Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on October 07, 2020, 11:40 AM
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I have today boned out 3 chickens and defrosted 1.0 kg of Lamb shank meat.
Whilst I am currently defrosting 900gm of steak and kidney, brought about by the need to cook something to wash down with a 2005 Chateau Musar which I opened for a wine tasting and now need to finish up before it is too late
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Forty effin
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Unfortunately, out here Phil we don't get Atlantic Cod, which is a shame because it looks great. We do have other delicious fish and the recommended substitute is one called Blue-eye Trevalla (blue eye cod) which is a deep water species. Just as unfortunate though is the difficulty we have obtaining our own best resources, not to mention the cost, so even if you can find it you might expect to pay Aus $60 / kg. I'm always happy to settle for beer battered Flathead. We have Chateau de Cardboard box for about $5 / litre though.
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Forty effin
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Thanks Phil, I
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I'll try to make a point of going back to Trehellas House to see if they still have Musar Jeune on the list, Rob. If they do, I will try a bottle and report back vintage and tasting notes.
** Phil.
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Don't forget the beanz mum cause beanz meanz Heinz!!! This was the jingle for Heinz Baked Beans. Heinz is also my daughter's favorite Spaghetti.
I doubt we'll have that product out here.
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Don't forget the beanz mum cause beanz meanz Heinz!!!
A million housewives every day, pick up a tin of beans and say, beans, means, Heinz!
Ah the old days eh.
I think this particular sauce would go well on a hot dog though. And don't forget Heinz ketchup, that's got to rate as the best tomato ketchup ever.
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And probably the best Cream of Tomato soup.
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And of course....
(https://www.curry-recipes.co.uk/imagehost/pics/357ac3dbac16ab793337eac15d1fd4d6.jpg) (https://www.curry-recipes.co.uk/imagehost/#357ac3dbac16ab793337eac15d1fd4d6.jpg)
I think Phil is reverting back to childhood - which they say happens often during dotage .
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Basil's having none of it!
https://www.youtube.com/watch?v=KIiOmq-UcDk (https://www.youtube.com/watch?v=KIiOmq-UcDk)
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Ugh, salad cream....ketchup....mayo
I can
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Fresh buttered white bread, hot deep fried and salted potato chips and a big dose of Heinz Tomato Sauce. The classic Chip Sanger. Comfort food in all its glory. Not your cup of tea then robbo? :smiling eyes:
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Fresh buttered white bread, hot deep fried and salted potato chips
Ah the delightful crisp butty. Salt and vinegar crisps is my preference. And definitely white, buttered bread.
The thread is now utterly off topic!
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Still off topic, but oh yes, crisp sarnies. Living in the US now, I really struggle to get Lurpak butter. Oh you guys in UK are so lucky....
Robbo
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I can get it here. Is it good? We've always been able to buy good butter. Off topic I know.
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Tomato sauce mixed with mayonnaise, Robbo :) poor man's 1000 island!
Yes, poor old Phil is going to have a job of work in front of him when he wakes up :)
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I'm waiting for the noise to die down ...
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So any chance of a Bhuna.pdf?
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So any chance of a Bhuna.pdf?
Buy the book! If anyone posts the recipe here, I will report it to the publisher with an allegation of copyright infringement. They may or may not be interested but that's the chance anyone responsible will take. Livo - you should know better than to incite anyone to commit an offence.
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Up to 25% of any publication is allowed to be copied and distributed for educational purposes. If this forum is not about education then what exactly is it? I'm pretty sure I've posted copy of a single page before today.
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There's a copy "out there" on the web, Livo, but to avoid offending George's sensibilities I have sent the link via PM.
** Phil.
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The place to go for answers (appertaining to the UK, which I assume is where our servers are) is the Copyright Licensing Agency (https://www.cla.co.uk/blog/higher-education/copyright-recipes), who make some interesting points/suggestions wrt recipes.
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The place to go for answers (appertaining to the UK, which I assume is where our servers are) ...
Much to my surprise, that does indeed appear to be the case
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Phil - I hope you are pleased with yourself. I contacted the publisher and he said it's particularly selfish given that the author, Ali, agreed to donate all royalties of the book to a Glasgow hospice.
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There is a free file share site where the book, in its entirety, has been downloaded 7278 times (link not provided but easy to find). Call the publisher again for me George and ask them how much of my AUS $29.64 will reach the Hospice, were I to purchase the book here in Australia, and I'll donate the full cost directly.
