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Messages - Gav Iscon

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Spot on mate, I’ve being trying to get strong bread flour and dried yeast for 2 weeks now and can’t get any

Same out here MA. I was lucky enough to find a 5kg bag of bread flour this week (last one on the shelf and the first I've seen in weeks) and when I got to the checkout it was on special.  I already have a pack of yeast but it is unavailable in the main stores out here as well.  Check the Asian markets. 

At a pinch plain flour (10% protein) is usually strong enough to do a fair pizza.  Maybe ask a local bakery if they can spare a little yeast.  You can grow yeast from a very small amount and harvest it. As long as you're reasonably sterile it isn't hard and you can keep a live yeast colony dormant in the fridge for quite a while.  Check out the home brew forums for info.  Home brewers harvest their yeast colony quite a lot.

The other alternative is to do a sourdough starter.

A few people I know have been using pizza flour for regular bread baking and they say its great. They buy the 25kg bags from the cash and carry but i know my indian place sells it in the bulk bit. Its quite cheap as well.

Dried yeast is a problem though, I'm onto my last tin so I started my 3rd attempt at a sourdough starter. My kitchen isn't that warm so they always struggle.  :confusing:


 Everything else is good to go but the tin!

The last few I've done, I've just done in foil on the BBQ and unwrapped halfway to add a bit colour. Last one was a course texture as missus prefers it like that(I think its like meatloaf  :confusing3: ). I like mine blitzed in the processor to give it that friday night kebab texture when cooked.


And this seems like a perfect time to try out loveitspicy's Doner-in-a-Tin - the one I said I would do years ago and never quite got around to it! Well, if I can buy minced lamb in the rapidly-emptying shops, that is!

I picked some up some lamb mince in Aldi last week for home made doner. I have used beef mince before with good results. Its just about scratching that itch that most men seem to have :umy: :umy: :smile2: :smile2:

And let me know what its like as i'm always up for some homemade kebab. Most of the ones I've done lately have involved some doner mixed spices from various places. Still nice though.

Pictures of Your Curries / Re: Stephen Lindsay's Punjabi Masala
« on: January 20, 2020, 05:27 PM »
Looks fantastic Naga, I'll have to start rattling my pans a bit more.

Use mine all the time with Chewys multi cooker base. Makes a really good base.

Grow Your Own Spices and Herbs / Re: curry leaf import
« on: May 22, 2019, 03:46 PM »
Reading up on the curry leaf ban, they were indeed banned from India (amongst other things )in 2014 due to the pesticides being used. Special sanctions were imposed that allowed import as long as the imported leaves had been tested and came with certification and health certificates. The 2018 bit was a review and the ban with sanctions has continued.

The topic was of interest to me as back in 2013 Newcastle had a Spice festival and hundreds of people suffered food poisoning due to raw curry leaves in a chutney.

Much more informative than newspaper reports are the horses mouth.

And a nice looking plant mickyp

Grow Your Own Spices and Herbs / Re: curry leaf import
« on: May 22, 2019, 08:40 AM »
Sainsburys still sell fresh ones .

And I'm sure the Indian suppliers I use still do them in Newcastle.

I believe this is the same gentleman. Of course I could be wrong ?

You'd be right.

Pictures of Your Curries / Re: Tandoori Chops with Aloo Bhorta
« on: March 31, 2019, 10:15 PM »
That just looks great Naga.

On the list to try  :) :)

Funnily enough I was reading up on this the other day. Pressure Canners usually have a pressure gauge built in as depending on what type of food it is, you have to adjust the heat to adjust the pressure.. I was wondering if my Instant Pot would do it but it doesn't reach enough pressure. The newer models have a canning feature on them which increases the pressure. Also as Bhamcurry said, the canners are usually taller..

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