The Spice Tailor ‘meal kits’ are awesome
Discussion
Ian Lancs said:
LeadFarmer said:
Spice Taylor kits £1.45 in Tesco yesterday, but I think only to Club Card holders.
They're same price in Sainsburys. Almost like there is a price war going on 
LeadFarmer said:
Despite having a Tesco Club Card, I'm not a fan of their big deals being for club card holders only. It's all too easy for someone to see the big yellow price sticker and not read the 'club card holders only' text.
You'd have to be pretty unintelligent to not understand what those totally in your face stickers are.You would also expect most shoppers to have a clubcard these days, it can save a lot of money with the discounts and vouchers.
Pre pandemic i used the vouchers for cheap cinema tickets, you got double the voucher value off.
jsf said:
You'd have to be pretty unintelligent to not understand what those totally in your face stickers are.
In the past I would have said the same, but having half watched/listed to Rip Off Britain on BBC1 I'm now left with the views that people as a general are far dumber than you would expect and it's surprising just how dumb a view the BBC are willing to defend.Edited by dapprman on Sunday 21st February 16:50
Turn7 said:
Picked up the Goan curry to try tonight......
Let us know.I like the mild creamy curries, so when I get one of the Korma versions, I compare it to takeaway and it's nowhere near as good.
I've never had a Goan curry, got nothing to compare it with so I might like it in it's own right.
RobbieTheTruth said:
Turn7 said:
Picked up the Goan curry to try tonight......
Let us know.I like the mild creamy curries, so when I get one of the Korma versions, I compare it to takeaway and it's nowhere near as good.
I've never had a Goan curry, got nothing to compare it with so I might like it in it's own right.
Tried the Rogan josh last time, and it was bit meh,,,,but the butter chicken was good, even if does stink the house out.
tedmus said:
Turn7 said:
Picked up the Goan curry to try tonight......
Tried this a couple of times now (last night the second time), it's decent with a fair bit of heat.I grind the spice mix up (minus the chillies) in a pestle and mortar, just saves picking them out later.
Turn7 said:
tedmus said:
Turn7 said:
Picked up the Goan curry to try tonight......
Tried this a couple of times now (last night the second time), it's decent with a fair bit of heat.I grind the spice mix up (minus the chillies) in a pestle and mortar, just saves picking them out later.
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
We use :Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
https://www.tilda.com/our-range/steamed-rice/pure-...
2 minutes in the ding, perfect rice every single time, plus they do quite a big range of flavoures/seasoned/wild rices
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
Sounds like a faff to me...Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
Rice can be very simple.
-1 part rice to 1.5 parts boiling water.
- bring to boil, salt, lid on and turn down to a simmer for 10 mins.
- take off Hob and let it sit for 10 mins with the lid on to steam
Perfect rice every time.
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I ignore the last 3 steps.Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I cook as you do with plenty of water until cooked to my liking (just tender).
Then drain & run through with cold water & leave in the sieve.
When ready to eat run through with boiled water from the kettle.
Perfect rice for me. Basically cooked in the same way as pasta. I hate sticky rice which this method avoids.
Greshamst said:
Sounds like a faff to me...
Rice can be very simple.
-1 part rice to 1.5 parts boiling water.
- bring to boil, salt, lid on and turn down to a simmer for 10 mins.
- take off Hob and let it sit for 10 mins with the lid on to steam
Perfect rice every time.
The problem with the absorption method is using a pan of the correct size. I pan too large means the water evaporates too quick, too small and the rice can remain too wet.Rice can be very simple.
-1 part rice to 1.5 parts boiling water.
- bring to boil, salt, lid on and turn down to a simmer for 10 mins.
- take off Hob and let it sit for 10 mins with the lid on to steam
Perfect rice every time.
Digger said:
LeadFarmer said:
I've posted previously about struggling to make simple boiled rice, with it often coming out stuck together instead of individual grains, but I've now been given a foolproof method which works...
Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I ignore the last 3 steps.Wash the rice really well until water runs clear.
Place in a pan with lots of boiling water, salted.
Boil with lid off for 6-7 mins, stirring occasionally,
Taste a few grains, your looking for the point where they are just ever so slightly soft on the outside, but definitely still NOT cooked.
Rinse in a colander with boiling water from the kettle.
Return to the empty hot pan, cover with two T-towels (not the lid) and leave off the stove.
After 10 mins lift towels and give a quick stir, return the towels,
After 20 mins it will be perfect, dry and with individual cooked grains.
I cook as you do with plenty of water until cooked to my liking (just tender).
Then drain & run through with cold water & leave in the sieve.
When ready to eat run through with boiled water from the kettle.
Perfect rice for me. Basically cooked in the same way as pasta. I hate sticky rice which this method avoids.
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