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gone retro today


ditchman
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with respect to her majesty.........today i made myself corination chicken (old style)...had it with boiled new pots..beetfruit...lettuce..ham...boiled egg

awesome ...very very tasty..............what really makes it.............is toasting the curry powder before hand......

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On 17/04/2022 at 12:16, ditchman said:

with respect to her majesty.........today i made myself corination chicken (old style)...had it with boiled new pots..beetfruit...lettuce..ham...boiled egg

awesome ...very very tasty..............what really makes it.............is toasting the curry powder before hand......

I will say this Ditchy.

Your skills are most certainly not confined to engineering and country ways. You are evidently a very good cook!

That sound a lot nicer than the stuff we buy from the supermarket.

How did you stop the curry powder burning?

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I like my ketchup laced with vodka as availble from Stokes Sauces...Bloody Mary    Did a starter today thinly sliced hot smoked mallard breast layed on a bed of Waldorf Salad but made with a honey sauce and the sauce drizzled onto the duck breasts meat.   Dishes hardly needed washing.

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48 minutes ago, 7daysinaweek said:

I will say this Ditchy.

Your skills are most certainly not confined to engineering and country ways. You are evidently a very good cook!

That sound a lot nicer than the stuff we buy from the supermarket.

How did you stop the curry powder burning?

you put it on a very low heat....and keep it moving in the pan...until some vapour starts coming off it.....you know when it is done a s the smell will be very strong...then stop...if you burn it..it will taste bitter...

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4 minutes ago, ditchman said:

you put it on a very low heat....and keep it moving in the pan...until some vapour starts coming off it.....you know when it is done a s the smell will be very strong...then stop...if you burn it..it will taste bitter...

Thank you Ditchy. 👍

We make a few curries, we will try this method as opposed to just bunging the powder straight in the mix, sometimes depending on the brand of curry powder we use it can be anywhere in between bland and fire. We stick with a mild curry for our safety.

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11 hours ago, 7daysinaweek said:

Thank you Ditchy. 👍

We make a few curries, we will try this method as opposed to just bunging the powder straight in the mix, sometimes depending on the brand of curry powder we use it can be anywhere in between bland and fire. We stick with a mild curry for our safety.

if you are making curries...then GENTLY fry your spices /powder first...in oil

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16 hours ago, 7daysinaweek said:

Thank you Ditchy. 👍

We make a few curries, we will try this method as opposed to just bunging the powder straight in the mix, sometimes depending on the brand of curry powder we use it can be anywhere in between bland and fire. We stick with a mild curry for our safety.

if you want to increase the heat of a curry add vinegar...if you want to cool down the heat of a curry add sugar........

make the curry the day before you eat it....TOP TIP

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