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Messages - Whandsy

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1
Brilliant to see a breakthrough into the final 5% at last and am chuffed to bits for haldi and noble ox. Do we yet have a measurement for the mixed powder amount in a final curry as I've made curries with differing amounts depending on whose base it is.

Top thread jb, gonna have to have a crack at this when I'm back in blighty, but for now the sunbed beckons lol!

W

2
Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: June 01, 2014, 11:06 PM »
Nice whandsy, being lazy without checking your posts back, are these conventional oven, stone / quarry tile pizzas?

Elw

I use a plain old pizza stone with the oven cranked up on full for about 45 mins prior to cooking. The higher the temperature your oven will go to, the better ;)

W

3
Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: June 01, 2014, 11:03 PM »
Nj
I used just plain old organic rye flour and water and after about 5 days it got going. Its now a year and half old and it sits in the fridge. I refresh it every couple of weeks.

I started mine similar to the method below. Once doubling in size regularly about day 7 or 8, i gradually introduced white flour with the rye over a couple of days and then eventually used all white flour.

The breads and resultant pizzas are delicious.

http://www.weekendbakery.com/posts/rye-sourdough-starter-in-easy-steps/

W

4
Talk About Anything Other Than Curry / Re: Pizza from scratch
« on: June 01, 2014, 10:08 PM »

Really pleased with how my pizzas are turning out these days, i use my own sourdough starter and leave the dough fermenting in the fridge for 3 to 4 days prior to cooking. Wonderful base with a fantastic crumb structure!

This is the link for the recipe i base it upon.

http://www.thefreshloaf.com/node/15844/sourdough-pizza-good-kitchen-oven-pizzas-get

W




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5
Lets Talk Curry / Re: Another base gravy sample
« on: April 20, 2014, 08:37 PM »
Phil

I'm not a member of the other site but you can still see the h4c thread. Somebody asked him Friday about a possible release date and his reply was "not yet"

W

6
Pictures of Your Curries / Re: Easy Naans
« on: March 17, 2014, 05:06 PM »
I took one with me and the guys in the pub thougt i was kidding and that I had bought them.

There's got to be a joke in there, surely.

A guy walks into a pub, with a Naan........feel free to add your own punchline :)

Was it kofi "a naan"? The Secretary General!  ;D ;D

W

7
Just Joined? Introduce Yourself / Re: Hi Everyone
« on: March 14, 2014, 07:03 AM »
??????? ???

Say what?

A quick copy and paste into google translate comes up with

"A warm welcome"

W

8
Good spot gav, it previewed ok then added a load of "£&@&£" when posted?

W

9
Indeed a good recipe from Chris. Not possessing a tawa I decided to give the recipe a go with a hot oven/grill and a pizza stone.

Very good results

Pics below

W




10
Lets Talk Curry / Re: Thai Green Curry (need help)
« on: November 26, 2013, 10:01 PM »
Hi chillihothot

I remember watching a thai / american videoon how to make green curry and the cook mentioned you need to boil the coconut milk 1st to get the oil separation thats desired.

I found the website link and video here

http://hot-thai-kitchen.com/green-curry-1/

Hope this helps

W


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