Paid Members SiMania Posted February 12, 2012 Paid Members Share Posted February 12, 2012 There are a few in this book that taste like the ones you get from a curry house - http://www.amazon.co.uk/Takeaway-Secret-Co...d/dp/0716022354 Â Anything on this page that I cook works out really tasty - http://www.curryfrenzy.com/curry/html/curry-recipes.asp Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted February 12, 2012 Paid Members Share Posted February 12, 2012 You could also have a look at the CR0 forum. These guys are trying every trick in the book to get THAT flavour. Quote Link to comment Share on other sites More sharing options...
Paid Members Lefty Posted March 31, 2012 Paid Members Share Posted March 31, 2012 I'm going to be attempting to make some Jucy Lucy's later on http://en.wikipedia.org/wiki/Jucy_lucy  Pics to follow hopefully. Quote Link to comment Share on other sites More sharing options...
patiirc Posted March 31, 2012 Share Posted March 31, 2012 I'm going to be attempting to make some Jucy Lucy's later on http://en.wikipedia.org/wiki/Jucy_lucy Pics to follow hopefully.  Good luck with that, looks good. I followed the Burgers link at the bottom of the Wiki page and got to a Hamdog. It's a Hotdog wrapped in burger meat deep fried, topped with chilli, bacon, cheese and a fried egg served in a bun. Gotta be worth a shot? Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted December 15, 2013 Awards Moderator Share Posted December 15, 2013 A shameless plug, but I was recently asked to create a recipe and be filmed making it: a roasted vegetable chilli with parmesan wedges and coconut rice. It was a lot of fun to make. Â Â (Kitchen is not mine by the way). Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted December 15, 2013 Paid Members Share Posted December 15, 2013 Very impressed with that buddy. Have you done them before, as you come across really well. Â Not a vegi fan, but I will be giving it a go. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted December 15, 2013 Awards Moderator Share Posted December 15, 2013 Very impressed with that buddy. Have you done them before, as you come across really well. Not a vegi fan, but I will be giving it a go.  Cheers Plexy. No not done a video before. Just pointed a camera at me and off I waffled. There's about 30m of footage there cut down to the 7m.  I am a vorcaious carnivore but the team behind it wanted something affordable, and going veggie is almost always cheaper. There's nothing wrong with substituting some grilled meat in there - chicken doused in paprika would be nice. Quote Link to comment Share on other sites More sharing options...
Paid Members FLips Posted December 16, 2013 Paid Members Share Posted December 16, 2013 (edited) Aren't you the Plus Net guy? Â Edited December 16, 2013 by FelatioLips Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted December 17, 2013 Awards Moderator Share Posted December 17, 2013 Aren't you the Plus Net guy?  I have one friend who is practically convinced it is me in the ad. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 3, 2014 Awards Moderator Share Posted January 3, 2014 I'm gravedigging this thread for a shameless shill...  I created a sweet and sour pork recipe for Freedom Food which has a decent competition prize at the end of it. The 20 videos with the most votes go through to the final. Although there aren't 20 videos yet I suspect some are rushing in at the last minute. If anyone is bored and fancies helping a brother out, Steve Austin-Amazon banner style, I'd appreciate a vote. You do need a Facebook account to do this.  . I suspect Thunderplex may have a comment on this, him being the guru of takeaway food cooked at home!  Cheers y'all. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted January 3, 2014 Share Posted January 3, 2014 Going to try this Brazilian Vegetable Curry this week. Any tips, Onyx? Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 3, 2014 Awards Moderator Share Posted January 3, 2014 Going to try this Brazilian Vegetable Curry this week. Any tips, Onyx? Â I like the sound of that, right up my street. Â One ingredient I recommend having around the house for these types of dishes is powdered coconut. Easily available in larger Tesco's and in Caribbean / Asian grocers, it's really economical and much easier for you to dial up or down the coconut flavour as you need it. Â Â A Brazilian friend of mine keeps pushing me to try feijoada which sounds brilliant. Quote Link to comment Share on other sites More sharing options...
Paid Members SpursRiot2012 Posted January 3, 2014 Paid Members Share Posted January 3, 2014 One of my ten New Year's self-promises is to cook a new meal every week. Â Tonight, I am exploring squid, assuming the fishmonger is open when I finish work. Now, I love a bit of squid, but have never had anything beyond it being battered or salt and peppered. Any suggestions? I was thinking maybe stuffing it... Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted January 3, 2014 Share Posted January 3, 2014 Ahh, I tend to get coconut milk as I work real close to Chinatown so it's easily obtained. Will look at the powder though, and will deffo be giving that sweet and sour pork a try! Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 3, 2014 Awards Moderator Share Posted January 3, 2014 Tonight, I am exploring squid, assuming the fishmonger is open when I finish work. Now, I love a bit of squid, but have never had anything beyond it being battered or salt and peppered. Any suggestions? I was thinking maybe stuffing it... Â Squid, at last knockings on a Friday on a short week? It'll either be a bargain, rank, or both. Â Squid is a pain to get absolutely right. You either cook extremely quickly - like 30 secs screaming hot - or very long and slow as a casserole. Anything in between is rubber. If you haven't cooked with it before I wouldn't recommend starting it without reading up a bit about cooking techniques first. Â If you want to go ahead chorizo and black pudding are both great mates, it loves strong flavours. Quote Link to comment Share on other sites More sharing options...
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