i concur with ^that^ noely
indeed i do ;-)
( blaireau69 , the Cumbrian Travis Bickle., Sun 21 Jun 2009, 10:42, 2 replies, latest was 17 years ago)

I bought one early spring
I've always wanted one and it's like a fucking pet! :)

It's sprouting again - I've had about sixty leaves off it in the last three months.
( Noeli overtheshoulderboulderholderthingstraplatchboobs, Sun 21 Jun 2009, 10:45, Reply)

I know what else you concur with you seedy cheffy man.
Oh! I also learned how to toast spices without burning the fuck out of them!
(Poppet some assembly required., Sun 21 Jun 2009, 10:46, Reply)

yeah, not too hot. simple.
ahem.
( blaireau69 , the Cumbrian Travis Bickle., Sun 21 Jun 2009, 10:48, Reply)

yeah, and dry,
so that they don't burn in the oil.

I was having trouble with it because I didn't know what to look for when I was toasting them at home!
(Poppet some assembly required., Sun 21 Jun 2009, 10:53, Reply)

generally...
my spice technique often goes like this...

depends on spices used...

heat ghee til reet 'ot. add biggest, hardest spices like mustard seeds (which pop) and turn heat down then fennel seeds then lastly the dry powdery ones like turmeric, coriander etc. then add the onion (reet finely sliced) which has the effect of lowering the temperature and saving the spices from burning. then add garlic/ginger then tomatoes or coconut milk or whatever is appropriate...
( blaireau69 , the Cumbrian Travis Bickle., Sun 21 Jun 2009, 10:59, Reply)

you know I reaaaaaaaaaaaaaaaaally hope you talk like that,
it always brings a reet smile to me face.
(Poppet some assembly required., Sun 21 Jun 2009, 11:01, Reply)