Reduced from AUS $42.75 shipped free from USA on Fishpond.com.au.
https://www.fishpond.com.au/Books/Shish-Mahal-Cook-Book-Ali-Aslam-Floydd-Kennedy-Volume-editor/9780907526087?utm_source=googleps&utm_medium=ps&utm_campaign=AU&gclid=CjwKCAiA17P9BRB2EiwAMvwNyLSFUCNByCio5lbCtCwjTtVzP2o7226Olu_r6f_xwSz25ZOzPvQjdxoCEcYQAvD_BwE (https://www.fishpond.com.au/Books/Shish-Mahal-Cook-Book-Ali-Aslam-Floydd-Kennedy-Volume-editor/9780907526087?utm_source=googleps&utm_medium=ps&utm_campaign=AU&gclid=CjwKCAiA17P9BRB2EiwAMvwNyLSFUCNByCio5lbCtCwjTtVzP2o7226Olu_r6f_xwSz25ZOzPvQjdxoCEcYQAvD_BwE)
I can also purchase a used copy from World of Books for $26.49, in which case the royalty will already have been paid.
https://www.worldofbooks.com/en-au/books/ali-aslam/shish-mahal-cook-book/9780907526087?gclid=CjwKCAiA17P9BRB2EiwAMvwNyBndw7Fjpj2ELSBpdnYi6fmVPmV9wqw6Q05Uv4fRABSw021rpbNTnRoCfZAQAvD_BwE#GOR001677039 (https://www.worldofbooks.com/en-au/books/ali-aslam/shish-mahal-cook-book/9780907526087?gclid=CjwKCAiA17P9BRB2EiwAMvwNyBndw7Fjpj2ELSBpdnYi6fmVPmV9wqw6Q05Uv4fRABSw021rpbNTnRoCfZAQAvD_BwE#GOR001677039)
Perhaps a copy of the recipe index might inspire me to purchase the publication, or download it and donate. How do you rate the other recipes?
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I contacted the publisher and he said it's particularly selfish given that the author, Ali, agreed to donate all royalties of the book to a Glasgow hospice.
I think that that is very generous of Ali Aslam. But I cannot see how my reporting what the CLA would allow me to do is in any way selfish. If I were to "e-mail a scanned extract" to a fellow forum member, then if that forum member found the recipe to his/her taste, he or she would surely be encouraged to buy a copy of the book, and thereby benefit the hospice. And if he or she does not find the recipe to his/her taste, then nothing has been lost, since it is highly unlikely that he or she would have bought the book "on spec" in the first place.
[This and related comments will shortly be relocated to "Off-topic replies"].
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Oh dear. So sad to see how far this once great forum has sunk :cry:
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As could well have been expected the Fileshare site link was a dud and the volume is not available for download. After requiring CC details for "verification" on a 5 day free trial the publication is not available.
Having now seen the index page I will probably go ahead and purchase the book, and I will gladly pay the slightly higher price for a new copy, so you can relax George.
Fortunately, I bought 2 boned out lamb legs yesterday so I can try the Lamb Bhoona tonight without having access to the Aldi product.
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But I cannot see how my reporting what the CLA would allow me to do is in any way selfish.
Many people will see your technical 'excuse' as bad form; almost immoral. It seems there's no stopping you. And now it seems you want to shunt off any post which shows you in a bad light to a folder where it's less likely to be read. I urge you to think again.
I agree with Garp - the forum has sunk to a new low.
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Perhaps a copy of the recipe index might inspire me to purchase the publication
Indeed!
(https://i.ibb.co/z8RWBBk/hh.png) (https://ibb.co/5Y8XSS7)
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The girl in the back (yeah, the one not working like a navvy) was bloody loud and irritating. I'm surprised he hasn't brained her with a wok, daughter or no daughter :clown2:
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Not like me to disparage a woman, but she does seem to be a serious waste of space ...
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I think she is the one who is relaying any questions from viewers to Khoan. That is her task here.
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You may well be right, Garp
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I think she is the one who is relaying any questions from viewers to Khoan. That is her task here.
I'm sure that's the aim but it clearly doesn't work and, as others have said, is incredibly irritating. They need to adjust how it's done.
That's the difference between a working kitchen and the over-long, stretched-out videos of R Sayce, where he occasionally checks the messages himself.
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I think she is the one who is relaying any questions from viewers to Khoan. That is her task here.
I'm sure that's the aim but it clearly doesn't work and, as others have said, is incredibly irritating. They need to adjust how it's done.
That's the difference between a working kitchen and the over-long, stretched-out videos of R Sayce, where he occasionally checks the messages himself.
I have no idea what, if any, point you are trying to make, George. Vong has a large amount of videos online. Maybe he is just doing this as an insight into life in the kitchen - I don't know. But if you are cooking live, you can't be reading questions; hence his daughter's role.
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I have no idea what, if any, point you are trying to make, George. Vong has a large amount of videos online. Maybe he is just doing this as an insight into life in the kitchen - I don't know. But if you are cooking live, you can't be reading questions; hence his daughter's role.
I thought I was agreeing with you and everyone else. I agree with you about the young woman's role. I disagree that if you are cooking live, you can't be reading questions. Haven't you watched any of Richard Sayce's live cooking sessions?
