Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - martinvic

Pages: 1 ... 39 40 [41]
401
Trainee Chefs / Beginners Questions / Re: Indian bay leaves
« on: March 17, 2011, 01:03 AM »
Hi Paul

Thanks for the link, buuuut that is the same ones that I posted the link to myself earlier in this thread. ;)
I believe they are the only ones on ebay at the moment too, so none in small packs.

Do appreciate you going to the trouble of trying to help out though.




natterjack - have ordered some of them so will let you know when they arrive.
If you've got some by then and don't need them, no problem at all.

Cheers
Martin

402
What about this, especially after reading the topic Axe linked?

http://www.amazon.co.uk/gp/product/B00432JB9M/ref=nosim/?tag=hotukdeals-21

Badshah Basmati rice has been aged for one year to ensure fluffy, elongated grains and improved separation. It is nurtured in the ?rice bowl? region at the foothills of the Himalayas where the unique soil and climate produce the world?s most splendid rice. Nourished by crystal clear snow fed streams and carefully harvested by hand, these long aromatic grains create a fluffiness and flavour which, when cooked, knows no equal. ;)

Good reviews for it too

Martin

403
Trainee Chefs / Beginners Questions / Re: Indian bay leaves
« on: March 15, 2011, 07:14 PM »
You can buy small packs on Ebay easily

Paul
Sorry Paul, but I'd like to know where?

The ones I listed were the only Indian/Cassia Bay leaves I could find on there. :-\




Natterjak - I've asked another seller on there, who I buy quite a bit from, if he can get hold of them. I'll let you know.

If not I may buy the ones listed, and if all goes ok and you still need some, we could go halves and I'd post them to you.

Martin

404
Trainee Chefs / Beginners Questions / Re: Indian bay leaves
« on: March 15, 2011, 01:40 PM »
I presume these are the correct type, well judging by the picture anyway?

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&item=280606424973&ssPageName=STRK:MEWAX:IT

405
Trainee Chefs / Beginners Questions / Re: PLUM TOMATOES VS CHOPPED
« on: February 25, 2011, 04:05 PM »
Sure I read this somewhere.

Tins of plum tomatoes must be made from the whole firm 'perfect' ones, so after processing, you get whole tomatoes out of the tin.

Chopped are made from the rejected, split, soft, over-ripe and oddly shaped plum tomatoes (probably hence the occasional bits of skin still left in).

Not really taste tested this myself but, for this reason (over ripe), the chopped are supposedly sweeter.
 

406
Dansak / Re: Dhansak
« on: February 24, 2011, 08:19 PM »
Hi Newbie on here.

Can't believe how old this thread is.

Anyway, was looking for a new Dhansak recipe and thought I'd try this one.

Well just made it and it must say it was delicious. ;D

Followed it to the letter, although I did add half a tin of pineapple (chopped) and it's juice for the sweetness, as is found in my fav local restaurant.
Oh, and I added a chopped fresh red chilli too, as I had one left, instead of adding more my chilli powder which isn't that hot.

Didn't notice it was pre-cooked onions, till I was just about to start ::), so did a quick cheat.
Sliced a small onion, put it in a lidded tub with a tbsp of base and a drizzle of oil, and then nuked it for about 3 to 4 mins in the microwave.
Hadn't done this before, but it seemed to work out fine, so might do the onions that way again.

Cheers
Martin

Pages: 1 ... 39 40 [41]

  ©2024 Curry Recipes