Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: bigboaby1 on October 17, 2014, 03:06 PM
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https://www.youtube.com/watch?v=YGIFr519rEY&list=UUyzB-FgkrdDBAaYZ-nXuEaw (https://www.youtube.com/watch?v=YGIFr519rEY&list=UUyzB-FgkrdDBAaYZ-nXuEaw)
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Sorry, Boaby, that music is just too annoying. And there is no description of the ingredients, unless it's at the end after the horrendous soundtrack.
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Hi
So Boaby this vid is to tie in with your book you are advertising at the end of the video.
Regards
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Recipe is there, but it's done with annotations on top of the vid. You won't see them if you're viewing on a mobile client like iPhone, ipad, android app. Gotta use a desktop PC or laptop (or desktop version of YouTube in safari browser on ipad, instead of YouTube app).
I Quite like the music :P
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Cheers bb1!
regards
barry
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Recipe is there, but it's done with annotations on top of the vid.
You're wrong, my friend
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No recipe, a couple of text messages here and there , but not the recipe, what happened to the music half way through ;)
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I believe I could recreate that from the video (or bloody close to anyway) however it could use some improvement in production. Forgive my ignorance but what is 7K? Is it 7 kg of onions?
The whole video could easily be reduced to half the time for starters. Far too long spent looking at a pile of onions, a boiled jug of water and a spoon in a pot. Plus then the music would run to the end. By the way I didn't mind the music either. Could use some sitar or bagpipes though. ;D
The first caption says "Roughfly". Should be "roughly" and roughly what?
After the 1.5 litres of oil is added "cook for 30 mins with". With what?
Other than that I'll give it a go. Plus I like the consistency at the end and he says to cook for a further 15 minutes at use time in the finished dish so I imagine it will be quite thick which is how I like it.
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Recipe is there, but it's done with annotations on top of the vid.
You're wrong, my friend
Guess it's all a question of how much hand-holding people need. I consider a recipe to be sufficient info for me to be able to cook it. I got that from the vid. There's always the option of emailing the guy and paying for his ebook if you need more info.
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Meeeooowwwww ;D
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Moooo Moo :D
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many thanks for this video. i'm not in search for a base or changing my ways. however always love and appreciate efforts of a fellow curry fan. particularly when offering meaningful and useful info (not to belittle others or cause offense).
i noted down:
onion
cumin ??
water
cook high heat 2 hrs
veg oil
cook 30 mins
add spices etc:
) tom puree
) coconut cream
) chilli pwdr
) gm
) turmeric
) salt
cook 1 hr low heat
blend
9:44 shows texture
cook until oil floats
10:12 scum appears
leave to cool then blend again
interesting observations for me:
1) i've always blended twice but not left to cool 1st. will give it a try.
2) the initial water level was too high for me - say 3/4 tops, leaving lid off perhaps makes good
3) the thinness of the finished based suggests ali pan and low heat finish cook. would be very interesting follow up video showing a dish being cooked.
music was better on previous takes but thought the camera work exceptionally good. 10 for me.
just on personal note would appreciate reasons behind need for the "new" base
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For information, the Glasgow base is nearly a completed curry (a base with the mix powder already in) to be used with the books accompanying recipes.
For example the recipe for madras, heat a little oil then put all the ingredients in and cook on a high heat for 7 -8 mins.
From Alex's (bigboaby1) book
There is no need for mix powders, curry powders or salt with the Glasgow cooking style as the
Base Sauce contained everything you need. This, of course, saves time in restaurants and
takeaways.
Its also styled on Scottish Punjabi cooking as opposed to the Bangladeshi cooking in England and Wales
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Any one got any ideas as to why blend cool and not hot?
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Its bended hot and cold (twice)
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And after watching the video, the recipe for it is easy to work out. You just need you pen and paper.
See the music's gone. He must like you Garp :)
I also see that the oil/onion ratio has increased significantly from the book recipe, 500ml for 4kg onions to 1.5 litres for 7 kg onions.
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See the music's gone. He must like you Garp :)
Good old Boaby :)
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thanks so much for posting
I see you've added a few finishing touches to the base recipe, already given
less spicing and more emphasis on cooking times, waiting times and blending
I really like your ebook base
it's a toss up between that and JB's base as my favourite
Your videos are fantastic
have you got another ebook coming out, or something?
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Gav Iscon,
well pointed out on the mix powder not being used.
still cant get my head round it. the nearest base i've made is the ashoka which used many pastes to deliver the end product and made good the absence of mix.
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I really like your ebook base
it's a toss up between that and JB's base as my favourite
Your videos are fantastic
I agree and I'm grateful to the man of many IDs (bigboaby1 here) for posting the video.
His base sauce recipes are up there with some of the best, in my opinion.