G’day Rik. That looks wonderful. I’ve got some blade steak in the sous vide at the moment, was meant for tea last night but none of us were hungry. It’ll wind up being in there for 24 hours, I hope it doesn’t fall apart when it goes onto the BBQ. A trick to prep hard veggies is to use coarse steel wool, it removes any dirt and leaves a slightly rough surface which helps with cooking no matter how you’re doing it. Being a young man like myself, do you remember mushroom ketchup? Nobody seems to know what I’m talking about. It’s the same when I say methi, I almost always have to explain that it’s fenugreek just easier to say and spell. Lol. Great video mate, keep it up.
@@NOTANOTHERCURRYSHOWSAMEButDiff I love my veggies and salads just so long as they’re swimming in a flavourful sauce or as a complement to sizeable portion of meat, preferably both.
Absolutely Jed - when you make anything always try to keep as much flavour - now dry frying keeps the flavour gives a sweetness also a smokiness but you know for a whole bunch of different veggies oven bake is the way to go. Best, Rik
Hey Roger thanks for joining me here - appreciated mate. This is NOT a bir channel this is how to take all that we know and make a really good curry and to be honest most folks will not be able to tell the difference. I've already shown my reverse base - which has been copied already and posted on a FB page - the guy didn't even say where he got it from and the bombay potatoes have been copied by latif (again he didnt say where he got the recipe from) and he has 200K views me 4.5k so the recipes must be OK. Glad you are here mate. Best, Rik
