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Topics - Yellow Fingers

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1
Lets Talk Curry / The "taste", an explanation?
« on: January 25, 2007, 09:36 PM »
I had "The Truth About Food" on in the background while I was working. The programme itself is pretty poor but they had a bit about super-tasters which peaked my interest. It seems that, on average, 25% of us are super-tasters, i.e. they have more taste buds. The significance is that super-tasters perceive tastes more intensely.

This could explain why some people here believe that their curries have achieved the "taste", while others, the super-tasters, are left feeling dejected at not being able to get that taste with exactly the same recipe. There's a test you can do here: http://news.bbc.co.uk/1/hi/health/2880471.stm

If you do the test post your taste type here and also whether you believe you've cracked the curry "taste" we are looking for. Should be interesting.

YF

2
Lets Talk Curry / Indian sweets
« on: January 17, 2007, 09:29 PM »
I'm not entirely sure if this is on topic or what? Anyway, has anyone tried any of the hundreds of Indian sweets? I don't mean ordinary BIR desserts like gulab jamun, I mean ones like these:  http://www.gulabrewri.com/index.htm

Can anyone recommend which ones to try as I've never had any. Any book recommendations for making your own?

YF

3
Jalfrezi / Kushi Jalfrezi
« on: December 03, 2005, 06:37 PM »
Jalfrezi (for use with base chicken, lamb, vegetable or prawn).

 

A spicy hot dish with whole green chillies.? Hugely popular among my customers who like a real kick to their curries – plus, it’s very easy to make!

2 tbsp vegetable oil

1 onion, finely chopped

2 garlic cloves, finely chopped

Quarter tsp black pepper

2 tsp Kushi Spice (see book page 23)? (use 3 tsp Kushi Spice if you’re using prawns as a base meat)

1 1/2 tsp chilli powder (remember – it’s very hot, so vary this to your taste!)

A ladle of base “meat” (see book page 17)

A ladle of base sauce (see book page 15)

2 green chillies, split down the centre

Fresh coriander leaves to garnish

 

Fry the garlic and onion in a Balti bowl using the vegetable oil.

Once it’s golden brown, remove from the heat, and add the Kushi Spice, chilli powder and black pepper, stirring well so it doesn’t burn.

Return to the heat, adding the base meat and base sauce, stirring well.

Simmer, while adding the chillies, then garnish with fresh coriander leaves and serve.

4
Lets Talk Curry / I think we should have a 'product review' section.
« on: November 26, 2005, 11:02 AM »
I finally decided to get some vegetable ghee and I remembered there being a few discussions in the past, saying not to buy certain brands as they stink. So I tried to search for ghee, and while I've found what I want, what a faff it was. So I thought, wouldn't it have been much simpler if those posts recommending a particular product were in a separate section. It would have made my search that much easier and it would make this forum even more useful.

So here's two to start with:

Tesco brand Lime Pickle - Lovely stuff, superbly limey without being bitter and with nice sized, whole pieces of lime. Easily compares to Patak's, which is my favourite.

Sharwood's Plain Naans - I have not bought naans from a supermarket since I bought some a few years ago and found them like hard bread, really poor quality and nothing like a restaurant naan. So imagine my surprise when I decided to give these a go, actually only because they are 50% free at Tesco at the moment. The packet says sprinkle with water and grill, but I found that best results were achieved by liberally soaking the naan on both sides under a running tap. You then grill for a couple of minutes on either side.

Wow!, what a difference to what I remember of old. They were soft and slightly buttery. They compared favourably to an average naan from a restuarant in flavour and softness and are about half the size of a restaurant naan and so go well with a half portion of rice. Will probably be perfect once I have some ghee to butter them with...Very nice. Recommended.

Can the moderators ask stu to add this 'product review' section if enough people consider this a good idea please?

5
Lets Talk Curry / Just got my Kushi Balti Book!
« on: November 22, 2005, 07:53 AM »
My god but it's a thin tome and the B&W pics are naff. The kushi spice mix is much more complicated than what we have been using. I'll get down to reading it properly now.

6
Supplementary Recipes Chat / How do you pre-cook spinach?
« on: November 19, 2005, 11:55 AM »
How do you think the restaurants pre-cook the spinach for dishes like murgh palak, palak paneer etc?

Do you think, or know, that any restaurants would use the tinned spinach?

7
Lets Talk Curry / Where can I buy muslin from?
« on: November 12, 2005, 02:25 PM »
I was going to have a go at making paneer so I need some muslin. Could I find any? Well no or I wouldn't be asking the question. Anyone know where it's sold?

8
Lets Talk Curry / Interesting article on the history of curry houses.
« on: October 13, 2005, 01:23 PM »
http://www.menumagazine.co.uk/book/restauranthistory.html

9
Lets Talk Curry / This forum has a lot to answer for!
« on: October 03, 2005, 02:56 PM »
I have been concentrating on this forum's posts so much that I have not been looking at the other forums I used to use. So for the first time for a couple of months I decided to look at the other forums.

I tried UKFDI on google:? http://groups.google.co.uk/group/uk.food+drink.indian?lnk=lr&hl=en
It seems to be getting only a few posts a month compared to lots per day a while ago

I tried the yahoo group 'curry':? http://groups.yahoo.com/group/curry/
It's had one post this year

I tried in2curry:? http://www.in2curry.co.uk/curry_chat/currychat.asp
and the last post is from Ray complaining about it being dead :)


Is it just coincidence that all these groups died when this one started?

10
Lets Talk Curry / More info on the Kushi Balti book.
« on: October 03, 2005, 11:25 AM »
I was just looking at the sample pages for the new book and I think we're not going to get any new methods or 'secrets' from it judging by this. Although the unknown factor, at least at this stage, is the Kushi spice mix which might make a difference but I doubt it. I think it's likely to be one of the best books for total beginners to the hobby though.

These are the pages, they are a bit lo-res but you can get the idea from them.

The originals are here http://www.kushibalti.co.uk/about.htm




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