@drewnogal saidNever expected cold curry to be as good as it is. Love cold spinach curry.
I could never get it right until an Asian psychiatrist explained how simple it was and she was right! She also taught me that she could enjoy a cold veggie curry lunch dish in someone else’s car en route to an assessment 😀
(I'm guessing which of the pink forms were yours now. Recommendation or application??😁)
@relentless-red saidCold food? "Hunger is the best sauce." 🙂
Never expected cold curry to be as good as it is. Love cold spinach curry.
(I'm guessing which of the pink forms were yours now. Recommendation or application??😁)
@relentless-red saidLove greens in a curry. I thinly trim the leaves with a scissors into the main curry 5 mins before serving.
Never expected cold curry to be as good as it is. Love cold spinach curry.
(I'm guessing which of the pink forms were yours now. Recommendation or application??😁)
( I was a more your 5(4) white form type 🙂 )
@drewnogal saidWhen I was a student I knew this lad whose parents were from Sri Lanka. He taught me that the trick was cooking the onions to death with your spices and garlic and some root ginger. The main bit of the curry doesn't have to go in early at all. So fish can go in really late so it doesn't disintegrate as long as it goes into a masala that has been cooking for quite some time. I prefer to even part boil potato or cauliflower so it can go in later in the process.
Love greens in a curry. I thinly trim the leaves with a scissors into the main curry 5 mins before serving.
( I was a more your 5(4) white form type 🙂 )
(When I was training they always frowned on you guys using 5(4) as better to make me get out of bed for 5(2) in the eyes of the commission, even though the 5(4) guys were often way more experienced (and not half asleep)🙄)
@relentless-red saidYes, get the onions right and you can’t go wrong!
When I was a student I knew this lad whose parents were from Sri Lanka. He taught me that the trick was cooking the onions to death with your spices and garlic and some root ginger. The main bit of the curry doesn't have to go in early at all. So fish can go in really late so it doesn't disintegrate as long as it goes into a masala that has been cooking for quite some ...[text shortened]... of the commission, even though the 5(4) guys were often way more experienced (and not half asleep)🙄)
@drewnogal saidthe wife trained as a school cook and her mantra was her holy trinity for stews,soups etc, onions ,carrots & celery,
Yes, get the onions right and you can’t go wrong!
@badradger saidCelery is an excellent vegetable. Always keep some in the fridge. I eat a chunk after every meal, it’s a natural floss and the dog loves it too 😀
the wife trained as a school cook and her mantra was her holy trinity for stews,soups etc, onions ,carrots & celery,
@drewnogal saidI still have a problem with celery. Had a summer job once on a farm packing it for the supermarket. Even the smell puts me off.
Celery is an excellent vegetable. Always keep some in the fridge. I eat a chunk after every meal, it’s a natural floss and the dog loves it too 😀
@ghost-of-a-duke saidIt’s quite a grown up taste I think. Maybe it’s the sense of taste, not to mention every other flipping sense 😩, deteriorating that makes it more palatable?
I still have a problem with celery. Had a summer job once on a farm packing it for the supermarket. Even the smell puts me off.
@ghost-of-a-duke saidI had to take care of chickens, feed, gather eggs etc on a small ranch. The dust inside was torturous. It was years before I could eat a chicken. Allergic to eggs though.
I still have a problem with celery. Had a summer job once on a farm packing it for the supermarket. Even the smell puts me off.
@gambrel saidI know what to order you for breakfast...
I had to take care of chickens, feed, gather eggs etc on a small ranch. The dust inside was torturous. It was years before I could eat a chicken. Allergic to eggs though.