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Topics - goncalo

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As I've generally always stuck to chicken, this is an area where I feel I need to learn more about. What your favorite cuts of beef/lamb and how do you precook them?

Thanks

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Lets Talk Curry / uncyclopedia's pisstake on curry
« on: May 20, 2013, 11:00 AM »
Curry

Curry houses, like this one at the end of my street, are a proud part of the British establishment.

Curry is a hot and spicy sauce-based dish that was originally invented in Britain. Along with Spaghetti Bolognaise and Chinese Food, it is one of many British dishes that have become a part of Global cuisine. Today it is enjoyed around the world.

There are many kinds of curry, and choosing the right one can often be a confusing and stressful experience.


Korma

Korma comes from the Indian 'kurma' which means 'for her'. Korma was designed for women who were constantly getting taken on dates to curry houses by their spicy food-loving boyfriends. Experienced curry eaters would advise against ordering korma if you are a man, as it is comparable to ordering a J2O in a rough pub. The only exception is when it's part of an all you can eat buffet, where it's essential that you try everything (after all, it's costing you an entire

14
Grow Your Own Spices and Herbs / coriander questions
« on: May 16, 2013, 12:37 PM »
I bought a lidl pot of coriander and I would like to move it to the backyard to grow it there, but I have no idea how to do it, as I read around here that coriander doesn't like to be moved around, etc.

Any advice?

16
Trainee Chefs / Beginners Questions / saffron in pilau rice
« on: May 02, 2013, 12:57 PM »
I managed to find some saffron in a local store in one of those schwartz type mini jars with 5g of saffron threads at 6euro :o I still got it just to see what's so special about it and thought I'd use it in some pilau rice. My question is, how much would you use for a 3 mug of basmati rice?

is 5g too little or too much?

17
Talk About Anything Other Than Curry / italian food topic
« on: April 16, 2013, 02:57 PM »
I'm dying to find a decent ragu/bolognese sauce/enhanced olive oil recipe. Any advice?

Also wondering if anyone knows of any good forum/blogs/[e]books for italian food

Thanks!

19
Lets Talk Curry / Cookery Courses
« on: April 04, 2013, 01:09 PM »
I would like to make this an official thread for announcements of cookery courses. As I discussed here earlier, I'm attending a lesson with Atul Kochhar at the Dublin Cookery School, in Ireland. It's an evening track of 2.5 hours called "The spice trail", the site description is enclosed below. However, lately I've been thinking that I would like to take an actual course with an actual BIR in UK, so if you do know of any offers in this regard, please post it here and try to include any reviews, to help making a safe decision.

Quote
The essence of good Indian cooking revolves around the use of spices, not only combining them but drawing out several flavours from a single spice - by roasting, grinding or frying.  This course will show you how to use them in different ways, drawing on recipes from different parts of India.  After a short demonstration we will guide you through each step, before moving into the hands-on area, to ensure you can recreate these dishes at home.

I mailed the school to find out more about this course and I got the information below:

Quote
The course will cover spices, how to cook/roast them, meat/fish/vegetarian dishes, how to adjust flavours and will give a good general knowledge of Indian cookery.

Thanks

20
Trainee Chefs / Beginners Questions / chana dhal/aloo preparation
« on: April 01, 2013, 07:12 PM »
I should start by saying I don't really like lentils or chick-peas, however, a great friend of mine loves chana aloo and I offered to try and make it. I have read a few tips here and there, so far it comes down to:

- soak chana dhal in water overnight before using
- pre-cook using the standard method: turmeric + salt, boil and simmer for 30mins

I have not seen any BIR recipes for channa aloo so far, so I'm sort of wondering what things would you expect a BIR chef to add to make it less bland? I suppose it's not just about finishing the cooking of the dhal and aloo using a few ladles of base?

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