"Thought I'd have an early dinner as was hungry
Put salt on it and the fucking lid fell off covering it in salt. So no dinner for me as can't be arsed to do anything else.
What you having"
I once learned to make a curry off the curry master. My dad. He used to leave the chicken in a bowl of salt, so it would shrivel up, losing its moisture. Then wash it and add the marinade which the chicken would suck up like a sponge.
I copied this except I clearly didn't get all the salt out. Result, when all my friends were looking for a lovely Jalfrezi. Just Eat was called and the curry in it's entirety was skipped. There is only so much a bit of natural yoghurt and coconut cream can do.
Curry tonight by the way. |
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By (user no longer on site) 51 weeks ago
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Ahhh hate when that happens. Sorry OP. Have you got some good snack to tide you over?
Another one in the curry club here 
I just had a veggie tofu korma with coconut rice. Homemade yesterday so it has been well marinaded. |
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By (user no longer on site) 51 weeks ago
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I’m having Lobster Thermidor a Crevette with a mornay sauce served in a Provencale manner with shallots and aubergines garnished with truffle pate, brandy and with a fried egg on top and spam.
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If it’s something in a sauce or a soup, peel a large spud and simmer for ten minutes in whatever you’ve over salted, then fish out the spud and chuck it. It’ll be very noticeably less salty after that, usually salvageable. |
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(I haven’t made it myself though)
