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Wanderers Ways. Neil Thompson 1961-2021

M & S Curries.


leigh white

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2 hours ago, Traf said:

If they sold bondage stuff, it wouldn't be any old bondage stuff, it'd be M&S S&M.

And if it was bondage stuff for people that have a disease that affects their central nervous system....it'd be M&S MS S&M

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20 minutes ago, Sweep said:

And if it was bondage stuff for people that have a disease that affects their central nervous system....it'd be M&S MS S&M

And if she was named Emma, it’d be Emma’s M&S MS S&M

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Spices should be used fairly quickly or chucked...

White Brits also sometimes tend to chuck everything in there, but in too small quantities.

Less variety, use bigger amounts, roast and grind seeds, use fresh - cook through gently - don't scorch or use raw and never 'top up' midway through.

I've you've miscalculated you know for next time.

And any Rick Stein recipe - add only half the salt or salty ingredient (ie anchovies, stock cube) that he recommends.

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5 hours ago, Youri McAnespie said:

Spices should be used fairly quickly or chucked...

White Brits also sometimes tend to chuck everything in there, but in too small quantities.

Less variety, use bigger amounts, roast and grind seeds, use fresh - cook through gently - don't scorch or use raw and never 'top up' midway through.

I've you've miscalculated you know for next time.

And any Rick Stein recipe - add only half the salt or salty ingredient (ie anchovies, stock cube) that he recommends.

It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it.

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8 minutes ago, blackleywhite said:

It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it.

The Sri Lankans do a similar thing, belting.

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8 minutes ago, blackleywhite said:

It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it.

Dan Toombs the curry guy?

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2 hours ago, blackleywhite said:

It depends on the curry you are trying to make. I'm into BIR (british Indian restaurant for the non initiated) curry and ill stand mine next to the best you can muster from any Indian restaurant. Cooking those involves lots of heat lots of spices cooked quickly and base gravy which although is a bit of a ballache to do you make it in massive batches and freeze it.

I think I know what you mean...

I still like a good old fashioned Bangladeshis pretending to be Indian flock wallpaper restaurant or takeaway curry and all the extras.

I'm no curry snob.

I even made some belting curried chicken (not chicken curry) last week when I roasted a chicken for a roast dinner without checking there was all the other sundries. It'd have made cracking pie or pasty filling.

Caramelising the onions properly is another must.

Edited by Youri McAnespie
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