#68

I have absolutely no shame in using pre-made curry paste as I don’t have room to have individual little jars of the various spices in them.

#69

I need to get myself a tub of this next time I’m at the Chinese supermarket:

image

Blue Dragon curry paste isn’t great imho, and the own-brand stuff is even worse. Happy to make my own for a special occasion but you can just whack a couple of tbsps of this in with some noodles and coconut milk and it’s pretty good straight away.

#70

While we’re all enjoying some classic DiS food snobbery it seems that Kellogs have AXED Ricicles, I like Ricicles and this is sad to me. Attack me about that if you want.

#71

Prepare to have your world rocked

#72

Also, pesto in a jar is perfectly fine for a midweek meal.

3 Likes
#73

does that have a sort of aniseed taste to it?

#74

are they less salty than cubes? - I don’t understand why stock cubes need to contain so much salt - let me decide how much salt I want to add cube people!

#75

No but there are a few varieties of it. The one with dried shrimp in is peng(e)

1 Like
#76

1 Like
#77

as is the pepper one!

#78

I ate so much pesto as a student the smell just makes me gag now. Sorry.

1 Like
#79

same :frowning:

specifically the sacla stuff.

#80

Post/username disparity.

1 Like
#81

is your stock hot on the stove?
You don’t just do boiling water and the stock pot in a jar on the side??

Stock pots are far better for risottos

#82

Too true. Butter chicken one is my fave

2 Likes
#83

Got admonished by the GF the other day for using jar jalepenos instead of fresh ones

#84

but jar jalepenos are there own thing - like a pickled chili. Or were you chopping them up and frying them, as that would be weird?

4 Likes
#85

Yeah it’s hot on the stove…I thought cubes worked better for this as they’re more concentrated.

#86

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Absolutely fine.

Also see: Bisto gravy granules.

#87

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