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Messages - livo

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It was probably just to do with possible microbial hazards.  Preserved foods can contain bacteria that may be harmful, but they are easily killed in the cooking process.  A bit like boiling water to kill off cryptosporidium and giardia.

Talk About Anything Other Than Curry / Re: Ikea off my bucket list
« on: February 20, 2020, 08:54 PM »
Aussie results from a google search.
Meat and 3 veg

Meat and 2 veg

It would appear to be a cultural divide.

And Whoops, that's unfortunate.  :lol: Think I'll stick to 3 veg. Just sayin', although there's nothing wrong with that.  :wink:

Talk About Anything Other Than Curry / Re: Ikea off my bucket list
« on: February 20, 2020, 08:37 PM »
Yeah, I got it Onions. Just having a bit of fun as I'm sure was Santa. I don't mind anybody having a dig at Aussies. I like the playful nature of it.  I was unaware that meat and 2 veg is standard UK bloke food and not deliberately playing Aussie oneupmanship, but I saw the fun banter from Santa. He rarely misses an opportunity.

Phil, I myself could not be fully satisfied with meat and potatoes.  I love both but together a meal they do not make. Going back to original topic, even the Ikea meatballs served with only potatoes the other day was topped up with an optional fresh garden side salad.  My daughter's partner, however would quite happily eat just meat and spud. He will have 2 veg as long as the green is broccoli or peas. He'll go to an additional one by having peas and corn mix.

I remember years ago visiting a couple's home for a baked dinner. The wife was Aussie and her husband a UK expat.  Naturally she baked pumpkin along with the spuds but her husband refused to eat it. His reason was that pumpkin was cattle food where he came from. I don't know if it was just him or a UK thing.  We often do mashed potato with pumpkin and my kids still love the yellow mashed potato we served them as little kids.

One of my favourite side dishes is Mediterranean roast vegetables. Potato, pumpkin, sweet potato, parsnips, carrots, onions, fennel bulb, capsicum, cherry tomato, zucchini, button squash, eggplant, olives etc, all thrown in the roasting tray (staggered) with some olive oil, and Greek seasonings. Once done dressed with a balsamic glaze dressing.

Romain, I don't understand how tasting it raw would be of any benefit whatsoever.  You might as well get a handful of different spices like coriander seeds, cumin seeds, a couple of cloves and a green cardamom, a tej patta and a bit of cinnamon and start to munch on it.  It will give you no indication at all about what would happen when you cook them. SS, the simple question is WHY?

Curry pastes, (and dry masalas) are made as a short cut to achieve a desired outcome "once you know what goes into it in the finished cooked dish that you want to replicate easily". I have a recipe for a Balti Paste that I've made several times.  It is a combination of typical Balti spices blended together in a ratio that is known to work and set into some vinegar and oil to act as preservatives and enable convenient storage.  There is no way that munching on some of it will tell me what the dish will taste like once I've cooked it.  However. add some to a bit of oil and fry it, add some base gravy and whack in some pre-cooked chicken or lamb and you have a nice dish. Quick and easy.

I've also used it to save a few failed curries.  Would I taste it raw? No way. I'm not afraid of poisoning myself but it is the same as eating some flour, salt, and baking powder and trying to predict the flavour of a cake.

Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 19, 2020, 10:46 PM »
The Pakistani Tandoor is a double walled unit with double ring gas burners.  The inside cooking surface is a type of steel and the outside is Stainless Steel.  One burner heats the inside of the tandoor through aligned holes in the bottom and the other burns up into the gap between the internal and external walls. You can control them separately and having the wall burner on high you get heat going right to the top and can control the wall temperature for doing naan.  It is quite primitive in design and manufacture but efficient in operation. 

I usually put lump charcoal inside and once it's alight turn the bottom gas burner right down.  Once the lid is on it is pretty even temperature and the top ones cook perfectly well.  It is fairly even although the bottom ones do get a bit extra. Not enough to worry about as you can see from the photographs of the cooked kebabs while still on the skewers.

Which veg are you unhappy with Phil?  The capsicum in the kebabs, the potato separators or the broccoli and carrot in the salad?

There is a black handled knife on the table under my daughter's hand, partially obscured by the plate.  An interesting point on this though. Just yesterday morning it was reported on the TV news breakfast program that the skills of eating with knife and fork are diminishing in the younger population, along with hand-writing skills and penmanship.  It appears that pushing buttons, swiping touchscreens and eating with the hands is all that is required in the younger generation.

Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 19, 2020, 10:07 PM »
More photos of the cooking and eating process. (Beer cans included in these Phil.  I knew spy satellites were good but I didn't know they could see through the roof.)  Great Northern Super Crisp is a very tasty and refreshing mid strength lager.

30 kebabs on 5 skewers.
1st 3 skewers into the heat.
2nd batch on the go.
1 lot cooked (1 fell off).
2nd batch cooked.
Off the skewers.
On the plate.

Talk About Anything Other Than Curry / Re: Ikea off my bucket list
« on: February 19, 2020, 08:21 PM »
Don't you guys eat meat?

But really, I grew up on the standard Aussie meat and 3 veg. Either steak, Lamb chops or sausages, served with mashed potato, either peas or beans for green and carrots. Did you only get 2 veg over there?

Occasionally the grown-ups would eat cauliflower, brusselsprouts or choko.  Corn was a rare treat.  I'd never tasted broccoli until I was nearly 30 years old.

I should also point out that for a period of time the mashed potato was Deb instant and the peas were boiled dehydrated packet peas. I think the carrots were always fresh.

Naga, thanks for the sauce recipe. I'll give it a try. One thing may be missing as it appears most recipes for the Swedish sauce contain Allspice, although it is sometimes noted as optional.

Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 19, 2020, 08:10 PM »
More a matter of just being too busy preparing other dishes and tasks to take photos, however, I did manage to. I'll post them in a little while after I get them off my phone and resize them. You made me look again at the photos already posted. No beer cans evident. There is 1 or 2 in the pictures to come. I used them to prop the kebab skewers up.  I'm now paranoid that you're watching me from afar Phil. :omg:

Changes I made to H4ppychris ' recipe.
I only had 2 green cayenne Chili so I added 1/2 of each a green, red and yellow capsicum. Finely diced and pressed between absorbent paper towel to remove moisture.
I used Bolst's Kashmiri paste.
Substituted All-purpose seasoning in place of salt and also added a small amount of Knorr Chicken seasoning.
500 g beef mince, 500 g lamb mince and 300 g chicken mince.
The eggs were small so I added 2 and increased gram flour to 1/2 cup.
Mix was a bit wet so I added 1 cup of panko breadcrumbs.

Only 1 kebab dropped off the skewer and they were delicious. Served with brown Basmati pilau rice with Turmeric and fresh garden salad. A very nice summer dinner.

Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 19, 2020, 06:06 AM »
I will try to photograph the rest of the process but I can't guarantee it.

Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: February 19, 2020, 06:03 AM »
Explanations will follow, but I'm busy cooking.  I made some changes to the recipe.

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