A thread of food where there's just NO point trying to MAKE it yourself

[BensGrandad]

Anybody tried making cheese.?

 

[brighton_girl87]

Anybody tried making cheese.?

Only paneer, which is easy but I'd rather just buy it from the shops!

 

[Dave the OAP]

Haggis - for reasons too many to mention

My youngest who now lives in Edinburgh, loves neeps and tatties!

 

[Notters]

my curry making has been taken to a whole new level recently. I can now make a curry far better than most indian takeaways (nowhere near a really good restaurant though obviously) and it's not even that difficult

Tips please. I've tried everything.

 

[HastingsSeagull]

Gnocci was going to be my answer too......... mmmmmmm

 

[jevs]

I can make a decent curry in several forms including Thai, but i just can't get anywhere near Indian restaurant standard Dhansak...which is my favourite. Tried a little experiment the other day using chana dhal and it was ok but not a patch on any Dhansak i've tasted in a restaurant.

Anyone interested in authentic curry recipes, have a butchers at this site http://www.curry-recipes.co.uk/curry/index.php?action=forum

I also find burgers to be very hard to produce to restaurant standard.....even the ones in the catering vans always smell and taste better then mine :-(

 

[turienzo's lovechild]

Tips please. I've tried everything.

for my base I use coconut milk, a bit of normal milk and some garlic paste. In terms of spices I think that is very individual but I use one that I bought at some Spice Shop in North Laine (can't remember the name unfortunately) which is a BIT like your bog standard garam massala that you'd pick up in a supermarket so that would probably do, alongside a normal curry power. Then it's just a case of adding the rest...cumin, coriander, fresh ginger etc. I think your choice of herbs and spices is CRUCIAL and can absolutely make or break a curry so it's all about getting the right blend that works for you

My main tip is to cook everything on a low heat.

-oh and if you're using meat (I tend to do veggie as that is what my wife prefers) marinade it for as long as possible

 

[Wrong-Direction]

homemade is always miles better then shop bought!

 

[Notters]

for my base I use coconut milk, a bit of normal milk and some garlic paste. In terms of spices I think that is very individual but I use one that I bought at some Spice Shop in North Laine (can't remember the name unfortunately) which is a BIT like your bog standard garam massala that you'd pick up in a supermarket so that would probably do, alongside a normal curry power. Then it's just a case of adding the rest...cumin, coriander, fresh ginger etc. I think your choice of herbs and spices is CRUCIAL and can absolutely make or break a curry so it's all about getting the right blend that works for you

My main tip is to cook everything on a low heat.

-oh and if you're using meat (I tend to do veggie as that is what my wife prefers) marinade it for as long as possible

I note you haven't mentioned ONIONS. I always thought they were the most crucial part of a curry, and had to be cooked long and slow to caramelise them. The best curries I've done have included cooking onions for about an hour.

homemade is always miles better then shop bought!

Not my curry isn't

 

[W.C.]

I'm a veggie.

The kids seem happy enough with salmon from the Tesco fish counter.

The nation of Japan weeps!

 

[W.C.]

How did this thread end up being about how home made is better than supermarket fare? Thought it was supposed to be about making it yourself or the real thing?

edit : Like the pizza thing? Have I missed the point?

 

[BensGrandad]

homemade is always miles better then shop bought!

I prefer Asda farmhouse loaf to home made as we dont eat a lot of bread and home made bread goes stale too quick but good if wife wants to make a bread pudding.

 

[Vegas Seagull]

Anybody tried making cheese.?

24 month aged Parmesan I'll leave to Italy/Aldi though I do intend one day to buy a little black footed Piggy and tie it to my oak tree in acorn season, top it & dry age the ham legs for 18 months

 

[Codner pharmaceuticals]

Tips please. I've tried everything.

Mine are ok but take a while. I suspect the take-away ones have a shed load of ghee and a tonne of two of salt which makes a difference because you can't face putting that in your own cooking.

Also make sure you practically burn the onion and then blitz sauce pre-meat in a blender. Also add in 7 x recipes garlic.

 

[nwgull]

Tips? I have tried several times but the consistency never seems as thick as shop stuff

Can of chickpeas
Couple tablespoons of tahini
On crushed garlic clove
Good drizzle of olive oil and/or sesame oil
About 100 ml of lemon juice (enough to make the mix just about blendable)

Whizz the above up with a blender and you have a basis for hummus that you can't fail with. It's nice enough as it is, but you can add stuff to it to your own taste. A favourite of mine is a teaspoon of cumin and a Birdseye chilli for a curry flavour.

 

[vegster]

Fugu, anyone dared to try it at home ?

 

[Rugrat]

Pot Sticker wrappers ... a real pffaf to make but a good Chinese supermarket sells brilliant Gyoza wrappers (look it up!)

 

[Raleigh Chopper]

High quality patisserie and croissants.
I tried baking croissants once, by the time they were ready i had grown a beared, they take forever much easier and better to by quality ones.

 

[Norman Potting]

Pffft. Where's your sense of ambition??

Impressive - before you dropped it I assume?

 

[Justice]

I like to cook, I made a fantastic red wine reduction sauce last week went well with some perfectly cooked lamb shoulder. Chinese is simple to cook I can knock up all main take away dishes no problem, the only thing is is it any cheaper then ordering one in? not really.