Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: hotbot on October 17, 2006, 08:23 PM
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Hi just finished cooking Marc J,s chicken pathia as cooked by his local Bir.
Very authentic.Nice rich sauce,(must be the tom purree).
I used Darthphalls curybase.
Well done for the research marc,
One great curry. ;)
HotBot
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That looks great. Well done !!
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Looks dam good, did you do the rice too ?
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:D Hi darth
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Yes i cooked the rice using Petes Pilau rice recipe.
It Tastes Superb and i believe is just as good if frozen. ;D
Thanks for your comments.
HotBot
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Yep I agree with Darth it looks very tasty and the rice looks spot on Not to much food colouring please keep the photo's coming it's great to see other members dishes well done Curry On Hotbot :D
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Very tasty looking dish.....omit the food colouring - it adds naught !...healthy food is far more important than the aesthetic presentation . People are very quick to support the anti -smoking campaign but not the other carcinogenic precursors....please , please do your homework and prosper and live large .
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I go wth that CC, I would add 'and long' after 'large' ;D Cancer is a frightful thing to deal with, and we are talking serious risks with colourings, Take CC's advice everyone and cut them out!
CP
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.....omit the food colouring - it adds naught !...
I couldn't disagree more, you must have heard the phrase "you eat with your eyes". I don't use any of the dodgy food colourings myelf, but tandoori chicken just isn't tandoori chicken if it's not red. And you try passing off a CTM that's anything other than flourescent red in a restaurant in the UK and see what reaction you'd get, it wouldn't be pleasant.
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YF everyone has their own choice as long as it is an informed choice, and I would be the first to defend that right 8) I do think that information and education on these matters is important though. There are newbies here starting out on their adventure and I would not wish to be a party to telling them they should use colourings or any other hazardous stuff without informing them of the risks. If you have read the article I linked on hints and tips you would see the amount of concern there is within the business community and the health authorities about the number of restaurants/takeaways that are flouting the guidelines on additives. They are closing some down because of it! This also applies to spice providers; look what happened to TRS (Sudan Red issue).
If someone wants to eat or make brilliant red CTM (in my opinion crap) and they are well aware that they seriously risk getting bowl or other forms of gut cancer then so be it.
I am not having a go, but perhaps because I am close to the Health & Hygiene issues and have a sort of relationship with Health issues I do get concerned and I don't mind if people think I am being anal. At least I have done my bit. There are others in the health and Hygiene sectors who contribute to this Forum, and I am sure they can put their case forward better than I. If we are going to have a fully rounded Forum for information sharing then these issue should be discussed and debated as you quite rightly are doing, and I hope other will join in rather than lurk.
As for your comments on Tandoori Chicken and CTM; we produce both in our business and they are rated very very highly, probably the best on the Island and neither have any banned or controlled colourings. We don't knowingly use any ersatz additives or colourings just the natural ones. However the Readydy made powdered spicesand pastes are still at risk, e.g. Sudan Red, so you may well be using banned substances without knowing it. Please follow this link
http://www.laboratorytalk.com/news/rea/rea128.html (http://www.laboratorytalk.com/news/rea/rea128.html)
which is one of many relating to this subject matter.
Trust in your trip and smell the coffee
CP
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I have to agree with Yellow Fingers on this, I get sick and tired of the PC brigade telling everyone what we can and can't do as if people need protecting from their own stupidity. Every week there's yet another food scare or food we can't eat becuase there is a link to cancer. I don't really see the problem as long as you don't shovel down toxic coloured curry every nigth of the week and eat a balanced diet etc..
It's a little bit of food colouring on some rice I don't think it's going to do anyone any harm ::)
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...If you have read the article I linked on hints and tips you would see the amount of concern there is within the business community and the health authorities about the number of restaurants/takeaways that are flouting the guidelines on additives...
Whoaaaa there horsey! Don't try to teach your grandmother to suck eggs :)
Here's a quote from my post in March 2005
"Pete if you are worried about cancer don't eat anything in a curry house that is red in colour. The colourings used are ponceau, tartrazine and sunset yellow. They are all carcinogens and tartrazine in particular has been known to kill asthmatics. There was a report that said some places exceeded the recommended use by ten or more times!"
and here's the link to that page: http://www.curry-recipes.co.uk/curry/index.php?topic=170.msg915
It's one of those topics that has been done to death - pun intended.
YF
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The colourings used in the rice i made were liquid food colouring used for icing and baking would this make any difference?????????? :-[
Or are these detrimental to your health.???? If so why are these sold when then are used to decorate cakes and biscuits sweets etc that KIDS love and are bound to eat....?
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HB these are mostly safe natural products and those that are risky contain warnings to that effect. This is my final response on this issue also. My debate is about excessive use of potentially dangerous products, and the Indusytrt and Government arguments are ithe food industry can't self-regulate then substances will be banned.
CP
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Hi hotbot
If you have kids the one you really want to stay away from is Tartrazine which manufacturers try to hide by using its E-number, 102. This is known to cause hyperactivity in children, amongst tens of other worrying effects on both children an adults. It is a red food colouring and when mixed with other colours can be used as a yellow (custard) or green colour (tinned peas).
If you are squeamish you may want to steer clear of cochineal which is made from the crushed shell of the female cochineal beetle. I've seen a bottle of red food colouring in Tesco that was labelled "artificial cochineal", can you guess what the colouring was? Yes good old E102, tartrazine. Devious buggers these manufacturers aren't they?
You ask if they are detrimental to your health and if so why do they allow it? Well, artifiial colours are cheap to make and cheap means more profit. Things are changing though. If you've seen the latest smarties advert, they make a big hoohaa out of the fact that they no longer contain artificial colouring.
Contrary to what CP says there are literally hundreds of non-natural food colourings still in use which are known to have detrimental effects on your health.
If it's not something you do already you should start reading the contents label on your foodstuffs. It'll scare the pants off you - or at least it should.
YF
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I find there are some good alternatives to coloring your dishes, Turmeric & a little Tomato Puree work well, I'm definitely not PC but do tend to lean to substituting chemical color with more natural colors & on top of that it is a challenge to be able to do so & lets face it everyone, we here at cr0 are up for a challenge, :D it may be a good idea to have that in hints & tips (Natural Alternatives to chemical colors & a not so natural Colorings used sections).
One point on the PC side of things, following the normal path (horrible word) & using colors is far more PC than finding Healthy Alternatives to what Normal (AAAAAHH) people do! IMHO.
But thats my opinion & I'm only barely Human, thank Satan & all his Hellish instruments of PaIN ;D
Down with being a Sheep ;D
A Pirates life for me yo ho yo ho ;D