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SnSMany thanks for posting the recipes, and so quickly too!I agree it looks like KD's recipes plus enough changes to introduce an element of doubt. The main changes in the base sauce ingredients are:1.5 to 2 pints of chicken stock (20% of KD amount and she uses plain water)1 tsp salt (33% of KD)1 tin chopped tomatoes (what sized tin?! - useless recipe)8 tablespoons veg oil (33% of KD)2 tsp turmeric (66% of KD)2 tsp paprika (66% of KD)But he makes up for less salt in the base sauce, with what seems like a huge quantity in the stage 2 recipe. Could a takeaway-sized portion of curry contain as much as 4 tsp salt, plus underlying salt in the base sauce?Then he says: "half a Jif lemon juice". Does that mean half a complete container?I agree that, to many people, this item would represent a fair deal, at the price. I just hope he's being honest about having paid to get the recipe friom a curry house. If not, it's a shame that some people would stoop that low to tell such a lie.RegardsGeorge
Theres a set Sabatiers rrp 140 for 50 quid in tkmax atm. Are they good?
hi ast you must have knownjust logged on and read your posting very good and i am pleased that peeps are getting the results using the method i posted. what i was going to say was rather than putting more chilli powder in change to a really hot one like TRS extra hot chilli powder or ask in a local asian store.or fry a couple of really hot chillies in the oil and sauce then remove,i would go for green chillies though as i think the reds tend to be bittererer.oops!well done again with the pictures. would love to post something but abit useless at things like that at mo. and i am on stupid dialup a the mo also. but just waiting for broadband modem to turn up so maybe soon.keep up the good work astregardsgary
Can i say they are some of the best pictures in terms of quality i have seen on the website.What camera are you using i must get one immediatly.
Curry looks superb by the way.