I agree with others that the approach doesn't work, with the young woman waving her arms around in the background; it's irritating.
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I disagree that if you are cooking live, you can't be reading questions. Haven't you watched any of Richard Sayce's live cooking sessions?
The big difference mate, is that Misty Ricardo is doing a live cooking session for people to follow - Vong is running a business and allowing it to be filmed.
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with the young woman waving her arms around in the background
Either way, I think it's safe to say we're probably all grateful that she's not groundstaff at Heathrow :omg: :wink:
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I disagree that if you are cooking live, you can't be reading questions. Haven't you watched any of Richard Sayce's live cooking sessions?
The big difference mate, is that Misty Ricardo is doing a live cooking session for people to follow - Vong is running a business and allowing it to be filmed.
Did you miss the almost identical point which I already made, earlier in the thread?
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I've given up trying to decipher what point you are trying to make, my friend, as you seem to be arguing with yourself a lot of the time.
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I only watched a little bit just to see what the noise about the background girl was. She was just performing her designated task with great enthusiasm IMO. Some of the comments are a bit harsh. How good is the second chef's lovely black ponytail flicking all around the place? Clearly well rooted hair otherwise a net would be required.
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Fair enough, I probably mis-judged her. I tend to watch most videos with the sound on mute (cf. my earlier comment (https://www.curry-recipes.co.uk/curry/index.php?topic=8643.msg138463;topicseen#msg138463) on Alex Wilkie's Cantonese sauce video, which explains why) but on turning on the loudspeakers I now see that she is actually performing a useful task.
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I started this thread because I thought it might be of interest to people who wished to view the inner workings of a takeaway. Instead, all there has been are comments about Vong's daughter (mostly from
Jimmy and Rolf Phil and George).
In light of the fact that no serious, on-topic, discussion has followed, please feel free to remove the topic.
Also feel free to realise why a lot of us good members can't be bothered posting things which might be of interest, only to have them derailed by the usuals.
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Also feel free to realise why a lot of us good members ...
Are you the author of The Joy of Hubris, Garp ? If not, I think you should start work on it at once
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:sleep:
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What worries me, Phil, is that you were more focused on the young girl than the actual purpose of the stream.
Did you know Jimmy Saville?
This is disgusting!!!
Banned for 1 week
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Hopefully that will be enough.
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Hardcore.
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I think she is the one who is relaying any questions from viewers to Khoan. That is her task here.
I'm sure that's the aim but it clearly doesn't work and, as others have said, is incredibly irritating. They need to adjust how it's done.
That's the difference between a working kitchen and the over-long, stretched-out videos of R Sayce, where he occasionally checks the messages himself.
Sometimes, when I'm sitting quietly in the dark enjoying the peace and quiet I try to imagine a world where you actually contributed something worthwhile instead of just criticizing everyone who actually does. It must be so hard for you. All those incredibly irritating people out there. Teaching. Helping. Giving. Such a burden to bear. However do you survive?
Then something breaks the magic and I realize - I really don't care. And the rest of the world doesn't either...
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Romain - your post is absurd and somewhat troubling.
It's absurd because not everyone who loads youtube videos and publishes recipes is going to be successful and please everyone. Far from it. I praise plenty of things, including Aldi's bhuna sauce, Sayed's video channel and much, much more. But you are blinkered and only comment on negative comments I make, including my opinion about your poor recipe for chicken dhansak.
It's troubling because you claim to be thinking about me as you sit quietly in the dark. I don't really believe that, but it's still of concern to read such a strange comment.
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I actually thought it's a very good post George. Imagine it not intentionally directed at you.. There is a lot of merit in this from Romain. Well done.
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I am currently reading the second in a small series of books by Lewis Thomas (https://en.wikipedia.org/wiki/Lewis_Thomas), an American physician, poet, etymologist, essayist, administrator, educator, policy advisor, and researcher; the book is entitled The Medusa and the Snail, his first book being The Lives of a Cell. In it, he writes about committees, but he could equally well have been writing about fora such as CR0. He writes :
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Romain - your post is absurd and somewhat troubling.
It's absurd because not everyone who loads youtube videos and publishes recipes is going to be successful and please everyone. Far from it. I praise plenty of things, including Aldi's bhuna sauce, Sayed's video channel and much, much more. But you are blinkered and only comment on negative comments I make, including my opinion about your poor recipe for chicken dhansak.
It's troubling because you claim to be thinking about me as you sit quietly in the dark. I don't really believe that, but it's still of concern to read such a strange comment.
Think of it as a nice way of saying what was on my mind. Don't flatter yourself. I don't spend any time thinking about you.
I did see you talking about store bought sauce. Didn't read it too closely I must admit. I don't spend any time thinking about store bought sauces either...
