Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: haldi on November 20, 2010, 07:20 PM
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Has anybody else bought this?
http://www.amazon.co.uk/gp/product/0716022354/ref=oss_product (http://www.amazon.co.uk/gp/product/0716022354/ref=oss_product)
It's an interesting read, and includes BIR recipes too
I've just made the garlic mushrooms
They were really nice
The book even has a donner kebab recipe
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hiya haldi
yeah i bought this a couple of months back and would advise anyone to give it a go.i bought my mate a copy and hes practically opened his own kebab shop ;D the author has certainly done his homework
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Mine's on the way from Amazon...Oh no not another cookbook the wife said...
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I got the book through the post this morning,very interesting read.Nothing revolutionary curry wise,although the use of coconut block in the curry base sauce crops up gain.The author does say in his notes that he wrote the book after talking to numerous take-away owners,shame he hasn't got an email to find out a bit more.It actually covers most take-away recipes,pizza.chinese etc.
I can recommend it(it only cost me 4 quid from Amazon).I've just ordered my usual take-away so I thought I'd try his spicy onions recipe for my popadoms,they were lovely!!!! I thought I'd seen a similar recipe somewhere before just found it here incredibly moorish!!!! Just wondering Gazman where you got the recipe from???
http://www.curry-recipes.co.uk/curry/index.php?topic=3897.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3897.0)
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jb,
i got it as well and like you found it very interesting.
I think his recipe for doner meat will beat the real thing in the sense that it wont be as greasy.
i thought the chicken tikka recipe looked good as well.
good book defo worth ?3.77
Alan ;D
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I thought the book looked quite promising until I reached his recipe for Pilau Rice (said or implied to be BIR style). I don't ever recall having pilau rice with bits of onion or any trace of tomato in it, yet his recipe has both ingredients.
The most likely source of inspiration for the base sauce recipe is this forum.
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I thought the book looked quite promising until I reached his recipe for Pilau Rice (said or implied to be BIR style). I don't ever recall having pilau rice with bits of onion or any
Hi George
I made the pilau rice , last sunday
Everybody loved it and I got lots of compliments
It was nothing like anything I bought, though
It come's out a brown colour!!
That's from the powdered spices in it
The Bengal Cuisine rice had onions in
I thought that was unusual too, but it is done
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Hi George,
I don't ever recall having pilau rice with bits of onion
Really, I don't think that I've ever had it without onions! Certainly never had tomatoes in it though.
Ray :)
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I thought the book looked quite promising until I reached his recipe for Pilau Rice (said or implied to be BIR style). I don't ever recall having pilau rice with bits of onion or any trace of tomato in it, yet his recipe has both ingredients.
I am certainly familiar with the use of pre-fried (browned) onions as a top dressing (in moderation of course !) I use these myself, and buy them pre-fried and dried in a small tub (100g). I think they are described as "fried shallots", but the present batch are labelled "Onion Salad Crispies". With added salt, they are delicious by themselves !
** Phil.
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Haldi, Razor, et al
Perhaps I need to take a closer look at BIR pliau rice next time but I've never noticed any trace of onions. It's always white, too, with specs of colour (varies a bit from one BIR to the next) and never brown but I stand to be corrected if the Takeaway recipe tastes good, regardless.
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Perhaps I need to take a closer look at BIR pliau rice next time but I've never noticed any trace of onions. It's always white, too, with specs of colour (varies a bit from one BIR to the next) and never brown but I stand to be corrected if the Takeaway recipe tastes good, regardless.
Yes, I would go along with George's "white", albeit flecked with traces of food colouring (red, green, yellow). I think (hope) that the days of yellow pillau rice are long past, although of course this too may be a regional thing ...
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Hi George,
Yes, pilau rice will vary from place to place. Don't get me wrong, the onion is usually chopped very small and I guess it's fried before the rice goes in but It is there but maybe not as obvious as one may think.
Phil,
I have also seen crispy fried onions used as a garnish too!
Ray :)
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although the use of coconut block in the curry base sauce crops up gain.
jb,
i use quite a bit and rate it highly (25g in 800g onion, my take base). i also use tin coconut milk in the rajver which i rate too. the saffron has neither but produces equally good result. in short not essential but down to personal preference.
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I just tried the Special Burger Sauce on page 19 and it tastes great, and quite like Big Mac sauce, which must be the best. Without a Big Mac alongside, it's hard to be sure, but this is a good start. There are far more complex recipes online for Big Mac sauce but, if this simple recipe also works, it can't be bad.
