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Messages - matt3333

Pages: 1 [2] 3 4 ... 16
11
Lets Talk Curry / Re: another curry recipe book
« on: October 24, 2010, 07:56 PM »
Great work Haldi, all looks very professional- I'm sure the Madras will be all the better for leaving it overnight.
Like you I'm also pleased with the book and the recipesw I have tried.
Matt

12
Lets Talk Curry / Re: another curry recipe book
« on: October 21, 2010, 11:58 AM »
My book turned up
I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.

** Phil.

Phil
The book is "The Curry Crunch"-Bangladeshi and Indian Restaurant Secret Recipes

13
Lets Talk Curry / Re: another curry recipe book
« on: October 21, 2010, 09:12 AM »
Hi Haldi
Mine also turned up yesterday and as you say its certainly overpriced for  the content,
A couple of interesting things such as the onion paste and yet another spices mix but certainly no eureka moment.
That said I bet its not the last BIR book I purchase :)
Matt

14
Lets Talk Curry / Re: A lesson in my local take-away
« on: October 19, 2010, 08:59 AM »
Great Stuff jb
For ?25 that sounds like a bargain deal, looking forward to your report.
Matt

15
Lets Talk Curry / Re: another curry recipe book
« on: October 18, 2010, 06:55 PM »
It's suckered me in
I've just paid for it
Every time!
I know I'm an idiot, and I'll be in line for the next one

Haldi
If it makes you feel better I went and ordered one this afternoon :'(
Matt

16
Talk About Anything Other Than Curry / Re: Sirloin Steak
« on: October 18, 2010, 09:28 AM »
Hi
My opinion on this for what its worth,
I have a Le Cruset griddle which I heat on a gas hot wok to a very high temperature (here-in lies the key)
The steak is then simply added to the pan the intense heat seals the meat and I cook for about 3 mins each side.
The smoke is pretty intense I usually cook them in the garage- but the best steak ever tender and the steak remains juicy.

The link below is a good one and the site is worth  looking at.

http://www.donaldrussell.com/cm/meat_perfection_pan_frying.htm

Matt

17
Lets Talk Curry / Re: spiced oil in base
« on: October 05, 2010, 10:05 AM »
Hi All

Supposing you have reclaimed or purpose infused oil that has been created with ingredients such as onions, peppers and garlic with spices:

1) How long is it safe to keep for?

2) Where is the best place to store it? in an old oil bottle in the cupboard? in a fridge? freeze?

Thanks in advance

Russell

I made about 1 litre of infused oil last weekend with the ingredients you mentioned.
The onion paste I froze in ice cube trays, the oil I returned to the plastic bottle and have put in the fridge I'm not sure how long it will remain safe- but I suspect it will all be gone in about 2 months.
Cheers
Matt

18
Lets Talk Curry / Re: Wondering about BIR Chicken Tikka
« on: September 21, 2010, 02:27 PM »

  What I would say though is, I don't think that they use yogurt.  The coating on the meat is too thin for yogurt to be included, or that's how it seems to me.

Ray :)

Hi Ray
I stiil tend to use yogurt in my marinade but thin this down with some oil and water, otherwise you get the problem you refer to where the marinade forms a rather unpleasant coating on the chicken.
Matt

19
Lets Talk Curry / Re: That unique bombay potato taste
« on: September 14, 2010, 06:36 PM »
Hi jb
This is a lovely dish and certainly one of my favs to which I add Panch Phoram when making, because this spice is added as whole seeds you may be able to spot it in the dish, next time you have one, wqhich sounds like it  could be very soon. :)
Matt

20
Lets Talk Curry / Re: marinating tikka in base gravy
« on: September 01, 2010, 03:08 PM »
Hi Martin
Just a thought but you may want to try diluting the marinade with some water, I use a yogurt based marinade and find that if I do not thin it down, it does tend to become an overly thick paste which sticks  to the chicken leaving the gritty taste you describe.
Matt

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