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Messages - Mike hunt

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1
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Curry in a hurry
« on: August 27, 2015, 08:21 PM »
 Phil [Chaa006]

Didnt think you would still be on here after going on adeys cookery coarse?

2
Lets Talk Curry / Re: Three baltis
« on: January 18, 2015, 06:58 PM »
Quote
Curryking32000
Aiming to go to Birmingham this year to visit the balti triangle to try my first Birmingham Balti to celebrate my 50th birthday


I dont live to far away from birmingham, 7 miles maybe, Went past racks of curry houses friday, Looking at them i dont think ide be eating in any of them, They looked dirty and run down, Disgusting.

3
Lets Talk Curry / Re: my outside kitchen
« on: October 02, 2014, 01:44 PM »
Gav Iscon, I work in the building trade, But a summer house with a wood burning oven requires building regulations as this will be a high output burner, Materials etc, Must be a certain distance, And require non flammable materials, Chimney must be double skinned, Chimney outlet, Plus what you burn according to your area, IE smokless zones etc,

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Lets Talk Curry / Re: my outside kitchen
« on: October 01, 2014, 08:02 PM »
Nice Job but im suprised that meets building regulations, A big wood burning oven that size in a small wooden Kitchen is dangerous, Youll be suprised the heat that will come off that so dont be suprised if it burns down at some point.

5
Curry Base Chat / Re: Ordered a Restaurant Gravy/Base
« on: September 27, 2014, 12:23 PM »
I agree fried, Showing what they do and what they actually do are two different things,
ONIONS,  As you seem to know it all, I would like to try your mix powder that gives this elusive taste, Maybe you could post it?

6
Curry Base Chat / Re: Ordered a Restaurant Gravy/Base
« on: September 27, 2014, 09:32 AM »
I know many forum member have put there heart and soul in to getting behind the scenes, Being Shown how to cook by bir chefs, They have been shown how to make mix powder, But you can bet its not the mix powder they would use,

7
Curry Base Chat / Re: Ordered a Restaurant Gravy/Base
« on: September 27, 2014, 09:18 AM »
Onions, Im only saying what ive seen and tried to find out, If i could really find out i would be more than happy to share, Dont forget this is a multi million pound industry and do you really think they are going to give some secret away just like that, I very much doubt it, And if most the experts on here have cracked it why keep coming on here,

8
Curry Base Chat / Re: Ordered a Restaurant Gravy/Base
« on: September 27, 2014, 09:09 AM »
Quote
george
I'm sure the "5% missing" figure was mentioned about 10 years ago on this forum. Yet despite all the books - many of which seem to be quite highly regarded, you may be right that in some ways there's been zero progress.  I never did accept the 5% figure. It should be more like 10% or 20% missing - 10 years ago, and still missing today, based on various comments.

I Couldnt agree more, I know 100% unless you get the mix powder right your not going to get that elusive taste, I know because ive been told, Maybe its some food flavouring, Who knows. For all the mix powders ive tried over 25 years none have come near,

9
Curry Base Chat / Re: Slow Cooking Of Jb's Base
« on: September 25, 2014, 10:53 PM »
But it is Bir, Your wrong me old mate,

10
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
« on: September 25, 2014, 08:24 PM »
Hi andy, What do you recommend garlic wise for the tarka, Seen some of your pictures of what you have cooked and they look superb mate,

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