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Messages - Harry Bosch

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1
Trainee Chefs / Beginners Questions / Re: Emergency Curry
« on: May 07, 2015, 10:33 AM »
It's funny you should say that (and sorry for the very late reply) but the one aspect about making base gravy that I don't agree with is the length of time it's cooked for - far too long in my opinion. It reminds me of how veg used to be cooked in the UK when I was a kid - basically boiled to buggery - and all the flavour gone. As long as it's soft enough to get a blender on it, it's ready, IMO - and more flavoursome for not being cooked to death. Controversial, possibly.

2
Trainee Chefs / Beginners Questions / Re: Emergency Curry
« on: April 23, 2015, 11:51 AM »
Oh dear - too late for photographs I'm afraid, but it was pretty decent - and certainly fulfilled my emergency desire. Thanks again.

3
Trainee Chefs / Beginners Questions / Re: Emergency Curry
« on: April 23, 2015, 11:13 AM »
Thanks Phil - I have taken your advice and made an amount of base - which is actually plenty for just one.


4
Trainee Chefs / Beginners Questions / Emergency Curry
« on: April 23, 2015, 09:56 AM »
Hi Folks - haven't been on for a while but I'm still using all the tips and am really pleased with the results.

I'm throwing out a question today and it is this:-

I'm off work, I can't go out - I've no base sauce - and I haven't got the ingredients to make any. I have, however, found a nice bag of prawns, an onion, some fresh garlic and a tin of tomatoes - and all my usual spices are available. Shall I just throw it all together and say "it's ok, but it's not restaurant style" or is there anything I could do to do a cheat's restaurant curry. Advice welcomed.

Harry

5
BIR Main Dishes Chat / Schoolboy Error
« on: September 02, 2012, 06:48 PM »
Tonight I made the classic beginner's error - I made a great curry - which was the nearest I've got to a "Chicken Tikka Balti" as made by the Hilal Balti House in Formby. I used Chewy's base recipe and Mickdabass's Ultimate Tikka recipe (both tried and tested by myself). I put a ladle of the Tikka marinade in the base sauce and mixed it - that I can remember - but the rest of it was just a mixture of all the usual suspects - but I didn't make a note of the amounts!!! Let that be a lesson.

6
Tandoori and Tikka / Re: mickdabass' Ultimate Tikka Marinade
« on: August 26, 2012, 05:04 PM »
Yeah thanks Mick - it really was excellent and goes to show, at least to me, that yoghurt isn't an essential ingredient in a tikka marinade. I only had time to marinade for about 4 hours, so a full overnight marination (is that a word?) would have been even better. The meal I made was Chicken Tikka Madras (using both Chewy's base and madras recipe and your tikka marinade).

7
Tandoori and Tikka / Re: mickdabass' Ultimate Tikka Marinade
« on: August 26, 2012, 06:29 AM »
Tried this recipe yesterday and despite not putting in mint sauce (obviously not popular in Munich), was delighted with the final result - a very authentic BIR chicken tikka.

8
Trainee Chefs / Beginners Questions / Re: a nice saturday night curry
« on: August 24, 2012, 02:00 PM »
I can vouch for Chewy's Chicken Madras - it was only the 2nd CRO curry I'd made - and I was delighted with the result - and the excellent way it accompanied a couple of bottles of Franziskaner Weissbier - which I enjoyed whilst watching the Everton/Man Utd game on TV (which was less enjoyable). However, I must declare it was Monday night - but I can't think of any good reason why this curry would not work perfectly well on a Saturday.

9
Trainee Chefs / Beginners Questions / That reminds me Phil...
« on: August 23, 2012, 01:05 PM »
... what's the best Vag Oil. Sorry, no more smut - the reason I like this place is because people take their curry cooking very seriously.

10
Trainee Chefs / Beginners Questions / Steve...
« on: August 23, 2012, 12:48 PM »
... I suppose it depends on whether you're a breast or a thigh man ;).

The bottom line has got to be what you enjoy eating the most - and I like chicken as tender as can be and I know that overcooking chicken breast makes it less tender but, like you say, cooking chicken thighs is the opposite.

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