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Messages - Peripatetic Phil

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21
Starters and Side Dishes Chat / Re: Doner kebab
« on: February 20, 2025, 01:46 PM »
I have a few feral rats for exactly the same purpose !  (One of which was caught by little Squeaker last night, but I was able to capture it and release it outside, albeit a little the worse for wear ...).

22
Starters and Side Dishes Chat / Re: Doner kebab
« on: February 19, 2025, 04:13 PM »
Quote from: Kashmiri Bob on February 19, 2025, 09:15 AM
His finished dish photo (below) perhaps lacks a little something, I can't put my finger on it ...

A pitta bread, perhaps ?!

23
Starters and Side Dishes Chat / Re: Doner kebab
« on: February 18, 2025, 01:45 PM »
Quote from: Kashmiri Bob on February 18, 2025, 01:17 PM
No crunchy veg, mayo and hot sauce on a doner is like having a pork sausage without any mustard.
The norm for me.
Quote
Or a bacon sarnie without HP sauce or tomato ketchup.
– ditto – (and without butter, of course).
Quote
Fish & chips with no salt & vinegar.
Lemon on the fish, a little vinegar on some of the chips, but the remainder of the latter eaten with Heinz tomato ketchup ...
--
** Phil.

24
Traditional Indian Recipes / Re: Black Pepper Chicken with thanks to Anjum Anand
« on: February 17, 2025, 02:01 PM »
Quote from: JonG on May 23, 2020, 04:59 PM
I miscounted - it was 7 drumsticks. Nothing which anyone with a good appetite would struggle to eat in one sitting imho

OMG.  I could manage two, and possibly a third, but that would be my absolute upper bound.  Whenever I order Southern fried chicken, I order two thighs and one drumstick, and that is more than sufficient ...  But I do think I need to try (a smaller version of) this recipe now that T63 has very kindly re-posted it.
--
** Phil

25
Starters and Side Dishes Chat / Re: Doner kebab
« on: February 17, 2025, 01:30 PM »
Quote from: Kashmiri Bob on February 17, 2025, 12:31 PM
LA diner much better, especially when pimped. Iceland probably the most realistic and greasy.

Hmmm, just tried LA Diner doner on your recommendation, Rob, but (IMHO) it lacks almost everything I would hope for in a good doner.  Quite apart from anything else, it (a) fail miserably to approach anything like eating temperature after 12 minutes at 200C in an oven as recommended, and (b) needed additional salt.  I'll may finish the pack up, but won't be in any hurry to do so.  Sorry.
--
** Phil.

26
Starters and Side Dishes Chat / Re: Doner kebab
« on: February 14, 2025, 10:28 PM »
I find your photograph fascinating, Rob, because it is the very antithesis of what I want in a doner.  For me, a pitta bread, a good filling of doner meat, and a sprinkling of Greek (flat leaf) parsley if available is all I want or need — anything more detracts from the very "donerness" that I seek.  But each to his own, of course, and as that is clearly how you prefer it, enjoy !

27
Pictures of Your Curries / Re: Chicken Ceylon
« on: February 06, 2025, 04:44 PM »
Quote from: Kashmiri Bob on February 06, 2025, 01:41 PM
Chicken Ceylon. Very hot. Coconut milk powder (976bar) is best, imo.

Now that is interesting, Rob — way back in my 20's, Chicken Ceylon was one of my favourite curries, until I discovered that it had coconut in it, at which point I lost all interest (I loathe coconut, as indeed I loathe nuts in general).  But until I discovered that it contained coconut, I could not (or did not) detect its presence at all.  But once I knew that chicken Ceylon contained coconut, it leapt out at me.  Until today, when I now learn that it may have contained nothing more than coconut milk, of which I have no dislike whatsoever.  Ah well, only 50 years of potential chicken-Ceylon-eating wasted  :smile:
--
** Phil.

28
Lets Talk Curry / Re: How do you stop your curries all tasting too similar?
« on: February 06, 2025, 11:01 AM »
I don't know, PWN, because I have experienced the same phenomenon myself, but once again it is good to see questions last asked a decade ago being asked again today — such questions, more than anything else, will help to keep this forum alive and vibrant.  One thing you might like to try, however, is to use Bassar curry masala where a recipe calls for hot chilli powder — that should clearly differentiate your new version from your old.
--
** Phil.

29
Lets Talk Curry / Re: Anyone consistently making restaurant-quality dishes w. "the taste"? If so, how?
« on: February 01, 2025, 11:25 PM »
Quote from: livo on February 01, 2025, 08:39 PM
I've just searched for 12 recipes from the list Phil provided.  Only 1 of these had the recipe. The Bulk North Indian Chicken Special - with Taz's Base.

Oh.  Bum.

30
Lets Talk Curry / Re: Anyone consistently making restaurant-quality dishes w. "the taste"? If so, how?
« on: January 31, 2025, 10:32 AM »
No hyperlinks in the following, nor have I followed any, but the search engine throws up the following :

  • House Specialities / Lamb Keema with Taz Base
  • House Specialities / Chicken Chettinad with Taz Base
  • House Specialities / Chicken Achari with Taz Base
  • House Specialities / Chicken Bengali with Taz Base
  • Korma / Chikcen Korma with Taz Base
  • House Specialities / Chicken Sharabi with Taz Base
  • Dansak / Chicken Dhansak with Taz Base
  • House Specialities / Chicken Punjabi Masala with Taz Base
  • Pathia / Chicken Pathia with Taz Base
  • House Specialities / Murgh Makhani (Butter Chicken) with Taz Base
  • Lets Talk Curry / BULK - North Indian Chicken Special - with Taz's Base
  • Jalfrezi / Chicken Jalfrezi with Taz Base
  • Bhuna / Chicken Bhuna with Taz Base
  • House Specialities / Goan Coconut Chicken with Taz Base
  • House Specialities / Chicken Methi Palak with Taz Base
  • House Specialities / Chicken Kerala with Taz Base
  • Vindaloo / Chicken Vindaloo with Taz Base
  • House Specialities / Garlic Chilli Chicken with Taz Base
  • House Specialities / Chicken Shakuti with Taz Base
  • House Specialities / Chicken Bangla Garlic with Taz Base
  • Ceylon / Chicken Ceylon with Taz Base
  • Madras / Chicken Madras with Taz base
  • House Specialities / North Indian Special with Taz Base
  • House Specialities / Chicken Chasni with Taz Base
Stephen Lindsay is by far the most prolific poster on the subject of using the Taz base, so as he had posted here recently let's hope that he can help with your search.

P.S.  Isn't it good to see the forum coming back to life ?!
--
** Phil.

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