Cooking questions

[Jittlebags]

I'd not discovered the chopped, cooked corriander stalks thing until quite recently. They definitely add to a curry.

[king_tubby]

Yeah, I've been sticking them in the base onion/garlic/chilli/ginger blend. A revelation.

[Twit 2]

Now go further: coriander root.

OUT OF YOUR WOMB[nb]Getting hold of coriander root is an arse, so stalks fine, of course.[/nb]

[idunnosomename]

pizza pasta sepulchra

[Shoulders?-Stomach!]

Another recommendation here for coriander stalks and crushed coriander seeds that both add 'treble' and take your curry closer to BIR and further away from PKB

[Sebastian Cobb]

I've always chopped and blended corriander whole but will go leaves only for stuff like mint.

[Twit 2]

I like coriander but I couldn't eat a whole one.

[dissolute ocelot]

I've heard from my - admittedly not super-discerning partner - that vegan Baileys is arite

The almond milk stuff is fucking terrible. Almond and whisky? That's nightmare cocktail hour.

[Buelligan]

Yep, I do this too. I buy the big fuck-off bunches, wash them and separate all the thick stalks from the leaves and thinner stems. I add the chopped thick stalks to the initial fry of the onions, garlic, ginger, whole spices etc. and freeze what's left - normally enough for another two or three curries.

You can also do this with freshly hung drug buds.  Stops them degenerating I believe.  Never tried them in curry though.  Could be a winner.

[Hand Solo]

I made beetroot risotto, bit of oregano and sprinkle some good quality cheese on top, amazing.

Don't even like beetroot.