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BTW this advice was given to me by my Chinese mate. Well he's half Chinese, born in Venezuela, his Mother was half North American Indian and half Native Venezuelan whilst his Father owned a Chinese Restaurant, he's in his 70s now but spent years as a world travelling hippie before settling in England in the late 70s where he worked as an 'Artists Model' at Leicester Polytechnic/De-Montfort University.

A bit like the advice given to me about making curry from a pakistani friend who was on my course at uni.

Lots of finely sliced onion, a can of chopped tomatoes, fresh ginger and garlic (as much or as little as you like though a teaspoon of each seems to be about right), chilli (fresh or dried, it doesn't matter, again to taste) and a really good garam masala. And marinate your meat overnight in plain yoghurt if making a meat curry, or add the yoghurt as a finishing touch when making a vegetable curry. If you're feeling flush, throw in some cardamom pods and cassia bark during the cooking - long and slow is best.

She said to me that it'll taste like a good curry regardless of what goes in it. And you know what, she's right. 25 years later, I still make my curries the same way. :hungry:

Edited to add: if the sauce needs thickening, add some ground almonds or some creamed coconut.
 
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classic33

Leg End Member
Soup making thingys...

1. Large saucepan with a lid (that old one you've got stuffed away in the back of a cupboard that your Aunt bought you for your wedding will do fine).
2. A proper blending thingy with a lid (Curry's do a basic one for thirteen squids).

DO NOT USE A HAND HELD ELECTRIC WHISKER FOR BLENDING SOUP (Don't ask how I know this.........:blush:).
Why?
 
My soup making thingy consists of a saucepan and a potato masher. Apart from a kettle, obvs, I have a toaster, and that is it in the way of "gadgets".

Oh, :blush: forgot the hand-held mixer for batter and/or whipping cream.

I use a crock pot for making soup, as it can get on with itself while I go do other things. And a stick blender for blending said soup - should I wish to blend it.

Other kitchen gadgets chez Casa Reynard are kettle, microwave, toaster, a mini George Foreman grill (bees' knees for making toasted sandwiches), a Kenwood mini chopper, rice cooker (given to me by a friend from Hong Kong) and a small stand mixer.
 

Speicher

Vice Admiral
Moderator
I use a crock pot for making soup, as it can get on with itself while I go do other things. And a stick blender for blending said soup - should I wish to blend it.

Other kitchen gadgets chez Casa Reynard are kettle, microwave, toaster, a mini George Foreman grill (bees' knees for making toasted sandwiches), a Kenwood mini chopper, rice cooker (given to me by a friend from Hong Kong) and a small stand mixer.

I admit that I have not tried bees' knees toasted sandwiches. How many bees do you need, assuming six knees per bee. :scratch:
 
I admit that I have not tried bees' knees toasted sandwiches. How many bees do you need, assuming six knees per bee. :scratch:

It're the stings that are more problematic than six knees per bee.

In lieu of that, a good extra mature / vintage cheddar, brie or mozzarella for extra "goo", finely sliced onion, smoked dry cure streaky bacon and a smear of nectarine and chilli chutney. Between two slices of bread, of course.
 

PeteXXX

Cake or ice cream? The choice is endless ...
Location
Hamtun
Banana custard for pud today..

:hungry:
 
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