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I am just marinated my lamb for a shish kebab tomorrow and also just done the donner recipe ready too cook.
nice healthier version of a mixed kebab for me tomorrow ;D
it is definatley worth the purchase imo
regards
Alan ;D
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Hi, I've just bought this book today and cos I'm desperate for a good recipe
for the red chilli sauce you would normally get in a takeaway on a kebab
i had to give the red kebab sauce recipe a try and the result was unfortunately
a watered down chilli tomato sauce nothing like they do in any of the takeaways
in the Manchester area.
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samson,
I totally agree with the red chilli sauce recipe. I must admit i wont even attempt that recipe because just by reading it i knew it was not a chilli sauce from a TA.
saying that i have looked at most of the recipes in the book and there is a lot which i will do.
personally i think there will be something in the book for everyone to try.
Alan ;D
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Hi all,
Just a little update on the book.
I made for the first time a chicken tikka chasni and used this books recipe and method other than using razors base and dips tikka.
It is the first time i have tasted a Chasni so dont know if it was BIR standard.
I have got to say though i can see why its the most popular curry over the boarders as we all really enjoyed it.
Alan ;D
will be making it again very soon methinks ;D
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Hi,
I'm thinking of trying the curry base from this book and has anyone had any success with the base from this book? And what are the results good or bad.
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hi guys and girls got my copy of this last week and what do you know i got my weekly e-mail from martin lewis money saving expert website www.moneysavingexpert.com (http://www.moneysavingexpert.com) today and what do you know it has been talked about so much on there forum it has hit the front page of the website, it has clocked up 58 pages since Merlin1 posted about it back in august this year! am very impressed with the simplicity of some of the secrets which this guy has found out but can't help thinking that the guy has trawled this site at some point LOL! have not tried anything yet but won't be long i'm sure. will post results and if anyone is interested pm me for any info. regards
gary :)
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have not tried anything yet but won't be long i'm sure. will post results
parker21,
i've held back on purchase as i'm a tad sceptical of any commercial sellers claims.
will be very interested on your thoughts.
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hi jerry at the price i got it for what it holds inside all fits ingredients wise. 3.77 i paid for it and re-your pizza base sauce yes it has that too! did you follow the link and read the comments from the 58 pages?
pm me if you want the pizza sauce recipe to analyse lol
regards
gary ;D
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parker21,
only followed link to the 1st page. will have to read more of it given your comment.
ps pls send pizza sauce - will be quite interesting. my current spec per 400g tin toms: oregano 0.5tsp, marjoram 0.125 tsp, dry garlic 0.5 tsp, black pepper 5 turns grinder, sugar 1 tsp, tom puree 1 htbsp.
link to post: http://forums.moneysavingexpert.com/showthread.php?t=2665259&highlight=takeaway (http://forums.moneysavingexpert.com/showthread.php?t=2665259&highlight=takeaway)
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had a read through the moneysavingexpert site (which i rate highly and already get the weekly email). well as much as i could suffer. i read the 1st and last 4 pages.
the post seems more about general TA stuff and a lot of sheep.
ps many thanks to gary. my only immediate observation is that oregano is the key herb in pizza sauce not basil but kebab sauce could go well with burgers for the next home bbq.
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link to post: http://forums.moneysavingexpert.com/showthread.php?t=2665259&highlight=takeaway (http://forums.moneysavingexpert.com/showthread.php?t=2665259&highlight=takeaway)
Merlin1 started that thread. I'd hazard a guess that he's the author or someone closely connected.
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Merlin1 started that thread. I'd hazard a guess that he's the author or someone closely connected.
George, did you barge to the front when God was handing out cynicism ? Merlin1 is credited with 273 posts; it is highly unlikely that he made over 200 of them just to build up his reputation before shamelessly plugging his own book ... !
** Phil.
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Merlin1
Old 16-08-2010, 4:26 PM
MoneySaving Stalwart
Join Date: Jun 2009
Posts: 273
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George, did you barge to the front when God was handing out cynicism
Yes, probably! The other thing about the MSE thread is how relatively few people have actually tried anything, and quite a few are disappointed with some of the recipes. I must try the KFC recipe, which I don't expect to be very good, and the lamb kebab recipe, which does look more promising. However, as many people point out, the book is probably worth 4 quid, even if only one recipe is a winner.
