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# Well anyhow, I'm far too busy
I have to buy ingredients to make a beef rendang.
What the hell is tamarind pulp?
(, Thu 11 Jun 2009, 9:11, archived)
# Depends what you're using to make the tapinare with. Traditionally I believe it's black olives.
EDIT: Also just didn't want to shop properly so not in a new thread.


I'm going to blame Mr. Spanky for its shitness.
(, Thu 11 Jun 2009, 9:14, archived)
# Oh dear
*hides*
(, Thu 11 Jun 2009, 9:18, archived)
# I know! Black olives!
(, Thu 11 Jun 2009, 9:18, archived)
# Tamarind, not tapenade, you panel ;¬)
(, Thu 11 Jun 2009, 9:50, archived)
# I would love to 'shop some 'black on bear' action and shop his face onto the chubby recipient,
and get it released to run freely on t'interwebs, but since MOID died I have no idea where I could post such filth...
(, Thu 11 Jun 2009, 9:47, archived)
# here, with link to nsfw
(, Thu 11 Jun 2009, 9:52, archived)
# a squashed Mars bar is a viable alternative
use that!
(, Thu 11 Jun 2009, 9:35, archived)
# Personally I pick the bits off my toilet brush.
(, Thu 11 Jun 2009, 9:36, archived)
# equally flavoursome
:)
(, Thu 11 Jun 2009, 9:38, archived)
# and strangely nutty.
(, Thu 11 Jun 2009, 9:43, archived)
# Tamarind pulp
Pulp of the tamarind fruit. Need to get yourself to an Asian supermarket, will be plenty there. Adds a tasty, fruity sourness...
(, Thu 11 Jun 2009, 9:48, archived)
# Thank you.
I'm in Canary Wharf. Wonder if Waitrose do it...
(, Thu 11 Jun 2009, 9:51, archived)
# maybe
if it has a kind of "Ethnic food" section! It's only a quid or 2 usually.
(, Thu 11 Jun 2009, 10:05, archived)
# Fab
Better get over there before the suits
(, Thu 11 Jun 2009, 10:11, archived)