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  1. Huh, I didn't realise he was still on TV. I suppose he has a bit more free time now... There's some good things here I've always wanted to do a proper choucroute, but out of the two of us, I'd be the only one eating it. The odour would probably result in a few Words as well. The main annoyance for these big projects is that they deserve a big audience This is the reason I haven't been making a lot of cakes - if I don't have enough people to feed them to, they hang around and become breakfast...
  2. For me, the quintessential starch-thickened British curry sauce must have raisins. And generally be served over chip shop chips
  3. That would definitely work. I can't remember where I read this, but it seems that Japanese curry was actually brought over by the English. I makes sense, as it bears no relation whatsoever to any Asian curry... The question is, do you add raisins?
  4. I needed something comforting and vintage British, so I made an egg curry. Lacking any Vesta's, I had to make do with my own spices and aromatics, but it was good! Reminds me of Japanese curry
  5. I'm probably not the only person who's movement has been restricted recently. With work slowing down too, it seems like a good opportunity to spend more time in the kitchen... Tonight I'm going to play around with a duck breast, fennel and some Georgian spices. Anyone else making the most of confining times?
  6. Caramel is always going to be pretty sweet, that's just how it is. I'd avoid using brown sugar, molasses or maple syrup, though - it makes it impossible to judge the colour. The darker the colour, the less sweet it is. And yeah, always add some salt.
  7. I do, but I know very little about it. Know any books or websites that could give me a good start?
  8. Great thread! A few hundred km from my spice cabinet, but I have managed to find some more or less hard to find stuff here in the UK I got the whole chillies on a whim - any ideas of what to do with them would be appreciated.
  9. Roast chicken with a Dark & Stormy on the side
  10. jmacnaughtan

    Taming raw garlic

    I get the same thing in space pastes for curries - unless I cook the hell out of them, I find it hard to get rid of the acrid garlic taste. I find the exact opposite - grating it fine makes it the most powerful (because it ruptures all the cells?). Now, I dice it finely like an onion into, well, very fine dice. They add fragrance but don't dominate, so much so that I now dice a couple of cloves and add them at the beginning, middle and end of a preparation. Also try degerming the garlic - apparently the green shoot is where a lot of the acridity comes from.
  11. @shain, this is clearly not the Crêpes Suzette photo that we want to see. Where are the flames?
  12. Gardening gloves might help. I doubt they're fireproof, but they're thick and give some freedom of movement.
  13. jmacnaughtan

    Roasted mushrooms

    I generally roast them dry (with salt) for fifteen minutes or so before adding butter - pretty much the same as how I sautée them. I haven't done a side-by-side, but it feels like the water leaches out faster and the butter doesn't burn.
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