Quick Questions on ANYTHING part 2. Please read first post for links to other threads

CCP

Thanks zippy and Sue. I love the idea of using it as a candle - I don't know if it will work but it's definitely worth a try.

I'm fairly certain it is the essential oil that's causing the problems as I usually use an unscented petroleum jelly lipbalm and that's fine. I just thought I'd treat myself to something different this time - I won't be doing that again any time soon! (You'd think I would know better by now as my skin's always been pretty sensitive to odd things - I must learn my lesson and stick to what I know is OK. )

Thanks again for your help.

CCP

zippychick wrote: »

my pilau rice turned out brill, don't know what's so exciting about putting food colouring in rice and making it coloured but it was super pleasing and very tasty ! Pot went in the oven with the lid - only i did forget the handle was hot and burnt my hand lifting it

How many times have I done that?! I'm starting to think of getting a tattoo on the back of my hand reading "remember, hot things stay hot for more than 5 seconds". ;)

zippychick

CCP wrote: »

How many times have I done that?! I'm starting to think of getting a tattoo on the back of my hand reading "remember, hot things stay hot for more than 5 seconds". ;)

I know...... so stupid. Worse thing is i made more pilau today and did exactly the same thing again ....:o:rotfl::eek:

CCP

zippychick wrote: »

I know...... so stupid. Worse thing is i made more pilau today and did exactly the same thing again ....:o:rotfl::eek:

At least it has the virtue of consistency, I suppose. I hope your poor hand heals quickly.

zippychick

Thanks CCP!:D

My i am full of questions. Don't even know where to start to look for a thread about this.

So i have made a curry which is exceptionally hot. I have HM pilau and Whoopsied Nan for accompanient - but would also like something with a cooling effect? I had some curry last night and added loads of natural yog, to the point where it started to taste yoghurty lol but the curry was still pretty darn hot!

WHen reheating the curry do i add the yog as heating to stop it tasting yoghurty?

Any ideas for a cooling accompaniemnt? I have natural yog .....

thanks CCP Sian and Sue (who will probably get to this first! )

Sian_the_Green

Haha, a Delia tip is to cook a potato in with the curry as apparently it absorbs a lot of the heat. The yoghurt may split as you heat it so I would add it in at the end and only heat it through gently. Or have it on the table and people can stir it through. Or add another tin of tomatoes to the curry to bulk it out

zippychick

Thanks Sian. Strangely there are potatoes in the recipe and it said cook for 20 mins. I did and they were rock hard. I left it on a low heat for about 3-4 hours and the potatoes are still a bit all dente. I put it up to simmer during this time but nothing seemed to cook the damn potatoes! in fact it started sticking to the bottom of the pot it was too high too long.

The recipe has no tinned tomatoes. Fried spices in oil then onions. Then added a paste i made from - fresh and dry coriander, garlic, 5 chillis , turmeric, cumin, ginger, paprika and probably a few more spices :eek:. The potatoes and onion were fried in the oil then the paste was added , cooked down, then added the water, salt and chickpeas, brought to boil then simmered. It has no tinned tomatoes,and i would be scared of changing the taste totally? And i don't know if a potato would cook as the ones in it barely did!

When it said 5-6 green chillis, i added 3 green and a very large red one - im guessing red are stronger than green and that's why it's so damn hot.:rotfl::o:p

CCP

zippychick wrote: »

thanks CCP Sian and Sue (who will probably get to this first! )

How did you know that? :D

If it's really ferocious I'd probably go for bulking it out with tinned tomatoes / veggies / lentils - you'll have the same amount of heat but divided over a larger quantity of curry, so it shouldn't bite back so much. Curry freezes well but being frozen sometimes changes the flavour a bit (or so I've found), so you might find it's slightly less spicy after freezing anyway. (I nearly said "it might be cooler after freezing", but that just sounds silly (and blindingly obvious!)).

zippychick

CCP wrote: »

How did you know that? :D

If it's really ferocious I'd probably go for bulking it out with tinned tomatoes / veggies / lentils - you'll have the same amount of heat but divided over a larger quantity of curry, so it shouldn't bite back so much. Curry freezes well but being frozen sometimes changes the flavour a bit (or so I've found), so you might find it's slightly less spicy after freezing anyway. (I nearly said "it might be cooler after freezing", but that just sounds silly (and blindingly obvious!)).

Cause I'm a [STRIKE]psycho[/STRIKE] psychic :rotfl:

I know what you mean. I froze some chicken jalfrezi which packed quite a punch. On defrosting and eating, it tasted like Arrabiata :rotfl:

i don't know if i want to start adding lentils to it ... think i'll let it lie and hope the recipient likes it :eek: (or is at least polite enough to pretend :rotfl:)

I thought about that last night but eek :eek::D

Any cooling accompaniments? Like slices cucumber onion and fresh coriander? what's that thing....

Sian_the_Green

Raita, chopped cucumber and mint in yogurt