Recent Posts

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21
If you could offer one or two hints, Pap, I would be much obliged — searching for "BIR" throws up mainly Turkish texts, or so it would seem ...
22
Your welcome Phil, however look for more recent Bir publications and you'll be pleasantly surprised.

Regards pap rika
23
Much appreciate, Pap.  Book located and downloading as I speak.
24
After I try a couple of recipes from Maddhur Jaffrey’s Instant Pot book that I got from that excellent book site linked in this forum recently.  What a site that is.

Could you please remind me of the URL, Robbo, or perhaps link to the thread in question ?  For once, the site's normally reliable "search" functionality is letting me down.
--
** Phil.
25
Truthfully, the ‘banging on’ term is mine. She’s American so doesn’t have such linguistic capability.  Mind you, when we first got our vacuum sealer it was a revelation and I vac-pack tons of stuff now. First try of the spices though.  Will give that a run out on a curry this week.
After I try a couple of recipes from Maddhur Jaffrey’s Instant Pot book that I got from that excellent book site linked in this forum recently.  What a site that is.


Robbo
26
While banging on about sous-vide  :)
27
Glad to hear that she is earning her keep, Robbo  :smile:
28
Just the other day, I proudly showed my newly re-arranged spice tin thing to daughter #2. “See, when I make that instant Pot Butter Chicken, I just take one each of these individual spices and add to a tin of tomatoes, no back and forth to the pantry” etc etc… She’s a very organized person, likes to plan meals for the week in advance etc. I thought she’d appreciate my effort.  She just asked, “why don’t you just make up a single packet with everything in it?”

Wait, what?

“Yeah then vacuum seal it with that machine you’re always banging on about for sous-vide”

Result.


One regular and one hot one for me.

Robbo
29
Biriani Dishes / Re: S&B curry sauce
« Last post by Robbo141 on May 14, 2022, 02:09 PM »
Great effort Livo!  I have a tin of S&B curry powder for Asian recipes that call for that, such as Singapore noodles.  But for good old plain curry, those blocks I buy are perfection.  Slice a few Thai chillies lengthwise and boom!

Robbo
30
Lets Talk Curry / Re: Another take on the 5%
« Last post by bhamcurry on May 11, 2022, 03:57 AM »
I think you're spot on. Sensory overload from being right over it, plus trying to recreate some memory holed ideal results in that elusive "extra".

I am happy with the curries I am making, but I think part of that is making the Curry Guy base gravy and using chicken stock instead of water - it adds a subtle depth to the flavour that is very pleasant indeed.
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