shaaark 10,136 Posted December 7, 2020 Report Share Posted December 7, 2020 2 minutes ago, WILF said: Well it’s certainly the right weather for a curry ! Always the right weather for curry Quote Link to post Share on other sites
shaaark 10,136 Posted December 7, 2020 Report Share Posted December 7, 2020 9 minutes ago, sid g said: in benidorm one august for a stag do temps in the 80s we went for a curry You remember the curry? Lol Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted December 8, 2020 Author Report Share Posted December 8, 2020 O M F G!!! Arrived this morning. Now, my guilty little pleasure is sniffing it! It's fukking Incredible! Quote Link to post Share on other sites
hambone 948 Posted December 8, 2020 Report Share Posted December 8, 2020 Douwe Egberts coffee jars are ideal for storing the more common spices that its cheaper to buy in plastic bags/larger amount's. Quote Link to post Share on other sites
dytkos 17,536 Posted December 8, 2020 Report Share Posted December 8, 2020 18 minutes ago, hambone said: Douwe Egberts coffee jars are ideal for storing the more common spices that its cheaper to buy in plastic bags/larger amount's. My Mrs drinks loads of it, they go out in the recycling every fortnight. Cheers, D. 1 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted December 10, 2020 Author Report Share Posted December 10, 2020 I fukking Love It when the postman drops by these days! And that's Without the carrier bag full of goodies I also have in waiting! Ordered some 'Mild Madras' powder, last night. I think that's it now? Until I turn my attention to another recipe, I'll have everything I need to be getting on with. Except fresh things, like peppers, which I'll pick up as required Fukking Fresh Coriander's still a blocker though! Poxy fukking stuff!!! I'll have to widen my scope. Ask mates if their wives see any. It can be frozen, so there's that ... Quote Link to post Share on other sites
WILF 44,322 Posted December 10, 2020 Report Share Posted December 10, 2020 Well I just stuck a mutton Rendang in the oven. Mutton (obviously !) onion, ginger and garlic chopped to a paste and fried off in butter. Tumeric, coriander, cumin, black pepper and cinnamon Added and warmed through. Tamarind, coconut milk, juice of a whole lime and rich brown sugar Dried fruit and chopped almonds. Smells amazing ! 3 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted December 10, 2020 Author Report Share Posted December 10, 2020 Funny; I've just found myself sitting there - never mind where! - considering how I've never in my life had a " Vindaloo ". I've heard of the 'Alpha Male' types, sitting there, sweating bullets as they loudly declared they Loved it. Dunno. What's that one Phil Lloyd seems to relish? Forget the name now. Bit rushed. Then there's that " Rogan Josh "? What's that about? Somewhat rhetorical questions, I know. What can anybody say about a taste? I guess one advantage, with Al', is that he steers us to making 'A Curry'. That's it. You basically make it and eat it. One portion. So, if I made one and found it dire? No great loss, is it? Quote Link to post Share on other sites
WILF 44,322 Posted December 10, 2020 Report Share Posted December 10, 2020 I just don’t find Vindaloo or Phaul (spel?) pleasurable. In fact Phaul is torture ! My old mum used to eat it and it looked like a gauntlet ! Tried the most tiny bit once, and I mean tiny......couldn’t taste or enjoy anything for an hour afterwards Quote Link to post Share on other sites
green lurchers 16,369 Posted December 10, 2020 Report Share Posted December 10, 2020 (edited) 8 minutes ago, Ken's Deputy said: Funny; I've just found myself sitting there - never mind where! - considering how I've never in my life had a " Vindaloo ". I've heard of the 'Alpha Male' types, sitting there, sweating bullets as they loudly declared they Loved it. Dunno. What's that one Phil Lloyd seems to relish? Forget the name now. Bit rushed. Then there's that " Rogan Josh "? What's that about? Somewhat rhetorical questions, I know. What can anybody say about a taste? I guess one advantage, with Al', is that he steers us to making 'A Curry'. That's it. You basically make it and eat it. One portion. So, if I made one and found it dire? No great loss, is it? Ya lacking the basic fundamental key ,, chillies if you got top notch chillies ain’t to much you need other than garlic , onion , cumin n mustard seeds turmeric only trying to help ya not knocking your enthusiasm Fresh curry leaves an fresh corriander essential bangs don’t use sugar indians do take ya pic Edited December 10, 2020 by green lurchers 3 Quote Link to post Share on other sites
green lurchers 16,369 Posted December 10, 2020 Report Share Posted December 10, 2020 (edited) And ken if you put too much methi fen Greek in ya food it be like eating a clod of earth lol , you be needing a decent veg oil and put the minced garlic in toward the end nothing worse the burnt garlic , I tend not to take many pics of curry as it looks dogs vomit but a pic of onion bargi I made n sold while back you should check the mich star Indian chef on YouTube he’s good curry leaves n seeds make the oil and prep before starting as it cause fk ups all the stuff they use in foods is real good from the leaves seeds turmeric garlic and more are great fighters and preventers of diseases forgot fresh ginger not ginger minge but fresh ginger lol Edited December 10, 2020 by green lurchers 1 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted December 10, 2020 Author Report Share Posted December 10, 2020 Fresh Coriander is in the pipe line!!! At Last!!! Fukking cracked it! My mates wife's gonna be grabbing me some, next week! Fukking Sorted!!! Off to Amazon, in a minute, for some poxy fukkin cloves! I was so sure the supermarket would have a little Schwartz jar? Fukking Ground, weren't they! FFS! GL; What's " A decent veg oil ", please? I've only got this old half bottle of the cheapest shit out there. I use it for frying the odd egg. If you reckon it matters? By all means name me a brand, please. I'll get it Are " Curry Leaves " different to Bay leaves? Quote Link to post Share on other sites
Ted Newgent 4,896 Posted December 10, 2020 Report Share Posted December 10, 2020 Just stocked up with bits Quote Link to post Share on other sites
WILF 44,322 Posted December 10, 2020 Report Share Posted December 10, 2020 Knocked up some egg fried rice to go with the Rendang 3 Quote Link to post Share on other sites
Ken's Deputy 4,456 Posted December 10, 2020 Author Report Share Posted December 10, 2020 Oh god! Pass us that rice, please, Wilf! That'd go down a storm with my peppered pig, tonight! I must find and settle on a good rice, actually. Bought a sack of brown basmati. But, nothing I do to it can make it less than hard and gritty I'd prefer something softer. Anyone? Quote Link to post Share on other sites
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