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Messages - King Prawn

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21
Lets Talk Curry / Re: Mess
« on: January 30, 2007, 05:42 PM »
Hahahahahahaaaaaa.......Spot on MB!

22
Lets Talk Curry / Re: Mess
« on: January 29, 2007, 09:25 PM »
 ;)
Heheheh..... It;s your choice! - Is she better than a curry whenever you want? ;) :D :D :D

But seriously - the stains will go with time. Try lemon juice, commercial cleaner and then bleach (all assuming that you have checked first that the items in question are OK with such treatments)

If it is the orange/yellow colour from chilli and tumeric, it will fade in the sunlight with time.

More than that I cannot really say, just trying to help!

KP(V)

23
Supplementary Recipes Chat / Re: Pre-cooked paste ????
« on: January 29, 2007, 09:12 PM »
After tonights curry I am now more certain than ever as to where and how the taste and smell come from - Thanks to Andy and the other contributors on this list!

KP(V)

24
Lets Talk Curry / Re: Andy's Recipes
« on: January 29, 2007, 02:56 PM »
Well said Ashes!

KP(V)

25
Supplementary Recipes Chat / Re: Pre-cooked paste ????
« on: January 28, 2007, 09:08 PM »
http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0

KP(V) ;) :)

26
Trainee Chefs / Beginners Questions / Re: Adding Water ?
« on: January 28, 2007, 06:49 PM »
Now I know why I am soooo confused!

Thanks CP. No real right or wrong about it.

KP(V)

27
Trainee Chefs / Beginners Questions / Should I add water to my curry?
« on: January 28, 2007, 12:58 PM »
Hi all,

Just wondering what your thoughts are about adding water to a curry. When I was last in a BIR the chef said that you should never add water after the spices go into the dish. Yet I am sure that before that I was told the opposite!

Any ideas on this and why it may/ may not be important to the final curry?

KP(V)

28
Lets Talk Curry / Re: Pans, ladles, methods and results- 10 year curry etc
« on: January 28, 2007, 11:27 AM »
Andy,

You really are very kind to go to all this trouble. You should give the restaurant and takeaway a mention, they deserve the publicity after all this.

Anyway, thanks for persevering with us and hopefully when you job here is done you can relax a hero! ;)

(There's still a few rivers to cross though  ;) :) :-\ )

Regards

KP(V)

29
Lets Talk Curry / Re: The "taste", an explanation?
« on: January 28, 2007, 09:30 AM »
A8,

Good point! - I guess that could be in the works soon. ;)

Wonder if a green tax would be levied on chinese and indian restaurants for the large amount of natural gas they use in thier cooking?

KP(V)

30
Lets Talk Curry / Re: The "taste", an explanation?
« on: January 27, 2007, 06:06 PM »
CP ;)

CTM (along with all masalas, Nan breads and popadoms) will all incur a 'health tax' - This will raise the price of a popadom to about 2 pounds and a Nan bread to about 7.50 - This will go to the NHS to pay for all the coronary care caused by eating ghee and high fat foods. :D

(If someone told me that people would be charged 525 pounds a year to park 2 cars outside their own house 10 years ago I would have laughed. Now it is happening!) :-[

KP(V)

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