Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on August 23, 2013, 07:24 PM
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Not good. It's a lot worse than it looks. The cracks have gone straight through and are creeping towards the other 3 rings as I type. My hop is kaput. I am going to be out of action for a while. Nightmare!
(http://www.curry-recipes.co.uk/imagehost/pics/ff71ecc3d4e73d300e094c0de0e50a76.jpg)
Rob :(
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Yikes!!!
That doesn't look good Rob :(
Maybe a blessing in disguise though - take the opportunity to get a gas hob?
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Oh. Disaster. I just hope you have a good BIR T/A nearby !
** Phil.
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Maybe a blessing in disguise though - take the opportunity to get a gas hob?
He seems to manage well with the halogen going off some of the curry pictures he's posted. ;D ;D
But it is a bummer though. :(
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Gutted for ya Rob.
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Ouch Bob. Do you have extended warranty cover? If not... Get a gas hob if you can.
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Cheers guys. It's cracked from top to bottom now. Missed two of the rings but it's not safe to use any more.
I'll get by until it's sorted. Think I've got an electric wok pan thing somewhere; never been used. Also should be able to make up some base gravy at the TA. Will definitely look into a gas replacement. Can't have this happening again. I think my cast iron bhaji pan must have done the damage. Wouldn't mind so much but I was only frying up a couple of bloomin' Richmond sausages, for lunch!
Rob :)
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Richmond sausages? Yuch. You'll be eating Wall's sausages next at this rate. Full of fat, salt and yucky stuff. ;(
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Richmond sausages, no wonder your hob cracked. ;D ;D
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Richmond sausages are the /only/ sausages I like. Completely homogeneous, high rusk content, no nasty bits of meat lurking to trip the unwary -- cooked very gently and lightly, they are my idea of sausage heaven. Unfortunately they've pandered to the current salt paranoia and reduced their salt content, so I now have to add salt to the sandwich (something I have never needed to do before). You can keep your gourmet sausages -- for me, Richmond are king, either hot (in a sandwich, with plenty of salted butter) or cold (left to cool in the dripping in which they are cooked, then chilled). Wunderbar !
** Phil.
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The cracks have gone straight through and are creeping towards the other 3 rings as I type. My hop is kaput.
I agree it doesn't look good but, if it was me, I'd just continue using it, assuming it still works to heat a pan. What type of heating element does the hob use?
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I agree it doesn't look good but, if it was me, I'd just continue using it, assuming it still works to heat a pan. What type of heating element does the hob use?
If the cracks have gone right through, not only might it not be strong enough to support the weight of a filled pan, if any liquid were to fall on the glass it could pass right through the crack onto the halogen bulb and cause the latter to explode. For myself, I most certainly would /not/ use it in its present state.
** Phil.
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I see what you did there bob.... is this your way to convince the missus you must now have a gas range like BIR? well done if that is the case ;D
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You didn't splash any of that "extra hot" phall sauce on it Rob, did you? ;D ;D ;D
Seriously, hope it doesn't put you out of action for too long ;)
As for Richmond "sausages", using the word very loosely, they may once have been good but i most definitely wouldn't touch them, nor Walls which are made by the same manufaurer by the way. I could tell you stories about their production, but i'd better remain quiet :-X
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As for Richmond "sausages", using the word very loosely, they may once have been good but i most definitely wouldn't touch them, nor Walls which are made by the same manufaurer by the way. I could tell you stories about their production, but i'd better remain quiet :-X
Ah well, ignorance is bliss -- not only do I enjoy them fresh-cooked in a butter-laden sandwich, or cold with mustard, I also eat them raw : usually at least two out of a packet of eight end up in my gut uncooked ...
** Phil.
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Managed to make a largish pan of staff/trad lamb bhuna last night on my camping cooker. Awesome curry, but I will need my hob back pretty soon.
Appreciate any advice on a gas hob. Seem to be generally less expensive than electric halogen, which is good news as I'll have to get a fitter to run a gas pipe into the kitchen. The good lady has decreed that it will need to be another Smeg, to match the oven underneath. Thinking about this one. 4 kW burner. Not too sure about the big knobs though; might get in the way?
http://www.appliancesdirect.co.uk/p/pgf64-4/smeg-pgf644-4-burner-gas-hob?refsource=apadwords&crtag=APD&gclid=CNOM2d_kmrkCFfIPtAodIWUAnw#maindesc (http://www.appliancesdirect.co.uk/p/pgf64-4/smeg-pgf644-4-burner-gas-hob?refsource=apadwords&crtag=APD&gclid=CNOM2d_kmrkCFfIPtAodIWUAnw#maindesc)
Rob :)
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I've got a Neff one with knobs at the side, which is good. They also do stanless steel :)
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I'd go for one of these if it has to be SMEG and if you can cut a bigger hole in the worktop.
http://www.appliancesdirect.co.uk/p/pgf95-4/smeg-pgf954-classic-5-burner-gas-hob (http://www.appliancesdirect.co.uk/p/pgf95-4/smeg-pgf954-classic-5-burner-gas-hob)
Looks solid, ideal for curry pan banging. ;)
cheers Chewy
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Get some in the pan. you know you want to.
http://www.youtube.com/watch?v=Gw-H8ZtZEiw (http://www.youtube.com/watch?v=Gw-H8ZtZEiw)
I like the thin ones best.