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I actually thought it's a very good post George. Imagine it not intentionally directed at you.. There is a lot of merit in this from Romain. Well done.
Please explain because I simply can't see that he's not referring to me personally. First, he quotes my post. Next, he's critical about me, unless I am very mistaken.
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I don't see the post as absurd at all. It is an insightful thought well worth consideration. While it may be directed to you George, I have taken it in as well.
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I don't see the post as absurd at all. It is an insightful thought well worth consideration. While it may be directed to you George, I have taken it in as well.
I was going to help you improve the flavour of the lamb bhuna recipe, after I found notes of something significant I did to the recipe, which may explain why mine came out so well. But I won't bother now, after your comments on this thread. The only reason that Romain has lanched a campaign of hatred against me is that I dared to say his recipe for chicken dhansak is awful - not in the same league as 95% of BIRs. Personal attacks like Romain's are almost certainly against the rules of this forum but, of course, nothing is done about it.
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I don't see the post as absurd at all. It is an insightful thought well worth consideration. While it may be directed to you George, I have taken it in as well.
I was going to help you improve the flavour of the lamb bhuna recipe, after I found notes of something significant I did to the recipe, which may explain why mine came out so well. But I won't bother now, after your comments on this thread. The only reason that Romain has lanched a campaign of hatred against me is that I dared to say his recipe for chicken dhansak is awful - not in the same league as 95% of BIRs. Personal attacks like Romain's are almost certainly against the rules of this forum but, of course, nothing is done about it.
George, while your comments around my recipes may have brought you to my attention initially, they certainly aren't the reason for my observations here.
Let's recap quickly. In 5 posts you have 1) found someone's role in a video on youtube incredibly irritating, repeating yourself on the matter, disparaged Richard's videos twice, attacked my incredibly poor dhansak without ever once explaining why, and once again claimed mastery of a recipe but refuse to share (I think we all know what that's about).
As Livo has suggested, perhaps a little introspection with the goal of self-awareness is in order?
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Let's recap quickly. In 5 posts you have 1) found someone's role in a video on youtube incredibly irritating, repeating yourself on the matter, disparaged Richard's videos twice, attacked my incredibly poor dhansak without ever once explaining why, and once again claimed mastery of a recipe but refuse to share (I think we all know what that's about).
Here are my responses:
1. Yes, I found someone's role in a video on youtube incredibly irritating. I wasn't the only one or even the first to comment on it, so why are you picking on me? Moreover, let's pretend that live cooking stream was being overseen by you, like as a film director. Would you have thought the set-up worked? I doubt it, given the high presentation quality apparent on your web site.
2. Richard's youtube channel. Good luck to him if he's found a way of making some money. I simply find the live streams too stretched out - that's all. It doesn't take almost an hour to cook a BIR type curry.
3. Your dhansak. I'm sorry I found it lacked the typical flavour of most BIR dhansaks. I tried your recipe because I was interested in the use of tamarind, rather than lemon, for example. I thought the tamarind might be part of the flavour you get from BIR dhansaks. But it wasn't. My conclusion is that most BIRs use lemon or lime and either of those taste better than tamarind.
4. Refusing to share the recipe I used for a lamb bhoona. I did share it by giving the name of the book. Then, within the last 24 hours I found a note on a change I'd made to the recipe. I was going to share the change with Livo. What do you think that's all about, as you put it?
I still hope to try your recipe for saag aloo. Please confirm that's up there with your most credible recipes. Perhaps several of us could try that recipe and report back to the forum within the 'group tests' section. Phil and I tasted a very good saag aloo in August at an Indian restaurant in Newquay. If your recipe comes out as good as that, or anywhere near, then it would completely transform my opinion of your ability to publish worthwhile recipes.
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George, I think you completely misunderstand. I don't care if you like my recipes or not. I don't care to hear your rationalizations. I am indifferent to your opinions. You are literally nothing to me.
My observation is simply that this would be a better place if you could learn to contribute in a way that brings value. I am fairly certain I am not alone.
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Personal attacks like Romain's are almost certainly against the rules of this forum but, of course, nothing is done about it.
Personal attacks such as those made Romain are indeed aganst the rules of the forum, but I try to moderate with a light hand. I have several times considered moderating Romain's use of the word "babbling", and am still undecided as to whether or not my intervention would be justified. If things get further out of hand, then those participating will receive a formal warning
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You are literally nothing to me
Oooh Vienna... :smile2:
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Personal attacks like Romain's are almost certainly against the rules of this forum but, of course, nothing is done about it.
Personal attacks such as those made Romain are indeed aganst the rules of the forum, but I try to moderate with a light hand. I have several times considered moderating Romain's use of the word "babbling", and am still undecided as to whether or not my intervention would be justified. If things get further out of hand, then those participating will receive a formal warning
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if we can keep this discussion on track, I will move it to Suggestions for improving this site (https://www.curry-recipes.co.uk/curry/index.php?board=37.0), which is where it deserves to be.
