belfastguzzi Posted July 8, 2006 Share Posted July 8, 2006 Heat the oil in a wide pot over a medium flame. When hot, put in the minced onions and garlic. Stir and fry until the mixture is a rich medium brown shade. Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir for a few seconds. Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly. Add the drained chickpeas and 1 cup water. Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice. Stir again. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add the minced green chili and grated ginger. Stir and cook, uncovered, for another 30 seconds. Link to comment Share on other sites More sharing options...
Guest ratchethack Posted July 8, 2006 Share Posted July 8, 2006 Superb, Chef BFG! For final presentation, may I suggest carefully fold into a base stock of Redline Shockproof Heavy, garnish to taste, and serve warmed over crownwheel and pinion. Delightful! Link to comment Share on other sites More sharing options...
belfastguzzi Posted July 8, 2006 Author Share Posted July 8, 2006 Link to comment Share on other sites More sharing options...
Guest Nogbad Posted July 8, 2006 Share Posted July 8, 2006 I thought that WAS Redline Shockproof Heavy! Link to comment Share on other sites More sharing options...
belfastguzzi Posted July 8, 2006 Author Share Posted July 8, 2006 I thought that WAS Redline Shockproof Heavy! 94470[/snapback] Close. The Heavy has potatoes in it. Enzo prepares the Heavy project. BTW What's the best material for a chopping board? Link to comment Share on other sites More sharing options...
Guest ratchethack Posted July 8, 2006 Share Posted July 8, 2006 I use and highly recommend 1/2" delrin sheet. Link to comment Share on other sites More sharing options...
jrt Posted July 8, 2006 Share Posted July 8, 2006 What's the best material for a chopping board? 94473[/snapback] Hard maple. Link to comment Share on other sites More sharing options...
belfastguzzi Posted July 9, 2006 Author Share Posted July 9, 2006 Hard maple. 94482[/snapback] Hmm hard or soft maple? It's hard to know. Better to go for mileage or for better lean angle? What size do you reckon? Link to comment Share on other sites More sharing options...
Guest ratchethack Posted July 9, 2006 Share Posted July 9, 2006 Hmm hard or soft maple? It's hard to know. Better to go for mileage or for better lean angle?What size do you reckon? This is the dino vs. synthetic thing for the kitchen Maestro. Synthetic (delrin) for ease of cleaning and more thorough, quicker, (and safer) disinfection. Mine's really big, 18" x 24", works as well for cutting large gaskets and assorted Guzzi tasks as it does for fine-slicing avocados for those "to die for" California burgers from the BBQ grill. Link to comment Share on other sites More sharing options...
Guest Nogbad Posted July 9, 2006 Share Posted July 9, 2006 Bamboo is the new maple Link to comment Share on other sites More sharing options...
belfastguzzi Posted July 9, 2006 Author Share Posted July 9, 2006 And what do you reckon is the best pressure to use? Link to comment Share on other sites More sharing options...
belfastguzzi Posted July 9, 2006 Author Share Posted July 9, 2006 Bamboo is the new maple 94506[/snapback] cooeeee There's a link there to John Boos Mystery Oil! Anyone tried it in the 6-speed yet? Enzo? Link to comment Share on other sites More sharing options...
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