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Topics - uclown2002

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Lets Talk Curry / Lingering Curry Smell.
« on: December 14, 2013, 12:48 PM »
Apparently my small house stinks of curry although I only notice in kitchen!

Had some visitors at the door asking if I've been cooking curry, although might have been 3-4 days since!

I can't smell it but daughter complaining that her clothes smell.

Anyway to the point; any recommendations to eliminate/minimise the curry smell?

Got 3 x plug in air fresheners throughout the house but obviously not working well enough.

Lets Talk Curry / Curry Definitions (Humourous)
« on: October 29, 2013, 08:37 AM »
Apologies if this has been posted previously but couldn't find it via search.

Some funny ones  :)

Pictures of Your Curries / CBM's Chicken Tikka Garlic Naga
« on: June 23, 2013, 09:53 AM »
Had a crack at this last night.  I've not got round to making CBM's mix powder and gravy yet so used up last of CA's (new) combination.  Not got butter ghee yet.

Very nice too accompanied by CA's naan and pilau.

I'm out of tomato paste and want to use up some tins of tomatoes, so thought I'd switch them for as an experiment.

Do you think I'd need to water the blended tomatoes down, as recommended when using tomato paste/puree?

Pictures of Your Curries / Naan Bread
« on: May 26, 2013, 10:26 AM »
I've had all sorts of trouble making decent naan breads but finally I achieved it.

I used CA's (new) recipe.

Lets Talk Curry / ROF and Other Side-effects
« on: May 20, 2013, 06:08 PM »
A few weeks back I made a rather hot curry, with about 3 hpd tsps of chilli powder in.  It was particularly nice and flavoursome but not blisteringly hot.

The next day I suffered all morning with the dreaded ROF and some stomach cramps.

Is that telling me such a hot curry doesn't suit me or is it indicative of not cooking it properly?  It didn't taste bitter at all and as I said it was nice, and one of my better efforts.

I don't recall suffering to the same degree with previous efforts or after a takeaway although heartburn is a common side-effect for me; although not present after this one.

Lets Talk Curry / Chicken Tenderloins
« on: May 12, 2013, 12:30 AM »
For those that dice/chop chicken breast fillets for their curries, do you use the tenderloins as well?  If so do you leave the tendon in?

I normally try to remove the tendon, albeit not very effectively and it normally leaves a thin, stringy, unappetising piece of chicken.  Never sure whether to use or not.

Pictures of Your Curries / Chicken Jalfrezi
« on: May 05, 2013, 05:37 PM »
Recent attempt at CA's Jalfrezi which turned out very good!

Overdid the food colouring a tad.

Messed up naan by rolling too thin.

Lets Talk Curry / Using Up Patak's Curry Paste's
« on: March 22, 2013, 09:53 AM »

I used to make this before I joined the forum and I knew no better!!  To my untrained palette it was perfectly edible still expect to be so, although not as tasty as my efforts.

However, every time I open my fridge I see the hallf empty jars of Madras paste and tikka masala paste, so I'm determined to finish them off my making this dish a few more times.

If you were compelled to do likewise, what would you add to improve the dish?

I thought maybe tsp garlic/ginger, tsp mix powder and tsp of Mr Naga would enhance it.

Appreciate your thoughts.

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