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Topics - Onions

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1
Spices / Weights and measures
« on: July 17, 2022, 02:54 PM »
To / from British, American, imperial and metric weights here (archived here).

2
Balti Dishes / BIR-flavoured baltis
« on: July 06, 2022, 12:44 PM »
I couldn't find a generic thread to ask in, but, confession, baltis have always confused me a bit. Probably due to geography, London rather than Birmingham, esp growing up when they would have been new. But I always thought a balti was a particular curry, with its own spice mixes, base and cooking technique. But recently (i.e., last decade or more and probably longer, but I only noticed a few years ago!) I'v seen entire Balti sections on menus, in which 'ordinary' BIR dishes seem to be turned into baltis too. Have a look at the random menu I found online, it's just what I mean. I'm wondering really, a)what the cooknbg difference would be between them, and what difference there would be in flavour (for example, if you make a Balti dupiaza, surely either the dupiaza spices will confuse the balti spices, or the other way round, and you'll end up with a hybrid tasting of neither?).

Apologies in advance for the convoluted question. Fractured my leg in two places and the co-codomols kind of drift in and out...   :mute:


3
Lets Talk Curry / Syed's chicken tikka
« on: January 10, 2021, 05:43 PM »
Has Syed's put his tikka recipe up here? Can only find the lamb on his YT, and good though Lamb Tikka is:


It's not Chicken Tikka.

 :Clown:

4
Curry Web Links / Mr Huda's paste
« on: November 30, 2020, 01:49 PM »
Is now in stock at Spices of India; I think I've seen the brand mentioned here a few times.

I'm not affiliated with the firm (I occasionally order turmeric root), but I wonder if we could arrange a forum discount with them? I have no idea how these things work.

5
Lets Talk Curry / Passanda
« on: November 14, 2020, 12:20 PM »
In a nutshell

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Lets Talk Curry / Bone-in mutton
« on: September 04, 2020, 09:47 AM »
Looking for a good (probably trad) curry for a load of this; thoughts? Slowish stovetop job I was thinking, rather than the actual crockpot,  but I doubt that would affect the recipe. Cheers!

7
Talk About Anything Other Than Curry / On writing style ...
« on: January 23, 2020, 11:21 AM »
If you don't have the freezer space or just don't want to make a big batch of base there's a way that comes close to restaurant style. IMO it will get you 80 percent of the way there and you can make it one curry at a time.

You can check it out here.

Swap the chicken for paneer in  this recipe and you'll have a pretty good saag paneer.

Hope you find something that works for you. Ultimately, if you get into BIR you'll wind up finding a way to make a big batch of curry base. It's a rabbit hole I've fallen down certainly.

Excellent blog Romaine. Just FYI, you have permission to use more than an average of five words per sentence And there is more punctuation available than just a full-stop.  :smile2: ~~~~

8
Vegetable Curries / Garlic Chilli Beans
« on: November 01, 2019, 05:44 PM »
Know ye of such a thing? My local has just started doing it as a starter, and it contains "some of my favourite things". Yes, garlic and chilli :)

I know there's a Chinese dish involving garlic, chilli and green beans; I don't know why, but I'm assuming that this dish is with pulse beans (haricot e,g.). Thoughts?

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Lets Talk Curry / Equipment
« on: September 26, 2019, 10:15 AM »
Do we have a section on this? Mayhap I'm blind and can't see it. Burners, LPG etc in particular. But I imagine it would even include things like chefs spoons, etc., which there has certainly been a lot of motion about!

10
Talk About Anything Other Than Curry / Chicken bite things
« on: September 26, 2019, 10:13 AM »
That video of Boaby's, the chow mein, chicken bits from Mozzas and then the curry reminded me of a time where I used a small box of KFC popcorn chicken to a chow mein and, actually, it was ****** brilliant. A really original 'new' taste to it, a twist if you will.

The question is, though: how well does that kind of thing--KFC in general, their boneless chicken particularly--freeze?  It would be handy to have a small stock ready to chuck into a dish at short notice.

Never tried it in a curry: was slightly put off by the (strong?) possibility of the sauce making the breadcrumb coating disappear leaving just small moody chicken pieces! :D

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