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Pictures of Your Curries / Re: Balti chicken x 2

« on: October 01, 2024, 01:43 PM »

What gives the chicken pathia its red colour, Rob ?

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Vindaloo / Re: Rik’s vindaloo

« on: August 26, 2024, 09:22 AM »

Quote from: livo on August 26, 2024, 08:17 AM

[T]he store bought paste is more acidic. It does list acetic acid in the ingredients rather than vinegar.

I wonder (and you may well know the answer, Livo) whether this is because of an Australian legal requirement regarding labelling. Is it perhaps the case that a food manufacturer is required to give (where possible) the scientific name of the ingredients rather than the common name to ensure that there can be no ambiguity ? I really do doubt that the manufacturer sourced lab grade acetic acid when he could just as easily (and far more cheaply) used vinegar ...
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** Phil.

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Pictures of Your Curries / Re: Rik's Roast Onion Paste/Base

« on: August 25, 2024, 05:52 PM »

Madras certainly isn't "semi-dry" for me — it has to be very rich in gravy (I seem to recall doubling Kris Dhillon's quantities). And "Wahi Swad, naya andaaz" (वही स्वाद, नया अंदाज़) puzzled me, but I see that it just means "Same taste, new style" !
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** Phil.

4

Lets Talk Curry / Re: ‘Strue……

« on: August 24, 2024, 10:38 AM »

Quote from: Robbo141 on August 23, 2024, 07:12 PM

I remember chef Syed very well and have a number of his recipes typed up. I’ll see if I wrote up the vindaloo one.

See https://www.dropbox.com/scl/fo/8okx6r1l4o1sbv6hd8pk9/AIhNmZ1uZAMWGGGsG_UrVLo?rlkey=4ov5ouc1qsg7z08sd5rmdvbn3, where you will find (among others) "Syed's chicken tikka vindaloo.docx".
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** Phil.

5

Talk About Anything Other Than Curry / Re: OT — chicken karaage

« on: August 20, 2024, 08:03 PM »

Many thanks, Livo, I will give that version a try after collecting some potato starch from the hotel (last night I had only corn starch, so used that instead). Lệ Khanh thinks that equal parts of soya sauce and mirin may over-dilute the soya, so I will also experiment with reducing the mirin content. I was sufficiently depressed by last night's failure that I did not bother trying again tonight, and had a sausage sandwich instead ! Tomorrow we will eat real chicken karaage at 京寺 in Plymouth ...
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** Phil.

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Talk About Anything Other Than Curry / OT — chicken karaage

« on: August 19, 2024, 09:45 PM »

Whenever I eat chicken karaage in a Japanese restaurant, the taste and texture are superb. Whenever I try to re-create it at home (e.g., this evening) the results are poor beyond belief. Does anyone here cook chicken karaage, and if so, could they please share their recipe and technique ?
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** Phil.

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Lets Talk Curry / Re: ‘Strue……

« on: August 15, 2024, 06:50 PM »

Too oblique for me, sorry. But why does Cliff look such a prat ? I'm sure that when he recorded that video his "animation" wouldn't have seemed in any way unusual, but viewed today, I'm sorry, but he just looks a complete prat. He should have stuck to singing with the Shadows !

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Lets Talk Curry / Re: ‘Strue……

« on: August 15, 2024, 09:07 AM »

What am I missing ? Robbo's link takes me (at least) to a video recording of Cliff Richard, I have no idea what "`Strue" means, and I cannot see any connection between 100 posts, 10 pages, 10 contributors and the need to archive. Someone please explain ...

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