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Messages - Geezah

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1
A take away / restaurant wants the simplist, cheapest option to maximise proffit, so why would they over complicate a procedure of making a gravy?

I reckon you havn't got the frying off quite right or something else in your process rather than blame it on the base production, after all, the base is really just like using a stock to make a gravy.  (Base to make a curry)


2
Only one and a half minutes -- that is interesting.  I found that mine were not over-done at four minutes -- I wonder how you get away with such a short cooking time.
** Phil.

Large pan of boiling water and only pop 3-4 in at a time.
I cook them just enough for the white to form so they can be peeled, then they finish cooking inside the scotch egg to a nice runny yolk consistency.

3
I use quail eggs to make baby scotch eggs.
From room temperature I boil them for 1.5 minutes then quench in a bowl of iced water, then I add the saussage meat & bredcrumbs and then fry until golden.

4
Lets Talk Curry / Re: Mint Sauce for Poppadoms recipe
« on: July 06, 2016, 08:11 PM »
-  225g Natural yoghurt (or Greek)
-  1/2 tsp chilli powder (optional)
-  1/2 tsp garam masala
-  1 tsp sugar (or to taste)
-  1 teaspoon bottled mint jelly (or sauce)
-  1/4 tsp mango powder (amchoor)
-  1 tbsp fresh coriander (finely chopped)
-  pinch of salt (or to taste)
-  couple of drops of green or yellow (or other colour) food colouring (optional)
-  1 clove finely chopped garlic (optional)

Simply blend all of the ingredients together.

5
I think we will see H4ppyleaders ebook before we see England win a Euro or World cup.

Italy - Germany final imo

6
In all honesty, I only ever used to gather Psilocybe semilanceata and Amanita muscaria.

I doubt you would want to add those to a curry or serve them to your guests....... or you might ;)

7
Hints, Tips, Methods and so on.. / Re: Flavour Enhancers
« on: May 21, 2016, 09:50 PM »
I think all the horror stories associated with MSG date back to the eraly days of take away food and the western population becoming accustomed to this in their diet.

You will find MSG or a similar flavour enhancer in a lot of snacks and proccessed foods these days that most people have no problem with.

I use MSG in chinese cooking and the only ill affect I find is sometimes i'm more thirsty then normal after eating.


8
Pictures of Your Curries / Re: Chicken Kung Po
« on: May 21, 2016, 09:07 PM »
4 chicken thighs cut in to strips
I add 1/2 tsp msg, 1/2 tsp salt and 1 tbsp of cornflower to the chicken and rub in evenly.

Dice up 1/2 a medium brown onion and gently fry until translucent.
Add 1tsp of crushed sezchuan pepprcorns
Add 1 tsp of minced ginger & 1 tsp of minced garlic & 1-2 green finger chillis finely diced and cook for further 2 minutes then add the chicken & 1 chopped spring onion.

Cook chicken until 'nearly done' then add the Kung Po sauce.

Add 75g of cashew or peanuts and cook for 3-4 minutes.

Garnish with another chopped spring onion & serve.


Kung Po Sauce:
Sugar: 5 tbsp
Shao Xing Rice Wine: 2 tbsp
Cayene Pepper Powder/Chili Pepper: 1 tsp (optional)
Light Soy Sauce: 3 tbsp
Dark Soy sauce: 2 tbsp
Salt: 1/2 tsp (optional)
Unsalted Chicken Stock/Water:  150 mL
Black Vinegar: 4 tbsp

I generally make up more sauce as we like it saucey ;)

9
Pictures of Your Curries / Re: Chicken Kung Po
« on: May 20, 2016, 10:33 PM »
Made this again tonight..... very tasty.


10
Lets Talk Curry / Re: The Great BIR Cook Off.
« on: May 02, 2016, 09:17 PM »
No obsession here, but having CA as a judge of taste is quite laughable.
When was the last time he had a BIR ... as in an Indian curry in Great Brittan?  Does he know what one tastes like anymore?

His show of skill on video was contradictary to his posted opinion of other peoples posts and videos here.

I'd sooner have H4ppy or Sam as taste tester ;)

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