test please delete

[mudskipper]

So why did your post have a title? What method of drivelling was employed?

[Alias]

Normally what any stew will look like when it's cooking, if the heat is lower it will look thicker

Stew is different to a curry tho surely?

[Alias]

It's still reducing down. We're now five mins away.

https://www.dropbox.com/s/eqqi0scoi7...%2059.jpg?dl=0

needs a little coriander in it and maybe a little turmeric

[norrahe]

Stew is different to a curry tho surely?

When reducing they're all the same, stew, curry tagine....

[norrahe]

needs a little coriander in it and maybe a little turmeric

Curry yes, Chilli no

And turmeric you would add at the start of cooking not at the end.

[Alias]

Curry yes, Chilli no

And turmeric you would add at the start of cooking not at the end.

Did he say it was a chilli? my mistake...

(oh and you can still add turmeric during the reduction but yes, better at the beginning)

[Pondlife]

Wow. All I did was fry an onion, add boyo's spice mix, fry then add some chicken stock, s+p & a tin of chopped toms and then blitz before reducing a little. Added chicken and left it for ages. Fantastic! I have a booking on Friday and will be quizzing boyo for the spice blend.

Plus I have lunch tomorrow sorted and enough essence for 3 more times.

[norrahe]

Did he say it was a chilli? my mistake...

(oh and you can still add turmeric during the reduction but yes, better at the beginning)

Only spice you can really get away with adding near the end is garam masala, add turmeric too late and you get a pretty bitter taste.

Speaking of turmeric, sods law I end up with an interview this week as I've got yellow fingers from grating fresh turmeric.

They were bright red earlier this week from dealing with beetroot.

[norrahe]

Wow. All I did was fry an onion, add boyo's spice mix, fry then add some chicken stock, s+p & a tin of chopped toms and then blitz before reducing a little. Added chicken and left it for ages. Fantastic! I have a booking on Friday and will be quizzing boyo for the spice blend.

Plus I have lunch tomorrow sorted and enough essence for 3 more times.

Well I'll be having coq au vin no 2 tomorrow, this time with red wine, as I can nip out and get some pancetta.

Also making chicken liver parfait, which I haven't made since chef school.

[norrahe]

Time for bed said Zebedee