Author Topic: chives  (Read 10788 times)

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Offline oscar

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chives
« on: September 06, 2006, 09:40 PM »
just tasted my daughters takeaway curry sauce that came with tandoori chicken. plenty of  finely chopped chives ;) also being a restaurant owner, on my trips to the local cash &carry i always notice that the bir guys  have a case of carnation brand condensed milk on the trolley

Offline Yousef

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Re: chives
« Reply #1 on: September 06, 2006, 09:51 PM »
Oscar,

Welcome thanks for this information i was under the impression that the Chefs used Chives in the curry then when i looked into it it turned out to be chopped coriander stalks, which give a very strong kick in the finished dish.

Not sure about condensed milk though, maybe for desserts...

S


Offline oscar

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Re: chives
« Reply #2 on: September 06, 2006, 10:12 PM »
amin. yeah could be coriander stalks,but could taste chives aswell. on a different note ,iwas given a box of s&b japanese curry sauce concentrate anybody tried this

Offline John

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Re: chives
« Reply #3 on: September 07, 2006, 06:21 PM »
Not sure about condensed milk though, maybe for desserts...

I've seen bir's use condensed milk in kormas and passandas.
I too have used condensed milk in a korma which tasted just like a bir's.


Offline Ashes

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Re: chives
« Reply #4 on: September 09, 2006, 06:25 AM »
If youve ever made Kulfi indian ice-cream youll know that when you reduce the milk by half, it tastes like Carnation condensed milk which i presume is all that condensed milk is. Indians love the taste and is probably used in ice-creams and mild curries like korma.

Offline laynebritton

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Re: chives
« Reply #5 on: September 09, 2006, 11:04 AM »
They also use this type of milk in their tea they fill a saucepan with a whole tin of carnation milk then add cardamom pods, sugar and tea bags and let it simmer I have tasted it and it's to sickly for me but I gather that is how most Indians make their tea.
Layne ;)

Offline traveller

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Re: chives
« Reply #6 on: September 09, 2006, 02:02 PM »
I can say for sure, being an indian, that is not how any indian i know makes tea, not in the US, UK, or India!!! Please do not make assumptions like that without any true knowledge.


Offline laynebritton

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Re: chives
« Reply #7 on: September 09, 2006, 02:26 PM »
Hey calm Down
when I was at a friends home this is how HE made it OK !
and he WAS Indian.
And Further more I Don't make assumptions I know what I seen with my own eyes. >:(



Offline Cory Ander

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Re: chives
« Reply #8 on: September 09, 2006, 02:51 PM »
Firstly, regarding chives, I have found the same as Stew.  I also thought that the little stalks in my special fried rice were chives but, upon looking more closely, I found that they were actually finely chopped coriander stalks.  They were really sweet and tasty and seemed to have absorbed quite a lot of oil!

Secondly, regarding condensed milk.  Same as John.  I also use it in kormas and pasandas.  It not only gives them a creamy sweetness, but it also gives them a similar texture to BIRs.....used fairly sparingly though, cos it's really thick, sweet, stuff!  Not to be confused with evaporated milk though.  I use this too.

Thirdy, I might just try using condensed milk in my tea as Layne describes  ;)
« Last Edit: September 09, 2006, 02:59 PM by Cory Ander »

Offline DARTHPHALL

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Re: chives
« Reply #9 on: September 09, 2006, 02:59 PM »
And fourthly, the sun is out, it's a boootifull day "get out there"! 8)



 

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