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You've just ruined my day lc
Quote from: Kattis on June 30, 2015, 11:56 AMi think it is a lovely forum also and well balanced.. it is nice to have it a little social also all work and no play make a forum a dull day i was on another curry forum that was super over zelous mods and admins .. so boring.. i will not be returning to that one now i have found here again Lol, Kattis I really would love to know who you really are, and were you got the aviator photo from?LC
i think it is a lovely forum also and well balanced.. it is nice to have it a little social also all work and no play make a forum a dull day i was on another curry forum that was super over zelous mods and admins .. so boring.. i will not be returning to that one now i have found here again
Hi all. I've been making my base like this for a while now with some really good results. It's pretty much Jb's base ingredients but with the ideas that chewytikka uses in his pressure cooked base.I hope that someone will find this useful.Rob
Looks pretty decent, Bob.I'm not sure if posting images showing recipes from (what I assume is) a copyrighted publication is legally or morally sound though.Maybe a moderator could keep us on the straight and narrow in this regard
I'd use jaggery (think that's how you spell it!) as it seems to lend itself to curries nicely. A different kind of sweetness (a bit more subtle) and dissolves a lot more easily without any "granulation". A block of it lasts ages, as you only grate off a little bit at a time.
Quote from: Sverige on June 23, 2015, 10:46 AMThere's a very easy solution which is for the site admin to customise the home page via the portal he will have access to so that only posts from the "lets talk curry" and recipe boards show up in the "recent posts list". This will keep LC and Phil happy.Phil is not in the least un-happy; the status quo seems fine to him. It is Madras Andy and Little Chillie who seem to feel that there is an excess of non-BIR-related chat, whereas I feel that we achieve a well-balanced mix.** Phil.
There's a very easy solution which is for the site admin to customise the home page via the portal he will have access to so that only posts from the "lets talk curry" and recipe boards show up in the "recent posts list". This will keep LC and Phil happy.
Having watched numerous videos on YouTube it seems a lot of chefs including H4ppy's mate Sam seem to favour ghee instead of oil. I've only ever used oil in the finished dish. Does anybody think ghee makes a better curry. Also what type of ghee - vegetable or butter? CheersMike
Ok so we often hear people talk about leaving a curry to develop in flavour, or for the spices to intensify!Is there any truth in this theory, or are we just approaching the dish the following day with fresh senses?The above is my opinion it's just my senses dulled from cooking, but it would be interesting to here members thoughts and opinions.
Chicken PhalfreziA nice combination of CH phall and a Jhalfrezi, very hot and totally lush
