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Messages - Elmore123

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Tandoori and Tikka / Re: Chicken Tikka - better than the BIRs

« on: November 10, 2012, 10:50 AM »

I tried this recipe -v- the one that I have been using and it wins hands down. I hadn't used skewers to cook chicken tikka before, and only had short round wooden ones, but the result was great. Am now looking for square skewers. After tasting a few pieces (yum) made the rest into CTM with a butter sauce. Delicious. My wife, who normally arms herself with a giant glass of milk and half a loaf of buttered bread at the mention of curry, loved it. Thank you Blade, I'm on a winner here.

Trainee Chefs / Beginners Questions / How to use cardamon etc

« on: May 06, 2012, 12:02 PM »

This will probably qualify as the dumbest question ever asked, but after going through the 11 pages of this topic I just have to.
Is there any special way of using cardamon and star anise in cooking. I understand that green cardamon will explode? in a hot pan, or you can bash it with the back of a knife, but what about brown (Black?) cardamon and star anise. Do they need to be cracked?http://www.curry-recipes.co.uk/curry/Smileys/default/undecided.gif

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: 18hr Slow Cooker Curry Base, Double Concentrate

« on: April 15, 2012, 08:52 AM »

Thank you for that Natterjak. My eyes are opening.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: 18hr Slow Cooker Curry Base, Double Concentrate

« on: April 14, 2012, 09:49 AM »

Natterjak,

My first question on this forum. In the Frying stage, what is "mix powder"? I hope this is not a dumb question.

Just Joined? Introduce Yourself / Re: This looks great

« on: April 14, 2012, 07:42 AM »

Quote from: Aussie Mick on April 10, 2012, 10:39 AM

G'day mate.

Where in OZ are you? I'm in Perth. There's a few Aussies and ex-Pat Brits on here.

You are definitely in the right place.

I'm from Brisbane, and looking forward to getting heaps out of this site.

Just Joined? Introduce Yourself / This looks great

« on: April 10, 2012, 10:13 AM »

Hi, I'm Bob from Australia. I joined this forum a few days ago and have been browsing, so thought I should introduce myself. I love curries, as do my daughters (who are all married) but the wife is not a fan of too much heat. I suppose that my aim is to find out how to cook a curry to my taste and cool it down to hers. With the help of this forum I hope to solve that problem. Thanks for being here.

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