That's good but why not go to Group Tests rather than Suggestions? My idea is for several people to try the same recipe, whereas I think before it was different people trying different recipes.
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Thank you Romain, thank you George. I will amend "babbling" to "writing" or "talking" (final decision once I have re-read the post). As to why "suggestions for improving this site", because that is exactly what it is. At the moment. If it becomes a group test, as I sincerely hope, then that part will of course be under "Group tests".
** Phil.
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Commenting on a recipe suggestion from an individual is easily taken as praise if it is positive and glowing and it can also be taken as a direct personal insult if the critique is less than favorable. Neither of these is necessarily the correct interpretation. Comments about recipes are purely subjective to an individuals taste preferences.
George, I never held you personally responsible for the fact that I didn't rate Ghaana's Korma. It simply showed me that I do not like BIR Korma whereas a Korma is one of my favorite dishes. Ghaana's Korma is not your recipe and I didn't understand your reaction to my comments about it. They were not personally directed towards either you or Ghaana. I just didn't like it and I now have an understanding about why other members regularly posted about Korma in general being awful stuff. I was a little confused and I just thought they were Chilli-heads who didn't accept any mild curry as being a curry at all. If this is what I was given to judge a Korma I would have the same opinion. I now understand as I love Korma but I don't like that Korma.
George, I thought Romain's earlier comment was insightful in as much as it caused me to stop and re-think my own posting style and the way it is affected by personal moods at different times and with different external factors. It was how I read the post and what it said to me. I just didn't see the post as absurd is all I was saying and in posting that, I did not intend to chip at you in any way. It made perfect sense to me and I could readily apply it to myself. Nothing more or less than that and I explained that when you asked me to.
As to the recently re-discovered notes you made regarding the Bhoona, if you decide not to post these important changes, that's your choice. Saying you have them and telling us that you are withholding is an unusual thing to do. Better to have said nothing at all don't you think? I'm capable of improving the dish to my own liking with the results of the first attempt guiding me. It is up to you if you wish to share these important points with the entire forum traffic today and into the future. I'd be appreciative of the notes you made and it may explain some things. It may help me and others create a likable dish.
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Livo - I forgot to thank you for reminding me of traditional kormas when you originally said you didn't like Ghanna's BIR style korma. I found 3 or 4 recipes somewhere and they were all excellent, albeit quite different between each other, and nothing like a BIR korma.
The main changes I made to the lamb bhoona recipe was to add a fair amount of full cream yoghurt and not add any garam masala. This was because an earlier recipe I'd tried 10 years ago for a lamb curry used yoghurt and I thought it was worth trying. The yoghurt may have 'toned down' and smoothed out the spices, for all I know, because, as I said, my end result was really good, at least for my taste.
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Oooh Vienna... :smile2:
Oh bravo. Showing your age there mate. I have that single.
Robbo
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But it will have to be chicken
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Sadly not, Robbo
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Sadly not, Robbo
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The name [pulled pork] may have appeared or been popularized in late 1970s but the concept of southern BBQ pork pre-dates the US civil war.
But does "Southern BBQ pork" also imply "pulled" ? I have nothing against barbecued pork (a real hog roast is excellent), it is just that the pulling seems to detract from the dish ...
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Well, sounds like someone butchered a pig and no one wants bacon.
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The name [pulled pork] may have appeared or been popularized in late 1970s but the concept of southern BBQ pork pre-dates the US civil war.
But does "Southern BBQ pork" also imply "pulled" ? I have nothing against barbecued pork (a real hog roast is excellent), it is just that the pulling seems to detract from the dish ...
I don't know if they shredded or chopped it (or likely some combination of both as they served) it but it has its roots in barbacoa which, in Mexico at least, is shredded.
I've done a couple whole hogs and a few suckling pigs and I'm fairly certain it's not possible to entirely carve it into nice slices.
https://www.smithsonianmag.com/arts-culture/the-evolution-of-american-barbecue-13770775/
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Say what? :omg: :omg: :omg: Next you'll be telling us there's trans-fats in doughnuts and cookies, or sugar in soda and there is magic addictive fat / salt / sugar ratio that engages the human brain's subconscious natural primordial instincts to eat more and gain weight.
You only live once. Eat fatty bacon, fry your eggs in butter, drink your bourbon with real Coke.
I love coconut oil smeared over a lithe, tanned (potential melanoma*) body (or at least I used to many years ago but I don't go to the beach any more). :Clown: I loathe it as a cooking product and the jury is out as to it's health benefits or deficits. When my daughter cooks with it, the house is immediately full of fumes that make it impossible for me to breath. :patient: I have to go outside until the air has cleared. That can't be good. :dislike:
* I am a melanoma survivor of 30 years after stage 3 / 4 radical lymphadenectomy. (Anaplastic Metastatic Malignant Melanoma in the lymph nodes at age 30 but still upright.)
