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Messages - Graeme

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

Me Tooooooo:-)))))

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.

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.

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!

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.


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


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.


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


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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