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Messages - mickyp

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501
Lets Talk Curry / Re: Scaling spices and bulk cooking.
« on: February 11, 2019, 09:51 PM »
This thread is a fun read, interesting though is when a group of people discuss the subject /use of chillies it still produces heat :), as SS say's the result is the readers being more well informed, cool.

502
Lets Talk Curry / Re: Growing time disappointment
« on: February 11, 2019, 04:10 PM »
Chilli Plug plants should be available in march, thats how i got my Dorset Naga's last year, i bought three, two of which didnt do well because the holes in the pots were too smalland didn't drain, they are currently all cut back to the stem in a cabin in the garden, hopefully come march they will liven up, easier to grow than from seed imo.

503
Lets Talk Curry / Re: Scaling spices and bulk cooking.
« on: February 11, 2019, 04:01 PM »
From trying to scale up on a number of occasions i have settled on the idea of two portions at a time as a max then add to the pot until you have got enough, i feel the problem is making sure the spices are cooked out, easy when doing a portion at a time, but more difficult with a large mass.
Regarding chilli which is a dominant spice if scaling up and the rest of the spices have not been cooked out then in my humble opinion the chilli will dominate,
If you are going to attempt a large scale up you have to know what you are doing and have the burners capable of proving the heat.

504
Grow Your Own Spices and Herbs / Re: Curry Leaves
« on: February 11, 2019, 01:05 PM »
Hi Fitdog,
Yep i have grown my curry leaf tree from a small plant that i got from "The Citrus Centre" (google) im in surrey, its now 3 years old and a healthy 2ft high bushy tree, last year i got a crop of berries that didn't quite make it to seeds, maybe this year lol,
just avoid frost, keep it away from ponds, (scale insect) and during the winter an outside shed is fine, during the summer feed with citrus food, soak the pot and then let it dry out before watering again, ie stick your fingers in the soil and only water when the soil is dry for at least two inches, its good fun, enjoy

505
Enjoy the shopping, as well as reading i feel a lot can be learned from watching, you tube has a plethora of videos you can learn from, one word to remember is "caramelise" let the sauce stick to the side of the pan and scrape it back in.

Keep your spices cool in airtight containers and in the dark, they love it  :)

506
Thanks, i have "run it in"  and worked out you need a good "bed" of charcoal to get it up to a good temperature, also i will try and utilise the heat to cook stuff for the next day / freeze, i also bought a 40ltr second hand stock pot off eBay  so when i do the gravy i go large lol, i will cook up the next batch outside in september to last me through the winter.

As i write, six naga chilli plants are growing up behind me, and the curry leaf tree is budding.

If curry had to be injected i would look like a pin cushion  :)

507
Just Joined? Introduce Yourself / Greetings Fellow curryholics
« on: May 08, 2017, 06:16 PM »
Hi

Newbie to this forum, now retired i have more time to read and strive to recreate the meals i enjoy at our many curry houses, i find making the gravy therapeutic, and enjoy cooking up a curry on the hob, i also recently treated myself to a Tandoor oven, stick blender and two cast iron woks. when in my local asian store im as happy as a pig in **** :)

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