Rob :)
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Every cloud has a silver lining. Was telling the chef at my local TA about my hob mishap and cooking on a camper stove, and he invited me to a kitchen today preparing food for 800 guests. A Bengali wedding. Not been back long. Had a great time and stuffed myself with incredible food. I also came home with a little doggie bag for supper tonight. Will post a few pics later. I promise you will laugh when you see these.
Also looks like I may be cooking on gas in the near future.
Thinks are looking up.
Rob :)
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Thinks are looking up.
Excellent news, Rob, and with your experience today of catering for the masses, Moodymare (http://www.curry-recipes.co.uk/curry/index.php/topic,12241.msg98320/topicseen.html#msg98320) may well benefit from some suggestions from you, although she has to cook only for 60, not 800 !
** Phil.
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Never seen anything like it Phil. I've been to a banquet hall kitchen once before serving 100 guests, but today was off the chart. Some of the handi pans were that big you could have had a bath in them! Here's a few pics of my doggy bag supper; just a few of the offerings.
Tandoori chicken (in my 6 l stock pot)
(http://www.curry-recipes.co.uk/imagehost/pics/5ee9b66d6745c3e43967eb4e00ef3fb3.jpg)
Sheek kebab (excuse the presentation; a few got broken on the trip home)
(http://www.curry-recipes.co.uk/imagehost/pics/658a1b124afcf93ee8fb864aea1f3da2.jpg)
Fish pakora
(http://www.curry-recipes.co.uk/imagehost/pics/3acc4636b3b7c284979895ef1869a2da.jpg)
Not sure what this is yet. Spinach seems a likely ingredient. :D Possibly saag aloo. Also given the bowl. It's a whopper!
(http://www.curry-recipes.co.uk/imagehost/pics/62be432b865632fd16e67a25275ed1d4.jpg)
Lamb bhuna. Large bucket sized portion. Apparently this dish is slow cooked overnight.
(http://www.curry-recipes.co.uk/imagehost/pics/f9a650e07a1bfe9404aa2bdda20b63dc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c8a49a3f22f5838b9f2f1124099da117.jpg)
Not a bad supper. Not bad at all.
Rob :)
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Don't you not think you should be sending out the invites Rob?? Far too much there for one. That definitely looks like spinach, the kind found in a tin :o and pureed at that :-\ But i bet it tastes good though :D :P
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Here's a few pics of my doggy bag supper; just a few of the offerings.
Wait a minute, wait a minute -- you wrote "a doggy bag". Just what sort of a dog do you have ? Even an Irish wolfhound or a St Bernard would have trouble scoffing 1/50th of that, so you must own the mother and father of all dogs, weighing in at about 400kg. Does it do sumo as well ?! :)
** Phil.
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Love the look of those tandoori chicken rob. I never seem to get that much penetration of the marinade into my chicken. Has it been deep fried?
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Bob do you eat curry every night ;D
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It's a totally outrageous amount of food isn't it? The curry alone would feed at least 25 people. None will be wasted mind. The main guests at the wedding were also filling the boots of their cars before they left. I missed out on a bucket of the chicken jalfrezi; awesome taste. Apparently these banquets are 4-5 quid a head. There are definitely many things to learned. I'll be checking out further my on-the-bone bhuna with this one. I already know mine is an incredibly good approximation. My effort is more of a staff curry though, made with mix powder, and fennel is quite noticeable over the powdered cumin. Don't think there's mix powder in the bucket version; much more delicately spiced, more fragrant, and a lot less chilli. Obviously trad, but the ginger/garlic paste, cassia, green cardamom, asian bay (bagar) is unmistakable, and BIR. Glorious. It seems I'm going to another wedding tomorrow at another place. This time I'll take my camera, and hopefully get a few pics.
Rob :)
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It seems I'm going to another wedding tomorrow at another place.
You lucky s@d.
** Phil, green with jealousy !
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Whoa, yumyum! Lucky Man!
Bit of a swizz if you didn't get any rice ;D ;D
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Not good. It's a lot worse than it looks. The cracks have gone straight through and are creeping towards the other 3 rings as I type. My hop is kaput. I am going to be out of action for a while. Nightmare!
