the fine print on the label !

** Phil.
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Cooking Methods / Re: what i learned from my cooking lesson
« Last post by bhamcurry on August 17, 2019, 01:35 PM »
just a note here from a cooking nerd: cassia is what most people think of as "cinnamon". True cinnamon is not found in nice little cheap containers of ground spices in your local grocery store.

Tej patta is the leaf of the cassia plant. It's called "bay leaf" but it's a completely different plant - European bay leaf is a laurel leaf, and has only 1 large vein running down the middle. Tej, cinnamon cassia leaf, Asian bay leaf, or sweet leaf has 3 veins on the underside.
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