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Messages - uclown2002

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41
Lets Talk Curry / Re: My Curry Book!!!
« on: October 01, 2013, 06:52 PM »
@Phil

This forum is significantly blighted by bickering and thread derailment and detracts from the purpose of the forum, namely to learn more about BIR cooking.

I for one do not enjoy the 'atmosphere' here but I sense you revel in it.

I'm grateful for what I have learned here but frankly it's just not a nice place to visit, never mind post.

42
Lets Talk Curry / Re: My Curry Book!!!
« on: October 01, 2013, 05:33 PM »
And yet another thread derailed by drivel................

43
Cooking Methods / Re: ghee and oil
« on: September 13, 2013, 09:25 AM »
Is this veg ghee or butter ghee?

44
Pictures of Your Curries / Re: Adraki Aloo.
« on: September 09, 2013, 08:16 PM »

Yes UC, parboiled in the micro, while I create the Masala, half power @ 4mins.
Drained, mad hot and straight in the sauce to combine the dish.

cheers Chewy

Will try this method in a few days; feel like a saag aloo!

45
Pictures of Your Curries / Re: Adraki Aloo.
« on: September 09, 2013, 04:40 PM »
Excellent!

Did you par-boil tatties in the microwave like you suggested in an other thread?

46
Lets Talk Curry / Re: My mission is to create the ULTIMATE curry
« on: July 24, 2013, 08:26 PM »
Is 'The Ultimate' the finished article yet?

47
You'll need some spare liquid in there to account for the steam lost in pressure cooking but presumably you're used to using a PC? It's not like a slow cooker recirculating the liquid with no losses.

tbh i've only used PC a few times but I'll take your advice and add some liquid.

48
Thanks.  I might give it a go in a pressure cooker!

49
Is the liquid from the tinned tomatoes sufficeint to prevent it drying out?  Most recipes I have seen add either water or red wine.

50
Pictures of Your Curries / Re: Parsi chicken with apricots
« on: June 26, 2013, 02:38 PM »
Good idea that Phil. I will try it.  I know what the ingredients are in the chef's mix powder, but not the proportions.  It's his secret.  I have given some to a couple of forum members to get their opinions.  Heavy on cumin and paprika apparently.  I do like it a lot, which is just as well as getting though 4 kg of it may take some time.

Rob  :)

Do you use the chef's gravy as well?  If not, which one do you use?

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