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I have noticed in many videos of takeaway kitchens a pot of vegetable ghee and/or butter ghee. I can understand the use of butter ghee for extra flavour in some dishes and for basting tandoor meats and breads but the use of veg ghee still baffles me. The nearest consistent reason I can find for its use is that it has a very high smoke point so they can really whack the burner to max when in a hurry with no chance of ruining the oil by overheating it. It's certainly not a budgetary choice as both are much more expensive than a catering can of veg oil.
And, of course, both are significantly bad for the health if eaten regularly.
I've long suspected that the contents of the cans are not as originally supplied. Perhaps the used cans are just a convenient method of having vegetable oil available near the burners.
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You only live once. Eat fatty bacon, fry your eggs in butter ...
Dripping, Sir
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Strangely enough, I did save and then use some dripping left over from cooking a lamb keema a few weeks ago :D
I'd bought the minced lamb from a different source to my usual one and the mince was quite a bit fattier than I was expecting. I' skimmed off an alarming amount of fat from the cooked dish and, because I never throw anything away, popped it into the fridge in a small container. Fast forward a week when I rediscovered it as I was scrabbling around trying to see what I could make for lunch in the 20 mins I had to prep and eat it on a busy work day. The drippings were added to leftover rice, nuked for 5 mins and called Lunch. It tasted glorious!
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I once had a relationship with a young women training and starting work as a home economics teacher. Her mother was one as well and they came from the country, as in, not the city. Think Country Woman's Association, pumpkin scones, cream and jam sponge cakes, laminations etc. Back then frying real bacon for weekend breakfast inevitably left a goodly amount of rendered fat in the pan. This was always diligently recovered, strained and stored in the fridge for use in other dishes requiring fat and flavour through the week. It took a fair time to break the habit even long after we'd parted ways.
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3 TBSP oil + 1 tsp ish of ghee is my starter. All this talk of oils and lard and dripping is making me pine for Lurpak. Can?t get it here in the Carolinas. I pay $5 for a pack of ?European style? butter and, not too dissimilar to my own BIR efforts, it?s OK but just not quite. You Brits still in Blighty don?t know how lucky you are.
Robbo
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You've mentioned Lurpak before, Robbo, but I am unclear what is so special about it. I know the name, I have eaten it in the past, but these days I normally just buy Farmfoods salted pure Irish butter at 99p/227gm, or I want a special treat, Cornish or Normandy (at a considerably higher price). For spreadable I go for Loseley naturally softer butter (if I can get to Waitrose), Kerrygold softer butter (if I can't) and am perfectly happy to fall back on Anchor spreadable if neither of the first two are available
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I wonder too Phil. I think it?s a case of it tasting like childhood. Warm stotties, or thick white sliced, thick with Lurpak is something dear to my heart. Can?t be having that spreadable stuff though.
Robbo
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Well, childhood memories are certainly a taste stimulus, but I was very disappointed when I tried some chocolate spread again after a gap of some 65 years
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You've mentioned Lurpak before, Robbo, but I am unclear what is so special about it.
Ditto. I recall this being a hot topic many years ago because a few BIRs had been shown to use it as the butter of choice. I tried it and wondered what the fuss was about. It's a fine butter but no finer than many other cheaper butters.
but these days I normally just buy Farmfoods salted pure Irish butter
Ditto again! My butter of preference is in fact Kerrygold but this cheapo version is decent enough.
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...after a gap of some 65 years
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We keep our butter in an old fashioned ?bell? on the kitchen bench so never an issue with it being too hard for a sarnie. I?d never seen one before, you push butter in this bell and then invert it in a little cup thing and it keeps it at the right temperature. Old school farmhouse thing according to the missis. We never keep butter in the fridge.
Here?s a thing: only last week, at the (slightly) ripe old age of 53, did I try pumpernickel bread for the first time, and what a delight that was. So good.
Mr. Naga pickle arrived ($20) so now to try a Syed dish with that new ingredient.
Robbo
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Fascinating. I was unaware of the existence of butter bells, and am now debating whether or not to invest in one. The problem is, I like both firm and spreadable butter
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Here it is in all its simple glory.
(https://www.curry-recipes.co.uk/imagehost/pics/e7ef050e26167176a5f8a06c48dc314e.jpeg) (https://www.curry-recipes.co.uk/imagehost/#e7ef050e26167176a5f8a06c48dc314e.jpeg)
Just smoosh the butter into the little bell thing and it sits in the cup.
And inverted in the cup thing. Butter defies gravity it seems.
