Buffalo wings??! Chili con carne??! Beef stroganoff??! Lasagne??! Pinchos??!!! PIZZA!!!!!! etc etc!
What IS the focus of this forum PLEASE!
I'm sorry guys, but the forum seems to have lost it's focus :-\ ???
i happen to make the best toad in the hole in the universe, its ledgendary...serously..Opps.UB.
OFFS! says who! ;)
Sorry CA I was replying to your first post. :P Maybe it might have been better to post a list of subjects which are allowed lol
Though (on a serious note) - having looked at the authors of those threads though, the members involved seem to be fairly active in the curry based forums on this board, so let 'em talk about what they wanna talk about - better that way than to spit your dummy out and risk offending them to the point that they may stop posting altogether....
And one more thing...I make the best Yorkshire puds and toad in the hole...and I wouldn't mind wrestling with you and UB over that point either! :D
- which sweet mango chutney do BIRs use?
even if a pukka chef was found, the same questions would still be raised
often we see posts from people who have had "their best results" when they've just made an adhoc curry in a hurry yet struggle to replicate that taste in subsequent curries lol possibly because they're trying too hard
Now that sounds like a good idea, a really big banner!!
And hopefully answered by somebody who ACTUALLY knows from experience!
Is finding a resident BIR chef really the answer?
What I suggest is....to hold a BIR Fare somewhere.....
I've eaten at lots of restaurants and takeaways that have experienced staff, but their curries have been shite in my opinion
the three authors you mentionedThen please feel free to suggest some other means Domi! ::)
I don't know what the solution is
Surely we are better of WITH the input of an experienced BIR chef than WITHOUT it?
I'm suggesting those whose food members highly recommended!
Surely it isn't to close the door on all suggestions and to talk about something completely different instead Domi?
I agree its not going anywhere fast with out a resident BIR chef or two, there unlikely to give up there trade secrets and time for free unless we cough up some cash and thats not likely to happen, so here we are no dam mango chutney! but you had to say it didn't you, Toad in the hole.. i happen to make the best toad in the hole in the universe, its ledgendary...serously..Opps.UB.
if you think I can help I am happy to share my 'secrets' for the things you mention.
The only secret is the gravy and the reclaimed gravy oil.
Where is the oil that they put into the base from? Fryers or?I've seen different methods
Has anyone actually tried infusing an oil with spices/flavourings and use that to cook the main dishes?
had a further thought on the subject as follows;
a "wish list" complied by the members would be good in terms of general interest and mutual help.
it would also serve as a good starting point for identifying what we don't know and potentially give an idea of priority.
for example i'd love to know how much spice goes into a BIR curry. i appreciate there will be variation across the dishes but what's the ball park. i use 2tsp per 200ml finished. this question becomes a tad complicated as u then need to know the same for base spicing to maintain the overall balance.
a more simple example would be to establish what part if any garam masala plays in BIR.
some members may already know the answers which would enable them to be eliminated without troubling the external help. a short list would then focus our minds on the real needs of us collectively.
Hi Cory Ander,if you think I can help I am happy to share my 'secrets' for the things you mention.
Thank you for your kind offer to help us Kris, I'm sure that any assistance you are able to provide would be gratefully received and appreciated 8)
Do you still have ties, or contacts, with Bangladeshi British Indian Restaurateurs, who might also be willing to advise us Kris (say, for free advertising)?
PS: Congratulations on sorting quotations out, 'tis easy when you know how isn't it?! ;)
Any help from Kris would be fantastic (and i don't say that often).
having thought more about suggesting the idea to my local TA i've begun to realise that it's not that easy.
1st up is what is the value to the TA or restaurant. i can't really hand on heart come up with credible. money does not drive the staff at my local (am sure it does for the owner but he does not work their and probably knows nothing about cooking).
2nd is the front man has no idea on the cooking. he's good at his job - to make the customers happy. the chef gives the impression of a being very friendly but private at the same time. he greets me warmly and knows when i've not been in. i put it down to him not speaking much english.
having weighed things up then Kris's help sound's like a breath of fresh air.
i also think it might be prudent for whoever provides this help to decide what help we need. as Kris point's out it's what we don't know that we need to focus on - for me that's the basics (something like spice, technique, ingredients ie recipes are not the immediate priority the building bricks need to be confirmed 1st)
Any help from Kris would be fantastic (and i don't say that often).
having thought more about suggesting the idea to my local TA i've begun to realise that it's not that easy.
1st up is what is the value to the TA or restaurant. i can't really hand on heart come up with credible. money does not drive the staff at my local (am sure it does for the owner but he does not work their and probably knows nothing about cooking).
2nd is the front man has no idea on the cooking. he's good at his job - to make the customers happy. the chef gives the impression of a being very friendly but private at the same time. he greets me warmly and knows when i've not been in. i put it down to him not speaking much english.
having weighed things up then Kris's help sound's like a breath of fresh air.
i also think it might be prudent for whoever provides this help to decide what help we need. as Kris point's out it's what we don't know that we need to focus on - for me that's the basics (something like spice, technique, ingredients ie recipes are not the immediate priority the building bricks need to be confirmed 1st)
I'm not sure exactly what you and other members are seeking
do as I did and show interest in Indian cooking and then ask casually about ingredients and methods,I will probably be going to my T/A tomorrow and hope to have a taste of their Curry Base and maybe even do a bit of cooking :o
And don't forget the use of MSG. Many restaurants use that as their 'secret' ingredient. It definitely works but it is something I strongly oppose due the adverse side effects this causes in many people, myself included.
Kris
And don't forget the use of MSG. Many restaurants use that as their 'secret' ingredient. It definitely works but it is something I strongly oppose due the adverse side effects this causes in many people, myself included.
Kris
Thanks Kris
One thing springs to mind
I have never really understood how you use msg
Where is it meant to be added to the cooking?
How do you cook with it?
- which sweet mango chutney do BIRs use?