Login with username, password and session length
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Our Indian cookery courses are a journey through Southern Asia where your taste buds will tingle with excitement! Indian cuisine is so fascinating how from region to region the ingredients and flavour of the food changes.
I have managed to get by over the past 25 years with only two woks, i.e. they last and last and last! Both have been steel and therefore require "tempering" but once you have used them a few times they build up a "patina" which means they become quite non-stick. I would also suggest go for one with only one handle and a wooden one at that so it doesn't conduct heat and burn your hand. I have used both flat and round bottomed without any noticeable difference. You can usually balance a round one on a gas burner. Your local Chinese supermarket sells the best woks at the cheapest prices. Go for something with deep sides to prevent splashes on your cooker!Hope this helps.
The reason this place has gone to the dogs is because you cant post your own views on here without somebody having to say something that doesnt sit well with their view and its always the little "click" of people that come out of the woodwork and have to suck up to certain people.I use to post on here all the time, but now it just seems a certain few dont agree with anything that anybody has to say. Its a forum about curry and the such, its peoples crazy ideas that have probably made most of the recipes on here.This site used be a helpful and a joy to go on, but i have no idea what has gone wrong, think its the case of "i know it all" syndrome.Well thats it sorry about posting my views.
its always the little "click" of people that come out of the woodwork and have to suck up to certain people.
I use to post on here all the time, but now it just seems a certain few dont agree with anything that anybody has to say.
Its a forum about curry and the such, its peoples crazy ideas that have probably made most of the recipes on here.
This site used be a helpful and a joy to go on, but i have no idea what has gone wrong, think its the case of "i know it all" syndrome.
Jesus BB get off your high horse and chill out a bit.I can understand why a few of members dont bother posting on here anymore.Thanks and good bye.
Here we go.I also use the water from when its defrosted and use that either in rice or put in the curry itself.