Here you are, Rob : this will tide you over until the halogen fairy pays her next visit. No risk of a gas leak, and every home should have one :)
https://www.aldi.co.uk/en/specialbuys/thursday-specialbuys-29th-august/product-detail/ps/p/double-hot-plate/?pk_campaign=uk_product_newsletter&pk_kwd=2013-08-27_15-10 (https://www.aldi.co.uk/en/specialbuys/thursday-specialbuys-29th-august/product-detail/ps/p/double-hot-plate/?pk_campaign=uk_product_newsletter&pk_kwd=2013-08-27_15-10)
** Phil.
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At last! New hob has arrived. Hurray! Lovely pan fit. Feels nice and solid. Proper iron supports. Now I just need a gas fitter. Itching to get going.
(http://www.curry-recipes.co.uk/imagehost/pics/df4fe276d7757a392ca80d97bd76f0cc.jpg)
Rob :)
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Looks ace Rob
What output have you got with this?
A link to the model, would be interesting too.
Plus your future road testing.
cheers Chewy
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Left: Ultra-rapid triple frame burner 4.00 kW
Rear: 1.65 kW
Front: 1.05 kW
Right: 2.55 kW
It's this one Chewy. Couldn't get low profile as they need 70 mm clearance underneath. Hoping this will just slot in without too much messing about. The boiler is above the kitchen and the fitter reckons it'll be no problem running a gas pipe down.
http://www.smeguk.com/product/ser60sgh3/ (http://www.smeguk.com/product/ser60sgh3/)
Already thinking about a gas tandoor, but no idea where it would go. Haven't got the room. Could get rid of the sink I suppose. Maybe not ;D
Rob :)
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Looks great Rob and not overpriced like some.
4 kw is a good flame, got me thinking of the next time I need some retail therapy.
It's not just the Tandor, noisy extraction is another problem.
(http://www.curry-recipes.co.uk/imagehost/pics/b31a2e83d2fd7e460d1f0f5b19973b9d.jpg) (http://www.curry-recipes.co.uk/imagehost/#b31a2e83d2fd7e460d1f0f5b19973b9d.jpg)
cheers Chewy
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Looking forward to seeing the first curry produced on the new hob and your thoughts on how it compares to the old one.
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Just think It will never be that clean again ;D
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Great looking stove top Bob! when is it going to be installed?
Just think It will never be that clean again ;D
So true... :)
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Nice looking hob. I have a Smeg hob but mine has a double burner e.g. two rings of flame on the same burner. I find it's great for rapid heating of liquids but too hot to use on full blast for cooking single portions of curry. It burns base sauce in under a minute with not enough reduction. I am interested to hear your experience.
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Don't you not think you should be sending out the invites Rob?? Far too much there for one. That definitely looks like spinach, the kind found in a tin :o and pureed at that :-\ But i bet it tastes good though :D :P
Very tasty CH. Still got some in the freezer. Desi saag. Spinach, broccoli, sprouts, and dried methi. Loads of garlic, ginger, and chilli. There's a recipe for it in the Ashoka Simply Jiggy book. I shall give it a go.
Rob :)
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Welcome to Bengali Bob's balti kitchen! Now re-opened after an extensive refurb.
(http://www.curry-recipes.co.uk/imagehost/pics/441ed8050ed4e024f99dc04bb2ae59e7.jpg)
Employing the very latest in triple-burner technology.
(http://www.curry-recipes.co.uk/imagehost/pics/b6bbb264fabf0a72313c49bd49d5e510.jpg)
Aiming to produce the finest curries available. Free delivery within a 3 metre radius
Rob :D
Grateful for any advice on a splosh-back. Was wondering if it would be possible to get a sheet metal work place to make a custom jobby. Possibly cheaper than shop-bought?
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Looks great - very nice indeed, Rob! May you enjoy many happy hours currying on your new hob! :)
Re the splashback - I've been looking for for a suitable, easily cut, gas-friendly splashback for about a year now, but it seems an impossible task as I need to take a couple of plug points into consideration. I think I'll just have to tile around them.
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That is one sexy hob there Rob. Did it come with the spice dishes ;D ;D I'm sure you'll get many hours of pleasure out of that and produce some right fine dishes too. Looking forward too seeing the first offs real soon ;)
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Grateful for any advice on a splosh-back.
An idea i came up with a few years ago was to hang a wide roll of lining paper 2' - 3' above and behind the cooker.
Then when it gets too messy, rip off and pull down a fresh piece.(or after each session) ;)
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Can't wait to see your first creations on the new hob, Rob.
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Me too garp. I think tonight I'll do Chicken tikka suka, as a starter, followed by Balti chicken, and perhaps banana fritters for pudding.
Rob :)
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Rock On Rob :D
Your truly sorted there M8. ;)
Your burner looks like a modern domestic version of the restaurant open burners.
