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Messages - curryqueen

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1
Just Joined? Introduce Yourself / Re: Hello from CurrySecrets
« on: February 23, 2011, 07:37 PM »
You're sure right there Haldi.  By the way how are you these days?

2
Lets Talk Curry / Re: TOFFEE FLAVOUR AND KD`S NEW BOOK
« on: April 27, 2009, 10:05 AM »
Yes I agree with you Derek Dansak to a certain degree, but, there is always an element in the equation when it comes to may be learning possibly more, even though you feel very happy with the dishes you are producing anyway.  CQ

3
Lets Talk Curry / Re: TOFFEE FLAVOUR AND KD`S NEW BOOK
« on: April 26, 2009, 07:29 PM »
Hi Barrie44

Wondered if its at all possible for you to list down some of the recipes from Kris Dhillons new book.  I am undecided whether to buy it or not due to some of the reviews the book has been given on Amazon. CQ

4
Lets Talk Curry / Re: Using green chilies for that special flavour
« on: March 05, 2009, 03:19 PM »
Capsaicin is the other term used when referring to the white pith that the seed hangs/grows from inside the chilli pepper.

With regard to the chilli oil I will try this but am convinced that the way that I do it has the same effect I am sure.  I usually start a curry with spiced oil and fresh chillies chopped finely and whole ones too (I like my dishes to be HOT!) so this would give the same effect overall, and then of course I reclaim and re-use it next time and so on and it does get better with time.  CQ

5
AT LAST!!!!  It has finally sunk in to some.  I am so glad that some of you have tried oil reclaiming as I swear by it and have done for years now.  Unless you try this method then you'll never know, lets face it you havn't a lot to lose. Go for it! CQ

6
Hi Button,

To reclaim the oil all you have to do is to spoon it off once you have done the first stage.  I have always done it this way for years.  CQ

7
Lets Talk Curry / Re: Chilli Festival
« on: August 03, 2008, 05:34 PM »
It's really well worth taking a look Stew and Jethro  We go every year and thoroughly enjoy it  Just hope the weather's better this year.  Gates open at 10am so try to get there as early as possible as it gets really crowded later on.  CQ

8
Hi Derek Dansak,  I usually use one and a half tablespoons of both sugar and lemon juice to a recipe.  Obviously we don't all have the same taste buds, so, I recommend that you play around with the amounts until you get it to your liking.  Hope this helps CQ

9
Just Joined? Introduce Yourself / Re: Hello!
« on: April 11, 2008, 01:32 PM »
Hi Queenbee,  Nice to have another Queen aboard, gets a bit lonely here sometimes!  Look forward to hearing how you're getting on with curries.  Curryqueen (CQ)

10
Pathia / Re: Curry Queen's Chicken Patia
« on: March 04, 2008, 11:14 AM »
Hi Haldi, 

So glad you tried this recipe, it's one of my best along with dupiaza.  I have made them both so many times as they are our favourites.  In answer to your question, no I don't use ginger/garlic paste.  Sorry it's taken so long to get back, I have been having problems with pc.  CQ

Hi Currytester,

I have had different variations of patia in various different bir's and places and they do seem to vary from place to place.  I guess so long as you get the main base of this dish right then it doesn't really matter what you add to it.  It's down to everyones personal take of the dish. CQ

For presentation it's quite nice to cut some this slices of fresh lemon and lay them on top of the dish along with fresh chopped coriander.  CQ

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