Posts by: AntarcticAndy

Mmm, half of my message has gone walkies. The rest is:

Hi. Nice new look, guys Just one small criticism. When displaying a list of recipes it would be useful to have

I'm sure that when the site is biga, a great percentage of visitors will find the right formula for success.
Good luck. Paul and thanks for the shaping tips.

Andy.

...for getting me making my own bread. Lovely stuff (best with the fresh yeast). Next time you're on GFL/GFB, how's about a few shaping tips?

Andy.

I use a stainless steel steamer. It replaced my bamboo steamer which fell to pieces from use. I can't compare the two because I have never used a pressure cooker but one of my workmates swears by his. I don't know if he has tried a steamer, though! Horses for courses maybe?

P.S. Thanks for the welcome folks :-)

Could someone please teach the Sous Chefs a new tune? I suppose the fact that they only know one fits in with the musical tastes of the demographic.

I am still trying to achieve that elusive flavour.
I think Ian has it about right. Heat seems to be a key ingredient. My local takeaway's kitchen often lights up with flames. There's no way I can do that in mine. I might try cooking outside this summer ;-)
A well-seasoned wok probably helps too.

AA

The cheese is called paneer. It's quite often fried. I'm sorry I can't remember what the spices were but I'm sure a quick Google will give you some ideas.

AA