Haven’t seen your contributions yet, cy…
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Haven’t seen your contributions yet, cy…
Where are yours, hypocrite?
Quote:
Originally Posted by DrWilly
I think I’ve posted more than enough cooking posts. That’s already clear. :rolleyes:
No there's not.Quote:
Originally Posted by cyrille
Go get your eyes tested or are you blind drunk again.:rolleyes:
Planning a Turmeric Cumin for the weekend.
:rolleyes:
https://teakdoor.com/attachment.php?...d=124057&stc=1Quote:
Originally Posted by cyrille
If you create something, you can name it whatever you like.
Chill you chilli fans and open the windows in that flat u lent
You might be on to something there.Quote:
Originally Posted by cyrille
Looking forward to it chitty.
Bad boy big batch Tandoori curry for dinner with 1.8Kg of chicken
Attachment 124638
I might need to upgrade to a bigger batch pot
One of my top batches this time with just the right measure of peppery piquancy
Attachment 124639
Feeling the sting of Cyrilles cruel Vesta serving-style derogations, I have cultivated a side by side serving feng shui this time
This approach allows for a slightly more runny (and I feel authentic) curry consistency
^ pretty sure Cy was being cruel to be kind.
Clearly, you didn't heed his advice.
:)
Nice adding the peas to it Looper, I have taken to adding cashew nuts to my curry's now.
Tandoori chicken curry soup, hard economical times?Quote:
Originally Posted by Looper
This is Tandoori chicken curry
Attachment 124664
Served on a windowsill? :33:
Only resting (its case)Quote:
Originally Posted by Edmond
*squints eyes suspiciously*
Very hot curry, we added some Surin dried chilies as well, definitely wasn't required.
Attachment 124665Attachment 124666
A spicy panang?Quote:
Originally Posted by Bonecollector
It was either that or a massaman when I was oot with people who couldn't do spice in Thailand.
You are a southerner though, so perhaps understandable.
:)
You can't go wrong with peas. I add them to pretty much everything.Quote:
Originally Posted by Bonecollector
And so easy to prepareQuote:
Originally Posted by Mendip
No shit?Quote:
Originally Posted by Mendip
Attachment 124671
This is your run of the mill panang curry paste
The other one is ironically a Thai 'southern' style which I can assure you is very hot.
That sauce looks similarly soupy, or even more so, once you look past the big chunks of chicken.Quote:
Originally Posted by Molle
The big pieces of chicken look more like the way restaurants serve curry. But I have a sneaking suspicion that they do this to authentically demonstrate that you are indeed getting a decent measure of meat.
For actual eating purposes I prefer the chicken chopped up into 1.5cm cubes so I can eat the whole thing with just a spoon and without a knife, which means the meat is lurking in the sauce incognito.
I normally thicken the sauce with flour so I can serve it in the traditional Vesta presentation style. So sauce thickness is not an indicator of fiscal liquidity.
But this thickening is probably inauthentic, I suspect, and real ethnic curry sauce is more soupy than what I normally congeal.
It was actually 2.1Kg of chicken instead of the usual 1.4Kg. I did the mental arithmetic wrong the first time.
My 1st attempt at Thai green curry.
It's not looking very green even though there's 5 tablespoons of paste in there..
https://teakdoor.com/attachment.php?...1&d=1747745826
:smileylaughing:Quote:
Originally Posted by Joe 90
Shovel it into a 'vesta style' rice circle, eat it with a poppadom and drink copious amounts of rotgut brandy.
You'll be an expert with a thread to prove it by tomorrow.