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Messages - bmouthboyo

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1
Pictures of Your Curries / Re: Not been on Cr0 in a long time but cooked up a belter today here in Thailand
« on: September 04, 2016, 11:21 AM »
P.S The dog did not get any!

2
Pictures of Your Curries / Not been on Cr0 in a long time but cooked up a belter today here in Thailand
« on: September 04, 2016, 11:02 AM »
Been a long time since I posted on here as I am currently in my 4th year working in Bangkok, Thailand. I try and cook up a BIR style curry fairly often after sourcing the spices in little India.

Today was a slightly modified CA Base Gravy some of which then went into a KD Chicken Jhol.

I still love Corry Anders recipes. No fuss, fast and delicious.


My sous chef was found wanting...








Base made, I used a portion for a Chicken Jhol following Kriss Dhillion's 'The New Curry Secret'






Lovely dish. I often replace the base in KD's recipes with CA's or variation of, with great results. The New Curry Secret also has a few more traditional Indian dishes that are delicious.

Hopefully I will pick up where I left off when back in the UK next year and start to experiment with BIR recipes a little more again as sourcing ingredients can surprisingly be tricky here in Thailand as the Thai's do not generally like Indian food, of Indians for that matter   >:(





3
Talk About Anything Other Than Curry / Re: 97 percent proof and up
« on: January 07, 2015, 01:23 PM »
Random I now live in Thailand too, Bangkok :)

How have you found sourcing curry ingredients? Surprisingly the Thais don't seem to use many Indian spices other than turmeric, pepper corns etc

4
Talk About Anything Other Than Curry / Re: Is the cr0 forum dying?
« on: January 07, 2015, 01:15 PM »
I hope it is not dying, I have been around a while and can only comment on my personal reasons for visiting less.

I now live and work in Thailand as an expat and so took me a while to source ingredients, and they are always different so a lot of variables to go wrong when following recipes.

Most of all though is I have always liked the simplicity of CA's curries and stuck to them, and new recipes I have started to go more traditional with dhals etc.

This site is still a great resource though, and I should really try some new recipes.

5
Lets Talk Curry / Re: 7 Week BIR Course - What would you include?
« on: March 16, 2014, 03:46 PM »
Thanks for that guys some great tips and pointers. 45 minutes is no time at all really and the base will be a struggle. I think a "here's one I prepared earlier" job, although I will get them to measure and chop the ingredients etc but I'll take them home and finish off after.

Whilst my base is heating up we can go over the spice mix, teach a little about the spices then what they will really want to do is cook!

After the first session I really want to focus on them getting hands on cooking different BIR and learning as they go which should be fine for 45 mins (30 inc cleaning time). A sin I know but I have a rice cooker that can do the rice for all, I'll warm up a vat of base they ladle out from. I like Corry Anders recipes as the meat is cooked in the oil so no pre cooking etc, his recipes turn out great too.

At that age I want them to just have fun cooking, learning to measure and prepare ingredients, a bit of the BIR journey and taste their creations. In years to come they can fuss over the finer points lol.

6
Lets Talk Curry / 7 Week BIR Course - What would you include?
« on: March 15, 2014, 03:23 PM »
As a little community help at my local youth centre I will hopefully running a short 7 week course that I have pitched as 'Curry Club' and will be teaching 12 to 18 year olds how the basics I learnt of BIR cooking. I am no expert by any means but thought it might be a fun thing to try with a group of upto 10 people, working in pairs.

I hope to go over creating a base gravy, the different spice mix's, the main dishes and the fundamentals of cooking BIR curry. This is no expert class by any stretch of the imagination so I do not need to worry about too finer details.

I was wondering if you guys could recommend any pointers on what might be good ideas to cover over the 7, 45minute sessions.

So far my initial outline would be:
  • Familiarise with different spices, Spice mixes / massalas, ingredients used etc.
  • Base gravies, the main BIR dishes
  • Releasing oils in spices, burner control, preparing ingredients
  • Cooking main dishes (Korma, Madras, Pathia, Vindaloo, Jalfrezi)
  • Experimenting with base / dishes
  • Side dishes (Alou Gobi, Dhals, Roti)

Unfortunately all we have access to are portable burners. No ovens or microwave.

Any help much appreciated, Cheers.


7
Lets Talk Curry / Re: H4ppyChris and day Zero.
« on: August 31, 2013, 03:48 AM »
It seems a bit wierd to charge for the book, i think it kind of goes against the spirit of things around here. I mean CA, Taz etc could have charged as they have some of the most cooked recipes but did not.

A built in Contribution system here would be amazing, say everytime you cook from someones recipe or feel they significantly influenced your curry that meal you donate say 10 / 20p. Probably make more money in long run for merited work as ebooks will get pirated after 5 minutes anyway.

8
Lets Talk Curry / Re: H4ppyChris and day Zero.
« on: August 30, 2013, 10:11 AM »
Why is everyone so excited about this book? Is chris a takeaway chef? Is this a free ebook?

9
Talk About Anything Other Than Curry / Re: Cory Ander's recent resignation as Site Moderator
« on: August 27, 2013, 04:55 PM »
:( seems he is gone for good now  :'(

10
Lets Talk Curry / Bangkok BIR
« on: August 19, 2013, 04:49 PM »
Hello all been a while!

Well me and the Mrs (British before you ask! Lol) have moved to Bangkok Thailand for the next 2 years with my job. Very exciting, however I have 2 problems.

1) The Indian restaurants are not BIR, albeit very nice.
2) Need complete cupboard restock and surprisingly hard to source the same ones.

I don't suppose anyone could offer any advice, as well as ideas for key spices I should get first, and a long shot but if you know any I would find hard to source, possible Thai / local alternatives.

Cheers guys

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