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Messages - StoneCut

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61
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Epic Nan Fail - Zero bubbles
« on: June 26, 2013, 09:23 AM »
Well, try some other recipes and teach us how to make the perfect naan afterwards. You sure don't want to hear thoughts or advice so why bother making this thread if you're gonna debunk sensible suggestions as "urban myth". It's a sure-shot way of making sure that noone wants to contribute to the thread anymore, I fear. But we'll see.

62
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Epic Nan Fail - Zero bubbles
« on: June 25, 2013, 01:14 PM »
So, how come the Naan's didn't turn out well? You apparently know all about it.

63
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Epic Nan Fail - Zero bubbles
« on: June 25, 2013, 12:52 PM »
Well, I've made many dozens of pizzas and it's definitely not an urban myth. Next time try to do it as I said and do one as you said at the same time and you'll see the difference. Yes, the dough will still rise but no air in the dough means no big bubbles.

64
Lets Talk Curry / Re: For those of you with Ebooks.....
« on: June 25, 2013, 10:57 AM »
There are plugins for Calibre that will remove most sorts of DRM such as that from Amazon, iTunes and so on, George. I'm sure you've got it via PM now. If not send me a PM and I'll help. I hate DRM and fear it will come back to haunt us eventually when the first companies fold in another 10-20 years.

I'm not going to get into the moral debate, either. My stance is: If I buy a physical book I can make photocopies of individual pages as I see fit (I know I cannot distrubte them and respect that). Now, if I want to do the same with an eBook then I certainly will.

BTW: Supplying a link to a website is usually not illegal (what someone does there eventually might, though), even removing the lock via that link isn't even illegal where I live. The alternative would be: Grab a pirated copy of whatever and have no such restrictions - I wonder what the author would prefer? I had to resort to such measures with a heavily protected Audio CD that I wanted as MP3 for my iPhone which resulted in me never buying a CD from that artist again.

What I do with my property is my decision, IMHO. It's the same with electronics devices that are artifically restricted. I'll just unlock them.

65
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Epic Nan Fail - Zero bubbles
« on: June 25, 2013, 10:46 AM »
I think what may have been a not-so-good-choice was rolling out the dough. Just push it down with your fingers and don't knock all the air out of it and try again (watch some videos how the pizza guys do it). And if you want them as puffy as the one in the last pic then you'll definitely need some yeast, IMHO.

66
Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway
« on: June 25, 2013, 10:42 AM »
Neither looks like a BIR curry to me. The ingredients are not typically BIR either (no curry leaves in BIR, but lots in traditional Indian). I have no idea what they are. Do you know Chonk?

67
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: CA's Curry Base (aka "gravy"/"sauce")
« on: June 13, 2013, 11:21 AM »
I use a microwave on defrost stage - it takes about 5 minutes for a 300ml plastic bag with Curry base gravy/sauce.

68
Just Joined? Introduce Yourself / Re: From the Land of Schnitzel and Sauerkraut...
« on: June 11, 2013, 09:37 AM »
Keefy, I think you'll find that the methods and recipes you can find on this site are worthy to reconsider doing your Curry nights again ;)

Whenever I invite friends over for a curry they always love it, but they don't know REALLY good curries anyway. On the other hand, if your last "proper" curry was more than 12 months ago then you'd probably be a very happy camper with my curries (and I'm nowhere near where I'd like to be).

69
Just Joined? Introduce Yourself / Re: From the Land of Schnitzel and Sauerkraut...
« on: June 10, 2013, 11:31 AM »
Hi Keefy,

I also live in Germany. You can also get most of the stuff you might need at so-called "Asia Shops" - they might seem like they only have chinese stuff but the ones I've been to all stock Patak's, TRS and all the other brands, too. Most even have a small british corner for stuff like Bovril and so on.

As you noticed, you can get lamb at turkish shops but if you want to be more authentic then ask for Mutton as that's what the takeaways use in GB (Mutton is "Hammel" in German. If they don't get it then say "altes Schaf" for "old sheep" or try "Koyun Eti" which is Turkish for mutton meat).

Curries here are terrible for the most part (the odd exception here and there). A "Dhansak" is very close to what I call a "german curry" (Meat, Curry Powder and Pineapple or Banana even), I think that most restaurants don't have it for that very reason. They want to be more exotic, I think. Don't forget that the german invention "Toast Hawaii" is a household staple, too.

70
Just Joined? Introduce Yourself / Re: Hi new starter looking for the ultimate garlic chillie recipe
« on: June 06, 2013, 12:29 PM »
Check out some of the "South Indian Garlic Special" recipes on this site. They might be what you're looking for.

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