Originally posted by suityou01
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Reply to: Back in the kitchen again
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Previously on "Back in the kitchen again"
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Originally posted by msubhan View PostI normally cook my beef currys or stews for at least two hours on the lowest heat...mmmm....you've got me thinking now, I was going to have roast leg of lamb tomorrow, might have to change my mind!
I have a more varied diet nowadays
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Originally posted by suityou01 View Postend result,
beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.
Desired outcome, no germaloids. More later. . .
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Originally posted by ToolpusherDid you have some chutney and a Kingfisher?
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Originally posted by suityou01 View Postend result,
beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.
Desired outcome, no germaloids. More later. . .
Leave a comment:
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Originally posted by suityou01 View Postend result,
beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.
Desired outcome, no germaloids. More later. . .
Leave a comment:
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end result,
beef a bit tough. Quality issue or longer slower cooking technique required. Strength = just verging on Vindaloo.
Desired outcome, no germaloids. More later. . .
Leave a comment:
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Originally posted by ToolpusherWot? No garlic?????
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Originally posted by suityou01 View PostTyping as I cook,
1 Onion (red) finely chopped
2 teaspoons ground Cumin
2 teaspoons ground corriander
1 tablespoon crushed bay leaves
1 desertspoon garam massala
3 teaspoons fenugreek seeds
3 HEAPED soup spoons of chilli powder
Fry spices ..
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Originally posted by ToolpusherHope the beef is not too lean. Needs to have lots of gelatinous tendony bits.....
Edit : suit you, ooh, suit you sir, oooh
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Originally posted by ToolpusherWot? No garlic?????
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