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George,
if you do have a go at the KFC then cast a quick eye over LFC it may help. i don't know anything of the KFC recipe but we do make LFC all the time.
http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0)
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George,
if you do have a go at the KFC then cast a quick eye over LFC it may help. http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0)
You'd do better casting an eye over the MUFC ;D Sorry Jerry, couldn't resist mate ;D
boing boing ;)
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George, if you do have a go at the KFC then cast a quick eye over LFC it may help. i don't know anything of the KFC recipe but we do make LFC all the time.
http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0)
Jerry - thanks for that. I assume you deep fry the chicken. Apparently, KFC use a pressure cooker with fat inside, instead of water. It's supposed to be a lot more risky but does anyone know why it's dangerous, before I try it? If pressure builds up, won't the release valves work as normal? Or do you risk the fat reaching some flash point with an explosion, or something? Also the Takeaway book uses very few spices, like your LFC recipe, whereas the KFC recipe is publicised as having 11 herbs and spices. They are well-guessed-at on various websites, although the people at KFC reckon nobody has come close.
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Anyone wanting to know anything and everything KFC, go here: http://kfc.forumup.co.uk (http://kfc.forumup.co.uk)
This guy seems to have scientifically broken down the 11 herbs and spices...
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Apparently, KFC use a pressure cooker with fat inside, instead of water. It's supposed to be a lot more risky but does anyone know why it's dangerous, before I try it? If pressure builds up, won't the release valves work as normal? Or do you risk the fat reaching some flash point with an explosion, or something?
George, we may not always see eye to eye, but I really would not want to have to visit you in hospital with third-degree burns after a pressurised fat explosion in your kitchen : if KFC do use a pressurised fat cooker, it will be of industrial strength and designed for the purpose, not a domestic unit intended solely for use with water.
** Phil.
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Anyone wanting to know anything and everything KFC, go here: http://kfc.forumup.co.uk (http://kfc.forumup.co.uk)
Wow, there really was a Colonel Saunders; I always thought he was as fake as Mr H
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I'm a member of the KFC forum and I think that the latest recipe posted by the guy who runs it and calls himself the colonel is about as close as you can get to the original colonel sanders recipe, however that is not what KFC corp serve up today in there stores, it is much more tasty than that.
As for a domestic pressure fryer they are very rare , I have only seen two current manufacturers and they are expensive at 300-400 pounds, many of the members of the KFC site buy twenty five year old models from the U.S via ebay and pay around 30-50 though these could also be a safety factor, as for using a regular pressure cooker it is highly dangerous don't do it.
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as for using a regular pressure cooker it is highly dangerous don't do it.
I know a lot of people say that, but why? I need to understand the process, in order to either abandon the idea, or build in safeguards.
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a lot of people say that, but why? I need to understand the process, in order to either abandon the idea, or build in safeguards.
The purpose of a pressure cooker is not to increase pressure per se (for some foods, such as suet puddings, lower pressure rather than higher is to be preferred) but rather to raise the boiling point of the liquid contained therein (normally water). At normal atmospheric pressure, oils intended for cooking cannot reach their flash point; artificially increase the temperature that they can achieve by increasing the pressure, and you also significantly increase the risk of their reaching their flash point. There is also a serious risk of the neoprene sealing ring being irreparable damaged at these temperatures, which in the worse case could allow near-boiling oil to escape down the side of the pan and onto the hot stove : not a pleasant thought !
Later : This link (http://missvickie.com/howto/fry/frying.html) also emphasises the dangers, and points out that a pressure fryer (as needed for KFC-style dishes) is not the same thing as a pressure cooker.
** Phil.
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Later : This link (http://missvickie.com/howto/fry/frying.html) also emphasises the dangers, and points out that a pressure fryer (as needed for KFC-style dishes) is not the same thing as a pressure cooker.
Many thanks for the link to an interesting, if somewhat patronising, web page. I suggest that a pressure fryer is, in fact, almost the same as a pressure cooker. Sure, the domestic models of pressure fryer (many now deleted) have a safety bar across the top, but if the normal valves don't fail, the safety bar won't come into play. Also, damage to the seal and oil dripping down the side of the cooker would be the least of my concerns. I'm still not convinced and may give it a try, just to see what happens.
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Blimey, i would'nt want to be anywhere near a pressure cooker full of oil if it went up.
Sounds like the sort of thing you see on mythbusters.
For a look at a commercial pressure fryer, try looking for links to "Man vs food" there's definately lots of them being used in kitchens in that series.
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I'm still not convinced and may give it a try, just to see what happens.
