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Messages - Waterdiddy

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1
Just Joined? Introduce Yourself / Re: my first post - welsh curry head
« on: December 29, 2013, 06:21 PM »
Hi Mate - welcome topp the site, you'll find plenty of good advice and methods, recipes and tips here.

I recently got one of those bad-boy burners myself, lol - quite the NASA experience!  8) Just DO NOT lean over the pan - ever!

As to oils, I just use plain old sunflower, mate. The oil I use to start the curry off is always spiced/flavoured oil from the bhaji, samosa and so on sessions in the deep frying pan, so I use ALL the oil I buy, there's no waste!

Please wait for more experienced members advice though - they are the biz...


Bests,

Pete

2
Cooking Methods / Re: How to make a curry milder
« on: December 21, 2013, 10:51 AM »
I have used lemon jiuce or slices of lemon - this is on one of Julians vids. It worked for my children when their old man got too heavy-handed with the chili powder!  ;D

Pete

4
Starters and Side Dishes Chat / Re: The results of a little experiment
« on: December 05, 2013, 10:00 AM »
Cracking job, CH

Thanks fopr all your efforts on our behalf, I am sure we all appreciate the tie and er... effort of tasting you had to force yourself to endure, m8 he he!

Seriously - bl@@dy good job, m8!

Pete

5
Starters and Side Dishes Chat / Re: The results of a little experiment
« on: December 04, 2013, 09:23 PM »
And they said being a culinary scientist would be boring!!  ;D

Yeah..... right....

Nice one CH - proof of the flexibility of the samosa dough - passed!

Pete

6
Just Joined? Introduce Yourself / Re: Starting my curry education...
« on: December 03, 2013, 12:57 PM »
Hi m8 and welcome!!

Here's deffo one place to learn the way of the curry.

As to books, I do recommend CBM (Curry Barking Mad) 'British Indian Restaurant (BIR) Style Cooking' volumes 1 and 2
as ebooks, they are a fantastic resource.

I have Julian Voigts book, but havent really used it for recipes, more theory and methodology.

Micks (CBM) recipes are really tasty, though.

Anyway, you've arrived, so have a good look around, check the recipes and so on, get the books you think you want and get cooking, m8!

Bests,

Pete

7
Lets Talk Curry / Re: Already - A big thanks!!
« on: November 30, 2013, 10:16 PM »
FANTASTIC!!

This is why most of us are here I reckon Gino - so we can have what we like, when we like it, as often as we like it!! 8)

Glad to hear you are enjoying success in your curry related endeavours, mucker!


Pete

8
Just Joined? Introduce Yourself / Re: Hello all!
« on: November 29, 2013, 11:52 PM »
Indeed, welcome!

I too have just joined recently and am learning a fantastic amount - all very useful info and my curry cooking is improving no end, yours will too, have no fear!

Enjoy the time you spend here, mucker!!


Bests,

Pete

9
CH - You are an inspiration!

I did these tonight and they are ALL down to you, m8 - thanks SO much!!#



This is only half the pastry, tomorrow I will try my new pasta maker (20 quid from the charity shop) on the rolling, see how she does  8)



Nice job Curryhell, now I have more confidence in the Samosa dept.

Bests,

Pete

10
Looking forward to the report, mucker!

Sounding very promising so far, I wish you all the best with them of course.

Bests,

Pete

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