Quote from: michael.t on March 06, 2012, 06:56 PM
It was my pleasure  everyone . As I keep telling the wife giving is better than receiving ( she disagrees)
IF you feel must  I'm sure Donations would appreciate it

Collected my package from the local post office this morning!!!

I can

Quote from: Unclebuck on November 23, 2011, 09:11 PM
And you'll be right, but its not necessarily a bad thing. cr0 sorting the wheat from the chaff and i mean that in the nicest possible way.

Point taken mate

Quote from: Unclebuck on November 23, 2011, 08:52 PM

Quote from: hampshire hog on November 23, 2011, 08:36 PM
Sorry I'm loosing the plot with this site - what right have you to quote - 'he's not a chef but the owner' - 'thats not a bhuna' - when you don't actually know anything about him or his T/A or Resturant or what the food tastes like

Whats wrong with you lot!!!!!!!!!!!!!!!!

Someone posts interesting and new informative videos about cooking BIR curry - which you all are passionate about and want to achive - then slag the living **** out of it - is it me

Relax Mr, to be fair no ones said he recipes are shite? just that his naan, bhuna, madras [ok madras looks ok to me] just don't look 'all that' which they don't. high standards nowadays mate high standards.

Sorry UB - Im not raising my blood pressure over it but it just seems like the standard CRO welcome for new comers too me

Sorry I'm loosing the plot with this site - what right have you to quote - 'he's not a chef but the owner' - 'thats not a bhuna' - when you don't actually know anything about him or his T/A or Resturant or what the food tastes like

Whats wrong with you lot!!!!!!!!!!!!!!!!

Someone posts interesting and new informative videos about cooking BIR curry - which you all are passionate about and want to achive - then slag the living **** out of it - sorry but come back and answer all our burning questions and divulge all your trade secrets - is it me

Quote from: Phil (Chaa006) on November 22, 2011, 10:24 PM
Good review, HH; I think you are the first to comment after trying it.  However : what recipes did you use for base, curry masala, and tandoori masala ?

** Phil.

Hi Phil

Its my own base - developed over the last 2 years - been tweeking tweeking etc - but as a newbee here I've not posted as TBH as you know new comers seem to get shot down in flames here on CRO by the more established members - having said that if tonights results are anything to go on it seems to blow alot of the theory into the weeds - technique/method is key

Spice mix again its my own - been a massive fan of CA's spice mix but tweeked it to suit my base & main dish - treid vitually every one here now

Tandoori - well I'm afraid that was straight out of big Tesco's in a Natco bag - seems good too me

Spiced oil - using Chalice mild curry oil for the main dish at the moment - got loads of CA's spiced oil which I use in the base

So all in all I'm closer now in the last week thanks to the video's than in the last 25 years of eating/cooking curry

I will post my base/spice mix shortly though - but I will hold fire as I've a Sunday buffet session in a local resturant where I will go in and cook with BIR chef's so might pick up a few more tips - so watch this space

Cut to the chase - just cooked 2 madras's using this technique - one of the best I've ever produced

Depth of flavour suppased anything I've achieved using all combinations of base and spice mix here on CRO

We all chase and re invent the wheel every weekend - this video nails it for me

Hats off and good luck - try it dont slag it off ;D ;D

Quote from: Tolns on November 10, 2011, 05:45 PM
Encona West Indian Hot Pepper Sauces is one of my firm fav's

Amen to that !! They were one of the first real heat experiences !!
.............................

Yeah funny me too - went to a BBQ and was challenged to a chiili heat contest - someone bought a bottle of it - so gauntlet thown down - first guy had a tablespoon full - - so not to be outdone I drank the remaining bottle in one go - twas a bit hot to say the least - but one thing I learnt from that was eat/drink the offending chilli sauce - then no one else can win

Encona West Indian Hot Pepper Sauces is one of my firm fav's - Habanero's & Scotch Bonnets

Get it Tesco's and the usual outlets etc

Into kebabs and my fav kebab shop serves a splendid hot chilli sauce, by chance the taste is virtual identical to our firm favourite of 'White Tower' tom puree - just hotter - so I've now got my fav chilli sauce by adding 1/2 & 1/2 of 'White Tower' & water + the above chilli sauce

I've been using Rice Bran Oil with good results - base and final dish

Heres some blurb - I found it in Tesco's

http://www.californiariceoil.com/

Quote from: loveitspicy on November 01, 2011, 11:04 PM
......................
I cook a base - then let it stand all day - reheat the base to boiling before bed - next morning reheat to boiling again - let it stand to go cold - my base goes through this sometimes for 3 days definitely 2 days - then i cook curries or freeze the base. My curries are not watery and somewhere this week a comment was posted on my picture how the sauce is like velvet over the chicken - this is why!
.....................

Best, Rich

Interesting - over the last 2 months I have combined 2 base reciepes from here (+ hard spices in a spice ball) - which by nature end up at least taking 2 days to finish. I'm still working on it but once finished I'll post it here, but yes heating - cooling - reboiling - simmering - coooling seems to enhance the base and although I can only get the oil to release in the early stage on day 2 (still working on that) I'm sure you have something with this theory