Cooking tips and wonderful flavour combinations

M

mistersloane

heavy heavy monster sound
baboon2004 said:
anyone know where to pick up tomatillos cheaply in London?
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Nowhere cheaply I don't think. The Druid St place has fresh ones as does the Cool Chille place, but they're pricey. You can get tinned ones from Cool Chile which work fine but they're still crazy money. The Doc is the Mexican expert, you should ask for a consultation lol.

Cheers for the recipe grizzle, havin that next week.

Observer Food had a wicked dhal recipe on Sunday :

http://www.guardian.co.uk/lifeandstyle/2011/apr/17/vivek-singh-indian-recipes
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
I made some hummus a while ago and it was pretty good - I was going to post the recipe but it was virtually identical to routes', apart from the yoghurt. Maybe that's the key to ultimate hummus success.

The stuff I made was pretty tasty although a bit too runny, I think I may have ended up thickening it with cornflour. I'd say it was pretty good though. The lemon/garlic/chili/coriander is a killer combo.
 
B

baboon2004

Darned cockwombles.
mistersloane said:
Nowhere cheaply I don't think. The Druid St place has fresh ones as does the Cool Chille place, but they're pricey. You can get tinned ones from Cool Chile which work fine but they're still crazy money. The Doc is the Mexican expert, you should ask for a consultation lol.

Cheers for the recipe grizzle, havin that next week.

Observer Food had a wicked dhal recipe on Sunday :

http://www.guardian.co.uk/lifeandstyle/2011/apr/17/vivek-singh-indian-recipes
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thanks - apparently i've since heard that Brixton market occasionally have them - may just ask one of the Colombian stallholders there, can't see that someone wouldn't have tinned ones at least, given the number of latin american shops...desperate to make a nice tomatillo salsa verde!

as to dhal, saw a mint and garlic dhal (with red lentils) recipe that looked interesting and a bit different
 
luka

luka

Well-known member
ive never seen a white person make a good curry and that includes me. if you arer whit and you try and tell me you can make good indian food i will automatically assume you are talking shit.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
Does that mean Indians are shit at making roast dinners or pizzas or whatever?

I've never tried to make an Indian-style curry other than with sauce out of a jar, but I've made pretty decent Thai curries from scratch a couple of times.
 
B

baboon2004

Darned cockwombles.
luka said:
ive never seen a white person make a good curry and that includes me. if you arer whit and you try and tell me you can make good indian food i will automatically assume you are talking shit.
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Of course some white people can (I can't)! And obv some Indian people are shit at making curry.

Had chicken jeera the other day at a restaurant - really amazing.
 
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luka

luka

Well-known member
well show me one then. dunno why you lot are getting all offended. its like saying white people cant do reggae. its just one of those things we as white people have to accept.
 
B

baboon2004

Darned cockwombles.
mistersloane said:
Nowhere cheaply I don't think. The Druid St place has fresh ones as does the Cool Chille place, but they're pricey. You can get tinned ones from Cool Chile which work fine but they're still crazy money. The Doc is the Mexican expert, you should ask for a consultation lol.
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Druid St - last night had some beer bought there from a guy who has his own brewery - def get some of the dark ale when you're next there. Honestly amazing, kinda like Leffe Brun in a way, and I don't like ale...
 
N

Numbers

Well-known member
I'm currently fond of recycling-recipes. Two very good ones to recycle old, stale bread: Pappa col pomodoro & Panzanella. Most (English) recipes online are crap though. This is how it's done:

<iframe title="YouTube video player" width="480" height="390" src="http://www.youtube.com/embed/q6oM-1sYF8M" frameborder="0" allowfullscreen></iframe>
 
grizzleb

grizzleb

Well-known member
I make a good indian curry, it's not quite perfect but the texture and general taste is pretty close. Another year and I'll have it down.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
luka said:
why would it meaen that? thats dumb.
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Because you're implying that someone has to be from a certain ethnic group to cook certain foods (well). I'm not offended, I just think you're talking shit. I'm sure you're right about reggae though.
 
Mr. Tea

Mr. Tea

Let's Talk About Ceps
When I worked in a pub years ago two of our regulars were this middle-aged white couple - the bloke was ex-army (or paras or whatever) and had been taught how to cook Nepalese-style curries by some gurkhas. Every now and then on a Sunday the two of them would bring in a load of food they'd cooked at home and share it with whoever happened to be on duty - and it was Proper Curry, for sure.

Ah, happy days.
 
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D

DannyL

Wild Horses
grizzleb said:
I make a good indian curry, it's not quite perfect but the texture and general taste is pretty close. Another year and I'll have it down.
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Me also. I do a pretty mean dahl as well. The most technically complex ones I've cooked are Madhur Jaffri recipes - her Dum Aloo is awesome but actually kind of worth the faffing.
 
N

Numbers

Well-known member
re: ethnicity and cooking

It has nothing to do with ethnicity, race, etc. It's all about memory. I you haven't been eating curry, pasta, etc. from childhood on, if you don't have the memories of your granny making these dishes for you in her (or his, no gender pun intended) unique way, you'll never achieve the level of precision in your cooking they have.

It's very simple: probably you don't lack the tools or skills to cook, but certainly you'll miss their frame of reference to judge your own cooking.
 
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