Tiger Spice Recipies

Food experimentation- tips for your first steps

Many persons make the mistake of not preparing when experimenting with food. What kind of preparation is required to experiment with food in a successful manner? Well, the first and the most important thing to be done is to prepare yourself mentally for consuming something that may not suit your pallet. There is no compulsion that the food you experiment with will appeal to you immediately. It may be an acquired taste. Or, you may never like the taste of certain dishes.

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How not to spoil your food by using curry powder

Would you ever go in for a horse insurance policy that costs more than the horse itself? You probably burst out laughing after reading such a foolish question. Why on earth would anyone go in for such a decision? The decision would not defeat the very objective of going in for a horse? Well, do not laugh too hard because you probably are committing the same mistake when adding curry to your diet. Many persons make the mistake of thinking that the taste of curry should overwhelm each and every other flavor in the dish.

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Fish Curry By Dave

The Surrey Curry Club was formed, in 2004, for one good reason: to improve the quality of the curry’s in the Surrey area – curry’s which at the time possessed much too much in the way of artificial colourings and other unsavoury things which a seasoned curry lover would find both embarrassing and insulting. I know this because of Dave. Dave may just sound like any common bloke called Dave to you, but in fact he has worked for Skips Surrey — or a company with similar sounding name…I must confess half the time I am staring at Dave’s ridiculous forearms and wondering how they got so big — for five years and there’s nothing this man doesn’t know about making curry. It’s all that hard graft that does it, I suppose, and believe you me, Dave takes his curry as seriously as he does the safe unloading of skips!

…In go the tomatoes for another couple of minutes. Then taste the mix and see if it’s fine for saltiness…

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Good Food – It Is Never About The Taste Alone

A good cook will never rely on the flavor of the dish to impress others. We do not be using the mouth alone for eating. We use the tongue to taste but we also enjoy the sight of good looking delicious food. The sound of food being cooked on the stove makes us feel hungry. The aroma of delicious curry used in the food makes it impossible to focus on anything else. Finally, the taste of a well prepared dish makes us feel satisfied. To ignore all these senses and to focus on the taste alone does not make sense.

When you print posters, do you focus on a single color alone or do you want the right balance of colors in the printout? You obviously focus on the latter, right? You have to adopt the same approach for cooking as well. This is the reason why certain ingredients are used in dishes simply to add to the aesthetic value. This is why plating of food is so important. Simply dumping the food on the plate is never a good option. If you do so, people will still eat and appreciate your food. However, if the food is presented in an aesthetic manner, you will find that the overall impression is completely different.

How should you inculcate these habits in your daily routine? Well, focus on contrast. Are you making a dish full of green leafy vegetables? Well, why don’t you go in for a dollop of yellow butter and sweet corn as garnishing? The combination of golden yellow garnishing combined with green leafy vegetables will give a very healthy and pleasing appearance.

Why do people use the word red hot to define something attractive? Red is often considered as the color of spice. Do you want your dish to have a spicy look? Well, just add a bit of tomato puree and a bit of spice to give it that red hot spicy look.

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Cultural Translations

Having cooked international dishes around the world, I have become very adept at finding local ingredients that are similar in taste and texture to more exotic and hard to come by ingredients. It is often extraordinarily funny watching my British and American friends trying to do the same thing. We were sitting around our office at lunch time, and one of my co workers asked if anybody knew of a good mac support shop, I sent him to the best apple dealer that I knew, but somebody else thought he was talking about a rain coat and the American somehow thought the discussion was actually about the fruit apple. Here are the highlights from my cultural translating career

Frijoles Ingles it is shockingly difficult to get pinto beans in the UK which are the staple of Mexican food. I have found that barlotti beans make an absolutely perfect substitute and are almost identical in taste and texture, white beans are also great, but not as pink. Buying tins of refried beans is expensive and horrible.

1. Dice an onion and two cloves of garlic and a small chilli pepper
2. Gently fry in a good slick of vegetable oil
3. Add in a tin of bin that have been drained and rinsed
4. Using a wooden spoon stir and mash at the same time
5. Season with salt, pepper, and whole cumin seed that has been roasted and crushed.

This is a curry site, so I will give you my tips on how to make one of my all time favourite dishes. It is a coconut curry from Belize and when I first ate it in Livingstone the cook called it by the local name sex appeal .

1. Empty two tins of coconut milk into a pot and add in one tin of water
2. Add in a knob of ginger, two cloves of garlic and a chilli pepper
3. the tricky part is find a substitute for the yuca that is part of the original dish, you can use something entirely local like potato, sweet potato or parsnip or head to an Asian or African grocer to find a suitable white root vegetable. Peel it and chop it into small pieces cook in the coconut milk until tender
4. Add 500 grams of locally available fresh white fish and cook until the fish is tender
5. Season with salt and pepper.

I know this whole ordeal started with trying to fix a computer, but loving spices and living in foreign countries is similar sometimes to fixing a computer; a lot of trial and error.

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In Praise of the Deep Fried

These days we hear so many health warnings about food; don’t eat too much meat, don’t eat fried foods, eat your veggies, that most people are simply blinded by the information. I know you won’t find many articles extolling the virtues of fried foods, but they are part of the cuisine in all curry eating countries and won’t ruin your health in moderation. Samosas, falafel and pakora are three good examples of foods that are fried that are not horrible. More

Curry Tips To Make It Palatable For First Timers

Does the smell of curry make you feel as if smelling freshly purchased red diesel Leeds? Well, you would not be the first person to discover that curry is an acquired taste. For some persons, the spice, aroma and texture can be extremely difficult to handle. In a world where curry happens to be synonymous with a good time, this can lead to many a socially embarrassing situation.

So, how to overcome the problem? Well, try to find out More

Cheese Potato

Cheese potato is a dish that combines two of the most popular food items in the world; potatoes and cheese. It is a relatively simple dish that can be prepared easily without too much trouble and without the need of too many ingredients thereby making it popular all over.

It is primarily served as a main course but it also works well as an appetizer. There are a number of cheese potato recipes available over the Internet that explain in More

Mixing things up

So a beautiful curry is absolutely at the all-time top of my list of truly great foods. It’s definitely above Whey protein for example, or beefburgers. But, to paraphrase an old saying, a man can’t live on curry alone (well in fairness I probably could, but I’d get a little bit bored along the way). On the other hand, I do love food that has a bit of a kick. So just to vary things a little, I thought I’d More

Foraged Curry

I have just gotten a storage space and am going to move my library of cookbooks there and embrace the ultimate test of the home chef: work from my imagination. I was visiting a friend’s allotment last week and we decided to make a saag out of as many foraged ingredients as we could. It was absolutely unbelievable. You have to be a bit careful, but the truth is that this time of year, the things that you find will More