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Messages - Chris303

Pages: [1] 2 3 ... 16
1
Highly Recommended British Indian Restaurants / Re: Ashoka, Ashton Lane, Glasgow
« on: December 30, 2008, 11:12 PM »
To be honest I am not a fan of the Harlequin chain. A place is only as good as the chef on the night, and the mood he is in, but I have had to many poor experiences in their places. Too much of a get-them-in-and-get-them-out attitude, especially with places like Mr Singhs who cater more to big office parties and groups of football players, than your fine diner.

The wee curry shop is excellent, and the one further down on Byres road is excellent as well. Then you have mother india and mother indias cafe by the same owners. Best curry places in Glasgow by a country mile. :D

2
Just Joined? Introduce Yourself / Re: Hello and What can I do with my fresh chillies?
« on: August 27, 2008, 09:41 PM »
Come join the Chillis Galore forum for chile specific stuff.

http://www.chillisgalore.co.uk/phpBB3/

all sorts of preserving ideas :)

3
Grow Your Own Spices and Herbs / Re: Plant Updates
« on: August 09, 2008, 04:52 PM »
i only have two fruit  :(

4
British Indian Restaurant Recipe Requests / Re: Chicken curry for 4 using base sauce
« on: August 05, 2008, 08:10 PM »
You just need to pick any recipe and make a few of them.

From personal experience you will NOT get the same effect from trying to make a portion for 4 - a restaurant will make 4 individual dishes - and this is what this site tries to recreate.

The point of the base sauce is you can make lots of individual currys quickly if you are serving many people.

You have your base sauce and precooked meat and each dish should only take a few minutes to make, keeping hot in the oven till you get the others ready.

I HAVE been able to get a decent double portion of curry with practise, and you may be able to get a double portion as well meaning only needing to do two batches, but if you try and make 4 portions you will most likely get something edible, but not of british restaurant style curry we all know and love.

:)

5
Lets Talk Curry / Re: The Curry Secret
« on: August 03, 2008, 03:02 PM »
That was not in the original book though. I am really sorry, but all this secret ingredient stuff is pie in the sky - there is NO secret ingredients.  :P

6
Korma / Re: Chicken korma
« on: July 27, 2008, 04:04 PM »
way too much sugar in it. I will just use cream thanks  ;)

7
Korma / Re: Chicken korma
« on: July 27, 2008, 02:50 PM »
I use 250ml base for a curry.

If you are using korma I would maybe make that 200ml to allow maybe 50ml of cream personally.

8
Pictures of Your Curries / Re: Chicken Madras and Rice
« on: July 26, 2008, 02:53 PM »
looks good.... do they have any of the iron ones in the place?

9
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Bruce Edwards Curry Sauce & Basic Curry - From The Man Himself
« on: July 26, 2008, 12:49 PM »
Quote from: adriandavidb on July 19, 2008, 01:30 PM
I DON'T believe I'm an expert, and what I have learnt has largely been due to this site, BUT I REALLY BELIEVE THIS QUESTION OVER USING HIGH OUTPUT BURNERS IS BARKING UP THE WRONG TREE!

Your entitled to your opinion, but I believe you are so wrong on that. High heat and shorter time definately impacts a different flavour than using lower heat for longer durations. If this was the case then surely the same would also apply to wok cooking? I got a much high power heater in my new house than I had at my old house - which was still gas the quality and taste of my curries dont even compare - only different being a better gas cooker. I am sorry if you have a electric cooker or a poor gas cooker but no need to shout about it.

10
Trainee Chefs / Beginners Questions / Re: Tikka Marinade
« on: July 26, 2008, 01:02 AM »
I think the heat from the tandoor is a massive player in how far the marinate gets cooked into the meat as well.

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