jimbaxters Posted August 3, 2020 Share Posted August 3, 2020 Keys! I was only saying. If you want cream, have cream. Give up with the lot of ye! 0 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted August 3, 2020 Share Posted August 3, 2020 To move on from jimbaxters frankly baffling stance here, is anyone familiar with the work if Misty Ricardo and his British Indian Restaurant recipes? I have had the book recommended but wondered if anyone here has used itI've got a couple of books by Dan Toombs "the curry guy" all based in British Indian Restaurant dishes, he makes a base gravy and takes it from there, all the ones I tried were terrific. books are relatively cheap One thing I did discover was the quality and freshness of spices made a hell of a difference in the finished dish, when living in Glasgow it was easy to replenish supplies but after we moved to the sticks I used old spices from the cupboard and the curry was shitThat misty boy looks like oftw 0 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted August 3, 2020 Share Posted August 3, 2020 Keys! I was only saying. If you want cream, have cream. Give up with the lot of ye! [emoji6]Away and drink your expresso 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted August 3, 2020 Share Posted August 3, 2020 Misty is only acceptable as a busty porn stars name. 0 Quote Link to comment Share on other sites More sharing options...
Eednud Posted August 3, 2020 Share Posted August 3, 2020 Misty is only acceptable as a busty porn stars name. What about Misty Hyman, 200m butterfly gold medal winner at Sydney 2000 Olympics? 0 Quote Link to comment Share on other sites More sharing options...
RH33 Posted August 3, 2020 Share Posted August 3, 2020 14 minutes ago, RH33 said: Misty is only acceptable as a busty porn stars name. 2 minutes ago, Eednud said: What about Misty Hyman, 200m butterfly gold medal winner at Sydney 2000 Olympics? See above. 0 Quote Link to comment Share on other sites More sharing options...
jimbaxters Posted August 3, 2020 Share Posted August 3, 2020 39 minutes ago, Don Diego De la Vega said: Away and drink your expresso It’s not expre...ah I see 0 Quote Link to comment Share on other sites More sharing options...
Ronaldo Jeremy Posted August 3, 2020 Share Posted August 3, 2020 42 minutes ago, Don Diego De la Vega said: I've got a couple of books by Dan Toombs "the curry guy" all based in British Indian Restaurant dishes, he makes a base gravy and takes it from there, all the ones I tried were terrific. books are relatively cheap One thing I did discover was the quality and freshness of spices made a hell of a difference in the finished dish, when living in Glasgow it was easy to replenish supplies but after we moved to the sticks I used old spices from the cupboard and the curry was shit That misty boy looks like oftw I have The Curry Guy books and the Misty Ricardo ones. Both are good but I like The Curry Guy books better. I cook from them two or three times a week. Usually buy spices online in larger quantities. That would be a waste of time if you weren't using them often though. Either that or Asian supermarkets but I haven't been in one for months though. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 3, 2020 Share Posted August 3, 2020 This is the best curry book, and I won't hear any arguments otherwise. https://smile.amazon.co.uk/gp/product/0091874157/ref=dbs_a_def_rwt_hsch_vapi_tu00_p1_i0 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 3, 2020 Share Posted August 3, 2020 44 minutes ago, Mark Connolly said: This is the best curry book, and I won't hear any arguments otherwise. https://smile.amazon.co.uk/gp/product/0091874157/ref=dbs_a_def_rwt_hsch_vapi_tu00_p1_i0 They don't use cream in India. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 3, 2020 Share Posted August 3, 2020 Just now, Slenderman said: They don't use cream in India. I'm not sure of the validity of your opinion. One one hand, you'll have never seen them use it, but on the other, you don't live there. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 3, 2020 Share Posted August 3, 2020 2 minutes ago, Mark Connolly said: I'm not sure of the validity of your opinion. One one hand, you'll have never seen them use it, but on the other, you don't live there. 0 Quote Link to comment Share on other sites More sharing options...
Mark Connolly Posted August 3, 2020 Share Posted August 3, 2020 1 minute ago, Slenderman said: I was fully aware of the joke. I made the exact same one on the previous page. 0 Quote Link to comment Share on other sites More sharing options...
Disco30 Posted August 3, 2020 Share Posted August 3, 2020 Whoosh 0 Quote Link to comment Share on other sites More sharing options...
HeartsOfficialMoaner Posted August 3, 2020 Share Posted August 3, 2020 1 Quote Link to comment Share on other sites More sharing options...
Cosmic Joe Posted August 3, 2020 Share Posted August 3, 2020 I'm going to attempt the scallops with oyster relish, pickled shallots, fennel, cucumber and grated apple dish from Saturday kitchen. Going to improvise with the relish, increase the amount of apples and scale down the quantity of fennel. A whole fennel? Somebody is having a laugh. That would kill this dish. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted August 3, 2020 Share Posted August 3, 2020 1 hour ago, Angusfifer said: I'm going to attempt the scallops with oyster relish, pickled shallots, fennel, cucumber and grated apple dish from Saturday kitchen. Going to improvise with the relish, increase the amount of apples and scale down the quantity of fennel. A whole fennel? Somebody is having a laugh. That would kill this dish. Not just fennel fronds? 0 Quote Link to comment Share on other sites More sharing options...
Cosmic Joe Posted August 3, 2020 Share Posted August 3, 2020 5 minutes ago, Slenderman said: Not just fennel fronds? A whole fennel. Must have been a misprint. Anyhoo... 4 Quote Link to comment Share on other sites More sharing options...
paranoid android Posted August 3, 2020 Share Posted August 3, 2020 So, how do you c***s make French toast? 0 Quote Link to comment Share on other sites More sharing options...
Don Diego De la Vega Posted August 3, 2020 Share Posted August 3, 2020 So, how do you c***s make French toast? I beat 2 eggs, a glug of milk, salt & pepper in a bowl dip my bread in and fry off in a pan with a little butter 3 Quote Link to comment Share on other sites More sharing options...
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