Hob envy from me, must treat myself!
Your splash back, you need wall grade Stainless Steel sheet (430 grade) just seek out
a local sheet metal/press works, for an off cut, priced about 60
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Make sure the camera's charged bud. Your photography is legendary.
Going off topic, maybe sometime in the future, we will be able to digitize smells or tastes. Instead of a dvd drive on your pc, you would have a slot where you insert an edible something and downloaded the flavour.
Jeez, I need to get a life
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Nice one Bob. Nothing stopping you now bud. 8)
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Happy cooking Rob 8)
Show me the curry ;D
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Getting on very nicely with the triple burner. Just the one curry in the bin so far. It is pretty fierce. Think it may have bent my stainless pan.
(http://www.curry-recipes.co.uk/imagehost/pics/9dca122ad485336583c6a43dd88edb52.jpg)
Rob 8)
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Oy vey ! Some serious heat output there; maybe try a setting less than "Full" ?! :)
** Phil.
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And get it cleaned up, its brand new for heavens sake.
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Proper splosh-back required urgently. Going to go with Chewy's sheet metal.
(http://www.curry-recipes.co.uk/imagehost/pics/b76466bd4f3bd6fdc5bde52fb76740d6.jpg)
Messy chefing on my part though, very messy.
Rob ;D
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Few of us would have the guts to admit to being that messy, Rob :)
** Phil.
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Few of us would have the guts to admit to being that messy, Rob :)
** Phil.
Got slightly over-enthusiastic with my phal-sloshing technique Phil. Took ages to clean it all up. I'll be more careful next time.
Rob :)
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You don't get any of that nasty splashing with my "museli" recipe Rob ::) You could always use a pan splash guard. They work very well. They have cut down on 90% of the clearing up I used to have to do after a good curry cooking session ;D
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I'm pleased that at least someone's kitchen looks like mine. ;D
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Gave this idea a whirl today. Just rough cut holes for the burners needed. Lit these manually (with a match) instead of the electronic ignition (to prevent any risk of getting a belt off the sparky).
(http://www.curry-recipes.co.uk/imagehost/pics/c87cdea2e91b254dc6bb7e2fabee2fc9.jpg)
Made 3 dishes, one of which I burnt a bit, and sposhed all over the hob.
(http://www.curry-recipes.co.uk/imagehost/pics/863023449b7b40569e505fe100dd0568.jpg)
Genius! Still want a splash-back though.
Rob :D
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That hob is so so sexy, escpecially when it's nacked :P ;D ;D I really do want one of them ::) I'll have to make do with the old lecky for tonights NAGA phall i suppose :(
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That hob is so so sexy, escpecially when it's nacked :P ;D ;D I really do want one of them ::) I'll have to make do with the old lecky for tonights NAGA phall i suppose :(
Now you mention it I just fancy a Naga phal myself right now Dave, but I've made a pathia instead. Moike came round earlier this week and made an ex-hot vinders on the sexy hob. It was a scorcher! Video footage coming soon. :)
Rob :)
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Video footage coming soon. :)
Looking forward to that. Just sampled mine, HOT HOT HOT. Then again it did get 10 nice fresh large nagas added to help it on its way ;D ;D
Should go down very well after a beers down the pub. Enjoy the pathia Rob. Can believe i spelt naked wrong ???
PS - my fingers are burning. I wonder why ::)
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10 fresh nagas! Gulp! That is hard-core. Blimey. Nowhere near as hot (or fruity) as my Ex-hot naga viper of course. :D
Rob :)
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Tried a bit of chicken and sauce. YUM and a tad on the hot side. My lips are still tingling even now. Should go down very well after a few Leffes ;D
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Not much luck with the sheet metal places here in Brum, so took a chance on Ebay. Quite a few metal places doing sploshbacks etc. on there. Got this 600 x 750 mm solid (no mdf backing nonsense) for 25 quid, including Parcelforce 48 delivery. Very impressed for the money. It's 1.1 mm thick brushed stainless, which is not the heaviest/lightest grade, but is still pretty solid. I'll see how it goes and if all goes well next year I'll template the entire length of the kitchen above the worktop, and plate it with the same, maybe in 2 mm. Very BIR!
(http://www.curry-recipes.co.uk/imagehost/pics/87d6ec50d9197384380c9a17d4a44317.jpg)
Rob :)
Duck and mushroom in the foil container on the right; very tasty.
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>:( The hob is all covered up :( I'd just love to rip that foil off and expose that gorgeous body and those beautiful lines ;D ;D That reminds me I never did post my naga phall pics :-\ Now that was one hot tasty curry. I enjoyed it so much, I just had to do it again. No concentrates, no sauces etc. just totally natural hot ingredients :P which did result in a few :'(. But oh, so good ;)