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By *emini ManMan
over a year ago
There and to the left a bit |
One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry 
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!! |
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By *sGivesWoodWoman
over a year ago
ST. AUSTELL, CORNWALL |
"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!! "
Thanks, I feel old now, I remember that being on TV. |
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By (user no longer on site)
over a year ago
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"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!! "
Thanks mr.dinenage  |
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By (user no longer on site)
over a year ago
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"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!!
Thanks, I feel old now, I remember that being on TV. "
Who remembers magpie? |
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"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!!
Thanks, I feel old now, I remember that being on TV.
Who remembers magpie?"
Magpie? Mmmm Jenny Hanley was gorgeous |
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By *emini ManMan
over a year ago
There and to the left a bit |
"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!!
Thanks, I feel old now, I remember that being on TV.
Who remembers magpie?"
Who could forget Mick, Jenny and errrrr the other bloke...Magpie was the cool kids Blue Peter...which is why I usually watched Blue Peter!! |
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By (user no longer on site)
over a year ago
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"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!!
Thanks, I feel old now, I remember that being on TV.
Who remembers magpie?
Who could forget Mick, Jenny and errrrr the other bloke...Magpie was the cool kids Blue Peter...which is why I usually watched Blue Peter!! "
And tiswas,sally james mmmmm |
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By (user no longer on site)
over a year ago
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"One of the reasons currys and other spicy hot food were developed in hotter climates was because they actually help cool you down - something to do with increasing your body temperature so it's closer to the temperature of the surrounding air and the resulting perspiration helping to cool you down.
Similarly drinking tea and other hot drinks has more of an effect than an icy cold one.
So nope it's never too hot for curry
Today's post was bought to you by an episode of ITV's "How?" back in the 70s!!
Thanks mr.dinenage "
Did you know the Fred Dinenage's daughter is an MP? |
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"Yes im making it, the sauce is all done. Just the fun bit to do later when im home
Talk us through it..."
I do the sauce a day or to before....onions, ginger,garlic fried off in ghee. Add cumin corriander amd tumeric. Frydomr more ( add water to loosen).
Spoon into blender and blitz, add tom puree while blending.
Pour back into pan and fry over low heat for 15-20 mins. Thats the sauce.....
Curry to follow.... |
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By (user no longer on site)
over a year ago
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"Are you making it yourself and does your kitchen have an extractor fan.
I made roast potatoes at the start of this hot weather.
"
I should have read the thread before commenting  |
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Curry.....
Same for all meats,
Heat up about 4 tablespoons ghee and seal the meat, remove with a slotted spoon.
Next add a few ( to taste ) dried birds eye chillis, when softened add a few tablespoons of the sauce, this will fry and the ghee will rise through it. Then add the spices....cumin, corriander, smoked paprika, chilli powder, salt and cardamon seed powder.
Stir this in and fry off the spices (what they dont catch).
Then add the meat, stir together. When fully coated pour in a batch of the sauce ( about a pint)
Stir again and then add a good handful of dried fenugreek leaves and stir in.
Add about a cup of water and stir.
Should be ready in half hour.
Restruant style curry at home, its gorgeous.
Lengthy post but there you have it.
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"Curry.....
Same for all meats,
Heat up about 4 tablespoons ghee and seal the meat, remove with a slotted spoon.
Next add a few ( to taste ) dried birds eye chillis, when softened add a few tablespoons of the sauce, this will fry and the ghee will rise through it. Then add the spices....cumin, corriander, smoked paprika, chilli powder, salt and cardamon seed powder.
Stir this in and fry off the spices (what they dont catch).
Then add the meat, stir together. When fully coated pour in a batch of the sauce ( about a pint)
Stir again and then add a good handful of dried fenugreek leaves and stir in.
Add about a cup of water and stir.
Should be ready in half hour.
Restruant style curry at home, its gorgeous.
Lengthy post but there you have it.
"
Nice mate good effort |
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By *uxom redCouple
over a year ago
Shrewsbury |
"Curry.....
Same for all meats,
Heat up about 4 tablespoons ghee and seal the meat, remove with a slotted spoon.
Next add a few ( to taste ) dried birds eye chillis, when softened add a few tablespoons of the sauce, this will fry and the ghee will rise through it. Then add the spices....cumin, corriander, smoked paprika, chilli powder, salt and cardamon seed powder.
Stir this in and fry off the spices (what they dont catch).
Then add the meat, stir together. When fully coated pour in a batch of the sauce ( about a pint)
Stir again and then add a good handful of dried fenugreek leaves and stir in.
Add about a cup of water and stir.
Should be ready in half hour.
Restruant style curry at home, its gorgeous.
Lengthy post but there you have it.
"
Sounds good but I did curry last night.
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"Curry.....
Same for all meats,
Heat up about 4 tablespoons ghee and seal the meat, remove with a slotted spoon.
Next add a few ( to taste ) dried birds eye chillis, when softened add a few tablespoons of the sauce, this will fry and the ghee will rise through it. Then add the spices....cumin, corriander, smoked paprika, chilli powder, salt and cardamon seed powder.
Stir this in and fry off the spices (what they dont catch).
Then add the meat, stir together. When fully coated pour in a batch of the sauce ( about a pint)
Stir again and then add a good handful of dried fenugreek leaves and stir in.
Add about a cup of water and stir.
Should be ready in half hour.
Restruant style curry at home, its gorgeous.
Lengthy post but there you have it.
Nice mate good effort"
Thanks, love my cooking. Perfect date would be a few beers and cooking a meal  |
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By (user no longer on site)
over a year ago
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"Yes im making it, the sauce is all done. Just the fun bit to do later when im home"
Was going to say it's to hot to cook it but not to eat I made the mistake to cook one last week xx |
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