Just a little off topic, cooking!

comment by Ole-Dirty-Baztard (U19119)
posted 1 hour, 9 minutes ago
Sounds great 52, I’ve been refining some quality curry’s recently. It’s all about the quality of spice mix. The key is fresh garlic, fresh ginger and some high quality spice mix (not supermarket bought). Goan or madras mix, if top quality is ideal( go easy on chillis if Goan)

Grate 3 cloves garlic, grate a good 1/2 inch cube of fresh ginger, shed load of grated pepper, some salt, grate a shedload of desicated coconut.

Oil in pan, add all for a min or two, that.add meat. Add some onion if you want.

Add in chopped tomatoes. Add in coconut milk. Add in veg (whatever). Get another pan, 100g rice, 250ml water, add a sock cube, let that simmer away. Cut up 5 birds eye chillis, don’t go in yet.

Cook for about 15 mins high heat, reduces it right down.,after 10 mins add the chillis (keep the flavour if not added too early). 1.5 scotch bonnet is even better but they are really hot (but awesome in flavour)

Rice will have absorbed the water, and be good to go.

Serve with some coriander. Facking wicked.


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Sock cube makes all the difference. Great aroma.

comment by it'sonlyagame (U6426)
posted 18 seconds ago
comment by Ole-Dirty-Baztard (U19119)
posted 1 hour, 9 minutes ago
Sounds great 52, I’ve been refining some quality curry’s recently. It’s all about the quality of spice mix. The key is fresh garlic, fresh ginger and some high quality spice mix (not supermarket bought). Goan or madras mix, if top quality is ideal( go easy on chillis if Goan)

Grate 3 cloves garlic, grate a good 1/2 inch cube of fresh ginger, shed load of grated pepper, some salt, grate a shedload of desicated coconut.

Oil in pan, add all for a min or two, that.add meat. Add some onion if you want.

Add in chopped tomatoes. Add in coconut milk. Add in veg (whatever). Get another pan, 100g rice, 250ml water, add a sock cube, let that simmer away. Cut up 5 birds eye chillis, don’t go in yet.

Cook for about 15 mins high heat, reduces it right down.,after 10 mins add the chillis (keep the flavour if not added too early). 1.5 scotch bonnet is even better but they are really hot (but awesome in flavour)

Rice will have absorbed the water, and be good to go.

Serve with some coriander. Facking wicked.


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Sock cube makes all the difference. Great aroma.
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ffs, you know what I meant.

comment by manusince52 (U9692)
posted 2 minutes ago
Could not have been luckier with the daughters, no problème, now both parents? The oldest has identical twin boys who are handsome, nice and very cleved
. We have always treated them to the odd little holi4, London, Milan etc. But they are 18 now so this year is the last so its New York.
Next year its the two granddaughters turn who will be 7 and 12, so fairly local to begin.
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How did you end up in France, if you don’t mind me asking? If you do, just tell me to fack off, no worries, just curious.

I like France and England equally. My French wife loves England which makes you look at it through fresh eyes. I like the pubs, the footie, TV, humour in England. I like what you would expect in France.

My wife is French. We lived here until I retired. She has a lot of family here so we moved here, and both daughters preferred France and married French men

Fair play 52, you must be en anore with Brexit then?

I'm partial to a nice curry. Thai curry too, dead easy. Only prob is I can't make them too hot 'cos of the kids and lady.

I also sometimes stick curry in the cream of veggie soups I make. Made a killer one yesterday, 2 leeks, 3 garlic cloves, big chunk of pumpkin - give it a couple of minutes - then threw in around 2lbs of pumpkin, 2 smallish cauliflowers and add water. Cover and cook around 20 minutes. Blend thoroughly adding whole milk or cream till you get it to a nice silky texture.

I always do cream of veg soups the same basic way, make large amounts of which I freeze about half. All in all the amounts above will make around 12 large servings.

Where it says big chunk of pumpkin it should read madras curry, roughly 1 1/2 - 2 teaspoons.

comment by it'sonlyagame (U6426)
posted 19 seconds ago
I'm partial to a nice curry. Thai curry too, dead easy. Only prob is I can't make them too hot 'cos of the kids and lady.

I also sometimes stick curry in the cream of veggie soups I make. Made a killer one yesterday, 2 leeks, 3 garlic cloves, big chunk of pumpkin - give it a couple of minutes - then threw in around 2lbs of pumpkin, 2 smallish cauliflowers and add water. Cover and cook around 20 minutes. Blend thoroughly adding whole milk or cream till you get it to a nice silky texture.

I always do cream of veg soups the same basic way, make large amounts of which I freeze about half. All in all the amounts above will make around 12 large servings.
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Nice, that sounds good. If you ever in a supermarket and see a tub of something called mae ploy Thai curry , green or red. Buy it. and some coconut milk. It’s the nearest thing to a real Thai curry you’ll get, by a n absolute mile. Forget everything else ie their own kits (shiiit) product on product saying authentic blah blah, all bollox, mae ploy is amazing. It’s hot as fack too, you don’t need much to flavour your curry, couple of table spoons will be potent. It’s awesome, not available that much though.. Sadly.

I won't get that in Spain, but I've got a couple of good tubs of red and green curry paste people have brought me over from Asia, which will keep me stocked for a long time.