Author Topic: Towards a more aromatic pulao  (Read 3717 times)

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Offline mickyp

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Re: Towards a more aromatic pulao
« Reply #10 on: April 01, 2020, 07:48 AM »

Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #11 on: April 01, 2020, 09:02 AM »
No, not seen it before.  I wonder why he uses outsourced images rather than provide his own ?
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Offline mickdabass

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Re: Towards a more aromatic pulao
« Reply #12 on: April 01, 2020, 10:01 AM »
Hi Phil

Thats a very interesting read.
Ive never tried to cook rice in a microwave. Must give it a go.
Seem to  have a bit of spare time at the moment lol
Reading your article reminded me of a ridiculously over complicated gravy recipe I tried about 10 years ago.
That included a spice stock to be added to the gravy at the latter stage of cooking. I seem to remember it completely ruined the gravy. I know the stock had another name so I googled it and found this recipe instead from Dan Toombs. Might be worth a look

https://greatcurryrecipes.net/2013/09/10/herb-and-spice-stock-for-that-perfect-curry/

Stay Safe
Mick

Akhni stock?

Yep - thats the one!

Offline mickyp

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Re: Towards a more aromatic pulao
« Reply #13 on: April 01, 2020, 10:19 AM »
I don't know Phil, i also don't know if he is still going, interesting little read though.


Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #14 on: April 01, 2020, 10:26 AM »
Well, all credit to the man, he acknowledges his sources, but I would have a teeny bit more faith in his prose if he provided photographs of his own work rather than that of other people ...

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Offline romain

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Re: Towards a more aromatic pulao
« Reply #15 on: April 02, 2020, 01:39 AM »
On the subject i found this today, anyone seen it?

https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/

I have no idea who this guy is but I did get a ping back from it when he published it.

"First – you should read this tutorial in its entirety – it will start you on the one true path to BIR nirvana! This author really knows their stuff and I simply can’t improve on their techniques and instructions."

I remember because I am at the other end of the link :smiling eyes:
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Offline noble ox

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Re: Towards a more aromatic pulao
« Reply #16 on: April 02, 2020, 07:29 AM »
R.

On the subject i found this today, anyone seen it?

https://www.thefooddictator.com/the-hirshon-british-indian-restaurant-curry-base/

I have no idea who this guy is but I did get a ping back from it when he published it.

"First – you should read this tutorial in its entirety – it will start you on the one true path to BIR nirvana! This author really knows their stuff and I simply can’t improve on their techniques and instructions."

I remember because I am at the other end of the link :smiling eyes:
« Last Edit: April 13, 2020, 04:18 PM by Peripatetic Phil »


Online Peripatetic Phil

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Re: Towards a more aromatic pulao
« Reply #17 on: April 02, 2020, 10:33 AM »
I am sure that the honourable member for Bos Nobilis will amend his own post once he realised that whatever he intended to say did not appear !
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Offline livo

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Re: Towards a more aromatic pulao
« Reply #18 on: April 02, 2020, 11:04 AM »
In English?
Whiskey is the answer, but what was the question?

Offline madpower

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Re: Towards a more aromatic pulao
« Reply #19 on: April 02, 2020, 03:48 PM »
Thankyou Phil for your pilau rice recipe,i did it to spec last night and like you i wont be looking back,it as got pretty much the same smell and taste as the rice from one of my local takeaways,couldnt be happier,cheers


 

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