Agree with it all, except that we actually had curry in the 50s. My father had been posted to India during the war and got a taste for it there. He brought back spices and made it every couple of months. He called it KARAI which he had been told was the word for 'spicy sauce'. Most of the family were revolted by his "smelly foreign muck". I loved the smell and grew to enjoy the taste too.
It's a great pity the right of free speech isn't based on the obligation to say something sensible.
Another roast chicken dinner for tonight. Six portions of chicken, roasties and stuffing, five curries with meat from legs + pickings + jar of tikka masala sauce, now in freezer.
Another roast chicken dinner for tonight. Six portions of chicken, roasties and stuffing, five curries with meat from legs + pickings + jar of tikka masala sauce, now in freezer.
I can make one large chicken go a long way lol!
Me too Frazz, though we buy large rotisserie ones as, believe it or not, that's cheaper here than roasting them ourselves !
It's a great pity the right of free speech isn't based on the obligation to say something sensible.
I eat a lot of cauliflower and did try it riced, but wasn't keen. I'll have to give it another another go. I find nprmal rice hard to digest, so rarely eat it.
I've had a jacket potato stuffed with tuna and bit's & bobs. I've now got to clear all trace of tuna from the premises. It must be a good enough clear up to even fool CSI. That's the joy of living with two cats. If they get a whiff they will hunt me down.
I eat a lot of cauliflower and did try it riced, but wasn't keen. I'll have to give it another another go. I find nprmal rice hard to digest, so rarely eat it.
I rice it then toss it in a little oil in a wok, though any pan will do, then I sprinkle it with a bouillon powder, just cover with boiling water ( I imagine a stock cube would work just as well,) simmer until you like it, and it’s done.
It's a great pity the right of free speech isn't based on the obligation to say something sensible.