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Posts by butzy

Do any of these books use the metric system? I'm asking because I'm interested in baking, but I can't handle the oz, ounces, pints, sticks etc.......
@ AZ I haven't forgotten my promise to give you some pointers. Will post it in a seperate thread in a couple of days time. Just haven't had the time. It's been hectic and today is a public holiday here so over my ears in work ....
Looks good! I'm sure the masaman paste would work very good as well !   I've just started making thai curry paste from scratch and can give you some pointers if you like. It is time consuming though. Count on a good 30...
That pickled onion recipe sounds good and just prepared some as a trial. I've just seen that I forgot to put the oregano in it :( Could you use fresh oregano or marjoram?   And that pink colour of the onions is amazingly...
I second petals suggestion: wine vinegar and a little bit of sugar. If red or white wine vinegar is not available (can't remember, lived in India for a year in 1996) then any vinegar with a little sugar, but remember that rice...
Hey KK, it gets hot here, so it's flops (rafters or bath slippers) or bare feet. And I don't see my bath slippers giving me any protection And no, have never spilled hot oil on my feet, or arms, or anywhere for that matter (knock...
For me it's bare feet, shorts and T-shirt. I normally forget to put on an apron.... I normally have a dish cloth or an other cloth close by (or hanging out of my pocket) to wipe my hands on. Really need to start remembering to put...
Curries and stews freeze very well. Some soups as well, but don't add any cream before freezing, add it when reheating
I just add some lemon juice to the cream leave it to stand for a couple of hours (they don't sell sour cream here)
I fry some bacon and onions, then add some tomatoes and when the juice starts coming out of the tomatoes I add the eggs straight to the pan and scramble them. Sometimes I slightly whisk them before adding them. Add pepper and lots of...
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