(https://www.curry-recipes.co.uk/imagehost/pics/1a925dad34029078266fe9e0995cd8e2.jpeg) (https://www.curry-recipes.co.uk/imagehost/#1a925dad34029078266fe9e0995cd8e2.jpeg)
Robbo
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I looked them up. It seems the butter makes contact with water in the base, to keep air out. And the water needs to be changed every 3 days. Is that what you do?
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It must be a Northern hemisphere device. Room temperature at my place is well above spreadable butter. I can make my own ghee on the bench.
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It must be a Northern hemisphere device [...]
More latitude than hemisphere, I would suspect, Livo ...
** Phil.
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Hey George
I didn?t know about the water, but that would make sense. I?ll have to ask the missis why we don?t use water in ours. It?s just a different kind of butter dish to me.
Robbo
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Robbo - thank you so much for bringing this product to my/our attention. I wasn't previously aware of such a device. I have now ordered one on amazon for
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It must be a Northern hemisphere device. Room temperature at my place is well above spreadable butter. I can make my own ghee on the bench.
But isn
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I'm not sure. The water is dual purpose. Primarily a seal against atmosphere but, I suspect it would also be of some benefit with temperature. The whole thing being ceramic will help as well but I'm just not sure how it will work at room temps in the mid to high 30s.
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My butter holder arrived. I loaded it up with butter and a little bit of water. At this time of the year, my kitchen isn't much warmer (currently 6C) than inside my fridge (2C-5C range) so it won't have much of a test until the warm weather comes back. I think it works by excluding air, to prevent micro organisms, a bit like a vacuum pack. I doubt if the water offers a jot of cooling by evaporation.
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6'c in the kitchen? I wouldn't get out of bed at under 12'c. Forget about spreadable butter. My legs wouldn't bend.
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:lol:
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A kitchen at 6C is a splendid feat of energy efficiency!
The fridge will consume no power at all, no money is being spent on gas central heating for that room, as warmth leaking through the walls from adjacent rooms would surely be sufficient, and the room is essentially self-heating during the time you
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You might be better off just having the sensor in the kitchen and the thermostat body outside, as the components will be producing heat which might warm the kitchen creating a larger gap in temp between the inside of the fridge and the kitchen.
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A kitchen at 6C is a splendid feat of energy efficiency! The fridge will consume no power at all, no money is being spent on gas central heating for that room,
It extends further than the kitchen, actually. I discovered about 10 years ago how I could save around
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Not for me, George. I'm neither a stoic nor a Spartan, so I have had the central heating running for about 16 hours a day for the past two days. Prior to that (it turned bitterly cold here a couple of days ago), I would turn it on manually in two-hour bursts as needed. When the cat comes in at 13:00 instead of 02:30, I know that it is cold outside !
** Phil.
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I have had the central heating running for about 16 hours a day for the past two days.
Think of all the carbon being produced and the sheer inefficiency of your approach. I keep myself snug and warm (probably as warm as you are), rather than wasteful heating on all the air, furniture, walls and everything else around me.
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It is possible, George, that you do not live in a 300-year-old cottage with 3' thick granite walls. If you did, you would know that if one does not heat the building from the inside, water literally trickles down the insides of the outer walls. I prefer to generate a little carbon and keep the house (and myself) warm and dry.
** Phil.
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A kitchen at 6C is a splendid feat of energy efficiency! The fridge will consume no power at all, no money is being spent on gas central heating for that room,
It extends further than the kitchen, actually. I discovered about 10 years ago how I could save around
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We
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I was keen to reply to Jon and anyone else who wants to discuss room heating, But due to the posts being transferred to this back water or naughty step type place, I'm out for the time being.
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"Off-topic replies" are not "the naughty step", George
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The whole concept of 'off topic replies' is daft in my opinion. It may as well be called 'Anything which the moderator doesn't like'. As it was me who suggested that the heating related posts be separated-out, the least you could have done was to open a new thread called something like 'room heating' in Talk about anything. I could start a new thread myself and paraphrase previous comments but we've now lost the momentum, unless anyone else would like to support me in getting rid of the concept of 'off topic replies'.
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As it was me who suggested that the heating related posts be separated-out, the least you could have done was to open a new thread called something like 'room heating' in Talk about anything.
And spend the rest of my day trying to factor out the off-topic replies to Iain's thread into those pertaining to (a) oil, (b) butter, (c) ghee, (d) butter bells, (e) butter spreading, (f) room temperatures, and (g) anything else. No, sorry George, life is too short. Once a thread goes off-topic, I will migrate all off-topic replies into a single sub-thread of "Off-topic replies" with a subject line that tries to reflect the various topics encompassed. If you want to start a new thread entitled "Room heating", I will happily move those earlier replies that address that topic to your new thread.
Alternatively (or in addition), as we still have only two moderators, why don't you offer your services as moderator of the "Off-topic replies" thread ? You could then do with it as you saw fit.