If you must conduct this foolhardy and potentially life-threatening experiment, could you please first (a) let all of your pets out into the garden; and (b) forewarn your local fire brigade so that they can have an appliance fully manned and ready to act on receipt of your neighbour's telephone call (you won't be in any position to make one yourself).
Sincerely :
** Phil.
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George,
on this "fried" chicken i don't feel a need to go that extra mile. i have dedicated fryer for the chicken (and Bhajis) ie keep separate fryer for chips. also helps for the chicken and chips to arrive at the table at same time. i only use frozen chicken breast. it really does pass muster and all who taste are well impressed even more given the simplicity of the recipe.
Razor, ps have mucka in midlands originally from salford who must be twin - he too likes talking of greatness.
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Interesting description below on the benefits of pressure frying:-
http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html (http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html)
George, I wouldn't try it with a water pressure cooker. I think the biggest danger would be failure of the rubber seals as normally a water pressure cooker won't get hotter than 130 degrees C max. Also I read that pressure fryers use a lower pressure than pressure cookers and that is not user adjustable.
Looks like you need to find about 800 pounds to buy one in the UK.
Paul
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Interesting description below on the benefits of pressure frying:-
http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html (http://www.streetdirectory.com/food_editorials/meals/restaurant_guide/pressure_fryer_why_you_need_it.html)
George, I wouldn't try it with a water pressure cooker. I think the biggest danger would be failure of the rubber seals as normally a water pressure cooker won't get hotter than 130 degrees C max. Also I read that pressure fryers use a lower pressure than pressure cookers and that is not user adjustable.
Looks like you need to find about 800 pounds to buy one in the UK.
Paul - that's another good link, thank you. The more I read though, the more I'm convinced this is worth a try. The main brand seems to be Henny Penny and their fryers cost over 3500 pounds! They give information on frying temperatures and pressures, which is helpful. It seems that pressure frying offers advantages not only for speed of food production but for taste and texture.
"One of the real reasons that people will want to use a pressure fryer, however, is due to the fact that the foods that you get out of a pressure fryer are on the whole more tender and more flavorful. When comparison dishes are cooked, the difference is obvious. For instance, in a conventional fryer, there is often a greasy layer of oil on the outside, while the inside is much more dry. This reduces the taste and the appeal of the food a great deal, and this can mean the difference between a meal that is a success and one that is failure." (source: streetdirectory.com)
Jerry - does your fried chicken exhibit the above deficiencies, compared to, say, KFC?
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To obtain more moist and flavourble chicken you have to brine first in a plain salt and water mixture, or do what some of the other members of the KFC forum do and add some MSG as well, then leave in the fridge 12 to 24 hours drain pat dry and cook as per recipe, George, you have obviously been looking at catering sites for pressure fryers here's a link to a site that sells the two fryers that I mentioned before the Fagor fryer which is sold as a marine fryer i.e. it is safe to use on a boat and as you will see it is nowhere near 3500, in fact it starts from around 265 dollars and it is approved for frying, and also the Rapid chef pressure fryer which is slightly more expensive, but If I remember right this site only supplies the U.S. and Canada, other sites sell it online but again U.S only, I found a U.k supplier online once for the Fagor but it was nearly twice the price at around 450 pounds.
http://www.pro-selections.com/category.cfm/198/ (http://www.pro-selections.com/category.cfm/198/)
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does your fried chicken exhibit the above deficiencies, compared to, say, KFC?
KFC a whole more tender and more flavorful - No. the home stuff is every bit as good on these aspects. i can only vouch for using breast as i've not tried any bone cuts of chicken.
the only differences are that there is no skin on the meat and only 1 off spice used (white pepper). it's consequently not KFC. i think the result would be surprising in a side by side of how many of the public would pick the fake as there favorite. we certainly would.
the other advantage is that you can cook much better frozen chips at home.
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does your fried chicken exhibit the above deficiencies, compared to, say, KFC?
KFC a whole more tender and more flavorful - No. the home stuff is every bit as good on these aspects. i can only vouch for using breast as i've not tried any bone cuts of chicken. the only differences are that there is no skin on the meat and only 1 off spice used (white pepper). it's consequently not KFC. i think the result would be surprising in a side by side of how many of the public would pick the fake as there favorite. we certainly would.
Your recipe must be worth a try if you're that pleased with it. Perhaps 11 herbs and spices sound good but aren't really needed. I know that simple recipes are often best. If you can also avoid the need for pressure frying, it's even better news.
