Home Brew Forum
floydmeddler wrote:JB80, that looks absolutely amazing. I'll cook this soon.
If you were served this in a restaurant, what would you score it between 1-10? (Be honest!)
It's all in the base gravy, loads of onions, garlic and ginger, blended and cooked for hours. If tomato is used it should be an accent, not the base. The problem is the stench when you're cooking the stuff, your clothes and house will smell like a curry house for weeks.
Swiller wrote:Following the saffron recipe and have got to the
end of the first boil stage, it looks rather thin and has
to have another liter of water added is this right
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