Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: Unclebuck on December 30, 2009, 02:17 PM
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How to cook a vindaloo (http://www.youtube.com/watch?v=azg5OdChgYY#normal)
cometary would be a help
the sound is awful.
Other vids from the feed http://www.youtube.com/user/maliksindian (http://www.youtube.com/user/maliksindian)
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I noticed he put base in from the big pot at the back last, but what was that reddish looking sauce he put in first from one of those plastic containers to his left? Tomato puree watered down? it looked kinda thickish to me.......
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I noticed he put base in from the big pot at the back last, but what was that reddish looking sauce he put in first from one of those plastic containers to his left? Tomato puree watered down? it looked kinda thickish to me.......
Could it be Chili powder :-\
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Very interesting Vid Uncle. Thanks for that.
That second pot of what looks like Red stuff is what I'm trying to make. I'm certain its this that I'm missing and since its in a small pot means its possibly concentrated. I know for certain that although I think my cooking is getting really good. A side by side with anything they do on vindaloo has this awesome backdrop in taste and aroma, striking in fact. My other dishes are pretty darned close to be honest.
Perhaps the camera lens but the spice mix almost had a green tinge to it?
Very well worth watching sadly listening blew my ears. ;D
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that restaurant looks a bit iffy, all the tubs of stuff sitting open like that. they make a nice curry though by the looks of it.
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Some of the best food I've ever had has come from places that don't look up to the mark frankly.
Though the modern thing about rearranging my food with fingers so it looks like an art piece really gets to me. ::)
that restaurant looks a bit iffy, all the tubs of stuff sitting open like that. they make a nice curry though by the looks of it.
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that restaurant looks a bit iffy, all the tubs of stuff sitting open like that.
Jimmy that's standard practise in any BIR!
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that restaurant looks a bit iffy, all the tubs of stuff sitting open like that.
Jimmy that's standard practise in any BIR!
its a good advert for making your own.
when i went out to a bir couple weeks ago i was kinda pushed into going, had not took the misses out in few weeks, realy though i didint want to go. i to be honest prefer my own now, i know whats in it and how fresh. i watched all the others in their enjoying the curry and all i could think about was if only they put in the effort and tried to learn how to do it themselves. It just dont hold the facination to sit in ordering a chicken vindallo like it used to and listening to the bengali background music. I one night when i made the curry dimmed the lights went on youtube found that restarant music and lit a few candles lol. The wife thought it was funny as hell.
next time i go out i will be for a chinese
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Given the amount of time and energy people have devoted to analysing this Malik stuff in glorious detail, has ANYONE actually had a curry from there yet?! :-\
It might be totally sh*te for all we know! ::)
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It might be totally sh*te for all we know!
Here here. JerryM - I thought you were going to give this a try
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sorry not managed it - timings were out and ended up driving past when it was closed (albeit a few miles west on the M6).
interesting camera angle. quality is much better than the cam. it is maliks for sure. the cook is an impostor though - he's not the chef. i'm also not convinced that what's being shown is what they do to sell to customers.
it's a red hearing in my book.
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UB,
many thanks for posting this. i realised a few days later that the video cam angle is quite useful - albeit they have moved most of the containers around. i was interested in what was behind the wall that u can't see from the web cam.
the original pic http://www.curry-recipes.co.uk/curry/index.php?topic=3009.msg26649#msg26649 (http://www.curry-recipes.co.uk/curry/index.php?topic=3009.msg26649#msg26649) items 14, 15, 16, 17 are what i'm interested in. i think there is a 21 to the left of 13 and a 22 and 23 behind the corner.
at the mo i haven't a clue what 14, 15, 16 or 21 are. i think 17 is almond powder. 22 is either pataks paste or green chilli paste and 23 is onion paste.
on the vindaloo video i think a tub of chilli sauce has crept in from the back desk just to complicate matters.
anyhow many thanks UB give me a few more scraps to go.
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Hi
Not the best TA I've been told but not the worst. I'm not sure what there hygiene rating is but can find out. There are much better than that locally. Lahore Kebabish they just have an open kitchen but no cam, shame as very high standards and a two minute walk from Stoke station.
Regards
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commis,
i had hoped to try out this week but weather put kibosh (we go to waterworld now and then).
u're thoughts are real interesting. i'd not been interested in what the curries taste like - only the technique and timings of ingredient. saying that - it looks from the cam a real good place.
it would be real interesting though to be able to compare with a topnotch (say the Lahore - i have no knowledge of it). also i guess what led to the opinions of those trying both.
from the cam - for me - they only have 1 chef who would be missed on his nights off. they do dollop the spices a bit to question how consistent the curries are. they also leave the curries for long periods without stirring. something i'm going to follow up - i'm twitching regularly to stir the dish long before they get to it.
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Hi
JM when you next go to WW make sure you have plenty of space in the car. As you may know there were eight Asian grocers/supermarkets close to there, well there is now one more and a nan bakery. Best nan ever much better than the Asians can cook these guys are from Iran. Well worth a visit.
Regards
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commis,
thanks for heads up. did not know of the local area. won't be sitting in the car park from now on (except in summer when open pool is good).