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Who was the 1st to use cabbage on this wonderful site ;D
It is a "no no" in the context of adding 1/4 of a pint of it to make a korma Ronnoc (in my opinion). It simply is not an option to using single cream, double cream, or milk. The result will be dramatically different. It will be much sourer and BIR kormas are not sour (in the slightest). I'm sorry if you can't seem to see that Ronnoc?Nevertheless, Ronnoc, what you are apparently trying to present is recipes from a particular chef in a particular takeaway. It's still not clear, from your posts, which ingredients HE actually uses when HE makes HIS korma?Thanks for your forbearance and perseverance in giving your recipes the best chance of success Ronnoc You want people to have success with your recipes don't you Ronnoc? Perhaps you have the takeaway madras recipe instead? I think most of us would be able to better relate to that Ronnoc
He Who Must Not Be Named mooted it as an idea in 2008.......
My local uses white cabbage in their base. They have told me
Thinking of doing a new Scottish base with neeps in it (and maybe a wee dram). That is how ridiculous this debate is getting...