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Messages - Rabbits

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1
Grow Your Own Spices and Herbs / Re: Black Chilli - what is this?
« on: April 09, 2011, 11:04 PM »
Looks like long pepper

http://www.spiceworld.uk.com/product_info.php?products_id=1902

2
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Aussie TV chef makes a Balti base and veggie balti
« on: January 26, 2011, 09:20 PM »
Dear all,

Not much different to what is already out here - but first time I've seen it on the TV.

http://www.abc.net.au/tv/cookandchef/txt/s2500737.htm

Rabs

3
Highly Recommended British Indian Restaurants / The Balti Wallah, Cardiff
« on: October 02, 2009, 04:08 PM »
Dear All,

My first trip back to the UK in a few years, and dropped in on a few mates in Cardiff. We went to The Balti Wallah, 72 Cowbridge Road, Canton.

In a word, stunning! The food was fantastic, and the staff were brilliant, very friendly, and more importantly for me, very helpful when discussing BIR cooking. The manager and chef wrote down a recipe for a base gravy, (which when I confirm details I'll post).

Try it, you won't be disappointed.

Rabs

4
Lets Talk Curry / Re: Zaffrons cooking lesson - What questions would you like me to ask?
« on: August 05, 2009, 11:25 PM »
Mushroom Bhaji recipe for me please  :D

5
Lets Talk Curry / Re: anyone getting this flavor issue
« on: April 16, 2009, 02:37 PM »
Hello Derek,

I must admit that getting a 'basey' tasting curry is my main problem. I follow recipes to the letter, but my final dish is a more strongly spiced base, try as I might I can't shift that base overtone.

I've tried a number of bases, but always the same result. I've dropped down from the 250-300ml of base per dish, to a few chefs spoons and water to make up the volume.

I must temper this comment by saying living in sydney I can't get Rajah (which seems to be the most recommended), so that might be one issue for me.

Rabs

6
Grow Your Own Spices and Herbs / Re: Calling all Chile Growers
« on: April 16, 2009, 11:44 AM »
Hello SnS,

I get all my seeds (and growing advice) from Neil Smith,

http://thehippyseedcompany.com/

he's based in australia, but ships internationally.

He'll either have them, or know where to get them.

Have a look at the YouTube tests - insane.

Rabs 

7
Lets Talk Curry / Re: Why we cannot produce that missing taste ?
« on: September 05, 2008, 10:55 AM »
Quote from: Admin on September 05, 2008, 08:35 AM

We've been down this road but perhaps we all throw in ?100 each and find a Takeaway that is willing to open its doors and be filmed.

Stew

I'm in for 100!

8
Curry Web Links / Re: A CTM link
« on: July 21, 2008, 11:28 AM »
G'Day Jerry,

Sorry, never come across a brown version myself, even down here the CTM's are the red colour (albeit with large chunks of scorched peppers and onions).

Rabs

9
Curry Web Links / A CTM link
« on: July 20, 2008, 11:46 AM »
Here you go folks,

probably been posted before, but enjoy!

http://www.menumagazine.co.uk/book/tikkamasala.html

Rabs

10
Trainee Chefs / Beginners Questions / Re: What is tomato puree?
« on: June 17, 2008, 12:17 PM »
G'day,

Just a quick word, we use a refined tomato paste in my lab for growing bacterial cultures. It's a fantastic medium, but I haven't had the courage to keep any opened 'cooking' paste in the fridge for more than a week since.

Rabs

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