Grant(aka_eddy) Posted August 7, 2009 Share Posted August 7, 2009 Looks a bit mild Rob Practically a Korma that! :winkold: Not a chilli in sight. Link to comment Share on other sites More sharing options...
rjw63 Posted August 7, 2009 Share Posted August 7, 2009 Not a chilli in sight. The little red flecks are crushed dried red chillies. I use them because they're nice and hot. Along with chilli powder too of course Link to comment Share on other sites More sharing options...
rjw63 Posted August 7, 2009 Share Posted August 7, 2009 If you want chilli without the chopping and fecking about, this is what you need in yer cupboard: handy for curry, chilli con carne, in macaroni cheese, or on a pizza Link to comment Share on other sites More sharing options...
Grant(aka_eddy) Posted August 7, 2009 Share Posted August 7, 2009 Mate i had no doubt that bad boy is a real ring stinger! Incidentally i bought some fresh chillis the other day. Havent used them for years but dont reckon i'll go back to powder. They generate heat in your mouth rather than burn, much nicer and oddly addictive! As a fresh garlic fan, sorting out a slice of chilli is a doddle. Link to comment Share on other sites More sharing options...
rjw63 Posted August 7, 2009 Share Posted August 7, 2009 As a fresh garlic fan, sorting out a slice of chilli is a doddle. Agree with that. The Asian shop I go to sells a net of 4 large garlic bulbs for 45p, so I get them and a large piece of fresh ginger. Peel the ginger and chop it, and put it in a blender with 2 of the 4 garlic bulbs (that's about 20-25 cloves), make a puree and then freeze tablespoon size blobs of it. Then I use one blob of this garlic/ginger puree in each curry. I always add 4 or 5 extra cloves of garlic though. To say I pong a bit after a Ruby is an understatement :-) Link to comment Share on other sites More sharing options...
Grant(aka_eddy) Posted August 7, 2009 Share Posted August 7, 2009 As a fresh garlic fan, sorting out a slice of chilli is a doddle. Agree with that. The Asian shop I go to sells a net of 4 large garlic bulbs for 45p, so I get them and a large piece of fresh ginger. Peel the ginger and chop it, and put it in a blender with 2 of the 4 garlic bulbs (that's about 20-25 cloves), make a puree and then freeze tablespoon size blobs of it. Then I use one blob of this garlic/ginger puree in each curry. I always add 4 or 5 extra cloves of garlic though. To say I pong a bit after a Ruby is an understatement :-) Thats a good tip... I bought fresh ginger the other day simply because i have never used it before and thought i probably should give it a go. I've just looked at it in my fridge every day since.... Which shop do you use? I used to pick stuff up in Aston but the shop i used shut now. Link to comment Share on other sites More sharing options...
rjw63 Posted August 7, 2009 Share Posted August 7, 2009 Which shop do you use? I used to pick stuff up in Aston but the shop i used shut now. Al furquan Supermarket on washwood Heath Road, next to Nelson garage **** amazingly cheap - this week bunches of coriander and spinach were 25p each or 5 for a quid! And they do the superb Ahmeds Garlic Pickle for 89p per jar :-) Link to comment Share on other sites More sharing options...
Grant(aka_eddy) Posted August 7, 2009 Share Posted August 7, 2009 Top man, cheers Rob. It's not really my neck of the woods but i will probably swing by after work one night for a stock up. Link to comment Share on other sites More sharing options...
rjw63 Posted August 7, 2009 Share Posted August 7, 2009 They also do a 5 kilo bag of onions for £1.50, an absolute must for the curry-holic Link to comment Share on other sites More sharing options...
peterms Posted August 7, 2009 Share Posted August 7, 2009 Never done that with a whole chicken tbh Rob but have you tried the Garlic and roaemary pushed into a leg of lamb trick? Just make slits in the lamb and push in slices of garlic and small sprigs of rosemary, then roast as normal That's always a winner if you like lamb of course That's good with anchovies in there as well (but don't salt the lamb), with lemon juice and some white wine over the top. Link to comment Share on other sites More sharing options...
