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Messages - broon-loon

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1
Lets Talk Curry / Re: How to Get That BIR "Smokey/Toffee-Like" Taste (Illustrated!)
« on: May 22, 2007, 12:19 PM »
Fantastic post!

Thanks for taking the time, and yes, where did you get the burner?

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bradford curry base - easy to do and perfect
« on: May 08, 2007, 12:11 PM »
Hi GuitarDemon,

Thanks for posting this, it sounds fairly uncomplicated and that must be a good thing!

Can you tell us the origin of the chef who showed you this eg, Bangladesh, Pakistan or indeed neither?

Thanks


Edit for spelling

3
Lets Talk Curry / Re: Hot Curry
« on: March 11, 2007, 08:12 PM »
Mrs B and myself have, over the years ate some hot stuff.

I still enjoy a really hot curry, but Mrs B has weaned herself off the really hot stuff!

We have over the years 'mellowed' a bit but still enjoy that something !!

For us now it's more about flavour, some hot curries are exactly that - hot,  what I really enjoy is heat with taste and texture. Anyone agree??? ::)

Edit for spelling!!??

4
Pictures of Your Curries / Re: Sauce and Bhaji,pictures uploaded now
« on: January 11, 2007, 04:17 PM »
Hi Folks,

I also made this sauce earlier this week and yes it was even darker than this.
I'm not sure, but I think I salted twice by mistake. ???

I left it sitting for a day defore making the finished curry.

I didn't spice the finished dish much more as I wanted to taste it as is (this is not normal for me!!)

I fried some chicken pieces removed them and then fried an onion slowly for ages so it was caremalised. Added some base sauce (warm) bit by bit and then put back in the chicken with some fresh chopped green chillies and a sliced tomato. Heated everything thoroughly before adding chopped coriander prior to serving.
Served on Cory Anders left over perfect pilau rice.

Superb! ;D

Should have taken a few pics really! :-\

Eric

5
Just Joined? Introduce Yourself / Re: Brilliant
« on: December 01, 2006, 07:52 PM »
Welcome indeed,

Two hours in a BIR kitchen, yes I am jealous!!

Don't take too long to divulge your findings - please  ;)

Broon

6
British Indian Restaurant Recipe Requests / Re: Simple Chilli Chicken
« on: November 17, 2006, 08:03 PM »
Sorry folks, I missled you on where my conversation with the chef was located.

Try here
 http://www.curry-recipes.co.uk/curry/index.php/topic,826.0.html

7
British Indian Restaurant Recipe Requests / Re: Simple Chilli Chicken
« on: November 17, 2006, 07:57 PM »
Hi CP, glad to see you are still with us!

Our favourite takeaway does a dish called Chicken/Meat Jhuri. Its a dryish stir fry of meat, onions, lentils, spices, served topped with a salad containing lettuce, raw onion, small pieces of tomato and then finally with crushed poppadums and lemon juice.

We know this dish well, it used to be served in our favourite restaurant in which the chef used to work before he opened his own takeaway!

I have asked the chef about its origins and he says it is something he/they created, but it must have origins somewhere.

The chef by the way, moved to Dundee from Bangladesh to be part of the Jute industry, which is now long gone. He insists his cooking was by experimentation and was never properly trained.

My only complaint is it can sometimes be a tad oily, much prefer it when dry-ish!

I posted a wee while back about my conversation with him regarding his base sauce.
Again he insists that it has no secrets, but the quantity was definately a factor in its final taste. He also added that he uses a bouqet garni technique in its cooking process.
You can find the topic in the Base Sauce section somewhere.

Regards
'Broon'


8
Just Joined? Introduce Yourself / Re: Hello to you all (at last)!
« on: October 18, 2006, 11:05 PM »
Dear Santa,

I have been a good 'Boy' this year, and for Christmas this year I would like to find the 'secret' of how to achieve BIR cooking at home. ;D

I realise that it has been in excess of 35 years since I last posted a letter to you up the chimney, and that it might be difficult for you to squeeze down our central heating flue, but please don't make me cry on Boxing day, when I have a sh*t load of left over turkey and no real BIR  flavoured recipe for it. :'(

Let me know what 'tipple' you and the crew would like left out, I'm sure you must be pi**ed off of carrots and milk by the time you make it up here.

Thanks in advance Santa, ;)

Broon-Loon

PS. yes - I have still got the Thunderbirds stuff from 1969.  :-[

9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Rajver curry gravy(revisited)
« on: October 18, 2006, 10:42 PM »
Although I have tried a few of the well tried 'Base Sauces' listed on here, Mrs B reckons our best results have been from the Rajver Base.

I have not yet tried Ifindforu's (Terry's) base, but I hope to soon, so can anyone out there tell me if I should try his original or updated version?

Thanks,
Eric


10
Just Joined? Introduce Yourself / Re: That Elusive Taste
« on: October 18, 2006, 10:33 PM »
Welcome to the site.

I believe finding a secret ingredient we would rather not know about has already been debated on here.  :-X
Maybe Admin' or some of the longer serving members will clarify this.  ;)


Long Live Curry!
Eric

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