authors who test properly

[WWordsworth Profile]

Tonight I made the Hairy Biker's Vietnamese pork curry.
It was delicious.

[Gillthepainter Profile Website]

Sounds interesting, Wordsworth. Is there a link somewhere?

[mark111757 Profile]

Thumbs up on simon hopkinson.

Another go to is nigellas pork chops in mustard cream sauce. I serve it with gnocchi from the frig section at the store

[mark111757 Profile]

Gil

Was interested


https://www.telegraph.co.uk/foodanddrin ... curry.html

https://www.womanmagazine.co.uk/diet-fo ... cipe-10539

[Sakkarin Profile]

That Beary Hikers recipe, "It's not authentic..."

Well don't call it Vietnamese, then. One of my pet peeves, that.

[miss mouse Profile]

Is Rambo Gordon Ramsey?

His Pub Food book (with Mark Sergeant) has accurate recipes which come out as expected, well worth having. Others have been fair to middling.

Katie Stewart recipes are also very reliable IME.

[Stokey Sue Profile]

Yes, Katie Stewart excellent, totally reliable

A frequent peeve on brand new recipes is “pre-heat oven to 190 C” but not saying if fan or static. Even my mini range has one of each kind of oven and it makes a difference. Fortunately they usually give the gas setting so you can make an educated guess from that but you shouldn’t need to.

[Gillthepainter Profile Website]

Simon Hopkinson is lovely to watch. I'm sure I have a book of his somewhere.

I find the Hairy B's travel the world, then come back and convert their discoveries into pies. (Bit of an exaggeration, but they do an awful lot of pies)
I believe they are reliable tho.

Yes, Rambo is indeed Gordon Ramsay.

My biggest peeve with recipes is: referring you to page 10/20/30 for a further stage of the recipe process.

[Sakkarin Profile]

I thought this was the right thread to reopen for a moan about a book I've just been reading.

I've had it for years, "Taste of India" by Rafi Fernandez. I've even recommended it, the Tarka Dall recipe was my favourite, they reprinted it in the Sunday Times cookbook, in which she had a section on Indoan cooking. The first indication that I should rethink was a couple of weeks back, when I couldn't find the Sunday Times recipe, so I did it direct from her book, and realised it was a different Tarka Dall recipe, which sometimes happens when authors have an exclusivity rights in one publication, they release a slightly different version elsewhere.

Then last night I had a few moments to spare and was looking through the book for inspiration for a meal, and looked at all her recipes for the classic takeaway recipes. Here are some extremely annoying ingredients I found. I had previously overlooked this, as I presumed the pastes would be itemised elsewhere, but they're not, she's recommending shop-bought pastes, and curiously there's one manufacturer which seems to do all the ones she specifies:

Chicken Biryani recipe: 4 tbs Biryani Masala Paste
Parwn Biryani recipe: 4 tbs Biryani Masala Paste
Lamb Rogan Josh recipe: 4 tbs Rogan Josh Masala Paste
Beef Madras recipe: 3 (!) tbs Beef Madras Masala Paste
Tandoori Chicken recipe: 4 tbs Tandoori Masala Paste
Kashmiri Chickeni recipe: 4 tbs Kashmiri Masala Paste
Pork Vindaloo recipe: 4 tbs Vindaloo Masala Paste
Chicken Curry: 4 tbs Mild Curry Paste

[Joanbunting Profile]

I came across a really infuriating one at the weeked. It was in a French food mag but it called for 500gr fresh peas which, in the metod didn't mention shelling them but the picture showed they were shelled. Now then was that 500g before or after shelling?

I would have expected the ingredients to list shelled weight or alternatively 500g shelled. gr grrrrrrrrrr .

[Gillthepainter Profile Website]

Cripes, 4 tablespoons is an enormous amount.

I must make my vindaloo paste again. It sits in fridge happily.
One of the best internet recipes I've found, and yes, it tests properly. Although I sent some to Dena yonks ago, and forgot to add salt and ginger.
Which affected it greatly, so I don't know what she thought of it.

Joan
I love shelling peas. But that is a classic lack of clarity.