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Here you go, George : a genuine Russell-Hobbs pressure cooker (http://direct.asda.com/Russell-Hobbs-Aluminium-Pressure-Cooker/001408107,default,pd.html) for only GBP 15-00.
At this price you can afford to 1/3 fill it with high-flash-point oil, take it to the bottom of your garden, warn all the neighbours, stand it on your barbecue, then take shelter behind a substantial masonry wall and wait to see what happens ;D
** Phil.
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Hi
Found this on the frying subject, jury still out for me though. http://www.inmamaskitchen.com/FOOD_IS_ART/cliff/pressure_cooking2.html
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we do make LFC all the time.
http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3445.0)
If anyone else is intrigued by Jacques-Imo's Caf
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Here you go, George : a genuine Russell-Hobbs pressure cooker (http://direct.asda.com/Russell-Hobbs-Aluminium-Pressure-Cooker/001408107,default,pd.html) for only GBP 15-00.
At this price you can afford to 1/3 fill it with high-flash-point oil, take it to the bottom of your garden, warn all the neighbours, stand it on your barbecue, then take shelter behind a substantial masonry wall and wait to see what happens ;D
I already have one, thanks and it's what I'll be using, like lots of other people on the Internet, without apparent incident. You may be so risk-averse that you're never prepared to go beyond strict 'health & safety' guidelines. It may be because you don't grasp the physics or just because you always believe dire warnings. I don't know. I see it as relatively risk free for a whole number of reasons which I won't go into here.
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You may be so risk-averse that you're never prepared to go beyond strict 'health & safety' guidelines.
Yep, I'm risk-averse. Better risk-averse than posthumous nominee for a Darwin Award (http://www.darwinawards.com/), IMHO.
** Phil.
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hi peeps thought i would bump this up as now there is a new book "more takeaways secrets by kenny mcgovern" if your a fan of mcdonalds burgers and breakfast you have to try etc and chinese and kebabs and pizza the chilli to die for and omg pulled pork and deserts tooo! oh the list is endless lol! :-) and just think of the money you would save i promise you wont be disappointed!!!!!!!!!!!
oh and more curries and recipes for mixed powder amonst other things
kind regards
gary
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Thanks for the tip Gary, I've ordered it :)
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If you dig "The Takeaway Secret" I strongly recommend checking out some of Todd Wilbur's books:
http://www.topsecretrecipes.com/Todd-Wilbur-Top-Secret-Recipe-Books.html (http://www.topsecretrecipes.com/Todd-Wilbur-Top-Secret-Recipe-Books.html)
I can post some recipes of clones to try, if you want. Just check the "recipes" link on that site and tell me which one you want, I have all of them.
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I received Kenny's new book "More Takeaway Secrets" today (and also a copy of the original "The Takeaway Secret").
Well.. First impressions are very very good! I immediately looked at the curry recipes of course to see whether the recipes were as wide of the mark as the typical publication which claims to have "authentic" recipes but which has anything but. However... Everything Kenny writes on the subject of curry cookery rings true! His recipes could easily be from this very forum in fact there is such close correlation between his techniques and the typical fare here, I can only assume he is (or has been) a member here (or the other place).
Mixed powder... Garlic and ginger paste... A base sauce made by boiling onions with carrot, peppers, coriander stalk, tomatoes & GG paste...!! It is all very familiar indeed.
I'm not suggesting he's nicked anyone's recipes from here, just that he must surely have visited us because I know of nowhere else (apart from the other place) where such recipes are documented and discussed. He even has recipes for Garlic Chilli Chicken and Staff Curry (a strange pick for a book about recreating takeaway food as it is never served to customers?!)
There's a Korma, a biryani, a madras, dopiaza, Balti, bhuna, vindaloo and Bombay aloo. I might take issue with him over the cooking time of his base sauce and the relatively low onion ratio (in proportion to other ingredients), but on first reading it's a pretty damn good attempt at documenting the curry secrets we all know and love. For a beginner with only a passing interest it will surely get them 90% of the way. He even has recipes for pre-cooked chicken and rice (not pilau).
It gives me hope for the quality of the recipes in the rest of the book, which I shall be trying first, as I already know how to cook a pretty good curry :)
Top book, highly recommended for less than a fiver from Amazon!
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(...)
Top book, highly recommended for less than a fiver from Amazon!
Thanks for taking time to write a comprehensive review natterjak. Let us know how if you go into chip-shop type food and the results impress you as much. :)