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Pookah posted:Thank you for confirming something I've long suspected; I can finally give up my quest to find it in darkest Dublin Why not sprout them yourself?
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Feb 14, 2014 21:30
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I felt about them the same way at first but they've definitely grown on me. I like them best when popped in fat with the other tempering spices and used as part of an overall blend of flavors. They add this depth of flavor/spicy quality that can really amp up a mildly flavored/bland base ingredient.
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Jan 13, 2015 19:27
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CARL MARK FORCE IV posted:I've found that the #1 thing that 99% of people get wrong when they try to make restaurant curry is not adding enough fat. For dishes like butter chicken or korma, you wanna straight-up add enough ghee or oil that you think "is that way, way too much ghee/oil?" before you add it to the pan. This, for sure. And sugar if it's something with sweetness.
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Apr 24, 2015 19:43
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