** Phil.
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Alternatively (or in addition), as we still have only two moderators, why don't you offer your services as moderator of the "Off-topic replies" thread ? You could then do with it as you saw fit.
** Phil.
Hell no! We've been there with George already - isn't that how we ended up with you Phil?
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Hell no! We've been there with George already - isn't that how we ended up with you Phil?
No, when George stood down, he was replaced by Curryhell
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Alternatively (or in addition), as we still have only two moderators, why don't you offer your services as moderator of the "Off-topic replies" thread ? You could then do with it as you saw fit.
** Phil.
To clarify (for everyone), I don't have the tool to split threads, or move individual posts. All I can do is delete or modify them. So if you swear, I will modify the post (presumably), and if it becomes non-productive hot air, I will delete it (as you have seen), but I can't do anything in between. I mean, I'm currently the moderator of this thread-and there's nothing I can do with it at all, except kill/morph selected posts :angel: :cool:
SMF provide for a multi-layered forum administura. I for one welcome any new overlords!
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My mistook :like:
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(FYI, I intend to become increasingly authoritarian; when you try and get rid of me, I'll hold open-air mass-rallies outside your house and launch thousands of hopeless lawsuits against you. #MakeCurriesGreatAgain #ChickenSupremeCourt #StopTheStealSaucepans #BakeNews #Etc!)
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:lol: :owsome:
(https://www.curry-recipes.co.uk/imagehost/pics/36a6e49f729a67325c5ed0017a563157.jpg) (https://www.curry-recipes.co.uk/imagehost/#36a6e49f729a67325c5ed0017a563157.jpg)
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To clarify (for everyone), I don't have the tool to split threads, or move individual posts. All I can do is delete or modify them. So if you swear, I will modify the post (presumably), and if it becomes non-productive hot air, I will delete it (as you have seen), but I can't do anything in between. I mean, I'm currently the moderator of this thread-and there's nothing I can do with it at all, except kill/morph selected posts :angel: :cool: SMF provide for a multi-layered forum administura. I for one welcome any new overlords!
I'm sure you will do your best but, as I have said before, moderation of this forum is a thankless task.
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To clarify (for everyone), I don't have the tools to split threads, or move individual posts.
Ah, I did not realise that. In that case, since we moderators should work as a team, please let me know if there are any threads that you would like split, or individual posts that you would like moved, and I will endeavour to do the necessary. It may not work, because it is extraordinarily easy to make a mistake in the split/merge process, but I will try nonetheless.
** Phil.
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Hi, I would like to ask if the juicer and juicer consumes power. Plus, I plan to use the pressure cooker to make food. Does it cost a lot? Thanks!
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Hi, I would like to ask if the juicer and juicer consumes power. Plus, I plan to use the pressure cooker to make food. Does it cost a lot? Thanks!
No, Michael, you will be pleased to know that although the juicer, if used alone, does consume considerable power, when used as "juicer and juicer" the power consumptions cancel out, as the second operates 180o out of phase with the first. As to the pressure cooker, how much it costs depends entirely on where you buy it. I bought mine from Fortnum & Mason, so there was little change from £12000, but if you were to source a similar model from (say) Lidl or Aldi, you might be able to get one for around 99p.
Hope this helps, and welcome aboard !
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** Phil.
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Hi, I would like to ask if the juicer and juicer consumes power. Plus, I plan to use the pressure cooker to make food. Does it cost a lot? Thanks!
No, Michael, you will be pleased to know that although the juicer, if used alone, does consume considerable power, when used as "juicer and juicer" the power consumptions cancel out, as the second operates 180o out of phase with the first. As to the pressure cooker, how much it costs depends entirely on where you buy it. I bought mine from Fortnum & Mason, so there was little change from £12000, but if you were to source a similar model from (say) Lidl or Aldi, you might be able to get one for around 99p.
Hope this helps, and welcome aboard !
--
** Phil.
Lidl and Aldi are great stores to buy horse blankets too :angel:
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Well, I know that they sometimes stock piggies in blankets (usually around Christmas time) but I've never seen horses in blankets — which aisle are they in ? [Afterthought : perhaps I just thought that they were piggies in blankets — they might have been ponies in blankets, but I read what I expected to read rather than what was actually printed ...].
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Now then gentlemen. What about this thread?!
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Already reported to moderator, Sir, as soon as it appeared. Accompanying text (after redaction) "Complete and utter b@ll@cks".
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Ah! Seems a shame to lose some of your collected replies though, which are comedy gold :like:
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You could always move them to "Off-topic replies" !
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Well, they may not have any horse blankets in stock, but Lidl are doing a special offer next week on electric underwater sea scooters. You have been warned!
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Why do the words "electric" and "underwater", when read together, not fill me with 100% confidence in the safety of the user, I wonder ...