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Messages - Kelsier Luthadel

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1
Lets Talk Curry / Re: Some Like it HOT!
« on: January 15, 2013, 07:12 PM »
I always thought the toilet roll in the freezer tip was a myth. I've eaten some hot spicy foods in my time, I even sent back a phall once because it wasn't hot enough but I've never had the morning after problem though.

2
Talk About Anything Other Than Curry / Re: Is IT sector employment back to normal ? where are the job hotspots
« on: January 13, 2013, 10:36 PM »
My company is hiring!

I work for Virage security and surveillance, part of Autonomy HP. We are looking for people to work on CCTV and video analytic software. Drop me a message if you are interested. It is based in Cambridge

3
Talk About Anything Other Than Curry / Re: Pizza recipes anyone?
« on: January 12, 2013, 06:52 PM »
When making the tomato sauce base for the pizza, try using passata flavoured with garlic and oregano and put it in a pan over a medium heat. Keep stirring for ten minutes or so until the passata thickens up, it will splutter but don't worry, keep stirring. When it cools down, it is ready to spread over the pizza base.

4
Talk About Anything Other Than Curry / Re: Pizza recipes anyone?
« on: January 12, 2013, 06:48 PM »
I've got two tried and tested dough recipes on my site.

I'm happy to help if you have any queries.

http://www.adropofsplosh.com/home/main/italian/pizza

5
Highly Recommended British Indian Restaurants / Re: Renus - Milton Road, Cambridge
« on: January 12, 2013, 01:43 PM »
Quote from: gagomes on January 12, 2013, 01:39 PM

Also, seeing as you are in Cambridge, see my other note about my favorite restaurant (not takeaway!) pipasha.

For renus, tell them you come from "John from Citrix/Science Park", and if he hasn't forgotten of me (I doubt, since I ordered more than 50 meals from him in the last year) he will treat you nice. :)

My favourite restautant(well pub) is the wrestlers, best Thai food I have ever encountered.

I know Citrix, and you probably know Autonomy HP where I work for my sins. I'll mention you when I go for a take out, thanks!

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Highly Recommended British Indian Restaurants / Re: Renus - Milton Road, Cambridge
« on: January 12, 2013, 01:32 PM »
I work on the business park just off Milton Road, why have I never heard of this place? Shame on me!

7
Just Joined? Introduce Yourself / Re: Hello from Northamptonshire
« on: January 12, 2013, 01:24 PM »
There's no masala, just the chicken tikka. I'll post a step by step guide complete with photos later in the week after I have made it.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: January 12, 2013, 01:14 PM »
Quote from: Phil [Chaa006] on January 12, 2013, 01:05 PM
Quote from: Jay Freeman on January 12, 2013, 01:01 PM
I was referring to garlic cloves

OK, that is interesting : I wasn't aware of any indigestible part of a clove apart from its skin, and even that RubyDoo thinks can be freely incorporated.  Did you experience any actual indigestion before you starting de-germing the garlic, or are you doing it on the basis of something you have read ?

** Phil.

I've read this on a number of occasions, mostly from classic French chefs. The germ has quite a bitter taste too, so it's become something of a habit for me over the last ten years or so.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: January 12, 2013, 01:01 PM »
Quote from: Phil [Chaa006] on January 12, 2013, 12:51 PM

Jerry, are these cloves cloves as in cloves (Syzygium aromaticum), or cloves as in cloves of garlic ?  I ask because, as far as I  can see, CA makes no mention of cloves, although at least one follow-up poster does.

** Phil.

I was referring to garlic cloves

10
Just Joined? Introduce Yourself / Hello from Northamptonshire
« on: January 12, 2013, 12:47 PM »
Hi I'm Jay and absolutely love cooking.

I cook anything from classic French and Italian to Thai, Vietnamese, Chinese and Indian. However curry always appears on my dinner table once a week.

Experimenting in the kitchen is always a favourite of mine, and I'll fuse methods and ideas from different cuisines. The favourite of mine at e moment is Chindian (Chinese / Indian) and tomorrow I'll be making chicken tikka with Chinese lemon sauce and fried noodles. Tonight however is curry night.

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