BOF Posted August 31, 2009 Moderator Share Posted August 31, 2009 Mucho respect to the scotch bonnet. I made a big pot of normal veggie soup with all the usual good stuff in it (broccoli, carrots, potatoes, garlic, pepper, salt, babycorns) and into that 3 litres of soup I chopped a solitary bonnet just to give it a bit of a kick. Gotta say the bonnet doesn't even taste diluted. The little fecker has Indian'd it right up Respect Link to comment Share on other sites More sharing options...
ClaretMahoney Posted August 31, 2009 Share Posted August 31, 2009 Feckin hell we got some Junior Gordon Ramsays' in here. I like the idea you had with ginger and garlic rob. Do you use a food processor for that then? Link to comment Share on other sites More sharing options...
rjw63 Posted August 31, 2009 Share Posted August 31, 2009 I do indeed. And yesterday's post match grub was a rather excellent chicken dhansak :-) Link to comment Share on other sites More sharing options...
peterms Posted August 31, 2009 Share Posted August 31, 2009 Mucho respect to the scotch bonnet. I made a big pot of normal veggie soup with all the usual good stuff in it (broccoli, carrots, potatoes, garlic, pepper, salt, babycorns) and into that 3 litres of soup I chopped a solitary bonnet just to give it a bit of a kick. Gotta say the bonnet doesn't even taste diluted. The little fecker has Indian'd it right up Respect Partner made a dish with some Scotch Bonnets. Three, I think. Didn't chop them up. Didn't tell me. She removed the one in her bit without eating it, but expected me to intuit that there was a whole one in mine, complete with seeds. Put the whole bonnet into my mouth. It was disguised by the sauce, so I hadn't noticed what it was, until I bit it. Oh ****. Link to comment Share on other sites More sharing options...
TheEgo Posted August 31, 2009 Share Posted August 31, 2009 I do indeed. And yesterday's post match grub was a rather excellent chicken dhansak :-) How do you make your Dansak Rob? I have just made a curry from scratch tonight, but would really like to know how you do your Dansak. Cheers Link to comment Share on other sites More sharing options...
Juju Posted August 31, 2009 Share Posted August 31, 2009 Put the whole bonnet into my mouth. It was disguised by the sauce, so I hadn't noticed what it was, until I bit it. Oh ****. of course, the real fun started when you spat it out into your hand, and then wiped the tears from your eyes........ Theres nothing they've not seen in a&e before now. Link to comment Share on other sites More sharing options...
rjw63 Posted August 31, 2009 Share Posted August 31, 2009 I do indeed. And yesterday's post match grub was a rather excellent chicken dhansak :-) How do you make your Dansak Rob? I have just made a curry from scratch tonight, but would really like to know how you do your Dansak. Cheers Well I just did a normal curry, variated the spices a bit, and added cooked yellow mung dahl. Would also have added pineapple if I'd had any Link to comment Share on other sites More sharing options...
TheEgo Posted August 31, 2009 Share Posted August 31, 2009 I do indeed. And yesterday's post match grub was a rather excellent chicken dhansak :-) How do you make your Dansak Rob? I have just made a curry from scratch tonight, but would really like to know how you do your Dansak. Cheers Well I just did a normal curry, variated the spices a bit, and added cooked yellow mung dahl. Would also have added pineapple if I'd had any Did you pop a bit of sugar in?? Link to comment Share on other sites More sharing options...
rjw63 Posted August 31, 2009 Share Posted August 31, 2009 I do indeed. And yesterday's post match grub was a rather excellent chicken dhansak :-) How do you make your Dansak Rob? I have just made a curry from scratch tonight, but would really like to know how you do your Dansak. Cheers Well I just did a normal curry, variated the spices a bit, and added cooked yellow mung dahl. Would also have added pineapple if I'd had any Did you pop a bit of sugar in?? Yes, a couple of teaspoons Link to comment Share on other sites More sharing options...
ClaretMahoney Posted August 31, 2009 Share Posted August 31, 2009 Mucho respect to the scotch bonnet. I made a big pot of normal veggie soup with all the usual good stuff in it (broccoli, carrots, potatoes, garlic, pepper, salt, babycorns) and into that 3 litres of soup I chopped a solitary bonnet just to give it a bit of a kick. Gotta say the bonnet doesn't even taste diluted. The little fecker has Indian'd it right up Respect ehh wtf is a scotch bonnet... Link to comment Share on other sites More sharing options...
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