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Messages - PaulMcartney

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1
Talk About Anything Other Than Curry / Re: Is the cr0 forum dying?
« on: July 04, 2014, 12:37 PM »
Hello all,

I am not quite sure how to do the quote thing as it copies a lot of writing so I will do this.

 "They are more likely to find this an unpleasant place to be, only due to the irresponsible actions of just one or two people"

This is a quote from George.C.Looney.

Heed your own words and stop writing on here.

I will probably get banned.  I don't mind as I never felt welcome after he commented on one of my first ever comments on here.  If I don't get banned I will most probably not post anymore anyway.

The sweet and sour recipe is very nice.

Thankyou

2
House Specialities / Re: Garlic Chili Lamb Masala - with Chippotle Chilie's in an Adobe Sauce
« on: January 16, 2014, 12:32 PM »
Hi, The curry and the Brinjal Bhaji? both look really tasty.  I will have to try them when I get back home (if I can find them)  Is the chipotle chilli a necessity or will any chilli do?

Regards,

Biscuit Mcartney

3
Lets Talk Curry / Re: Frying pans used by restaurants
« on: January 12, 2014, 01:37 PM »
Can you change your name once an account has been created?  Biscuit Mcartney mmm, John, Ringo and especially George it seems would like that.

What are all your real names?

 ???

Biscuit


4
Lets Talk Curry / Re: Frying pans used by restaurants
« on: January 12, 2014, 10:58 AM »
I suppose Geezah could have a point, the quick heating up and cooling of the pan could make a difference.

5
Lets Talk Curry / Re: Frying pans used by restaurants
« on: January 11, 2014, 04:15 PM »
How would a cheap aluminium pan improve a curry?  I use Circulon (had them for many years) and they do every other cuisine I try to replicate really well.  I just can't see how the pan can make any difference to a curry at all.  I am pretty sure it wouldn't make any difference to my bacon butty tomorrow morning.  My first few curries have been ok from the recipes on this website, probably more my technique and lack of skills than anything else.  I will persevere though.

6
Lets Talk Curry / Re: Back to my roots (again)
« on: November 22, 2013, 11:26 AM »
Hello, I have just done a search, Kashmiri and Deggi Mirch? Are these just ordinary chilli powder and extra hot? I only have Sainsburys chilli powder in my cupboard and a very old Schwartz one!

7
Jalfrezi / Re: CA's Chicken Jalfrezi
« on: November 22, 2013, 11:17 AM »
Well people come and go, C'est la vie.

I might try your curry tomorrow Phil, thanks for the suggestion.  Although I haven't got the time to get the specific brand of curry powder. 
If not tomorrow definitely Sunday (how long will the curry base last in the fridge?)
Tomorrow I am going to go and watch the mighty Ipswich play Leicester and sample a pie :)

8
Jalfrezi / Re: CA's Chicken Jalfrezi
« on: November 22, 2013, 09:29 AM »
Hi CoryAnder :D (got to love some of the names on here)

I made this yesterday along with your base.  I thought it best to use the same base and curry and you seem to be very popular.

The plus side:-  :D

I thought it tasted great, the other half really enjoyed it too.

The minus side:- :'(

A lot of hassle, a lot of mess! a lorra lorra panicking! "where's this, where's that" I cried out on more than one occasion! 

Overall thoughts:-

I have a lot of base curry in my fridge to use for other curries  :D.  Was it worth the hassle to do all this in one day ??? I am not so sure.
I enjoyed the experience so thankyou Coryander.  Your curry tasted really nice and I will try some others that you have posted. 
What would you recommend as your favourites?  I like spicy and often have Vindaloo and even sometimes sometimes a phall, but I don't mind at all the milder dishes, as long as the flavour is there which I am sure it will be.

Thanks,  Paul


9
Pictures of Your Curries / Re: Rezalla Lamb Cutlets
« on: November 20, 2013, 01:03 PM »
No offence meant :D,I have just not seen this curry before.  I have just read through my post and it does seem a little bit blunt.. 
My usual will either be popadums, chicken madras or vindaloo, naan and rice, but more and more frequently I do love a tandoori mixed grill with a vindaloo sauce with a naan (various types I love them all).  It does seem to me that the curries stay pretty much the same but the tandoori mixed grills vary wildly! I only wish I could eat more, as "my eyes are bigger than my belly" as my mum used to tell me!

10
Pictures of Your Curries / Re: Rezalla Lamb Cutlets
« on: November 20, 2013, 12:49 PM »
Is this a BIR dish? I have never heard of it (or can't recall it :o) and I have been all over the UK in the last 50 years or so. It certainly doesn't look like any curry that I know and love.  I like Madras or a Vindaloo but I am always willing to try the chefs specials depending on how I feel!

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