Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: King Prawn on December 01, 2006, 07:18 PM
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Hi all,
Just to say hi and a BIG thank you to all of you who have spent the time to post what you have learned (and in some detail too!). Also to those who have posted the scanned images - very informative.
I am a curryholic and really enjoy it! - I grow my own chillies (many varieties including the hottest in the world, the renouned Naga!) and tomatoes and garlic. I also grow kaffir limes and lemon grass as I partake in the odd thai dish as well!
There really is nothing better in my opinion than to spend one of the typical cold, damp and windy evenings here in the UK with a few beers and a nice KPr (V).
About a year ago I spent 2 hours in the kitchen at my favourite BIR and picked up a few tips which I will pass on when I have more time (likely nearer to Christmas).
Just a few thoughts to start with.....
1.How do you all prepare your onions. I think this is VERY important to the taste and the smell of a dish. My 'old' local in London used to stink the whole block out when making whatever it was that smelt so strong. THey did it in the morning and it was the same smell/taste that was in thier dishes.
2. Do you use eggs in your nan bread dough?
3. Anyone managed to get their sauce to the 'saliva sucking' stage? (You know this if you have experienced it, one mouthful and the saliva glands in you top lip feel like they are being sucked out by an invisible force javascript:void(0);
Shocked
Gotta go now, but hopefully will be around here again often.
KPr
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Welcome indeed,
Two hours in a BIR kitchen, yes I am jealous!!
Don't take too long to divulge your findings - please ;)
Broon
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Hi and welcome. ;) Looking forward to your input..... ;D ;D
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Hi,
Welcome to the site ;)
First hand reports are always the best, looking forward to it 8)
cK
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;D ;D
Hi and a great welcome to the site King Prawn, You'll find all the knowlege and advice you need in here. And the occational headbanger and Dark Lord. [The Swartze is strong In Here }.
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Welcome my young appren..sorry Welcome King Prawn ;D
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Hi King Prawn.....really looking forward to what you learned in that BIR kitchen ::)
The "taste", the "smell" quest continues 8)
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Welcome KP and looking forward to your input.
CP
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Welcome Welcome, i would like to hear any interesting facts you have as well.
Always up for a bit of new info.
Stew 8)
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Thank you all for your kind greetings!
It's sad but out of over 1000 members I only see the same 20 or so people posting here - where are all the others? - If 1000 people all went into their local BIR and asked the same (or maybe different) questions we would have a huge amount of data to ponder!
So in which area should I post my restaurant kitchen experience?
Darth: - I wouldn't mind being your apprentice (having eaten a curry last week with 2 freshly picked Naga Morrich chillies (and some kashmiri chilli powder for colour), but I am very expensve !!!
Broon loon: - nothing to be jealous of, but an experience none the less!
NairB: - Indeed the quest continues, If I had the answer I wouldn't have joined this group!
Cheers for now
KP(V)
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Hi KP, We have created fixed areas called Recipes Index and hints and tips . The idea being that we develop a theme, e.g. a recipe, or a 'how to' and then plonk it in the Recipes index, or hints and tips as appropriate. So if it is your input on processes or content not recipes then maybe you should start it off in 'Lets Talk Curry'. The latter would probably be better as you can be sure that the thread will explode with questions and feedback for a while; then when it is developed and stable you can post the outcome in Hints & Tips. The idea behind this is it becomes a reference area so that Newbies and Oldies et al do not have to go through complex searches. IMHO of course ;D
CP
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Hi KP, We have created fixed areas called Recipes Index and hints and tips . The idea being that we develop a theme, e.g. a recipe, or a 'how to' and then plonk it in the Recipes index, or hints and tips as appropriate. So if it is your input on processes or content not recipes then maybe you should start it off in 'Lets Talk Curry'. The latter would probably be better as you can be sure that the thread will explode with questions and feedback for a while; then when it is developed and stable you can post the outcome in Hints & Tips. The idea behind this is it becomes a reference area so that Newbies and Oldies et al do not have to go through complex searches. IMHO of course ;D
CP
;D.....could you please rephrase all of that CP!!!! You've confused me now! ;D :P ;)
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You are right Cory :-[ (as bloody usual ;D ;D ;) ) I was in a hurry when I wrote it and did not re-read it afterwards. I will put my teeth in and say it again ::)
We have all had problems with putting together a final conclusion to something, e.g. recipe, because the threads on a subject get very long and often digress :-[. In addition because with have collected lots of information about methods, processes, and ingredients, this information was also getting lost in the fog.
So we decided that we would have specific areas where the subject when finished, collated, and tidied up could be placed, like a reference library.
We have a Hints & Tips section for everything that is not a Recipe.
We have a British Indian Restaurant Recipes section for all (non authentic) recipes a la High St outlet. The latter also has a section called the Index.
The way this should work is that when a recipe is posted, lots of peeps will contribute, argue, try out, and feed back their results, which will make the thread long and complex. So when you think the subject topic is exhausted, you collate all the information and post the final recipe to the Index.
Hints and Tips is similar except that when you post the final collation you ask Admin to delete all the previous trivia and superfluous stuff.
Forget what I said about posting initially to 'Lets Talk Curry', I think I was having a senior chilli moment :-[
Hope this clears things up, and thanks Cory my friend for pointing out the crap! No offence taken as always. Maybe Stew should put something like this in the Guidelines (or maybe he has but I haven't the time to look now) ;D ;D
Soryy KP for all this, but thats what happens now and agin in this lovely madhouse.
CP
So
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Thanks CP!
It's now all as clear as vindaloo sauce!
I'll post in the next few weeks when I hope to get some time.
KP(V)