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Messages - Graeme

Pages: 1 ... 50 51 [52]
511
Curry Base Chat / Re: I bought the curry base from a restaurant
« on: March 04, 2005, 11:12 PM »
Fantastic stuff.... ::)

512
Me Tooooooo:-)))))

513
Lets Talk Curry / Re: Tesco frozen diced lamb
« on: February 28, 2005, 03:58 PM »
I used the same minced lamp from the same store,
cost about ?3.80 for a large own brand pack.

I used it for kabab's and will use it again.
I simply mixed the lamb with the spices and tested.
After a few adjustments the kabab's was spot on.

I still can't emulate the mint Raita that comes from the
take away though:-( some one told me to use Colemans
mint sauce, yet to be tryed.

I cooked the Kabab's on the BBQ, they were moist,
not oily, fatty or to dry. With a nice texture, most of the
fat ran out.

However I used the same minced lamp for a pie, and it was horrid,
with the mince sitting in a pool of fat, even after boiling the mince
and draining, I poured boiling water over it too!

But for Kabab's etc great stuff.

514
Lets Talk Curry / Re: I dont blend very well!!
« on: February 28, 2005, 03:14 PM »
Thanks all,

I am now guessing I blend the base two much, it goes like a think soup.
I can see the stick blender working better, may be i just seen some
onions on the top that they missed, or it had not been blended
when i saw it, that sounds right

The pot of gravy i saw looked watery, light brown ( slightly red)
with red oil on the top. I went home and made a curry that night:-)

Pete, I will post a curry when i get round to it but from a book I have,
sweet and sour king prawns, others may have cooked it.

515
Lets Talk Curry / Red Lobster...
« on: February 26, 2005, 09:53 PM »
I just wished i had took a pictures, not included in the story was the 4 day
"red lobster facial" with the added "skin peeling off effect"

I think dillion's paint stripper would have been a better name for it.
Indeed the horror on peoples faces as I walked up to them in my daily work
was enough to remind me i was now transformed into a stinking red lobster,
the smell was so bad it was not polite to ask any questions!

Believe me it this stuff really gets under your skin, and removes it!

http://www.users.zetnet.co.uk/ejones/ufdi/faqrec/kd.html




516
Lets Talk Curry / I dont blend very well!!
« on: February 26, 2005, 07:45 PM »
I have come to the conclusion some of the people on this site
are better cooks than they think they are, honest.

If we were to combine our efforts like a take away,
we would be as good for sure.

Now none cream dishes...mad arse, etc..

I dont blend the onions.
Chop them thin and fry for 20- 30 mins, add
garlic and ginger fry 5-10 mins, add tom's (and spices
if any) i add pepper and salt, fry again for about 10 mins
then add water to cover, and the same again, and a bit more:-)
Simmer for an hour or so.

I have see the base in kitchens, it does not look blended to me.
Some onion is still seen, but well broken down under the red oil.

When i blend it all goes wrong, my base changes colour and flavour

(great for pasanda etc i guess that type of base but i am talking
about madras etc diffrent creature)

The final cooking in the pan seems to breaks down the base further
but leaves a little texture:-)

Has anyone had any luck with blending for mad arse etc...I sure dont,

I get better results with out blending.

graeme.





517
Curry Web Links / Re: five star indian recipes
« on: February 26, 2005, 06:43 PM »
Thank you

graeme.

518
Lets Talk Curry / Re: aroma and psychology
« on: February 26, 2005, 11:33 AM »
"I disagree its all about preparation" thats not what i was asking.

I trying confirm the link between smell, taste and eating the
darn thing. My taste buds are wacked after cooking.

Yes! it is better a few days after.

thanks for the replys and ref to the link.

graeme.

519
Lets Talk Curry / Re: Madhuban sauces?
« on: February 26, 2005, 11:23 AM »
I look forward to reading you follow up on the sauce's

graeme

520
Lets Talk Curry / aroma and psychology
« on: February 24, 2005, 10:49 PM »
I am asking the simple question, how many time have you slaved over a meal
then went and bought one?

I was told 90% of enjoying a meal is the aroma,
A good exsample would be fish and chips,
often smell better than the taste or quality.

After cooking a vindaloo for hours the last thing
I want to do is eat it!

what do you think?


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