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Messages - Secret Santa

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1
Lets Talk Curry / Re: Madras curries and other information
« on: December 24, 2020, 04:59 PM »
I suppose you could argue that to be a curry powder it should be able to make a curry without the addition of any other spices. So by that definition certain madras curry powders for example would be proper curry powders, whereas some garam masalas would not be as the intention is to use them with other spices.

But you could also argue that if it's a powder and it's used for making curries, even in part, then ipso facto it's also a curry powder. In which case any garam masala would be a curry powder.

It's all a matter of semantics as far as I can tell.

2
Google image search has no idea, by the way, any more than I do.

I was going to say no cheating by using Google but then I thought well, it's a picture, how can they Google that, so I didn't. Forgot about image search, don't use it that often.

3
To be fair, it *does* rather look like me  :smiling eyes:

Or is it you that looks like Crystal Tipps? Spooooooooooky!

4
have a certain soft spot for Hartley Hare...

Honestly, I found him a bit creepy. Although I think he improved his image in Pipkins compared to what he looked like in Inigo Pipkin, the show that preceded it. But Pig, well, we were brothers in arms, seeing as we're both Brummies.

5
Who here can name the TV series from Gaspodias icon? I got it easily, although I preferred Mary, Mungo and Midge. One for the more mature forum members I think.

6
Lets Talk Curry / Re: Lamb bhuna
« on: December 18, 2020, 11:53 PM »
I tried the vindaloo recently as well. I enjoyed it and preferred it to the bhuna but there's just no comparison to a BIR curry. All jarred curries are much of a muchness to me and these Aldi ones are no exception. I know the standard of BIR has fallen dramatically in the past couple of decades but if you're equating these Aldi curries to BIR then I dread to think what your local BIRs are serving up now.

7
Lets Talk Curry / Re: 16th Century Vindaloo recipe
« on: December 03, 2020, 05:43 PM »
Also interesting to read about the confusion of the "aloo" as meaning to include aloo (ie; potato).

That's one bastardisation I'm happy to accept as I don't think a vindaloo is a vindaloo without a few spuds. Although they have to be pre-cooked with spices and so on. The plain boiled potato in a vindaloo is to me about as acceptable as a rat dropping in a stew!

8
...after a gap of some 65 years — not as good as I remembered, I am sorry to say ... Smarties, tho', taste even better today than they did then, and it is by no means unknown for me to down a 130gm giant tube at a single sitting ...

Have you tried the modern Mars Bar though? Now I hadn't had a Mars Bar for many years as I found them delicious but very cloying and eventually sickening due to the inordinate amount of sugar contained in them. The modern one though I have no problem eating. It's not anything like the old Mars Bar being much, much lighter, not as chewy and much less sweet - and smaller of course, though no cheaper. In fact it reminds me more of a Milky Way. This is one occasion where the Americans have taken over a product, totally F****d it up as they always do in the pursuit of excess profit, and actually produced a more palatable product.

The younger forum members won't have a clue what I'm on about ... much like when I opine the demise of the real BIR curry of old, because they've never had one.

9
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.

Quote
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.

10
Just Joined? Introduce Yourself / Re: Hello from Toronto
« on: December 02, 2020, 10:35 PM »
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.

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