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Messages - Yellow Fingers

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1
Lets Talk Curry / Re: The "taste", an explanation?
« on: January 26, 2007, 09:49 AM »
Ahemm, yes,  there is that slight drawback.   :P

2
From his recipes I get the impression that they don't use pastes, just super-finely chopped stuff.

YF

3
Lets Talk Curry / Re: Health food
« on: January 26, 2007, 09:10 AM »
This is the sort of glib crap that really winds me up. Some hack takes a university research project and reduces it to a few paragraphs so as not to overburden poor old Joe Public's brain.

You can bet that the real report has dire warnings of the calorific content of all curries and its not so healthy consequences.

YF

4
Lets Talk Curry / The "taste", an explanation?
« on: January 25, 2007, 09:36 PM »
I had "The Truth About Food" on in the background while I was working. The programme itself is pretty poor but they had a bit about super-tasters which peaked my interest. It seems that, on average, 25% of us are super-tasters, i.e. they have more taste buds. The significance is that super-tasters perceive tastes more intensely.

This could explain why some people here believe that their curries have achieved the "taste", while others, the super-tasters, are left feeling dejected at not being able to get that taste with exactly the same recipe. There's a test you can do here: http://news.bbc.co.uk/1/hi/health/2880471.stm

If you do the test post your taste type here and also whether you believe you've cracked the curry "taste" we are looking for. Should be interesting.

YF

5
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: January 25, 2007, 08:41 PM »
Personally I don't believe whole fenugreek seeds have any place in BIR recipes. You could make up your own curry powder though, which might include roasted and then ground fenugreek seeds.

Or you could Google for authentic indian recipes which do tend to use whole fenugreek seed.

YF

6
Madras / Re: THE MADRAS 100% CLONE (OF MY LOCAL BIR).
« on: January 25, 2007, 06:19 PM »
xPATx, the leaves and seeds are completely different things, it's leaves or nothing I'm afraid.

YF

7
Welcome davidandbess

Hey david, your nickname isn't porgy is it?   ;D

I got penty o' nuttin' and nuttin' plenty fo' me...

Ahemm, sorry what was this forum about...oh yes, curry!

YF


8
Constructive impudence! Whatever next? Politically-correct profanity perhaps?  ;)

YF

9
Lets Talk Curry / Re: Recipes. 10 year curry etc
« on: January 25, 2007, 01:23 PM »
Hi Andy

Given that there are, predictably, many different requests for which recipes to post first, can I make a suggestion. Perhaps you should post the recipes in order of popularity at your restaurant, most popular first, obviously. That way you should be able to give everyone something they can try quite quickly.

YF

10
Lets Talk Curry / Re: Same Name
« on: January 24, 2007, 05:20 PM »
Grabbed from the internet:

Trivia of the day - Qasoor in Pakistan is said to have the finest fenugreek in the world. So dried fenugreek is called "kasoori" (qasoori) methi in tribute.

So now we know!

YF

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